Recipezaar: Spicy,Peppers recipes

Jerk Coleslaw

Wed, 08 Apr 2009 15:16:52 -0400

Found on another web site. I needed a recipe to go with my Jerk Chicken for an ethnic dinner I was hosting. I like trying new recipes and as it turned out everybody ended up enjoying this dish so decided to share with other Zaar members. -- posted by Mustang Sally 54269

Miracle Salsa

Sat, 18 Apr 2009 16:59:13 -0400

This is a very basic salsa recipe that my third grade students made in class. The "miracle" part of the title comes from the sound (or lack thereof) in the classroom after it was made. -- posted by MacMama63

Open-Face Crab Burgers and Red Pepper Dressing

Sun, 19 Apr 2009 23:56:11 -0400

The burger's undeniable appeal and infinite flexibility have made some of the best burgers today not made of beef. These burgers can be served on toasted pita pocket or even a lettuce leaf are fun standins for the traditional bun! Theese patties are served open-face with a spicy red pepper dressing. Bon Appetit Magazine, May 2009 edition, by Jeanne Thiel Kelley. Organic can be very pricey but it makes this taste awesome, also, it is low cal! It calls for at least 1 hr chilling time. -- posted by Manami

Jalapeno & Roasted Garlic Cheddar Mashed Potatoes

Wed, 22 Apr 2009 01:05:22 -0400

Very savory and creamy potatoes. It's quick and easy, not a lot of ingredients. I wanted to make mashed potatoes and kept digging out new stuff from the fridge that I thought would taste good with potatoes. Impress with these comforting mashed potatoes. -- posted by Chef #1135196

Chicken, Cashews and Red Pepper Stir-Fry

Tue, 28 Apr 2009 01:28:24 -0400

This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;) -- posted by Manami

Grilled Steak Tacos With Avocado Salsa

Tue, 28 Apr 2009 01:28:43 -0400

Some of my friends got together and decided to cook me a special meal before the end of tax season. So they would check out my mail, for my magazines and then they would replace them a day or two later and I was none the wiser. The dietician, Allison, was the chief conspirator and they were able to pull it off! She loves Mexican food and has been teaching me all about it. They made me these at about 2:30 yesterday afternoon and were they delicious. :) We had a ball! There were just a few of us and then about 5pm I went back to work! They then gave me a copy and asked me to check here on zaar and if it wasn't would I post it & voilá!! The recipe is From: Hotel Cooking Schools in F&W Magazine, May 2009 edition.Chef Gonzalo Martinez grills the chorizo, the cheese and even the chiles in the salsa (and it does make a difference!). His Chef tip is to thinly slice the flank steak across the grain to keep it tender.(Yummy) ;) -- posted by Manami

Fire-Roasted Tomato Chipotle Salsa

Wed, 29 Apr 2009 12:05:54 -0400

This is a great all-purpose salsa. It's especially good with red meats. It's not real hot. You could make it hotter by using different peppers but I like this just the way it is. -- posted by Realtor by day, Chef by night

Italian Sausage and Peppers With a Kick

Fri, 01 May 2009 03:06:50 -0400

Super simple one dish meal, or can be made on the grill. Can serve on Italian bread, pasta, or just as is, which is my preference. -- posted by Vicki in CT

Southwestern Corn Chowder

Mon, 04 May 2009 20:11:17 -0400

This is a recipe from Simply in Season and features fresh veggies that are available locally in the summer. You can add one or a combination of cooked black beans, lima beans and chopped, cooked chicken. If you have grilled corn available it'll add a lovely smoky flavour. -- posted by Dreamer in Ontario

Martha's Salsa Verde

Fri, 08 May 2009 01:40:59 -0400

From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT 5. -- posted by alligirl

Green Salmon (Or Chicken) Chili

Fri, 08 May 2009 02:39:13 -0400

A cross between a Green curry and a white chili, this recipe can be made with Salmon or chicken. -- posted by Chef #1228626

