Molasses Cookies Mild Caitlin Ross Cloves, ginger, cinnamon The Silver Palate Cookbook Dessert These soft, chewy, spicy cookies are one of the store's most popular. Don't expect them to be crip; they are not gingersnaps. They stay moist, in an airtight tin, for at least a week. 3/4 cup butter 1 cup granulated sugar 1/4 cup molasses 1 egg 1 3/4 cups unbleached all-purpose flour 1/2 tsp ground cloves 1/2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp baking soda 1. Preheat oven to 350F 2. Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well. 3. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet. 4. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during the baking. 5. Bake until cookies start to darken, 8 to 10 minutes. Bemove from oven while still soft. Let cool on foil. Makes 24 very large flat cookies. Chicken Livers in Chili Sauce Hot 311942 Dried red chili Malaysia recipe Main course This is a traditional Malaysia recipe. I found it from an international cooking book. It should taste spicy and a little bit sour. You can also use canned coconut milk to substitute coconut and milk. 2 cups grated fresh or packaged unsweetened coconut 1/2 cup milk 1 onion, chopped 2 garlic cloves, finely chopped 8 dried red chilies 4 macadamia nuts or cashews 1 teaspoon shrimp paste 3 teaspoons vegetable oil 1 lb.chicken livers 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon grated lemon peel 6 tablespoons water In a medium saucepan, combine coconut and milk; bring to a boil. Let stand 30 minutes; strain through muslin, squeezing out all milk from coconut. Set milk aside; discard coconut. In a blender, puree onion, garlic, chilies, nuts and shrimp paste. Heat oil in a large saucepan. Add puree; cook 1 to 2 minutes, stirring constantly. Add livers; cook 2 minutes over high heat, stirring constantly. Add salt, sugar and lemon peel. Stir in water; simmer 3 to 4 minutes. Add reserved coconut milk; cook over low until liquid is slightly reduced. Serve with cooked rice. Make 4 servings. Lemon Rice Pilau Medium 312240 Chili Pepper Cilantro Cumin Seeds Loblaws Collectable Recipes Main dish This is probably the most popular East Indian dish. In the north of India, this dish figures in the daily menu. An excellent source of vitamin C (65% RDI) and a good source of iron(22% RDI) and magnesium(18% RDI). It should taste spicy and a bit salty. Make sure not to over cook the ingredients. 2 cups(500ml) of Basmati rice (uncooked) 3 tbsp(45 ml) vegetable oil 1 onion, chopped 1/2 tbsp (2 ml) ground turmeric 2 green chillies, stemmed, thinly sliced 1 tbsp (5 ml) cumin seeds 1/4 cup (60 ml) roasted cashews, chopped seasoning: 1/2 tbsp (2ml) salt juice of 1 lemon 1/4 cup (60 ml) chopped fresh cilantro Cook rice according to package directions.Set aside. While rice is cooking, heat oil in a deep, heavy saucepan. Add onion and saute for a few minutes until softened and just beginning to turn golden. Add turmeric, cumin seeds, green chillies and cashews and stir, continuing to cook until cashews turn golden. Reduce heat to very low. Add cooked rice, lemon juice and salt and stir to combine well. Remove from heat, stir in cilantro and serve warm or at room temperature. African Vegetable Stew (Serves 4): Hot 219574 hot Peppers black peppers tabasco sauce I got this recipe from my mom who got it from a friend. stew (rice) This is a very popular stew all over Africa, many countries in Africa have this recipe in their books or at the top of their head. 1 very large onion,chopped 1 bunch Swiss chard 1 can garbanzo beans 500 g (known also as chick peas, ceci, etc.) 1/2 cup raisins 75 g 1/2 cup uncooked rice 100 g several fresh tomatoes (or 1 large can 800 g of canned tomatoes) 1 clove garlic (or more to taste) 2 yams 4 small hot hot peppers salt and pepper to taste tabasco sauce to taste Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt, and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done\(emabout 25 minutes. Add Tabasco sauce to taste. I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you. Difficulty: easy. Time: 15 minutes preparation, 30 minutes cooking. Precision: no need to measure. Hot Shrimp Spaghetti Hot 266001 Fresh Garlic Salt Pepper Basil Daddy Pasta Meal This is a quick good tasty pasta meal that my father and little sister made up one night. Zesty enough for the Hot food lover but tame enough for my mom who doesn't eat anything hot. You can always add more of the Durkees hot sauce later. Make sure you bring along some gum for later though because garlic is one of the main ingredients. 1/3 cup oil 1/4 cup Durkees hot sauce 2-4 cloves of garlic pinches of salt lots of freshly ground pepper 1/4 tsp basil 2 tbsp Realemon juice 1 frozen ring'o'shrimp spaghetti for five( or I like it better with angel hair pasta) Thaw the ring of shrimp by putting it in luke warm water still in its plastic encasing just enough so you can separate and de-shell them. Add shrimp,oil, Durkees, garlic, salt, ground pepper, basil, lemon juice. Mix and let shrimp marinade. Boil water and cook spaghetti. Once the spaghetti is cooked, drain and add sauce to pot. Set the pot back on the element only until shrimp is no longer cold. Do NOT over cook shrimp. Serve and hopefully enjoy. Black Bean and Couscous Salad Bland 302192 Cookbook Salad This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days. 1 cup uncooked couscous 1 1/4 cups chicken broth 3 tablespoons extra virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon red wine vinegar 1/2 teaspoon ground cumin 8 green onions, chopped 1 red bell pepper, seeded and chopped 1/4 cup chopped fresh cilantro 1 cup frozen corn kernels, thawed 2 (15 ounce) cans black beans, drained salt and pepper to taste Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Speculoos Mild 312240 cinnamon http://www.epicurious.com Dessert Speculoos are Belgian spiced cookies baked for Christmas tree decorations and holiday snacking. The smell of warm candles, fresh pine, and these cinnamon, ginger, and clove cookies creates a Belgian child's first holiday memories. Special meals are also an occasion for aardappel kroketjes, fried potato croquettes that are simple, delicious, and highly addictive. 2 cups all purpose flour 1 tablespoon ground cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups (packed) dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 2 ounces good-quality white chocolate (such as Lindt or Baker's), melted Red colored sugar Combine first 6 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light. Add egg and beat until fluffy. Gradually add dry ingredients and beat just until combined. Divide dough in half. Flatten each half into rectangle. Wrap with plastic; chill 1 hour. Preheat oven to 350°F. Lightly butter 2 large baking sheets. Roll out 1 dough piece on lightly floured work surface to 13 x 9-inch rectangle. Trim edges to form 12x8-inch rectangle. Cut into 24 4x1-inch rectangles. Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough). Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake until edges begin to darken, about 8 minutes. Transfer cookies to rack and cool. Repeat with remaining dough piece. Working with 1 cookie at a time, brush imprints with melted white chocolate. Sprinkle colored sugar generously over chocolate. Let stand until chocolate sets, about 2 hours. Shake off excess colored sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.) Makes 4 dozen. Spicy Sausage Sandwiches Mild 312240 Chutney http://www.therightside.demon.co.uk/cooking/hween015.htm Side dish A scrumptious spicy sausage filling for a fresh crusty baquette. 4 oz. (125g) cooked sausage or frankfurter 1 small onion, skinned 1 tbsp. chutney watercress 1 tsp. Worcestershire sauce 1 crusty baguette Slice the cooked sausage into fairly thin slices. Chop the onion very finely. Put the sausage and onion into a bowl and mix with the chutney and sauce. Arrange the watercress evenly in the baguette and top with the sausage mixture. Quick Herby Courgettes Hot 312240 Chutney Mixed herbs Chillies http://www.hookerycookery.com Side dish Delicious and decorative herb and spice stuffed courgettes 1 small onion, finely chopped 1 oz. (25g) fresh brown breadcrumbs 1 large egg 1 tablespoon of chutney half a teaspoon of hot chilli sauce 1 tomato, chopped 2 large courgettes half a teaspoon of dried mixed herbs fresh parsley to garnish tomato wedges, to garnish Halve the courgettes lengthways and scoop out the flesh with a teaspoon. Chop the flesh finely and set the shells aside. Place the courgette flesh, onion, herbs and tomato in a covered three and a half pint (2 litre) microwave bowl and cook on full power for 3 minutes. Stir in the breadcrumbs, chilli sauce, egg, chutney and salt and pepper. Divide the mixture between the two shells and place on a flat microwave plate. Cover and cook on full power for 6 minutes, re-arranging half way for even cooking. Stand for 2 minutes then garnish with the parsley and tomato wedges. Serves 2. Pork with Shrimp Hot 310930 Dried red chili Hot dipping sauce Vietnam family recipe Meat This is a Vietnam recipe. It should taste spicy and a little bit sour. 2 tablespoons vegetable oil 10 to 12 green onions, white part only, chopped 2 or 3 dried red chilies, crushed 12 oz. lean pork, thinly sliced 5 oz. pork liver, thinly sliced 1(8 oz.) can sliced bamboo shoots, drained 8 oz. peeled cooked shrimp 1 teaspoon salt Pinch of white pepper 2 medium tomatoes, peeled, diced 1 teaspoon cornstarch 2 tablespoons water 1-1/2 teaspoons Hot Dipping Sauce 1 teaspoon shrimp paste 1-1/2 teaspoons chopped cilantro leaves or parsley Hot Dipping Sauce: 1 lemon 4 Dried red chilies, crushed 2 garlic cloves, chopped 1 teaspoon sugar 1 tablespoon red-wine vinegar 1 tablespoon water 1 tablespoon shrimp paste 1 tablespoon oyster sauce Heat oil in a wok or large skillet. Add onions and chilies; saute 3 minutes. Add pork and liver; cook 2 minutes. Stir in bamboo shoots and shrimp. Season with salt and white pepper. Add tomatoes; cook 2 minutes longer. In a small bowl, combine cornstarch and water; stir into pork mixture. Stir in Hot Dipping Sauce and shrimp paste. Stirring constantly, cook until thickened. Spoon into a serving dish. Sprinkle with cilantro or parsley. Makes 4 servings. Yook Gae Jang (Spicy beef soup) Hot 269566 Hot peppers Hot paste Korean Family Recipe Soup This is probably the most popular Korean soup. It should taste very hot. I recommend that this soup with rice is the best combination. 1 spoon soy sauce 1 spoon hot peppers 1 spoon hot paste 1 spoon chopped fine garlic 1/2 spoon chopped fine ginger 100g big green onion sliced or chopped beef (cut as rectangular shaped) 4 cups of meat juice or grave 1 spoon sesame oil 1 spoon chopped fine green onion black peppers salt 1. Boil the water in the big pot and put a gobbet of beef into it and get rid of fat and then chop the gobbet of beef. 2. Put the chopped beef into the other pot that contains meat juice and boil the water again. 3. Prepare Hot peppers oil while the water is boiling. To make Hot peppers oil, mix hot peppers with sesame oil. 4. Put everyting, includes Hot peppers oil, into the boiling water pot that contains meat juice and chopped beef. 5. Use salt and black peppers to make good taste. 6. Enjoy one of the hottest soup in the world!!!. Tom Yum Gung (Hot and Sour Thai Soup) Hot 311420 Chili Pepper Coriander Kaffir Lime chinese family recipe appetizer This is probably the most popular Thai soup. It should taste spicy sour and a bit salty. Make sure not to over cook the ingredients. A good tip for adding the shrimp is to turn the heat of as soon as you add the shrimp and let it cook while the soup cools. 3 cups of chicken stock 3 kaffir lime leaves (shredded) 2 stalks of lemon grass (cut side ways) 6 large shrimp, shelled and deveined 2-inch galanga root, peeled and sliced 5 small green and red chillies 10g. coriander leaves and stems sliced 100g straw mushrooms, halved seasoning: 3 tbsp. fish sauce 4 tbsp lemon juice Bring the stock to a boil, Add the lemongrass, kaffir lime leaves and galanga, then add the shrimp and mushroom. Simmer until the shrimps are cooked. Add the seasonings and chillies. Garnish with sliced coriander. Serve immediately. PAULA'S 'HOTTER-N-HELL' SALSA Hot 237776 Cilantro Jalapeno Peppers Green Chilies Cayenne Salt Pepper Sugar www.recipezaar.com Posted by chef Paula Giles Appetizer This is a very hot salsa. It is good with tortilla chips, with pinto beans or scrambled eggs. 8 to 10 tomatoe 1 large sweet onions 3 green onions 1/4 to 1/2 cup fresh cilantro, finely chopped 5 jalapeno peppers, stems and seeds removed 1 can chopped green chilies 1/4 to 1/2 teaspoon cayenne 1 to 2 tablespoon louisiana hot sauce salt and pepper 1 tablespoon olive oil 1/2 teaspoon sugar seasoning: 2 limes, juice of Chop tomatoe, onion, green onion, cilantro, and jalepeno peppers in food chopper. Put chopped tomatoe and onion mixture into large plastic bowl and add all other ingredients. Cover with lid and place in refrigerator so flavors can combine. Sichuan Hot and Sour Soup Mild 310695 Chili Pepper Book Soup This is probably the most popular Sichuan soup. Its characters are spicy ,sour, salty and appetizing. It is cooked with meat, Tofu, bamboo and water. It is helpful to digest. 