Recipezaar: Spicy,Main Dish recipes

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

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

Baja Tuna Steaks

Mon, 23 Nov 2009 18:52:54 -0500

Spicy Baja Tuna steaks topped with your favorite guacamole. The recipe #400754 has chili's that are quite spicy and the guacamole is a perfect accomodante. My chili powder is very hot and fresh. If need be do double yours accordingly. -- posted by ~Rita~

Wild Boar Chili

Sat, 28 Nov 2009 14:50:11 -0500

I made this recipe when I was trying to think of what to do with the bony shoulder cut of the young wild boar we had. After some searching on the internet, I decided to make a chili from it. It works better than just normal pork as it is leaner and the flavour is different than domestic pork. I think that this recipe would work with an older boar as well. For the chili powder, I very highly recommend using this recipe http://www.recipezaar.com/Chili-Powder-16892 I usually make a big batch of it and store in a large empty spice container so I have it on hand. It is quick to make, and it gives you a better flavour than the commercial ones and you can control the salt levels easier. If you have some excess fat, you can cut down on the oil by frying the fat pieces and frying the onions and garlic in that. Just be sure to remove the fat pieces before adding the meat. We serve this over white rice, but you could have it by itself or whatever you usually have chili with. -- posted by Tea Girl

Chipotle Wings

Sat, 28 Nov 2009 18:31:58 -0500

A wonderful slightly crispy wing recipe that is easy to make and easy to bake! btw, serving size depends on how hungry you are! -- posted by Chef Zoidberg

Chicken Curry

Mon, 30 Nov 2009 12:59:13 -0500

My mother is Indian and made this recipe countless times when I was a child. Serve with Basmati rice or Naan bread and you'll be licking your plate! -- posted by Moni1624

Spicy Mexican Chicken Stuffed Bread Bowls

Mon, 30 Nov 2009 17:49:16 -0500

This is not my recipe, but I honestly really liked it. Originally adapted from www.pillsbury.com site. I made a few changes, but overall the recipe was really good. So, I thought I would pass this on. They are very easy and quick to make. -- posted by SarasotaCook

Southwestern Hash Brown Chicken

Tue, 01 Dec 2009 16:01:19 -0500

My mom and I came up with the recipe one night and it was a big hit. It is very simple, but tastes so good. You could probably use a different style of hashbrowns, the southwest style ones are spicy and young children may not like them. -- posted by Dixie Vader

Ginger-Garlic Shrimp With Tangy Tomato Sauce by Kerry Simon

Thu, 03 Dec 2009 09:42:10 -0500

"The marinade for these shrimp is a piquant mix of lemon juice, garlic, ginger, basil and parsely - which would taste just as wonderful with chicken or pork. The dipping sauce is almost chutney-like with chunks of whole tomatoes, lemongrass and lime juice add tang." Chef Kerry Simon is the creator of this dish - F&W Newsletter - October, 2009. When we made these for a small group - we served it with herbed angel hair pasta with Parmesan and a green leafy salad.It takes 2 hours to marinate - we prepared it early in the day and served it about 3 o'clock - absolutely wonderful! ;) -- posted by Manami

Clams Kokkinisto

Thu, 03 Dec 2009 15:15:02 -0500

I want to make sure the credit for this recipe goes to ICYREDD at allrecipes.com, because it is one of our all-time favorites!!! Of course I've modified it throughout the years, but I NEVER would have come up with something like this on my own. We literally make this about once a week (my boyfriend would probably be OK with it if we had it more than that). It's so quick and easy (we don't simmer for the full hour when we're short on time, but it's best when you can), totally different than our other "usuals," and it's healthy. Note that this recipe calls for two cans of clams...one drained, one un-drained. It's too liquidy with both cans of juice (even if you drain the tomatoes and add a full can of tomato paste). -- posted by Robyn's Cookin'

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_

Cayenne Coconut Crusted Chicken

Sun, 06 Dec 2009 08:13:54 -0500

Recipe is from the Spice Islands website ... yummy with the Spicy Apricot Sauce! -- posted by Sweet Jezebel

