Recipezaar: Spicy recipes

Mango Barbecue Sauce

Mon, 12 Oct 2009 17:08:55 -0400

This yummy but non-traditional sauce came from Emeril -- posted by GingerlyJ

Painfully Habanero Wings

Mon, 12 Oct 2009 17:56:43 -0400

VERY spicy wings, I made it through three before having to give up. I created this recipe for a friend who can eat whole habaneros without flinching, so be warned! -- posted by ladyrockess

Charito's Chipotle Meatballs

Wed, 14 Oct 2009 02:23:00 -0400

I was thinking of what to make for dinner tonight, and came up with this great,quick , and easy recipe. The chipotle sauce is so thick and creamy with a nice kick to it. Your friends and family will love this dish. You can add or reduce the amount of Chipotle peppers, depending on your family's taste. I love all my stuff super hot, so the whole can is just right for us. You can also serve these meatballs as appetizer with the chipotle sauce on the side. -- posted by Chef charito

Burrito Ultimo

Wed, 14 Oct 2009 14:45:26 -0400

We made this last night and really enjoyed it,even had it again for lunch today. They are filled with re-fried beans, beef, Mexican spiced rice, jalapenos, cheese and all the other toppings/fillers that you want. This recipe is also good since it serves 8-10 with only 1lb of meat! You can use either ground turkey as we do or ground beef, doesn't really matter. Hope you like this as much as we do. -- posted by Leah's Kitchen

Chef Pachuco's Chicken Tortilla Soup

Thu, 15 Oct 2009 16:38:06 -0400

The other day, I had a hard time trying to get out of my wife what she may like for dinner. I had gone to the store to get ingredients to make a boring yet delicious butternut squash soup, but decided that I didn't want to make it. As I sat in my car in the parking lot of our local grocery store, I had remembered weeks earlier about my wife saying something about a tortilla soup that she had tried a while ago. I myself have tried the soup, but having already left the house, I had no way of looking up another recipe. After a few more minutes of thinking, I went into the store, bought a bunch of ingredients, came home and started cooking. What follows is the result. I hope you enjoy it as we did, just two nights ago. -- posted by Chef Pachuco

Tortilla Soup With Chicken & Veggies

Fri, 16 Oct 2009 17:43:37 -0400

During our first storm of the season, I decided to make Tortilla Soup. I had never made it before. I found a recipe to work from, added and omitted a few things, and came up with this. It was a hit. Most of the things I cook are too spicy for some people, but I think this turned out perfect. My local grocery store offers freshly cut raw chicken and veggies, specifically for fajitas. It is a perfect way to cheat on the prep time. -- posted by JaLinGra

Salami Firecrackers

Sun, 18 Oct 2009 09:36:18 -0400

A spicy salami, horseradish and cream cheese finger food appetizer guaranteed to please fans of these flavors. Easy to make, and a great alternative for those who get tired of chips and salsa or veggies and dip, as long as you're not feeling too health conscious. Stores well in the freezer. Thanks to my friend Candy for this recipe -- I think of her and of her wonderful hostessing skills whenever I make them. -- posted by MarieL

Tuna Tacos

Sun, 18 Oct 2009 09:59:32 -0400

I found this recipe on Epicurious. I made some changes, so this is the modified version. I really liked how these turned out, great for anyone who doesn't like the taste of fish but has to eat it anyway! For the cream cheese dip, I used Philadelphia Onion Flavour dips, but I suppose any flavour or even plain cream cheese would work. The original recipe called for cilantro, but I replaced it with parsley since I find cilantro has a bit too strong a flavour for my family. -- posted by CoCaShe

Spicy Macaroni and Cheese

Mon, 19 Oct 2009 12:14:33 -0400

From foodnetwork.com. This is the easiest way to make homemade mac and cheese that I've ever come across...in fact I've been altering all other mac and cheese recipes to reflect the method of prep in this recipe. I make this when I've got 15 minutes to throw together a meal (not including cooking time.) It doesn't hurt that this is a REALLY tasty macaroni recipe. Can be served as a side dish, but we're veggies so we usually eat it as the main dish. Hope you enjoy. -- posted by I Cook Therefore I Am