30g. Tofu , cut small pieces 15g. Bamboo root and cut small pieces 1 egg , scattered 15g. Ham ( or chicken), cut small pieces 15g. Meat, cut small pieces 750g. Chicken soup 15g. Sea cucumber, cut small pieces seasoning 3g. Green pepper(sliced) 10g. Soy sauce 1g. Chili pepper 5g. Salt 25g. Starch 6g. Vinegar Bring the chicken soup to a boil, add meat, ham( or chicken), salt and soy sauce, then heat soup with big fire. When soup is boiling, add welt starch. After that, change fire to small fire, add scattered egg. Add chili pepper, vinegar, green pepper and a little bit oil into a container. After the soup is boiling again, then put soup in the container. Outrageously Delicious Banana Split #CONTRIBUTER 269497 null null none 2001 Recipe Calendar Dessert This is the classic old-fashioned banana split. It is great for dates and should be shared. 2 bananas 1 large scoop vanilla ice cream 1 large scoop strawberry ice cream 1 large scoop chocolate mint ice cream 2 whopping tablespoons of chocolate ice cream topping 2 whopping tablespoons of strawberry ice cream topping 2 to 3 fresh, halved strawberries Assorted candles chocolate curls toasted almonds and pecans maraschino cherry ice cream wafers whipped cream cut one banana into slices and the other in half lengthwise; remove peel. Arrange sliced banana in banana split serving dish or a large glass bowl. Top with scoops of ice cream and place a banana half on either side of the scoops of ice cream. Drizzle with ice cream toppings. Decorate with fresh strawberries, candies, chocolate curls, toasted nuts, maraschino cherry, ice cream wafers and whipped cream. Serve immediately. Spicy Eggplant Extreamly hot 267869 Hot Pepper Red Pepper oil Chinese Tranditional Recipe Salad This is a Chinese traditional dish. It tastes very spicy and sour.A little bit salty. To make it more delicious,add more ginger,garlic and pepper. 1 pound fresh eggplant 0.5 pound fresh red or green pepper 10g salt 10g sugar 20g vignar 10 ginger 10g garlic 2g pepper oil Cook eggplant in pieces by hot steams,till half cooked,add all the ingredients,spur it evenly. Beancurd and Peas Chowder Mild 310993 1/2 tsp salt 1 tsp light soy sauce pinch of sesame oil pinch of pepper Nutritious Bean Recipes Chowder This is a kind of food which come from South of China. It is quite nutritious and delicious. 1 tender beancurd 5 oz green peas 8 oz shelled shrimps 5 oz chicken breast 2 tbsp diced carrot 2 slices ginger 1. Wash and pat dry beancurd. Cut into cubes. 2. Parboil green peas for a while. Use a mixer to blend peas with 4 cups of water into peas puree. 3. Dice chicken breast. Wash shrimps. Add marinade and stir well. 4. Saute ginger with 1 tbsp oil until fragrant. Put in green peas puree and bring to a boil. Add in shrimps and chicken meat dices. Boil again. Then add beancurd, carrot and spices. Boil again. Stir in sauce. //the name of the dish Jalapeno joney ale //Using one of the following keywords, rate the spicyness of your dish: //Bland, Mild, Medium, Hot, Fierce medium //the student number only of the contributer. Note we do not want to publish data that has students names and //student numbers listed together so only include your student number so the TA's can find you contribution when //they grade you assignment 267896 //List the spices or herbs, one per line the are featured in the dish. //Put one per line since we will want to search using these keywords Jalapenos //where you the recipe e.g some book, mom, self http://recipes.lycos.com/ //e.g Soup, Meat, Pasta, Appetizer (some idea of when the dish would be served Alcoholic Beverages //Short discription introducing, and advertizing the dish. Say something here that will make us //eager to try the dish A full flavoured ale, with a after taste of warmth from potent Jalapenos. //Provide all the ingredients for the recipes, one per line or in a paragraph. 3 gallons of water 3 1/2 lbs Plain light Dried malt extract 2 1/2 lbs Clover honey 1 1/2 oz Cascade Hops (boiling) 1/2 oz Cascade Hops (finishing) 8 Jalapenos Split lengthwise 1 Or 2 pk yeast 3/4 cup Corn sugar 3 grams Water //The text describing how to make the dish 1. Add the malt extract, honey, jalapenos and boiling hops to 3 gallons of water and bring to a boil. 2. As it reaches a boil and the odor of the jalapenos begins to become obvious, filter out the jalapenos. 3. Boil for 60 minutes, add the finishing hops in the final 10 minutes. 4. Sparge into the fermenter, charge with the yeast when cool. 5. Add the corn sugar and bottle after ageing for 2 weeks. 6. Walt curt snyde Mixed Vegetables=20 Medium=20 260056=20 Fenugreek Cumin seeds Tumeric Salt =20 www.desicookbook.com=20 The name says it.=20 This dish is made with as many vegetables as you like. Their quantity = should be adjusted according to your needs and the size of the vegetable = available. The following is a list of the vegetables that make a great = dish, but you can adjust it according to your own personal = likes/dislikes: Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell = peppers, Carrot, Peas, assorted beans, beetroot. 1 tsp fenugreek 1 tomato 1 onion chopped 1 tsp cumin seeds Salt to taste 1/4 tsp tumeric 3-4 green chilies chopped=20 2-3 tbs oil Heat the oil and add all the ingredients and spices. Cover and cook on = low heat till the water has dried and all the vegetables have become = soft. It is better if they are a little bit crunchy. Do not add extra water. Let them cook in their own juices. Eggplant Caponata with Pasta Medium 313133 basil red chili pepper flakes rosemary parsley garlic Internet Pasta While this Sicilian specialty is prepared like a standard tomato pasta sauce, its flavors are best enjoyed when served slightly warm but not hot. This makes it ideal to prepare ahead of time as an accompaniment to your evening meal. Besides serving it with freshly cooked pasta, it also works well alongside any fish or chicken dish or as a topping for lightly toasted baguette slices. 2 tablespoon balsamic vinegar 2 tablespoon basil, chopped 2 teaspoon capers, chopped ¼ cup dry white wine 1 - eggplant, large, peeled and diced 3 teaspoon garlic, minced 2 teaspoon kosher salt, or to taste 2 tablespoon olive oil 1 pound orecchiette pasta 4 - pancetta, thin slices, diced 1 tablespoon parsley, chopped 4 - plum tomato, diced ¼ teaspoon red chili pepper flakes, or to taste 1 - red onion, small, chopped ¼ teaspoon rosemary, chopped, or to taste 2 tablespoon scallions, chopped ½ cup water Place a large pot of salted water on to boil for the pasta. Sprinkle the eggplant with three-fourths of the Kosher salt. Place a large nonstick pan over medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, 10 to 15 minutes. Remove the eggplant from the pan, drain on paper towels, and set aside. Begin cooking the pasta; cook al dente, about 12 minutes. Drain and reserve warm. Meanwhile, reheat the saute pan. Add the oil and pancetta; cook over medium-high heat until golden brown, about 7 minutes. Add in the onion and and cook 1 minute. Add the garlic and cook 1 minute more. Add the cooked eggplant, capers, tomatoes, wine, water, pepper flakes, and the remaining salt, stirring well after each addition. Reduce the heat to medium and cook until the eggplant is very soft and the caponata has a thick consistency, about 15 minutes. After cooking, finish the caponata with vinegar, basil, parsley, rosemary, and scallions. Allow to cool for 10 to 15 minutes before serving over the cooked pasta. ALBONDIGOS (MEXICAN MEATBALL SOUP) Hot 290483 Pepper Salt Mexican Recipe Soup Fast, delicious and makes you feel good! Rumored to be South of the Border "chicken soup" 1 lb lean ground beef 4 Quarts Beef Stock* 1 medium onion - chopped 2 stalks celery - chopped fine 1 can (10 oz) tomatoes - Mexican style=20 1/2 cup uncooked rice 1/2 cup fresh jalapeno peppers - chopped fine, or=20 1/4 cup dried chiles - crushed (adjust to your heat level) Salt and Pepper to taste 1 clove garlic - chopped extra fine Tortilla chips - crushed lightly (not into crumbs) Shredded cheddar cheese Green part only of 4-5 green onions - chopped fine Roll the ground beef into small meatballs and brown them in a skillet.=20 To the beef stock add the onion, celery, tomatoes, rice, chiles, S&P, = and garlic. Cook on medium=20 for 10 minutes. Add the meatballs. Simmer about 20-30 min, or until the = rice is cooked. Ladle into bowls. After serving - pass the tortilla chips, green onions and cheddar to add = to the soup bowls. Fresh California Salsa Hot 277671 Fresh garlic Fresh cilantro http://vegetarian.allrecipes.com/AZ/FreshCaliforniaSalsa.asp Appetizer Diced, minced and chopped veggies and herbs - tomatoes, peppers, onion, garlic and cilantro, are stirred and given a splash of lime juice. That 's it. You can make it mild or hot depending on the number of bits of jalapeno pepper you add. 4 large tomatoes, diced 1/2 large onion, minced 3 cloves garlic, chopped 2/3 cup chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons fresh lime juice salt to taste In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 1 teaspoon at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Makes 2 to 3 cups. Tarator Mild 792108 Garlic Dill Salt Sunflower oil Bulgarian national soup Soup This is a cold soup, traditional for Bulgarian national kitchen. Very refreshing during the hot summers and very healthy because of the yogurt. 3 cups of plain yogurt 1 fresh cucumber 3 cloves of garlic half bunch of dill half cup of water half teaspoon of sunflower oil salt Chop the cucumber, the cloves of garlic with some salt and the dill separately and then mix them in a bowl. Add the yogurt, oil and water, stir well and leave in the fridge for 1 hour. Serve cold. Hot Chili hot(suicide) 312867 Chili Powder pepper flakes cumin girlfriend main course This is very spicy dish that is usually accompanied with fresh bread and several pitchers of beer. 1 lb lean groundbeef 1 oignon 1 pepper (green, red or yellow) 1 tbsp hot pepper flakes 1 can of diced tomatos 19 oz 1 can of tomato sauce 13 oz 2 to 3 tsp of chili powder 1/4 tsp of cumin 1 can of kidney beans seasoning: 1 tbsp worcestershire add salt if desired Fry the ground beef until cooked, then you drain any excess fat. Next, add the rest of the ingredients, including spices and seasoning. Cook slowly for 1/2 an hour. Serve with fresh bread and your favorite beverage. egg roll Hot 229529 None family recipe This is Chinese food. Easy make and very delicious. 5 eggs 2 pounds of meat 3 tbsp Salt 3 tbsp Sugar Put some vegatble oil and fully agitated eggs in the pan, cook it till eggs frozen. Put salt and sugar in ground meat and agitate it. Then put meat into flat eggs and roll up. Next steam this for about half an hour. Angel Hair Pasta Chicken null 297498 garlic basil Molly's Favorite Recipes Pasta Angel Hair Pasta chicken is a yummy and filling dish. It does not take too much time preparing for it, 10 minutes at the most and it is ready to be served in 30 minutes! The dish is prepared for 4 servings. 2 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cubed 12 ounces angel hair pasta 1 carrot, sliced diagonally into 1/4 inch thick slices 1 (10 ounce) package frozen broccoli florets, thawed 2 cloves garlic, minced 2/3 cup chicken broth 1 teaspoon dried basil 1/4 cup grated Parmesan cheese Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately. Chicken Kiev Mild 310765 White Pepper Chives Parsley Garlic The Joy of Cooking Poultry A delightful variation of chicken with a spiced center. 4 Chicken Breasts 1/2 Lb. Butter 2 Tablespoons Chopped Chives 2 Tablespoons Chopped Parsley 1 Minced Clove Garlic 1/2 Teaspoon Salt 1/4 Teaspoon White Pepper Flour 1 Beaten Egg Dry Bread Crumbs Preheat deep fryer to 325 degrees. Bone,skin,cut in halves,pound chicken breasts to 1/4 inch thickness. Form 8 balls using butter. Roll balls lightly into mixture of chives,parsley,garlic,salt and pepper. Place one of the seasoned balls in the center of each half breast. Roll the chicken breast so that the butter is completely enclosed. Secure with a toothpick, if necessary. Dust with flour. Brush with beaten egg. Roll in bread crumbs. Fry in deep fat until golden brown. Spicy Steak Salad Medium 236061 Hot red chili peppers Internet Salad This main dish salad is unusual because the main ingredients is just beef. It goes perpect with cold beer and some crusty bread 2.5 lbs beef filet (sirloin or tenderloin) cut large bite-size 5-7 hot red chili peppers, sedded and cut in small pieces 1 tsp pepper (regular black) 1 Tbsp worchestershire sauce 2 tsp of garlic sauce 1 Tbsp of oil 1 small head of lettuce, torn in small pieces 2 large cucumbers, peeled and thinly sliced 3 large tomatoes, thinly sliced 1 cup oil 1/2 Tbsp salt 1 Tbsp sugar 1 Tbsp vinegar 2 Tbsp water In a large bowl, combine the beef, worch sauce, peppers, garlic sauce and oil. Marinate 2 hours in the fridge. Arrange the lettuce, tomatoes and cucumbers on a large plate. Chill. Heat oil in a large panon a medium heat. Fry the beef in batches until the pink is gone. Pour remaining marinade in and add all the cooked beef. Stir until the liquid is hot. Remove from heat immediately and put on top of the chilled lettuce plate. In the same pan, put the rest of the ingredients and stir until the sugar is dissolved. Pour this over the meat at once and serve. ENJOY! Spicy Spaghetti Sauce Medium 289420 Italian Seasoning Chili Powder Family Recipe Pasta A spicy spaghetti sauce to add some zest to your pasta. 