Recipezaar: Stews,Spicy recipes

Southwestern Spiced Chicken & Black Bean Stew

Tue, 07 Aug 2007 22:48:50 -0400

I searched high and low to find dried chipotles (where are you when I need you, California??...sniff...) and finally asked my local grocer to order them for me. It was worth it. -- posted by hepcat

Sri Lankan Style Spicy Beef Stew

Wed, 08 Aug 2007 22:35:28 -0400

Make this only if you are a lover of spicy full-flavored food! plan ahead the beef needs to marinate for 6-24 hours, for extra heat add in some red chili flakes, when I made this dish I added in a cup of beef broth, I have listed that in the ingredients but you have the option of adding it in or omitting --- this dish is even better the next day, serve this with basmati rice :) -- posted by KITTENCAL

Posole

Tue, 14 Aug 2007 16:07:35 -0400

I got this recipe from the newspaper, and IMO is THE BEST I have found -- posted by RottNDachs

Crawfish Stew for a Crowd

Thu, 16 Aug 2007 15:41:21 -0400

This is a GREAT recipe to serve about 30 people. We have made it at church suppers, for tailgaiting parties, patio parties and various other get togethers and it always gets a good review. We serve it over rice AND the recipe can easily be reduced to feed a much smaller crowd. -- posted by Sherrybeth

Louisiana Killer Shrimp

Mon, 27 Aug 2007 23:03:31 -0400

OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret. -- posted by Sherrybeth

Easy Asopao De Pollo - Chicken and Rice Stew

Wed, 05 Sep 2007 20:56:17 -0400

This Puerto Rican one-dish chicken and rice stew is rich in flavor. From Eating Well Magazine. -- posted by ~Jen~

Easy Bacalao - Puerto Rican Fish Stew

Wed, 05 Sep 2007 21:01:17 -0400

Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish. -- posted by ~Jen~

Barbacoa

Mon, 10 Sep 2007 15:30:06 -0400

This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas. -- posted by cookiedog

Preserved Lemon Chicken Tagine for the Tagine!

Mon, 10 Sep 2007 21:45:36 -0400

This tagine dish is to be cooked in a traditional tagine. Cooking times may vary slightly depending on size of tagine used and where it is being used. The preserved lemon adds a subtle flavour to the tagine but is not the predominent flavour... -- posted by Um Safia

Vegan, Pureed Chickpea and Kidney Bean Curry Soup

Wed, 12 Sep 2007 22:00:40 -0400

This is an amazingly easy, healthy soup made from healthy beans and a few wonderful vegetables, then seasoned with Indian Spices and pureed! You can use canned beans and tomatoes which means this is easier to make than a frozen pizza! -- posted by Jay Antipolis

Green Chile Stew

Mon, 17 Sep 2007 20:44:08 -0400

Serve with cornbread for a simple fall supper. Recipe source: shopper's newsletter -- posted by ellie_

Quick Mexican Stew

Tue, 18 Sep 2007 22:16:07 -0400

An easy stew. Serve over rice or with corn bread. Add hot salsa and jalapeno for a spicy stew. -- posted by KelBel

Curried Banana Beef Stew

Fri, 28 Sep 2007 14:42:34 -0400

Mildly spiced dish with the sweetness of plantains and sweet potatoes. Use green plantains which are firmer and won't fall apart during the cooking. Serve over basmati rice. Found in old Canadian Living magazine -- posted by Chef #573662

Chili Verde

Sat, 29 Sep 2007 17:45:17 -0400

YUM! A recipe I found in a little cookbook that includes recipes from Home Economics teachers across the USA. It's so good and easy to prepare. Serve over cooked pinto beans with tortillas and a salad to round out your meal. I hope you enjoy it as much as we do. -- posted by Happy Hippie

Chili Colorado

Sat, 29 Sep 2007 17:52:41 -0400

My family loves this dish which I found in an old recipe book which I bought at a second-hand store. This can also be used as a filling for burritos. -- posted by Happy Hippie