Gazpacho Vodka Shots

Fri, 08 May 2009 14:05:05 -0400

This looks like fun way to serve gazpacho at a party. -- posted by Sarah_Jayne

Ranchero Salsa

Sat, 09 May 2009 12:22:50 -0400

Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5. -- posted by alligirl

Spicy Lobster-Noodle Salad

Wed, 13 May 2009 01:04:03 -0400

Recipe by Jean-Georges Vongerichten for Food & Wine Magazine." Pairing of the Day, Jean-Georges Vongerichten's Easy Island Cooking" published January 2009.This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; theyre more tender than spiny lobstersand just as delicious. :) -- posted by Manami

John Wayne's Favorite Casserole

Wed, 20 May 2009 01:49:38 -0400

This recipe was posted in our local newspaper. I liked the list of ingredients and wanted to post here for future reference. If you try this before I do, please write a review, they are extremely helpful. -- posted by Happy Hippie

Caribbean Grilled Burger With Pineapple Sauce

Wed, 20 May 2009 02:18:15 -0400

From Wegman's website; posted for ZWT 5. -- posted by alligirl

John Wayne's Favorite Lower-Fat Casserole

Wed, 20 May 2009 14:01:49 -0400

This recipe was posted in my local newspaper and I want to keep it here as I intend to make this; I love the list of ingredients. I have also posted the original recipe for this casserole, which was also posted in the newspaper. -- posted by Happy Hippie

Chili Colorado

Wed, 20 May 2009 14:36:59 -0400

This very authentic version of Chili Colorado was submitted by CoffeeHeaven on Allrecipes.com. My family and I are huge Mexican Food fans and I'm always on the lookout for the most authentic recipes I can find. This chili has no tomatoes or beans. If you decide to add beans, do it after the chili is finished. -- posted by Happy Hippie

Adobo

Wed, 20 May 2009 20:35:29 -0400

Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America. The ingredients vary widely, but most have a base of oil, garlic and some type of acidic ingredient. -- posted by Charlotte J

Steak With Three-Chile Sauce

Sat, 23 May 2009 17:54:52 -0400

Very nice steaks topped with a Mexican-style sauce made from ancho, pasilla and chipotle peppers, then sprinkled with Oaxaca and cotija cheeses. Good stuff! Adapted from Fine Cooking. Cook and prep times are guesses. -- posted by Muffin Goddess

Curried Egg Salad With Caramelized Onions

Wed, 27 May 2009 22:49:22 -0400

This dish was part of a menu that Monica Bhide had where she had eighteen guests, eight different diets,- and one cook to try and please them all. Monica's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009) ." I took it as a challenge! I like to throw dinner parties and I pride myself on creating memorable meals.I wrote cookbooks, damn it. So what if the Jack Spratt nursery rhyme was coming to life in my house.(Remember Jack Spratt could eat no fat, his wife could eat no lean.)" So it was with this fervor that she had a great party even though she swore that next time she was ordering pizza! AARP Magazine, May & June, 2009 edition. I tweaked it a bit, personal preference. -- posted by Manami

Roasted Pineapple, Basil, Serrano and Saffron Salsa

Mon, 01 Jun 2009 00:40:48 -0400

Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue. -- posted by swissms

Cream Cheese Bacon Wrapped Jalapenos

Thu, 04 Jun 2009 10:12:39 -0400

Yummy! Great for cookouts! -- posted by Chef #853965

Barbara's Super Stuffed Jalapenos

Mon, 08 Jun 2009 02:15:12 -0400

I have been making these for years. Great for a get together of any kind. -- posted by Queen uh Cuisine

Highly Customizible Jalapeno Poppers

Tue, 09 Jun 2009 10:53:50 -0400

my taste in spice has changed many times over the years so these are easy to control the heat. i also fear deep fryers so i'll stick with the oven, not that these are really low fat because of it but they are easy and tasty. can easily be made in huge quantities and frozen before baking for later use. -- posted by spiritussancto

Trader Joe's Southwestern Couscous Salad

Mon, 15 Jun 2009 18:47:45 -0400

I got this recipe from Trader Joe's after trying a sample because we loved it. Posting it here for safekeeping! Great for BBQs and picnics because it won't spoil in the heat. I left out the green onions and used a couple tablespoons of a good balsamic vinegar. You could easily add other veggies to this too! -- posted by newmama

Easy Cheesy Chili Rellano Casserole

Tue, 16 Jun 2009 01:47:03 -0400

This dish will have your family shouting OLAY! Mexican food night at your home will be a hit with this delicious cheesy chili relano and pork sausage casserole. -- posted by Feast Your Eyes!