1-1 1/2 lb ground beef 1 small tin sliced mushrooms 1 large tin tomato paste 1 small tin stewed tomatoes, crushed 2 small onions or 1 spanish onion 3 Jalapeno peppers Combine sauce, paste and tomatoes in large pot. Fry meat until browned = and add to sauce. Fry mushrooms and peppers and add to sauce. Dice = onions and add. Now season to taste and simmer about 1 hr. Can be = frozen. Shanghai Noodles Medium 274441 Curry Powder Red Pepper Flakes Revised from newspaper clipping Pasta This is a quick, light, vegetarian dish. The intensity can be varied by adding more or less curry and red pepper flakes. For a milder version the pepper flakes can be omitted. 450 grams extra-fine egg noodles 1 red pepper, chopped 1 bunch green onions, chopped 2 cloves garlic, crushed 1 cup mushrooms (canned-drained or fresh) 2 tsp curry powder 1/4 tsp red pepper flakes 2/3 cup water 1 tsp vegetable broth powder 1 tbsp soy sauce 1 tbsp cooking oil Cook pasta according to package directions. In small bowl stir together water, broth powder and soy sauce, set aside. Heat oil on high in a non-stick wok or frying pan. Add pepper, onions, garlic, and mushrooms and cook stirring for 3 minutes. Add spices and cook 1 minute. Add broth mixture and heat through. Add drained noodles and cook until liquid is absorbed, about 3 minutes. Meat With Hot Pepper Hot 278644 Long hot pepper Garlic Chinese Black Bean Self Dish This is the most common family dish in Hunan Province of China. With green pepper, dark red meat and white garlic, it looks good. One lb meat (sliced) 5 long hot pepper (long sliced) 2 garlic (shredded) 10 pieces of Chinese black bean seasoning: 4 tbsp. vegetable oil 1 tbsp. salt 1 tbsp. Chinese soy Add 2 tbsp oil, heat the oil for 10 second, add pepper, cook for about 1 minute; put in a dish. Add another 2 tbsp. oil, heat for 10 second, put in the garlic and the black bean , add meat immediately, cook 1 minute. Add pepper just done, put in salt and soy, another 1 minute. Served immediately. Chicken With Hot Chile Paste Fierce 293250 unknow mom Chicken Hot Chinese Recipe from Szechuan Province. This one uses a very hot chile paste, available at a Chinese grocery store made by Lee Kum Kee, Chile paste with garlic. It is incredibly hot, dont have any idea what kind of chiles they are using, but they are HOT! This dish also makes use of another Chinese cooking trick, the slippery marinade, comprised of sherry(or Chinese cooking wine),egg white, cornstarch and sesame oil. 8 chinese dried black mushrooms 1 lb boned chicken; dark or light meat 1 tb dry sherry 1 egg white 1 ts sugar 1 tb cornstarch 2 tb chile paste with garlic..or more; beware! 1/4 c water or stock 1 tb light soy sauce 1/2 c peanut oil 1 c shredded bamboo shoots 2 tb shredded ginger root 1/2 c shredded carrot 1 ts chopped habanero; (one whole chopped hab) 1 tb cornstarch mixed with 3 tbls of water 1 sesame oil to taste 1.) Soak dried mushrooms in hot water for 30 minutes until soft. 2.) Remove and discard the stems, and shred the mushrooms. 3.) Chop the chicken into bite size pieces and set aside. 4.) Lightly beat the egg white, add the sherry, 1/2 cup sugar and the cornstarch, mix well and add the chicken... 5.) Heat a wok or large skillet over high, until a drop of water sizzles, maintain high heat throughout the cooking process. 6.) Add the peanut oil, and just before it starts to smoke, add the chicken pieces after giving them a stir in the marinade.. 7.) stir until the chicken begins to brown lightly. 8.) remove the chicken. Drain off all but about 2 tbls of oil. 9.) re-heat the wok, add the bamboo shoots, mushrooms, carrots, and the habs, stir fry for one minute, then add the chile paste mixture. 10.) stir it and add the reserved cooked chicken. 11.) stir it again for another minute. 12.) thicken with the cornstarch mixture, add 1 tbls of sesame oil, stir around and serve... Milk and egg Bland 311226 Chili Pepper Fast and Feast Curd This scrableed eggs were versatile and very popular, like curds. 2 cups cow's milk 3 eggs 500g bacon seasoning: 3 tbsp saffron Take milk and set it to bol on the fire and cast in pieces of bacon and saffron:and take eggs,to wit whites and yolks,beat them well and cast them in all at once without stirring and boil all together;and sfter that take it off the fire and let it ture. When it has cooled,wrap it very tightly in a pece of lineen or thin stuff and squeeze it into whatsoever shape you will,and weight it with a big stone,let it cool on the dresser all night. The next day cut it up and fry it in an iron pan. Chongqing Hot Pepper Chicken Fierce 253839 Small Dried Chili Pepper Chinese Prickly Ash Young Ginger Garlic Chinese family recipe Meat It is a trditional Sichuan style dish. The weather in Chongqing (one large city in china) is hot and moist, so it is hard for people to sweat. This dish will help you to sweat in summer, to warm in winter. Make sure when you eat that, do not drink too much water. 500g Chicken Leg 150g Small Dried Chili Peppers 150g Salad Oil 25g Chinese Prickly Ash 5g Cooking Liquor 3g Sugar 5g Salt 5mg Young Ginger 5mg Garlic Add 100g salad oil into a frying pan, when the oil is hot add small chicken leg cubes, fry 5 minutes , then add salt, until chicken legs change color to golden, add sugar, cooking liquor, fry 3-5 minutes, add 50g salad oil,ginger, garlic, dried pepper and prickly ash, fry until it smells good. Chili Chicken Hot 281314 Chili Pepper Salt Tamilan Recipe Meat This is a Tamilan Baked Chicken & Potatoe. It tastes bit hot, salty, sour & sweet. Use low heat to bake chicken 5 Chicken Pieces 1 Cups Chili Powder 1/2 Cup Salt 1/2 Cup Lemon Juice 2 Cups of Yogurt 4 Sliced Pieces of Potatoes seasoning: 1/2 Tea Spoon Coriander Powder First bake chicken pieces for 5 to 10 minutes in a pan in a low heat then mix the Chili Powder, Salt, Lemon Juice and Yogurt in a bowl to form a sauce. Then sprinkle some of the Coriander Powder on the sauce and mix it aswell. Now take the half baked chicken pieces and mix it in the bowl of sauce and leave to 5 to 7 mintues. And then put the Chicken pieces along with the Sliced Potatoe pieces on the baking tray and bake the pieces in medium heat until the pieces turn brownish golden colour. Enjoy the dish. (If you like use some ketchup or some barbecue). Chili Chicken Hot 281314 Chili Pepper Salt Tamilan Recipe Meat This is a Tamilan Baked Chicken & Potatoe. It tastes bit hot, salty, sour & sweet. Use low heat to bake chicken 5 Chicken Pieces 1 Cups Chili Powder 1/2 Cup Salt 1/2 Cup Lemon Juice 2 Cups of Yogurt 4 Sliced Pieces of Potatoes seasoning: 1/2 Tea Spoon Coriander Powder First bake chicken pieces for 5 to 10 minutes in a pan in a low heat then mix the Chili Powder, Salt, Lemon Juice and Yogurt in a bowl to form a sauce. Then sprinkle some of the Coriander Powder on the sauce and mix it aswell. Now take the half baked chicken pieces and mix it in the bowl of sauce and leave to 5 to 7 mintues. And then put the Chicken pieces along with the Sliced Potatoe pieces on the baking tray and bake the pieces in medium heat until the pieces turn brownish golden colour. Enjoy the dish. (If you like use some ketchup or some barbecue). Tom Yum Gung (Hot and Sour Thai Soup) Hot Lou Nel Chili Pepper Coriander Kaffir Lime Thai family recipe Soup This is probably the most popular Thai soup. It should taste spicy sour and a bit salty. Make sure not to over cook the ingredients. A good tip for adding the shrimp is to turn the heat of as soon as you add the shrimp and let it cook while the soup cools. 3 cups of chicken stock 3 kaffir lime leaves (shredded) 2 stalks of lemon grass (cut side ways) 6 large shrimp, shelled and deveined 2-inch galanga root, peeled and sliced 5 small green and red chillies 10g. coriander leaves and stems sliced 100g straw mushrooms, halved seasoning: 3 tbsp. fish sauce 4 tbsp lemon juice Bring the stock to a boil, Add the lemongrass, kaffir lime leaves and galanga, then add the shrimp and mushroom. Simmer until the shrimps are cooked. Add the seasonings and chillies. Garnish with sliced coriander. Serve immediately. Cold Noodle (spicy Chinese noodle) Hot 279896 Red Chili Pepper Garlic Ginger Chinese cooking book Noodle This is very popular noodle in China. It should taste spicy and cold. Make sure noodle is cold. Put cooked noodle in refrigerator at least half hours, then add spicy sauce. 5 red chili peppers 20g garlic 30g ginger 1 cup chicken stock 50g cucumber, peeled and sliced 100g small shrimp seasoning: 5 tbsp. soy sauce 3 tbsp. vinegar 3 tbsp. cooking wine Drop Chinese noodle in boil water, cook 5 minutes, pour water and put noodle in a large plate in refrigerator half hours. Heat oil and add pepper, garlic and ginger, then add chicken stock and seasoning. Finally add shrimp and cucumber, cook 3 minutes. Serve until noodle cold. Leccho Medium 265805 Chili Peppers Salt Pepper Family Recipe Soup This is an Eastern European Soup. The Soup tastes great hot or cold. A suggestion is to mix in the Eggs slowly. If Spicyness is your thing, just add more Italian Hot Peppers and leave them in bigger pieces. 2 Onions 4 Green Peppers 1 Yellow Pepper 1 Purple Pepper 300g Colbassa Coil 4 Tomatoes 3 Italian Hot Peppers 1/4 cup Olive Oil 8 Eggs 1/2 tsp. Salt 1 tsp. Pepper 1/2 tsp. Chili Peppers Chop Onions and Colbassa Coil Place into Pot with Olive Oil and fry util Onions golden Prepare Peppers by removing the center of each Slice Peppers into thin 1/2cm Strips Place Peppers into pot Add Salt and Pepper Close Pot and wait until peppers are limp Meanwhile chop Tomatoes and Italian Hot Peppers Add Tomatoes and Hot Peppers, cover and let Cook Crack Eggs into cup and mix Allow pot to reduce Add Eggs and mix in Allow Eggs to cook Add Chili Awesome Malted Milkshake Mild 263199 coriander powder internet Appetizer This is awesome Malted Milkshake. it is easy to make and good food for breakfast. 1 banana 1 cup vanila spy or rice milk Take a ripened banana, peel and chop into bite sized chunks. freezeovernight. Add frozen banana to soy or rice milk and blend until thick and creamy. If using plain soy or rice milk, add 1/2 tsp of vanila extract. bon appetit. Thai Chicken Curry in Coconut Milk with Rice Fierce 194648 Thai red curry paste (made from chilli peppers) coriander Canadian Living (May 1997) Poultry If you like hot--really hot--then try this recipe. Make sure your range hood fan is set on high when cooking this dish. If you don't have a well ventilated cooking area...just walk away from this recipe. I'm talking from experience. 1/4 cups Basmati rice 1/4 lbs boneless skinless chick breasts 1 tbsp vegetable oil 4 tsp Thai red curry paste 1 onion (coarsely chopped) 1 tbsp grated lemon rind 1 red pepper cut in thin strips 1 cup light coconut milk 2 tbsp fish sauce 1 tbsp lemon juice 1/3 cup chopped fresh coriander I a saucepan bring 2 2/3 cups of salted water to a boil; add rice. Reduce heat to low; cover and simmer for 20 minutes or until tender and no liquid remains. Meanwhile, cut chicken into 1/4 inch thick strips. In large non-stick skillet, heat oil over high heat; stir-fry curry paste for 30 seconds. Add chicken; stir-fry for 3 minutes. Add onions; stir-fry for 1 minute. Add lemon rind and red pepper; stir-fry for 1 minute or until onion is softened. Stir in coconut milk, fish sauce and lemon juice; bring to boil. Cook for about 2 minutes or until liquid is reduced slightly. Stir in coriander. Serve over rice. Make 4 servings. Sauce from the Hell Hot! 302191 red bell pepper cracked black pepper Internet Sauce This is the ultimate cookin' sauce. You can put it on your eggs, on your pasta or use it as the wing sauce from hell. The only thing that you need to use this sauce, is your imagination. Use it with extreme care! 2 T olive oil 1 yellow onion, small dice 1 red bell pepper, small dice 2 bananas, sliced 1/4 c pineapple juice juice of 3 oranges 4 T lime juice (about 2 limes) 1/4 c chopped cilantro 3 - 4 T finely chopped HOT chiles (habanero or Scotch Bonnet) about ¼ c grated Parmesan cheese 2 t butter salt and cracked black pepper to taste In a large saucepan, heat the oil and sauté the onion and red bell pepper over medium heat for about 4 minutes. Add the bananas, pineapple juice, and orange juice. Simmer over medium heat for 5 minutes, until bananas are soft. Remove from heat, add the lime juice, cilantro, chile peppers, and 3 T of the parmesan cheese, mix well. Season to taste with the salt and pepper and garnish with the parmesan cheese. ORIGINAL TEXAS-STYLE CHILI Hot 286395 Cayenne Pepper Tabasco Sauce Ancho Chile Pods Oregano from A Bowl of Red by Frank Tolbert CHILI This is a very good, old-fashioned, texas-style chili. It consists of beef and various traditional chili ingredients. 