Hair of Dragon's Breath

Mon, 19 Oct 2009 12:52:29 -0400

From my bartending school days. I concocted this one night and it was my equivalent of the Flaming Homer (except no one tried to take credit for it heh), albeit an acquired taste! -- posted by the80srule

Great Grape Ginger Fire Jelly

Mon, 19 Oct 2009 12:53:57 -0400

I love the combination of hot and sweet! This is something I created playing around. Great on a cracker! -- posted by Potatoes Browning

Chicken and Vegetable Quesadillas

Mon, 19 Oct 2009 13:12:09 -0400

Southwestern flavors abound in this quesadilla recipe. The chunky salsa gets a rich, smoky flavor by roasting the tomatoes abd peppers. These are perfect as an entree and sliced in smaller portions an excellent appetizer! This is a Wolfgang Puck recipe and it tastes great, to say the least. -- posted by Manami

Chicken Chili

Mon, 19 Oct 2009 14:17:16 -0400

Another use for leftover chicken. Recipe source: local newspaper -- posted by ellie_

Coca-Cola Steak Fajita Marinade

Mon, 19 Oct 2009 15:42:40 -0400

Took a look at some recipes and created my own based on my tastes. I added the Coke 'cause I heard of the idea once at a carniceria here in Tucson. First time I've tried it! :) -- posted by Diamond Girl

Chicken Naan Pockets

Mon, 19 Oct 2009 15:49:06 -0400

A simple dish that's low in saturated fat and cholesterol,and still big on taste! -- posted by Noo

Sweet and Spicy Tomatoes

Mon, 19 Oct 2009 16:02:41 -0400

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies. -- posted by ~Rita~

Asian Inspired Coconut Crab Cakes

Mon, 19 Oct 2009 21:16:07 -0400

I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect.. -- posted by GingerlyJ

Spice Mix!

Tue, 20 Oct 2009 16:31:17 -0400

Try this as a dry rub or add it to water for a brine. Sprinkle a touch into soup or a dressing. Possibilities are endless........ This is a very workable recipe. Just use the sugar and salt as is and add any dry ground ingredients you prefer equalling 3/4's cup of herbs and spices. Make this for gifts packed in dark glass with a description on a label. I know I have mine in cute little sacks, But that was to make my shipping charges lower. -- posted by ~Rita~

Tillamook Mac and Cheese Chile Rellenos

Tue, 20 Oct 2009 17:40:17 -0400

2008 Tillamook Macaroni and Cheese Contest, Rhonda Allen - Lake Oswego, Oregon - 2008 Second Runner-Up.Very interesting dish and tastes great! However, have tweaked it a bit. ;) -- posted by Manami

Layered Corn, Black Bean and Chorizo Chowder

Wed, 21 Oct 2009 11:51:55 -0400

Yes layered soup, well that was their name ... "Creamy Corn, Chorizo and Bean Tortilla Chowder." It was at a small little Mexican restaurant in Taos, NM, about 10 years ago and it was amazing. The table next to me ordered it and it looked so interesting I had to try it. The soup was topped with small piles of the chorizo, avocado and olives, and cheese on top this beautiful creamy pale yellow corn chowder and then they took a bite and the bottom layer of the soup was black beans. It was picture perfect served in this big wide rimmed white bowl, it was almost to pretty to eat. Well it incorporates a spicy layer of black beans, onions and roasted jalapenos, topped with a perfect creamy corn chowder and then topped with small piles of the chorizzo, diced avocados with olives and a pepper jack cheese. A squeeze of lime and cilantro. Take advantage of cooking the chorizo, black beans and chowder well ahead of time so when it comes time to serve ... just reheat and plate up. I serve this with my chicken enchiladas with a red sauce. This is a great dish for friends or just family and it is really simple. Make some margaritas and time for party. -- posted by SarasotaCook