Southwestern Shell Pasta Salad

Mon, 22 Jun 2009 10:28:37 -0400

Potluck Small shells tossed with yummy ingredients. Check it out! Take care when adding the chipotle. Add a touch and taste if more heat is wanted go for it. -- posted by ~Rita~

Pasta With Fried Peppers & Bread Crumbs

Sun, 28 Jun 2009 13:04:44 -0400

Pasta Con Peperoni Cruschi E Molica Fritta. The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. This recipe was first published in Saveur in issue #120. -- posted by Manami

Red Pepper & Lime Soup

Wed, 08 Jul 2009 02:31:20 -0400

I got this recipe from the book "400 Best Ever Low-Fat/Fat Free Recipes" by Anne Sheasby. This soup looks delicious! It is a good light meal or winter warmer, with it's slightly spicy taste. -- posted by Country Girl825

Shellie's Chunky Homemade Guacamole

Sun, 19 Jul 2009 13:15:25 -0400

This is a recipe for guacamole that I created after discovering that I actually like guacamole after 42 years! Since then, I have been making it at least once a week without fail. I am addicted! I love my recipe because I like my guacamole with some texture, spicy, and with some cilantro and lime flavors. It doesn't take long at all and I don't measure out my ingredients, so you will just have to make yours to suit your own taste. The number of avacadoes is tricky...the sizes of them vary greatly and it also depends on how much you want to make. You can add more jalapeno to make it spicier, or leave some out to make it milder. Enjoy! -- posted by Chef #1307787

Fresh Salsa, Arizona Style

Thu, 23 Jul 2009 01:20:38 -0400

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers or tomatoes, you can substitute canned. Just use as many canned peppers as you want. We use about 3-4 cans of diced canned tomatoes. In the summertime we freeze cilantro that we grow in our garden wrapped in a paper towel and use that in the winter instead of buying it pricey fresh. Also if it's too spicy, you can always add more tomatoes or even throw in a can of kidney beans! -- posted by Chef #771374

Mini-Corncakes With Avocado & Lime Salsa

Wed, 29 Jul 2009 02:38:17 -0400

"Put very simply, canapés are nothing more than tops and bottoms with endless variations ensuring you will never, ever get bored with serving them." This is what The Passionate Cook, Johanna Wagner, has to say! They give you sustenance while chatting before sitting down to the meal. In all supermarkets thwew is a wide selection of pre-made finger food; vol-au-vents, mini quiches [which are awesome!] salmon rolls, or cheese bites, but isn't it more satisfying making your own??? This canapé consists of a fritter made with (fresh, frozen or canned) corn and a simple batter & adding chilli flakes and coriander! This dish can be made with another type of bottom and store-bought salsa & guacamole, season it(to make it your own) serve with coriander leaves & VOILA! ;) -- posted by Manami

Mediterranean Vegetables With Tahini Dressing

Wed, 29 Jul 2009 14:26:20 -0400

This colourful platter of vegetables with a spicy kick is perfect for an informal dinner party. -- posted by English_Rose

Slim's Hot Pepper Sauce

Fri, 31 Jul 2009 12:10:38 -0400

A simple recipe that is easily adjusted to suit your heat tolerance. The carrots are optional but when used give the sauce brilliant color and consistency. Excellent for Cayenne, Jalapeno, Habanero, Tabasco, orThai Chiles. Save your old hot sauce bottles and throw in the fridge to give away to your hot sauce loving friends! Should be stored in fridge. -- posted by Slim PA

