need a very spicy recipe!!!!?

Question

this recipe must be very spicy its for my family we like to eat very spicy food on hollowen and it is my turn to chosse and make the meal, i want to impress them

Answer 1

Here is a couple... I hope you like some of my ideas!!! Hope you have fun Halloween!!

SPICY DEVILLED EGGS

6 hard cooked eggs
1 tbsp. fresh parsley
1 tbsp. scallions, minced
1 small jalapeno pepper
1/4 cup Miracle Whip
1/4 cup shredded cheddar cheese
1 tsp. Dijon mustard
1/2 teaspoon cilantro (optional)
pinch cayenne pepper
pinch chili powder
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon horseradish, grated
1/4 teaspoon celery seed

Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl. Add mayonnaise, mustard and blend together. Add remaining ingredients to combine.
Spoon approximately 1 tbsp. of the yolk mixture into each egg half. Sprinkle lightly with chili powder and paprika. Garnish with a sprig of parsley

NO-FAT SPICY SNACK DIP

1 cup fat free sour cream
1/2 teaspoon A-1 sauce
1 tablespoon dehydrated onions
1 tablespoon barbecue sauce
1 teaspoon soy sauce
1/4 teaspoon minced garlic
1 tablespoon dehydrated peppers
15 drops red hot sauce

In large bowl, combine all ingredients. With electric mixer on high speed, mix until creamy. Refrigerate for an hour before serving. Serve with fat free crackers or fat free chips.

HOT AND SPICY FAJITAS

2 tablespoons olive oil
1 white onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
6 button mushrooms, sliced
6 green onions, sliced
1 carrot, cut into julienne strips
salt
black pepper
soy sauce
1/2 pound chicken breast strips
1/2 pound skirt steak
1/2 pound shrimp, peeled and de-veined
1/2 pound cajun sausage
assorted chiles (recommended: habanero, pasilla, anaheim, jalapeno), roasted
1 lime, juiced
guacamole, recipe follows
salsa, recipe follows

In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve. Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the guacamole and salsa.


Guacamole:

4 avocados, mashed
1 tomato, diced
1 white onion, diced
2 teaspoons finely chopped cilantro leaves
1 lime, juiced
2 teaspoons finely grated Parmesan
1 teaspoon hot sauce
Salt
Pepper

Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.

Salsa:

4 tomatoes
2 white onions
2 chiles (recommended: habanero, pasilla, Anaheim, yellow, or jalapeno)roasted
Olive oil
Black pepper
Chili powder
1 lime, juiced
1 tablespoon chopped cilantro
Cumin
Garlic salt

Preheat a grill to high. Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder

TANGY SPICY GRILLED CHICKEN

1 can frozen concentrated orange juice
1 can frozen concentrated lime-aid
1/2 jar chunky salsa
1/4 cup Italian dressing
1 large lime
1 tablespoon vegetable oil
1 or 2 fresh jalapeno peppers, chopped (optional)
1 whole garlic, minced
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon chili powder (optional)

In a large bowl, mix orange juice, lime-aid, salsa, Italian dressing, vegetable oil, and fresh lime.
After mixing well, add jalapeno, garlic, onion. Add the cumin, oregano, paprika, and chili powder. Stir the marinade ingredients together well.

Add chicken, beef or pork to this marinade. Let sit in refrigerator for two days.

Absolutely Delicious!!!!