Shrimp Salad Sandwich With Red Chilli Mayonnaise

Wed, 21 Oct 2009 12:23:12 -0400

Created by Bobby Flay - try this shrimp salad sandwich with a kick of spice! -- posted by Manami

Chili Marinated Steak

Wed, 21 Oct 2009 12:43:28 -0400

For fuller flavor leave the steaks to marinate for up to 3 days. -- posted by English_Rose

One Pan Chicken Couscous

Wed, 21 Oct 2009 13:39:18 -0400

Satisfying, superhealthy and the leftovers are perfect to pack for lunch the next day! -- posted by English_Rose

Individual Nacho Pouches

Fri, 23 Oct 2009 01:18:37 -0400

Do you hate eating nachos and getting to the bottom and there is no cheese or no sauce left. Or how about hating that someone smeared sour cream all over all the chips because they like it - but you don't. How about olives that you like but your friends don't and pushed them all off to the side. Well this is a great way to make nachos for a party so everyone is happy. Individual pouches or small packets of nachos for each person. You get your own chips, lots of cheese, a creamy sauce and served with the traditional toppings. Now for me ... traditional toppings include shredded lettuce, black olives, jalapenos, salsa or tomatoes, sour cream and guacamole. Now since this is a NO MESS easy clean up meal. I line a pie plate with parchment paper and put all the toppings right in that. That way at the end of the meal ... toss the parchment paper out and NO clean up. And with all those toppings they can make the nachos exactly to their liking.. Each parchment packet has chips, cheese and either the seafood topping or the traditional beef and bean topping, all hot and ready to garnish. And the best part ... individual packets so once again, no clean up or mess. This is just a great party food. So whether you decide on the seafood or the beef, you will have 8 great packets of nachos to enjoy during my favorite ... Sunday football !! -- posted by SarasotaCook

Hearty Chili

Fri, 23 Oct 2009 11:01:33 -0400

Chili that fills the tummy. -- posted by Autumn A

Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors

Fri, 23 Oct 2009 16:35:11 -0400

A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Recipe is an adapted one from Whole Foods Market. -- posted by BecR

Spicy, Sticky and Sweet

Fri, 23 Oct 2009 16:45:34 -0400

Wanting 'just a little something' to take the edge off of mid-afternoon hunger pangs, a collection of oddments became a taste sensation for me and DH. -- posted by Glori-B

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

Awesome Pecans

Mon, 26 Oct 2009 13:04:26 -0400

Totally addictive... these pecans are sweet, spicy, salty and crisp. A friend gave me some pecans for Christmas. I used the recipe she shared, a recipe from RecipeZaar, and another, from a third source. All three were good, but finally I came up with this recipe that satisfied my tastes, and my friends as well. -- posted by Sweetiebarbara

Bibim Bap (Kimchi Fried Rice)

Mon, 26 Oct 2009 13:16:44 -0400

This quick and easy recipe is one of Korea's national dishes. -- posted by Celticevergreen

Gunmandu (Korean Style Fried Dumplings)

Mon, 26 Oct 2009 13:26:18 -0400

This recipe is the Korean version of the Mongolian buuz and Turkish manti and similar to Chinese jiaozi and the Japanese gyoza. -- posted by Celticevergreen

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

Spiced Parsnip Soup

Tue, 27 Oct 2009 01:20:24 -0400

This warming vegetarian soup makes a great appetizer or a hearty lunch with homemade bread. -- posted by English_Rose

Sticky Chilli Roast Chicken

Tue, 27 Oct 2009 01:20:35 -0400

These sticky chicken pieces are perfect for easy yet glamorous entertaining. -- posted by English_Rose