Swanson Grilled (Or Baked) Miso Chicken

Mon, 03 Aug 2009 11:54:46 -0400

This is from Swanson Vitamins. Instead of grilling, I baked and it was fantastic! I used a red miso, although they called for a golden miso?? I also left out the basil and peppers. I also used regular things and the skin came out very yummy. -- posted by WI Cheesehead

Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

Tue, 11 Aug 2009 10:10:31 -0400

Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. This less-well-known, flavorful sauce is wonderful on chicken or pork and keeps in the fridge for up to 3 days or in freezer for 3 months. Cooking time approximate. -- posted by Molly53

Chipotle Tomato Jam With a Hint of Basil

Mon, 17 Aug 2009 02:27:59 -0400

Top your next burger, meatloaf glaze ribs or chicken with this! Depending on how much water your tomatoes have will determine how long to cook.It is more a loose spread then a jam. -- posted by ~Rita~

Peperonata: Spicy Shrimp

Mon, 17 Aug 2009 02:30:21 -0400

This was made using a few different recipes and with what we had in the refrigerator - it was on a Sunday evening and I felt the need to do something, so we decided to test cook a few recipes. We made a Peperonata- an Italian condiment made of sauteed peppers (all colors) tomatoes, onions and garlic, and we spiced it up with a Scotch Bonnet pepper (cooked whole) & a thinly sliced Poblano. This we served Mexican-Style with warm tortillas with slices of avocado and dollops of sour cream. It was very delicious and we enjoyed it immensely! This would also be fabulous served Italian-Style over polenta à la Lidia Batianich!. -- posted by Manami

Southwestern Corn Salad

Mon, 17 Aug 2009 03:01:59 -0400

Spicy and sweet, delicious, and easy! You probably have the ingredients in your pantry already. Best if let sit overnight, plastic-wrapped, to get rid of that sharp onion flavor. If your onion is ultra-sweet, you can skip this step. -- posted by Chef Emmy #2

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Zesty Zucchini Pickles

Thu, 20 Aug 2009 16:06:29 -0400

Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats. -- posted by ~Rita~

Smoky Corn Salsa (Bon Appétit)

Fri, 21 Aug 2009 12:17:54 -0400

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meatsor use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette. -- posted by blucoat

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

The Best Bloody Mary

Wed, 26 Aug 2009 17:01:26 -0400

I will spare you the details - this my friend, Judy & her husband, Ed want to use this as one of the mixed drinks for their shindig - they tried it and loved it and even though it seems like a lot of work - they say it is worth it. Bon Appetit Magazine, September 2009 Edition. "The Bloody Mary, to quote cocktail guru Dale DeGroff, is like "backyard barbecue: Everyone thinks his is the best." We just might be able to settle that debate. At Holeman and Finch Public House in Atlanta, co-owners and bartenders Greg Best and Andrew Minchow serve the definitive artisanal Bloody Mary using surprise ingredients." Cooling & chilling times have already been included. -- posted by Manami

Jalapeno Rangoon

Tue, 01 Sep 2009 11:38:15 -0400

These tasty appetizers are great to have any time you have a crowd! You can cut the recipe in half to serve less people, or to have as a snack! -- posted by Linda's Busy Kitchen

Shrine Wings & Sake Sangria

Tue, 01 Sep 2009 12:06:51 -0400

During a stay at the MGM Grand at Foxwood in Connecticut, Jenny McCarthy thought their Shrine Wings were so good, she snagged the recipe! Say goodbye to summer by treating yourself to the actress's favorite finger food and to drink, Sake Sangria! About $8.00 per person!!!! -- posted by Manami

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

Mexican Potstickers

Tue, 01 Sep 2009 14:33:46 -0400

These are great appetizers, or something great to make when you feel like indulging in something good! I serve mine up with salsa, sour cream and chopped black olives on top! -- posted by Linda's Busy Kitchen

Jalapeno Jack Burgers

Fri, 04 Sep 2009 14:23:31 -0400

These are very spicy but so good. If you want less spicy, you can use a less spicy pepper - like a poblano. These are great on the grill or any other way you cook a burger!! -- posted by Melvin'sWifey