Green Chili

Sat, 29 Sep 2007 23:41:34 -0400

This is really good as a side dish in burritos or by itself with warmed flour tortillas. -- posted by Happy Hippie

Tacos Al Pastor

Fri, 05 Oct 2007 01:12:48 -0400

Tacos al Pastor literally means "shepherd's tacos". Commercially in Mexico, the meat is cooked on a rotating spit and carved into thin slices to fill tacos. This recipe gives you some of the same flavors and you can make it at home. I like to serve it with grilled pineapple slices from my grill pan or the backyard grill. Recipe from TACOS. -- posted by cookiedog

Italian Sausage Ettouffee

Fri, 12 Oct 2007 02:07:25 -0400

Usually made with crawfish but all i had was sausage. Warm, sweet, and spicy. -- posted by WeazelChef

Southern Seafood Gumbo

Tue, 16 Oct 2007 01:22:41 -0400

I came across this wonderful gumbo recipe on Allrecipes.com. It was a big hit in my home. I hope you enjoy it as much as we do. This is a Taste of Home recipe. -- posted by Happy Hippie

Tex Mex Chicken

Thu, 25 Oct 2007 15:33:57 -0400

Double or triple this if you like. It's one of the most low cal, filling, and nutrient-packed of all recipes, and freezes well. Shovel what's left over into Ziplocs, lunch containers, or freezer. Tastes even better with re-heating! -- posted by HealthyChocolate

Yummy Shrimp Creole

Thu, 01 Nov 2007 20:48:17 -0400

Very good. -- posted by Squishy026

Shrimp Etouffee

Sun, 11 Nov 2007 09:19:46 -0500

This is another comfort food from Louisiana. We had this growing up at least every 2 weeks. My uncles and my dad would go out shrimping and I would sometimes go to pull heads off the shrimp as they were brought into the boat. You can't get any fresher shrimp than that. They didn't catch them to sale, they were for anyone in the family that wanted them and of course no one turned them down. I did not add the time it takes to clean the shrimp to the prep time. -- posted by Chef #580861 Nesbitt

Have Mercy on Me Spicy Lentil Soup (With Crock Pot Instructions)

Sun, 11 Nov 2007 10:19:07 -0500

This is an adaptation of a recipe originally published in "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands". It's a delicious curried lentil and cauliflower soup that's filling and incredibly nutritious, and it keeps beautifully for days! You can even make it ahead and freeze it. WARNING: IF YOU FOLLOW THIS RECIPE TO THE LETTER, IT IS EXTREMELY SPICY! PLEASE PLAN ACCORDINGLY! -- posted by elastigirl

Vegetarian Posole With Tvp

Tue, 27 Nov 2007 16:57:35 -0500

A combo of several different posole recipes, with a mild spiciness but rich flavor. Yummy served with tortillas or over rice. -- posted by Silverlan

A Very Good Tagine/Tajine (Vegetarian)

Mon, 03 Dec 2007 22:17:14 -0500

This healthy Moroccan tagine is delicious, with chickpeas, sweet potatoes and apricots. Even though I cook for two I make the full amount because, as with many such dishes, the leftovers are scrummy the next day. Originated with WW, developed by me ;) Spices are dried and ground, as tis winter - add more/less of them as pleases you. -- posted by Jude #3

Cannellini Bean and Shrimp Stew

Wed, 26 Dec 2007 19:28:41 -0500

Cannellini beans are white kidney beans; substitute Great Northern beans, if you prefer. Serve with brown rice or warm rustic bread to sop up all the juices; also make a salad of baby greens with oil and vinegar. Very healthy recipe for you! CookingLight Magazine, December 2007 edition. -- posted by Manami

Shotgun Gumbo

Fri, 28 Dec 2007 20:01:41 -0500

It may be non-traditional, but boy is it good. It is by far the quickest comfort food to whip up, ever. Bang! Spicy, thick, sausage-y. Yum. This is okra-free because I hate it. -- posted by JAKunlimited

Disco Stew

Wed, 02 Jan 2008 00:28:06 -0500

This is a wonderful recipe from the blog Have Cake, Will Travel (http://havecakewilltravel.com). When I made it, I substituted frozen corn in place of peas and used less chili powder. It packs a lot of heat and makes for awesome leftovers. -- posted by Bealicious