3 lbs. lean beef, preferably stewing meat 2 oz. beef suet (or substitute vegetable oil) 3-6 Ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, cooking water reserved. (or 3-6 Tbsp. chili powder or ground chile) 1 tsp. oregano 1 Tbsp. crushed cumin seed 1 Tbsp. salt 1 Tbsp. cayenne pepper 1 Tbsp. Tabasco sauce 2-4 minced garlic cloves, to taste 2-4 extra Ancho chile pods 2 Tbsp. Masa Harina or cornmeal Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (Use oil for low cholesterol, less grease.) Place meat in large pot with pepper pods and as much of the pepper liquid as you think you'll need to keep the meat from burning. About two inches of water rising above the meat is usually right. Bring to a boil and then simmer for 30 minutes. Add rest of ingredients except Masa and extra Anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease. Taste and adjust seasonings. If not hot enough to suit you, add extra Ancho pods which have been stemmed and seeded, but not chopped. Add Masa Harina to thicken liquid. Simmer for another 30 minutes until the meat is tender. Variation: Wick Fowler made his prize-winning chili basically the same way, but he did not use suet and added 15 oz. of tomato sauce. He never served the chili on day of its conception, but kept it in the refrigerator overnight and skimmed off the grease the next day, then added Masa Harina upon heating the chili if it was too thin. Chicken with Okra and Plantains bland 288356 black pepper paprika cumin coriander http://www.tasteofcuba.com/ Cuban Main Dishes A common main course meal of cuban people served with white rice. 1 cup of chopped okra, fresh or defrosted 1 whole chicken cut into 8 pieces (about 3 pounds) 2 tbsp of adobe seasoning or a mixture of the following: salt or MSG, black pepper, paprika, cumin, coriander vegetable oil 1 large onion chopped 4 cloves of garlic minced 1 green bell pepper, chopped 1 ½ cups of water 2 medium ripe plantains 2 medium tomatoes coarsely chopped 2 tbsp of lime juice Season chicken with adobe or the alternative. In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes. Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces. Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes Hot Rice & Pork Hot 311420 chili sauce Thailand recipe Main course This is a Thailand recipe. It should taste spicy and a little bit salty. This peppery dish can be made with meat, fish, shrimp or vegetables, but always includes eggs. 1/4 cup vegetable oil 1 large onion, finely chopped 1 garlic clove, crushed 1/2 lb. boneless pork, cut in thin strips 7 oz. fresh or frozen peeled, cooked shrimp 2 cups cooked long-grain white rice 2 tomatoes, peeled, diced 2 teaspoons chili sauce Salt: 1 teaspoon shrimp paste 3 eggs, slightly beaten 6-8 green onions, finely chopped 1 tablespoon chopped cilantro or parsley Heat oil in a wok or large skillet. Add 1 chopped onion and garlic; saute until onion is transparent. Add pork; cook until browned. Add shrimp; cook 3 to 4 minutes, stirring occasionally. Stir in rice, tomatoes, chili sause, 1 teaspoon salt and shrimp paste; heat through. Stir eggs into rice mixture; cook until set. Stir in green onions. Spoon into a large dish or serve in individual dishes. Sprinkle with cilantro or parsley. Makes 4 servings. Spicy Steak Salad Mild 292717 Hot Red Chili Peppers Repper(Regular Black) Garlic Cookbook Salad This main-dish salad is unusual because the main ingredient is just beef. It goes perfect with cold beer and some crusty bread. 2.5 lb beef filet (sirloin or tenderloin) cut large bite-size 5 - 7 hot red chili peppers, seeded and cut in small pieces 1 tsp pepper (regular black) 1 Tbsp Worchestershire sauce 2 tsp of garlic salt 1 Tbsp oil 1 small head of lettuce, torn in small pieces 2 large cucumbers, peeled and thinly sliced 3 large tomatoes, thinly sliced 1 cup oil 1/2 Tbsp salt 1 Tbsp sugar 1 Tbsp vinegar 2 Tbsp water In a large bowl, combine the beef, worch. sauce, peppers, garlic salt and oil. Marinate 2 hours in the fridge. Arrange the lettuce, tomatoes and cucumbers on a large plate. Chill. Heat oil in a large pan on medium heat. Fry the beef in batches until the pink is gone. Pour remaining marinade in and add all the cooked beef. Stir until the liquid is hot. Remove from heat immediately and put on top of the chilled lettuce plate. In the same pan, put the rest of the ingredients and stir until the sugar is dissolved. Pour this over the meat at once and serve. ENJOY! Show Stopper Burger Topper Medium 304626 Jalapeno Pepper Looney Spoons Salsa Great tasting salsa, easy to make, wicked on sandwiches. 2 cups seeded and diced tomatoes 3/4 cup diced onion 1 jalapeno pepper, seeded and minced 2 tablespoons chopped fresh coriander 2 teaspoons lime juice 1/2 teaspoon sugar salt and pepper to taste Combine all ingredients in a small bowl. Mix well. Allow to stand for 30 minutes for flavours to develop. Spoon salsa over hot burgers/sandwiches. Chicken Kiev Mild 310765 White Pepper Chives Parsley Garlic The Joy of Cooking Poultry A delightful variation of chicken with a spiced center. 4 Chicken Breasts 1/2 Lb. Butter 2 Tablespoons Chopped Chives 2 Tablespoons Chopped Parsley 1 Minced Clove Garlic 1/2 Teaspoon Salt 1/4 Teaspoon White Pepper Flour 1 Beaten Egg Dry Bread Crumbs Preheat deep fryer to 325 degrees. Bone,skin,cut in halves,pound chicken breasts to 1/4 inch thickness. Form 8 balls using butter. Roll balls lightly into mixture of chives,parsley,garlic,salt and pepper. Place one of the seasoned balls in the center of each half breast. Roll the chicken breast so that the butter is completely enclosed. Secure with a toothpick, if necessary. Dust with flour. Brush with beaten egg. Roll in bread crumbs. Fry in deep fat until golden brown. Braised fish Bland 279674 Chili Pepper Ginger Green onion Chinese family recipe (got the direction from mama) Meat Usually this dish is the most important one in our everday dinner in China. Expecially in GuangDong(south area in China), people just love it. It tastes very fresh since it's just 80 percent cooked, it is just so delicious. Tip is you should clean the fish with salt, otherwise it's going to be too slippery. Another tip is to use chili pepper to get rid of the fishiness smell. 1 cup of vegetable oil 1 spoon of soy sauce 2 small green onion 3 pieces of fresh ginger 1 fresh fish. about 1000g (could be any fish) a little bit salt (1)Clean the fish with salt, then cut it into small pieces. Put the fish block into a plate and add soy soure, ginger and chili in. (2)Braise the fish we just prepared. This process will take you about 15 minutes. (3)Put the fish away and cook some oil. We need the oil to be about 500 degree hot. (4)Put the greeen onion on the fish, then pour the hot oil on the fish. (5)Now we can start to eat, please serve immediately. Kema Hot 229659 Hot green pepper Black pepper housemade Meat This is an Indean food 1.0Kg granded beaf meat 0.5Kg peas 3 onions Tomato soas Oil Solt we cut the onion into small peaces, then we frie it on the gaz with the oil.. when it turns golden we add the meat..then we add the black pepper, when there is no more water.. we add a cub of water... after 15 min we add the peas and the green peppers all togeather... when the peas are cocked we add he tomato soas.. and wait for 5min.. then it is ready to burn your mouth. Hacked Chicken with Hot Oil & Browned Szechuan Peppercorns hot 286626 hot pepper http://www.pepperfool.com/recipes/chinese/hacked_chix.html chicken This is a very famous dish in China. The Chinese usually have it for several festivals. 6 cloves garlic 1/4 cup coriander roots and stems 6 tablespoons sesame paste 4 tablespoons thin soy sauce 3 tablespoons shao hsing 3 tablespoons honey 2 tablespoons sesame oil 4 teaspoons rice vinegar 1 1/2 teaspoons hot chili oil 2 scallions, green only, chopped 1/2 teaspoon Szechuan peppercorns 2 whole chicken breasts In a mortar and pestle puree the garlic and coriander. Transfer mixture to a bowl and add the sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil, and scallions and mix together. Brown the Szechuan peppercorns in a dry castiron skillet over low heat for 5 minutes, stirring occasionally. Grind them, then sieve them and add to the bowl with the sauce. Boil the chicken breasts in lightly salted water for 67 minutes, until just past pink. Refresh them under cold water. When cool, skin and bone them. Pull apart the meat into strips. Arrange meat on a serving plate. Pour over sauce and serve. Yield: 6 appetizer servings Ancient Chinese Secret, Huh? Medium 288074 Chinese Five-spice powder red pepper flakes black pepper LooneySpoons Cookbook Main Course A semi-spicey chicken dish. 4 boneless, skinless chicken breast halves cut into 1-inch cubes 1 teaspoon Chinese five-spices powder 1 cup trimmed and halved snow peas 1 cup thinly sliced sweet red pepper 2 cloves garlic, minced 2 teaspoons grated ginger root 3 cups low-sodium, reduced-fat chicken broth 1-1/2 cups incooked long grain white rice 1/2 cup chopped green onions 2 tablespoons lime juice 2 tablespoons reduced-sodium soy sauce 1 tablespoon honey 2 teaspoons sesame oil 1/4 teaspoon each cruched red pepper flakes and black pepper Combine chicken and five-spice powder in a large bowl. Toss or stir to coat chicken evenly with spice. Spray a large saucepan with non-stick spray. Add chicken and cook over medium- high heat, stirring often, until no longer pink. Add all remaining ingredients and bring to a boil. Reduce heat to medium-low. Cover and cook for 20-25 minutes, until liquid is absorded by rice and chicken is very tender. Oven Poached Salmon Medium 275448 Dill Tarragon Mint Thyme Ground pepper Food & Drink Main dish This is an easy method of cooking a large piece of salmon especially if you do not have your own fish poacher.The salmon should still be slightly pink when you remove it from the oven, as it continues to cook as it cools. Use any mixture of herbs you like. 13 lb (1.5kg) salmon fillet 2 tbsp (25 ml) olive oil 1/4 cup (50ml) chopped fresh herbs (dill, tarragon, mint, thyme) 1/4 cup (50 ml) dry white wine Salt and freshly ground pepper 1 Preheat oven to 400F (200C).Place salmon on large sheet of oiled foil, skin side down. Brush remaining oil on to fish.Sprinkle with herbs and white wine.Season with salt and pepper.Bring up sides of foil and completely enclose fish.Place on baking sheet. 2 Bake for 20 to 35 minutes, depending on thickness, or until white juces begin to rise. 3 Remove from foil and slide on to a platter and cool.Discard skin. When serving cut into serving portions and serve with the sause on the side. Serves 6 to 8. Serve Salmon with Thai Cucumber Sause. Fish-Flavored Pork Mild 277887 Chili Pepper Kaffir Lime my friend family recipe Meat This is the most popular Szechuan dish with fish flavor. It tastes median spicy and a little bit sweet. 200g lean pork 50g bamboo shoots 50g black fungus 20g pickled chillies 25g scallion 15g garlic 10g ginger 1.Shred the pork, bamboo shoots and black fungus. 2.Mix the seasonings, add to soup-stock, bring to the boil and thicken with cornstarch. 3.Saute pork shreds in 6-fold hot oil, add ginger, garlic, and pickled chilies till the fish-flavor comes out. 4.Drop in bamboo slices and black fungus, add the thickened soup BALTI CHICKEN IN SAFFRON SAUCE Mild 310926 garlic black peppercorn cardamom pods cinnamon chilli powder saffron coriander friend Meat A beautifully aromatic chicken dish that is partly cooked in the oven. 50 g/2 oz./ 4tbsp butter 2 tbsp corn oil 1-1 1/2 kg/2 1/2 -3 lb chicken, skinned and cut into 8 pieces 1 medium onion, chopped 1 tsp garlic pulp 1/2 tsp crushed black peppercorns 1/2 tsp crushed cardamom pods 1/4 tsp ground cinnamon 1 tsp chilli powder 150 ml/ 1/4 pint/ 2/3 cup natural (plain) yoghurt 50 g/ 2oz./ 1/2 cup ground almonds 1 tbsp lemon juice 1 tsp salt 1 tsp saffron strands 150 ml/ 1/4 pint/ 2/3 cup water 150 ml/ 1/4 pint/ 2/3 cup single (light) cream 2 tbsp chopped fresh coriander (cilantro) 1. Preheat the oven to 180oC/350oF/ Gas 4. Melt the butter with the oil in a deep round-bottomed frying pan (skillet) or a medium karahi. Add the chicken pieces and fry until lightly browned. This will take about 5 minutes. Remove the chicken using a slotted spoon, leaving behind as much of the fat as possible. 2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the garlic, black peppercorns, cardamom, cinnamon, chilli powder, yoghurt, ground almonds, lemon juice, salt, and saffron strands in a mixing bowl. 3. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute. 4. Add the chicken pieces, and continue to stir-fry for a further 2 minutes. Add the water and bring to a simmer. 5. Transfer the contents of the pan to a casserole dish and cover with a lid, or, if using a karahi, cover with foil. Transfer to the over and cook for 30-35 minutes. 6. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the chicken to a frying pan and stir in the cream. 7. Reheat gently on the hob for about 2 minutes. Garnish with fresh coriander (cilantro) and serve with Fruity Pullao or plain boiled rice. ALBONDIGOS (MEXICAN MEATBALL SOUP) Hot #INGRIDIENTS 1 lb lean ground beef 4 Quarts Beef Stock* 1 medium onion - chopped 2 stalks celery - chopped fine 1 can (10 oz) tomatoes - Mexican style (Rotel's brand is good) 1/2 cup uncooked rice 1/2 cup fresh jalapeno peppers - chopped fine, or 1/4 cup dried chiles - crushed (adjust to your heat level) Salt and Pepper to taste 1 clove garlic - chopped extra fine Tortilla chips - crushed lightly (not into crumbs) Shredded cheddar cheese Green part only of 4-5 green onions - chopped fine 289759 fresh jalapeno peppers dried chile peppers salt pepper clove garlic http://www.aros.net/~rnoyes//Recipes.html Soup Fast, delicious and makes you feel good!Rumored to be South of the Border "chicken soup" null Roll the ground beef into small meatballs and brown them in a skillet. To the beef stock add the onion, celery, tomatoes, rice, chiles, S&P, and garlic. Cook on medium for 10 minutes. Add the meatballs. Simmer about 20-30 min, or until the rice is cooked. Ladle into bowls. After serving - pass the tortilla chips, green onions and cheddar to add to the soup bowls. *To make the stock: add 3-4 lbs beef soup bones to 4 1/2 quarts of water. Simmer for 45 minutes. (or canned beef broth may be substituted) Moroccan Chicken Stew mild 291583 cinnamon coriander saffron threads cumin Around The World With Wendy and Barb (it's a book) Stew As you can see from the recipe name, this is a Moroccan dish. I have no idea whether it's any good, but it's really low in fat. (2.9g per serving) It serves 8 people and is apparently "the perfect one-pot meal for a buffet table or, with a light green salad, a terrific dinner." 