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

Bringhe (Filipino Paella)

Mon, 07 Dec 2009 15:06:38 -0500

This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe. -- posted by Celticevergreen

Orange Chicken Curry

Tue, 08 Dec 2009 17:12:47 -0500

This is a different take on chicken curry that I got from a friend... Even kids find this one absolutely scrumptious! Serve with basmati or jasmine rice. -- posted by Moni1624

Simple Chicken and Rice (With a Kick)

Fri, 11 Dec 2009 17:18:18 -0500

So easy, but so tasty. I like to top it with some finely grated cheddar. And, of course, I use quite a bit of Tabasco as well. Prep time noted assumes you've got the cooked and cubed chicken on hand already (but it does allow for basil chopping and can opening). -- posted by Cluich

Alberta Ginger Beef

Sun, 13 Dec 2009 20:37:57 -0500

Simply the best! Crisp beef, ginger sweet sauce, very hard to find outside Alberta, Canada. I almost cried when I found this recipe. The original Chef's name is lost to history, thankfully his recipe remains. Twice fry the beef if you like it extra crispy, which is the technique most often used in Alberta Restaurants. I have to give credit to Rhonda Parkinson for finding this recipe-bless her! -- posted by DiB's

Queso Fundido With Cornbread Dippers

Mon, 14 Dec 2009 01:32:15 -0500

Cheesy fondue with a spicy kick of peppers! Not for those who can't stand the heat. I'm not normally a big fan of spicy foods, but this is delicious. -- posted by LibraChick93093

Broccoli and Sage Pasta

Tue, 15 Dec 2009 07:40:21 -0500

This pasta is quick and healthy and the chili, garlic and fresh sage go really well together for a quick throw together midweek meal. -- posted by English_Rose

Tex-Mex Taco Crepes

Tue, 15 Dec 2009 11:21:11 -0500

A southern twist on a classic favorite! Serve for a delicious hot dinner or lunch. -- posted by LibraChick93093

The Best New Orleans BBQ Shrimp. Ever.

Tue, 15 Dec 2009 11:28:11 -0500

I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun! -- posted by CptShane

Quick Better Than Spaghetti Sauce (Marinara) (Vodka)

Tue, 15 Dec 2009 11:45:45 -0500

Mild Italian Sausage and Jar Pesto make this quick recipe tops. This sauce has the flavor and texture that I really enjoy and can't find in any jar sauces. Plus it's quick and easy. An easy variation on this recipe is to add a cup or so of half and half or heavy cream at the end to make a wonderful vodka cream sauce. -- posted by Jusmi71

Sonoran Hot Dog

Thu, 17 Dec 2009 20:45:55 -0500

There are different variations of this served throughout the southwest. It calls for a bolillo, which is a mexican-style bun. If you're unable to locate these you could substitute it with a bakery-fresh, soft, hot dog bun. You could also use Montery Jack cheese in place of the shredded Mexican cheese if needed. -- posted by Bread 'n Butter

Creole Chicken Alfredo

Thu, 17 Dec 2009 21:29:31 -0500

This is one of my husband's favorite dishes. -- posted by TattooedMamaof2

Southwest Chicken Alfredo

Fri, 18 Dec 2009 01:41:41 -0500

My husband came up with this recipe, and it is one of the best things I have ever eaten. I can eat leftovers of this every day, and I hate leftovers. And it's so easy, it's silly. -- posted by SashasMommy

Low Calorie Indian Curry

Fri, 18 Dec 2009 15:49:06 -0500

A low calorie curry. --- This recipe is adapted from a traditional Aloo (cauliflower) curry. I've done quite a bit of tweaking and experimenting to make it tasty without the oil / butter / nuts / etc that are normally in Indian curries. --- For anyone wishing to experiment further: - the small amount of oil is necessary to cook the spices (otherwise it just won't taste right). - the saute-ing and roasting adds a lot of extra flavour without any extra calories. - the tomato / onion / carrot paste adds thickness to the curry - the carrot adds sweetness - the stock & spices all add flavour without calories. Feel free to experiment with different spices. - the long simmering is important to add depth and subtlety to the flavour. - if the curry tastes bitter check: Did you burn any of the spices? (turmeric especially burns easily if you fried it, and the garam masala step can be quite tricky). Did you cut the ends & skin off the onion? Did the onion get sauted? - Add some honey to counteract any bitter taste. -- posted by Miriam B