Shrimp Gumbo - Alton Brown

Mon, 07 Jan 2008 16:06:14 -0500

Just keeping this here so that I can prepare it in the future. It looked so good when he made it on tv. -- posted by gobruijns

Beef Tagine With Brussels Sprouts

Wed, 09 Jan 2008 15:12:05 -0500

A traditional Moroccan beef stew with a little Brussels Sprout action as a twist. Courtesy of the Oregonian. -- posted by VNess

Tunisian Yam and Red Bean Stew (Slow Cooker Version)

Wed, 09 Jan 2008 23:11:09 -0500

A former roommate of mine gave me the basic recipe for this spicy aromatic stew. It's great comfort food in cold weather, and fantastic fiery food for hot weather--it all depends on what you serve with it! I love it over steamed couscous or pieces of spongy bread, myself. Don't be put off by the long ingredient list...you are in for 10-15 minutes of chopping and that's it! Assemble this in your crock the night before and you'll have dinner done before you know it the next day! -- posted by damienducks

Salsa Verde Braised Pork

Mon, 28 Jan 2008 02:20:19 -0500

Braising the pork makes this very tender. Recipe is from Sunset Magazine Feb. 2008. Also includes directions for crockpot. -- posted by cookiedog

Cajun Crock Pot Steak

Tue, 29 Jan 2008 01:08:18 -0500

Thought I'd try a variation on good old beef stew. I used Schwartz Blackened Cajun Seasoning but I'm sure any other cajun spices would do. I used casserole steak (chuck steak or braising steak) - use your own preferred joint. I also shredded my veg using a food processor as my SO doesn't like chunks of carrot. Herb Dumplings added a nice dimension to the dish. I'd suggest saffron rice as a good partner for this dish. -- posted by live to cook

Moroccan Stew

Tue, 29 Jan 2008 16:24:04 -0500

this is not really that Moroccan, as it is a combination of several things I had in my pantry the other day that I threw into a pot... but it is very, very good. The recipe makes a lot of food and altogether it costs about $7.00. -- posted by lauren losefast

Flekovsky Goulash

Fri, 01 Feb 2008 02:02:46 -0500

According to the old newspaper clipping I have from my grandmother's recipe box, this recipe is the goulash served at the Pivovar U Pleku Brewpub restaurant near Prague, Czech Republic. -- posted by Celticevergreen

Kalbsgulyas

Wed, 20 Feb 2008 01:58:15 -0500

This wonderful recipe is from a magazine article. The recipe is a dish served at the St Stephens Restaurant, Haas Haus, Vienna, Austria. -- posted by Celticevergreen

Mexican Chicken Stew

Wed, 20 Feb 2008 02:15:10 -0500

I came up with this stew one night after a long day of teaching. I had read a basic recipe using chicken and salsa to make a stew, but I threw in extra stuff I thought would go well together in a crock pot and this is what came out. Just a warning - this dish is HOT!! -- posted by The Frugal Gourmet

Puerto Rican Asopao De Pollo

Mon, 25 Feb 2008 19:11:01 -0500

Traditional recipe offered by a PR friend's mother while working in the US Virgin Islands. Similar to Chicken and Rice but more soupy. Cooking time does not include overnight marinade. -- posted by Celticevergreen

Chicken, Tasso and Andouille Gumbo

Mon, 25 Feb 2008 19:51:36 -0500

If you love gumbo, then this recipe is one that you won't want to pass by! Full flavored and delicious, this recipe won 1st Place in the Food Network Ultimate Recipe Chicken Showdown for the Chicken Soups and Stews Category - By Lauren Wyler. This recipe was chosen from contestants all across America who competed in this competition. -- posted by JusMeLinnie

Chicken Gumbo

Wed, 27 Feb 2008 00:58:23 -0500

This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too. -- posted by runningchef

