Recipezaar: Spicy recipesThe newest Recipezaar recipesin:SpicyChili Mango Salad- May 31, 2008 Shirataki is a traditional japanese noodle made from a root. It has a fishy smell, but it's perfectly fine after boiled. Zero calories and zero carbs! I tried out a Shirataki Summer Slaw, but found it was pretty lackluster to me. I much adapted it to this. I thought it was pretty awesome. Enjoy! -- posted by Rowennahttp://www.recipezaar.com/306719 Thai Chicken Noodle Curry- May 31, 2008 'Hot and spicy', served over 'cool and crispy'. From Chef at Home on BBC Food. Ring the changes with pork or shrimp in place of the chicken. -- posted by Shazziehttp://www.recipezaar.com/306695 Elena's Garbanzo Ceviche- May 31, 2008 This recipe from Panama has a different take on ceviche. This is great for those who don't like ceviche with fish or seafood. -- posted by Sue Lhttp://www.recipezaar.com/306654 Blood Fruit Salad- May 30, 2008 I've been South Beach-ing for a long time, and in the quest to find something to eat, discovered this. A few tablespoons of ricotta cheese add a nice dose of protein if desired. Easy stuff and tastes good! -- posted by Rowennahttp://www.recipezaar.com/306402 Chipotle's Guacamole Recipe- May 30, 2008 I'm told this is the Guacamole from Chipotle's. I'm also told that Haas avocados are the key, but I really have no idea if that's a set in stone fact. I've never had it from them, as there are none near me, but I have had this, and I like it. -- posted by Iowahorsehttp://www.recipezaar.com/306376 New Orleans BBQ Shrimp- May 30, 2008 Not really barbequed and not low fat, but a sinfully pleasant way to savor fresh shrimp that is super easy and downsizes easily. I adapted this recipe from "I Want Dat Cajun Cookbook" by Remy, a gift from my Southern Louisiana uncle in 1997. Remy said that when served in restaurants, you are given a large bib to protect your neck and clothes, then hot wet towels to clean up after. Put a bowl on the table for discarded shells. I couldn't get it to post correctly, but the recipe calls...http://www.recipezaar.com/306362 Smoked Paprika-Rubbed Steaks With Valdeon Butter- May 30, 2008 What a wonderful combination of robust flavors! The tender rib-eye steaks get flavored by the smoky garlic marinade as well as a pungent Spanish blue-cheese butter that melst down the sides!!! It would taste outstanding with any creamy blue but the Valdeon from Picos de Europa adds complexity! Valdeon is a rich, creamy, intensely-flavored cow and goat's milk blue cheese, saltier than Stilton and tamer than Cabrales.Had these fantastic steaks at the Borrero's house over Memorial Day and they...http://www.recipezaar.com/306192 Chipotle Salmon Burgers- May 30, 2008 These are truly awesome! These burgers are rather fragile, so use a grill pan or a nonstick skillet. The patties should be shaped up to 8 hrs in advance & refrigerated, so the flavors can marry and cook just before serving. We used whole-wheat English muffins but ciabatta rolls or sesame hamburger buns will be fine. Cooking Light Magazine, June 2008 edition. Not accounted for in instructions. -- posted by DiScharfhttp://www.recipezaar.com/306164 Cowboy Caviar- May 30, 2008 Fresh peppers and black eyed peas make this "cowboy" salsa addictive. -- posted by pittgalhttp://www.recipezaar.com/306125 Bhutanese Cheese Curry (Ema Daji)- May 29, 2008 This dish is usually made very hot in Bhutan, however when I make it it's with jalapenos and fewer chilies. Adjust to your own taste. The cheese used in Bhutan is Churpi, which is a cross between farmer's cheese and feta. Since it is not widely available, feta is substituted in this recipe. This unusual soup-like curry is rich and warming on a cool day. Recipe adapted from the book, "Mangoes and Curry Leaves " by the team of Alford and Duguid. -- posted by lynnski LAhttp://www.recipezaar.com/305916 |