Pulished on September 10, 2008 • Written by RecipeFeed.com
2 Whole chicken
-breasts,split,boned,skinned Salt as desired 2 tb Vegetable oil
1 md Red pepper,cut into 1/4 by
-2″ strips (1 1/2 cups) 1 md Green pepper,cut into 1/4 x
-2″ strips (1 1/2 cups) 1 8 oz can juice pack
-pineapple chunks,undrained 1/2 c Picante sauce
2 tb Chopped fresh cilantro or
-parsley 2 Or 3 tsp shredded fresh
-ginger or 3/4 to 1 tsp. -ground ginger Lightly salt chicken.Cook in oil over medium heat until lightly browned and cook through,about 5 minutes.Remove and reserve.Add remaining ingredients to skillet;cook,stirring frequently,5 to 7 minutes or until peppers are tender and sauce thickens.Return chicken to skillet;heat through. Makes 4 servings.
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Permalink: Ginger Spicy Chicken
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Pulished on • Written by RecipeFeed.com
1/2 tb EDEN Hot Pepperer Sesame Oil
1 Clove garlic
– minced or pressed 1/2 Onion; thinly sliced
1 c Green beans
– (clean and trim ends) 1 1/2 tb EDEN White (Shiro) Miso,
-dissolved in 1/2 c Water or stock
1 ts EDEN OrganiC Barley Malt
-OR- maple syrup 1 1/2 ts EDEN Mirin
2 ts EDEN Kudzu or arrowroot
In a large skillet, heat Hot Pepper Oil and saute garlic for 30 seconds. Add onion and saute until translucent. Add green beans and saute for 3-5 minutes. Mix dissolved Miso, Barley Malt, Mirin and Kudzu or arrowroot together. Add to hot vegetable mixture and simmer, stirring constantly for about one minute or until thick. Serve as a side dish or as a topping for noodles. Prep Time: 10 minutes Cooking Time: 5-10 minutes Yield: 2 servings Copyright 1994 Eden Foods, Inc.
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Permalink: Green Beans In Spicy Miso Sauce
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Pulished on September 9, 2008 • Written by RecipeFeed.com
——————————–PORK MIXTURE——————————– 1/2 lb Ground pork
3 tb Dark soy
1 tb Sesame oil
4 Scallions; chopped
—————————CAN BE PLACED TOGETHER————————— 1 tb Sugar
1 1/2 ts Salt
—————————CAN BE PLACED TOGETHER————————— 5 Garlic cloves; diced
1 sl Ginger; diced
—————————–OTHER INGREDIENTS—————————– 2 md Eggplant, approx 1/2 lb each
- peeled; cut in 1″ cubes Chilli paste, 1-2 tb 4 Scallions; chopped
2/3 c Water
5 tb Oil; for stir frying
Comment: An excellent Szechwan dish with just the right spice! Preparation: - Heat Wok - Add oil and let heat - Add garlic & ginger; stir fry [30] Sec. - Add chilli paste; stir fry [30] Sec. - Add “pork mixture”; stir fry [2] Min.; break up clumps of meat Insure all meat is exposed to oil - Add eggplant; stir fry [4] Min.; gently scoop pieces of eggplant off sides of Wok and into middle - Sprinkle salt & sugar over ingredients; stir fry [2] Min. - Pour in water and add scallions - When water boils; Cover and cook over High flame [10] Min. until eggplant has become soft and absorbed meat flavor - Serve!
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Permalink: Eggplant w/ Chopped Pork
Tags: Hot and Spicy Cooking Food Hot and Spicy Recipe Hot and Spicy Recipes Hot and Spicy Recipies
Pulished on • Written by RecipeFeed.com
4 Oriental eggplants *
Oil 1 tb Chile oil
1 tb Mashed garlic
1 c Ground pork **
Soy sauce 3/4 c Chicken broth
2 tb Bottled hoisin sauce
1 tb Chinese vinegar
2 t Cornstarch
1 t Water
1 tb Minced green onion ***
*Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground beef and 1/2 ground pork may be used instead of pork if desired. ***Use green part of green onion only. Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in 1/2-inch-thick diagonal slices. Steam eggplants until tender or cook in 1
inch hot oil in large skillet or wok until golden brown. Drain well on paper towels. Drain all oil from skillet and add chile oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until pork is browned. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce. Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten. Add green onion and stir-fry 5 seconds. Serve at once.