Grilled Turkey Burgers With Cheddar and Smoky Aioli

Sun, 06 Sep 2009 09:11:18 -0400

I took the ground turkey meat and added, a Moroccan-spiced aioli to keep the burgers moist, which gives them tons of flavor. Bon Appetit Cover on Magazine, August 2009. Smoked Paprika was used and this you can find in the spice aisle at your supermarket. Recipe comes from the Bon Appetit Test Kitchen.;) -- posted by Manami

Smoky Chorizo With Mixed Peppers

Tue, 08 Sep 2009 12:40:07 -0400

With chorizo and mixed peppers, this tapas dish is bound to be popular. -- posted by English_Rose

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Classic No-Bean Chili

Tue, 08 Sep 2009 17:52:57 -0400

This is a recipe I got from The Complete Guide for Country Cooking, which I altered to fit my tastes and healthy lifestyle! Let me know what you think, and any alterations you find work! -- posted by Hllywdbrit

Classic No-Bean Chili

Tue, 08 Sep 2009 17:53:27 -0400

Spicy "lil Smokie" Bacon Wrapped Jalapeno Poppers

Wed, 09 Sep 2009 01:23:45 -0400

Jalapeno with a juicy lil smokes, spiced cream cheese, wrapped in crispy bacon smothered in a sweet tangy bbq sauce. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course its heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat! (from BBQ Addicts) -- posted by College Girl

Andouille Sausage and Peppers Marinara

Mon, 14 Sep 2009 13:53:45 -0400

This is a "wow" recipe that I created last night. I had been wanting to try Andouille sausage and finally found it at a local grocery. It gives this dish just the right "kick" to spice up your dinner, though feel free to add some red pepper flakes if you really like it hot! My husband took one bite and said "you have got to write this recipe down"! -- posted by Blos

Idaho® Potato Pancakes/Roasted Corn & Poblano Peppers

Tue, 15 Sep 2009 11:36:48 -0400

Recipe courtesy Chef Harley French of the 5151 Cafe & Catering in Dallas, Tx. These quick & easy pancakes will be great with your favorite salsa. The estimated cost per serving is $1.00 Also a dollop of reduced-fat sour cream would be awesome with guacamole, of course - I know, it would raise the price slighly. ;) -- posted by Manami

Creamy Rigatoni With Gruyere and Brie

Tue, 15 Sep 2009 11:43:30 -0400

Why not substitute your favorite Swiss cheese for the Gruyere to make it more cost effective. Also, most soft-ripened cheese can work in place of the Brie - just don't forget to remove the rind. This is oh-so good!! Cooking Light Magazine, September 2009 edition.:) -- posted by Manami

Peach Jalapeno Jam With a Hint of Basil

Tue, 22 Sep 2009 14:32:41 -0400

Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor. -- posted by ~Rita~

Pan-Seared Chicken Breasts With Jamaican Curry

Wed, 23 Sep 2009 13:44:08 -0400

Recipe by Marcia Kiesel from F&W Magazine published October 2007. From Pairing of the Day: March 2008 - 7 Rules for Perfect Pairing. The Jamaican curry gets its heat from Scotch bonnet hot chiles, Marcia Kisel's stripped-down version relies on Scotch bonnet hot sauce and curry powder. :) Try 2006 Seven Hills Columbia Valley. Didn't include the overnight marinating process! -- posted by Manami

Chris' Awesome Salsa

Fri, 25 Sep 2009 14:34:35 -0400

My friend Chris is a tupperware consultant and they taught her to make this salsa and in turn she taught me. It's so much better than store-bought. You can adjust the ratios to suit your taste, this is medium heat -- posted by GingerlyJ

Meg's Green Sauce

Mon, 28 Sep 2009 02:04:59 -0400

I first had green sauce at a nearby Mexican restaurant and loved it. I wanted to recreate but kick it up a notch. I was very happy with how this turned out. Note: this is VERY spicy! Cut down the peppers if you like mild flavor. :) -- posted by megs_

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Tue, 29 Sep 2009 13:42:09 -0400

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich is a chili pepper. -- posted by ~Rita~

