Spicy Rainbow Slaw Recipe

Ingredients:

• 4 cups thinly sliced green cabbage
• 1 pint cherry tomatoes, quartered
• 1 green pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 large carrots, thinly julienned
• 2 Tablespoons salt
• 1 cup cider vinegar
• 1/3 cup apple juice concentrate
• 1 teaspoon celery seed
• 1/2 teaspoon turmeric
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon cayenne

Directions:

In colander, mix cabbage, tomatoes, green pepper, red onion, and carrots and sprinkle with salt. Let sit for one hour. Rinse vegetables and drain well. Mix vinegar, apple juice concentrate, and spices and toss with vegetables. Cover and chill before serving.

Serves 6. Total Calories Per Serving: 77; Fat: less than 1 gram

Spicy Grilled Catfish Recipe

Ingredients:

• 1 pound U.S. Farm-Raised Catfish fillets
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1/2 cup Chardonnay wine
• 1 tablespoon dry mustard
• 1 tablespoon chili powder
• 1 teaspoon pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 teaspoon salt (optional)
• 1 tablespoon melted butter
• 1 teaspoon chopped parsley

Directions:

Mix first eight ingredients in a medium bowl. Add Catfish to bowl; marinate for 15 minutes. Drain fillets; place on a lightly oiled grill 4 inches above hot coals. Grill about 5 minutes per side or until fish flakes when tested with a fork. Baste with marinade while cooking.

Makes 4 servings.

Spicy Vinegar Marinade Recipe

Ingredients:

• 1 c Red wine vinegar
• 1 c Water
• 1 Onion; sliced
• 2 Garlic cloves; minced
• 8 Cloves
• 6 Parsley sprigs
• 2 Bay leaves
• 2 Celery ribs w/leaves;chopped
• 2 Juniper berries; crushed
• 1/2 ts Dried thyme
• 1/2 ts Dried rosemary
• 1/2 ts Dried basil
• 1 tb Brown sugar

Directions:

Combine all ingedients in a bowl. Makes about 3-1/2 cups.

Spicy Spud Chicken Recipe

Ingredients:

• 1/3 c. butter
• 2/3 c. instanat potato flakes
• 3 tbsp.dry taco seasoning mix
• 1/8 tsp cayenne pepper
• 1/3 c. grated Parmesan cheese
• 2 1/2-3 lb. chicken, cut-up

Directions:

Coat 9 x 13 baking dish w/nonstick spray. Place melted butter in shallow dish. In large shallow bowl, combine remaining ingredients, except chicken.

Dip chicken into butter, than potato mix, coating well. Place in baking dish & bake 45-60 minutes at 350, or till golden and no pink remains in chicken.

Serve 3 or 4.

Spicy Orange Teriyaki Cutlets Recipe

Ingredients:

• 3 10.5 oz. boxes silken ""lite"" extra-firm tofu
• 1/2 cup ""lite"" tamari or soy sauce
• 1/2 cup brown sugar or honey
• 2 tsps. soybean oil
• 2 cloves garlic, minced
• 1 tsp. gingerroot, minced
• 2 tbsps. brown rice vinegar
• 1/4 cup orange juice
• Dash of dry sherry
• Ground black pepper, to taste
• 8 oz. can sliced water chestnuts

Directions:

Slice tofu lengthwise into 3 or 4 slices at least 1/4-inch thick to make ""cutlets"". Place slices on a baking tray and cover with plastic wrap. Freeze tofu overnight. Additional days in the freezer will result in a meatier texture. Thaw frozen tofu in the refrigerator overnight or place in a bowl covered with hot water until ice crystals melt.

Place on paper towel to remove remaining moisture.

Combine tamari, brown sugar, oil, garlic, vinegar, orange juice, sherry and pepper.

Pour half the marinade in the bottom of a 9x13 glass ovenproof baking dish. Arrange tofu cutlets over marinade. Cover with remaining marinade. Allow cutlets to marinate 15 minutes or longer.

When ready to serve, saute tofu and water chestnuts in a little of the marinade until brown on both sides or broil 2 to 3 minutes on each side.