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Permalink: Eggplant with Spicy Meat
Tags: Hot and Spicy Cooking Food Hot and Spicy Recipe Hot and Spicy Recipes Hot and Spicy Recipies
Pulished on • Written by RecipeFeed.com
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3/4 cup jarred mayonnaise
4 anchovy fillets — (up to 5)
2 tablespoons lemon juice
1 tablespoon finely chopped parsley
1/2 teaspoon cayenne
1 pound fresh — clean squid
4 cups light olive oil or vegetable oil
1 cup all purpose flour
1 cup graham cracker crumbs
1 teaspoon kosher salt
In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley an d cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, co vered tightly, for up to 2 days, until ready to serve.
Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter , heat the oil to 360 degrees.
In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. The cooked squid can be ke pt warm in a low oven while you continue. Check your oil temperature and repeat with remaining c alamari. Serve hot with chilled anchovy mayonnaise.
(Adapted from a recipe in the Union Square Cafe Cookbook, by Michael Romano & D anny Meyer)
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Permalink: Fried Calamari with Spicy Anchovy Mayonnaise
Tags: Hot and Spicy Cooking Food Hot and Spicy Recipe Hot and Spicy Recipes Hot and Spicy Recipies
Pulished on September 8, 2008 • Written by RecipeFeed.com
2 c Brown rice (uncooked),
Or 4 C cooked 2 15-oz cans of any type of
Beans 1/2 c Salsa
1 Clove garlic, minced (or 1
ts Minced garlic-in-a-jar) 1/2 lg Red onion, chopped
2 ts Cumin
2 c Tomato (ie spagetti) sauce
10 ds Tabasco sauce
If using uncooked rice, start it cooking. Rinse canned beans thoroughly in a colander. In a large nonstick frying pan add salsa, garlic, onions, and cumin. Saute until onions are limp. Add tomato sauce and tabasco sauce, and simmer. If using cooked rice, reheat it now. Five minutes before the rice is ready, stir the beans in gently and simmer until well heated. Serve beans over rice. From “Think Light” meal program, which states: Serves 4 (1-cup) servings. Per serving - 424 calories. 2.7 gms fat (5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber. From: lynda@decide.com (Lynda Korsan). Fatfree Digest [Volume 10 Issue 14] Aug. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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Permalink: Easy Spicy Beans & Rice
Tags: Hot and Spicy Cooking Food Hot and Spicy Recipe Hot and Spicy Recipes Hot and Spicy Recipies
Pulished on • Written by RecipeFeed.com
2 c Brown rice (uncooked),
Or 4 C cooked 2 15-oz cans of any type of
Beans 1/2 c Salsa
1 Clove garlic, minced (or 1
ts Minced garlic-in-a-jar) 1/2 lg Red onion, chopped
2 ts Cumin
2 c Tomato (ie spagetti) sauce
10 ds Tabasco sauce
If using uncooked rice, start it cooking. Rinse canned beans thoroughly in a colander. In a large nonstick frying pan add salsa, garlic, onions, and cumin. Saute until onions are limp. Add tomato sauce and tabasco sauce, and simmer. If using cooked rice, reheat it now. Five minutes before the rice is ready, stir the beans in gently and simmer until well heated. Serve beans over rice. From “Think Light” meal program, which states: Serves 4 (1-cup) servings. Per serving - 424 calories. 2.7 gms fat (5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber. From: lynda@decide.com (Lynda Korsan). Fatfree Digest [Volume 10 Issue 14] Aug. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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Permalink: Easy Spicy Beans and Rice
Tags: Hot and Spicy Cooking Food Hot and Spicy Recipe Hot and Spicy Recipes Hot and Spicy Recipies
Pulished on • Written by RecipeFeed.com
1 1/2 lb Ground beef
1/2 lb Ground pork
1 md Green bell pepper
1 md Onion
1 sm Can jalapeno peppers
1 sm Pack Monterey Jack cheese
1 sm Can spicy tomato sauce
1 pk Meat loaf mix
In a large bowl,combine ground beef and pork.Cut up the pepper and onion in small chunks.Add to the meat mixture.Mix the meat loaf mix as directed on package.Add to mixture and mix well.Place 1/2 of the mixture into a 9 x 12″ roasting pan.Open can of jalapeno peppers and clean out seeds.Place 3 good size peppers on top of the mix in the pan.Cover with thin slices of Monterey Jack cheese.Cover with remaining meat loaf mix.Place in oven @ 350 degrees for 1 1/2 hours.Fifteen (15) minutes before done,pour tomato sauce over top.Serve with mashed potatoes,gravy and a green salad and hot homemade bread.