Jambalaya...my Way

Mon, 21 Dec 2009 01:21:09 -0500

I found Paula Deen's Jambalya recipe and modified it to suit my taste and what I had on hand. This is very spicy, so tone it down to your taste accordingly. Serve w/ a fresh salad and vinigrette dressing. Enjoy! -- posted by Freda2 Brown

Lentil,corn and Sweet Pepper Chilli (Ww 5 Points)

Mon, 21 Dec 2009 01:43:42 -0500

A really simple and very tasty dish,that is made better by the fact that it contains absolutely no saturated fat and no cholesterol. Great on it's own,but we equally love it made into chimichangas (using low fat flour tortillas and low fat cheese of course!!). A great vegetarian dish!! -- posted by Noo

Murghi Curry

Mon, 21 Dec 2009 16:40:20 -0500

Fantastic chicken casserole, easy to prepare. -- posted by Swiss Miss

Tequila-Spiked Fettuccine With Shrimp and California Avocado

Tue, 22 Dec 2009 06:59:05 -0500

This recipe was created by the "Too Hot Tamales", Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Without a lot of effort, you can add that creamy texture and delicious flavor we love so much to a variety of foods, including burgers, salads and sandwiches. ;) -- posted by Manami

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_

Wilted Asian Greens

Mon, 28 Dec 2009 15:41:42 -0500

A Vegan offering that will satisfy every taste in the house. The Asian flair along with the healthy foundation of this recipe has made this a regular meal in our household. -- posted by ExecutiveCook

Spicy Southern Fried Chicken

Mon, 28 Dec 2009 15:54:26 -0500

From Country Living. A buttermilk marinade tenderizes the chicken and helps create a crisp, flaky crust while frying. This has little spicy flavor to it, but not so much it will burn your mouth. Note: I cooked mine in a deep-fryer for about 15 minutes. Prep time includes time for marinating chicken. -- posted by Beth A.

Tempeh Sweet Potato Coconut Curry

Tue, 29 Dec 2009 14:18:17 -0500

Tempeh and sweet potatoes in in coconut curry sauce served over over rice. From "Cooking Light". Curry can be simplified using a curry paste or even curry powder. -- posted by FoodandBrewDood

Turkey Chili

Thu, 31 Dec 2009 02:47:47 -0500

This is my mom's chili recipe with a twist. I'm not a big meat-eater so I use ground turkey, but you can certainly use ground beef if you like. I like making it in the Crockpot and letting it stew all day (just don't add the meat until 30 minutes before serving or else I think it get too tough), or on the stovetop is fine too. Also my family is really into spice so I tend to use at least one habanero pepper but any chili pepper can be used or omitted altogether. The leftovers are wonderful!! Enjoy!! -- posted by coffybean

Laab Muu (Spicy Pork With Mint Leaves)

Fri, 01 Jan 2010 23:21:52 -0500

This recipe is from observing the cook in a restaurant in Pattaya Beach, Thailand. I've added some optional items in case you can't get the original items where you live. -- posted by Celticevergreen

Mama-Lee's Cold Chaser Chili

Sat, 02 Jan 2010 10:28:11 -0500

This chili is great if you have a cold and need some help clearing up your congestion,( so it's a little on the spicy side, yum!) Or want to relax on a cold day with a hot bowl of delicious chili -- posted by Chef #1500320

Dragons Tail Chicken Breast

Sat, 02 Jan 2010 10:34:18 -0500

A spicy sweet marinated chicken breast filled with cheese and peppers and smoked to perfection -- posted by smokin365