Answer 2

CHICKEN JAMBALAYA

2 tablespoons sunflower oil
1 chicken, skinned and cut into 8 serving pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large onion, peeled and finely chopped
2 medium sized sticks celery, thinly sliced
2 medium sized green peppers, cored, deseeded and coarsely chopped
1 tin tomatoes crushed
125g spiced sausage
2 cloves garlic, crushed
1 whole bay leaf
1 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon salt
Tabasco sauce to taste
1 cup white rice
1 cup water
1/4 cup finely chopped parsley

Heat the oil in a 6 lit re flameproof casserole over moderately high heat for 1 minute.
Add the chicken and brown on each side.
Transfer the chicken to a plate and sprinkle it with the salt and black pepper.
Skim off all but 2 tablespoons of the casserole drippings.
Add the onion to the casserole and saute, stirring frequently, until it is soft.
Add the celery and green peppers and saute 5 minutes more.
Stir in the tomatoes, sausage, garlic, bay leave, paprika, thyme, salt and Tabasco sauce.
Add the chicken, pushing it underneath the liquid.
Cover, reduce the heat to low, and simmer for 15 minutes.
Stir in the rice and water, cover and cook until the rice is tender and the chicken is no longer pink on the inside.
If the casserole liquid reduces to much, add a little water to prevent scorching.
Remove the bay leave and sprinkle withe the parsley

Answer 3

Curried Stew
Ingredients
(4 servings)
2 tb Peanut or other vegetable oil
1 1/3 lb Bottom round steak, cut into 1/2-inch cubes
1/2 lg Onion, finely chopped
2 lg Tomatoes, cored, chopped
1/2 ts Salt
1 ts Strong sweet curry powder, or to taste
Red pepper flakes

Instructions

Heat the oil in a skillet; add meat cubes and sear, turning to brown on all sides . Add onion and tomatoes. Cook over high heat until tomatoes release their juices. Add salt and curry powder and simmer until meat is tender. Add water if stew gets so dry it might burn.
Place pepper flakes in a small bowl and pass at the table.
Serves 4.

Answer 4

Big Spicy Meatballs:

2 pounds lean ground beef
2 pounds ground pork
1 medium onion, minced
2 slices soft bread, crusts removed and torn into pieces
5 cloves garlic, minced
2 eggs
1/2 cup chopped fresh parsley
1/4 cup olive oil
1 tablespoon Italian seasoning
1 tablespoon kosher salt
1 1/2 cups freshly grated Parmesan
3 teaspoons freshly ground black pepper
1 1/2 cups ricotta

Preheat oven to 400° F. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into 16 to 18 large meatballs (each should be about ¾ cup of meat). Place on a baking pan and set aside. In a medium bowl, combine the ricotta with the remaining Parmesan and the remaining pepper; set aside. Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler. Spoon 1 tablespoon of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown. Serve the meatballs with jarred marinara sauce.

Yield: Makes 16 to 18 large meatballs

Answer 5

KHARCHO
(Georgian beef in wallnut and tomato souce)

Ingredients:

5OO g brisket
2 onions
2 or 3 cloves of garlic
4 tblsps tomato puree or 200 g tomatoes
½ cupful rice
100 g wallnut crushed and/or chopped
½ cupful tart plums
Salt, pepper (1/2 teasp), chilly (2 tbsp)
Butter
Chopped fresh kindza (eng: coriander)
Fresh parsley or dill Chopped

Wash and cut the meat so as to have 3 or 4 pieces per plate. Cover with cold water, bring to boil and skim. Simmer for 1 ½ to 2 hours, add finely sliced onion, crushed garlic, rice and plums. Add salt and pepper to taste. Simmer for 25 minutes. Saute tomatoes or tomato puree in butter or drippings. Add to the kharcho and cook for another 5 to 10 minutes. By the end , before cooking is finished add crushed wallnut. Serve sprinkled with chopped coriander and parsley /or dill.

This is absolutely fabelous thing. Try it with genuine Georgian wine. www.georgianwinehouse.com

ENJOY it and you will send me thanks.

Answer 6

Shrimp Mojo De Ajo

It's one of our Favs and easy.

1lb. shrimp med-large ones
w/o tail, shell etc.
1lb. to 1 1/2 lbs mushrooms, quartered
1 cube butter
a few Tblsp Olive Oil
4-6 lg cloves garlic, minced
1 1/2 tsp cumin
1 tsp chili pwd.
sea salt and pepper to taste
lots of red pepper flakes atleast 1 Tblsp (to taste)
on med heat melt the butter w/ olive oil, add garlic, spices, and red pepper flakes. saute for a few minutes to get the butter flavored w/ the seasonings. Now add your mushrooms and saute till almost tender now add your salt, I like to use a course sea salt, a few pinches, and add your shrimp now, the shrimp only takes about 3 min. to cook through.

