Spicy recipes!! What are some good ones??

Question

make em yummy!!!!

Answer 1

Sliced Chicken Breast
Diced Tomatoes
Peppers (green/yellow/red)
Green Onions
all tossed in a bowl of fettuccine

E D Smith Curry Paste
topped with Cilantro

very yummy add a bread stick to compliment.

I got this recipe from a local restaurant. They call it tyme for curry. It will clear your sinus' on a bad day.

Answer 2

1

Answer 3

How about a chili - you can make it as spicy as you like? I usually do it quite basically... fry off an onion, some peppers and some garlic, brown off the mince. Mix together and add fresh chilies and dried chili powder, a tin of tomatoes, some tomato puree and some water. Bubble away for about 30 minutes and then serve with rice, nachos and sour cream. You can of course also add red kidney beans if you want. Sometimes chili is nicer second time around - almost like it's worth making too much for your requirements and re-heating it. Don't forget it freezes well so you can cook in large batches.

Answer 4

Here is a list of peppers and there hotness:




Chili Pepper Heat Ratings in Scoville Units
In 1912 Wilbur Scoville, a pharmacist for Park Davis created a scale for pepper hotness. It was based on the amount of dilution it would take for the pepper to be unnoticed by a taster.

Pepper Scoville Units
Habanero 300,000
Piquin 140,000
Tien Tsin 60,000
Dundicut 60,000
Jalapeño 55,000
Sanaam 40,000
Cayenne 40,000
Crushed Red (Pakistan) 40,000
Arbol 35,000
Crushed Red (California) 20,000
Ground Hot Red 20,000
Chipotle Pepper 15,000
Ancho Pepper 3,000


Also included is a product that uses a natural substance to increase the heat that you feel. It's called Dave's Ultimate Insanity Sauce and it's truly hot.They say it's the hottest thing ever created. So check out the link.

Source(s):
http://www.davesgourmet.peachhost.com/ct...

Answer 5

Spiced Wings (or for anything you want to Spice up )

5- garlic cloves- crushed
1 " piece ginger root - crushed
juice of 2 1/2 lemons
6 tsp. soy sauce
6 tbsp. clear honey
1 tsp. chilli flakes (or a bit more if you like)
2 tbsp. brown sugar
Lightly grease oven dish 9x13..(add chicken wings (or other meat) pour Spiced wing sauce overtop and mix to coat. Put tinfoil over pan to cover and place in Fridge 2-3hrs or overnight(is best) Mix to coat meat a few times while soaking.
Bake in 400f oven for 1hr. Turning occasionaly to baste ..You will see the sauce becoming thicker and stickier*...Tis finger lickin, juicy and soo tasty fall off the bone chicken wings* Enjoy*

Answer 6

I make a spicy shrimp pasta. I take penne and boil itlike normal pasta, and while that it cooking, I pan fry some shrimp with red peppers, spinich, red chili flakes, and some green tabasco sauce. Comes out very spicy and very good!

Answer 7

Chicken Breasts with Spicy Honey Orange Glaze:

45 min 10 min prep
4 servings

1/4 cup honey
2 tablespoons frozen orange juice concentrate
1 teaspoon orange zest, grated
1 clove garlic, minced
1/2 teaspoon salt
1 1/4 teaspoons red pepper flakes, crushed
4 boneless skinless chicken breast halves
1 tablespoon margarine
1/2 teaspoon vegetable oil

1. In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
2. Rinse chicken with cold water and pat dry. Season lightly with salt.
3. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
4. Turn chicken, cook another 4 minutes until just cooked through.
5. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
6. Serve chicken breasts with honey-orange glaze spooned over the top.

Answer 8

chicken with salsa verde (tomatillo sauce)
really easy..

Buy 2 or 3 cans (they're usually small) of salsa verde.
pour it over chicken pieces in a baking dish (I like bone in or boneless breast). Bake until chicken is done. At end of cooking, throw a lot of your favorite cheese on it and melt in oven. Serve with sour cream to top it and black beans and rice.

Answer 9

African Curry Chicken - this is my ALL-TIME favorite recipe. It's different but easy and a STAPLE food in my house. You can add chile peppers to it to make it good and hot!

http://allrecipes.com/Recipe/African-Curry/Detail.aspx

Answer 10

Spicy, Tangy Chicken Wings

24 chicken wings (3 pounds), tips removed
1/2 cup distilled white vinegar
1/2 cup orange
zest of 2 oranges
3/4 cup honey
8 cloves garlic
2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
1 tablespoon dried oregano
1 tablespoon crushed red pepper flakes
1/4 cup cilantro leaves, whole
2 tablespoons salt
1/4 cup thinly sliced scallions, white and green
parts

Score wings 3 times on each side.

In a blender, combine vinegar, orange juice, zest, honey, garlic,
coriander seeds, cumin seeds, oregano, pepper flakes, cilantro, and
salt and puree at high speed for 30 seconds. Reserve 1/4 cup for
basting wings during cooking; cover and refrigerate. Place wings in
large freezer bags, pour remaining marinade over; toss, close bags
and refrigerate overnight.