Curried Delicata and Acorn Squash Soup

Tue, 27 Oct 2009 17:17:40 -0400

This is a nice soup for a cold day. -- posted by Coral_Jayne

Spicy Cheesy Corn Muffins

Wed, 28 Oct 2009 12:33:58 -0400

This is a very easy way to make spicy and cheesy corn muffins that would be great served on their own (as a snack) or with soup. The best thing is that the ingredients are very cheap!! I came up with this while playing around with Jiffy corn muffin mix which costs $0.45 at my grocery store. Sriracha is a chili sauce that you can get at Wal-Mart for a couple of bucks. It's very spicy and will last you a very long time. -- posted by PillsburyPimp

Fragrant Thai Beef Curry

Wed, 28 Oct 2009 17:27:16 -0400

Cocunut milk and sweet potatoes give this curry a delicious lift. -- posted by English_Rose

South of the Border

Fri, 30 Oct 2009 12:29:16 -0400

Consider putting this tasty snack mix in little take-home bags as a party favor for your next special celebration. Adults, as well as kids, love to recieve take-away treats. Serving size is per 1/4 cup. I found this in Family Circle Hometown Favorites Cookbook Volumes 2. I have not tried this recipe, but I'm posting this for safe keeping. -- posted by internetnut

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Salsa De Mirasol

Fri, 30 Oct 2009 17:15:20 -0400

This is a warm and wonderful salsa made from the aji mirasol chile. I discovered it after I posted a request for pure chile powder on this site, and a member directed me to worldspice.com. This is a company in Seattle that grinds your spices directly before shipping. Along with my powder, I decided to try these whole chiles and the recipe on their site, and used it over grilled halibut. I am tough to please--I don't like a chile to burn my mouth, and to avoid that unpleasantness, I often end up with a dish that is too bland. This is a perfect in-between. There is enough heat for interest, but the chile does not overwhelm the delightful herbs and lime combination. I hope you enjoy! -- posted by Vicki Kaye

Country Apple/Cherry-Walnut Crisp

Sat, 31 Oct 2009 14:07:00 -0400

Autumn comes alive in this delicious home-baked desert that features warm apples and cherries topped with crunchy granola, walnuts, cinnamon and nutmeg, and served with whipped cream or vanilla ice cream -- posted by Feast Your Eyes!

Fire Engine Shrimp With a Cilantro Yogurt Dipping Sauce

Sat, 31 Oct 2009 14:07:45 -0400

I tried making this Shrimp recipe with various dipping sauces to cool the flames, but this one seems to be the favorite. -- posted by Melanie B.

Soup Kambing (Malaysian Lamb Soup)

Sat, 31 Oct 2009 14:14:02 -0400

From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The msg is in the original recipe, but I never use it so I've made it optional. -- posted by Chocolatl

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Jerk Marinade and Sauce

Sun, 01 Nov 2009 10:10:07 -0500

We had this on our trip to Jamaica and got the recipe from the Chef. It is AMAZING!!! We put this sauce in everything (burgers, chicken, pork, etc...) Its SPICY so please make it to your liking. -- posted by Cat-602

Sarasota's Sweet and Spicy Grilled Shrimp

Mon, 02 Nov 2009 15:26:41 -0500

This is so quick and easy, and makes a great family style dinner. For a dipping sauce, I don't think one is needed, but a few of my friends like it when I serve it with a garlic orange butter sauce. I simply melt some butter (1/2 cup), minced garlic (1 teaspoon), and some fresh orange juice (1 tablespoon). For my sides - a fresh creamy coleslaw and some chili fries. A few potatoes cut in wedges and mixed with some oil and seasoning makes for great healthy fries compared to fried or even store bought ones. -- posted by SarasotaCook

Apples and Ground Beef Pasta

Mon, 02 Nov 2009 22:14:53 -0500

Wasn't sure what to call this. This recipe first came to me from my sister-in-law who said she got it from Weight Watchers. She didn't have exact measurements for most items though so I've worked it into how we like it. It's a lovely dish for cold nights with lovely spicy sweet flavors to compliment the savory meat. -- posted by Cookworm