2 tsp(10 mL) vegetable oil 4 boneless, skinless chicken breasts, cut in 1-inch pieces 2 to 4 cloves garlic, minced 2 medium onions, thinly sliced 4 carrots, peeled and sliced 2 medium turnips, peeled and cut in large cubes 1 tsp (5 mL) cinnamon 1 tsp (5 mL) ground coriander 1/2 tsp (2 mL) saffron threads 1/2 tsp (2 mL)cumin salt and pepper to taste 1 1/2 cups (375 mL) de-fatted chicken stock 1 cup (250 mL) raisins 1 1/3 cups (325 mL)uncooked couscous chopped fresh cilantro for garish Heat the oil in a large saucepan over medium-high heat. Add the chicken and brown on all sides, stirring frequently, about 5 minutes. Add the garlic, onions, carrots, and turnips and saute for 3 minutes, adding a little water if saucepan gets too dry. Add the cinnamon, coriander, saffron, cumin, salt and pepper and saute for 1 minute more. Add the stock and raisins and bring to a boil. Cover saucepan, reduce heat and simmer for 10 to 15 minutes. Add couscous, stirring to combine. Cover saucepan and remove from heat. Let stand for 5 minutes before fluffing couscous with a fork. Turn stew out onto a serving platter and sprinkle with cilantro. HOTTER 'N HELL SHRIMP Hot 167286 null Hot spicy recipies online Meal A tossed green salad, hot buttered rolls and an ice-cold beer are perfect compliments to this dish. This dish is very spicy and watch out for how much spice you pour in it. If you can't handle too spicy foods, this would not be your favourite dish! 1/4 c oil 1/2 c unsalted butter 6 large cloves of garlic, crushed and minced finely 1/2 c celery, coarsely chopped 2 1/2 lbs medium to large shrimp, deveined - leave tails on 1/2 c fresh grated parmesan cheese 1 tsp salt seasoning: 2 Tbsp New Mexico Red Chile powder 2 Tbsp fresh lemon juice Melt the oil and butter in a saucepan until hot (watch carefully that it doesn't burn). Reduce heat to medium. Add the garlic and celery and cook till soft, but not browned. Add the shrimp, salt, chile powder and lemon juice and cook until shrimp is pink. Sprinkle with cheese. Let sit for a few minutes before serving. Makes 3-4 servings. ENJOY! Roasted Duck Hot 310852 Chili Pepper Spice powder China family recipe Meat This is probably the most famous Beijing roasted duck. It should taste spicy sour and a bit salty. Make sure not to over cook the ingredients. The drier the skin, the crispier and better color it will be after baking. 4-5 lb of duck 2 tbsp. Wine 1 green onion, pat flat 2 slices ginger root, pat flat #Seasoning 4 tbsp. honey Rub the seasoning in cavity and on skin of duck; marinate at least 30 minutes. Spread onions, ginger root and five-spice powder in cavity of duck. Use ample hot water to rinse and soak duck about 5 minutes; Rub honey over skin of duck then hang in a ventilated place to dry for 3 to 6 hours. Crispiness and color is determined by dryness. Put duck on rack, back side up, then place on middle shelf of oven. Roast at 350º F-400º F 1 hour or until cooked and golden, turn over during roasting.Serve with dipping sauce. Make sour plum sauce. Chicken Kiev Mild 310765 White Pepper Chives Parsley Garlic The Joy of Cooking Poultry A delightful variation of chicken with a spiced center. 4 Chicken Breasts 1/2 Lb. Butter 2 Tablespoons Chopped Chives 2 Tablespoons Chopped Parsley 1 Minced Clove Garlic 1/2 Teaspoon Salt 1/4 Teaspoon White Pepper Flour 1 Beaten Egg Dry Bread Crumbs Preheat deep fryer to 325 degrees. Bone,skin,cut in halves,pound chicken breasts to 1/4 inch thickness. Form 8 balls using butter. Roll balls lightly into mixture of chives,parsley,garlic,salt and pepper. Place one of the seasoned balls in the center of each half breast. Roll the chicken breast so that the butter is completely enclosed. Secure with a toothpick, if necessary. Dust with flour. Brush with beaten egg. Roll in bread crumbs. Fry in deep fat until golden brown. tuna bake very mild 289119 none cookbook casseroles looks like any other kind of pasta but it is a lot different. it has more vegies in it and taste realy good. i think it is an oriental dish but i could be mistak'n condensed cream of mushroom soup 280mL water 60mL chow mein noodles 250mL canned tuna drained 184g thinly sliced celery 250mL chopped onions 125mL salted cashews 125mL chow mein noodles 125mL place first 7 ingredients in bowl. stir & toss until well mixed. Spoon into greased 2 quart (2L) casserole. sprinkle with second amount of noodles. microwave, covered, on high(100%) power for 9 to 13 min. until celery is cooked, rotating dish half turn at half time if you dont have a turn table. makes 4 servings. BBQ Chicken Hot 279903 Black pepper Minced garlic Friend Meat This is the most common food in daily life. The spicy flavor and the crispy skin will give you a good appetizer. It is even better if you enjoy it with some wines. *2 slices of boneless chicken breast or leg, 1 1b. (450g) *¼ t. black pepper *¼ t. salt *1 T. minced garlic *1 T. oil or butter 1. Use back of cleaver to tenderize chicken. Sprinkle the seasonings on both sides of chicken. 2. Heat pan, add 1 T. oil; fry each side of chicken slices over high heat for 2 minutes. Reduce heat to medium; fry each side 2 minutes until golden brown and cooked. Remove chicken. Use remaining oil to stir-fry garlic until fragrant, then drizzle it over chicken. Serve with vegetables if desired. MA PO TOFU (Hot Chinese Dish ) HOT 278571 Chinese chile sauce Szechuan red peppercorn TRIDITIONAL SICHAN DISH (FAMOUS SERIES DISH) DISH This is the most popular Sichan dish in china so that everyone knowing = it in China. It tastes hot because not only it with spicy but also very heat. = However, it is=20 Freak delicious. Try it in Chinese restaurant. You will find the = secrete. =20 You can omit the pork for a vegetarian version. 2 tablespoons vegetable oil 1/4 pound pork, minced 2 tablespoons chopped scallions 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 tablespoon Chinese chile sauce (crushed chiles in oil) or crushed dried red chile peppers 1 tablespoon ground Szechuan red peppercorn 3/4 cup water 2 tablespoons soy sauce 1 pound firm tofu, cut into 1/2-inch cubes 1 teaspoon cornstarch Heat a wok, then heat the oil in it. Brown the pork, then remove and reserve it. Stir-fry the scallions, garlic, ginger, chile sauce, tofu, and reserved pork. Stir gently to coat the tofu with the liquid, then cover and reduce heat. Simmer for 3-5 minutes. If desired, thicken the liquid by adding cornstarch (dissolved in a little water to make a paste). Garnish with more ground Szechuan pepper to taste. Serve with rice. Yield: 2 servings Heat scale: Hot Chicken and mushroom soup Mild 295942 half tbsp pepper 100 gram yellow wine half tbsp salt Chinese family soup Soup This is one of the most traditional Chinese soup which derives from BeiJing. It is made of old hens, together with fresh mushroom, boiling for almost an hour. It is most famous for its flavour and nutrition. 1 old hen about 1250 gram 7 fresh mushrooms 50 gram ginger and green onion Boil the hen for five minutes, then takes out and wash it with fresh water. Wash the boiler and continue to boil the hen. When the water is boiled, put the yellow wine, pepper, salt, ginger, green onion and mushroom to the boiler. Then use small fire to boil the hen for about half an hour. It will be ready when the hen turns to yellow. Grilled Shrimp Scampi Bland 310928 Garlic Red pepper Lemon parsley Internet # CATEGORY Seafood # DESCRIPTION This is my favorite recipe for shimp. Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Scallops can also be used. null null 1/4 cup light olive oil 1/4 cup lemon juice 3 tablespoons chopped fresh parsley 1 tablespoon minced garlic ground black pepper to taste 1/4 teaspoon crushed red pepper 1 1/2 pounds shrimp In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper. Stir in shrimp to coat. Marinate for 30 minutes or less. Preheat grill for high heat. Remove shrimp from marinade, and thread onto skewers. Grill for about 2 to 3 minutes on each side, or until done. Pork chops with gingered plum sauce(Serves 4) Mild 294254 3/4 pound Italian prune plums 1 large garlic clove 1 1/2 teaspoons finely grated peeled fresh gingerroot 2 whole star anise or 1/2 teaspoon anise seeds http://www.epicurious.com Meat A gorgeous combination of flavors and aromas goes really very well with conscious. It=92s really easy to make. 4 pork chops (each about 1-inch thick) Seasoning: 1 tablespoon vegetable oil 1/4 cup soy sauce 2 tablespoons Sherry vinegar or red-wine vinegar 2 tablespoons packed brown sugar Chopped scallion and plum slices. Quarter and pit plums and mince garlic. Pat pork chops dry with paper towels and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork chops about 2 minutes on each side, transferring to a plate. Add garlic and gingerroot to skillet and saut? stirring constantly, 30 seconds. Stir in soy sauce, vinegar, brown sugar, and anise and bring to a simmer. Return pork chops to skillet and arranges plums around them. Simmer mixture, covered, over moderately low heat 50 minutes, or until meat is very tender. Transfer chops to a platter and, if necessary, simmers sauce, uncovered, until thickened slightly. Discard star anise, if used. Pour sauce over chops and garnish with scallion and plum. Spicy Peanut Chicken Medium 260136 Ground Red Pepper Ginger root Internet link from a friend Meat Something you won't want to share. Spicy chicken, crunchy roasted peanuts, and some fresh vegetables. 1/4 cup chicken broth 1 tbsp. white sugar 1 tbsp. white vinegar 1 tbsp. cornstarch 2 tbsp. soy sauce 1/4 tsp. ground red pepper 1 tbsp. vegetable oil 1 lb. boneless, skinless chicken thighs, cut into 3/4 inch pieces 1 clove garlic, finely chopped 1 tsp. grated fresh ginger root 1 red bell pepper, cut into 3/4 inch pieces 1/3 cup dry-roasted peanuts 2 green onions, sliced Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions. CARBONARA Mild 279389 Salt Black-pepper Italian food Pasta Cooking quickly is important. Easy to cook and tasty. This recipe is for two people. Spaghetti 200g Bacon 3 slices Onion 1/2 Yolk 1 Cream 100g Grated cheese tablespoon 2 Salt little Black pepper little Olive oil tablespoon 1 for boiling spaghetti Salad oil tablespoon 1 1. Cut the bacon to 5mm width and slice up the onion. 2. Mix the yolk, cream, grated cheese, salt and black pepper. 3. Put the salad oil in a frying pan and heat. Fry the bacon and onion over a moderate fire for 3 -4 minutes. 4. Boil the spaghetti. 5. Put the cooked spaghetti in the frying pan and add the sauce that is made in 2. 6. Mix a few seconds with retained heat. Hacked Chicken with Hot Oil & Browned Szechuan Peppercorns hot 297796 chili pepper family meat This is one of the chinese famous dish and most of chinese family will have this dish for their important festival. 6 cloves garlic 1/4 cup coriander roots and stems 6 tablespoons sesame paste 4 tablespoons thin soy sauce 3 tablespoons shao hsing 3 tablespoons honey 2 tablespoons sesame oil 4 teaspoons rice vinegar 1 1/2 teaspoons hot chili oil 2 scallions, green only, chopped 1/2 teaspoon Szechuan peppercorns 2 whole chicken breasts In a mortar and pestle puree the garlic and coriander. Transfer mixture to a bowl and add the sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil, and scallions and mix together. Brown the Szechuan peppercorns in a dry castiron skillet over low heat for 5 minutes, stirring occasionally. Grind them, then sieve them and add to the bowl with the sauce. Boil the chicken breasts in lightly salted water for 67 minutes, until just past pink. Refresh them under cold water. When cool, skin and bone them. Pull apart the meat into strips. Arrange meat on a serving plate. Pour over sauce and serve. Yield: 6 appetizer servings Stir Fried Bok Choy (Stir Fried Chinese Vegetables) null 295446 Chili pepper Garlic Chinese-Mauritian family recipe Fried vegetables This is one of the different ways that Mauritians of Chinese origin cook vgetables to be served with rice or noodles. This meal is really tasty and sometimes in a rather similar meal shrimps or meat can be added but now we will just use the vegetables. * 450 grams bok choy(or any other chinese vegetables) * 1 teaspoon salt * 4 tablespoons vegetable oil * 2 teaspoons finely chopped garlic * 1/2 teaspoon sugar dissolved in 1 tablespoon water 1. Cut the bok choy into 1 inch long pieces. You may reduce the size of the tougher sections to ensure uniform cooking.Cover with water, add the salt and leave to soak for 10 mins. Remove from the water and allow to drain thoroughly. 2. Heat the oil in a wok until smoking. Add the garlic, stir fry for a few seconds to flavour the oil. Add the greens, sugar and water. Stir fry for 1-2 minutes or until the color changes transparent green. Transfer to a hot serving dish and serve immediately. 3. Ideal to eat with fried rice Italian Roast Peppers Mild 225179 black pepper red peppers Book: Yummy Italian Dishes Pasta This is a very popular recipe in norther Italy, molto benne! 