RECIPE FOR COOKING - CHERI'S SPICE BARBEQUE SAUCE Recipe for Cheri's spicy Barbeque Sauce, as featured in Fabulous Foods online cooking magazine. http://www.fabulousfoods.com/recipes/sauces/tomato/spicybbqsauce.html
Extractions: Visit our sister site FabulousTravel.com Thursday September 22, 2005 Email This Page To A Friend! Move Around The Site Home Cooking School Shopping Newsletters Tips, Tips, Tips Food Fun Virtual Greeting Cards Book Store Message Boards Features Camper's Cookbook Diabetic Dining Recipes Appetizers Beverages Breads Breakfasts Desserts Main Courses Salads Sauces Side Dishes Soups Vegetarian Spicy Barbeque Sauce Note from Cheri: I came up with the recipe for this spicy thick and chunky barbeque sauce for inclusion in Bob Carter's wonderful book "Food Festivals of Texas Travelers Guide and Cookbook." While it works great for the traditional grilled foods like chicken, ribs or steak, I've also used it with great success on fish, especially salmon, and grilled vegetables of all kinds 1 T garlic minced or pressed
Sweet Potatoes Recipe Index Selection of recipes for yams such as candied sweet potatoes, glazed wedges, oven fried, spicy, latkes, and sweet potatoes with apricot glaze. http://www.hugs.org/swtatersdex.shtml
RecipeSource: Ethiopian Recipes About forty recipes from Abish to Yetakelt W'et (spicy Mixed Vegetable Stew). http://www.recipesource.com/ethnic/africa/ethiopian/
Hot And Spicy RecipeGal s Recipe Food Lover s Directory hot and spicy. http://www.recipegal.com/links/hotandspicy.html
Extractions: 70 Pages Found, 1 Links Found, 430 Score, http://www.chipotle.com Coyote Moon: Hot Sauce, Salsa and Spicy Gourmet Foods and Gifts... Coyote MoonP.O. Box 1706211632 Frankstown RoadPittsburgh, PA 15235412-370-4023Fax:412-371-6784coyote@coyote-moon.com WHAT'S NEW? 11 01 01 New Chile Challenge. November's prizes are 16 oz. jar...
Extractions: Thaw fish. To thaw quickly, partially defrost in microwave, then separate pieces under cold running water. Check each piece and remove any small bones. In saucepan, cook onions in margarine until tender but not brown. Add crab meat, Stove Top brand stuffing, parsley and salt and pepper. Stir to mix and remove from heat. Spoon stuffing mixture over fillets and wrap ends under, creating a "roll". Place seam side down in a rectangular baking dish. In a medium saucepan, melt margarine and stir in flour and salt. Add milk and wine and cook over medium to medium-high heat, stirring often, until thick. Pour sauce over fillets and bake uncovered at 400 degrees F, oven for 20-30 minutes or unit fish flakes easily with a fork. Sprinkle with shredded cheese and paprika if desired. Bake a few minutes longer until cheese is melted.
Extractions: Cut the florets off the broccoli and peel and slice the stems 1/2" thick. Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6-7 minutes or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the broccoli and toss to coat. Serve with roast lamb or chicken.
Extractions: Red Tomato and Red Chile Soup Red Tomato and Red Chile Soup 7 Tbl. unsalted butter 2 medium-size russet potatoes, peeled and diced 1/4 inch 2 medium onions, coarsely chopped 1 red bell pepper, stemmed, seeded and coarsely chopped 1/2 tsp. chile pequin (available in Latin markets) 1 dozen medium-size ripe tomatoes, coarsely chopped 1 cup Chicken Stock 2 cups half-and-half 1 tsp. salt 1 tsp. white pepper 6 small sprigs fresh dill, for garnish Melt 4 Tbl. of the butter in a medium saucepan over moderate-to-high heat. Add the potatoes and sauté them for about 5 minutes; then add the onions, bell pepper and chile pequin and sauté about 2 minutes more. Add the tomatoes and the chicken stock. Bring the liquid to a boil, then reduce the heat and simmer, uncovered, until the vegetables are tender, about 25 minutes. Transfer the contents of the pan to a processor and purée them. Return the purée to the saucepan and add the half-and-half, salt, pepper, and the remaining butter. Stir the soup over moderate heat, just until the butter melts and the soup is hot. Sieve the soup and serve it in heated bowls, garnished with sprigs of fresh dill.
Jamaican Pork Stew A spicy pork stew to serve with or without rice. http://www.clock.org/~jss/recipes/entree/pork.stew.html
Extractions: Heat oil in pan. Dust pork with flour and brown in oil, a few pieces at a time. Remove with slotted spoon and set aside. Saute onion and garlic 5-6 minutes. Add rum and cook over high heat one minute, scraping up any browned bits. Return pork to skillet. Add tomatoes, red pepper flakes, pepper, allspice, and beef broth. Mix well. Bring to a boil and add potatoes. Reduce heat and simmer, covered, 40-60 minutes. Remove cover and simmer 10 minutes more to thicken sauce, if necessary. Stir in molasses and season with salt to taste. Serve plain or over rice. Makes 4 servings. We tried it without salt and without rice. Worked fine.