Serve w/ tortillas, rice and beans

We like a bit of sour cream too

Don't be afraid to experiment w/ this recipe, it's pretty fool proof. Sometimes I add onions and green peppers to this dish too, and fresh toms on top when done cooking.

HAPPY HALLOWEEN!!

Answer 7

"Baked Taco Chicken" - 12 servings

1 cup all-purpose flour
2 envelopes taco seasoning
1/2 tsp. salt
2 eggs
2 tbsp. milk
2 (3-4 lb.) broiler-fryer chickens; cut up

In large resealable plastic bag, combine the flour, taco seasoning and salt.
In shallow bowl, beat eggs and milk.
Dip chicken pieces in egg mixture, then place in bag and shake to coat. Place bone-side down in greased 15x10x1" baking pan. Bake, uncovered, at 350* for 55-60 minutes or until juices run clear.

Answer 8

Here are a couple spicy shrimp recipes that you can serve with some buttered noodles or a white rice...
Cajun Spicy Shrimp -
1/4 c butter
1/4 c dry white wine
1 tsp garlic salt
1/2 tsp rosemary, crushed
1/2 tsp paprika
1/4 tsp basil
1/4 tsp cayenne pepper
1/8 tsp oregano, crushed
1 lb large shrimp, butterflied w/ tails left on

Melt butter and add wine and spices. Bring to a boil; reduce heat and simmer uncovered 5 min. Wasdh shrimp and pat dry. Add to skillet and saute until pink and edges curl. Serve on bed of rice.
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Sizzlin Shrimp -
1/4 c butter
1/4 c dry white wine
1 tsp garlic salt
1/2 tsp rosemary, crushed
1/2 tsp paprika
1/4 tsp basil
1/4 tsp cayenne pepper
1/8 tsp oregano, crushed
1 lb large shrimp, butterflied w/ tails left on

Melt butter and add wine and spices. Bring to a boil; reduce heat and simmer uncovered 5 min. Wasdh shrimp and pat dry. Add toskillet and saute until pink and edges curl. Serve on bed of rice.
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Or maybe a soup:
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Mexican Style Chicken Lime Soup -
(can serve this out of a pumpin to be festive)
6 cups chicken stock
2 boneless, skinless chicken breasts, cut into thin slices
1 tablespoon olive or corn oil
8-10 cloves garlic, minced
1 small onion,, thinly sliced
2 medium Roma tomatoes, peeled, seeded and diced
1/3 C chopped cilantro
1-4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced
1/3 C fresh lime juice
salt and pepper to taste
4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)

Preheat oven to 350°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.

Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.
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appetizers or sides
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Grilled Stuffed Jalapenos -

Take fresh jalapenos and make slit down one side. Clean out all seeds. Fill with cheese and wrap with bacon. Place on hot grill 3-4 min. turn after 1st min.
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Chex Mix -
1/4 c margarine
1 1/4 tsp season salt
1/4 tsp garlic powder
1 c nuts
2 tsp worcestershire
3 tsp Tabasco (or your favorite hot sauce)
2 2/3 c corn chex
2 2/3 c wheat chex
2 2/3 c rice chex
1 c pretzels

Melt margarine in open roasting pan in preheated 250* oven. Stir in seasonings. Add chips and coat evenly. Bake 1 hour, stir every 15 min. Spread on paper to cool.

Answer 9

Try Pad Prik Khing. It is a very good Thai curry dish.

You can buy the canned curry paste in most asian markets.

This is typically one of the spciest dishes you will find on most Thai menus.

Answer 10

Lot of CASUN spice ;-)
google it