Red Chili and Orange Barbecued Chicken

Sat, 02 Jan 2010 18:18:20 -0500

Published in Bon Appetit, July 1994. The original recipe calls for two 4-pound chickens, each cut into 6 pieces. We prefer to use boneless, skinless chicken breasts. The sauce would also be good on a pork tenderloin. -- posted by swissms

Green Chili Mac & Cheese

Sun, 03 Jan 2010 16:25:20 -0500

Green chiles kick up this Mac & Cheese. You could add some grilled chicken. -- posted by swissms

Zesty Chili and Garlic Jumbo Shrimp Stir Fry

Mon, 04 Jan 2010 14:06:32 -0500

This stir fry is full of flavor and can be served up in a matter of minutes. Make sure you buy raw shrimp beacuse cooked ones will becaome chewy when re-cooked in this dish. -- posted by English_Rose

Sweet and Spicy Red Curry Chicken

Mon, 04 Jan 2010 18:13:34 -0500

Chicken (thighs or wings) coated in a wonderfully sweet and spicy coconut curry glaze. Great for cocktail or tailgate parties or if using thighs, serve with basamiti rice as a meal. -- posted by Chef La Rose Extraordinaire

Mexican Stew

Mon, 04 Jan 2010 18:32:55 -0500

A quick and easy mexican casserole dish. This is a hit in my household that gets made all the time. It goes fast too. -- posted by Chef #1507629

Spicy Peanut Chicken

Tue, 05 Jan 2010 10:56:16 -0500

Make your own take out! {Rachael Ray} -- posted by Alley Barbie

Shrimp Enchilada (Casserole)

Tue, 05 Jan 2010 11:49:38 -0500

A favorite in my house, plates are licked clean! its best with my homemade enchilada sauce, by far! but can be made with 2 cans enchilada sauce with 1/8 tsp cinnamon, 2 tbs cilantro, and 1 tsp onion powder, added. -- posted by PiP389

Pasta With Tuna, Spinach, and Red Pepper Flakes

Tue, 05 Jan 2010 13:03:52 -0500

The original recipe came from the San Francisco Chronicle. The original recipe calls for arugula (which I love) but it's hard to find sometimes, so I switched to fresh spinach. If you can find an Italian tonno in olive oil (Bumble Bee has one in the gold can which I can easily find), then it's worth the extra money to use. However, I have used tuna in water when it was all I had in the pantry. Just drain the water and add a little olive oil to the can, since this tuna is a bit drier than the Italian version. Let it marinate for about an hour, then drain it and use. Canned tuna has never tasted so good!!! I love this recipe for a quick dinner that I can throw together out of the pantry in less than 30 minutes, and DH was surprised how good it was when he first tasted it. This is a good base recipe to add extra goodies (sun dried tomatoes, mushrooms, artichokes, black olives, capers, etc.). I look forward to reading your comments with your add ins :) -- posted by CharlieGal

Broiled Salmon With Chili Glaze

Wed, 06 Jan 2010 10:21:42 -0500

This is delicious served with green beans, rice or salad. -- posted by English_Rose

Pasta in a Mushroom Chilli-Cheese Sauce

Thu, 07 Jan 2010 01:07:24 -0500

This was one of those left-over improvs that turned up just perfect it got good feedback from my mum and my bro (a major good-review as he's hard to please with greens). Campbells soup along with some Chilli-cheese makes brilliant pasta sauce. Combined with some healthy greens and smoked sausage it makes an original tasting meal in pretty quick and easy fashion, the numerous ingredients are flexible so fire away. Feedback welcome! -- posted by J-mo Smith

Shrimp Tacos

Sat, 09 Jan 2010 10:08:19 -0500

Crispy and hot: taco shells with a spicy filling of shrimp, cilantro, tomatoes, onion, garlic, green pepper and paprika. -- posted by English_Rose

Thai Chili Salmon

Sat, 09 Jan 2010 10:32:19 -0500

Serve with rice or rice noodles for an easy main meal. Time includes marinating. -- posted by English_Rose

