Tag Archives: hot mamas belize

The breakfast topper – Pepper Jelly

Use this spicy, delectable topping, on your toasts, pancakes or waffles when your craving a not so ordinary breakfast.

WHAT YOU NEED:

1 jar Hot Mama’s pepper jelly

1 cup orange juice

2 tablespoons honey

WHAT TO DO:

In a small sauce pan, combine all ingredients and heat until properly blended. Perfect for topping off your breakfast or brunch items.

PANCAKE

Shrimp & Veggie Kebabs

shrimp

This recipe is a family treat on summer days… light up your grill and get these yummy shrimp and veggie skewers on… Cooking time takes under ten minutes, for a quick, satisfying meal.

WHAT YOU NEED:

1 pound large shrimp (peeled and deveined)

1 (16 ounce) bottle nonfat Italian salad dressing

1/3 cup soy sauce

1 tablespoon hot mamas pepper sauce

1 tablespoon lemon juice

3 small zucchini

8 small white onions, peeled

8 large fresh mushrooms

2 tomatoes cut into wedges

Serves: 4 persons

DIRECTIONS:

*Place shrimp in a shallow dish. Combine dressing, soy sauce, hot Mamas pepper sauce and lemon juice in a medium bowl; mix well. Reserve ½ the sauce. Pour remaining sauce over shrimp.

*Preheat broiler. Soak 8 wooden skewers. Cut zucchini into 1 1/2-inch pieces. Drain shrimp, discarding sauce.

*Alternately thread shrimp, zucchini, onions, mushrooms and tomato wedges onto presoaked skewers

*Broil kebabs, turning several times and basting with reserved sauce for 6 minutes or until shrimp turns pink. Serve immediately.

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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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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 Stuffed Green Peppers

stuffed final

Treat your family with this quick and easy Stuffed Bell Peppers recipe. Just gather the few ingredients needed and follow this guide to some good eating! 

WHAT YOU NEED:

4 medium to large Green Peppers

1 pound Ground Beef

¼ cup each of minced onion and celery

½ cup evaporated milk

¼ cup minced green peppers

1 tsp. salt

1 egg

1 tbsp. butter, bread crumbs

DIRECTIONS:

*Cut thin slice from stem-end of peppers and remove seeds.

*Parboil in salted water for 5 minutes

*Combine meat, onion, celery, salt, minced peppers, eggs and milk

*Fill peppers with mixture and sprinkle over with buttered breadcrumbs

*Pack peppers tightly in greased fireproof dish and bake in moderate oven (350-375F) for 35 minutes

*Serve with a good sauce (we recommend) Hot Mama’s Mustard Pepper Sauce for dipping

*OPTIONAL: Fish, ham, cheese and other meats and vegetables may also be substituted for the stuffing

*Happy EATING!

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Rice Pudding

rice

Picture source: Ambergriscaye.com

Treat yourself and your family’s taste buds to this anytime snack. With rice as your main ingredient, this inexpensive treat will delight your loved ones.

WHAT YOU NEED:

1 cup uncooked rice

1/2 cup sugar

1/2 cup butter

14 1/2 ounces evaporated milk

6 ounces sweetened condensed milk

3 eggs, whipped until fluffy

1/2 teaspoon lemon extract or 1 teaspoon lemon zest

1/2 nutmeg, grated

1/2 teaspoon cinnamon

2 ounces raisins (optional)

 DIRECTIONS:

*Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).

*Preheat oven to 350 degrees.

*Drain hot rice and place in bowl. While stirring, add all other ingredients. *Continue stirring until butter is melted and all ingredients are incorporated.

*Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.

*Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean.

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Baked Almond Crusted Tilapia

TILAPIA FINAL

WHAT YOU NEED:

2-3 tilapia fillets

1 egg

1/4 tsp garlic powder

1/4 tsp lemon pepper

1/4 tsp parsley flakes

1 Tbsp flour

1/4 cup grated Parmesan cheese

1/4 cup almonds, finely chopped

1-1/2 Tbsp butter

2 lemon wedges

DIRECTIONS:

*In a shallow dish beat egg and add spices, then set aside.

*In a second shallow dish mix finely chopped almonds with Parmesan cheese and set aside.

*Lightly dust each filet with flour on both sides.

*Melt butter in a non-stick skillet over medium high heat.

*Dip floured fillets into egg mixture then into almonds and cheese mixture. Press down to collect as much coating as possible on both sides of each piece.

*When skillet is hot, saute the fillets turning only once till golden brown (approximately 2-1/2 minutes per side). Serve with lemon wedge garnish.

*Optional: for additional spice, add a couple drops of Hot Mama’s Belize Pepper Sauces

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Belizean Potato Salad Recipe

POTATO FINAL

This potato salad recipe is the perfect accompaniment to your traditional Sunday meal; stew chicken with rice and beans. Simply follow these instructions and you are on your way to making the classic potato salad for your family to enjoy.  

¾ cup Heinz Salad Cream

4 cup cubed cooked potatoes (about 1 ½ pounds)

1 can mixed vegetables, or peas and carrots

2 boiled eggs

¼ cup chopped sweet pepper

1 tbsp. water

Paprika

1 tsp. prepared mustard

¼ cup chopped onion

1 tbsp. vinegar

Salt and Pepper

Optional: Celery

DIRECTIONS

*Boil the potatoes and eggs for 20 minutes

*Place cooked potatoes in large bowl. In blender, mix sweet pepper, mustard, salt, pepper and 1 boiled   egg.

*Pour mixture over potatoes. Drain mixed vegetables and add to mixture

*Scald onions with pinch of salt, water and vinegar just until onions are tender.

*Drain and add to mixture

*Stir gently to avoid mashing potatoes

*Turn mixture into serving bowl

*Garnish with sliced eggs and paprika. Serve immediately or cover and refrigerate

NOTE: This potato salad is best when served on the side with the traditional Stew Chicken, Coconut Rice and beans. For that spicy note, dash a few drops of Hot Mama’s Belize Pepper sauces atop your meal.  

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