Read 1,001 Best Hot and Spicy Recipes Online

Authors: Dave Dewitt

Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments

1,001 Best Hot and Spicy Recipes (136 page)

BOOK: 1,001 Best Hot and Spicy Recipes
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Trinidad Herb Seasoning Paste
Trinidadian Coconut-Curried Goat
Trinidadian Curried Cauliflower, Potatoes, and Peas
Trinidadian Wood-Grilled Shark Steaks
Trinidadian-Style Oxtail
Tropical “Guacamole” with Fruit
Tunisian Broiled Shrimp
Turkey
Mayan Turkey Stew
Smoked Mexican Turkey with Orange Chile Oil Marinade
Smoked Turkey Basted With Cascabel Oil
Turnips, in Peppered Pineapple Fruit Salad with Cayenne Turnips
Twice-Cooked Spicy Chicken
Two-Chile Quesadilla Ecstasy
U
U.B. Alarmed Five-Chile Chili
Udang Goreng Chilli (Prawns in Chile-Garlic Sauce)
Ukoy (Sweet Potato and Shrimp Squash Cakes)
Umai (Tangy Marinated Fish)
Urab (Vegetable Salad with Spiced Coconut Dressing)
V
Vatapá (Fish and Shrimp in Ginger-Peanut Sauce)
Veal, Sliced with Espelette Peppers
Vegetables and accompaniments
African Chile-Coconut Rice
Aloo Curry (Curried Potatoes)
Amuyale (Spiced and Steamed Yams)
Arroz con Chiles Poblanos Rojos (Rice with Red Poblano Chiles)
Arroz con Coco y Pasas (Colombian Coconut Rice with Raisins)
Arroz Con Rajas y Elotes (Rice with Sliced Chiles and Corn)
Arroz de Huaca (Oxala’s Rice)
Asparagus Sheaves Kambu
Barbacoa de Papas (Barbecued Potatoes)
Blue Corn Vegetable Tamales
Breadfruit Creole
Breadfruit Oil-Down
Calabacitas con Chile Verde (Squash with Green Chile)
Calabacitas en Adobillo (Squash in Adobo Sauce)
Calabrian Peppers
Callaloo-Scotch Bonnet Strudel
Camotes Fritos (Hot Fried Sweet Potatoes)
Caribbean Cabbage and Green Peas
Chayote con Ajís (Chayote Squash Sautéed with Chiles)
Chayotes Exquisitos (Exquisite Chayotes)
Chile de Mango (Mango Chile)
Chile-Cheese Broccoli Casserole
Chile-Grilled Caponata
Chiles Pasilla Tlaxcaltecas (Pasilla Chiles in Sweet Sauce)
Chiles Rellenos de Aguacate (Avocado Rellenos)
Chiles Rellenos de Verdura (Vegetable Rellenos)
Coconut-Chile Rice
Corn and Jalapeño Custard
Dal Curry
Double-Chile Vegetable Stew
Double-Whammy Onion Rings
Dried Fruit Curry
Elote con Crema y Chiles Serranos (Spicy Creamed Corn and Serrano Chiles)
Ensalada de Garbanzos (Chickpea Salad)
French Caribbean Ratatouille
Frijoles Charros Numero Dos (Cowboy Beans #2)
Frijoles Charros Numero Uno (Cowboy Beans #1)
Frijoles Negros (Brazilian Black Beans)
Frijoles Negros en Salsa de Nueces (Black Beans in Walnut Sauce)
Frijoles Negros Estilo Cubana (Black Beans, Cuban Style)
Frijoles Zacatecanos (Zacatecas-Style Beans)
Gallo Pinto (Costa Rican Beans and Rice)
Grilled Spicy Onions
Guiso de Repollo (Bolivian Cabbage in Tomato Sauce)
Happy Pancakes with Nuoc Cham Dipping Sauce
Homestyle Fries with Red Chile Salt and Cilantro Catsup
Hongos con Chile Pasilla (Mushrooms with Pasilla Chiles)
Hongos con Chile y Queso (Mushrooms with Chile and Cheese)
Hot Zucchini with Sour Cream and Dill,
Humitas con Achiote (Puréed Corn with Annatto)
Island-Style Okra and Rice
Isu (Spiced Boiled Yams)
Jamaica Jammin’ Sweet Potatoes
Jamaican Rice and Peas
Kao Pad Prik (Chile Fried Rice)
Khow Pat Prik Sapbhalot (Piquant Pineapple Fried Rice)
Lima Beans with Ají Chiles