Easy Jambalaya

Mon, 10 Mar 2008 23:24:10 -0400

I went to the Rainforest Cafe in Chicago a few years ago, and happened to order the Jambalaya. I had never had Jambalaya, and from the menu it looked a good choice, but I can honestly say, It was the best meal I have ever eaten. I have tried to make this dish many times, and have now (I think) simplified and perfected it. As an Englishman, no-one over here has even heard of Jambalaya, but I have made this dish for lots of friends, who all absolutely love it, and I swear it is the closest I have come to that fabled recipe. It is a cheat in that I use some store-bought items, but if you know how to substitute with fresh produce then let me know. I hope you all enjoy this meal as much as I do! -- posted by Chef #785168

Cajun Gumbo

Tue, 11 Mar 2008 23:53:07 -0400

This recipe makes alot which is why i like it you can feed a crowd or freeze some for the next time. the gumbo has a bit of a kick, you can adjust it anyway you like. enjoy! **the gumbo base is hard to find where i live so i often have to sub. a roux....to make the roux brown 3 lg cooking spoons of flour in cooking oil(kitchen bouquet can be added to darken the roux)this will be the first thing you will add to the stock -- posted by tonialikes2cook

Dwenjang Chigae

Tue, 25 Mar 2008 01:56:17 -0400

This is the spicy Korean version of beef stew. My boyfriend is Korean, so I tweaked a recipe from his mother until I came up with this. According to him, it is better than what you get in Korea! You can adjust the spice of the dish with the chili paste (which is easily found in any asian market). I usually make mine without the beef, although it is great either way. This is best served with hot rice and kim chee. Enjoy! -- posted by Jaudon

Kozhi Shtoo (South Indian Chicken Stew)

Tue, 25 Mar 2008 02:30:02 -0400

This is a wonderful sounding recipe from the Indian state of Kerala. I have not tried it yet, but I plan to soon! -- posted by Simba7

Green-Chile Chicken and Pink Bean Stew

Tue, 25 Mar 2008 22:49:56 -0400

From Food & Wine, April 2008. -- posted by Vino Girl

Tinga Poblana De Pollo

Tue, 15 Apr 2008 02:08:52 -0400

Serve this on top of a crisp tostada or as a filling for tacos. Would make a nice appetizer served in mini taco shells. -- posted by Karen From Colorado

Moroccan Braised Beef

Tue, 15 Apr 2008 20:05:12 -0400

I found this recipe on another website. It originally came from Bon Apetit magazine. I made it when I wanted to do something a little different with stewing beef. The original recipe suggests to serve it with couscous, but anything to soak up the delicious gravy is good. When I made it, I used 1 and 1/2 cups of red wine since I didn't have any sherry and added a little sugar. -- posted by Paja

Sausage and Black Lentil Stew

Wed, 23 Apr 2008 23:31:27 -0400

This is a modified version of the recipe that was on the package of the black lentils I bought. Black Lentils are smaller than regular ones and do not require pre-soaking. They are also called belluga lentils, a pic of them is here http://www.foodsubs.com/Lentils.html. For this recipe to be gluten-free suitable care to be taken that gluten-free sausages are used and serve with a gluten-free bread -- posted by Engineer in the Kitchen

Hearty Curried Chicken Bowl

Mon, 28 Apr 2008 01:49:30 -0400

This can either be called a soup or stew, it is very thick and best served as a main meal with crusty bread, it makes a wonderful quick hearty meal on a cool day --- if you prefer a thinner consistancy then reduce the flour a few tablespoons, if you are watching your fat intake pass this one by as there is 3/4 cup butter required for this, if you reduce the flour then reduce the butter to the same amount, adjust the red pepper flakes and curry to suit taste, we like extreme spice so I use about 3 teaspoons chili flakes --- prep time does not include cooking the rice or chicken :) -- posted by KITTENCAL

Burn Notice Chili

Thu, 01 May 2008 00:40:42 -0400

This chili is a new recipe that I put together for a chili cook-off where I work. I researched the winning recipes from the last 15 years of the annual chili cook-off held in Terlingua, TX. I then simply took what I liked, and left out what I didn't as far as ingredients. Then put that together with some of the basic ingredients that I had been using for years. The grilling technique is my own addition, and lends a beautiful smokey flavor to the chili. I love the show "Burn Notice" on USA, and I thought it would make a great name for my chili. Enjoy...it has some wonderful heat...just right. -- posted by Troy Johnson

