Spicy Recipes

1 teaspoon olive oil

1 pound skinned — boned chicken

– thighs –cut into bite-size pieces 1 cup chopped onion

3/4 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves — minced

3 cups one-third-less sodium chicken broth — divided

1 cup dried navy beans

1 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cumin seeds

1/2 teaspoon salt

1/4 teaspoon pepper

28 ounces crushed tomatoes — undrained

4 1/2 ounces chopped green chiles — undrained

1 1/2 ounces shredded sharp cheddar cheese

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken: sau te 5 minutes or until browned. Add onion, bell peppers, and garlic; saute 3 min utes. Stir in 1/2 cup broth, scraping skillet to loosen browned bits. 2. Spoon chicken mixture into an electric slow cooker. Add remaining broth, beans, and n ext 7 ingredients (beans through chiles); cover with lid, and cook on high heat setting for 6 hours or until beans are tender. 3. Ladle chili into bowls, and top with shredded cheese.

Per serving: 2 P/M, 1 FR/V, 1 B.

CAL 323 (23% from fat); PRO 28.4 g; FAT 8.3 g (sat 2.8 g); CARB 35.1 g; FIB 5.8 g; CHOL 68 mg; IRON 5.3 mg; SOD 534 mg; CALC 178 mg.

1 T Red New Mex chile (w/seeds)

2 T Soy sauce

1 1/2 T Fresh ginger; minced

1 Garlic clove;minced

1 lb Pork;thinly sliced

2 T Vegetable oil

2 T Chicken broth

1 1/4 c Cider Vinegar

3 T Brown sugar

2 T Cornstarch

2 Celery stalks;thinly sliced

1 1/4 c Diced pineapple

1/2 c Cashews; chopped or whole

Combine the soy sauce, ginger and garlic. Marinate the pork in the mixture for an hour. Heat the oil in a wok or skillet,add the pork and stir-fry until browned. Remove and drain. Combine the broth, vinegar, brown sugar, cornstarch and chile. Add to the wok and cook, stirring constantly, until thickened and translucent. Add the celery and pineapple. Bring to a boil, reduce the heat and simmer for five minutes. Add the meat and cashews and heat through. Chile Pepper Magazine

3 lb Cut-up broiler-fryer

-chicken 2 md Onions, chopped (about I

-cup) 1 ts Chicken bouillon granules

1 c Sour cream

2 ts Curry powder

3 c Hot cooked rice

1/2 ts Salt

1/8 ts Ground ginger

1/8 ts Ground cumin

-Chopped fresh parsley Prepare Peach Chutney. Cut each chicken breast half in half. Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 11 x 7 X ] V2 inches. Sprinkle with onions and bouillon granules. Cover with waxed paper and microwave on high 16 to 20 minutes rotating dish V2 turn after 10 minutes, until thickest pieces of chicken are done. Remove chicken to serving dish; keep warm. Pour liquid from rectangular dish into bowl, skim off fat. Return 1/4 Cup liquid to rectangular dish. Stir in sour cream, curry powder, salt, ginger and cumin. Microwave uncovered on medium (50%) 5 to 7 minutes, stirring every minute, until hot. Spoon sauce over chicken. Sprinkle with parsley. Serve with chutney and rice. 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994

6 Tablespoons Olive Oil

2 Leeks, White Part Only — Finely Chopped

12 Carrots — Peeled And Chopped

6 Cups Vegetable Or Chicken Stock

1/2 Teaspoon Nutmeg

1/2 Teaspoon Paprika

Pinch Cayenne Pinch Ginger 1/2 Cup Fresh Cilantro — Finely Chopped

Rind Of 1 Orange 1 1/2 Cups Orange Juice

Salt And Pepper — To Taste 6 Slices Orange, Very Thin — For Garnish

1. Pour the oil in a good-sized pot and gently saute the leeks for about 2 minutes with the pot covered. Add the chopped carrots, stir well, cover the pot, and continue cooking for about 4-5 minutes over low heat.

2. Uncover the pot, stir once more, and add the stock, nutmeg, paprika, cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper to taste. Bring the soup to a boil. Cover the pot and let the soup simmer for 30 to 40 minutes.

3. Allow the soup to cook and then pass it through a sieve or blend it in a blender or food processor. this soup can be refrigerated for a few hours and served cold, or if you decide to serve it hot, reheat it just before serving and let the soup stand for 3 minutes. Garnish the soup with thin orange slices at the center of each serving.