Sweet and Spicy Brussels Sprouts

Mon, 02 Nov 2009 22:17:44 -0500

I received the inspiration for this dish while trying to figure out what to do with a bag of frozen brussels sprouts I found in the freezer. My husband and I both enjoyed the end result. Adjust the ingredients to your individual tastes. Leave the bacon out if you want it vegetarian. You could use fresh brussels sprouts as well; they would probably need to be cooked for a few minutes first. -- posted by sunflowerseed

Spicy Stuffed Acorn Squash

Mon, 02 Nov 2009 22:22:31 -0500

A sweet and spicy stuffed acorn squash. No additional sweeteners needed for this one, the squash and apple bring plenty of it on it's own. -- posted by Arimaeis

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Chipotle Marinade for Grilled Chicken

Wed, 04 Nov 2009 11:02:24 -0500

This makes a thick, delicious paste that coats the chicken with tons of flavor. I like to make more than one batch at a time, apportioned into quart-sized ziplocs containing enough marinade for two chicken breasts. I freeze my chicken in the same bag with the marinade; the night before I intend to grill, I put the whole bag in the fridge and let it defrost / marinade overnight and all through the next day. I like to serve some fresh, homemade pico de gallo on top. Note: When I open a new can of chipotles, I always freeze them individually with the adobo sauce split evenly among each "batch." Therefore, I'm not positive about the amount of adobo sauce I add, but the 1 tablespoon listed below is a decent approximation! -- posted by Robyn's Cookin'

Emeril Lagasse's Shrimp & Pasta

Wed, 04 Nov 2009 14:55:56 -0500

From Emeril's new Emeril 20-40-60 cookbook. DH saw Emeril make it on Regis and Kelly this morning and made it for himself by 11am! Really beautiful, simple and spicy! Sure to be one of DH's favorites! -- posted by Hadice

Rib Eye Steaks in a Port Wine Glaze.

Thu, 05 Nov 2009 02:18:38 -0500

Perfectly cooked steaks, nicely seasoned with a rich sweet and slightly spicy glaze. The rib eyes should be room temperature so bring meat out of the refrigerator 1 hour before searing. Use tongs so not to puncture the meat. This serves 12 normal adults. 1/4 pound per adult. BUT if like my Husband he'll eat the whole steak himself. I just don't know how he does it! Leftovers are nice over a bed of greens and a blue cheese dressing. -- posted by ~Rita~

Straits Chinese (Nyonya) Chicken

Fri, 06 Nov 2009 12:11:25 -0500

'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.) -- posted by RotiJala

Wasabi Popcorn

Fri, 06 Nov 2009 17:19:43 -0500

For the brave ones! -- posted by littlemafia

Asian Popcorn

Fri, 06 Nov 2009 17:23:16 -0500

I'm experimenting! For the 2 cups I have below the popcorn use any Asian snacks that you enjoy. -- posted by littlemafia

Easy Peasy Red Thai Salmon Curry

Sun, 08 Nov 2009 09:00:05 -0500

Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar. Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat! -- posted by Snowbunny Andorra

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

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

Greaneyes' Buffalo Wing Celery Sticks

Mon, 09 Nov 2009 11:48:59 -0500

wanted something quick that i had on hand for my man to eat to hold over his appetite until i got done with supper...(didn't want my hands bitten off!!! lol) -- posted by Chef GreanEyes

Easy Collard Greens

Mon, 09 Nov 2009 14:34:40 -0500

This recipe is adapted from many other recipes and friends who taught me how to make collard greens. -- posted by Shaped By Hand

Raspberry Chipotle Cream Cheese Appetizer

Mon, 09 Nov 2009 14:36:43 -0500

Simple yet delicious. You must try it; it is surprising how good it tastes. Serve with assorted crackers. -- posted by swissms

