recipelink.com Chat Room Recipe Swap
02-10-2000 – 16 Hot and Spicy Recipes

Gina,.Fla (06:43:15) : Papas Brava
This is an old Spanish recipe for potatoes, these are good in the morning with breakfast eggs. They are also good as an accompaniment to a meat dish.

3-4 potatoes, washed, peeled and sliced
3 T. olive oil
salt and pepper to taste
cayenne pepper to taste
1 med. onion, chopped
1/2 green bell pepper, chopped
1 T. parsley
paprika

Saute onions, bell pepper and garlic in oil for 5 mts. Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste. Cover as the steam will tenderize the potatoes, at first cook over med. heat and as they cook, turn to low.

They will be a lovely golden reddish color and taste out of this world.

Gina,.Fla (06:38:03) : SPINACH MORNAY

4 tablsp. butter
1/4 cup flour
1 1/2 cups milk
1/4 tsp. cayenne pepper, more if you want
2 pkgs. chopped spinach, cooked and well drained or 1 lb. fresh washed
1 cup breadcrumbs
2 hard-boiled eggs sliced
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths

Melt butter and add flour to make a paste. Add milk and spices. Stir until thickened. Butter casserole dish. Layer 1/2 spinach, 1/2 of sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top. Bake until bubbly at 350., about 25-30 mts.

Gina,.Fla (06:36:39) : Hazel Prudhomme's Roast Pork
This is very good and my family has enjoyed since 1988.

2 t. black pepper
1 1/2 t. salt
1 t. white pepper
1 t. cayenne red pepper
1 t. paprika
1 t. thyme
1/2 t. dry mustard
3 T. butter
1 T. veg. oil
1/2 c. chopped onions
1/2 c. chopped sweet green bell pepper
1 t. minced garlic
1 4 lb. boneless pork loin

Thoroughly combine salt, black, white and red peppers, paprika, thyme and mustard.

In a large skillet, melt butter and oil, add chopped veggies, garlic, and seasoning mix. Saute about 4 mts. Stir over med. high and mix continuously. Cool.

Place roast in a baking pan, fat side up. Make several deep slits in the meat to form pockets. Stuff them with the sauteed veg. mixture and whatever remains, rub all over roast by hand.

Bake uncovered 275 for 3 hours, then at 425 till dark brown on top and meat is white in center., about 10-15 mts. more.
Serves 6

Gina,.Fla (06:34:34) : CARRIBEAN ISLAND CHICKEN

6 boneless, skinless chicken breast halves
1/3 c. orange juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
1 Hefty freezer zip-lock plastic bag
2 T. canola oil for frying

Rinse the chicken and pat dry. Set on a plate and squeeze the lime juice over and sprinkle coriander on them.

In a zip-lock bag, pour in the orange juice, canola oil, and honey. Add the red pepper, basil, parsley and garlic. Close bag and knead to mix well.

Add the chicken and knead to coat well. Put the bag inside a bowl inside the fridge. Marinate for 6-8 hours, turning the bag every time you open the fridge to get something.

Next day, drain, reserve marinade. Brown the chicken in the 2 T. of canola oil, on both sides in a skillet. Arrange meat in a glass baking dish and pour the marinade over. Bake at 350 for 25 mts. Serve hot or cold.

Gina,.Fla (06:34:01) : Citrus-Grilled Florida Chicken Breasts

4-6 boneless, skinless chicken breasts
1 cup orange juice
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/3 cup coarsely chopped fresh cilantro, plus whole sprigs for garnish
3 garlic cloves, minced
2 teaspoons ground cumin
Salt
1/2 teaspoon crushed red pepper flakes
Orange sections and lime wedges for garnish
Put chicken breasts into a large shallow baking dish.
In a medium bowl, whisk together the orange and lime juices, the oil, cilantro, garlic, cumin, 1 teaspoon salt and the red pepper flakes. Pour the marinade over the breasts, turning to coat well. Cover and marinate at least 8 hours or overnight, turning the breasts once or twice.
Preheat the grill to medium. Pour the marinade into a saucepan, bring to a rolling boil and boil for 1 full minute.
Oil the grill. Place the breasts, on the grill and brush generously with the marinade. Cover and grill, basting several times, for about 8 minutes, or until the chicken is done. Turn the breasts over and grill, basting, for about 8 minutes longer, or until browned and cooked through.
Transfer the breasts to a platter. Garnish with cilantro sprigs, orange sections, and lime wedges, and serve.

Gina,.Fla (06:33:13) : Hot Chicken

One 6-inch piece fresh ginger, peeled and coarsely chopped (about 1/2 cup)
12 garlic cloves, minced
16 medium scallions, white and green parts, coarsely chopped
3/4 cup soy sauce
1 cup honey
1/4 teaspoon five-spice powder
1/4 t. ground coriander
1/8 t. ground red pepper
Freshly ground black pepper
6 pounds chicken parts of your choice

1. Preheat the oven to 350 degrees F.

2. Place the ginger, garlic, scallions, and half the soy sauce in a food processor and process 2 minutes. Add the remaining soy sauce, the honey, coriander, red pepper and five-spice powder. Season to taste with the black pepper and process to blend.

