Recipezaar: Spicy recipesThe newest Recipezaar recipesin:SpicyKickin' Bacon Cheddar Turkey Burgers- June 12, 2008 Finally, a moist delicious turkey burger! I cooked the vegetables before mixing them in, but they can just as easily be added raw. Also, don't worry if a lot of the cheese runs out (it is mostly used to add fat to the turkey to avoid the dry turkey burger many of us are used to.) -- posted by sbera007http://www.recipezaar.com/308961 Cracker Snacks (Simple) No Cooking Involved.- June 12, 2008 Saltine crackers with a little zip. Got the recipe from a co-worker. Not greasy or soggy and taste great with soup or just by themselves. Have a bite to them though which you could adjust with amount of red pepper used. The last time we made them we added parmesan cheese. -- posted by Chef DrBhttp://www.recipezaar.com/308895 Spicy 3 Pepper Potatoes- June 11, 2008 Low and slow. These potatoes are so yummy, adjust the ingredients to your preference. But either way you want to cook them Low and slow that is the way to go...when they are just about cooked through you can turn up the heat to get a little added crisp. -- posted by Sweet&spicyhttp://www.recipezaar.com/308712 Egyptian Rice With Spicy Tomato Sauce- June 10, 2008 This Egyptian recipe combines cooked rice with a spicy tomato sauce. -- posted by Nassehhttp://www.recipezaar.com/308520 Chile-Lime Crab Salad With Tomato & Avocado- June 10, 2008 Food & Wine 2008 Magazine, June 2008 edition. A fast & healthy classic combination. Sue Zemmanick, one of the best new chefs for 2008, mixes fresh crab, avocado and tomato with a vibrant, spicy dressing spiked with jalapeno peppers. -- posted by DiScharfhttp://www.recipezaar.com/308467 Fantastic Korean-Style Marinade for Beef Pork or Chicken- June 6, 2008 There should be enough marinade for about 2-12 pounds of beef or chicken you may double the marinade ingredients but keep the fresh garlic and green onion at the same amount --- the meat needs to come down to almost room temperature before grilling so plan well ahead, also there is a marinating time of 8-24 hours, you may omit the cayenne completely if desired or adjust to suit heat level. -- posted by KITTENCALhttp://www.recipezaar.com/307969 Red Curry Prawns- June 6, 2008 Classic Spicy red curried shrimpprawns. YUM! I am posting this for safekeeping, as I'm donating the cookbook, Golden India, Indian Recipes...it's taking up space in the pantry, and this is the ONE RECIPE that I have this cookbook for. It's stopped me from going out so much, because this is one of the main items that I used to order. Now I can make it at home. If you've never made any Indian cuisine, this is definitely one to try, it comes together quickly and is verrry tasty, albeit rather.http://www.recipezaar.com/307873 Carne De Cerdo Y Chile Verde- June 6, 2008 This is a Mexican dish of lean pork and green chili's. I learned it from my husband, who is from Mexico, and It's now one of my favorites. -- posted by Chef 750606http://www.recipezaar.com/307817 Spicy Pork Stew- June 6, 2008 I compiled many ideas from the recipes for this. My dh and neices and nephew loved it. -- posted by momEgodesshttp://www.recipezaar.com/307787 BBQ Stuffed Jalapenos- June 5, 2008 Great for the heat of the moment as a appetizer when grilling for a small or large group. These peppers are flavorful with the smokey and spicy taste of the southwest. When grilling with peppers be sure to remember that the longer they are on the grill the milder they become. Leaving your peppers out of the fridge for a couple of days until beginning to turn red increases the heat. Also don't forget that when preparing your peppers that the more seeds you leave the more heat you will have...http://www.recipezaar.com/307713 |