Llapingachos (Ecuadorian Spiced Potato Cakes)
Many Vegetables Salad
Marinated Chipotle Zucchini
Mawk Mak Phet (Stuffed Chile Peppers)
Mbaazi za Nazi (Swahili Beans)
Mee Grob (Herbed Crispy Vermicelli)
Mixed Vegetable Tagine
Moros y Cristianos (Black Beans and White Rice)
Nasi Goreng (Indonesian Spicy Fried Rice)
Nasi Goreng #2 (Indonesian Savory Rice)
Nasi Kerabu (Spicy Rice Medley with Roasted Fish)
Nasi Kunyit (Yellow Festive Rice)
Orange-Glazed Fiery Green Beans
Pad Thai Spicy Thai Noodles
Paltas Rellenas (Peruvian Stuffed Avocados)
Papas Arequipeña (Fiery Potatoes in Peanut and Cheese Sauce)
Papas Canary Island Style
Papas Huancaino (#1 and #2)
Papitas con Chile (Little Potatoes with Chile)
Peperonata
Perkadels (Spiced Mashed Potatoes)
Picante de Aguacates (Spicy Chilean Avocado)
Pickled Mixed Vegetables
Pisang Kari (Malaysian Banana Curry)
Rajas con Crema (Sliced Chiles with Cream)
Reggae Rice
Repolho com Vinho (Chile-Spiced Cabbage with Wine)
Sambal Ubi Kentang (Potato Sambal)
Setas à la Vinagreta (Mushrooms Vinaigrette)
Sizzling Shrimp and Potato Fritters
Smoky Eggplant, Country Style
Southwest Summer Vegetables
Spiced Glazed Carrots with Dill,
Spiced Indian Fried Rice
Spiced-Up Vegetarian Jollof Rice
Spicy Caribbean Black Beans
Spicy Chayote Gratin
Sugar Bean Curry with Jalapenos
Super-Rich Vegetable Stock
Sweet and Hot Glazed Carrots
Tagine Bil Hummus (Aromatic Chickpea Tagine)
Texas Jalapeño Onion Rings
Timun Mesanten (Chile- and Coconut-Braised Cucumbers)
Trinidadian Curried Cauliflower, Potatoes, and Peas
Vegetable Enchiladas with Chipotle Cream Sauce
Vegetable Medley Potato Salad
Vegetable Pad Thai (Stir-Fried Rice Noodles, Thai-Style)
Vegetables in Peanut Sauce
Vegetarian Fried Noodles (Sayur Mee Goreng) West Indies Plantains with Cheese
Vegetarian Fried Noodles (Sayur Mee Goreng)
Veggie Tacos With Spicy Curry Sauce
Venison
New Mexican Venison Cauldron
Seared Chipotle and Garlic Venison
Vietnamese Chile and Garlic-Grilled Pork with Bun Cha Salad
Vietnamese Sweet and Sour Snapper Soup
Vietnamese-Style Beijing Duck
W
Wali Na Samaki (Tanzanian Fiery Fried Fish and Rice)
Walnuts
Fast and Fierce Fudge
Frijoles Negros en Salsa de Nueces (Black Beans in Walnut Sauce)
Grand Cayenne Good-Goods
Habanero Mango-Walnut Cookies
Not So English Toffee
Peppered Walnuts
Peruvian Walnut Chicken
Produce Guy’s Favorite Burgers
Roasted Poblanos Stuffed with Mushroom-Walnut Pesto
Stuffed Chicken Breasts with Walnut Pipian Sauce
Warm Chocolate Pecan Pie
Wasabi-Marinated Ahi Tuna with Asian Chile Slaw
Water buffalo, in Seum Sin Kuai (Braised Water Buffalo Stew with Chiles)
West Indian Masala
West Indies Plantains with Cheese
Wettha Thayet Thi Chet (Spiced Burmese Pork with Green Mango)
White Cheese and Tomato “Salad,”
White Chocolate Ancho Chile Ice Cream
White Radish Salad
White Sauce
Wild Mushroom and Vegetable Gumbo with Jalapeños
Wild Mushroom Bisque with Grilled Chicken
Wonton Soup Broth
X
Xin-Xin (Spicy Chicken with Pumpkin Seeds)
Y
Yams
Amuyale (Spiced and Steamed Yams)
Isu (Spiced Boiled Yams)
Yesiga T’ibs (Beef Berbere)
Yogurt
Mango Lassi with Ghost Chile
T.A.P. Sandwich
Yogurt Scones with Red Chile Honey
Yugoslavian Tomato-Pepper Relish
Z
Zesty French Bread Salad