3. In a large bowl, combine the chicken with the marinade and toss. Line a large 1 1/2- to 2-inch deep baking dish with foil and add the chicken skin side down in a single layer. Spoon over the marinade and bake for 45 minutes. Turn the pieces over, baste with the sauce from the pan, and bake another 45 minutes. Serve the chicken hot or cold.

Gina,.Fla (06:30:57) : Hot Honeyed Chicken Breast

2 pounds chicken breasts
3 tsp cumin
1 tsp oregano
1/2 cup lime juice
6 Tbsp honey
6 Tbsp chicken broth
6 Tbsp olive oil
1 tsp salt
1 tsp cayenne pepper or more if you want

In a baking dish, arrange chicken meaty side down. Mix all other
ingredients well, pour over chicken. Preheat oven to 375 degrees. Bake 45
minutes.

Terrytx (10:01:32) :

Spicy Ginger-Garlic Chicken
Recipe By :Better Homes and Garden-Hot & Spicy
Serving Size : 8

4 cloves garlic -- minced
1 1/2 teaspoons grated gingerroot
1/2 teaspoon salt
1/4 to 3/4 tsp ground red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon catsup
1 tablespoon red wine vinegar
1 teaspoon water
8 skinless boneless chicken breast halves

Combine all ingred. except chicken. Brush both sides of chicken with the mixture. Place chicken in a shallow baking dish. Bake, uncovered, in a 375 degree oven for 45-55 min. or till no longer pink. (Or grill)

Terrytx (10:00:38) :

Chili-Citrus Chicken Chunks
Recipe By :Houston Chronicle-9/16/98
Serving Size : 4

4 skinless boneless chicken breast halves
1 1/2 teaspoons chili powder
1/2 teaspoon each: ground cumin and garlic salt
1/4 teaspoon cayenne
1/4 cup each: fresh lemon and lime juices
3 tablespoons Jalapeno jelly
cilantro sprigs, re chili peppers, and
lemon slices -- garnish

Cut chicken into 1" chunks. On a piece of wax paper, combine chili powder, cumin, garlic salt and cayenne. Toss chicken in spice mixture and arrange in a single layer in a 2-qt. rectangular baking dish. Cover with wax paper and microwave on high 3 min. Exchange chunks that are done quickly with those that are less done. Re-cover and microwave on high 3 min. or until chicken is no longer pink. Let stand while making sauce.

In a 2-cup glass measure, combine the lemon and lime juice and jelly. Microwave on high for 4-6 mins. or until liquid is reduced to 1/3 cup. Spoon over chicken, and garnish.

Terrytx (09:58:40) : POLLO PICANTE (Spicy Chicken)

1 cup all-purpose flour
6 chicken legs with thighs attached
3-4 tablespoons olive oil
1 red onion, sliced
2 jalapenos, seeded and diced
1 red bell pepper, sliced
1 1/2 cups sour cream
1 cup milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne
2 cloves garlic

Preheat oven to 350 degrees. Put flour in a paper sack or plastic
bag. Shake the chicken pieces one at a time in the bag until coated
with flour. Heat oil in a large frying pan and brown the chicken on
all sides. Remove from the pan and arrange in a shallow 3 to 4-quart
baking dish.

Top with sliced onion, jalapenos, and red pepper. Blend the sour
cream, milk, salt, pepper, cayenne and garlic in a blender until
smooth and pour over the chicken. Bake, uncovered, for 45 minutes to
1 hour or until the chicken is fork tender. Serve with rice or
noodles.

Serves 6

Terrytx (09:57:22) :

Chicken Rice Salad With Jalapeno Lime Creme Dressing
Serving Size : 4

1 (6oz) package Southwestern-flavored rice mix
3/4 pound boneless, skinless cooked deli chicken -- diced
1 (4oz) can diced green chilies
1 red bell pepper -- diced
1/4 cup Jalapeno Lime Creme Dressing
garnishes
3/4 cup sliced ripe olives
1 head red or green leaf lettuce

Cook rice according to pkg. directions.

Set aside to cool.

Place chicken, chilies, pepper and rice in a large bowl; toss with Lime Creme Dressing.

Add olives.

To serve, divide lettuce among 4 plates and place 1 portion of salad on top of each.

Dressing:
Combine yogurt, jalapenos, cilantro, juice and zest.

Whisk together, or place in a jar and shake.

This dressing will keep at least 2 weeks, covered, in the refrigerator.

Makes 1 cup

Source: Houston Chronicle-7/28/99

Terrytx (09:55:54) : Chicken Caesar Salad Sandwich w/ Chipotle Caesar Dressing

These delicious sandwiches were served grandly, as though they were lobster
tails, on Mexican glass plates. Double the ingredients for the Chipotle
Caesar dressing for using in other sandwiches like turkey or grilled red
bell peppers.