Free-Range Burger With Orange-Ginger Cranberry Sauce

Sun, 10 Jan 2010 19:44:26 -0500

This is Spike Mendelsohns's recipe who owns Chicago's Good Stuff Eatery. He is a Top Chef alumnus, Here he offers a new twist on a traditional turkey burger & this is lunch for four for under $10.00.It is very good and we enjoyed it thoroughly! :) -- posted by Manami

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart

Ggrandma Molnar's Stuffed Cabbage

Mon, 11 Jan 2010 11:36:28 -0500

My mother got this recipe from my grandfather's mother. Phew! She lived her life in southern Hungary. I have loved it since I was big enough to help mom peel the cabbage leaves. You could probably substitute diced tomatoes for the can of whole tomatoes, but I have never tried it that way. I still fix it the way I was taught as a little girl. I have also tried Bavarian Sauerkraut and its just as good. -- posted by saharann

Red Bean and Tomato Curry

Mon, 11 Jan 2010 14:25:21 -0500

Rich and spicy. Red kidney beans cooked with tomatoes, garlic, chili, ginger, curry powder and cilantro. -- posted by English_Rose

Beef Satay With Hot Mango Dip

Mon, 11 Jan 2010 15:44:49 -0500

Taken from an appetizer cookbook I have, but modified a bit for our tastes. I make a peanut sauce to serve with the mango dip as well. Make some fried rice and serve with some wontons or egg rolls!! Prep time includes marinating. -- posted by KPD

Mom's Special Lasagna

Mon, 11 Jan 2010 15:45:33 -0500

This is a recipe that's full of flavor! I've tweaked it quite a bit, the original recipe came from Taste of Home, mom's best edition. Serve with salad and garlic bread!! Cook time includes simmering sauce first and resting time. -- posted by KPD

Chili Rubbed Flank Steak Roll With Avocado Cream

Mon, 11 Jan 2010 19:03:37 -0500

This is a great meal for the broiler or the grill. I live in Iowa and thought of this recipe in January so naturaly I used the broiler but can't wait to try it on the grill with some grilled asparagus. Using the chili powder rub and hot italian sausage the meat is very hot, but is equally complemented by the cool avocado cucumber cream sauce. I hope you enjoy! -- posted by Benly03

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

Chipotle Chicken Chili - Spicy

Tue, 12 Jan 2010 15:13:12 -0500

This is an easy tomato based chicken chili recipe with beans. Using a rotisserie chicken makes it preparation easy and quick. I made up this recipe for a church chili dinner. -- posted by Reverend Paul

Spicy Orange Chicken

Tue, 12 Jan 2010 15:40:50 -0500

This is a recipe I came across in a cook book, and I wanted to share it as it's simple but delicious. I can never find chili oil or dried chili peppers, so I just use crushed red pepper flakes instead. -- posted by Cypress

Spicy Chicken Pizza

Tue, 12 Jan 2010 17:27:54 -0500

Quick, easy pizza. (Better Homes and Gardens) -- posted by Stefanie828

Super-Easy Southwest Soup

Wed, 13 Jan 2010 18:46:28 -0500

This can be thrown together from common items in your panty, fridge, or freezer. Leftovers work great, too! This is great for a rushed weeknight. -- posted by SpanishRapunzel

Spicy Creamy Tomato Rice

Thu, 14 Jan 2010 12:14:02 -0500

A dish that evolved after a failed attempt at something else for my OH. It is tasty, filling and easily made with staple ingredients that every fridge or cupboard has lying within it! It has almost the consistency of a risotto with the spicy taste of a biryani. If anyone can suggest a good name for this dish, please let me know! Enjoy. -- posted by Pretty_Smart

Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce

Fri, 15 Jan 2010 07:33:00 -0500

Here, the editors chose to feature a Chinese-inspired stuffed chicken breast, incorporating short-grain rice, like arborio -- which allows the stuffing to stay put. The five "jewels" of the stuffing are the rice itself, almonds, water chestnuts, scallions & garlic -- none of which requires a trip to a specialty market.;) Garnishing with sesame seeds is entirely optional (white and black) however, it makes a beautiful presence. CuisineatHome, Issue 79, February 2010. -- posted by Manami