Fire-Roasted Pepper Salsa

Mon, 09 Nov 2009 14:39:30 -0500

If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate. -- posted by SassiFras

Stir-Fried Shrimp With Xo Sauce

Mon, 09 Nov 2009 16:15:14 -0500

A homemade seafood sauce gives a perky kick to this shrimp and vegetable stir-fry. -- posted by English_Rose

Spicy Marinara Sauce

Mon, 09 Nov 2009 16:55:06 -0500

This is a great sauce for those weekend pasta meals when you have the extra time. My favorite thing about making my own sauce is the aroma that fills your house. Everyone comes to the dinner table hungry. -- posted by Bread 'n Butter

Spicy Crab and Shrimp Soup

Tue, 10 Nov 2009 16:02:24 -0500

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal. -- posted by Chef #840903

Bear's Pineapple Mango Habanero Jam

Wed, 11 Nov 2009 10:29:52 -0500

I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. -- posted by Booted Bear

Orange Chicken Curry

Wed, 11 Nov 2009 10:42:24 -0500

A chicken Casserole with an orange sauce and a curry bite. I use breasts cut in half. Toast almonds by laying them in a pan - no fat. Watch carefully as they burn quickly. The grapes are optional. -- posted by SweetFee

Enchiladas

Wed, 11 Nov 2009 10:42:35 -0500

Recipe source: local newspaper -- posted by ellie_

Red Hot Rice

Wed, 11 Nov 2009 14:36:10 -0500

Spicy rice! From Readers Digest "Quick And Thrifty Cooking In South Africa" -- posted by Karen Elizabeth

Spicy Pumpkin Soup

Wed, 11 Nov 2009 16:18:32 -0500

This is a recipe from a German cookbook that my husband made, it is supposed to be Asian-style. We made some changes to it to fit our tastes more. It is a lot of work, but it is really wonderful, warm and filling. It is important to chop everything before you start. For the pumpkin seeds at the end, I would suggest making your own with Mirj's recipe with salt and cayenne pepper: http://www.recipezaar.com/Roasted-Pumpkin-Seeds-13549 Prep time includes the chopping. -- posted by Tea Girl

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53

Fajitas Marinade/Susan's Steak Fajitas

Thu, 12 Nov 2009 00:38:13 -0500

These 2 recipes go together and come from "Sacramental Magic in a Small Town Cafe" by Br. Peter Reinhart. My copy is stained from use. I'm a messy cook. "You may substitute boned chicken or vegetables [such as] zucchini, yellow summer squash, red and green bell peppers, broccoli and cauliflower florets, mushrooms, onions and fresh green beans. Slice the vegetables 1/4 inch thick and allow 1/2 pound assorted vegetables per person." -- posted by maryannatwork

Margarita Chicken Wings

Thu, 12 Nov 2009 10:05:11 -0500

Forget your Buffalo Wings. These are a treat unrivalled and they will vanish as quickly as you can drag them off the BBQ. Thanks to Ted Reader, the Guru of the Q. You will find that the use of a grill basket will make the cooking of the wings much easier. I have also done these in the broiler. -- posted by Hal Taylor

Chilaquiles-Style Roasted Chicken Legs

Thu, 12 Nov 2009 16:08:20 -0500

Chilaquiles is a baked Mexican dish thats often made with leftover shredded chicken, tortilla strips and cheese. In her more substantial and refined version, Grace Parisi bakes whole chicken legs with tomatoes, hominy, jalapeños and tortilla chips. Recipe found at Food & Wine website. -- posted by SweetJezebel

