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Hot & Spicy Newsletter March/April 2005
Featured recipes from March and April
Curry Oil Recipe
Make curry oil to saute shrimp, scallops or other firm fish. Add a good vinegar to the oil for a vinaigrette.
Use Blueberry vinegar for salads made with any spicy greens such as radicchio or endive; or hardy spinach salad with herbed croutons.
Peppered Roast Pork Recipe
Crushed peppercorns add a slight twist to the traditional Sunday roast pork dinner. Biscuits or rolls with herbed butter are a nice addition.
Baja Pork Stew Recipe
Baja pork stew has the taste of Mexico. Delicious served over hot rice or yellow corn bread.
Hot & Spicy Newsletter Feb/March 2005
Hot & Spicy Foods Newsletter and Updates. Recipes, hints and tips, recommendations.
Wilted Spinanch Salad Recipe
If you have not had an authentic wilted spinach salad you have missed a real treat. Flavorful hot bacon fat is poured over fresh spinach and thinly sliced red onion. The heat wilts the lettuce.
Omelette - Thai Style Recipe
A friend of mine loves Thai food, together we came up the our own version of Khai Yad Sai (stuffed omelette). Our version is more of a shirred egg omelet. Very good.
Hot & Spicy Newsletter - January (05)
In the December issue of Hot & Spicy Foods newsletter I talked about incorporating fruit into daily meals. Pears are a good start. Most people like them and they they cook up nicely.
Tomato-Onion Confetti Recipe
Plump plum tomatoes are the stars of this tomato-onion confetti recipe. Serve over grilled meats or fish.
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