Firecracker Sesame Chicken

Sun, 17 Jan 2010 08:08:30 -0500

We needed a new chicken recipe - this one came to me in an e-mail from Smithfield, and the boys and I really enjoyed the sweet/spicy flavor. -- posted by Sweet Jezebel

Spicy Mexican Crescent Casserole

Sun, 17 Jan 2010 10:35:09 -0500

Easy weeknight dinner recipe from Pillsbury. -- posted by Sweet Jezebel

Szechuan Noodles and Pork

Mon, 18 Jan 2010 00:51:48 -0500

Spicy Chinese food in less time than it takes to order and pick up takeout. -- posted by Cluich

Spicy Tomato Millet

Mon, 18 Jan 2010 00:52:24 -0500

This is very tasty and satisfying - served with a few ginger-roasted vegetables it makes a delicious, easy, one-dish meal for a cold day. Warms up the insides! -- posted by Elise and family

Chicken Quesadilla Base

Mon, 18 Jan 2010 01:10:11 -0500

simple base you can add minced onions, jalpenos, tomatoes sour cream what ever you like but this will help give the chicken some flavor while cooking -- posted by For_Starters

Black Bean Confetti Chili (Vegetarian)

Mon, 18 Jan 2010 01:41:43 -0500

From The One-Dish Vegetarian by Maria Robbins. I made this for Christmas Eve, and it was enjoyed by the family -- posted by Prose

Black Bean and Sweet Potato Chili (Vegetarian)

Mon, 18 Jan 2010 01:42:22 -0500

From The Great American Detox Diet by Alex Jamieson. -- posted by Prose

No Worry Chicken Curry in a Hurry

Fri, 22 Jan 2010 17:05:49 -0500

Sweet and spicy curried chicken, in a hurry! A delicious week night meal -- on the table in just 30 minutes start to finish!! Made with handy items from the pantry. Adjust the curry powder to suit your own personal taste. Serve over hot cooked rice with a side salad. -- posted by BecR

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

Barbacoa De Veracruz

Mon, 25 Jan 2010 15:52:16 -0500

This recipe was given to me by my husband's brother. Definitely mouth watering, savory, spicy, and filling! -- posted by Tiny_Toodles

Sopes

Mon, 25 Jan 2010 16:17:44 -0500

Sopes are very traditional in mexican households. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form the sopes you will need either a tortilla press orflat plate or the bottom of a skillet. Also, you will need plastic wrap or a small ziploc bag cut into two pieces and the zipper cut off. -- posted by Tiny_Toodles

Chili and Lemon Shrimp Skewers

Tue, 26 Jan 2010 13:37:18 -0500

This chili and lemon marinade goes equally well with chicken. Time does not include marinating. These can also be done on the grill instead of broiled. -- posted by English_Rose

Shrimp and Andouille Gumbo

Tue, 26 Jan 2010 15:54:36 -0500

Found on the internet, cannot give credit to the author. This is wonderful, we have made this several times. This makes a small batch, a good size for two people. Will need to double for more than two. The white wine really makes this gumbo. -- posted by Denise!

Chili Shrimp

Wed, 27 Jan 2010 09:05:02 -0500

This Goan dish can also be made with a combination of seafood, shredded chicken or beef. Time does not include marinating. -- posted by English_Rose

Butter and Herb Chicken Wings

Wed, 27 Jan 2010 09:27:47 -0500

This is a common choice in NNY next to hot wings. It is very buttery and has a great flavor. The seasoning is sometimes difficult to find. A substitute is one of McCormick's seasonings. I submit this for a helping of six wings, but it can be multiplied easily. -- posted by Chef #1437667

Szechuan Pork With Bok Choy

Wed, 27 Jan 2010 12:19:20 -0500

Simple and stylish supper. Time does not include marinating. -- posted by English_Rose