Chipotle Caesar Dressing:
-- 1/3 cup mayonnaise, regular or low-fat
--2 tablespoons flavorful olive oil
--1 clove garlic
--1 teaspoon Dijon mustard
--2-3 teaspoons anchovy paste (sold in tubes)
--1-2 teaspoons pureed chipotle en adobo (available in jars or cans in the
Hispanic foods section of most supermarkets)
--1 tablespoon fresh lemon juice
--2 teaspoons white wine vinegar
-- 1/3 cup freshly grated Parmesan cheese

Sandwiches
--4 medium boneless, skinless chicken breasts
--1 tablespoon lemon juice
--1 tablespoon olive oil
--Salt and freshly ground pepper to taste
--12 small inner leaves of romaine lettuce, washed and dried
--4 long crusty Italian rolls, split*
-- 1/4 cup shredded Parmesan cheese

INSTRUCTIONS: For the Chipotle Caesar Dressing: Make the dressing by
placing the mayonnaise, olive oil, garlic, mustard, anchovy, chipotle,
lemon juice, vinegar and Parmesan cheese into the bowl of a food processor.
Puree until well blended. Set aside and prepare the chicken. For the
sandwiches: Place the chicken between two sheets of wax paper and pound
just to flatten. Place in a bowl and drizzle lemon juice, olive oil, salt
and pepper over the chicken. Turn to coat.

Cook the chicken by grilling it over medium heat of a gas grill, broiling
it, or sauteing it on a ridged nonstick grill pan. Cook 5 minutes per side.
Preheat the oven or a toaster oven to 350 degrees.

Open up the rolls and sprinkle about 1 tablespoon shredded Parmesan over
one split half of each roll. Place the rolls in the preheated oven just
long enough to barely melt the cheese and warm the rolls.

Spread the Chipotle Caesar Dressing on the half of the roll without the
cheese. Lay on pieces of grilled chicken, cut into smaller pieces if you
like. Add 3 leaves of perfect romaine. Drizzle on a couple more teaspoons
of dressing over the lettuce. Top with the Parmesan cheese half of the
roll.

Serves 4.

PER SERVING: 473 calories, 24 g protein, 24 g carbohydrate, 31 g fat (6 g
saturated), 57 mg cholesterol, 705 mg sodium, 1 g fiber.

Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, is the author
of ``California Rancho Cooking,'' ``The Salsa Book'' and ``The Chipotle
Chile Cook Book.''

NOTES : * Francisco International-French Rolls (6 per pkg)

Terrytx (09:53:10) :

Chipotle-Lime Flank Steak
Serving Size : 4

1 (1 1/2 lb) flank steak
4 chipotle chiles canned in adobo
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup (about 1/2 of a bunch) chopped cilantro
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
salt and fresh ground black pepper

Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or overnight. Remove steak from marinade and reserve marinade. Grill or broil to desired degree of doneness. Meanwhile, as steak is grilling, bring marinade to a boil and boil until slightly reduced and thickened. Serve sauce over thinly sliced steak.

Carol,IL (09:28:40) : Jalapeno Poppers

6 large jalapeno peppers
1/2 package cream cheese
1/4 cup milk
1/4 cup seasoned bread crumbs
flour for dredging
egg/water bath
Steam peppers for 10 minutes to soften them.
After the peppers cool, cut a slit down the side & scrape out the seeds & veins.
Fill the peppers with cream cheese, roll in milk, then roll in flour, then in egg/water bath, then in seasoned bread crumbs.
Deep fat fry until golden brown (about 30-60 seconds).

I have also made these by steaming the peppers to soften them, & then cutting the peppers in half & filling with a mixture of cream cheese, bacon bits, & onions (I never measured the amounts - just mixed these things together until the mixture tasted good). Then I would lay the halves out on a baking sheet & bake them in a 300 degree oven until the filling was warm. Sometimes I sprinkle shredded cheese on top & let it melt.

OTHER RECIPES SHARED:

KellyWA (10:57:22) : Crockpot Lemon Pepper Chicken

4 chicken breasts
2 tbs. margarine
1 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
lemon pepper
paprika
1/2 cup chicken broth or water

Rub the chicken breasts with margarine & season with salt & pepper. Sprinkle chicken generously with
lemon pepper, garlic powder, & paprika. Pour broth into crock pot & add chicken. Cook on high for 3 to 4
hours or on low for 6 to 8 hours. Cook until chicken is well done.

KellyWA (10:56:33) : Grilled Lemon-Pepper Chicken
Serves 6

1 cup Italian dressing
2/3 cup powdered lemonade-flavored drink mix
2 1/2 teaspoons black pepper
6 boneless, skinless chicken breast halves

In a medium bowl, combine the dressing, lemonade mix, and pepper. Add the chicken,
cover, and marinate in the refrigerator for at least 8 hours, or overnight.

Preheat the grill to medium-high heat. Place the chicken on the grill, discarding the excess marinade. Grill the chicken for 12 to 15 minutes, or until no pink remains,
turning the breasts halfway through the grilling.