Nepal Home Page A spicy Nepali lamb dish that contains cubed lamb, chopped tomatoes, chopped onion, and seasonings. Suggests serving with rice or roti. http://www.nepalhomepage.com/society/recipes/l-tomatotarkari.html
Extractions: General Info Travel News and Views ... Web Directories Tomato Lamb Tarkari Ingredients Instructions In large bowl, combine lamb pieces, pepper, turmeric, and salt; toss well. In a non-stick sauce pan, heat oil. To the hot oil, add fenugreek seeds and fry until they turn dark. Add cumin seeds, musturd seeds, dried red chilies and bay leaves; fry for 15 sec. Add chopped onions, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, coriander, minced chili. Mix it well for a minute or so on low heat. Increase the heat to medium, and transfer the lamb pieces into the spice mixture; stir well to brown. Add tomatoes, lamb stock to the browned lamb. Lower the heat to low and let simmer until lamb pieces are tender, and the sauce has thickened up to a desired consistency, about 45-60 min. When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti.
Whole Foods Market : Recipes : Lasagna Arrabbiata The Italian word arrabbiata indicates a dish with tomato sauce including a hefty measure of red pepper flakes. For spicy food lovers. http://www.wholefoods.com/recipes/wh_arrabbiata.html
Extractions: Recipes Overview Cooking Tips Bakery Beverages ... What's Cooking Archives x Home Recipes Pasta : Lasagna Printer Friendly Version The Italian word "arrabbiata" indicates a dish with tomato or bell pepper sauce, and by tradition the sauce often includes a hefty measure of red pepper flakes. In a large pot of boiling water, cook lasagna noodles according to package directions. Drain in a colander and rinse and cool under gently running cold water. In medium nonstick saucepan, heat oil over high heat. Add red and green bell peppers, carrots and garlic, and saute, stirring frequently, until vegetables are tender, 5 to 6 minutes. Stir in tomato sauce, 1/4 tsp of black pepper, red pepper flakes and 1/8 tsp of salt. Bring to a boil, reduce heat to medium-low, cover and simmer for 5 minutes to blend flavors. Remove from heat.
Extractions: var zLb=2; zJs=10 zJs=11 zJs=12 zJs=13 zc(5,'jsc',zJs,9999999,'') About Southern U.S. Cuisine Fruit and Vegetables Fruit Recipes ... Pineapple Recipes Hot and Spicy Pineapple Fritters - Pineapple Fritter Recipe Find Recipes Advanced Browse Main Southern U.S. Cuisine ... Help w(' ');zau(256,140,140,'el','http://z.about.com/0/ip/417/C.htm','');w(xb+xb+' ');zau(256,140,140,'von','http://z.about.com/0/ip/496/7.htm','');w(xb+xb); Sign Up Now for the Southern U.S. Cuisine newsletter! Recent Discussions DD needs a soup recipe who cares! Cajan or Creole mustard Most Popular Crockpot Recipes - More than 1400 Crockpot Recipes for the C... Crockpot Recipes for Chicken A - C Halloween Recipes - Recipes for Spooky Halloween Treats Top Chicken Casseroles ... Favorite Ground Beef What's Hot Spinach with Garlic Ground Beef Total and Saturated Fat Content and Calories - N... Pot Roast Recipes Carrot Souffle ... Chicken With Cajun Cream Sauce Related Topics Desserts / Baking Home Cooking Busy Cooks Mexican Cuisine From Diana Rattray
Wecipes spicy oriental recipes with a Sri Lankan flavour. http://free.corefusion.net/Free/Wecipes/home.nsf
Extractions: Home Chivo picante (Spicy goat meat) Chivo Picante or Chivo Liniero is a recipe original from the Northwest of the Dominican Republic, an area that, due to its semi-desertic characteristics, has a large population of goats. These goats are said to feed from wild oregano which gives them their distinct flavor. Time: 75 Mins Difficulty: Medium Serve: 4 people Before starting to cook: Wash the meat with cold water and scrub with the lemon. Cut the meat in small pieces. Ingredients: 4 lbs of goat meat 2 lemons cut into halves 3 green bell peppers 2 teaspoons of mashed garlic 1/2 teaspoons of powdered oregano 1 small red onion cut into four quarters 4 plum tomatoes cut into 4 quarters 2 tablespoons of tomato sauce 1 tablespoon of oil 1/2 teaspoon of mashed garlic 2 small jalapeño peppers finely chopped Salt Preparation: In a bowl mix in the meat, add oregano, onion, garlic, peppers, and spices. In a pot heat the oil. Add the sugar, let the sugar turn brown, then add the meat (reserve the vegetables). Stir (being careful with splatters) until all the meat has a light brown color. Add 1 cup of water. Cover and simmer. Adjust water until the meat is very tender (about 35 mins). Add the remaining ingredients, when the remaining ingredients are tender reduce liquid to obtain a thin sauce. Adjust salt to taste. Serve with tostones Dominican cooking Cooking school Recipes ... Others Subscribe Unsubscribe 2002 - 2004 Dominican Republic.
