Eggplant Casserole

eggplant

This meatless dinner/meal is causing quite a stir among families this summer. Learn how to make this easy, but healthy Eggplant Casserole in just a few short steps.

WHAT YOU NEED:

1 large eggplant

3 slices uncooked bacon (chopped)

¼ cup chopped green peppers

2 tbsp. butter

1 ½ cup milk (scalded)

Chopped pimiento can be added for color

½ cup chopped onion

3 tbspn. Flour

2 tbsp. sharp cheese

DIRECTIONS:

*Peel and dice eggplant; cover with cold water.

*Parboil for 10 minutes and drain

*Fry bacon crisp, remove from fat, sauté onions and peppers in dripping until soft.

*Melt butter, blend in flour, add milk slowly and cook, until thick.

*Add cheese (a little drippings may be added for flavor).

*Place half egg-plant in greased 8” baking dish, alternating layers of bacon, onions and peppers with remaining eggplant.

*Cover with cheese sauce and sprinkle with breadcrumbs

*Bake at 350F for 30 minutes

*Serve Hot

*Optional: for a little heat, add a couple dashes of Hot Mama’s Pepper Products.  

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Creole Fish

creolefish

By combining spices, tomato and fresh fish, this dish will turn any picky eater into an instant fish lover. This recipe is delicate and can be complimented with any side of your choice including white rice, corn tortillas or steam veggies. Learn how to make this with this quick Hot Mama’s Belize guide.  

WHAT YOU NEED:

2 slices red snapper or other fish

1 small onion

2 tsp. vinegar

½ tsp. each: salt, thyme, black pepper

1 slice yam

1 sliced tomato

3 tbsp. water

optional: Hot Mama’s Belize (x, xx, xxx pepper)

DIRECTIONS:

*Clean and season fish with salt, pepper, vinegar and thyme.

*Half fry in margarine and remove from pan.

*In the same margarine, fry onion and yam, adding water and tomato slices.

*Let cook for 10 minutes then add fish and cook slowly for 15 minutes.

*Serve hot with a side of coconut white rice

*Optional: For spicy heat, we recommend any Hot Mama’s Belize pepper products.

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Crab Stuffed Avocados

With avocado season in full bloom, making these crab stuffed avocados can be a whim with just a few ingredients. Follow our guide and create these remarkably easy and flavorful low carb recipe for your family to enjoy!

crabstuffed final

WHAT YOU NEED

½ cup mayonnaise or salad dressing

2 hard-boiled eggs (chopped)

3 tbsp. chopped pimiento

1 tsp. Worcestershire sauce

1 tsp. dry mustard

3 medium avocado pears

1 tsp. salt

¼ celery

¾ lb chilled crab meat

DIRECTIONS

*Halve avocados and brush with lemon or grapefruit juice to preserve color – Chill.

*In a bowl, combine all ingredients except crabmeat.

*Fill halves of avocado with mixture, covering tops with crab meat

*Serve with lemon wedges – ENJOY!

*optional: For additional heat, add a couple drops of any Hot Mama’s Belize Pepper Products.

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Gazpacho (Cold Soup) recipe

gaz

WHAT YOU NEED:

1 can condensed tomato soup

1 finely chopped cucumber

1 finely diced green pepper

1 small onion (minced)

2 tbsp. wine vinegre

1 can water

4 tbsp. olive oil

4 drops Tabasco

Black Pepper & salt to taste

DIRECTIONS:

*Combine soup and water, whisk olive oil into soup.

*Stir in remaining ingredients and leave covered in refrigerator

*Stir and serve cold with fingers of toast

OPTIONAL: If you require a little heat, be sure to add drops of Hot Mama’s Belize pepper sauces.

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Shrimp Fritters

FRITTERS FINAL

This Shrimp Fritters recipe are the ideal Belizean appetizer. They are easy to make, light and fluffy, and can be paired with many Hot Mama’s Belize Pepper Sauces. Follow these short steps and treat your family to some good finger food.

WHAT YOU NEED:

1 lb Shrimp (peeled, de-veined and chopped)

1 cup flour 

1 tsp. baking powder

1 tsp. salt

2 eggs (beaten)

4 cloves garlic

1 habanero pepper (remove seeds and chop finely)

1 medium onion

1 tsp. black pepper

2 sprigs parsley (finely chopped)

1 tsp. dried thyme

½ cup beer

Oil for deep frying

Lettuce leaves for garnish

Lime or Lemon wedges

DIRECTIONS:

*Sift flour, baking powder and salt

*Stir in eggs, garlic, pepper, onion, parsley, thyme and shrimp

*Fold mixture until it forms a stiff batter.

*Add beer and stir

*Cover and refrigerate for atleast one hour

*Heat oil until very hot and drop in batter by the tablespoon and fry until fritters are golden brown (about 5 minutes), turning if necessary.

*Keep fritters small to ensure uniform cooking

*Drain on paper towel and garnish

*Terrific when served with Hot Mama’s Belize Mustard Pepper Sauce, Fiery Hot Sauce or Manganero sauce

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Baked Scalloped Potatoes

potatoes

WHAT YOU NEED:

6 cups thinly sliced raw potato

1 ¼ cup cream of celery soup

1 cup undiluted evaporated milk

1 cup shredded processed American cheese

½ tsp. dry mustard

½ tsb. Black pepper

1 tsp. salt

½ tsp. black pepper

1 thinly sliced onion

DIRECTIONS:

*Place potatoes and salt in pan, cover with water and bring to a boil

*Boil for 5 to 8 minutes, then drain

*Combine soup, milk, cheese, onion and seasoning (mix well).

*Place half potatoes in buttered 12”x7 ½ baking dish.

*Spoon half soup mixture over

*Top with remaining potatoes and soup mixture

*Bake at 450F for 30 to 40 minutes.

*Serve immediately (This recipe makes 4 to 6 servings)

(OPTIONAL: Add a dash or two of your Hot Mama’s pepper sauce of choice, to spice up this dish)

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Picadillo Recipe

PIcadillo FINAL

Similar to our Relleno (Black Dinner) recipe, this dryer version recipe, does not include the stuffed whole chicken. By combining a few ingredients and adding the ‘black recado’, this Picadillo is a lovely combination bursting with local Belize flavors. Follow our guide and thrill the taste buds of your guests.

Image credit: My Beautiful Belize

WHAT YOU NEED:

1lb Ground Pork

12 eggs

Salt

½ tsp. whole allspice (spice seed)

5 leaves oregano

½ bar chirmole black seasonings

(burnt pepper and burnt bread)

1 large tomato

½ tsp. whole black pepper

4 plugs garlic

DIRECTIONS:

*Boil 10 (ten) eggs; separate whites from yolks and chop whites in cubes.

*Grind seasonings together in food mill

*Add half the seasoning and the egg whites to pork with 2 well-beaten raw eggs.

*Shape into 10 balls, each with an egg yolk in the center

*Mix 1 quart water with remaining seasoning and strain

*Bring mixture to a boil, add meatballs and diced tomato

*simmer for 1 ½ hours

*Serve hot with corn tortillas

*HEAT OPTION: Hot Mama’s Pepper Mash / Hot Mama’s Smoked Pepper Sauce

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