Shrimp Dhansak

Wed, 27 Jan 2010 13:13:12 -0500

A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries. -- posted by English_Rose

Frito Pie

Tue, 02 Feb 2010 00:19:39 -0500

More of a meal than a snack. -- posted by Banriona Aeval

Sarah's Secret Recipe Refried Beans

Tue, 02 Feb 2010 09:11:43 -0500

I have been making this recipe for years. It is a very simple recipe and it always meets rave reviews. I prefer it with bacon fat (I'm the sort of person who keeps bacon drippings in a canister in the refrigerator), but if you don't have any on hand, or want to make this recipe vegetarian, it tastes almost as good with vegetable oil. Black beans are my favorite, but you can also make this recipe with nearly any other type of canned bean. I've used pinto, kidney, cannelli and even chickpeas. Use this as a dip or a filling for burritos. -- posted by SarahCKS

Mussels Steamed in Coconut Milk, Lime and Cilantro

Tue, 02 Feb 2010 13:32:12 -0500

Serve these Thai-inspired mussels with garlic bread for dunking. -- posted by English_Rose

Shrimp Tikka Masala

Wed, 03 Feb 2010 00:36:05 -0500

Adapted from a recipe at Serious Eats http://bit.ly/cxbwtK -- posted by DrGaellon

Thai Crab Risotto

Wed, 03 Feb 2010 13:33:21 -0500

Thailand meets Italy in a fusion of fabulous flavours in this mouth-watering crab risotto. -- posted by English_Rose

Chili's Crispy Honey-Chipotle Chicken Crispers

Thu, 04 Feb 2010 10:06:23 -0500

These sweet and spicy chicken tenders can be served as either an appetizer or an entree. This recipe is courtesy of Todd Wilbur from Top Secret Recipes. -- posted by michelles3boys

Slow Cooker Taco Chili

Thu, 04 Feb 2010 10:07:16 -0500

Easy chili recipe with a slow cooker. -- posted by Barbara Cotie

Barbeque Sauce Ribs

Thu, 04 Feb 2010 10:15:53 -0500

A salty-sweet glaze, with a chili kick, makes these ribs taste finger-lickin' good! -- posted by English_Rose

Tuna Steak With Garlic & Chili

Fri, 05 Feb 2010 07:10:25 -0500

Griddled or broiled tuna steak cooked with a hint of garlic & chili. -- posted by English_Rose

Zesty Crab Cakes With Tarragon Tartar Sauce

Fri, 05 Feb 2010 08:46:18 -0500

This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it! -- posted by Brazilianflavor in Atlanta, GA

Uyghur Polo (Pilaf)

Fri, 05 Feb 2010 08:53:02 -0500

Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious. -- posted by mpevans

Spicy BBQ Chicken Wings

Fri, 05 Feb 2010 09:33:01 -0500

Great sports party food, or a light dinner served with white rice. adjust the chilli and cayenne pepper amounts to suit your taste for hot and spicy! -- posted by JennyMidget

Chicken With Mushrooms, Lemongrass and Chili

Sat, 06 Feb 2010 12:33:24 -0500

A warming and hearty dish thats full of tangy South-East Asian flavours, with the help of limes, fish sauce and lemongrass. -- posted by English_Rose

Ground Beef and Bean Chili

Mon, 08 Feb 2010 12:36:45 -0500

My Significant Other's chili recipe. Check out Squirrel's Beanless Chili if you'd like to see mine. -- posted by Jennifer Cross

Kristen's Kickin' Quinoa Salad

Tue, 09 Feb 2010 16:02:29 -0500

I was recently sold on quinoa and how awesome it is! Gluten free, an almost perfect protein, easy to prepare, the list goes on! This is a combination of two recipes, one of which I altered. The first is from this site, (#16399, Quinoa-Toasted). The second is from Allrecipes.com (Caron's Kickin' Quinoa Salad), to which I made some changes. We thought it tasted a bit like sushi and loved it! Feel free to add more heat, but this had enough for our family as we've got wee ones. A large portion of the cooking time is cooling time. -- posted by SandwichQueen