Spicy Tomato and Bean Barley Bake (Low Fat and Healthy)

Thu, 01 May 2008 15:57:15 -0400

I have become a real fan of pearl barley over the last year or so of trying move to a healthier way of eating. Now and then I play around to see if I can do something new with it because I really think it is an underused food item. Particularly as it low fat and the sort of slow burning carb that is great for those of us trying to control our insulin. For this recipe I used a mild chili powder because but I am a spice wimp. So, if your family likes things hotter go for a medium or even a hot strength chili powder. -- posted by Sarah_Jayne

New Brunswick Stew

Thu, 08 May 2008 01:10:40 -0400

Less time to make, more time to play! My version of the classically-unique and impressive alternative to chili on game day or a cold night. Your guests or family will think you slaved all day! So easy, just dump and simmer. Makes a lot. Can be prepared ahead of time and freezes well. -- posted by Kikiloveshercop

Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven

Thu, 29 May 2008 02:01:23 -0400

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out! -- posted by French Tart

Spicy Pork Stew

Thu, 05 Jun 2008 20:30:10 -0400

I compiled many ideas from the recipes for this. My dh and neices and nephew loved it. -- posted by momEgodess

Nando's Peri - Peri Soup Stew

Fri, 20 Jun 2008 00:50:41 -0400

From Nando's in South Africa, whose restaurants have Portuguese food. -- posted by Sue L

Sierra Leone Peanut Butter Stew

Mon, 23 Jun 2008 22:38:57 -0400

Adapted from a recipe by Koso Weller -- posted by Sue L

Gumbo-Style Crab Soup With Okra and Tomatoes

Thu, 14 Aug 2008 14:12:49 -0400

This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made ahead of time, if kept in an air-tight container.It is wonderfully delicious!! Submitted 08/14/2008. -- posted by Manami

Ropa Vieja Pot Pies With Pepper Jack Biscuits

Wed, 10 Sep 2008 01:32:43 -0400

This is a really a different take on the Cuban dish ropa vieja - a stew of shredded beef. Here we have taken poetic license - added hot chiles, black beans, & Pepper Jack Biscuits, to name a few. I hope I can do this dish, usually made from leftover beef, justice by taking it yet another step! BTW for those of you who don't know, ropa vieja means old clothes. When they used to make it - they put the beef in soup and when they were finished with the soup - they took the beef and with two forks pulled it apart and then made this dish. Loosely based on CuisineAtHome, Issue 71 - October 2008 edition. -- posted by Manami

Green Chile Chicken Stew

Thu, 11 Sep 2008 20:23:46 -0400

This stew is very flexible. You can add ingredients or remove them, just so long as you keep the canned soup, chicken, and green chiles (those are the key ingredients.) You can increase or decrease the amount of chiles to adjust the heat to your taste. The water that the chicken is cooked in makes absolutely wonderful chicken broth - enough for this soup and some for the future too. -- posted by Cook In Southwest

Spicy Mexican Chicken With Potatoes

Mon, 15 Sep 2008 12:24:44 -0400

This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans. -- posted by English_Rose

Mexican Pork and Sweet Potato Stew

Mon, 22 Sep 2008 02:21:54 -0400

The appeared in Womans Day Magazine and the photo set my heart aflutter. Need to do a little decluttering so I wanted to type it up and decided to take a chance and post it untried. Great ingredients combined with easy preparation and a short cooking time. What's not to love? Even better it is WW Core and just 5 points on Flex. -- posted by justcallmetoni

Spiced Turkey Stew (Leftover)

Fri, 03 Oct 2008 19:07:54 -0400

A really easy casserole dish using leftover turkey with warming flavours of cardamom, coriander and fennel. Serve with mashed potatoes and vegetables or plain rice. -- posted by English_Rose