1 pound Black Beans

1 1/2 pounds Boneless lean pork — cubed

5 each Garlic Cloves — minced

1 tablespoon Paprika

2 teaspoons Cumin — ground

1 can Tomatoes — chopped 28 oz

2 tablespoons Red Wine Vinegar

1/3 cup Parsley or Coriander — chop

Black Pepper — freshly ground 2 tablespoons Olive Oil

2 each Onions, large — chopped

4 teaspoons Chili Powder — (or more)

2 teaspoons Oregano — dried

1/2 teaspoon Chili Pepper Flakes

2 cups Chicken Stock

3 each Green Peppers — diced

Salt

In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander.

16 oz Can Whole Tomatoes

1 sm Green Pepper, chopped

1/3 c Mild Onion, chopped

3 tb Green Onion, chopped

4 oz Can Green Chilies, diced,

-rinsed and drained 3 tb Cilantro, freshly chopped

1/2 Garlic Clove, minced

Puree tomatoes with their juice in a blender or food processor. Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.) Yield: 7 servings, 2-1/3 cups

10 oz Hungry jack refrigerated fla

2 tb Oil

2 Cl Garlic — minced

3/4 ts Dried oregano leaves

1/4 ts Dried basil leaves

1/4 ts Crushed red pepper flakes — i

2 tb Grated parmesan cheese

2 c Mozzarella cheese — shredded

Recipe by: FRESH-BAKED BISCUITS Heat oven to 350 degrees. Separate dough into 10 biscuits. Separate each into 2 layers. Place in ungreased 12″ pizza pan or 13×9″ pan; press over bottom and 1/2″ up sides to form crust. In small bowl, combine oil, garlic, oregano, basil and red pepper flakes; mix well. Drizzle over crust. Sprinkle with cheeses. Bake for 18-22 minutes or until crust is golden brown.

10 lb Small shrimp in shell

1 1/2 c Dehydrated, sliced or

Chopped onion 1 1/2 c Water

1 qt Olive oil

1 1/2 pt Cider vinegar

1 pt Capers with juice

1/4 c Lemon juice

2 tb Sugar

2 tb Worcestershire sauce

2 ts Salt

3/4 ts Granulated garlic

Few drops hot pepper sauce

Cook shrimp, peel, devein and rinse well. Reconstitute the dehydrated onion in 1 1/2 cups of water. Alternate layers of shrimp and onions in large flat pan. Combine remaining ingredients and pour over both shrimp and onions. Cover and refrigerate overnight. Drain and serve in lettuce cups. Garnish with tomato and cucumber.

1 Frozen whole boneless turkey

(4 pounds,thawed as pkg Directs 8 lg Cloves garlic

3 tb Rosemary

1 ts Paprika

1 tb Coarsely ground black pepper

1 ts Coarse Kosher style salt

2 tb Olive oil

Rosemary sprigs, for garnish Red pepper, for garnish 1) Remove mesh from the turkey. Lay turkey out as flat as possible

on a cutting board, placing the skin side down. 2) Combine the garlic, rosemary, pepper and salt in the work bowl of the food processor withthe steel blade in place, or in the blender. Turn motor on. Add the oil, processing until coarsely chopped. 3) Spread half the garlic mixture over the inside of the turkey. Reroll the turkey. 4) Tie firmly with string every two inches to return the turkey to its original log shape. Spread evenly with the remaining garlic mixture. 5) Place on rack in roasting pan. 6) Roast at 350 degrees for 1-1/2 to 2 hours until a meat thermometer inserted in the center registers 170 degrees. A long log shape takes less time than a more compact roast. 7) Remove from oven. Let stand 20 minutes before removing strings. Cut thin slices to serve. Garnish with rosemary and red pepper. Scrape up cooking juices from bottom of pan. Spoon over meat, or thicken with flour and add chicken broth for a gravy, if desired.

1/2 lb Pork butt; in one piece

5 ea Mushrooms; large jyo black

2 ea Small dried red chili pepper

2 ea Large cloves garlic, minced

2 t Ginger root, minced

1 ea Small bell pepper

1/4 c Bamboo shoots

1 ea Large carrot

1 ea Cube bean curd

1/3 c Mushroom liquid

1 T Thin soy sauce

1 pn Sugar

1 t Salt

2 T Peanut oil

1 ea Cornstarch paste; as require

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1″ by 1 1/2″. Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount

with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.