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.