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Delicious Hominy Casserole

Mon, 16 Nov 2009 00:45:15 -0500

Recipe is from Ree Drummond's blog, The Pioneer Woman. -- posted by SweetJezebel

Date and Chickpea Cous Cous

Mon, 16 Nov 2009 01:21:10 -0500

This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. -- posted by Malaliu

Taco Soup

Mon, 16 Nov 2009 01:27:22 -0500

i found out too late that i didn't potatoes for soup, but i had already pulled out my broth. i remembered i had taco meat in the freezer, so i looked for taco soup recipes. all the recipes i found called for taco seasoning-which i didn't have. i made this from scratch, without a recipe! it was really yummy, so try it and give me some feedback.. :) -- posted by MrsWolfe

Peanut Ginger Tamari Stir-Fry Sauce

Mon, 16 Nov 2009 01:36:08 -0500

Quick and easy, this sauce works well for vegetarian stir-fry, or for dipping veggie rolls in. For a stir-fry, you may want to double the amounts so you can use some for cooking and leave some uncooked to drizzle over the finished product just before serving. I usually use this for a stir-fry of tofu, carrots, and bok choi, served on a bed of Basmati rice. -- posted by Elise and family

Bourbon Street Buffalo Wings

Mon, 16 Nov 2009 01:39:17 -0500

This recipe is a variation from an episode of Throwdown With Bobby Flay. -- posted by FeelinYummy

Shelly's Chicken Tacos

Mon, 16 Nov 2009 09:53:11 -0500

When my mom made tacos, she used a McCormick seasoning packet and pre-made taco shells. I've always craved for something a little more authentic. I had these ingredients on hand one night, and just decided to wing it. So it's a super easy recipe, and I had fantastic results. These are what I would consider "street taco" style tacos. -- posted by Zelly Bell

Nestle's Mexican Spoon Bread

Mon, 16 Nov 2009 12:32:32 -0500

A creamy cornbread-like side dish enriched with evaporated milk and flavored with vegetable bouillon. Black beans, cheddar cheese and jalapenos make this fancy enough to serve on special occasions. From meals.com. -- posted by SweetJezebel

Southern Cajun Italian Twist Chicken Bake

Tue, 17 Nov 2009 00:41:26 -0500

Prepare this dish in less than five minutes for the oven. Fast, but tastes like you simmered and fussed all day. It is similar to an Italian Chicken Bake recipe, but with a wonderful Southern Cajun Twist...thus, the name. Spice it up as hot as you like or simmer it down for those with sensitive tastebuds. Slide it in the oven and you will have a delicious, healthy meal to bookmark in your recipe box for future meals. -- posted by Southern Living Recipes by Mama

Mole Poblano Classico -- Classic Mexican Poblano Sauce

Tue, 17 Nov 2009 00:54:45 -0500

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas. -- posted by Molly53

Spiced Carrot and Lentil Curry (Winter Soup)

Tue, 17 Nov 2009 21:51:51 -0500

I found this in the November 2009 issue of Alive magazine, I made this tonight and was blown away. Very tasty, very healthy and total comfort food on a cold winter night! It's fairly easy and quick to make and will make 4-6 good-sized bowls so everyone can cuddle up with one :) -- posted by Chef Kirsten (#1!)

Brian's Badass Buffalo Dip

Wed, 18 Nov 2009 01:06:47 -0500

Buffalo Chicken Dip Great for parties, tailgating or just as a snack when you have guests over. I combined several Buffalo Chicken Dip recipes I've tried over the years and added a few things of my own to make it stand out. -- posted by Captainduff21

Butternut Squash, Red Lentil, and Coconut Soup

Wed, 18 Nov 2009 01:23:23 -0500

Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it! -- posted by GoldsmithLissa

Chad's Triple S BBQ & Wing Sauce

Wed, 18 Nov 2009 08:04:54 -0500

The Triple S stands for Sticky,Sweet,And Spicy!!! Great on Ribs, Chicken, Brisket, Wings. Even on burgers and hot dogs! Very simple to make. -- posted by ChadFoodie

Hoppin' John

Thu, 19 Nov 2009 21:56:43 -0500

A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor. Oh, and if you're on a low-sodium diet, there is a no-salt version of the -- posted by Cluich

