65 hot spicy it Recipes

whole wheat pasta, elbows (i use dreamfield s brand as seen in the photos for this recipe), vegetable broth, vegan parmesan cheese, shredded, vegan cheddar cheese, shredded, v- 8 butternut squash soup (can tsp find the soup no worries! just use defrosted frozen butternut squash instead), salt, dry mustard (from here down, feel free to add a lot more of these spices if you want. these are just guidelines. ), white pepper ( is hotter than black pepper, so if it s your first time using it, be careful.), worcestershire sauce, chili powder, tabasco sauce (again , a guildeline. i use 1/4 a bottle sometimes! really. yeah, i like it spicy!)

boneless skinless chicken breasts, dried oregano, bay leaves, chicken broth, jalapeno peppers, halved, onion, quartered, garlic cloves, halved, chili powder, salsa, cumin, hot sauce (add more if you like it hot) or 1 tsp taco sauce (add more if you like it hot), burrito-size flour tortillas, extra virgin olive oil, shredded monterey jack cheese

tomato, hot peppers, chopped fine (or more if you like it hot), onions, chopped fine, sea salt, sugar, vinegar, celery salt, ground mustard, whole allspice, paprika

i can tsp believe it s not butter! original stick, tabasco sauce (not hot sauce, use tabasco), worcestershire sauce, cajun seasoning (i use tony chachere s), garlic powder, peanuts, pretzel, rye chips (like in gardettos), rice chex, wheat chex, corn chex

butter, worcestershire sauce, seasoning salt, red pepper sauce, chili powder, corn chex, rice chex, wheat chex, mixed nuts, pretzel, cheez-it crackers

white vinegar, natural chunky peanut butter (i like adam s), coconut milk, soy sauce, sambal oelek or 1 -2 tbsp asian hot chili-garlic sauce, sugar (i like it slightly tangy), sesame oil (or to taste), coconut extract (my preference) (optional), roasted rotisserie chicken breasts, shredded, iceberg lettuce , julienned, fresh cilantro leaf, snipped, marinated toasted sesame seeds, snipped fresh chives, fresh cilantro leaf (final touch)

cucumber, rice vinegar, water , plus, water, salt (optional), red pepper flakes (or more if you like it hot)

uncooked long grain white rice (uncle ben s is fine), butter, sliced deli honey ham (shredded ), cayenne pepper to taste (seriously, lay it on thick if you like!), shredded or cubed havarti cheese, dill

hot italian sausage, cooked and cut into small pieces (use mild sausage if you don tsp like spicy soup), olive oil, garlic powder, vidalia onion (no need to cut it up), pre-cut carrot, beef broth, tomato paste, cannellini beans, drained and rinsed, crushed red pepper flakes (optional for added heat ), salt, black pepper, water

shrimp, domestic beer, cider vinegar, water, old bay seasoning, shrimp in the shell, minced garlic, cocktail sauce, mutha sauce, prepared horseradish, worcestershire sauce, juice of 1/4 lime, juice of 1/4 lemon, tabasco sauce, check the mutha sauce recipe, just like the name says , this is the basis-the true mother of all the sauces we have in this book.( dinosaur barbque by john stage nancy radke)it is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin off point for creating a world of barbecue sensations. it can even stand alone as a traditional slatherin sauce for ribs and chicken., vegetable oil, minced onion, minced green pepper, jalapeno pepper, seeded and minced, kosher salt and black pepper, minced garlic, tomato sauce, ketchup (preferably heinz), water, worcestershire sauce, cider vinegar, lemon juice, molasses, cayenne pepper sauce, spicy brown mustard, dark brown sugar , packed, chili powder, coarsely ground black pepper, ground allspice, liquid smoke (optional), pour the oil into a large saucepan and set over medium-high heat. toss in the onions, green peppers, and jalapenos and give them a stir. season with a pinch of sa1tsp and pepper and cook til soft and golden. add the garlic and cook for 1 minute more. dump in everything else except the liquid smoke., bring to a boil, then lower the heat so the sauce simmers. simmer for 10 minutes. swirl in the liquid smoke and let the sauce cool., pour it into a container, cover , and store in the fridge til ready to use., variation : hot bbq sauce, add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along with the onions, peppers, and jalapenos. also add 1/2 tsp cayenne pepper along with the other ingredients for extra punch., danger, working with habanero can cause plenty of personal pain and suffering if you re not careful. never touch the cut flesh or seeds with your bare hands. while it won tsp sting your hands (unless you ve got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you re done cookin . even washing your hands doesn tsp help. so wear latex gloves while with habaneras and be sure to protect yourself.

head cabbage, sliced very thin and then cut in smaller pieces, green onions, sliced thin, shredded sharp cheddar cheese, mayonnaise, mustard, worcestershire sauce (lea & perins), salt, garlic powder (about an 1/8 of a tsp), pepper, chili powder (about an 1/8 of a tsp), chopped parsley, crystal extra hot sauce, cayenne pepper (if you like it spicy), fresh lemon juice

eggplants, diced lamb, passata, olive oil, red wine, brown onion, garlic cloves, cinnamon, cardamom powder (optional), cayenne pepper (add more if you like it very spicy), hot paprika, ground coriander, bay leaf, chopped fresh parsley, carrots, plain flour, butter, milk, egg, grated cheese (any sort, i use cheddar), grated parmesan cheese, nutmeg, breadcrumbs, salt, pepper

green onions (chopped fine ), tuna (drained , white chunk tuna is preferred), sriracha hot chili sauce (more if you really like it hot), mayonnaise, pepper (freshly ground ), sesame oil, tomato (sliced ), english muffins (lightly toasted , bays brand preferred), cheddar cheese (a mild cheese works best here) or 1 cup monterey jack cheese (a mild cheese works best here)

ground beef, cubed peeled potatoes, 1/2 inch cubes, onion chopped, tomato sauce (8 oz each), water, salt, pepper, hot sauce (more if you like it)

linguine, more if you like it hot ) cayenne pepper, garlic minced, extra virgin olive oil, toasted sesame seed oil, light soy sauce, peanut butter, chopped chives, sesame seeds, peanuts , cashews, water chestnuts, bean sprouts,sauteed veggies, or cooked shrimp or beef

sized potatoes of your choice, cut into quarters, garlic cloves, chopped, tumeric or cumin (or both), salt, dried chilli/chilli poweder (or more if you like it hot!), mustard seeds, fresh spinach (it s up to you how much), water for boiling, plenty of vegetable oil for frying

tomatoes, peeled and chopped (about 5 lbs), onions, chopped, green pepper, chopped, diced jalapeno (that is 1 of my tweaks-it originally called for 1 cup green peppers & no hot pepper), celery seeds, pickling salt (non iodized salt), cinnamon, allspice, ginger, vinegar, crushed red pepper flakes (another addition , feel free to omit), sugar

imitation crab meat, chopped (i m sure it would taste even better with real crab!), cream cheese, room temperature, sour cream, mayonaisse, pepper jack cheese, shredded, swiss cheese, shredded, onion, chopped, stalk celery, chopped, inner stalk celery (the leafy parts), chopped, green pepper, chopped, diced green chiles, shakes hot sauce (i used hellfire and damnation-habanero sauce), old bay seasoning, salt & pepper