4 small red peppers, halved, cored and seeded 30-45ml/2-3 tbsp(table spoons)capers, chopped 10-12 black olives, pitted and chopped 2 garlic cloves, finely chopped 50-75g/2-3 oz mozzarella, grated 25-40g/1-1halfoz fresh white breadcrumbs 120ml/4fl ozhalf cup white wine 45ml/3 tbsp olive oil 5ml/1 tsp finely chopped fresh mint 5ml/1 tsp chopped fresh parsley freshly ground black pepper Preheat the oven to 180C/350F/Gas 4 and butter a shallow overproof dish. Place the peppers tightly together in the dish and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrums. Pour over the wine and olive oil and then sprinkle with the mint, parsley and freshly ground black pepper. Bake for 30-40 minutes until the topping is crisp and golden brown. Spicy casserole Fierce=20 275386 Salt Pepper Ketchup Vinegar Chili powder Dried chili peppers Scotch bonnet peppers (CAUTION! These are hot. Wash all hardware and hands after cutting these to avoid painful contamination of=20 eyes and skin.) Personal recipe. Casserole A simple, hearty, chili-like dish perfected over several summers of = camping. =20 Since it is made in one large frying pan, it is perfect for students=20 and campers who would prefer to study or drink beer rather than do = dishes. Like most leftovers, the taste improves with age. salt pepper ketchup (1 or 2 good squirts) vinegar chili powder dried chili peppers scotch bonnet peppers (2 or 3) 1 lb of ground beef (any meat will do) 1 can of kidney beans 1 can of peas about 1 cup of your favourite pasta anything else you want to throw in MEASURE NOTHING! Add as much or as little of any one ingredient as you=20 prefer. In a large frying pan, brown the meat and drain any fat. Add a small quantity of water for some moisture, then stir in salt, = pepper, ketchup, vinegar, chili powder and chili peppers. Chop Scotch Bonnet = peppers into small pieces and add. Allow the spices and meat to simmer for 10=20 or 15 minutes on medium heat. Add beans, peas, pasta and enough water to cover everything. The dish is ready when most of the water has evaporated.=20 Beef with Black Pepper Medium 237128 black pepper hot pepper grains Internet Meat This is a popular dish I've had while eating out at restaurants. As with most chinese dishes, it is to be eaten with rice. The exciting thing about its presentation is when you are served the hot sizzling plate which keeps the food warm. 500g beef 200g onions 25g black pepper 25g hot pepper grains 1 egg 20g Jishi powder Remove the sinews of the beef, cut obliquely into thick slices, beat loose with a cleaver, add salt, MSG, flour, cornstarch, soy sauce, five spices powder, water, and beaten egg, steep for 30 minutes, then saute in 40% heated oil until done. Leave a little oil in the wok, add chopped garlic, onion, hot pepper grains, black pepper grains and stir-fry until the fragrance comes out, add the beef, add condiments and stir-fry. Transfer the beef to a heated iron plate covered with onion rings, pour the juice into the iron sauce jug. Canadian Cabal Chili Fierce 231701 Chili Pepper (use ample amounts) Black Pepper Home grown chili experiment Chili This chili, although looks and smells innocent, will burn the taste buds right off your tongue. It uses a multitude of spicy ingredients to treat (or punish) your friends. Very easy to make. 4 Green Jalapeno Peppers Seeded & Diced 4 Habañero Peppers Seeded & Diced (these are key) 10-15 Dashes of Tabasco Sauce (or increase dosage for more fire) 2 Medium Onions, Chopped Coarse 1 Can Tomatos 1 Clove Garlic, Minced 1 Cup Green Bell Pepper, Cored & Seeded & Chopped 1 Cup Red Bell Pepper, Cored Seeded & Chopped 4-5 Cups Sliced Mushrooms 500g Ground Beef Brown ground beef in frying pan and drain. Add all ingredients in a large pot and simmer for 2-3 hours. If not spicy enough, add additional Tobasco sauce and call the hospital. Youvarlakia (Meat Ball Soup) A little Hot 289051 pepper salt Vagelis Mother Soup It should taste a little bit hot and sour. 1 pound ground beef 1 egg flour 1 can whole tomatoes 1 cup rice 1 beaf boullion seasoning: No In a large boiling pot boil half a gallon water and add beef boullion and the tomatoes sliced. Put the gound beef in a bowl. Add the egg, pepper and salt and rice. Mix all the ingredients well. Make "little barrels" out of the mixture, dip them thoroughly in flour and put them in the boiling pot. Bring to a boil and simmer for an hour. Baked samosas Mild 287872 null http://www.recipecenter.com/Recipe.asp?code=15535 Entree null 1/2 cup Evaporated Milk, plus 2 tbsp Evaporated Milk, (if needed) 3 tbsp Unsalted Butter 2 tsp Sugar 3/4 tsp Salt 2 1/2 tsp Yeast 3 cup Flour FILLING : 1 med Idaho Potatoes, cut into -½" chunks 1 cup Frozen Peas 2 tbsp Oil 2 Clove Garlic, finely chopped 2 tsp Fresh Ginger, finely chopped 1 tsp Dried Coriander 1/2 tsp Cumin 1/4 tsp Pepper 1/4 tsp Salt TOPPING: 1 Egg, beaten with 1 tbsp Water Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite firm but it should be moist enough to hold together. Make the filling while the dough is rising. Place the potato cubes in a small saucepan and cover with water. Bring to a boil over medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until they have slightly softened but are not cooked through. Add the peas to the boiling water for the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a large frying pan set over medium high heat and add the onions, garlic and ginger. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and salt and stir until well mixed. Remove from the heat and cool slightly. Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let the balls rest 10 minutes. Preheat the oven to 350°F with the rack in the center position. Lightly spray a large baking sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a 7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge inward toward the filling and press with you fingertips to seal. Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas for 15 minutes, or until they are a rich golden brown. Serve hot from the oven. Potted Sea Trout with Dill Mild 265045 Matthew Harris for Chef's Challenge Fish This is a wonderful tasty dish that includes one of the best tasting fish around, Sea Trout. This makes a wonderful starter for a dinner party. Enjoy! 250g/9oz butter 1 bunch of dill 2 lemons 2tsp green peppercorns in brine 640g/1lb5B=oz sea trout fillets salt and pepper 1.Grate the zest of the lemons then peel them with a knife and segment them, so you are left with only the flesh (no pips). 2.Finely chop the dill. 3.Cut the trout into 2.5cm/1in cubes roughly 4.Melt the butter in a roomy pan and gently stew the trout until the cubes are nearly cooked then add the lemon zest, segments, dill and peppercorns. Season with salt and pepper. Spoon into ramekin dishes and chill for at least 6 hours. 5.To serve, remove from the ramekin and garnish with a spoon of creme fraiche and toast. African chicken stew Medium 227312 black pepper red pepper garlic a friend(Juha Jama) Chicken it's a delicious stew from Sierra Leone, West Africa. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer.This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts. "a taste like you never had before" 1 tablespoon olive oil 1 (3 pound) roasting chicken, deboned and cut into bite size pieces 2 cloves garlic, crushed 1 onion, chopped 1 large potato, diced 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1 teaspoon ground black pepper 1 teaspoon crushed red pepper flakes 1 teaspoon salt 1 cup water 3/4 cup unsalted natural-style peanut butter 1 (15 ounce) can garbanzo beans, drained and rinsed In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve. RED BEANS AND RICE Mild 265568 medium onions, finely diced garlic cloves, minced green pepper, finely diced tablespoon chili powder teaspoon paprika cup tomato sauce A few dashes hot sauce (such as Tabasco) www.epicurious.com main meal This variation on the southern staple can be prepared easily with ingredients one usually has on hand. It's hearty, flavorful, and foolproof a good choice when you come home from work and need supper in a hurry. 2 tablespoons olive oil 2 medium onions, finely diced 2 large garlic cloves, minced 1 green pepper, finely diced 1 tablespoon chili powder 1 teaspoon paprika 1 cup tomato sauce 1/4 cup water A few dashes hot sauce (such as Tabasco) 2 (15-ounce) cans kidney beans, rinsed well in a strainer 4 cups hot cooked rice (from 1 cup raw rice) Sour cream (optional) 1. Heat the oil in a large skillet over medium heat. Add the onions, garlic, and green pepper, and sauté until the pepper is very tender, about 10 minutes. 2. Sprinkle in the chili powder and paprika, and cook 30 seconds. Mix in the tomato sauce, water, hot sauce, and kidney beans, and simmer about 10 minutes, or until the mixture is hot and fragrant. Serve over rice with a small spoonful of sour cream on top, if desired. Tip: To give the beans a smoky flavor you can add 1 small chipotle pepper in adobo sauce. Mince it on a small plate with 2 knives before adding it to the beans. Omit the hot sauce. Makes 4 servings. Vegetarian Classics Gingerbread with Lemon Sauce Mild 269206 ginger cinnamon cloves Mother Dessert This is a typical Canadian dessert used by the early settlers. It is served hot or cold with a freshly made hot lemon sauce. Enjoy! Gingerbread: 4 1/2 cups whole wheat flour (white flour can be used) 3/4 cup white sugar 2 teaspoons baking soda 1 teaspoon baking powder 4 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 cup oil 2 1/3 cups water 1 cup blackstrap molasses (dark molasses) Lemon Sauce (enough for half the above cake): 1/4 cup white sugar 6 tablespoons white flour 1/4 teaspoon salt 2 cups water 1/3 cup lemon juice To make the gingerbread, sift together flour, sugar, baking soda, baking powder, ginger, cinnamon, cloves, and salt and mix in a large mixing bowl. Add oil, water, and molasses and mix with a wire wisk until just mixed. (Note: DO NOT OVER MIX) Pour into a greased 9x13 inch baking pan. Bake in oven at 350 F, 30-40 minutes. When done, it starts to separate from the edges of the pan. Makes about 24 servings. To make lemon sauce, mix all ingredients in a pot and bring to a boil while continually stirring. It should be thick and partly clear. Serve hot over squares of the gingerbread on plates. Masala Khichad=20 hot 256940=20 masala cumin seeds turmeric powder black pepper coriander powder bay leaves cloves =20 Basmati Action Group side dish=20 spicy rice (The combination of garam masala, cloves and black pepper may = make this dish too hot for some people. Reduce amounts of these = ingredients if desired.)=20 1 cup Basmati rice,=20 3/4th cup moong dal=20 2 medium tomatoes one large onion 3 tbsp oil (vegetable or sunflower) 1/2 tsp garam masala 1/2 tsp cumin seeds 1/4th tsp turmeric powder 1/4 tsp whole black pepper 1/2 tsp coriander powder 3-4 bay leaves 4-5 cloves salt to taste.=20 Combine dal and rice. Wash twice in water. Soak in a little water, for = half and hour. Drain. Chop onion and tomato fine. In a thick bottom pot = heat the oil. Add the cumin, cloves, bay leaves and turmeric. The spices = should `pop' but not burn. Turn down heat and add onion. When onion = starts browning, add tomato and cook to a paste. Add rice and dal and = fry for two minutes. Mix in the rest of the spices. Add just under two = cups of water , cover and cook on low heat till rice and dal are cooked = (about 20 minutes.) The khichadi should have a slightly gooey texture.=20 Doro-wete (stype of stew) Hot 238100 null African Palace #CALAGORY Meat null This is ethiopian cultual food. They call it 'Dror-wete' which means that chicken stew. It should taste spicy. You can also eat this stew with bread. You must keep in mind that it 2-2:30 hours to cooke. #SPICY Chili Pepper Onion Garlic Salt 1 pack of chicken legs (contains 6) 5-10 boiled eggs 4 cups of chopped onions 2 table spon of hot pepper 1 container of tomato pasta paste 1 table spoon of Garlic others ingredients #DIRECTION First take 4 cups of choped onion and cooke it by adding a small amount of water for about half an hour. Measure half of oil or butter and stir it along with the onions. At the same time, add 2 spoons of hot pepper and tomato paste and continue cooking for a additional half an hour. Now, after washing the packed of 6 chiken legs properly, you are ready to add them into the same container and continue cooking the same meat for 30 - 45 minutes. It will be a good time now to add the boiled eggs and add some traditional ingredients to make the stew more tasty and spicy. Chicken Makhani (Butter Chicken) Hot 289198 null indiaexpress.com main course Tis is one of the most popular dishes of India. It a hot spicy dish and its mouth warming taste comes from the touch of indian spices that are added in it. The more spicer the better!A good tip is : Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand. 1 (800 gms) of chicken 1 tblspn of lemon juice 1 tspn of kashmiri red chilli powder Salt to taste For Marination 1 cup of yogurt Salt to taste 2 tblspns of garlic paste ½ tspn of garam masala powder 2 tblspns of butter (for basting) 1 tspn of kashmiri chilli powder 2 tblspns of ginger paste 2 tblspns of lemon juice 2 tblspns of mustard oil For Makhani gravy 50 gms of butter 1 tblspn of ginger paste 1 tspn of chopped green chillies 1 tblspn of red chilli powder Salt to taste ½ tspn of dried fenugreek leaves(kasoori methi) 1 tblspn of whole garam masala 1 tblspn of garlic paste 400 gms of tomato puree ½ tspn of garam masala powder 2 tblspns of sugar/honey 1 cup of fresh cream Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour. Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Then add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken on to a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and keep aside. Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with nann or parantha. Tom yum koong (Hot and sour shrimp soup) Hot #INGREDENTS 12 medium-large shrimps 1 stalk lemon grass 1 cup sliced mushrooms 6 cups chicken stock 4 kaffir lime leaves 2 to 3 tablespoons fish sauce 2 to 3 tablespoons lime juice 1 teaspoon chili paste 8 sprigs fresh coriander 222197 Kaffir lime leaves Chili paste Coriander A la Carte vol.2 (Siam Kitchen) Soup This is a favorite dish from the Siam Kitchen located in downtown Ottawa. It should be a bit sour and very hot. Some good advice here is to wash, peel and devein the shrimps. Also, finely cut the lemon grass before adding. This recipe should make 6 to 8 mouth watering servings. null In a large saucepan, bring the chicken stock to a boil. Add the lemon grass and kaffir lime leaves. Add the shrimps and simmer gently for 3 minutes. Add the sliced mushrooms. Remove from the heat. Season to taste with fish sauce, lime juice and chili paste. Serve hot in individual soup bowls, garnished with coriander sprigs. Vietnamese Fresh Spring Rolls Mild 238705 Chili pepper paste Mommy's Recipe Appetizer Makes a great appetizer, especially if you plan to eat a heavy meal, or simply makes a great snack. Personally, I'm just going on a family favourite, but I see a lot of people like it. Ingredients 1/3 (6.75 ounce) package rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped Dipping Sauce 1: 4 teaspoons fish sauce 1/4 cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar 1/2 teaspoon chili pepper paste Dipping sauce 2: 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. One at a time, dip the spring roll wrappers into the water for a few seconds to soften. Lay wrappers flat. In centers place rows of shrimp, vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrappers, beginning at the end with the lettuce. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures. Lemongrass Noodles with Chicken Mild 238705 Jalapeno pepper http://vegetarian.allrecipes.com/AZ/VietnameseRiceNoodleSalad.asp Main Dish Tired of the regular caeser salad, looking for an alternative? Well, although this is not absolutely vegetarian, you can subsitute the fish sauce with vegetarian fish sauce(that is if you can find it). 5 cloves garlic 1 cup loosely packed chopped cilantro 1/2 jalapeno pepper, seeded and minced 3 tablespoons white sugar 1/4 cup fresh lime juice 3 tablespoons fish sauce 1 (12 ounce) package dried rice noodles 2 carrots, julienned 1 cucumber, halved lengthwise and chopped 1/4 cup chopped fresh mint leaves 4 leaves napa cabbage 1/4 cup unsalted peanuts 4 sprigs fresh mint Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs. Pan Roasted Cornish Game Hen With Asparagus and Morels Mild 267817 freshly ground black pepper salt living.yahoo.com Main Dish The small size of Cornish game hens makes them ideal for pan roasting. The hens are accompanied by a sauce that is rich with the smoky, earthy taste of morel mushrooms, a relative of the truffle. Morels can be purchased fresh or dried; if they are dried, soak them first in very hot water for 10 minutes, drain, and use as needed. 2 – Cornish game hen, 24-48 ounces each, or 4 smaller hens 1/2 cup – canned chiken broth, low sodium 1 tablespoon – chives, chopped fine 2 tablespoon – dry white wine 1/4 teaspoon – freshly ground black pepper 1 cup – morel mushrooms, ends trimmed, caps split in half lengthwise, washed and drained well 2 teaspoon – olive oil, as needed 1 bunch – pencil asparagus, top half of stalk, trimmed into 1 inch pieces 1/2 teaspoon – salt, or to taste 1/2 – shallots, minced 1 teaspoon – unsalted butter 1. Preheat oven to 400 degrees F (200 degrees C). Rinse hens under cold water and pat dry with paper towels. Remove the backbone of the hens; place a hen on the cutting board, breast-side down. Carefully use a sharp knife to cut down either side of the backbone and remove. Flatten the hen by gently tapping the blade of the knife on the cartilage between the breast meat until the cartilage splits. Trim off about a 1/2-inch of the leg tips. 2. Heat a large non-stick skillet over medium-high heat and add one-fourth of the olive oil. Season each hen with the salt and pepper. Place a hen, skin down, into the heated pan; cook until the skin begins to brown, about 5 to 6 minutes. Transfer the pan to the oven to cook until the skin is very crisp, about 15 minutes. 3. Transfer hen to a plate and reserve. Repeat process with other hen. When both hens have been browned place them together in the pan, skin side up, and return them to the oven to finish cooking, about 15 minutes longer, until the juices run clear. 4. Turn off oven, remove the finished hens to a clean plate and reserve warm. Reheat the pan with any remaining oil over medium heat. Add the asparagus and shallots and cook, stirring constantly, until asparagus is bright green and shallots are wilted, about 2 minutes. Add the morels and cook until softened, about 1 minute more. 5. Add the wine to the pan and use a wooden spoon or a spatula to gently loosen any food that is stuck to the pan. Add the broth, along with any collected meat juice from the hens and bring to a simmer for 2 to 3 minutes. Swirl in the butter and chives and adjust seasoning as desired with extra salt and pepper. 6. Using a slotted spoon, cover the bottom of a warmed serving dish with the asparagus and morels. Place the hens over the vegetables and spoon the sauce over the top. Serve immediately. Kufta Medium 262690 Seven spices mix package My mother Meat (barbecue) The kufta can be served with humus, pita bread and garden salad 2 lb regular ground beef 1/4 cup of "burgol # 1" 1/2 cup of minced walnuts 2 t.p of seven spices mix 1/2 t.p of black pepper 1/2 t.p of red pepper 1/4 t.p of hot red pepper 1 t.p of salt 1 t.p of garlic 4 t.p minced onion Thoroughly wash the burgol. Mix it with the regular grind ground beef. Then add in the finely minced onion along with the rest of the ingredients. Mix it very well. Divide mixture into 16 parts and work it in your hands to get a hotdog shape. Cook on the grill for 5 minutes. Vietnamese Spring Rolls Mild 238705 Ground Pepper Based on Mommy's Recipe Appetizer Makes a great appetizer, especially if you plan with a light meal, or simply makes a great snack. My favourite because I omitted the icky mushroom, and I don't like soggy bean sprouts. 3-4 eggs, beaten 1 onion, finely chopped 3/4 (4 ounce) small cooked small shrimp, deveined 1 pound lean pork 2 tablespoons vegetable oil 1 carrot, julienne 1 small vietnamese root, inside should be white and little veins of purple 2 pinches ground black pepper 1 tablespoon soy sauce 3 tablespoons fish sauce 1 clove garlic, chopped 20 rice wrappers (6.5 inch diameter) 1 quart oil for deep frying Ground the lean pork in a food processer. In a large bowl, mix the eggs, onion, shrimp, pork, vegetable oil, carrot, vietnamese root, pepper, soy sauce, fish sauce and garlic. Omit the shrimp if you find the spring roll to meaty! One by one, fill the wrappers with 2 to 3 tablespoons of the mixture. Roll the wrappers. For really crispy spring rolls, add less filling, and roll tighter. In a large saucepan, heat the oil to 375 degrees F (190 degrees C). Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels. Baked samosas Mild 287872 null http://www.recipecenter.com/Recipe.asp?code=15535 Entree null 1/2 cup Evaporated Milk, plus 2 tbsp Evaporated Milk, (if needed) 3 tbsp Unsalted Butter 2 tsp Sugar 3/4 tsp Salt 2 1/2 tsp Yeast 3 cup Flour FILLING : 1 med Idaho Potatoes, cut into -½" chunks 1 cup Frozen Peas 2 tbsp Oil 2 Clove Garlic, finely chopped 2 tsp Fresh Ginger, finely chopped 1 tsp Dried Coriander 1/2 tsp Cumin 1/4 tsp Pepper 1/4 tsp Salt TOPPING: 1 Egg, beaten with 1 tbsp Water Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite firm but it should be moist enough to hold together. Make the filling while the dough is rising. Place the potato cubes in a small saucepan and cover with water. Bring to a boil over medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until they have slightly softened but are not cooked through. Add the peas to the boiling water for the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a large frying pan set over medium high heat and add the onions, garlic and ginger. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and salt and stir until well mixed. Remove from the heat and cool slightly. Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let the balls rest 10 minutes. Preheat the oven to 350°F with the rack in the center position. Lightly spray a large baking sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a 7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge inward toward the filling and press with you fingertips to seal. Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas for 15 minutes, or until they are a rich golden brown. Serve hot from the oven. Grilled Marinated Shrimp With Spicy Sauce Hot 264112 Chile Sauce Grounded Pepper Cook Book Grilled Shrimp With Spicy Sauce This is a nice recipe, it won't take a lot of time to prepare, about 20 minutes. It should taste spicy and a bit as salty. A goo way to prepare this is that after you add the shrimp to the oil with the garlic in a large bowl; cover them and marinate them for one hour and you prepare the sauce meanwhile. 24 large fresh shrimp -- peeled and divined 2 tablespoons olive oil 1 tablespoon minced garlic 1 teaspoon chopped fresh thyme, or ½ tsp. dried Salt and fresh ground pepper to taste SAUCE: 6 plum tomatoes, halved and seeded -- grilled, OR sun-dried tomatoes, re-hydrated 2 tablespoons chili sauce 2 tablespoons prepared horseradish 2 tablespoons fresh lemon juice 1 tablespoon fresh lime juice 1/4 teaspoon Tabasco sauce, or to taste #SEASONINGS 2 tbsp fresh lemon juice 1 tbsp fresh lime juice 2 tbsp chili sauce #DIRECTION Prepare grill; grill tomatoes if using them for the sauce, and set aside. Place the shrimp, oil, garlic and thyme in a large bowl; cover and marinate 1 hour. Meanwhile, prepare the sauce: Place all sauce ingredients in a blender or food processor and process until smooth. Grill shrimp 2-3 minutes on each side; serve with spicy sauce. RED BEANS AND RICE Mild 273985 garlic cloves, minced teaspoon paprika www.therecipe.com main meal These individual meat loaves are topped with a sweet and tangy sauce. The sausage in this recipe yields a more complex flavor than your standard meat loaf. 2 eggs, beaten 3/4 cup crushed buttery round crackers 1/2 cup milk 1/2 cup grated Parmesan cheese 1/2 cup chopped onion 1 teaspoon Worcestershire sauce 1 teaspoon dried Italian-style seasoning 1 teaspoon garlic salt 1 pound ground beef 1 pound ground sausage 1 cup ketchup 1/2 cup packed brown sugar 1 tablespoon Worcestershire sauce 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dish. 3 In a separate small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Mix this together well and spoon some of this sauce over each loaf. Garnish each loaf with some Parmesan cheese and seasoning to taste. 4 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Hot and Spicy Crab Claws Hot 222495 Red Chilies Ginger Cariander Chinese & Asian Cookbook Appetizer Quick stir-fried appetizer based on an Indonesian dish. 12 fresh or frozen and thawed cooked crab claws 4 shallots, roughly chopped 2-4 fresh red chilies, seeded and roughly chopped 3 garlic cloves, roughly chopped 1 teaspoon grated fresh ginger 1/2 teaspoon ground coriander 3 tablespoons peanut oil 1/4 cup water 2 teaspoons sweet soy sause 2-3 teaspoons lime juice salt, fresh cilantro leaves to garnish crack the crabs claws with the back of a heavy knife to make eating them easier and set aside. In a mortar, pound the chopped shallots with the pestle until pulpy. Add the chilies, garlic, ginger and ground coriander and pound until the mixture forms a fairly coarse paste. Heat the wok over medium heat. Add the oil and swirl it around. When it is hot, stir in the chili paste. Stir-fry for about 30 secounds. INcrease the heat to heigh. Add the crab claws and stir-fry for another 3-4 minutes. Stir in the water, sweet soy sause, lime juice and salt to taste. Continue to stir-fry for 1-2 minutes. Serve immediately, garnished with fresh cilantro. The crab claws are eaten with the fingers, so it is helful to provide finger bowls. hot and sour soup hot 218519 hot pepper grandmother soup Hot and Sour soup originated in China a long time ago as a way of using up left covers! It can be made as hot as you wish by the addition of as any habs as you want(or any other hot pepper) 1/4 cup cloud ears OR 1 cup dried Chinese black mushrooms 1/4 lb ground pork 3 tbls cornstarch 1 tbls dry sherry OR Chinese cooking wine 1/2 cup water 2 beancurds 4 tbls rice wine vinegar or to taste(this is the sour) 1/2 tsp white pepper 1 tsp hot chile paste 2 tsp sesame oil 3 scallions chopped to garnish 1 quart chicken stock(use good home made) salt to taste 1 tbls light soy sauce 1 egg, beaten Soak the chinese mushrooms in boiling water for about half an hour then shred them, removing the tough stems first. Combine the pork with the cornstarch and the rice wine or sherry. Mix the remaining cornstarch with the little bit of water and set it aside, then cut each beancurd into one inch pieces...combine vinegar, pepper, chile paste and sesame oil in a bowl, and chop the green onions(scallions) Bring the chicken stock, salt and soy sauce to a boil in a non reactive pot...add the pork and cook for 1 minute. then add the mushrooms and the bean curd pieces and bring back to boil for another two minutes...add the cornstarch mix and thicken a little, lower heat and add the vinegar, taste for seasoning, and stir in the beaten egg, and add the green onions.That is it, serve it right away, with a bowl of steamed Thai rice! Just great, and if you add a couple of chopped habs with the pork, to taste, it will be even better! Cheers, Doug in BC MA PO TOFU Hot 234525 Chili Bean Sauce Garlic Family recipe Main Dish This is famous sichuan dish. It should taste spicy and delicious. Don't over cook the ingredients. 