Spicy Chicken and Sweet Potato Stew

Mon, 27 Oct 2008 18:01:13 -0400

Adapted from a recipe by RCKim at allrecipes.com. "With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings." Tastes even better the second day. -- posted by DrGaellon

Fall in My Crock Pot and Curry Me over (Ww Core)

Mon, 03 Nov 2008 19:03:14 -0500

Although I did not submit a recipe for the Category Craze-E contest, the wonderful list of ingredients begged me to cook along with other members. This hearty soup includes an assortment of fall/winter vegetables and small turkey meatballs. This would also work well as a vegetarian meal using two 14 oz cans of chickpeas or one 19 ounce can of the same instead, along with vegetable broth. Curry powders vary immensely in their flavor intensity and spiciness so the measurements here serve as a guide. Use your own preferences to make the decision. -- posted by justcallmetoni

Green Chili With Pork

Fri, 14 Nov 2008 19:19:54 -0500

I found this on Epicurious and have modified it to my tastes. Their description: "Tired of chili con carne? This warming pozole-inspired stew is a welcome departure. Its spiciness depends on the heat of the jalapeños you use." -- posted by ex-NYU 2L

Indian Fish Stew

Wed, 03 Dec 2008 23:48:28 -0500

My mother-in-law gave me a box of small recipe books called "Recipes from Around the World" to try some stuff out and this was one of the first dishes I tried as it seemed interesting - and it was out of the "Best of India" book which just so happens to be my favourite cuisine. This dish is very quick and simple to make and is perfect for a cold weeknight. -- posted by cyaos

Fruited Chicken Stew

Tue, 09 Dec 2008 01:16:53 -0500

Hearty stew that goes well with a thick slice of crusty bread -- posted by Brooke the Cook in WI

Spicy Root Vegetable & Lentil Casserole

Mon, 29 Dec 2008 23:26:26 -0500

I am collecting recipes for my New Year venture back into a largely vegetarian diet. This looks like something my husband and myself will enjoy so I am sticking it here for safe keeping. I found it in the 2008 copy of the yearly 'Vegetarian Christmas' special put out by BBC Good Food Magazine. You can pick the heat of curry paste or powder that will suit your family. -- posted by Sarah_Jayne

Chicken Chile Verde

Tue, 30 Dec 2008 21:17:05 -0500

Mexican spicy but not too hot with chicken instead of pork. My mother makes this receipe with pork I had to make it with chicken because my husbands does not eat pork. I usually serve this with refried beans and flour tortillas. -- posted by Chef #1103390

Carne Adovada (Red Chile and Pork Stew)

Tue, 30 Dec 2008 22:59:00 -0500

My aunt brought me a trunk load of dried red chiles and chile powder so I have been finding recipes to use them up. This was delicious a bit spicy so make sure you can take some heat before giving this one a try - or you might sub some of the New Mexico Chile Powder for California Chile powder. This makes great burritos with beans and sour cream. -- posted by cookiedog

Saag Tofu (Indian Tofu With Spinach)

Fri, 02 Jan 2009 23:40:13 -0500

This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine". -- posted by blucoat

Santa Fe Beef and Green Chile Stew

Thu, 08 Jan 2009 19:40:02 -0500

Delicious! Serve with warmed flour tortillas on the side. Excellent for chilly nights. -- posted by bad kitty 1116

Healing Chicken Stew

Wed, 14 Jan 2009 22:36:54 -0500

This made me feel better when suffering from a sinus infection. Nutritious and fairly spicy. Could add thai chilis to really heat it up. -- posted by Chef #1117331

Sweet Potato Tagine

Tue, 27 Jan 2009 00:44:06 -0500

Serve with couscous mixed with a little lemon juice, parsley and olive oil. -- posted by English_Rose

Chinese-Style Braised Beef One-Pot

Sun, 22 Feb 2009 15:55:26 -0500

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours. Can be frozen for up to 1 month. -- posted by English_Rose

Seafood Gumbo

Sun, 22 Feb 2009 16:55:00 -0500

This is the best seafood gumbo, all the flavors of the seafood, vegetables, and spices come together, in this gumbo recipe. Guaranteed to satisfy -- posted by Betty Bel