Vegan / Vegetarian Rotel-n-Rice Corn Soup Rotel Tomatoes are a brand of fiery canned tomatoes that adds a very spicy flair to a dish. http://vegweb.com/recipes/soup/rotel-rice-soup.shtml
Extractions: Advertise on VegWeb Login Register Recipe Directory Articles Recipe Categories Appetizers Beverages Breads Breakfast Recipes Burritos, etc. Casseroles Desserts Dinner Pies Events/Holidays Food for Kids Fruit Meat Substitutes New Recipes Pasta Pizza Raw Food Regional Recipes Salads Sandwiches Snacks Soups, Chili, etc. Special Requests Stirfry Tofu Various Veggies Submit Recipe Subscribe to our Weekly Recipes Vegetarian Restaurant Guide for the UK ... Print Add to: Recipe Box Grocery List Meal Planner From tls@Rational.COM (Tracey Sconyers) Ingredients (use vegan versions): 1 can (10 oz) diced Rotel tomatoes, with liquid 1 1/2 cup cooked rice (give or take some; I like lots of rice) 1/2 pkg frozen corn (perhaps 1 cup or so of corn) 3-4 cups vegetable stock, or water (more if you like it thin; less if you like it full of veggies) 2-3 corn tortillas, cut into 2 inch strips (in place of rice) (optional) 1/2 red pepper, seeded and cut in strips (optional)
Seeing Red Margaritas spicy drinks made in the blender with frozen strawberries, tequila, lime juice, superfine sugar, and Tabasco's Pepper Sauce. http://www.tabasco.com/html/recipes/seeing_red_margaritas.html
Eritrea - Cuisine of the cuisine with ten recipes such as Tsebhi derho (spicy chicken) and Injera (flat bread). http://home.planet.nl/~hans.mebrat/eritrea-cuisine.htm
Extractions: Eritrean Cuisine Parts of Eritrea are very fertile and produce good crops of cereals, peanuts vegetables and fruit. The selection of vegetables and fruits available on the markets is seasonal. Eritrean farmers raise goats, cattle, sheep, pigs and chickens for the local and Asmara markets. The animals are slaughtered at the meat slaughtering plant. They have been inoculated and have undergone careful inspection. Fish consumption is rather low in Eritrea, as Eritreans are traditionally meat-eaters. The Red Sea is home to more than 1,000 species of fish, including tuna, red snapper, kingfish, sardines and other prime food fish. There are also large stocks of high-value species, such as lobster, crab, oyster, and shrimp. Most meals are eaten at a low table, shared from a large plate with fellow diners, with the hands. Before eating, one of the women of the household will bring a basin of water where to wash the hands. People eat (in Tigrinya: bla ) together, sharing the food
Extractions: Creamy Tomato Soup Creamy Tomato Soup Seasoning Mix: 1 tb sugar 2 tsp paprika (I use Spanish Smoked Hot, thespicehouse.com) 1 tsp dried sweet basil (or a little more, or fresh added at end) 3/4 tsp white pepper (or less if using ground chiles) 3/4 tsp garlic powder (for this and onion powder, buy the best) 1 (you decide) measure of a mild to medium ground Chile (Guajillo, Chimayo) 1 (you decide) measure of medium to hot ground Chile (Jalapeno, Habanero) 1/2 tsp onion powder 1/2 tsp fresh black pepper 1/2 tsp ground nutmeg 1/2 tsp ground cumin Sea Salt Rest of the Ingredients: 1 cup heavy cream (low fatters like me, use skim deluxe) 4 tbs unsalted butter (I use 4 tbs. olive oil) 1 1/2 cups or more chopped onion 1/2 cup chopped celery (note: combine fine and coarse chop) 11 cups peeled, chopped very ripe tomatoes (about 16) (canned diced work well, but lack the fresh kick, 4 lg. cans) (substitute roasted chiles for tomatoes or split ingredients)
The Friki Tiki Kookbook Collection of recipes, includes spicy indicator and commentary. http://www.LBY3.com/menu/
Extractions: Joelfredo - This is my brother's so-simple-it's-annoying fetuccini alfredo recipe. Learn it, love it, live it. s the saying goes, I may not know a lot about art, but I know what I like. The same goes with me and cooking. I'm slowly but steadily building up an arsenal of foods I like, some of which I inherited from my mother, others of which I've acquired from other sources, and some I've either developed or totally customized. Some visitors have pointed out that they are definitely not into spicy food (what is this world coming to?), so I've taken the liberty of noting which recipes as listed might endanger the tastebuds of the spice-impaired. (Look for the dancing chili pepper you crazy spice-addled lemurs.) Of course, even it-really-ought-to-be-legendary Chili Beauchamp can be lowered in heat by those willing to tinker with the recipes. (And let me know the results, OK?)