Tuna & Cherry Pepper Sandwiches

Sun, 04 Oct 2009 01:43:18 -0400

Found this recipe in Cowgirl Cuisine by Paula Disbrowe. In the book she says "her life sounds like a fantasy." After working as food editor at a magazine in NYC - Paula Disbrowe moved to Rio Frio, Texas, to be the chef at Hart & Hind Fitness Ranch. Not long after in 2005, she and her husband bought a 100 acre working ranch in Texas's Nueces Canyon. She shares recipes that exemplify ranch eating but with a lighter approach, like her chili made with turkey, white beans and sage, and tostadas topped with shredded chicken and crunchy citru slaw. This recipe is considered the best of the best exclusive! Have tweaked it slightly because of personal preference! :) -- posted by Manami

Speedy Chicken Empanadas

Mon, 05 Oct 2009 16:46:36 -0400

This recipe I borrowed from Paula deen and tweaked it to make my own. My whole family, even the picky 3 year old loves it! -- posted by GingerlyJ

Herbed Chicken and Hot-Pepper Sandwiches

Mon, 05 Oct 2009 16:50:44 -0400

This dish is easy to prepare and travels well -- perfect for everyday meals and autumn picnics. To save time purchase a rotisserie chicken from the deli to make this entire dish in less than 15 minutes. From Country Living. Did not account for the 1 1/2 hours marinating time. :) -- posted by Manami

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:31:33 -0400

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process. -- posted by yogiclarebear

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:32:00 -0400

Simply Delicious Chicken Fajita Soup

Wed, 07 Oct 2009 14:13:03 -0400

This soup is so simple yet very delicious! Your guests will think you cooked it all day long! -- posted by Lainey6605

Flautas De Pollo With Avocado Cream

Fri, 09 Oct 2009 02:31:03 -0400

This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short. Then one Saturday morning i saw this on cooking for real with Sunny Anderson. It's just pure heaven It got it's name because of it's long thin shape. Flauta is Spanish for Flute -- posted by GingerlyJ

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

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

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~

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

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

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

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

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

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~

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

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

Restaurant Red Salsa

Tue, 08 Dec 2009 16:33:09 -0500

I love this salsa for an appetizer with chips. -- posted by Kris10 Marie

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

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

Thai Yellow Curry Paste

Tue, 05 Jan 2010 02:09:40 -0500

This simple and easy to prepare recipe is from the kitchen of my local Thai restaurant. Thai curries don't actually have to have curry powder in them to be authentic. This is more of a seasoning mixture. -- posted by Celticevergreen

Canned Tomato Salsa

Tue, 05 Jan 2010 11:29:31 -0500

Easy to make salsa that is great for dipping. Pretty healthy stuff with just a little salt and sugar. You need to like garlic and cilantro if you prepare as posted. -- posted by Chef #1027501

The Best Authentic Enchilada Sauce

Tue, 05 Jan 2010 11:34:17 -0500

I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean! -- posted by PiP389

Chipotle-Chicken Sandwiches

Sat, 09 Jan 2010 09:09:36 -0500

Pillsbury Grands biscuits make a flaky bed for Mexican-inspired chicken patties flavored with taco seasoning and chipotle chile in this delectable Bake-Off recipe. Recipe is one of the 100 2010 finalists in the contest, submitted by Tony Fusaro, Jr. -- posted by Sweet Jezebel

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

Easy Taco Soup

Thu, 14 Jan 2010 11:50:08 -0500

I haven't tried this yet, but i don't want to forget it because it looks so easy! I got the recipe from the campbell's website. I also want to try it with a can of Rotel instead of the chiles. -- posted by Marmaduke2

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

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

Tomato-Avocado Salsa

Mon, 25 Jan 2010 20:53:13 -0500

A great blend of guacamole flavors and salsa! -- posted by KathyP53

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

Jalapeno Poppers

Mon, 01 Feb 2010 09:57:21 -0500

These are delicious and easy to make. Recipe is from the Everyday with Rachael Ray magazine. -- posted by andrea.e

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