120g beef/pork 1 Tbsp. minced garlic 21/2 Tbsp. chili bean sauce 350g diced beancurd 120g minced beef/pork 3 Tbsp. water Stir-fry minced beef/pork for 1/2 min. Add Garlic and Chili Bean Sauce, diced beancurd, and water Cook through, Serve immediately. stir-frying mutton with scallion Medium=20 311530=20 chinese pepper Chinese Food=20 Meat=20 This is a popular Chinese family dish. It is quite easy to cook and = taste delicious also.=20 100g. vegetable oil 400g. fresh mutton (back leg part)=20 150g scallion (white part)=20 1.0 tbsp. soy sauce=20 0.4 tbsp. salt 0.1 tbsp. monosodium glutamate 0.5 tbsp. seasoning wine 0.1 tbsp.=20 1.put the slice of the fresh mutton and slice of scallion and other = ingredients except vegetable oil togeter and mix around. 2.put the vegetable oil into to a frying pan.When the oil is very hot = put the mixed into to the pan,turn over in ingredients several times and = cook about 3 minutes. Szechuan Spicy Meat and Eggplant Hot 311198 chili sauce ground black pepper minced clove garlic chopped fresh ginger Chinese family recipe meat Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my father, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice. 1 pound ground meat 1 large eggplant, diced 4 tablespoons soy sauce 1/4 cup chicken stock 1 teaspoon chili sauce 1 teaspoon white sugar 1/2 teaspoon ground black pepper 2 tablespoons oyster sauce 1 tablespoon cornstarch 4 tablespoons water 2 cloves garlic, minced 4 large green onions, finely chopped 1 tablespoon chopped fresh ginger 1/2 pound medium shrimp - peeled and deveined 1 tablespoon vegetable or sesame oil 1 Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a seperate small bowl, combine the cornstarch and water, and set aside. 2. Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and shrimp for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef and cook for 3 more minutes, again stirring constantly, until browned. 3. Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of green onions and the sesame oil. Spicy Cajun Chicken Soup Medium - Hot 272900 Garlic Cayenne Chili Powder Crushed Red Peppers Basil Oregano Frank's Red Hot Sauce My own creation. Soup Ok so I did make it up myself but its GOOD. I work as I cook if that = helps. I made yesterday and everyone said it was good. It was described = as being sweet yet hot. Its basically a tomato based soup with vegetables chicken = and spices. It can be as hot as you want to make it. 3/4 butter 1/2 medium sized spanish onion diced 2 carrots diced 3 potatos cut into cubes (Homefry size) 1 can sweet pees 1 can green beens 15 oz of chicken breast chopped (roughly 3 to 4 chickens breast cuts) 3 cans Heinze Tomato soup 5 cups of water 2 tbs of chopped garlic 3 tbs of basil 3 tbs of oregano 2 tbs of crushed red peppers 2 tbs of cayenne 2 tbs of chilli powder 3-4 tbs of Frank's hot sauce Melt butter in large pot on medium heat. When the butter is melted add = the garlic, onions and carrots and let them cook for about five minutes. = While thats going on its a good idea to cook the chicken, I usually cook = it in a frying pan half full of water with herbs and spices added to = give the chicken flavor. When the onions, garlic and carrots are ready = add the tomato soup, water, herbs and spices, as well as the pees beans = and potatos. Add the chicken when it is done cooking. Let all this = simmer on medium to low heat stirring occaisionally until the carrots = and potatos are cooked (they'll be soft or tender) then serve.=20 Spice quantities can be adjusted to suite taste. Pork Ribs (Dwaeji Kalbi) Hot 266649 Chile paste Pepper Taiwan family recipe Food Active Work and Total Preparation Time: 1 hour plus 3 hours marinating A popular Taiwan food. 5 pounds pork back ribs 1(1-inch) piece ginger root, minced 1 clove garlic, finely chopped 1 cup Korean chile paste 1/2 cup Korean malt syrup 1/2 cup sugar 1/8 cup soy sauce 3 tablespoons Korean sesame oil 1 teaspoon pepper If ribs are not separated, separate cutting meat between the bones. Place in large bowl. Combine ginger, garlic, chile paste, malt syrup, sugar, soy sauce, oil and pepper in large bowl. Rub marinade generously over meat. Cover and refrigerate 3 hours or preferably overnight. Grill ribs over medium-high heat until done, about 5 to 6 minutes per side. 6 servings. Each serving: 590 calories; 929 mg sodium; 111 mg cholesterol; 40 grams fat; 30 grams carbohydrates; 25 grams protein; 0.11 gram fiber. Black Bean Quesadillas Mild 288134 Cumin http://www.vegsource.com/recipe/ Entre Very easy to make veggie quesadillas. 4 8" flour tortillas 9 oz. can fatfree black bean dip 4 oz. shredded nonfat Cheddar cheese 2 tablespoons chopped green onions 2 tablespoons chopped fresh cilantro 1 teaspoon ground cumin 1 1/2 cups thinly sliced iceberg lettuce 2 Italian plum tomatoes -- chopped 1/2 cup salsa or picante sauce Heat oven to 375. Place tortillas on ungreased cookie sheets. Spread each with 1/4 of bean dip. Sprinkle with cheese, onions and cumin. Bake at 375 for 4 to 5 minutes or until thoroughly heated. Sprinkle cilantro and lettuce over cheese; top with chopped tomatoes. Fold each tortilla in half. Serve with salsa. Makes 4 quesadillas. Mediterranean Beef Kabobs mild 290703 tarragon oregano freshly ground black pepper some cooking magazine Beef 15 minutes of preparation + 4hrs of marinating+ 10 mins of broiling=3D = MMMMMM BEEF! 1.5lb boneless beef sirlion steak 3 green onions, sliced 1/4 cup olive oil 3 Tbsp. lemon juice 1.5 tsp. bottled minced garlic 2 tps. dried tarragon, crushed 1/2 tsp. dried oregano, crushed 1/4 tsp. freshly ground black pepper Trim fat from meat. Cut meat into 1.5 inch cubes. Place meat cubes in a self-sealing plastic bag set in a shallow dish.=20 For marinade, in a small bowl, combine green onion, olive oil, lemon = juice, garlic, tarragon, oregano, and pepper. Pour over meat; seal bag. = Marinate in refigerator for 4 to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Thread meat cubes onto six 12 inch meatal skewers, leaving 1/4 incn between pieces. Place kabobs on the unheated rack of a=20 broiler pan. Broil 4 to 5 inches from heat for 10 to 12 minutes or until meat is slightly pink in the center, turning occasionally to brown = evenly. Spicy Hot Chilie 262247 chili powder cumin seeds=20 oregano=20 cayenne pepper=20 coriander=20 hot chile peppers http://www.recipes.com Soup This is an interesting chilie recipe which is great to serve at a BBQ or = during a sports event. 2 tablespoons vegetable oil=20 2 onions, chopped=20 3 cloves garlic, minced=20 1 pound ground beef=20 3/4 pound beef sirloin, cubed=20 1 (14.5 ounce) can peeled and diced tomatoes with juice=20 1 (12 fluid ounce) can or bottle dark beer=20 1 cup strong brewed coffee=20 2 (6 ounce) cans tomato paste=20 1 (14 ounce) can beef broth=20 1/2 cup packed brown sugar=20 4 1/2 tablespoons chili powder=20 1 tablespoon cumin seeds=20 1 tablespoon unsweetened cocoa powder=20 1 teaspoon dried oregano=20 1 tablespoon ground cayenne pepper=20 1 teaspoon ground coriander=20 1 teaspoon salt=20 4 (15 ounce) cans kidney beans=20 4 fresh hot chile peppers, seeded and chopped=20 Heat oil in a large saucepan over medium heat. Cook onions, garlic, = ground beef and cubed sirloin in oil for 10 minutes, or until the meat = is well browned and the onions are tender. 2 Mix in the diced tomatoes = with juice, dark beer, coffee, tomato paste and beef broth. Season with = brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, = coriander and salt. Stir in 2 cans of the beans and hot chile peppers. = Reduce heat to low, and simmer for 1 1/2 hours. 3 Stir in the 2 = remaining cans of beans, and simmer for another 30 minutes.=20 All-At-Once Cake. Mild 246892 My loving wife Dessert A fast and ease tasty dessert to prepare. 1 ½ cups sugar 2 tsp. vanilla 2/3 cup margarine 4 eggs 2 cups flour 2 tsp. baking powder Milk Put margarine in 2 cup measuring cup, add eggs and fill to the two-cup line with milk. Combine remaining ingredients in mixing bowl, add liquids and beat for five minutes. Pour into two 8" round cake pans and bake at 350° for 25 - 35 minutes. Peppery and hot Chicken [Ma-la Zi Ji] Hot 311215 szechuan peppercorns, ground black pepper hot bean sauce The Good Food of Szechwan[International Recipes] Chinese, poultry Ma-la Zi Ji is fairly hot, quite spicy and also has a peppery flavor. 1 pound skinless boneless chicken breasts 1 tablespoon tapioca starch 1 tablespoon rice wine 1 egg white 6 water chestnuts 5 tablespoons green onions, chopped 2 tablespoons fresh ginger root, finely chopped 2 tablespoons garlic, finely chopped 1 tablespoon hot bean sauce 2 teaspoons tapioca starch 1 tablespoon chicken stock 1 tablespoon soy sauce 2 teaspoons sugar 1 teaspoon vinegar 2 teaspoons sesame oil 1 teaspoon szechuan peppercorns, ground 1/2 teaspoon black pepper Cut the chicken breast into 1-inch pieces, or slightly smaller. Make the marinade by mixing the tapioca starch with the wine and then beating in the egg white. Mix with the chicken and marinate at least 15 minutes. Slice the water chestnuts thinly. chop the green onion coarsely and the ginger and garlic finely. To make the seasonings, first mix the cornstarch with the stock or water and soy sauce in a small bowl, then add and mix together the sugar, vinegar, sesame oil, szechuan pepper, black pepper and salt. Heat 1/4 cup of cooking oil or slightly more in a wok or large frying pan until very hot. Pour extra marinade off the chicken and add the chicken pieces to the heated oil. Stir to keep the pieces separate as they cook. (It may be necessary to cook the chicken a few pieces at a time if your heat source is insufficient to cook all the chicken quickly and at once.) when the chicken has turned white, remove and drain. Leave only 3 tablespoons or so cooking oil in the wok. Heat this oil and add the hot bean sauce, green onion, ginger and garlic. Stir together over a high heat until the garlic and ginger begin to absorb the rec color from the hot bean sauce. Return the prefried chicken pieces and add the water chestnuts and seasoning mix (give it a quick stir first). Stir, checking for salt. When the chicken is reheated and the sauce has thickened slightly, remove to a serving dish and serve hot.. Szechuan Spicy Meat and Eggplant Hot 311198 chili sauce ground black pepper minced clove garlic chopped fresh ginger Chinese family recipe meat Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my father, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice. 1 pound ground meat 1 large eggplant, diced 4 tablespoons soy sauce 1/4 cup chicken stock 1 teaspoon chili sauce 1 teaspoon white sugar 1/2 teaspoon ground black pepper 2 tablespoons oyster sauce 1 tablespoon cornstarch 4 tablespoons water 2 cloves garlic, minced 4 large green onions, finely chopped 1 tablespoon chopped fresh ginger 1/2 pound medium shrimp - peeled and deveined 1 tablespoon vegetable or sesame oil 1 Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a seperate small bowl, combine the cornstarch and water, and set aside. 2. Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and shrimp for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef and cook for 3 more minutes, again stirring constantly, until browned. 3. Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of green onions and the sesame oil. CARBONARA Mild 279389 Salt Black-pepper Italian food Pasta Cooking quickly is important. Easy to cook and tasty. This recipe is for two people. Spaghetti 200g Bacon 3 slices Onion 1/2 Yolk 1 Cream 100g Grated cheese tablespoon 2 Salt little Black pepper little Olive oil tablespoon 1 for boiling spaghetti Salad oil tablespoon 1 1. Cut the bacon to 5mm width and slice up the onion. 2. Mix the yolk, cream, grated cheese, salt and black pepper. 3. Put the salad oil in a frying pan and heat. Fry the bacon and onion over a moderate fire for 3 -4 minutes. 4. Boil the spaghetti. 5. Put the cooked spaghetti in the frying pan and add the sauce that is made in 2. 6. Mix a few seconds with retained heat. Mixed Vegetables Medium 260056 Fenugreek Cumin seeds Tumeric Salt www.desicookbook.com The name says it. This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes: Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. 1 tsp fenugreek 1 tomato 1 onion chopped 1 tsp cumin seeds Salt to taste 1/4 tsp tumeric 3-4 green chilies chopped 2-3 tbs oil Heat the oil and add all the ingredients and spices. Cover and cook on low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy. Do not add extra water. Let them cook in their own juices.