Zhoug (Hot Herb Paste from Yemen)
Zippy Apple Cole Slaw
Zucchini
Chiles Rellenos de Verdura (Vegetable Rellenos)
Hot Zucchini with Sour Cream and Dill,
Marinated Chipotle Zucchini
Marvelous Meatless Spicy Paella
Southwest Summer Vegetables
Southwestern Chile-Corn Quiche
Vegetable Enchiladas with Chipotle Cream Sauce
Zucchini Ensalada
METRIC GUIDELINES
With The Tables below and a little common sense, you’ll have no Trouble making These recipes using metric measuring instruments. We have rounded off The liters, milliliters, centimeters, and kilos To make conversion as simple as possible.
SOME BENCHMARKS—ALL YOU REALLY NEED TO KNOW
Water boils at 212°F
Water freezes at 32°F
325°F is The oven temperature for roasting
Your 15 mL measure replaces one Tablespoon
Your 5 mL measure replaces one Teaspoon
A 20 cm × 20 cm baking pan replaces a U.S. 8” × 8”
A 22.5 cm × 22.5 cm baking pan replaces a U.S. 9” × 9”
A 30 cm × 20 cm baking pan replaces a U.S. 12” × 8”
A 22.5 cm pie pan replaces a 9” pie pan
A 21 .25 cm × 11.25 cm loaf pan replaces an 8” × 4” loaf pan
A 1.5 liter casserole, sauce pan, or soufflé dish replaces a 1½ qt dish
A 3 liter casserole, sauce pan, or soufflé dish replaces a 3 qt dish
5 cm is about 2 inches
1 pound is a little less Than 500 gm
2 pounds is a little less Than 1 kg
OVEN TEMPERATURES
175°F
80°C
200°F
100°C
225°F
110°C
250°F
120°C
275°F
140°C
300°F
150°C
350°F
180°C
375°F
190°C
400°F
200°C
425°F
220°C
450°F
240°C
500°F
260°C
FAHRENHEIT TO U.K. GAS STOVE MARKS
275°F
mark 1
300°F
mark 2
325°F
mark 3
350°F
mark 4
375°F
mark 5
400°F
mark 6
425°F
mark 7
450°F
mark 8
475°F
mark 9
VOLUME
¼ cup
59 mL
½ cup
118 mL
⅓ cup
79 mL
¾ cup
177 mL
1 cup
236 mL
1¼ cups
295 mL
1½ cups
354 mL
2 cups
473 mL
2½ cups
591 mL
3 cups
708 mL
4 cups (1 quart)
0.95 L
1.06 quarts
1 L
4 quarts (1 gallon)
3.8 L
1 oz
28 gm
2 oz
56 gm
¼ pound
112 gm (4 oz)
1 pound
454 gm
2 pounds
1.1 kg
5 pounds
2.3 kg
WEIGHT
1 oz
28 gm
2 oz
56 gm
¼ pound
112 gm (4 oz)
1 pound
454 gm
2 pounds
1.1 kg
5 pounds
2.3 kg
LENGTH
½ inch
1 cm
1 inch
2.5 cm
4 inches
10 cm
Copyright © 2010 Dave DeWitt
 
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical including photocopying, recording, or by any information storage or retrieval system without express written permission from the publisher.
 
Surrey Books is an imprint of Agate Publishing, Inc.
 
eISBN : 978-1-572-84671-5
 
The Library of Congress has catalogued the physical edition of this book:
 
DeWitt, Dave.
1,001 best hot and spicy recipes : delicious, easy-to-make recipes from around the globe / Dave DeWitt.
p. cm.
Summary: “Hot and spicy recipes, from appetizers to desserts, for the home cook”—Provided by publisher.
Includes index.
eISBN : 978-1-572-84671-5
1. Cookbooks. 2. Cooking (Spices) 3. Quick and easy cooking. I. Title.
II. Title: One thousand one best hot and spicy recipes. III. Title:
One thousand and one best hot and spicy recipes.
TX714.D494 2010
641.5’55—dc22 2010027933
 
 
Agate and Surrey books are available in bulk at discount prices. For more information, go to
agatepublishing.com
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BOOK: 1,001 Best Hot and Spicy Recipes
12.09Mb size Format: txt, pdf, ePub
ads

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