Crock Pot Carne Guisada

Mon, 02 Mar 2009 17:59:03 -0500

We love carne guisada around out house. This is a really easy recipe! FYI: I always go to my local meat market and have them cut a good looking rump roast into stew meat. It saves me the time of having to cube the meat myself and that way i get to pick out the best cut of meat. Also, if you like spicy, leave the seeds in one or two of the jalapenos. -- posted by Melanie2590

Moroccan-Style Chicken

Thu, 05 Mar 2009 16:20:42 -0500

Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd. -- posted by English_Rose

Shrimp Dippin' Broth

Sat, 07 Mar 2009 02:39:39 -0500

I had this recipe at a resturaunt in gatlinburg,tn. one night and went back the day after for the same thing! This recipe calls for alot of clam juice, i had to go to two stores to get enough juice, its located with the canned tuna, I also added Swanson chicken broth.I know there are thoughs out there that think "eww clam juice",but to be honest with you, when you cook it and mix things with it, you can't smell it or taste it. Also, I like to make my recipe's according to taste.I like to do it this way, so that I know I'm going to like what I'm cooking. -- posted by Chef #1194235

Cauliflower Tagine

Sun, 08 Mar 2009 00:48:40 -0500

Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal. We served this dish and the residents' were delighted - I held back on the spices but not entirely! However, the couscous wasn't as well received; we had to opt for orzo but the residents' would have preferred r i c e! I can't fight "cultural appetites" any longer. :) -- posted by Manami

Eggplant and Pomegranate Stew (With Beef or Lamb)

Sun, 15 Mar 2009 00:25:44 -0400

Adapted from May S. Bsisu's fantastic book, "The Arab Table," this recipe for a hearty and exotic stew features classic Arab flavor combinations and is very filling and healthful. NOTE: ground beef may be substituted in equal amounts for the ground lamb and the recipe will still be outstanding! -- posted by Aisha al Saieed

Rustic Beef Casserole (Spicy)

Mon, 06 Apr 2009 21:46:23 -0400

This is a really easy beef casserole that turned out super-tasty. I had some veg and potatoes left in the cupboard and decided to try something new. This is a complete meal that is realatively low effort. I have put 4-6 servings, I live with two guys who devoured it so you may get more from the mix! I add dried chillies to the mix but if you don't like spicy - just leave them out. I'm sure it would taste great without!! Let me know if you like it! -- posted by Chef #1167128

Chicken Chowder With Chipotles

Tue, 28 Apr 2009 01:02:42 -0400

This spicy hearty stew is great with fresh french bread. The spiciness in this recipe can be altered by either cutting the chiptole's up or leaving them whole. Prep time includes cooking the pureed vegetable broth. -- posted by Tiny_Toodles

Curried Butternut Squash-Apple Stew

Thu, 30 Apr 2009 15:44:39 -0400

A sweet-savory vegetarian stew, full of vitamins, that can also be served over rice. I have served this with a bowl of deli-roasted chicken, diced, for non-vegetarian guests, so this would make an ideal buffet offering for a mixed group. Homemade naan bread and grapes make good accompaniments. -- posted by La Dilettante

Chicken Posole Using Leftover Chicken

Wed, 13 May 2009 22:19:37 -0400

I wouldnt normally put some of the below ingredients in posole such as tomato paste....but when I tasted this it was too delicious to not keep in the dinner rotation. -- posted by Tiny_Toodles

Caribbean Pepper Pot With Chicken & Shrimp

Wed, 20 May 2009 15:51:17 -0400

This is a one dish meal, with lots of good vegetables in it. The Scotch Bonnet is a hot pepper, so if you can't find one use a habanero or jalepeno. -- posted by breezermom

Shrimp & Andouille Sausage Gumbo

Mon, 15 Jun 2009 18:25:04 -0400

This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day! -- posted by oklahomawildcat

Authentic Cajun Chicken and Sausage Gumbo

Wed, 17 Jun 2009 15:36:39 -0400

Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy, because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :) -- posted by Irishcolleen