Serves:

6 Prep Time: 10 min. Marinating Time: 15 min. Cooking Time: 6 minutes

These 'unchicken' cutlets take on the texture but not the cholesterol of chicken breasts. Freezing the tofu first gives it meaty texture.

Spicy Crab Claws Recipe

Ingredients:

• 3 lbs. cooked crab claws
• 1 cup minced scallions (green onions)
• 1/2 cup chopped parsley
• 2 celery ribs, chopped
• 3 garlic cloves, crushed
• 1 cup olive oil
• 1/2 cup tarragon vinegar
• 3 tbsp. lemon juice
• 1 tbsp. Worcestershire sauce
• dash of Tabasco
• salt and freshly ground black pepper, to taste

Directions:

Buy baby crab fingers from fish market. If they are frozen, let them defrost and wash and drain well before using.

Heat remaining ingredients in a saucepan; add seasoning to taste. Pour over the crab. Cover and refrigerate overnight.Remove from refrigerator 1 hour before serving. Drain off sauce. Serve crab claws with buttered black bread. Super as cocktail fare.

Makes 6 portions as a first course or 24 portions for cocktail buffet.

Spaghetti with Spicy Italian Meat Sauce Recipe

Ingredients:

• 3/4 cup sliced fresh mushrooms
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped green peppers
• 2 tablespoons snipped fresh parsley
• 2 cloves garlic, minced
• 8 ounces ground turkey sausage
• 8 ounces ground turkey breast (see note)
• 1 (28-ounce) can tomatoes (with juices), cut up
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground red pepper1 bay leaf
• 12 ounces spaghetti
• Parmesan cheese (optional)

Directions:

Lightly spray a 4-quart saucepan or Dutch oven with olive oil no-stick spray. Add the mushrooms, onions, celery, green peppers, parsley and garlic. Cook and stir about 5 minutes over medium heat or until the vegetables are tender.

Add the turkey sausage and turkey breast. Cook about 5 minutes or until no longer pink, stirring occasionally. If desired, sprinkle with Parmesan cheese.

Stir in the tomatoes (with juices), tomato sauce, tomato paste, basil, salt, oregano, paprika, crushed and ground red peppers and bay leaf. Bring to a gentle boil. Reduce the heat to low. Cover and gently simmer for 1 1/2 hours.

Before serving, cook the pasta according to the directions on the package and drain. Remove and discard the bay leaf from the meat mixture. Serve the meat mixture on top of the spaghetti.

Makes 6 servings.

Spicy Southwestern Marinade Recipe

Ingredients:

• 1 c Bloody mary mix
• Juice of 1/2 lemon
• 1 tb Prepared horseradish
• 1 tb Dijon mustard
• 2 tb Mild canned green chiles, finely chopped
• 1/2 ts Freshly ground pepper

Directions:

Combine all ingredients in a bowl. Makes about 1-1/3 cups

Thai Spicy Noodle (Pad Thai)

Ingredients:

• 6 oz. flat rice noodles softened
• 1 cup firm tofu in 1/4"x1/2" Julliene
• 1 lb. med. shrimp - peeled and deveined
• 1/3 cup Thai fish sauce (nam Pla)
• 2 Tbls. Fresh lime juice
• 1/2 cup hot water
• 1 Tbls. Red chili paste w/garlic
• 2 cups fresh bean sprouts
• 1 cup scallions - chopped 1 inch
• 1-1/2 Tbls. sugar
• 1/3 cup ketchup
• 2 eggs lightly beaten
• 1/2 cup finely chopped peanuts
• Lemon or lime slices for garnish

Directions:

Drain noodles that have been softened in hot water and set aside. In large mixing cup add fish sauce, lime juice, chili paste, sugar, ketchup, water and wisk well, set aside. In HOT wok with 1 Tbs. oil scramble eggs so the end product is in small "crumbles", remove set aside. With 2 Tbs oil stir fry julleined tofu about 1 min., remove set aside. Now stir fry shrimp in 2 Tbs oil till just pink. Add scallions to shrimp toss briefly, then add sauce then noodles and all other ingredients except bean sprouts and peanuts. Toss well.