Antipasto Salad from Gooseberry Patch

Fri, 20 Nov 2009 01:40:23 -0500

This is a flavorful make-ahead salad which can also double as antipasto if you serve it with toothpicks. Serve the salad with a slotted spoon. This is very easy to put together yet is a crowd-pleaser. Notice that you make this the day before to allow flavors to marry. -- posted by Lorraine of AZ

Tender and Spicy Molasses Cookies

Fri, 20 Nov 2009 01:45:15 -0500

This is a highly modified version of Old Fashioned Ginger Cakes by Rachel-Snachel . It is interesting because it uses no milk or eggs, and is devoid of refined sugar. This recipe's flavours are equilibrated for Blackstrap molasses, if you use regular molasses you might have to reduce the spices. This is a very nutritious, flavorful and comforting recipe on cold winter nights. Perfect if you are nervous, not too good if you feel agressive. -- posted by Blueberries and Mortar

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem

Cajun Shrimp and Sausage Gravy over Biscuits

Fri, 20 Nov 2009 08:11:30 -0500

A few years back I was visiting friends in LA, and after a long day of fishing, a wonderful dinner with fresh fish of course, the next day we all woke up famished. Well ... biscuits with sausage gravy was the request, but I wanted to do something a little cajun. Our last vacation day, so it was clean out the fridge, but still trying to make something that resembled biscuits with sausage gravy. After a quick run to a local quick stop to get some cream and biscuits we were set. Well this is the creation, and it is really good. The only thing I have changed since I returned is that I love to add some scallions right at the end for a fresh flavor, but otherwise, pretty much the same. Make this for a breakfast/brunch for family this holiday season. And if you don't want to use andouille, use a spicy or mild sausage along with the cajun spices. And if you bake, make your own biscuits. I'm just not much of a baker, so I take a short cut and use a canned biscuit. We served this with some scrambled eggs and Bloody Mary's (it was the last day of vacation). But skip the eggs, and you won't miss them - this is a very satisfying dish. -- posted by SarasotaCook

Spicy Chicken Fingers

Fri, 20 Nov 2009 16:28:04 -0500

These are mild heat but a kick on the good old chicken strip recipe. It is a quick recipe. -- posted by Chef #1454474

Chicken Drumsticks With Asian Barbecue Sauce

Sun, 22 Nov 2009 18:14:03 -0500

This is a Grace Parisi recipe from F&W Magazine, October 2009 edition. Instead of using a traditional American barbecua sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisins sauce, rice vinegar and ginger. Wine suggestion: Ripe, spicy Malbec from Argentina 2007 Bodega Septima. From: 15 Rules for Great Wine and Food Pairings, Published October 2009. -- posted by Manami

Veggie Nachos

Mon, 23 Nov 2009 14:21:08 -0500

These nachos are full of protein and fiber and look beautiful to boot. Take it easy on the cheese and make it low-fat. This recipe heats the chips so make use of the chips remaining in the bottom of various bags. My sister and I made this live on my podcast. It's vegetarian and easy and I was surprised there wasn't one like this on 'zaar. This version is fairly quick for two and can be made as spicy as you like by adding jalapenos or hot salsa. Enjoy! -- posted by VeggieVal

Chipotle-Pumpkin Soup

Mon, 23 Nov 2009 18:15:15 -0500

This is a nice twist on traditional pumpkin soup. Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. Garnish with toasted pumpkin seeds or a light drizzle of pumpkin seed oil -- posted by swissms

Cheesy Salsa Joe Sandwich

Tue, 24 Nov 2009 01:09:04 -0500

A yummy sloppy meat sandwich made spicy with salsa and hearty with cheese. -- posted by Lorraine of AZ

Roasted Poblano Vichyssoise

Tue, 24 Nov 2009 02:33:16 -0500

A Mexican twist on the classic cold soup invented at the Ritz-Carlton in New York City by Chef Louis Diat. -- posted by Chef #1442010