Prepare a medium fire in a grill and oil the grate. Drain wings.
Place wings on hot grate and grill 7 to 8 minutes per side, basting
frequently with reserved marinade. To test for doneness, pry open one
of the scores with a knife blade. There should be no blood on bone,
and wings should be brown and caramelized. To serve, sprinkle with
scallions and arrange on a platter.

Hot'n Spicy BBQ'd Shrimp
1/2 c Vegetable oil 2 tb Minced garlic
1/2 c Chili sauce 1 tb Dark brown sugar - packed
1/2 c Catsup 1 Lemon cut in wedges
1/3 c Frsh sqzed lemon juice 2 lb Lge shrimp (20 - 25 count)
1/4 c Worcestershire sauce Shelled and deveined
2 tb Gravy Mstr or Ktchn Bouquet Bamboo skewers - soaked 30
1 ts Soy sauce Minutes in water to cover
1 ts Tabasco sauce
Combine all ingredients except shrimp in a bowl and mix well; put shrimp
in a zip-lock plastic bag and pour marinade over; close bag and
refrigerate for 24 hours, turning several times; remove shrimp from
marinade and drain; thread on skewers with lemon wedges; broil/grill 4 to 5
inches from heat source for 3 to 5 minutes, turning and basting frequently,
until shrimp are done; DO NOT OVERCOOK! serve immediately with any
remaining marinade. Makes 6 to 8 servings.

Hot and Spicy Tofu

Firm tofu, bell pepper, and red onion, all quickly stir
fried in a sweet and sour sauce. A word of caution
- this is VERY spicy!
If you like milder dishes, decrease the
amount of pepper flakes or omit them altogether.

Servings: 4

Ingredients:

3 tablespoons peanut oil
1 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
1 green chile pepper, chopped
3 cloves garlic, crushed
1/3 cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes

Directions:

1. Heat peanut oil in a wok or large frying pan over
medium-high heat.
Toss the tofu into the oil, and cook until browned
on all sides.
Once browned, toss in onion, bell pepper, chile pepper,
and garlic; cook until just tender, about 5 minutes.

2. In a small bowl, whisk together the hot water, vinegar,
soy sauce, brown sugar, cornstarch, and red pepper flakes.

Pour over tofu and vegetables, toss to coat,
and simmer 3 to 5 minutes, or until sauce
thickens slightly.



Spicy Tortilla Soup
(makes 6 servings)

6 cups (1.4 l) 98% fat-free, no-salt-added canned chicken broth
canola oil cooking spray
1 cup (160 g) chopped white onion
2 jalapeño chile peppers, seeded and minced
2 cloves garlic, minced
2 cups (600 g) chopped plum tomato
1/2 tablespoon (7.5 ml) crushed dried oregano
freshly ground pepper to taste
6 fresh corn tortillas, cut into thin strips
1 cup (140 g) shredded cooked chicken breast
3/4 cup (84 g) shredded low-fat Monterey Jack cheese
1 small ripe avocado, pitted, peeled, and cut lengthwise into twelve wedges
2 scallions, white part and 2 inches green, chopped
3 tablespoons (12 g) chopped cilantro
1 fresh lime, cut into six wedges

In a large soup pot, bring chicken broth to a boil; reduce heat to simmer.
Lightly coat a large nonstick skillet with cooking spray. Add onion, chile
peppers, and garlic. Sauté over medium-low heat for 5 minutes, stirring
occasionally. Add tomato, oregano, and pepper. Sauté, stirring, for 1 minute.
Transfer mixture to soup pot and stir into simmering broth. Cover and simmer for
20 minutes.

Meanwhile, preheat oven to 450° (230°C), Gas Mark 8. Lightly coat a baking sheet
with cooking spray. Arrange tortilla strips in a single layer on the baking
sheet and bake until crisp, 5 to 7 minutes, tossing strips occasionally. Remove
from oven and set aside.
Stir cooked chicken into simmering soup.

To serve, place 2 tablespoons (14 g) shredded cheese in each of 6 shallow soup
bowls. Divide the soup equally between the bowls and top each serving with two
avocado slices and some of the scallion and cilantro. Float tortilla strips on
top and offer a wedge of lime to squeeze over each serving.


Spicy Rice

2 cups brown rice, cooked
1 small red bell pepper, seeded and minced
1 small green bell pepper, seeded and minced
1 cup vegetable broth
1 medium red onion, chopped
2 t cumin
2 medium tomatoes, chopped
1 T olive oil
1/2 cup salsa
1 small clove garlic, minced
1 large jalapeno pepper, minced

Directions:
Saute onion, garlic under tender.
Add broth, rice, cumin, jalapeno.
Stir. Cover
Bring to a quick boil, reduce heat & summer
for about 3 minutes.
Add bell peppers.
Simmer for 3 more minutes.
Add tomato.
Top with salsa and serve
Makes about 4 servings

Slowed Cooked Spicy Kielbasa

1-cup brown sugar
6 tbsp. spicy mustard
1 small sweet onion, finely chopped
2 pounds smoked beef or turkey kielbasa

Chop the onion and sauté in a small amount of olive or
vegetable oil until browned.
Combine the sugar, mustard, and place in the crock-pot.
Cut the kielbasa into one inch thick slices
and add to the crock-pot.
Stir to coat.
Cover and cook on low heat 2-1/2 to 3 hours,
stirring occasionally.
6 servings.