To serve in the wok, cover with the bean sprouts, then sprinkle with peanuts and garnish with citrus slices.
If you like Cilantro you may garnish with roughly chopped leaves. The really authentic Pad Thai uses Tamarind paste for the tartness of the dish.

Spicy Peanut Sauce Recipe (Thai Sauces)

Ingredients:

• 5 oz. chunky peanut butter
• 2 tbs. soy sauce
• 1/3 cup water
• 3 tbs. sugar
• 1 tbs. sesame oil
• 1 1/2 tbs. rice wine vinegar
• 6 cloves garlic, minced
• 1/3 cup chopped cilantro, or Chinese parsley
• 1 tbs. plus 1 tsp. hot chili oil
  

Directions:Beat all the ingredients together in an electric mixer.(Do not use a food processor as it may distort the texture and color of this sauce.)
Store in the refrigerator in a covered container. This sauce will keep for weeks.

Lamb Curry

1 1/2 kg boned and diced lamb shoulder
2 tablespoons oil
3 large onions, chopped
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or lemon juice
3 large ripe tomatoes
2 fresh red chilies or green chilies
2 tablespoons chopped fresh mint
1 teaspoon garam masala
1 tablespoon chopped fresh coriander or mint


Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
Add the curry powder, salt and vinegar and stir thoroughly.
Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
Add the tomatoes, chillies and mint.

Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.

Add the garam masala and chopped coriander in the last 5 minutes of cooking.

*note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

Spiced Pears Recipe

Spiced pears make a different and sophisticated dessert when served with one of the sweeter white wines, such as Sautern. Or serve with a scoop vanilla ice cream.

Ingredients

8 Bartlett or Anjou Pears (or any juice pear)

2 tblspn sugar

1 lemon (juiced and 1 tblspn julienned* lemon peel)

1 cinnamon stick

1 bottle Sautern white wine (the alcohol will cook off)

Whole cloves (enough for 3 or 4 in each pear half)

Directions

Peel pears, cut them in half and take the cores out. Stick at least 3 cloves in in each pear half. Put pears in saute pan, flat side down, with white wine, sugar, lemon juice, julienned lemon peel and cinnamon stick.

Simmer for 10 minutes,uncovered. Remove the pears and continue to simmer the liquid for at another 10-15 minutes. It will reduce and thicken slightly.Put the pears back into the pan with the reduced 'sauce' to heat through, then serve them with the sauce spooned over the top.

Serves 8 (2 pear halves per person)

Hint:

* julienned lemon peel must have no white (pith)left on skin, this causes bitterness. Use a vegetable peeler to careful remove peel, then julienne.

* Place hard pears in a paper bag or a covered fruit bowl, leave at room temperature. They should rippen in 3 or 4 days.

Firehouse Turkey Chili

• 1 tbsp vegetable oil
• 1 lb ground turkey -- very lean
• 1 lg red onion -- chopped
• 2 cloves garlic -- thinly sliced
• salt -- to taste
• 1 cayenne chile -- chopped
• 1/2 tsp Mexican oregano -- minced
• 1/2 tsp ground cumin
• 2 tbsp chili powder -- pure if poss.
• 2 10 oz cans Ro-Tel type tomatoes (with chiles) -- undrained
• 1 8 oz can tomato sauce
• 1 16 oz can black beans -- drained & rinsed

Garnishes:

• low fat sour cream
• chopped cilantro
• chopped chile
• chopped tomato

Preheat a large pot, pref. a Dutch oven. When hot, heat oil. Add the turkey, stirring to break up the lumps, and cook until browned and you see no more pink. Add the onion and garlic and cook until onion is tender. Drain off as much fat as possible. Place meat back in and add salt, cayenne, mexican oregano, cumin and chile powder. Add the tomatoes, tomato sauce and beans. Mix well. Bring to a simmer. Correct seasoning with salt and pepper.

Simmer for 1/2 hour uncovered. Then simmer for 1-1/2 hours covered.
If the chili is too thick, add either tomato juice or water.
Serve garnished with any or all of the garnishes listed. Also put it over some cooked rice.