Avoyelles Parish Chicken and Sausage Gumbo

Tue, 23 Jun 2009 01:24:11 -0400

You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there were usually so many mouths to feed. It's a great addition and worthy of the effort. An observation: never have I eaten Gumbo until recently that has been deboned and this was always at restaurants. Oh, using a baking hen results in a more velvety texture and I have to honestly say that I've never used a fryer. One last thing...it's freezable. -- posted by gailanng

Cajun Chicken Sausage, Peppers and Onions

Fri, 24 Jul 2009 12:32:31 -0400

This is a very easy recipe that takes little time, requires just a few ingredients and you will love the results. I created this recipe the other night when I had to use up some chicken sausage and spinach that I had on hand. -- posted by JHeffner

Spicy Chipotle Shrimp Stew

Mon, 10 Aug 2009 14:48:06 -0400

This is a stew that my husband learned from his mom who lives in Veracruz Mexico. It is delicious with crusty bread for fresh tortillas. -- posted by Tiny_Toodles

Croatian cobanac Stew

Sun, 06 Sep 2009 20:08:07 -0400

Cobanac is kind of goulash sheep and cow-boys used to eat while watching their herds. You eat it with a spoon, so the pieces inside has to be bite-size. It is traditional meal from Slavonia (eastern part of Croatia)and people from there are very proud of it. They have annual Cobanac festival where there is competition in making cobanac. They cook cobanac in large bronze pots on tripod over open fire. Of course, everyone will tell you that their stew is the best one. This is how I do it. (I know someone here on Zaar would be against horse meat, but, if you really want to enjoy the taste, use horse meat.) -- posted by nitko

Bredie

Mon, 14 Sep 2009 15:47:40 -0400

Bredie is a subtly flavoured meat and vegetable stew, introduced to South African cuisine by the Cape Muslims. -- posted by Coasty

Aromatic and Spicy Beef Stew (Thit Bo Kho)

Tue, 29 Sep 2009 13:43:05 -0400

Instead of making a regular stew, try this tasty Vietnamese version. In Vietnam this recipe is eaten either with rice or hunks of crusty French bread. -- posted by English_Rose

Brunswick Stew, Quick-Cooked

Mon, 09 Nov 2009 10:49:35 -0500

As a southern girl, I love good Brunswick Stew. This is a quick cooking version that can be thrown together in a relatively short time and can be used as a "base" if there are other things you like to add to your stew. The recipe displayed here uses store-bought prepared pork barbecue, however, if you have left-over pork or beef barbecue, use it by all means! TIP: if you have ever used Emeril's "Essence" in any of your cooking, sprinkle the chicken liberally with it before adding to the stew. -- posted by libragay42

Seafood Gumbo

Fri, 04 Dec 2009 16:12:38 -0500

This was wonderful and easy too! The best we've ever had -- but not cheap by any means! Recipe source: local newspaper which adapted the recipe from Room in the Bowl -- posted by ellie_

Gulai Bagar (Western Sumatran Curry)

Mon, 07 Dec 2009 14:32:13 -0500

The original recipe uses goat meat but lamb can be substituted. Serve over hot rice. -- posted by Celticevergreen

Moroccan Meatball Stew

Tue, 22 Dec 2009 17:20:04 -0500

This is a very spicy but absolutely delicious stew which we enjoyed. The original recipe says to serve it over couscous which I skipped. This looks like a long ingredient list, but most of these ingredients are staples in our house. If following the WW flex plan this is about 9 points/serving. Recipe source: Bon Appetit (January 2010) -- posted by ellie_

Spicy Moroccan Stew

Mon, 11 Jan 2010 19:07:04 -0500

Here is a skillet recipe from Good Housekeeping that looks so easy and tasty and so colorful. Not sure about the zucchini though, may omit that part. I can't wait to try it over couscous! -- posted by RandomChef

Braised Basque Chicken

Mon, 25 Jan 2010 11:53:24 -0500

From Diane Phillips, "Slow Cooker: The Best Cookbook Ever" - posted here to keep from looking at it. -- posted by RubySue