---------- Recipe via Meal-Master (tm) v8.05 Title: Yogurt Chicken Categories: Indian, Main dish, Poultry, Spicy Yield: 8 servings 4 lb Chicken pieces skinned 1/4 t Freshly ground pepper 3 T Lemon juice 3/4 t Ground ginger 3 ea Garlic cloves minced 3 c Plain yogurt 1 1/2 t Soy sauce 1/2 t Cinnamon 1/2 t Fine herbs 2 ea Onions finely chopped 1 1/2 t Turmeric 1/2 t Ground cloves Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken in Silky Almond Sauce Categories: Indian, Main dish, Poultry, Spicy Yield: 8 servings 16 ea Pieces skinned chicken 6 T Blanched slivered or 2 T Chopped fresh ginger 1/2 t Ground fennel 2 T Vegetable oil 1 x Ground almonds 2 t Ground cardamom 2 c Plain yogurt 1/2 c Vegetable oil 3 T Ground coriander 2 t Ground red pepper 1 c Water 5 ea Medium onions thin sliced 1 x Course salt 1 t Ground cumin 1 x Fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mustard/wine Marinated Lamb Chops Categories: Lamb/mutton, Main dish, Spicy, Marinades Yield: 4 servings 4 ea Sirloin lamb chops 1" thick 1/4 t Pepper 1 t Salt 1 c Red wine 3 T Stone ground mustard Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Beans and Rice with Smoked Sausage Categories: Pork, Main dish, Spicy Yield: 4 servings 1 lb Dried red beans 8 oz Smoked ham shanks 1 ea Garlic clove chopped 1/2 t Sage 1 1/2 lb Smoked sausage cut 1 ea Large onion chopped 1 t Dried thyme 1 pn Cayenne pepper 1 x Into chunks 1 x Salt 1 t Ground pepper 1 x Freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Vindaloo (Goan-Style Hot and Sour Pork) Categories: Indian, Spicy, Main dish Yield: 6 servings 2 t Whole cumin seeds 1 t Brown sugar 2 ea Hot, dried red chilies 5 T Vegetable oil 1 t Black pepper corns 2 ea Medium onions cut into rings 1 t Cardamom seeds 1 1/3 c Water 3 ea In stick cinnamon 2 lb Pork cut into 1" cubes 1 1/2 t Black mustard seeds 1 ea One in cube ginger chopped 1 t Fenugreek seeds 8 ea Cloves garlic peeled 5 T White wine vinegar 1 T Ground coriander seeds 1 1/2 t Salt 1/2 t Turmeric Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Goan-Style Chicken with Roasted Coconut (Shako Categories: Indian, Main dish, Spicy, Poultry Yield: 6 servings 2 1/4 T Coriander seeds 1 1/2 ea One in cube ginger chopped 2 1/4 t Whole cumin 9 ea Cloves garlic 1 1/2 t Whole black mustard seeds 3/4 ea Fresh hod green chili 1 1/2 ea One inch stick cinnamon 2 1/4 c Water 6 ea Hole cloves 6 T Vegetable oil 3/8 t Whole black peppercorns 3 ea Medium onions, minced 3/8 t Ground nutmeg 3 1/3 lb Chicken parts, skinned 1 1/2 ea Whole dried hot red chili 2 1/4 t Salt 3 c Grated fresh coconut Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lamb with Spinach (Dilli Ka Saag Gosht) Categories: Indian, Main dish, Spicy Yield: 6 servings 8 T Vegetable oil 2 lb Cubed lamb 1/4 t Black peppercorns 2 t Ground cumin seeds 6 ea Whole cloves 1 t Coriander seeds 2 ea Bay leaves 1/4 t Cayenne pepper 6 ea Cardamom pods 2 t Salt 2 ea Medium onions finely chopped 5 T Plain yogurt well beaten 6 ea Garlic cloves chopped 2 lb Fresh spinach chopped 1 ea Inch cube of ginger chopped 1/4 t Garam masala Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Yogurt with Cumcumber and Mint (Kheere Ka Rait Categories: Indian, Spicy Yield: 6 servings 2 2/3 c Plain yogurt 1/4 t Cayenne pepper 1 ea Cucumber peeled and grated 1 t Salt 2 T Finely chopped fresh mint 1/4 t Black pepper 1/2 t Roasted cumin seeds Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Gujerati-Style Cabbage with Carrots (Sambhara) Categories: Indian, Spicy Yield: 4 servings 1/2 lb Cabbage 1 ea Hot dried red chili 1/2 lb Carrots 13/16 t Salt 1/2 ea Fresh hot green chili 1/3 t Sugar 2 2/3 T Vegetable oil 2 2/3 T Chopped fresh coriander 1 pn Asafetida 2/3 t Lemon juice 2/3 T Whole black mustard seed Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spicy Green Beans (Masaledar Sem) Categories: Indian, Spicy Yield: 6 servings 1 1/2 lb Fresh green beans 1 ea Dried hot red chili 1 ea In cube peeled chopped ginge 2 t Ground coriander 10 ea Whole cloves garlic 1 1/4 t Salt 1 1/2 c Water 3 T Lemon juice 5 T Vegetable oil 1 t Ground roasted cumin 2 t Whole cumin seeds Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spiced Basmati Rice (Masaledar Basmati) Categories: Indian, Spicy Yield: 6 servings 2 c Basmati rice 1/2 t Garam masala 3 T Vegetable oil 1 t Salt 1 ea Small onion finely chopped 2 2/3 c Chicken stock 1/2 t Finely minced garlic Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Curried Lamb Categories: Indian, Main dish, Spicy Yield: 6 servings 1/3 c Dried onion 1/4 t Pepper 1/4 c Warm water 1/8 t Ground red pepper 3 T Vegetable oil 2 lb 1" cubes lamb stew meat 2 T Ground coriander 2 c Beef stock 1 1/2 t Ground cumin 1 x Salt 1 T Ground cardamom 1/4 c Plain yogurt 1 t Ground ginger 1 t Fresh lemon juice 1 t Turmeric 1 x Freshly cooked rice 1/2 t Garlic powder Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Garam Masala Categories: Indian, Spicy Yield: 6 servings 1 t Black cumin 1 t Black peppercorns 1 t Whole cloves 1/4 ea Average-sized nutmeg Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lamb with Cashew-Nut Curry (Korma) Categories: Indian, Main dish, Spicy Yield: 4 servings 1/4 c Unsalted cashews 1/2 t Saffron threads 3 ea Dried hot red chilies 6 T Ghee (or melted butter) 2 ea In piece of stick cinnamon 1 c Chopped onion 1 ea 1 in cube fresh ginger 2 t Salt 1/4 t Cardamom seeds 1/2 c Unflavored yoghurt 3 ea Whole cloves 1 1/2 lb Lamb cut into 2" cubes 2 ea Large garlic cloves peeled 2 T Finely chopped coriander 2 T Poppy seed (white) 1 T Lemon juice 1 T Coriander seeds 1/4 c Boiling water 1 t Cumin seeds 1 c Cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Arcadian Eight Bean Chili Categories: Chili, Spicy Yield: 25 servings 1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry 1/4 c Paprika 1/4 c Pepper, cayenne,or to taste 1 lb Bacon 1/2 c Peppers, grnd dried poblano 5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with 2/3 c Garlic, minced 12 oz Beer 1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground 1/4 c Cinnamon, ground In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Bill Pfeiffer, 1982 World Champion Chili ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Black Bean Chili Categories: Vegetables, Spicy Yield: 6 servings 4 c Dried black beans 2 T Cumin seed 2 T Oregano, dried 1/2 c Olive oil 2 ea Onions, large, chopped 4 1/2 t Hungarian paprika 1 1/2 c Green peppers, finely diced 3 T Garlic, minced 1 x Warm flour tortillas Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer's 1980 World Champ. Chili ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Poblano Pie Categories: Mexican, Main dish, Spicy Yield: 6 servings 12 ea Poblano chilies, large fresh 1/2 lb Monterey jack or 1 x Chihuahua cheese, cubed 1/4 x Onion, sm yel, coarse chop 1 ea Garlic clove,large, halved 6 ea Eggs 3/4 t Salt 1 x Crema fresca:;----------- 1 1/2 c Whipping cream 3 T Sour cream Make the Crema Fresca ahead of time: mix Cream and Sour Cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the Chili Peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with Chilies. Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the Chilies. Curl the edges of the Chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili with Lamb and Black Beans Categories: Spicy, Main dish Yield: 8 servings 1 3/4 c Black beans, sorted rinsed 2 T Ginger, fresh minced 2 qt Water, or more as needed 2 T Thyme, fresh minced or 2 lb Lamb bones 2 t Thyme, dried crumbled 4 ea Thyme sprigs 1 T Jalapeno, seeded, deveined 4 ea Parsley sprigs 1 1/4 t Marjoram, dried, crumbled 1 ea Bay leaf 3/4 t White pepper, fresh ground 3 ea Garlic clove, crushed 3/4 t Black pepper, fresh ground 6 T Olive oil 3/4 t Pepper, cayenne 2 ea Onions, lg yel, chopped 3/4 t Allspice 1 1/2 lb Lamb shoulder, ground 2 lb Italian tomatoes, chopped 2 T Chili powder 1 1/4 c Wine, light zinfandel 1 x Salt as needed FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned). Bring to a bOil then reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking liquid. Discard the bones and garni. Add Beans and remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dynamite Chili with Beans Categories: Chili, Spicy Yield: 4 servings 2 c Water 16 oz Tomatoes, whole drained 1/2 c Pinto beans, soaked 2 T Chili powder 1 T Oil or bacon drippings 1 x Green chile, jalapeno or 1 x Onion, sliced 1/2 x Green pepper,seeded chopped 1 t Oregano, dried, crumbled 1 x Garlic clove, minced 2 t Cumin 2/3 lb Boneless pork, 1/2" cubes 2 T Tortilla flour 1/3 lb Beef stew meat, 1/2" cubes 1/3 c Dry red wine * Mixed with Water to form a paste (optional) Combine Water and Beans in medium saucepan and bring to bOil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat Oil in large skillet over med-high heat. Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add Pork and Beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add Beans and their liquid along with Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and cook, uncovered, 30 minutes. Season with Salt and Pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel, 1981 World Champion Chili ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fred Drexel's 1981 Winning Recipe Chili Categories: Chili, Spicy Yield: 4 servings 2 1/2 lb Beef brisket, 1" cubes 1 x Beef bouillon cube 1 lb Lean pork, ground 12 oz Budweiser beer 1 x Large onion, chopped fine 1 1/4 c Water 2 T Wesson oil 6 T Chili powder 3 x Garlic cloves, minced 2 1/2 T Ground cumin 2 T Diced green chilies 1/8 t Dry mustard 8 oz Tomato sauce 1/8 t Brown sugar 1 x Salt and pepper to taste 1 x Oregano, pinch In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally. Manhattan Chili Co., NYC ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Chili with Pork Categories: Chili, Spicy Yield: 6 servings 1/2 c Olive oil 5 c Chicken stock or canned brot 4 c Onions, chopped, yellow 28 oz Tomatoes, italian plum, 8 x Garlic cloves, chopped 8 x Jalapeno peppers, 1 x Potato, peeled and grated 1 x Fresh stemmed and minced 12 x Poblano chilies (1 1/2 lb), 3 x Carrots, sliced crosswise, 1 x 1/2" pieces 28 oz Green chilies, 1 1/2 T Oregano, dried 3 lb Pork,boneless shoulder, 1 x 1/2" cubes In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the Oil over medium heat. Add Onions, Garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in Oregano and Pork cubes and cook until Pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes and the grated potato. Bring to a bOil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2" strips. Add them to the Chili and cook , stirring often, for another 30 to 45 minutes or until the Pork is tender and the Chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap Chilies in a paper bag after you roast them. When cool, rinse under cold running Water, rubbing off the burned skin. Pat dry and de-stem Chilies. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carribean Ginger Pepper Sauce Categories: Spicy, Sauces Yield: 6 servings 2 tb Jalapenos; seeded, minced 1 c Water 1 ts Cayenne pepper Soy sauce 1/4 ts Salt 2 tb Fresh ginger;peeled,shredded 2 tb Cornstarch 1/2 c Pineapple chunks 1/4 c Granulated sugar 2 tb Chardonnay or dry white wine 1/4 c Lime juice, fresh preferred 1 tb Chopped cilantro 1/4 c Unsweetened pineapple juice In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple juice until smooth. Premix and gradually stir in the water, soy sauce, ginger, Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the sauce is thick and transparent. Finish the sauce by stirring in the pineapple chunks, Chardonnay, and cilantro. Broil swordfish or chicken breast, basting with lemon and butter. Then serve on a bed of rice, topped with a liberal portion of warm sauce. Chile Pepper Magazine Posted by WILLIAM HALL, Prodigy ID# JFBV53A. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Paste - Sambal Categories: Indonesian, Sauces, Spicy Yield: 1 servings 1/2 c Dried Whole Red Hot Chiles 1/4 c Sugar -Stemmed And Seeded 1/4 c Lemon Juice 2 Cloves Garlic, Halved 1/4 c Water 1 sm Onion, Coarsely Chopped 1/2 ts Salt Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery-hot condiment served at every meal. ~------------------------------------------------------------------------- In a blender or food processor, combine chiles, garlic, onion, sugar, lemon juice, water and salt;whirl until onions are finely minced. Pour mixture into a 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about 1/2 cup (about 10 minutes). Serve at room temperature. Makes about 1/2 cup. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hell Dipping Sauce - Nam Prik Na-Rok * Categories: Asian, Spicy Yield: 1 servings 2 c Oil For Deep-Frying 1/2 c Unpeeled Whole Shallots 2 lb Freshwater Fish Fillets 2 tb Shrimp Paste 1 c Dried Green Thai Chili 1/4 c Fish Sauce (Nam Pla) -Peppers 3 tb Palm Sugar 1/2 c Unpeeled Garlic Cloves Because it keeps well, this sauce was traditionally used by travelers. ~------------------------------------------------------------------------- Heat the oil in a large skillet to 375oF. Deep-fry the fish fillets until very crispy and golden brown. Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins. Place the fried fish, chilies, garlic and shallots in a mortor and mash with the pestle until smooth, or use the blender. Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste. Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Curry Paste - Nam Prik Gaeng Ped * Categories: Sauces, Asian, Spicy Yield: 1 servings 1/2 c Chopped Onions -Root Or Stems 8 Cloves Garlic 1/2 ts Cumin 10 Dried Red Jalapeno Chilies 1 ts Shrimp Paste 4 Thin Slices Galangal 1 ts Salt 2 tb Chopped Lemon Grass 3 tb Oil 1 tb Chopped Cilantro/Coriander Red and green curry pastes are the basis for most Thai curries. ~------------------------------------------------------------------------- Combine all the ingredients except the oil in a blender and process until smooth. Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use. Makes 2-1/2 cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shrimp Paste Dipping Sauce - Nam Prik Goong Siap * Categories: Asian, Spicy Yield: 4 servings 8 Green Thai Chili Peppers 3 tb Palm Sugar 6 Cloves Garlic 10 Whole Large Dried Shrimp 2 tb Shrimp Paste -Or Prawns, Rinsed In Warm 1/4 c Fish Sauce (Nam Pla) -Water 1/3 c Lime Juice ---------------------------------VEGETABLLES--------------------------------- Snake Beans Or Long String Tomatoes -Beans Broccoli Green Onions/Scallions Or Sugar Peas/Snow Peas -Spring Onions Placethe chilies, garlic and shrimp paste in a mortar and mash with a pestle until the garlic is crushed and combined with the other ingredients. Add the fish sauce, lime juice and sugar; gently mash together. Alternatively, use a blender. Add the whole dried shrimp and combine. Remove to a serving bowl and allow the shrimp to soak in the sauce for about 15 minutes. Serve as a dip for the raw or steamed vegetables. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tabasco Classic - Avery Island Barbecue Sauce *** Categories: Sauces, Barbecue, Spicy Yield: 1 servings 2 tb Butter Or Margarine 1/3 c Red Wine Vinegar 1 c Chopped Onion 3 tb Molasses 1/2 c Chopped Celery With Leaves 2 Lemon Slices 1/4 c Chopped Green Pepper 2 ts Tabasco Pepper Sauce 1 tb Minced Garlic 2 ts Dry Mustard 29 oz Canned Whole Tomatoes, 1 Bay Leaf - Drained And Coarsely 1/2 ts Ground Cloves - Chopped 1/2 ts Ground Allspice 6 oz Tomato Paste This classic spicy barbecue sauce has a mellow, rich flavor that is marvelous with just about anything you'd care to grill. Serve additional sauce on the side. ~------------------------------------------------------------------------- In a heavy nonaluminum saucepan over medium heat, melt the butter and saute the onion, celery, pepper, and garlic for 5 minutes, or until the onion is tender but not browned. Add the remaining ingredients. Cover and simmer for 30 minutes, until the sauce thickens, stirring occasionally. Discard the lemon slices and bay leaf. Brush the sauce on chicken, ribs, frankfurters, or hamburgers during grilling, broiling, or baking. Makes 2-1/4 cup. From: The Tabasco Cookbook. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cornmeal Nips Categories: Breads, Soups/stews, Salads, Spicy Yield: 48 servings 1 c Yellow Stone-Ground Cornmeal 2 tb Butter Or Margarine 1 1/2 ts Sugar 1 ts Tabasco Pepper Sauce 1 ts Salt 1 1/2 c Boiling Water 1 ts Grated Onion 1 lg Egg, Lightly Beaten For a change of pace from crackers or rolls, serve these zesty little wafers with soups or salads. ~------------------------------------------------------------------------- Preheat the oven to 400oF. In a large bowl, mix together the cornmeal, sugar,salt, onion, butter and Tabasco sauce. Add the boiling water and stir until it is absorbed. Stir in the egg. Drop by teaspoons onto a greased baking sheet. Bake for 15 minutes, then remove and cool on a rack. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Buttermilk Beet Soup Categories: Soups/stews, Spicy Yield: 6 servings 1 tb Butter 1/2 ts Tabasco Pepper Sauce 1 c Finely Chopped Onion 1/4 ts Salt 1/4 c Finely Chopped Celery Freshly Ground Black Pepper 1/4 c Chopped Celery Leaves - To Taste 3 c Peeled Beets Cut Into 1 1/2 ts Sugar - Julienne 1 1/2 c Buttermilk 2 c Chicken Broth 2 ts Chopped Fresh Dill Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk. ~------------------------------------------------------------------------- Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Potato, Artichoke and Leek Soup Categories: Soups/stews, Vegetables, Spicy Yield: 8 servings 2 tb Butter Or Margarine 2 1/2 c Peeled And Cubed Baking 1/2 c Chopped Onion - Potatoes 1 1/2 c Cleaned And Chopped Leeks, 2 sm Sprigs Thyme - White And Light Green 1 1/2 c Milk - Parts Only 3/4 ts Tabasco Pepper Sauce 1 ts Minced Garlic Salt To Taste 1 qt Chicken Broth Fresh Ground Black Pepper 13 3/4 oz Can Artichoke Hearts, Well Chopped Fresh Parsley - Rinse, Drained & Quartered "Elegant" describes this simple creamy soup of leeks, potatoes, artichoke hearts,sparked with Tabasco pepper sauce. It is superb served in hollowed-out boule bread. ~------------------------------------------------------------------------- In a medium saucepan, melt the butter and saute the onion and leeks, covered, for about 10 minutes, or until tender. Uncover and cook until the leeks are very soft, about5 minutes, adding the garlic for the last minute. Add the broth, artichokes, potatoes and thyme; simmer for 15 minutes, or until the potatoes are tender. Add the milk and Tabasco sauce; simmer for 5 minutes longer. Remove from heat and discard the thyme. In a food processor or blender, puree the soup until very smooth. Add salt and pepper to taste. Serve hot or cold, garnished with parsley. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Flank Steak with Pecans, Black Beans & Chiles Categories: Main dish, Spicy Yield: 6 servings 2 Jalapenos;w/ seeds,chopped 9 oz Unsalted butter 4 Serrano chiles; seeded,diced 1 tb Minced chives 1 Flank steak (1 1/2 to 2 lbs) 1/3 c Chicken stock / canned broth 3/4 c Corn oil 1/3 c Red wine vinegar 2 c Dry red wine 1 Lg Shallot; chopped 2 tb Soy sauce 1 ts Fresh lime juice 3 tb Fresh coriander; chopped 1/4 c Black beans, cooked 5 Garlic cloves; 3 chopped Salt 1 tb Coarsely ground black pepper Freshly ground black pepper 1/3 c Pecan halves Flour tortillas; warmed Place the flank steak in a shallow nonaluminum pan. Add 1 1/2 cups of the wine and the oil, soy sauce, 2 tablespoons of the coriander, Jalapenos, chopped garlic and the coarsely cracked black pepper. Cover and marinate in the refrigerator for at least 2 hours or overnight. Preheat the oven to 350 degrees. In a small baking dish, toast the pecans until slightly browned, about 5 minutes. Remove from the oven and set aside. Rub the remaining two whole garlic cloves with 1/2 tablespoon of the butter and roast in the oven until soft and light brown, about 20 minutes. Reduce the oven temperature to 250 degrees. In a mortar, combine the pecans, roasted garlic and Serrano chiles. Crush with a pestle. Blend in 2 tablespoons of the butter and the chives. Preheat a grill or the broiler. In a medium nonaluminum saucepan , combine the stock, remaining 1/3 cup red wine, the vinegar, shallot, lime juice and 1 teaspoon of the coriander. Bring to a boil over moderate heat and boil until reduced to 2 tablespoons, 10 to 12 minutes. Reduce the heat to low and whisk in the remaining 2 sticks of butter, 2 tablespoons at a time. Stir in the black beans and season the sauce with salt and pepper to taste. Keep the sauce warm over simmering water. Lightly brush the flank steak with oil. Season with salt and pepper. Grill the steak over a moderately hot fire or broil until medium rare, 5 to 7 minutes. Thinly slice the steak crosswise on the diagonal and arrange on warmed plates. Spoon the sauce over each serving and accompany with warm flour tortillas. Chile Pepper Magazine Posted by WILLIAM HALL, Prodigy ID# JFBV53A. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Papaya Mango Relish Categories: Spicy, Relishes Yield: 1 servings 6 Serrano chiles; minced 2 tb Fresh cilantro; minced Or 3 Habaneros; minced 1 Garlic clove; minced 1 Juice of 2 limes 1/2 c Firm mango; diced 2 tb Olive oil 1/2 c Papaya; diced Combine the chiles, lime juice, olive oil, cilantro, and garlic to make a marinade. Toss the diced fruit in the mixture and allow to sit for at least an hour to blend the flavors. Chile Pepper Magazine Posted by WILLIAM HALL, Prodigy ID# JFBV53A. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot and Spicy Pineapple Pork Categories: Oriental, Spicy Yield: 6 servings 1 tb Red New Mex chile (w/seeds) 1 1/4 c Cider Vinegar 2 tb Soy sauce 3 tb Brown sugar 1 1/2 tb Fresh ginger; minced 2 tb Cornstarch 1 Garlic clove;minced 2 Celery stalks;thinly sliced 1 lb Pork;thinly sliced 1 1/4 c Diced pineapple 2 tb Vegetable oil 1/2 c Cashews; chopped or whole 2 tb Chicken broth 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 Posted by WILLIAM HALL, Prodigy ID# JFBV53A. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Yogurt with Cumcumber and Mint (Kheere Ka Raita) Categories: Indian, Spicy Yield: 6 servings 2 2/3 c Plain yogurt 1/4 ts Cayenne pepper 1 Cucumber peeled and grated 1 ts Salt 2 tb Finely chopped fresh mint 1/4 ts Black pepper 1/2 ts Roasted cumin seeds Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clinton Hot Chicken Salad Categories: Poultry, Salads, Spicy Yield: 12 servings 2 c Chicken, cooked & cubed 6 tb Lemon juice 2 c Celery, cooked & cubed 6 x Eggs, hard-boiled, chopped 2 c Rice, cooked in chicken brot 3/4 c Almonds, slivered 2 cn Cream of chicken soup 1/4 c Butter, melted 1 1/4 c Mayonnaise 1 c Cornflakes, crushed Onion, chopped Prepare chicken, celery, and rice. Combine cream of chicken soup, mayo., onion, lemon juice, and chopped eggs. Add first three ingredients and mix well. Place in casserole for baking. Heat almonds in melted butter and pour on top of cassrole. Top with cornflakes. Bake at 350 for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lamb with Yoghurt, Coconut Milk and Almond Masala Categories: Indian, Spicy Yield: 6 servings 1 ts Saffron Threads 3 Cloves Garlic, Chopped 2 c Unflavored Yogurt 2 ts Chopped Fresh Ginger 2 ts Caraway Seeds 1/2 ts Ground Red Chili Pepper 2 ts Salt 2 c Coconut Milk 1/4 c Ghee (Or Melted Butter) 3/4 c Boiling Water 4 1" Sticks Of Cinnamon 1/2 c Cold Water 1/2 ts Cardamom Seeds 2 lb Cubed Lamb 6 Whole Cloves 1/2 c Unsalted Almonds 2 c Chopped Onions Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the puree over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves; stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut milk, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Nuts Categories: Nuts, Spicy Yield: 6 Servings 1 ea Egg white 1 ts Crushed red pepper flakes 3/4 lb Unsalted cashews 1/2 ts Ground cumin 2 ts Coarse (kosher) salt 1/2 ts Leaf oregano, crumbled 1 ts Sugar 1/4 ts Ground hot red pepper Preheat oven to 300 degrees. Generously grease jell-roll pan. Lightly beat egg white in medium-sized bowl. Add cashews; toss gently to coat. Combine salt, sugar, red pepper flakes, cumin, oregano and ground red pepper in small bowl. Sprinkle over nuts; toss to coat evenly. Spread nuts on prepared pan. Bake at 300 degrees stirring 2 or 3 times to separate nuts, for 25 minutes or until golden and fragrant. Cool nuts completely. Store in airtight container. Tip: Store at room temperature for up to 1 week, or frozen in an airtight container for up to 1 month. To enhance flavor, warm nuts in 250 degree oven 10 to 15 minutes before serving. Microwave directions: Prepare as directed, then spread evenly on bottom of microwave-safe 12-inch dish. Microwave, uncovered, at 100% power 7 minutes until nuts are golden and fragrant, stirring well after 4 minutes. Stir again after removing from microwave oven. The Family Circle Cookbook, 1992 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Indian Chicken Curry Categories: Poultry, Indian, Spicy Yield: 6 servings 2 1/2 lb Cooked, Cubed Chicken 1/3 c Raisins Water 1 c Chicken Broth Salt 1/2 c Coca-Cola Celery Tops 3 1/2 tb Flour 3 tb Butter 1 c Half And Half 1 md Tart Apple, Peeled And Diced 1 ts Salt 1 md Thinly Sliced Onion 1/8 ts White Pepper 1 tb Curry Powder, Or More Hot Cooked Rice Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter. Add the apple, onion and curry powder. Saute for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the Half and Half, stirring until smooth. Add the salt and white pepper to the onion apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, andor lime wedges. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Curry 1 Categories: Indian, Poultry, Spicy Yield: 4 servings 14 oz Thai Coconut Milk 3 Scallions, Diced 1 tb Thai Red Curry Base 2 c Mushrooms, Sliced 1 lb Cubed Chicken 1 Yellow Pepper, Diced 2 tb Fish Sauce 2 ts Thai Garlic Chili Sauce 2 ts Lemon Juice Fresh Sweet Basil 1 Tomato, Diced In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Walter Mcilhenney's Chili Categories: Beef, Spicy, Chili Yield: 4 servings 1/4 c Vegetable Oil 2 ts Tabasco Pepper Sauce 3 lb Lean Beef Chuck, 1" Cubes 3 c Water 1 c Chopped Onions 4 oz Chopped Green Chilies, Drain 3 Minced Garlic Cloves Cooked Rice 3 tb Chili Powder Chopped Onion 2 ts Ground Cumin Shredded Cheese 2 ts Salt Sour Cream TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island. ~------------------------------------------------------------------------- In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roasted Red Pepper Dip Categories: Appetizers, Dips, Spicy Yield: 1 servings 2 Red Bell Peppers 1 Clove Garlic 3 sl White Bread, Crusts Removed 2 tb Olive Oil 1/4 c Milk 1 tb Fresh Lemon Juice 1/4 c Pitted Green Olives 1/2 ts Tabasco Pepper Sauce ----------------------------------GARNISHH---------------------------------- Sliced Green Olives A pleasant change from guacamole, this dip has the color and taste to compliment crudites, toasted pita bread triangles, or crisp crackers. ~------------------------------------------------------------------------- Preheat the broiler. Slice the peppers in half lengthwise, and core and seed. Lay the pieces skin side up in a shallow broiling pan and set the pan 3 inches below the heat. Broil the peppers until the skin blisters and turns black. Remove the peppers to a plastic bag and close it; let them steam for 15 minutes. When they are cool enough to handle, peel off the skin. Meanwhile, break the bread into a small bowl, add the milk, and soak for 10 minutes. Combine the bread, peppers, olives and garlic in a food processor and process with a pulsing motion for about 4 seconds. Add the oil, lemon juice and Tabasco sauce, pulse for 3 seconds longer. Spoon the dip into a serving bowl, cover and let stand at least 30 minutes to blend the flavors. Garnish with sliced olives. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fiery Catfish Fingers Categories: Appetizers, Seafood, Spicy Yield: 6 servings 1 c Yellow Or Coarse Ground - Bite Sized Strips - Mustard Or A Combination 1/2 c Yellow Cornmeal - Of Both 1/2 c All-Purpose Flour 1 Egg White Lightly Beaten 1/2 ts Salt 2 ts Tabasco Pepper Sauce 1/4 ts Freshly Ground Black Pepper 1 1/2 lb Catfish Fillets, Cut Into 1 qt Vegetable Oil In the South Folks grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown, and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer. ~------------------------------------------------------------------------- In a large bowl, stir together the mustard, egg white and Tabasco sauce. Add the fish and toss to coat well. Cover and marinate for 1 hour. In a shallow dish, mix together the cornmeal, flour, salt and pepper. Pour the oil into a heavy 3 quart saucepan or deep-fryer, filling it no more than one-third full, and heat over medium heat to 350oF. Dredge the fish in the cornmeal mixture and shake off the excess. Carefully add the fish to the oil, a few pieces ata time. Cook for 2 minutes, or until golden brown and crispy. Drain on paper towels. Serve the catfish hot with spicy mayonnaise or picante sauce. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot 'n' Spicy Chicken Wings with Blue Cheese Dip Categories: Appetizers, Poultry, Spicy Yield: 24 servings ------------------------------------DIP------------------------------------- 1/2 c Sour Cream 1/2 ts Minced Garlic 1/2 c Mayonnaise 1/2 ts Tabasco Pepper Sauce 2 ts White Wine Vinegar 3 tb Crumbled Blue Cheese 1 tb Chopped Fresh Parsley Salt & Pepper To Taste 1 tb Chopped Green Onions -------------------------------CHICKEN WIINGS------------------------------- 12 Chicken Wings 1 ts Catsup Vegetable Oil For Frying 1 ts Tabasco Pepper Sauce 4 tb Melted Butter Or Margarine Celery Sticks Here's an easy version of the tangy chicken wings that have captivated people all over the country. To make them hotter, just use more Tabasco sauce. Serve these with plenty of napkins. ~------------------------------------------------------------------------- In a bowl, beat together all of the dip ingredients until blended. Set aside. Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350oF on a deep-frying thermometer. Fry the wings. a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery sticks. From: Tha Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Eggplant New Iberia Categories: Vegetables, Spicy Yield: 1 servings 1 md Eggplant 5 tb Red Wine Vinegar 2 md Tomatoes, Peeled, Seeded 3 tb Olive Oil -And Diced 1 ts Ground Cumin 1 sm Clove Garlic, Minced 3/4 ts Tabasco Pepper Sauce 3/4 c Chopped Green Onions 1/2 ts Salt 1/4 c Chopped Fresh Parsley Eggplant is a favorite in Louisiana, where they fry it, smother it, devil it, bake it and stuff it. This versatile recipe makes a delicious dip or spread. ~------------------------------------------------------------------------- Preheat oven to 375oF. Trim the ends off the eggplant and cut the eggplant in half lengthwise. Place the halves on a greased baking sheet, cut side down. Bake for 35 minutes, or until tender, then cool and peel and dice. In a large bowl, mix the eggplant, tomatoes, garlic, green onions and parsley. In a small bowl, stir together the remaining ingredients. Pour the marinade over the vegetables and mix well. Cover and let stand for several hours to blend flavors. Serve at room temperature. Makes 1 quart. Note: To microwave the eggplant instead of baking it, place the halves cut side down on a greased microwave-safe dish. Cook on high 5 to 6 minutes, or until tender. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Vegetable Pate Categories: Appetizers, Dips, Spicy, Vegetables Yield: 8 servings 1 pk Unflavored Gelatin 1/4 c Mayonnaise 1/2 c Cold Water 1 tb Fresh Lemon Juice 1 tb Butter Or Margarine 2 ts Worcestershire Sauce 1/2 c Thinly Sliced Onion 3/4 ts Salt 1/2 lb Sliced Mushrooms 1/2 ts Tabasco Pepper Sauce 10 oz Frozen Cut Green Beans 1/4 ts Dried Fines Herbes Or 1/2 c Walnuts - Herbes de Provence 1/2 c Parsley Leaves 1/8 ts Ground Nutmeg This vegetable pate has lively flavor and texture, but is surprisingly low in calories. ~------------------------------------------------------------------------- In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir consstantly until the gelatin dissolves, about 3 minutes. Set aside. In a large skillet, melt the butter, then add the onion and mushrooms and cook over medium heat for about 4 minutes. Add the beans, cover and cook 4 to 5 minutes. Put the cooked vegetables in the bowl of a food processor. Add the gelatin and the remaining ingredients, and process until pureed. Pour into a 3 cup mold and chil until firm. Unmold and serve with crackers. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Clams with Spicy Butter Categories: Appetizers, Seafood, Spicy Yield: 6 servings 36 Cherrystone Clams 1 tb Dijon Mustard 1/2 lb Butter, Room Temperature 2 tb Chopped Fresh Parsley 1/4 c Chopped Shallots 2 tb Chopped Fresh Basil Leaves 1 tb Chopped Garlic Salt To Taste 1/2 ts Tabasco Pepper Sauce Pepper To Taste 1 tb Worcestershire Sauce When renowned chef Pierre Franey visited Avery Island, he observed some age-old local commercial enterprises - crawfish farming, oyster shucking and boudin making - with great curiosity and enthusiasm. Here he brings his incomparable touch to cherrystone clams, best enjoyed with a loaf of crusty French bread and a carafe of wine. The southermers defer to the Yankees on this one. ~------------------------------------------------------------------------- Preheat the broiler. Open the clams and arrange them neatly on half shells on a baking sheet. In a small bowl, cream the butter with the remaining ingredients. Spoon the mixture evenly over the clams. Place them under the broiler for 1 minute. Serve immediately with French bread. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: White Wine Gazpacho Categories: Appetizers, Vegetables, Spicy Yield: 4 servings 3 Ripe Tomatoes, Peeled, Cored - Seeded And Cut Into 1/2" - And Seeded - Strips 1 tb Vegetable Oil 2 tb Chopped Fresh Parsley 1 c Thinly Sliced Green Onions 1/2 ts Salt 1 c Thinly Sliced Zucchini Cut 1/2 ts Tabasco Pepper Sauce - Into Quarters 1 1/2 c Chicken Broth 2 Minced Garlic Cloves 1/3 c Dry White Wine 1 Green Or Red Pepper, Cored, In the South theyserve cold soups frequently as a refreshing foil to the heat. Thin slices of zucchini and the piquancy of dry white wine plus Tabasco sauce give this gazpacho a delicious twist. ~------------------------------------------------------------------------- Coarsely chop the tomatoes; you should have about 1 1/4 cups. Drain, reserving the liquid (about 1/2 cup). In a large skillet, heat the oil over medium heat. Add the green onions, zucchini and garlic; saute for 1 minute. Add the tomatoes, pepper, parsley, salt and Tabasco sauce. Stirring frequently, cook for 5 minutes, or until the pepper is tender. Turn the vegetables into a large bowl and mix in the reserved tomato liquid and the broth and wine. Cover and refrigerate for several hours or overnight. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rudy's Cheese Omelettes a la Suds Categories: Dairy, Spicy Yield: 3 servings 6 lg Eggs 3 tb Butter 1/3 c Beer 3 tb Grated Parmesan Cheese 1/2 ts Tabasco Pepper Sauce More than a decade ago, Rudy Stanish, "the Omelette King" would turn out hundreds of omelettes at a time for charity functions. He always added Tabasco pepper sauce to his egg mixture, and over the years he cooked a bunch of omelettes for us on many occasions. Rudy used beer as the liquid in this cheese omelette recipe, giving the eggs even more zip. ~------------------------------------------------------------------------- In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk only until blended, not frothy. In an 8-1/2" omelette pan over medium heat, melt 1 tablespoon of the butter. The pan is hot enough when a drop of water spatters in it. Pour 1/3 of the egg mixture into the pan. Place one hand on the pan handle, palm down, and move the pan in a back-and-forth motion. With the other hand, using a fork, stir the egg mixture in a circular motion, about seven times. Sprinkle the omelette with a tablespoon of the cheese. To turn out the omelette, place your hand on the handle with palm upward. Tip the pan and roll the omelette out onto a plate. Repeat twice with the remaining egg mixture. Serve with additional Tabasco sauce, if desired. Frrom: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Honey Mustard Chicken Bites Categories: Poultry, Appetizers, Spicy Yield: 6 servings 1/3 c Spicy Brown Mustard 1/2 ts Tabasco Pepper Sauce 3 tb Honey 1 lb Boned, Skinless Chicken 2 tb Catsup - Breasts, Cut Into 1 Inch 1 Minced Garlic Clove - Pieces These tangy chunks of chicken, easily made with "on hand" ingredients, are a good change of pace from Buffalo chicken wings. ~------------------------------------------------------------------------- In a medium bowl, mix the mustard, honey, catsup, garlic and Tabasco sauce. Set aside 1/4 cup of the mixture; add the chicken to the rest and stir to coat. Cover and refrigerate for at least 1 hour, stirring occasionally. Preheat the broiler. Arrange the chicken pieces on a rack in the broiler pan and broil, turning once and brushing with the marinade, until the chicken is tender, about 10 minutes. Serve with the reserved sauce as a dip. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tabasco Classic Peppered Pecans Categories: Appetizers, Snacks, Spicy Yield: 1 servings 3 tb Butter Or Margarine 1/2 ts Salt 3 Cloves Minced Garlic 3 c Pecan Halves 2 1/2 ts Tabasco Pepper Sauce A Louisiana tradition, these spicy pecans are eagerly anticpated by friends visiting your home during the holidays. The slow roasting in a low oven gives them extra crispness. They make a real nice gift, too. ~------------------------------------------------------------------------- Preheat oven to 250oF. In a small skillet, melt the butter over medium heat. Add the garlic, Tabasco sauce and salt; cook for one minute. Toss the pecans with the butter mixture and spread the nuts in a single layer on a baking sheet. Stirring occasionally, bake for 1 hour, or until the pecans are crisp. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Satay Beef - Nuea Satay * Categories: Appetizers, Beef, Spicy, Asian Yield: 4 servings 8 oz Sirloin Or Flank Steak, 3 tb Sugar -Cut In Long Narrow Strips, 1 tb Yellow Curry Powder -1 Inch X 3 Inches Long 1/3 c Fish Sauce (Nam Pla) 1/3 c Coconut Milk 1 tb Oil 2 tb Fresh Cilantro Leaves Satays are one of Thailand's most popular appetizers. ~------------------------------------------------------------------------- In a large bowl mix together all the ingredients for the marinade. Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes. Weave each piece of meat onto an 8 inch skewer lengthwise. Broil/grill for 5 minutes on each side or pan-fry. To pan-fry, brush a large non-stick pan with cocomut milk or leftover marinade and pan-fry meat for 2 to 3 minutes on each side. Brush meat with the sauce as it is turned. Serve with peanut sauce (Nam Jim Satay). From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mock Guacamole Categories: Dips, Mexican, Spicy Yield: 1 servings 1 1/2 lb Asparagus Salt And Pepper To Taste 1/2 c Picante Sauce 2 ts Lemon Juice Cornstarch Or Arrowroot 1/4 c Finely Chopped Green Onion Garlic Salt To Taste Place washed asparagus in steamer and cook until overdone. Combine asparagus and picante sauce in a blender bowl and puree. Add cornstarch or arrowroot dissolved in water to thicken. Place mixtur in microwave and cook on medium power until thickened, stirring every minute. Add garlic salt, salt and pepper to taste, lemon juice and chopped green onion. Chill in refrigerator until ready to serve. Serve with crackers, chips or corn chips. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pico De Gallo - Rooster's Beak Salsa Categories: Sauces, Mexican, Spicy, Condiments, Salsa Yield: 1 servings 1 lb Diced Ripe Tomatoes Chopped Fine, Seeds And All 1/2 c Chopped White Onion 1/2 c Ice Water 1 c Fresh Cilantro Leaves Salt To Taste 4 lg Fresh Serranos Or Jalapenos Fresh Lime Juice To Taste Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Fresca Categories: Sauces, Mexican, Spicy, Condiments, Salsa Yield: 1 servings 1 lb Ripe Tomatoes 1/2 c Ice Water 1/4 c Chopped Scallions Salt 2 md Finely Chopped Jalapenos 1 ts Crushed Oregano Leaves 1 tb Fresh Lime Juice Chop the tomatoes and add to the onions and jalapenos in a medium sized bowl. Add the remaining ingredients and mix by hand, bruising the tomato pieces. Taste and adjust seasonings if necessary. Serve at once as this salsa doesn't keep well. The difference between this salsa and Pico De Gallo is that this recipe calls for oregano and Pice De Gallo calls for cilantro. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Badlands Bushwacker Sauce Categories: Sauces, Spicy Yield: 1 servings 1 tb Orange-habanero-chipotle 1 ts Whole white peppercorns -oil (follwing) 1 ts Whole black pepper corns 1/2 c Onion; chopped 1 ts Whole corriander seeds 1/2 ts Garlic; fine chop 1/2 ts Whole cumin seed 2 35 onces boxes ppomi tomato 1/8 ts Whole fennel seed -sauce 4 sm Dried chipotles 1 c Lightly packed brown sugar 1 Ancho stemmed but with seeds 1/4 c Cider vinegar + 20 Chilpectin or wild piquin 1 tb Cider vinegar -pods 1/4 c Colgins liquid smoke 1 cl Garlic 2 ts Honey 1/4 ts Dried habanero; ground 3 tb Jim beans or other burbon 2 ts Hot or sweet hungarian 2 ts Juice of lemon or lime -paprika ***spice blend*** 1/2 ts Cayenne Saute the onion in the oil over medium- high heat until translucent, add the minced garlic, reduce heat to medium and continue cooking for another min. or two. Add the tomato sauce and stir well to mix. Add the remaining ingredients, one at a time, down to and including the honey, stir after each ingredients. Add the spice blend ingredients to a spice grinder down to and including the clove. Grind up all the ingredients until you get a medium fine, somewhat grainy result. Add the habanero and the paprika and blend together. Stir in the spice mixture to the sauce, 1 teaspoon at a time until you find the heat/flavor level you like (about 4-5 average). Add the cayenne (opptional) and stir.After a min. or so add the burbon and the lemon juice and let the sauce heat for another five min.or so, stiring every now and again. Turn off heat let sauce steep for at least 1/2 hour or more to let flavors meld.Taste and adjust your spice mixture. Serve as a hot table sauce. This is not a marinade or a cooking sauce, although you might add a light brushing to your meat or chiocken about 15 min. befor eremoving from grill. Orange-Habanero-Chipotle oil 3-4 Chipotle dried peppers, 1 dried habanero, 2-3 tbls dried orange peel minced, 2 cups canola oil. In a spice mill combine the dry ingredients and grind fine. Combine the spice mix with the canola oil in a clean GLASS jar with a non-reactive top. let the mixture sit in a cool place away from sunlight, for 2-3 days, shaking the jar 2-3 times per day. FGilter the oil through a paper coffee filter into a clean glass jar. Can be stored in the fridge upto 6 months. Note: It may take some time for the oil to run through the filter completely. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef Jerky 3 Categories: Beef, Spicy Yield: 1 Servings 1 Flank steak 4 tb Lemon juice 1 Clove garlic, minced 1/2 c Soy sauce 1/2 c Honey 1 Pinch salt 1 Pinch pepper Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef Jerky 4 Categories: Beef, Spicy Yield: 1 Servings 3 lb Flank steak - or London 6 Large garlic cloves - -broil -minced -MARINADE: 1 1/2 tb Ginger - fresh, minced 1/2 c Light soy sauce 1 1/2 tb Sesame oil 4 1/2 tb Honey 1 1/2 tb Red pepper - crushed 4 1/2 tb Dry Sherry 2 tb Freshly ground white pepper Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. From: Steve Herrick ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef Jerky 5 Categories: Beef, Spicy Yield: 1 Servings 5 lb Beef (roast) 1 ts Onion powder 1/4 c Soy sauce 1 ts Black pepper (cracked if pos 1 tb Worstershire sauce Red pepper flakes; optional 1 ts Garlic powder 1 tb Liquid smoke Recipe by: timpson@acetek.cs.mci.com (Steven D. Timpson) I make Jerky by buying about 5+ lbs of beef. Usually a roast. I then remove the fat. Place the strips of meat into marinade and let soak for about 24 hours. Remove from marinade and allow to air dry for at least one hour. If you have a meat smoker then omit the liquid smoke and smoke meat at a low temperature. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blue Ribbon Chili 1992 Categories: Beef, Chili, Spicy Yield: 1 Servings 3 lb Cubed sirloin -- London 1 6 oz can Snap-e-Tom Broil 1 12 oz can Budweiser Tri-tip 11 tb Gebhardt chili powder 4 tb Wesson oil 1 ts Garlic powder 6 oz Sausage 1 tb Onion powder 1 14 1/2 oz can beef broth 2 ts Tabasco brand Pepper sauce 1 8 oz can Hunts tomato sauce 1 tb Cumin -- Salt to taste Saute beef in oil. Fry sausage until done and drain well. Put beef, sausage and one half can of beef broth in your favorite chili pot and bring to slow simmer. Add tomato sauce, Snap-e-Tom, 6 oz of Budweiser (drink the rest), 6 Tbsp chili powder, garlic powder, onion powder, and 1 tsp of TABASCO. Simmer slowly for about 1 hour 30 minutes or until meat is tender. Add remaining 5 Tbsp of chili powder, 1 tsp of TABASCO and cumin. Simmer another 30 min. Salt to taste. Ed Perczynski, MD Carson City, Nevada Message 102 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM By Cuz Recipe By : ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cecil's Jerk Chicken Categories: Caribbean, Poultry, Spicy Yield: 1 Servings 1/4 c Caribbian hot sauce -- OR 2 tb White vinegar 10 Habaneros 2 tb Parsley Pureed in 1/4 cup cheap -- 2 tb Dried thyme Yellow mustard 2 tb Mustard seed 2 tb Dried rosemary 1 ts Black pepper 2 tb Dried basil 2 tb Orange juice 3 Scallions 6 Chicken thighes -- w/legs 1 ts Salt Attached Juice of 2 limes Chopped Combine all ingredients except chicken in food processor or blender, and blend into a paste, making sure that the ingredients are all fully integrated. The paste should be the consistency of a thick tomato sauce. If its too thick, thin it with a little more white vinegar. Cover the paste and let it sit in the refrigerator for at least 2 hours, but not more that 2 weeks, for the flavors to blend together. Overnight is ideal. Rub the chicken with the paste and place over a very low heat. Or if you have a covered cooker, put the coals to one side, the chicken to the other and cover. Cook about 1 hr without cover or 1/2 hr if covered. The key here is to use a very low heat. Be patient. Hard to overcook, the only way to screw it up is if you burn the paste by having the heat to high. The longer the chicken stays on the grill, the more superior the smoky flavor. Recipe By : Cecil AT From: Western Mexican Cookbook ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Breasts Stuffed W/garlic, Ginger, Ham and Tarragon Categories: Poultry, Spicy Yield: 4 Servings 6 Boneless chicken breasts 4 tb Fresh tarragon; chopped Salt & fresh ground pepper -- (or preserved in vinegar) 3 tb Lemon juice 1 lg Lemon; chopped zest of 1/2 lb Ham; finely chopped Lemon juice or white wine -- (about one cup) Butter 2 To 3 garlic clove Vegetable mirepoix -- peeled & finely chopped 1 c Chicken stock 2 tb Fresh ginger 1 c Whipping cream -- peeled & finely chopped Salt and pepper; to taste To prepare chicken breasts, place between sheets of waxed paper. Gently pound with a mallet until flat and tender. Sprinkle each with salt, pepper and lemon juice. Keep covered in refrigerator. To make stuffing, combine ham, garlic, ginger, half the tarragon and about 2/3 of the lemon zest in a bowl, blending well. Add a dash of lemon juice or wine to moisten. To stuff breasts, place equal amounts of filling on center of each. Bring sides up to encase filling, shaping with your hands into a round package and tucking in ends to seal. Greasy the shiny side of six, foot-long strips of foil, about 2 inches wide. Encircle each breast with foil, greased side in, pulling tightly so that foil wraps around breast. (This retains shape during baking.) Fold over edge on top to secure foil. Brush tops of chicken with butter. Sprinkle with salt, pepper and a little tarragon. Can be refrigerated, covered at this point, if baking is to be done several hours later. Preheat oven to 400 F. Place the vegetable mirepoix in bottom of a large baking dish. Place chicken breasts on top of vegetables. Pour enough wine around bottom of pan just to cover mirepoix. Bake 10 to 12 minutes, then turn heat down to 350 degrees. Baste chicken. Cover pan loosely with foil and bake another 15 minutes or until chicken breasts are done but still moist inside. Remove foil covering from pan; turn broiler on to brown chicken tops, about 2 minutes. Remove pan from oven. Place chicken on heated platter and keep warm; carefully remove foil strips. Meanwhile, remove and discard mirepoix vegetables from roasting pan. Place pan on top of stove. Remove any surface fat and bring to a boil. Add chicken stock and cream and reduce over high heat, stirring until of desired consistency. Taste and adjust seasonings. To serve, garnish chicken breasts with remaining lemon zest and tarragon. Place a little sauce on a heated plate, then place chicken breast on top. Good served with rice-stuffed tomatoes. Serves 4 to 6, depending upon size of chicken breasts. Note: Mirepoix means aromatic vegetables (carrot, celery and onion) chopped and placed in the bottom of a roasting pan). Most of this dish can be prepared in advance. From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright. Toronto: James Lorimer & Company Publishers, 1985. Pp. 56-57. ISBN 0-88862-788-2. Posted by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken in Mole Sauce Categories: Mexican, Poultry, Spicy Yield: 8 Servings 1 Chipotle Chile; Dried 1 1/2 ts Oregano; Ground 1/4 c Shortening Or Lard 1 1/2 ts Cocoa 2 tb Red Chiles; Ground 1/2 ts Anise Seed 2 c Chicken Broth 1/4 ts Cinnamon; ground 4 Flour Tortillas; * 1/4 ts Cloves; Ground 1/4 c Tomato Sauce 1/4 ts Nutmeg; Ground 1/4 c Onion; Chopped, 1 small 1/4 ts Allspice; Ground 1 tb Raisins 1/4 ts Ginger; Ground 1 tb Almonds Or Walnuts; Chopped 1/4 ts Cumin; Ground, OR 1 tb Sesame Seed 1/2 ts Cumin Seed 1 tb Pumpkin Seeds; Shelled 1 c Chicken Broth 1 tb Peanut Butter 8 Chicken Breast Halves; ** 1 1/2 ts Sugar * Flour tortillas should be 7 to 8-inches in diameter and be cut into small pieces. ** Chicken breast halves should be boneless and the total weight should be about 4 lbs. Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Roasted with Basil, Garlic Butter and Lemon Categories: Poultry, Garlic, Spicy Yield: 4 Servings 1/2 c Fresh whole basil leaves 3 tb Unsalted butter; room temp. 6 To 8 whole basil leaves 2 To 3 lb. roasting chicken 1 Garlic clove, peeled 1 Whole lemon -- finely chopped Fresh ground pepper Wash & pat dry the basil, reserving large whole leaves for the roasting pan and for the chicken cavity. Mince remaining basil. In a small bowl, with a wooden mallet or spoon (or using a mortar and pestle), blend minced basil, garlic and butter. Chill until slightly firm (this can be prepared ahead of time and refrigerated or frozen). Have chicken at room temperature. Rinse thoroughly and pat dry with paper towel. With fingers, gently separate skin from meat, beginning at neck and continuing down over breast. Separate skin through to the meaty portion of the drumsticks. Place small bits of chilled basil butter between breast and leg meat and skin, being careful not to tear skin. Halve lemon, placing one piece in cavity of bird, along with 3 or 4 whole basil leaves. Truss chicken with string to secure wings and legs. Place remaining basil on bottom of roasting pan; set chicken, breast-side up, over top. Drizzle with juice of remaining half lemon and sprinkle with pepper to taste. Roast in a preheated 375 F. oven for 25 minutes. Reduce heat to 350 degrees and roast another 30 to 35 minutes or until drumsticks move easily in their sockets. During this cooking period, baste frequently with pan juices. Let chicken stand 10 minutes before carving. Serve with defatted pan juices. The author writes: "If you have any leftovers from this tasty bird, chop and use them for chicken salad, sprinkled with toasted almonds or pine nuts." From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright. Toronto: James Lorimer & Company, Publishers, 1985. Pg. 8. ISBN 0-88862-788-2. Posted by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Curry Shui Mai Categories: Poultry, Spicy Yield: 6 Servings 2 1/2 lb Ground turkey Finely chopped 5 tb Corn starch 6 Scallions chopped 5 tb Water Including greens 3 tb Sherry 2 Eggs 3 tb Soy sauce 4 ts Curry powder, 1 ts Salt Madras brand 1 1/2 ts Sugar Gyoza wrappers 1 1/2 ts Sesame oil (Sun Luck Brand) 8 oz Whole water chestnuts, Stir all ingredients very well. Add curry powder, mix in very well Fold into gyoza wrappers, about 1 tblsp in each. Leave the top open. Served a lot for new years, as they look like purses, to insure prosperity in the coming year. We recommend Sun Luck brand gyoza wrappers as they are thinner than most. Steam 7 minutes, or until meat is cooked through, but not too long, because it can lose flavor. WALT Katherine "Grow your own" Barto Certified Chile head #44 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Curry-Laced Tomato-Lentil Broth Categories: Soups/stews, Spicy Yield: 8 Servings 1 c Red lentils 1 ts Minced onion 4 c Water 1 ts Minced garlic 1/4 ts Turmeric Salt to taste 2 c Canned crushed tomatoes 1 tb Lemon juice 1 1/2 ts Cumin 1 tb Vegetable oil 2 ts Ground coriander 1 ts Black mustard seeds 1/2 ts Cayenne pepper 2 tb Chopped fresh coriander From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William Morrow). Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering, mix into soup. Stir in fresh coriander. Makes 6-8 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dry Cure Southwest Jerky Categories: Beef, Southwest, Spicy Yield: 1 Servings 1 ts Salt 2 ts Cumin 1 ts Pepper 2 Cloves garlic minced 1/2 ts Cayenne pepper 2 lb Steak sliced thinly 3 tb Chili powder Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. Thats all! It may take a few trys to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fish in Adobo Sauce Categories: Seafood, Spicy Yield: 6 Servings 2 Ancho Chiles; Dried, OR 1 Clove Garlic; Minced 1/2 ts Red Peppers; Crushed 1 ts Salt 2 lb Fish Fillets; * 1/2 ts Oregano; Dried, Crushed 1/4 c Vegetable Oil 1/4 ts Cumin; Ground 8 oz Tomatoes; 1 cn 1/4 ts Cinnamon; Ground 1 c Orange Juice 1 ds Cloves; Ground 1 c Onion; Cut Up, 2 Md. ---------------------------------GARNISHEES--------------------------------- Lettuce; Shredded, Half Head Radish Roses 1 Orange; Thinly Sliced, 1 lg * Use fresh or frozen Haddock or other fish fillets in this recipe. Cut ancho chiles open, discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place in a small bowl and cover with boiling water; set aside for 45 to 60 minutes to soak. Drain. Meanwhile, thaw fish if frozen. Lightly brown the fish fillets on both sides in hot oil. Arrange fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In a blender container, combine drained ancho chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves. Cover and blend until smooth. In the skillet used for cooking the fish, simmer the tomato mixture for about 20 minutes, or until thickened, stirring occasionally. Pour over the fish in the baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 30 minutes. Transfer the fish fillets to a serving platter. Top with lettuce, garnish with orange slices and radish roses. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Chicken Adobo Categories: Mexican, Poultry, Spicy Yield: 6 Servings 10 Chicken Breast Halves; * 1 ts Basil Leaves; Dried 1/4 c Achiote Sauce Base; Below 1 ts Cinnamon; Ground 1 c Orange Juice 1/2 ts Salt 2 tb Vegetable Oil -----------------------------ACHIOTE SAUCCE BASE----------------------------- 1/3 c Achiote Seeds;(AnnottoSeeds) 1 ts Red Chiles; Ground 1/3 c Orange Juice 1/2 ts Pepper 1/3 c Vinegar; White 1 Clove Garlic * There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless. Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes. Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemongrass Curry (Cambodian) Categories: Asian, Spicy Yield: 4 Cups 1/3 c Sliced lemongrass 1 Jalape¤o pepper -including the bulbs -seeds and stem removed 4 Garlic cloves; peeled 3 Shallots; peeled 1 ts Dried ground galangal 3 1/2 c Coconut milk -(or ginger) 3 Lime or lemon leaves 1 ts Turmeric 1 pn Salt or shrimp paste In a food processor or blender, puree together the lemongrass, garlic, galangal, turmeric, jalape¤o, and shallots. Bring the coconut milk to a boil and add the pureed ingredients, lime or lemon leaves, and salt or shrimp paste, and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes or until the lime or lemon leaves are tender and the sauce is creamy. Remove the leaves before serving. Note: to prepare a meal for one, pour « cup of this curry sauce into a shallow vessel or a wok; add « cup of meat or vegetables, bring to a medium boil and cook to desired degree, A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 117-118 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mom's Chili Categories: Beef, Chili, Spicy Yield: 4 Servings 500 g Ground beef 4 Cloves garlic (or more to ta 2 Large yellow onions; chopped 1 Bay leaf 500 g Kidney beans 30 ml Ketchup 250 g Tomato paste 15 ml Chili powder (or more to tas 200 ml Water Recipe by: Ed Gould mt Xinu, 2910 Seventh St., Berke 1. Brown the meat and onions, separately if desired. 2. In a large, heavy pot, combine the meat and onions, and the other ingre 3. Simmer .I "at least" one hour. Six or more hours is better. 4. Stir in the chili powder. Author's Notes: This chili won't win any awards in Texas, but it's a nice, mild, flavor I usually use more garlic - the cloves can be left whole, and will beco Difficulty : easy. Precision : approximate measurement OK. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pear Salsa Categories: Salsa, Spicy Yield: 5 Cups 2 tb Vegetable oil 1 ts Dried oregano 1 md Onion, chopped 1 tb Chopped fresh basil OR 1 Green pepper, chopped fine 1 ts Dried basil 1 lg Garlic clove, chopped fine 1/2 ts Tabasco sauce 2 tb Finely chopped parsley 2 md Tomatoes, seeded and chopped 1 tb Lemon juice Coarse 1/2 ts Salt 2 To 3 pears, peeled & chopped 1 tb Chopped fresh oregano OR Heat oil in medium frypan. Saute onion until tender, about 3 to 4 minutes. Add green pepper, garlic, parsley, lemon juice, salt, oregano, basil and Tobasco sauce; cook 2 minutes. Remove frypan from heat and stir in tomatoes and pears. Cover and refrigerate. Make 5 cups. Source: The Vancouver Sun Sept 21/94 From the collection of Karen Deck ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Picadillo Categories: Beef, Sauces, Spicy Yield: 6 Servings 3 T Olive oil or 1 Jalapeno chili, seeded -vegetable oil -and chopped (or more 2 lb Ground beef, lean -to taste) 1 lg Onion, finely chopped 1/2 c Raisins (soaked 10 1 Garlic clove, -minutes in warm water) -finely chopped 1/2 c Pimento-stuffed olives, 3 md Tomatoes, peeled -halved crosswise -and chopped 1/2 t Oregano 2 Tart cooking apples, 1/2 t Thyme -peeled, cored Salt -and chopped Pepper 1/2 c Almonds, slivered 1 T Butter Heat the oil in a large, heavy skillet. Add the beef and saute until it is lightly browned, stirring to break up any lumps. Add the onion and garlic and saute for 5 minutes longer. Add all the remaining ingredients except the butter and the almonds. Mix well and simmer, uncovered, over moderate heat, stirring from time to time, for 20 minutes. In a small skillet, heat the butter and saute the almonds until they are golden brown. Mound the beef onto a serving platter and sprinkle with the almonds. Surround it with a border of rice. NOTES: * Latin-American seasoned chopped beef -- I got this recipe from net.cooks in the fall of 1983. It was posted by houxm!houxz!llf. * Picadillo is a great favorite throughout Latin America, and every country has its own version. In Mexico it is much appreciated as a filling for tacos, empanadas, tamales and green peppers. In the north of the country it is popular on its own and is eaten as a main dish, accompanied by rice, beans, guacamole and tortillas. * Variations: Instead of oregano and thyme, use a pinch or two of cinnamon and ground cloves. This makes an interesting difference in flavor, giving the dish an almost Middle Eastern taste. * In Chihuahua, the apple is left out and 4 medium potatoes, cooked and cubed, and about 2 C cooked green peas are added to the beef at the end of the cooking time for just long enough to heat them through. This makes a nice one-dish meal. * Picadillo de la Costa from the state of Guerrero, best known for the beach resort of Acapulco, uses the tropical fruits in which the region abounds, and instead of beef uses an equal mixture of ground pork and veal. The method is the same but the meats, with the onion, garlic, tomatoes, hot peppers, salt and pepper, are cooked, uncovered, for 15 minutes. Then add about 1 1/2 C pineapple chunks, 2 pears (peeled, cored and cut in chunks) and 2 bananas (peeled and sliced) are added and the mixture simmered for 15 minutes longer over low heat. Sprinkle with almonds just before serving. This is a delicious summer dish, good with plain rice. * In addition to the almonds, I add fresh coriander leaves as a garnish. : Difficulty: easy. : Time: 20 minutes preparation. : Precision: approximate measurement OK. : Nancy Mintz : UNIX System Development Lab, AT&T-IS, Summit, NJ : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spicy Garbanzos Categories: Spicy, Side dishes Yield: 6 Servings 1 ts Whole Mustard Seed 2 tb Tomato Paste 1/2 c Onion; Chopped, 1 Md 1/2 ts Salt 1 tb Vegetable Oil 1/4 ts Cinnamon; Ground 30 oz Garbanzo Beans; Drained, 2Cn 1/8 ts Cloves; Ground 1/2 c Chicken Broth Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart saucepan until the onion is tender. Stir in the remaining ingredients and cook, stirring occasionally, until the beans are heated through, about 5 minutes. Serve ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Oil (Adapted From Dewitt & Gerlach) Categories: Spicy Yield: 1 Pt 2 c Vegetable oil 1 Mashed garlic cloves 1 c Dried red chiles 1 Slices fresh ginger root Heat oil to 350. Off heat, add other stuff. Leave to cool. Remove garlic and ginger, if used. Let peppers steep 24 hr in the oil. Decant oil and use it to flavor cooked foods or in place of regular oil. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Herbed Oil (Adapted From Dewitt & Gerlach) Categories: Spicy Yield: 1 Pt 2 c Olive oil 4 ts Chopped dried leaves 8 Bay leaves 2 tb Dried red chiles 4 Rosemary sprigs or 1 Mashed garlic cloves Combine all and let stand covered at room temperature 12 to 24 hr. Decant oil and store in cool dark place. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pseudo-Melinda's Habanero Pepper Sauce Categories: Spicy Yield: 1 Pint 1/2 c Onion, chopped 12 Habaneros, stemmed but 2 Garlic, minced -not seeded, chopped 1 tb Olive oil 1/2 c White vinegar 1/2 c Carrots, chopped 1/4 c Lime juice 1/8 c Water Saute onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend along with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly. If you are looking to use the sauce immediately, simmer for 5 min; if you are going to store it, 2 min will be sufficient but will increase the heat of the sauce to about Melinda's xxtra sauce heat. You may up to double the Habs before creating a painfully hot sauce (about as hot as Melinda's reserve) In any case, this stuff should be packed into sterilized containers for storage unless you want to drink it up all at once, heh heh. Adapted from DeWitt and Gerlach, The Whole Chile Pepper Book. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Thai Hot Condiments Nam Prik Categories: Asian, Spicy Yield: 1 Batch 2 tb Dried shrimp or kapee 3 tb Nam pla (fish sauce) -(shrimp paste) 3 tb Lime juice 6 Garlic cloves, chopped 2 Serranos, chopped 4 Dried hot peppers 3 Pea eggplant (optional) 1 ts Sugar Make day before Blend first 4 ingredients. Beat in nam pla and lime juice. Add serranos and pea eggplants. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Thai Condiments Nam Prik Ong Categories: Asian, Spicy Yield: 1 Batch 4 Garlic cloves, minced 1 ts Hot pepper jam OR 2 Shallots, minced 1 ts Tabasco mixed with 1 ts Kapee or minced dried 1 ts Cayenne -shrimp soaked in sherry 1 Can tomatoes Fry all ingredients except tomatoes in oil. Add tomatoes and cook until thick. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Nam Prik Pao Categories: Asian, Spicy Yield: 1 Batch 6 Large garlic cloves -shrimp soaked in sherry 2 Medium onions 5 Large dried hot peppers 1 tb Kapee or minced dried 2 tb Orange juice concentrate Dry roast garlic and onion until skins are dark. Peel and chop. Put kapee into aluminum foil and dry fry packet for 2 min on each side; remove from foil. Grind all ingredients together. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Nam Pla Wan Categories: Asian, Spicy Yield: 1 Batch 1 Onion, chopped 1 tb Brown sugar 8 Garlic, minced 2 tb Orange juice concentrate 1 tb Hot pepper flakes 2 Scallions, chopped 1/4 c Nam pla 1 tb Coriander leaves. Fry onion and garlic until golden. Add hot pepper flakes. Leave on burner but turn off heat. Boil rest of ingredients together. When the mixture comes to a boil, add the onion mixture. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Spicy Sweet Potato Soup Categories: Soups/stews, Spicy Yield: 4 Servings 4 c Chicken broth 3 tb Heavy cream 2 c Diced sweet potatoes 1/4 ts Ground Habanero chile pepper 3 tb Orange juice 1 pn Of white pepper 1/4 ts Orange zest Info: from Chile Pepper Magazine, August 1993 posted by Perry Lowell, GOURMET, July 1993 Sweet potatoes are an excellent source of beta-carotenes. Makes 4 servings. Heat Scale: Medium chopped parsley for garnish Bring the broth to a boil, add the potatoes and boil until the potatoes are soft. Place the potatoes and some of the broth in a blender and puree the mixture until smooth. Combine the puree with the reserved broth and the remaining ingredients. Simmer for 20 minutes. Garnish with the parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick and Easy Spicy Soy Sauce Categories: Spicy, Sauces, Asian Yield: 1 Servings x Soy sauce x Sesame oil x Garlic powder x Hot oil x Powdered ginger I tend to cook without recipes and with a real eye to quickness. In other words, I'm lazy. Thought I'd share a couple ideas I've come up with recently (obviously I never measure anything--sorry). To a partly-full bottle of soy sauce, I add some garlic powder and some powdered ginger and a little sesame oil and hot oil. I keep this around (haven't needed to refrigerate it), shake it up and sprinkle a bit over steamed vegetables (my favorite is green cabbage, sliced finely). A little goes a long way so I think the fat from the oils is negligible. The flavor they add is significant. Posted by Posted by Posted by laura@acpub.duke.edu (Laura H. White) to the Fatfree Digest [Volume 11 Issue 19], Oct. 19, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Modified General Tso's Chicken Categories: Poultry, Chinese, Spicy Yield: 4 Servings 10 oz Chicken Legs, deboned, or 1 t Sesame oil -thighs, deboned, or Water chestnut flour(Powder) -boneless chicken breasts -to coat chicken pieces 2 c Soya Oil --------------------------SEASONINGS (MIXX IN BOWL-------------------------- 1 tb Ginger Root, minced 2 Thai finger peppers, crushed 2 Scallions, chopped -use more or less to taste 1 tb Garlic, minced 1 tb Orange or lemon peel, minced -----------------------------SAUCE (MIX IIN BOWL----------------------------- 2 tb Sugar 2 tb Cornstarch 2 tb Soy Sauce 1/4 c Chicken Stock 1 1/2 t Vinegar ----------------------------------MARINADDE---------------------------------- 1 Egg White 1 tb Soy Sauce 1 tb Cornstarch This recipe is a combination of the best parts of many other General Tso's Chicken recipes I have seen. I use this recipe on a regular basis. I have used de-boned chicken thighs with good success. Have made it using orange or lemon peel and liked it with either. Have used small Vidalia onion in place of scallions also. Be careful when using the water chestnut flour, it doesn't brown as much as regular flour, so don't overcook. The sauce will make the dish darker. I tried using a deep fryer for cooking the chicken without success. The chicken kept sticking to the fryer basket. Have found that using a wok and cooking about 5 pieces of chicken at a time works better for me. Cut the chicken into pieces no larger than 1" square. Prepare marinade by combining egg white, cornstarch, and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. Dredge marinated chicken pieces in water chestnut powder to coat. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic, chili peppers, and orange or lemon peel. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Canning Hot Peppers Categories: Vegetables, Spicy Yield: 10 Servings 2 c Hot peppers, any kind 1 Garlic clove, chopped (opt) Olive oil, extra virgin 6 Drops lemon juice (opt) Hot tomales!!! Turn them into hot pimentos. Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until tenter but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom. Meanwhile heat 1 cup E V olive oil in sauce pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly. Wipe the jar top and sides with a paper towel and apply the cap tightly. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid). Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef and Potato Curry Categories: Indian, Meats, Soups/stews, Spicy Yield: 4 Servings 2 lb Boneless beef stew meat 1 tb Coriander 3/4 ts Salt 1 tb Paprika 1 ts Tumeric 1 ts Cayenne 1/2 c Veg oil 1 ts Cardamon 2 Yellow onions,finely chopped 1 tb Chopped fresh Cilantro 5 cl Garlic, minced 4 md Potatoes, peeled, quartered 1 ts Minced fresh ginger 5 c Water 1/4 c Cumin In a bowl, mix beef, salt and tumeric. Heat oil in a pot on medium. Add onion, garlic and ginger and sautee 3 min. Add the beef mix and spices and sautee 5 min. Add the water, cover and simmer til beef tender. Add potatoes and simmer another 20 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Shredded Crispy Chicken Categories: Indian, Poultry, Spicy Yield: 4 Servings 1 Chicken 1/2 ts Tumeric 2 lg Yellow Onions 8 cl Garlic, thinly sliced 1 c Veg oil 3 ts Crushed, dried red chiles In a large saucepan cover chicken with water. Bring to boil; lower heat; cover; cook until tender- 30 min. Remove chicken; cool; skin and bone it; shred the meat into string-like pieces. Cut onions in half vertically and slice to form thin crescent shaped fans. Heat oil in frying pan; add onions and tumeric; cook until onion starts to color; add garlic and cook until brown, about 6 min. Remove onions and garlic with a slotted spoon and set aside. Leave oil in pan. Add the chicken shreds to the oil and cook on medium, stirring often, until brown- 10 min. Drain off the oil, add onions,garlic, salt and chiles. Cook over med-low, stirring, for 10 min. You can also use leftover cooked turkey. It will keep in an airtight jar in the fridge for weeks. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Taco Bread Categories: Spicy, Breads Yield: 1 Servings 1 1/2 pound loaf 3/4 c Cornmeal 9 oz Water 1/4 c Whole wheat flour 1 1/2 tb Applesauce (oil) 3 tb Taco seasoning 2 tb Sugar 2 c Bread flour 1 ts Salt 1 1/2 ts Yeast Adapted from Great Bread Machine Recipes by PNewton vkbb14a Tastes like a taco...great with chili. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Yorkshire Spice Bread Categories: Spicy, Breads Yield: 1 Servings 1 1/2 pound loaf 2 1/2 c Bread flour + 2T 1/2 c Raisins 1/4 c Powdered sugar 3/4 c Milk 1 tb Orange peel, dried 1/2 tb Maple syrup 1/2 ts Nutmeg 2 tb Applesauce (or butter) 1 ts Cinnamon 1 Egg 1 1/2 ts Yeast You may hold out the rasins and put them in when the machine beeps if you use the raisin setting on the machine. Adapted from Gread Bread Machine by PNewton vkbb14a ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ajilimojili Categories: Caribbean, Condiments, Spicy Yield: 3 Cups 2 Red Peppers, Seeded and 2 Sprigs Fresh Coriander, --Quartered --Chopped 1 Green Pepper, Seeded and Juice of One Lime --Quartered 1/4 c Malt Vinegar 3 Scotch Bonnet Peppers, 1 ts Salt --Seeded 1 tb Freshly Ground Black Pepper 1 Head Garlic Separated Into 1/2 c Olive Oil --Cloves Puree the red pepper, green pepper, Scotch Bonnet peppers, garlic, coriander and lime juice in a food processor. Add the vinegar, salt, black pepper and olive oil and process again. Bottle the sauce in hot sterilized jars. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Deadman's Chili Categories: Meats, Chili, Spicy Yield: 6 Servings 2 1/2 lb Coarse ground beef chuck 6 Whole Jalapeno peppers 1/4 c Green &/or red Bell pepper 1 1/2 ts Cayenne flakes -(leaner the better) 1 1/2 ts Salt 6 Cloves garlic minced 4 tb Ground cumin (freshly ground 1 lb Coarsely chopped & 1 tb Blackstrap molasses -boned beef 3 md Onions coarsely chopped 1/4 c Masa harina (fine yellow 12 oz Beer (not lite) -cornmeal} 1 ts Angostura Bitters 3 c Stewed chopped tomatos 2 oz Tequila 1 1/2 c Tomato paste 4 oz Sour mash whiskey 4 tb Chili powder 3 Bay leaves Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer and cook for 1.5 -2 hours stiurring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side sof the Jalapeno peppers and by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled eggs as well. Serves 6-8 persons. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Oil Categories: Spicy Yield: 1 Pint 2 c Vegetable oil 1-2 mashed garlic cloves opt 1 c Dried hot chiles (red) 1-2 slices ginger root opt Heat oil to 350 degrees. Remove from heat and add all other ingredients. Let cool. Remove garlic and ginger if used. Let peppers steep for 24 hours in the oil. Decant oil and use to flavor cooked foods or to add to regular oil. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Herbed Oil Categories: Condiments, Spicy Yield: 1 Pint 2 c Olive oil 2 tb Dried red chiles (hot ones) 8 Bay leaves 2 Mashed garlic cloves 4 Rosemary sprigs Combine all ingredients and let stand covered for 24 hours. Decant oil and store in a cool dark place. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Moroccan Fish Categories: Seafood, Spicy Yield: 4 Servings 5 Garlic cloves, chopped 2 T Cilantro, chopped 2 T Cumin Juice of 1/2 lemon 2 T Olive oil 1 lb Red snapper filets 1 T Pepper flakes, dried Preheat oven to 350 degrees F. Mix garlic, cumin, olive oil, pepper flakes, cilantro and lemon juice into a paste. Put the filets in a shallow baking dish and spread this paste over them. Cover tightly with foil. Bake at 350 degrees F. for 5 to 10 minutes (a little longer if the filets are thick). NOTES: * Spicy Moroccan fish -- I got this recipe from a newspaper lying around a friend's house. It is very spicy. It will burn your mouth off. Do not use on unsuspecting friends, unless you're trying to get rid of them. Yield: Makes 4 servings. * You could substitute other types of fish. : Difficulty: easy. : Time: 10 minutes preparation, 10 minutes cooking. : Precision: Approximate measurement OK. : Evelyn C. Leeper : AT&T Information Systems, Holmdel New Jersey, USA : ihnp4!mtgzy!ecl : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sage Wheat Bread Categories: Spicy, Breads Yield: 1 Servings -PNewton vkbb14a 1 tb Brown sugar 2 t 1 1/2 c Water (Milk) 1 2 ts Fresh sage 1 1/2 OR 1 tb Applesauce (Shortng) 1 1/2t 1/2 ts Crushed dried sage 1/2 2 c Whole wheat flour 1 1/2 3/4 ts Salt 1/2 1 c Bread flour 2/3 1 ts Yeast 1 t 1/3 c Cornmeal 1/4 Page 39 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Real Texas Chili Categories: Chili, Beef, Spicy, Main dish Yield: 6 Servings 1 1/2 lb Cubed Chuck Steak 4 tb Vegtable oil 2 lb Raw Tomatoes 1 ts Salt 2 ea Medium Onions 1/2 ts Black pepper 1 ea Green Bell Pepper 4 tb Chili Powder 2 ea Medium Jalapeno Peppers In a food processor or by hand dice the Onions, Bell Pepper and the Jalapeno peppers and set aside. Cut Chuck Steak in 1/2 inch Cubes or smaller and set aside. Cut tomatoes into pieces and set aside. Heat Vegtable oil in an 8 quart Sauce Pan and add the diced Onions, Bell Pepper and Jalapenos, saute till browned. Add the Cubed Chuck Steak and sear untill Browned, add Tomatoes and spices. Cover and simmer untill Tomatoes are cooked down. This will feed about 6 people as a meat dish..... ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili-Head Pasty and Empanada Variations Categories: Spicy, Instruction, British, Mexican Yield: 1 Servings 1 Text file With all the discussion of Cornish Pasties (pastry folded over a somewhat bland filling of meat, potatoes, turnip and onion, then baked) and all the various Northeastern U.S. versions thereof, I was kinda surprised there was no mention of empanadas, the Hispanic version of the pasty. Unlike the traditional Cornish pasty, the range of size and fillings used for empanadas allows for a lot of experimentation. Size can range from small dessert turnovers (empanaditas) filled with fruit, sweet potato, or pumpkin spiced with cinnamon, cloves, nutmeg, allspice, etc.) to large meat pies (empanada gallega) big enough to feed a family. Seafood, poultry, beef, pork, rice, beans, potatoes, vegetables, and even leftovers from previous meals are all acceptable fillings for empanadas. Picadillo is another traditional filling for empanadas. The ingredients generally include ground beef or pork, onions, tomatoes, apples, raisins, cinnamon, cloves, cumin, salt and pepper. My version of picadillo usually goes easy on the apples, raisins, cloves and cinnamon...and, I add roasted pine nuts, chopped fresh chiles, Mexican oregano, chile powder and crushed dried red chile. "Authentic Mexican" by Rick Bayless with Deann Groen Bayless includes a recipe for a Mexican empanada using flour tortilla dough formed into flat circles, filled with picadillo, folded over and sealed, then deep fried. Empanada Gallega (of Spanish origin, I think) is made with a bread dough that's allowed to rise, punched down and allowed to rise again, and then divided and rolled into two circles about a quarter inch thick -- kinda like for making pizza. The filling is spread over one circle of dough, covered with the other circle of dough, sealed around the edge, allowed a short rest in a warm place to rise a bit, brushed with beaten egg, and then baked until golden. The empanadas I make are generally a little smaller than a Cornish pasty with spicier fillings including (not all at the same time of course) beef, pork, poultry, sausage, crab, shrimp, scallops, beans, potatoes, onions, tomatoes, garlic, fresh chiles, whatever...and the appropriate spices to compliment my choice of ingredients. One of my favorites is empanadas made with a filling of Mexican-style chorizo and potatoes... From: Rich Mccormack Date: 13 Jan 97 Chile-Heads List - ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roast Beef with Yorkshire Pudding and Horseradish Sauce Categories: Main dish, Beef, British, Spicy Yield: 8 Servings 5 lb Beef rib or sirloin tip Black pepper -roast -----------------------------YORKSHIRE PUUDDING----------------------------- 1 c Flour 1 1/4 c Milk 1/2 ts Salt 1 tb ;cold water 2 Eggs --------------------------SPICED HORSERADDISH SAUCE-------------------------- 1 Horseradish root, 4-inches 1/2 ts Dry mustard -long 1/2 ts Salt 3/4 c Heavy cream 1/2 ts White pepper 1 ts Sugar 2 ts White wine vinegar : Put the beef into a roasting pan, without adding fat. Sprinkle the beef with pepper. Roast in a hot oven, preheated to 425 F (220 C) degrees, for 15 minutes. Lower the heat to 375 F (190 C) for the rest of the cooking time, allowing 15 minutes to the pound. Baste the meat frequently with the pan juices. The beef should be served underdone, and should be transferred to a heated platter and left to rest 15 minutes before carving. : While the beef is roasting, make the Yorkshire pudding. Sift the flour and salt together into a mixing bowl. Add the eggs and stir. Add half the milk slowly and until the mixture is smooth. Add the remaining milk slowly and beat the batter well, then beat in the cold water. : About 15 minutes before the beef comes out of the oven, pour 2 tablespoons (30 ml) of its fat into a baking pan 10 inches (25 cm) square, and put the pan into the oven. When the fat is hot, pour in the pudding batter. Bake batter on the top shelf of the oven for 30 minutes. The pudding should be well risen, puffy, crisp and brown on top and bottom, and should be served, cut in squares, straight from the pan in which it was baked. : The horseradish root should remain in cold water for 1 hour, then be washed well and scraped into very thin shreds with a sharp knife. To make the sauce, whip the cream to stiff peaks, and fold in the horseradish, sugar, mustard, salt, pepper, and vinegar. Serve the sauce cold. Recipe from Mary Norwak, in _Beef and Veal_, Time-Life Books 1978. ISBN 0-8094-2852-0. Typos by Jeff Pruett. From: Jeff Pruett Date: 02 Aug 97 National Cooking Echo ˇ ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Tomato Chutney (Lesem) Categories: Spicy, Relishes, Vegetables, British Yield: 1 Batch 2 lb Green tomatoes, 1/2" dice 1 1/2 ts Garlic, minced (5 3/4 to 6 cups) ;(abt. 3 md. cloves) 1/2 lb Tart green apples (abt. 2 c) 1/2 lb Shallots, peeled ;peeled, cored and diced -or- 1/2 c Golden raisins, packed Peeled pickling onions 1 c Dark brown sugar, packed ;(less than 1" in diameter) 1 tb Crystallized ginger, grated ;halved if large (1 1/2 c) 6 Red chili peppers, dried* -or- ;1" long each (then broken) 3 md Onions, 1/2" dice -or- 1 1/4 c Cider vinegar 1 ts Dried crushed red pepper Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust heat, and boil about 30 minutes, or until as thick as jam. Stir occasionally, to prevent sticking. Spoon into hot, sterilized half-pint jars; seal. Let stand at least a month. *If you want a less spicy product, remove some of the seeds in the dried chiles. Yield: About 6 1/2 cups. Recipe from "The Pleasures of Pickling and Preserving," by Jeanne Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN 0-394-75311-4. Author adapted from an English recipe by Vincent and Georgiana Banks. Posted by Cathy Harned. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Late-Night Pasta Chez Frank - Sl 9/95 Categories: Pasta, Spicy, British Yield: 2 Servings 6 cl Garlic; pressed 1/3 c To 1/2 cup fresh basil; 2 tb Olive oil -chopped 4 Jalapeno peppers or other 8 oz Package spaghettini or -chile peppers; seeded and -vermicelli; cooked -minced Freshly grated Parmesan 8 Plum tomatoes; chopped -cheese 1/2 ts Salt Garnish: fresh basil sprigs Cook garlic in oil in a large nonstick skillet over medium heat, stirring constantly, 1 to 2 minutes or until golden. Add pepper, and cook 1 minute, stirring constantly. : Add tomato and salt; cook 3 minutes or until thoroughly heated. Stir in chopped basil. Serve immediately over pasta, and sprinkle with Parmesan cheese. Garnish, if desired. Yield: 2 or 3 servings. Frank Stitt of 'Highlands Bar and Grill', Birmingham, Alabama. "Southern Living", September, 1995. Typos by Jeff Pruett. From: Jeff Pruett Date: 20 Sep 97 National Cooking Echo ˇ ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Asafoetida Categories: Spicy, Indian, Instruction, Afghan Yield: 1 Servings 1 Text file The aromatic resin from the root of the giant fennel, Ferula asafoetida. Asafoetida (also known as hing) is extracted from the stems of these giant perennial plants that grow wild in Central Asia. In the spring, when the plant is about to bloom, the stems and roots are cut. Milky resin exudes from the cut surface and is scraped off. More exudes as successive slices of root are removed over a period of 3 months. The gummy resin is sun-dried into a solid mass that is then sold in solid, wax-like pieces, or more conveniently, in powdered form. Due to the presence of sulphur compounds, asafoetida has a distinctive pungent flavour reminiscent of shallots or garlic. Used in minute quantities, it adds a delicious flavour to various savoury dishes. I always use the mild Vandevi brand of yellow asafoetida powder and not the grey variety. If using other varieties, reduce the quantities to one half of the suggested amount. Asafoetida is available at Indian grocers. It is the Vandevi brand that I have...bowls you over when you first open it... I note also some dishes call for a fairly large (2 tsp) amount. Also, it is used by Brahmins, as a substitute for garlic for religous reasons. Tom Hamp I think your E indian friends were slightly mistaken about the Western name for Hing. it is Asafoetida. Pronounced Assafeetida. It is a resin (as you say, exported from Afghanistan) It can be found is lumps looking a little like incense or amber, but most often it comes powdered in little flat boxes about 3/4 inch high and about 2" or so in diameter. As you say, a pinch is normally all you need. When you open the box for the first time, you'll be appalled at the stink! Don't be put off, because when fried (like fenugreek it HAS to be fried a second or two in oil/ghee before further (moist) ingredients are added) it changes character and becomes pleasant. I had not heard that it was a carminative (stops you farting) although I know of a number of other spices with that effect. I wouldn't be surprised if it were though. From: Ian Hoare === Cut === From: Tom Hamp Date: 18 May 97 National Cooking Echo Ä ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Zvia's Hawayej Categories: Spicy, Barbecue, Afghan Yield: 1 Servings 3 tb Black Peppercorns 1 tb Ground Cardamom 3 tb Cumin Seed 1 tb Ground Coriander 2 tb Turmeric Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container. Rub this spice blend devised by Zvia, an Afghan street vendor in New york, all over beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the steak or fillets about an hour before grilling. In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust. It can also be stirred into boiled rice or summer soups to taste. Makes about 1/3 cup. Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Basque Salad Categories: Basque, Pork, Spicy, Rice, Salads Yield: 8 Servings 1/4 c Olive oil Pepperoni or other) -- in 12 Green onions with tops -- Julienne strips Thinly sliced 1/2 lb Prosciutto -- thinly sliced 1 ts Whole saffron -- scant 1 Green bell pepper -- 2 c Converted rice Cored/julienned 1 1/2 ts Salt 1 Red bell pepper -- 4 c Chicken stock Cored/julienned 1 lb Medium size raw shrimp -- 1/2 c Chopped parsley Shelled/deveined Salt -- to taste 1/4 lb Hard sausage (salami, 3/4 ts Fresh ground black pepper Heat oil in a heavy pot. Add green onions and saute over Medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer. Add the rice and stir, coating grans well with oil. Season with 1 1/2 teaspoons salt, pour in chicken stock and stir. bring to a simmer, cove and cook over Low heat for 20 minutes, or until rice is just done and all liquid has been absorbed. Fluff with a fork and let cool somewhat. Meanwhile, bring 2 quarts water to a boil, then add shrimp. Immediately remove from heat, cover and let stand for 2 minutes. Drain shrimp and reserve. Transfer cooked rice to a large bowl. Add shrimp, sausage and prosciutto, red and green peppers, parsley, salt to taste and black pepper. Toss well. Arrange on a large platter and serve at room temperature. Recipe By : Silver Palate Cookbook, Rosso & Lukins, '79, p. 217 From: ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa De Habanero (Belizean Habanero Sauce) Categories: Salsa, So american, Spicy Yield: 1 Cup 1 sm Onion; chopped 10 ea Fresh Habanero chiles; seeds 1 tb Vegetable oil -and stems removed, minced 1/2 c Chopped carrots 1/4 c Lime juice 1 c Water Saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Allow the mixture to cool to room temperature. Add the Habaneros and lime juice to the carrot mixture. Place the mixture in a blender and puree until smooth. This sauce will keep for weeks in the refrigerator. Authors' heat scale: Extremely Hot _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chile De Arbol Hot Sauce/salsa Picante De Chile De Arbol Categories: Salsa, Mexican, Spicy Yield: 2 Servings 55 Dried chiles de arbol 1 ts Dried oregano 1 1/2 tb Sesame seeds 1 ts Salt (scant) 2 tb Shelled pumpkinseeds-pepitas 2 lg Garlic cloves, peeled & 1/4 ts Cumin seeds -or- -roughly chopped 1/4 ts Ground cumin 3/4 c Cider vinegar 2 Cloves-or a big pinch ground Stem the chiles, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half, shake out as many seeds as possible, then place in a blender jar. Heat an ungreased skillet over medium-low. Measure in the sesame seeds and stir for several minutes as they brown and pop; scoop into the blender jar. Add the pumpkinseeds to the skillet. When the first one pops, stir constantly for several minutes, until all are golden and have popped up into a round shape. Pulverize the cumin, allspice and cloves in a mortar or spice grinder, then add to the blender jar along with the oregano, salt, garlic and vinegar. Blend for several minutes, until the mixture is orange-red and feels quite smooth when a drop is rubbed between your fingers. Strain through a medium-mesh sieve, working the solids back and forth and pressing them firmly; there will be a fair amount of chile seeds, skins, sesame hulls and other debris to discard, but be careful that there is nothing liquid trapped within them. Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before serving. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fresh Green Tomatillo Sauce / Salsa Verde Cruda Categories: Salsa, Mexican, Spicy Yield: 6 Servings 6 md Tomatillos, husked & washed 5 Cilantro sprigs, roughly -or- -chopped 13 oz Can tomatillos, drained 1/2 sm Onion, chopped 2 Serrano chiles -or- 1/2 ts Salt 1 Jalapeno chile, stemmed Boil fresh tomatillos in salted water to cover until barely tender, 8-10 minutes; drain. Canned tomatillos only need draining. Place the tomatillos in a blender or food processor. If you want a milder sauce, seed the chile(s), then chop into small bits and add to the tomatillos along with the cilantro and chopped onion; if using a blender, stir well. Blend or process to a coarse puree. Scrap into a sauce dish, then to a medium-thick consistency with about 1/4 cup water, then season with salt. Let stand for about 1/2 hour before serving, for the flavors to blend. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red-Chile Sauce W/ Roasted Tomato / Salsa Roja Categories: Salsa, Mexican, Spicy Yield: 4 Servings 4 md Dried guajillos chiles; -cored & roughly chopped -stemmed, seeded & deveined 1/2 Canned chipotle chile; 2 Garlic cloves, unpeeled -seeded (optional) 1 lg Tomato, roasted, peeled 1/2 ts Salt Tear the guajillo chilkes into flat pieces, then toast them on a griddle or heavy skillet over medium heat, using a metal spatula to press them flat to the hot surface for a few seconds, then flipping and pressing again. You'll notice a toasted look to each side and perhaps a whiff of smoke when they're ready, but don't burn them or they'll taste bitter. Lay the unpeeled garlic on the griddle and turn frequently until soft and blackened in spots, about 15 minutes. Cool, peel off the skin and cut in quarters. Break the chiles into a dry blender jar, cover and blend on high until pulverized. Add the garlic, roasted tomato, optional chile chipotle and 1/4 cup water, then blend until very smooth. Strain the sauce through a medium-mesh sieve into a small dish, then stir in a little more water, if necessary to make a light, pourable consistency. Season with salt and let stand for 1/2 hour to let the flavors mingle. To roast tomatoes: Roasting tomatoes directly on the griddle can make a mess (the skins stick and burn), so I usually place a sheet of foil on the griddle first, then lay on the tomatoes and turn them occasionaly for about 15 mintues, depending on size and ripeness, until the flesh is soft and the skin blistered and blackened. Cool, peel away the skin and cut out the core. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chipotle Chile Sauce/salsa De Chiles Chipotles Categories: Salsa, Mexican, Spicy Yield: 1 Cup 3 md Fresh tomatillos, husked & 3 Canned chiles chipotles, -washed -seeded 2 lg Garlic cloves, unpeeled 1/4 ts Salt Lay a square of aluminum foil on a griddle or skillet set over medium heat; set the tomatillos on top and turn regularly until soft and blackened in spots, about 10 minutes. While the tomatillos are roasting, toast the garlic on an uncovered spot on the griddle or skillet, turning frequently until soft, about 15 minutes; cool, slip off the skin and chop. Place the tomatillo, garlic, chipotles and 2 tablespoons water in a blender jar or food processor and puree. Scrape into a sauce dish, season with salt and stir in a little more water to give it a light, saucy consistency. If a smokier flavor is desired, stir in a teaspoon or two of the sauce from the canned chiles chipotles. Source: Authentic Mexican; Rick and Deann Groen Bayless. MM by Lyn. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick-Cooked Tomato-Chile Sauce / Salsa Cocida De Jitomat Categories: Salsa, Mexican, Spicy Yield: 2 Cups 1 1/2 lb Ripe tomatoes, boiled or 1/2 sm Onion, chopped -roasted, peeled & cored-or- 1 lg Garlic clove, peeled and 28 oz Can good quality tomatoes, -roughly chopped -drained 1 tb Lard or vegetable oil 4 Serrano chiles -or- 1/2 ts Salt 2 Jalapeno chiles, stemmed For a more refined sauce, seed the tomatoes: Cut them in half across the middle and squeeze out the seeds and liquid. Roughly chopo the tomatoes and place in a blender or food processor. If you want a milder sauce, first seed the chiles. Then chop them into small bits and add to the blender or processor, along with the onion and garlic. If using a blender, stir to distribute the ingredients evenly, then process the mixture until pureed (but still retaining a little texture). Heat the lard or oil in a medium-large skillet over medium-high. When it is hot enought o make a drop of the puree really sizzle, add it all at once and stir constantly for about 5 minutes, as the puree sears and cooks into a thicker, more orange-colored sauce. Season with salt and remove from the fire. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Quick-Cooked Tomatillo-Chile Sauce / Salsa Verde Categories: Salsa, Mexican, Spicy Yield: 3 Cups 1 lb Fresh tomatillos, husked and 1 sm Onion, chopped -washed -or- 1 lg Garlic clove, peeled and 13 oz Cans tomatillos, drained -roughly chopped 3 Serrano chiles -or- 1 tb Lard or vegetable oil 2 Jalapeno chiles, stemmed 2 c Poultry or meat broth 5 Cilantro sprigs, roughly 1/2 ts Salt (if necessary) -chopped Boil the fresh tomatillos and chiles in salted water to cover until tender, 10-15 minutes; drain. Simply drain canned tomatillos. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture. Heat the lard or vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken, Asparagus Snd Red Pepper Categories: Chinese, Main dish, Spicy, Asparagus, Poultry Yield: 4 Servings 1 lb Boned,skinned chicken breast 3 tb Sesame oil 2 tb Finely minced fresh ginger 1 ts Chili oil 2 md Garlic cloves 1 1/2 lb Asparagus - peeled and minced 1 md Yellow onion 2 tb Soy sauce 1 md Red bell pepper 2 tb Sweet port or Sherry 1 ts Cornstarch; blended with -=OR=- Madeira 1/4 c Chicken broth POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus. Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Asparagus & Red Pepper Categories: Chinese, Main dish, Spicy, Poultry, Asparagus Yield: 4 Servings 1 lb Boned,skinned chicken breast 3 tb Sesame oil 2 tb Finely minced fresh ginger 1 ts Chili oil 2 md Garlic cloves 1 1/2 lb Asparagus - peeled and minced 1 md Yellow onion 2 tb Soy sauce 1 md Red bell pepper 2 tb Sweet port or Sherry 1 ts Cornstarch; blended with -=OR=- Madeira 1/4 c Chicken broth POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus. Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Nantucket Indian Pudding Categories: Desserts, Spicy, Native Yield: 8 Servings 2/3 c Cornmeal 1 ts Ground ginger 4 c Milk 1 ts Ground cinnamon 1/2 c Molasses 1/2 ts Salt 4 tb Butter or margarine 1/4 ts Ground nutmeg 1/4 c Sugar Vanilla ice cream Preheat oven to 350 F. Grease a shallow 1 1/2 qt glass baking dish. In a small bowl, combine cornmeal and 1 cup milk. In a large sauce pan, heat remaining 3 cups milk to boiling over high heat. Stir in the cornmeal mixture and bring back to boiling. Reduce heat to low and cook, stirring often to avoid lumps, for 20 minutes (mixture will be very thick). Remove saucepan from heat, stir in molasses, butter, sugar, ginger, cinnamon, salt, and nutmeg until blended. (cut butter into small lumps to aid blending) Pour batter into baking dish. Place baking dish in a roasting pan and place in oven. Carefully pour boiling water into broiling pan until it comes 1/2 way up the sides of the baking dish. Cover baking dish with foil and bake pudding for 1 hour. Remove foil and bake for 1 hour longer or until lightly browned and just set. Remove baking dish from broiling pan and allow to cool for 30 minutes. Serve warm with a good dollop of ice cream on top. TIP: Mix batter and pour into baking dish up to 2 hours before baking, then pop into oven and let it cook while you enjoy your meal. This baked pudding is also known as 'hasty pudding'. From: Good Housekeeping Internet site. Typos by: Bob 8-{) From: Robert White Date: 27 Dec 96 Home Cooking - ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Maple Sugar Smoking Rub Categories: Meats, Native, Spicy, Condiments Yield: 4 Servings ---------------------------SPIRIT OF THE HARVEST--------------------------- 1/2 c Salt, coarse 1 ts Peppercorns 1 c Sugar, maple Brown sugar can be substituted for maple sugar. Coarsely grind peppercorns. Mix all ingredients. Pat meat or fish dry and rub inside and out with seasoning mixture. Place in cool, dry place for about 1 hr. Place wood chips in water to soak. Smoke until done. If you do not have a smoker or wish to build the traditional Indian one described here, improvise by building a charcoal fire with all vents open. While fire is burning down, loop a piece of kitchen string under gills of each trout. Bring ends of string through vent holes of grill cover and tie so that fish are suspended from lid and tails remain at least 6" above coals. When coals have burned down and are covered with white ash, sprinkle 1/3 of damp wood chips over fire and place on grill. Smoke trout for about 1 hour, adding more damp wood chips every 15-20 minutes to keep up smoke. Remove fish and serve hot or at room temp. Refrigerated, smoked fish will last about 1 week. Posted on GEnie by THE-MCGILLS [JOHN__CARRIE], Sat Sep 19, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 Submitted By ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Anasazi and Pinto Beans with Hominy And Green Chiles Categories: Native, Soups/stews, Beans, Vegetables, Spicy Yield: 6 Servings 1 1/2 c Dried anasazi beans 3 c Dried indian hominy 1 1/2 c Dried pinto beans 3 Green anaheim chiles, for 10 c Water -garnish 1 ts Salt Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. ***** Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes - from weddings to Kachina dances - while others are used for their day-to-day meals. For suburban and city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans - like anasazi beans - that are now available commercially. Or you may want to be adventuresome and grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison From: Mike Middleton Date: 12-21-94 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Surprise Antichili* Categories: Meats, Vegetables, Spicy Yield: 4 Servings 1 T Olive oil -rinsed 1 lb Lean ground beef 1 cn (15-oz) pinto beans 1 1/2 c Chopped onions 1 cn (14 1/2-oz) low-sodium 2 Cloves garlic, crushed -beef broth 1 cn (28-oz) crushed tomatoes 4 T Chili powder 1 cn (16-oz) Silver Floss 1/4 ts Pepper -Sauerkraut, drained and Heat oil in 3-quart saucepan. Browm meat, onions and garlic. Drain. Stir in remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, partially covered for 25 to 30 minutes. Serves 4 to 6. *Original title is "Surprise chili", but out of deference to certain chili fanatics in the Fidonet COOKING echo, the name has been changed to protect the lowly pinto. From the label on a can of Silver Floss Sauerkraut MM Format and comments by John Hartman Indianapolis, IN 21 Dec 1996 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rio's Curry Goat Categories: Meats, Spicy, Soul food Yield: 6 Servings 3 lb Goat meat, cut in 2-inch 1 T Dried thyme leaves Squares 2 ts Pepper 1 1/2 Onions, divided 1 ts Salt 3 T Curry powder 1/4 c Crisco Oil Place meat in glass baking dish. Season with 1 chopped onion, curry, thyme, pepper, and salt. Cover and refrigerate overnight. Remove meat from refrigerator next day. Place meat in large saucepan. Cover with water. Add oil. Simmer 1 hour 30 minutes. Add remaining half chopped onion. Simmer 15 minutes. 1991 The National Council of Negro Women, Inc. The Black Family Reunion Cookbook Tradery House, Memphis, TN MM Format by John Hartman Indianapolis, IN 24 June 1996 -----