Read e-book online 1,001 Best Hot and Spicy Recipes PDF

By Dave DeWitt

ISBN-10: 1572841133

ISBN-13: 9781572841130

The newest addition to Agate Surrey's cherished 1001 sequence of cookbooks is its most well liked ever. the biggest and such a lot complete cookbook ever released in this topic, 1001 most sensible sizzling and highly spiced Recipes consists of the superior dishes from writer Dave DeWitt's selection of chili pepper–laden recipes. made from his globe-trotting travels, from colleagues, and from study in real, imprecise, and out-of-print cookbooks from around the world, the e-book is loaded with a major number of soups, stews, chilies, and gumbos. additionally it is a huge number of fish fry dishes for the grill, a long record of meatless entrees and vegetable techniques, or even a shocking array of zesty drinks, cakes, and breakfasts. Recipes are geared up based on the quarter from which the chili peppers come: South and relevant the USA, Mexico, the Caribbean, the U.S., Europe, the Mediterranean and heart East, Africa, the Indian subcontinent, and Asia and the Pacific. A treasury of the superior the realm has to provide of serious highly spiced meals, no critical prepare dinner can be with out this jam-packed trove.

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Add the remaining 1 tablespoon of lard or oil and the beef and sauté, stirring occasionally, for about 5 minutes, or until lightly browned. butter. Drained sauerkraut (do not rinse) can be substituted for the cabbage. OF 8. 10. Add the cabbage and cook for 7 minutes more. 11. Stir in the black pepper, mustard, hot pepper sauce, and Worcestershire sauce. Adjust the seasoning with salt. Cook for 8 minutes more. Remove from the heat and allow to cool. 12. Stir in the cheese. PREPARATION OF THE RUNZAS 13.

4. Stir in the reserved fish purée. Refrigerate, covered, for at least 4 hours. smoke it. Mayonnaise can replace some or all of the cream cheese. Use 2 cups [480 mL] of mayon- OF 2. naise for each pound [450 g] of cream cheese. SERVICE 5. 25 Serve 2-ounce [110-g] portions per person accompanied with crackers, celery sticks, or both. qxd 1/30/03 9:37 AM Page 26 Scallion and Cheese Corn Soufflés THE SOUTH ser ves 8 Whether corn takes the form of 1 cup [240 mL] white or yellow cornmeal or a combination simple Indian dog bread (crisp 3 griddle cakes), fried hushpuppies, 3 ⁄4 cup [180 mL] water ⁄4 cup [180 mL] rich chicken stock baked cornbread, or spoon bread 2 cups [480 mL] grated Colby longhorn or cheddar cheese (which may be its most sophisti- 1 teaspoon [5 mL] cornstarch cated form), this native grain has 11⁄2 cups [360 mL] white or yellow corn kernels, freshly cut and cooked been preferred by Southerners for their breads since the founding of ⁄4 cup [60 mL] unsalted butter 1 Jamestown.

The edge of the dough may be brushed with water and sprinkled with sesame seeds, if desired, before baking. SERVICE 10. 31 Serves individual pizzas, quartered; garnished with olives and parsley sprigs. qxd 1/30/03 9:37 AM Page 32 Shrimp Rémoulade ser ves 8 The original New Orleans ré- BOILED SHRIMP moulade sauce is an assertive 4 quarts [4 L] cold water vinaigrette, meant to be served over cold, boiled shrimp on a bed 2 tablespoons [30 mL] liquid crab boil, such as Zatarain’s or other Creole brand of sliced romaine lettuce.

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1,001 Best Hot and Spicy Recipes by Dave DeWitt

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