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Permalink: Easy Spicy Meat Loaf
Tags: Hot and Spicy Cooking Food Hot and Spicy Recipe Hot and Spicy Recipes Hot and Spicy Recipies
Pulished on September 7, 2008 • Written by RecipeFeed.com
2 1/2 lb Coarse ground beef chuck
1/4 c Green &/or red Bell pepper
-(leaner the better) 6 Cloves garlic minced
1 lb Coarsely chopped &
-boned beef 1/4 c Masa harina (fine yellow
-cornmeal} 3 c Stewed chopped tomatos
1 1/2 c Tomato paste
4 tb Chili powder
6 Whole Jalapeno peppers
1 1/2 ts Cayenne flakes
1 1/2 ts Salt
4 tb Ground cumin (freshly ground
1 tb Blackstrap molasses
3 md Onions coarsely chopped
12 oz Beer (not lite)
1 ts Angostura Bitters
2 oz Tequila
4 oz Sour mash whiskey
3 Bay leaves
Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer and cook for 1.5 -2 hours stiurring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side sof the Jalapeno peppers and by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled eggs as well. Serves 6-8 persons.
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Permalink: Deadmans Chili
Tags: Hot and Spicy Cooking Food Hot and Spicy Recipe Hot and Spicy Recipes Hot and Spicy Recipies
Pulished on • Written by RecipeFeed.com
3 lb Cherry tomatoes
Boiling water 2 ts Slaked lime *
2 qt Water
5 c Sugar
2 c Water
1 Cinnamon stick
10 Whole cloves
8 Allspice seeds
1 Lemon’s rind; grated
1 c Blanched almonds
Note: Slaked lime (calcium hydroxide) is available from the pharmacy. Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover. Drain and slip off the skins, and place in a large bowl. Meanwhile combine the lime with 2 quarts water and shake thoroughly, allowing residue to settle to bottom of jar. Pour the lime water over tomatoes and soak 10 minutes. Lift tomatoes out of water with slotted spoon and save the lime water. Using tip of sharp knife incise bottom of each tomato with a small cross. Slightly squeeze and simultaneously shake each tomato to discard seeds and put back into the lime water to soak another 30 minutes until firm. Drain, thoroughly inverted, on linen towels. To make the syrup, combine the sugar and 2 cups water in jelly pan, stir and bring to boil. Skim, add the spices and boil for 10 minutes. Remove from heat. Cool tomatoes overnight in syrup and continue cooking to soft ball stage. Remove from heat, add tomatoes. Cool. Slip an almond inside each tomato. Store cherry tomatoes in sealed containers. From “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
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Permalink: Domatoules Glyko (Spicy Cherry Tomato Preserves)
Tags: Hot and Spicy Cooking Food Hot and Spicy Recipe Hot and Spicy Recipes Hot and Spicy Recipies
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