NATURES WAY EXTRA HOT CAYENNE 100 CAPS

NATURES WAY CAPSICOOL/CAYENNE 100 CAPS

NATURE'S WAY CAYENNE & GINGER - 100 CAPS

Turkey Jerky-Hot

Roasted Red Chili Paste

Walden Farms Thick N Spicy BBQ Sauce (12oz.)

Adios Carbs Tortillas-Red Chili Pepper-10 per pack

Adios Carbs Tortillas-Jalapeno Pepper-10 per pack

This is the classic sauce that most New Orleanians call "red gravy". It's the basis for Shrimp Creole, and any occasion that might call for a spicy red Creole sauce. Try it on a sauteed or broiled fish po-boy sometime!

 

• 2 tablespoons oil
• "The Trinity":
  • 4 ounces onions, small dice
  • 4 ounces celery, small dice
  • 2 ounces green bell pepper, small dice
• 2 cloves garlic, minced
• 1 quart Tomato sauce or tomato purée
• 1 can (28 ounces) whole tomatoes, or fresh Creole tomatoes, cubed
• 1 bay leaf
• 1/2 teaspoon thyme leaves
• Creole seasoning blend to taste; OR
  • Salt to taste
  • Freshly ground black pepper to taste
  • Cayenne pepper to taste

Sauté "The Trinity" and the garlic in the oil until the onions are translucent. Add the tomato sauce, bay leaf, thyme and Creole seasoning, bring to a boil, reduce heat immediately and simmer for 15 minutes. Remove bay leaf and adjust seasonings; if you're not using Creole seasoning blend, season now with salt, pepper and cayenne to taste.

---

Hot Sweet Potatoes

• 4 small (4 ounces each) sweet potatoes
  
• 2 tablespoons margarine or unsalted butter, softened
  
• 1/2 teaspoon TABASCO brand Pepper Sauce
  
• 1/4 teaspoon savory
  

In large saucepan, cover potatoes with water. Cover and cook over high heat 20 to 25 minutes or until potatoes can be pierced easily with fork.

In small bowl, combine margarine with TABASCO® brand Pepper Sauce.

Preheat broiler. Drain potatoes and cut each in half lengthwise. Spread 3/4 teaspoon of margarine mixture over cut side of potatoes. Season each with pinch of savory.

Place on broiler pan lined with aluminum foil and broil, watching carefully, approximately 5 minutes, or until lightly browned. Serve hot.

Makes 4 servings.

---

Three Bean Salad with Chipotle Vinaigrette

Chipotle Vinaigrette:

• 1/3 cup extra-virgin olive oil
  
• 3 tablespoons TABASCO brand Chipotle Pepper Sauce
  
• 2 tablespoons red wine vinegar
  
• 1 large clove garlic, minced
  
• 1/4 teaspoon salt
  

Salad:

• 1 (15-ounce) can garbanzo beans, rinsed and drained
  
• 1 (15-ounce) can black beans, rinsed and drained
  
• 1 (15-ounce) can pinto beans, rinsed and drained
  
• 1/2 cup chopped carrot
  
• 1/3 cup chopped red onion
  
• 1/4 cup chopped cilantro or parsley
  

Combine vinaigrette ingredients and set aside. Combine salad ingredients in a large bowl and drizzle with vinaigrette; toss gently until well mixed.

---

 

Spicy Artichoke Dip
Diabetic Recipe

 

Ingredients:
One 14 ounce can artichoke hearts, drained
One 4-ounce can chopped green chiles, drained
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon hot pepper sauce

Directions:
Combine all the ingredients in a food processor or blender. Blend until almost smooth.

Heat the mixture in a medium saucepan for five minutes over low heat, or until hot, or bake in a small casserole at 350-degrees for 15 minutes.

Serve warm.

Recipe makes eight servings, or one-cup dip.

Nutrition information per 2-tablespoon serving:
Calories: 30
Fat: 2g
Cholesterol: 2mg
Sodium: 178 mg
Carbohydrate: 3g
Fiber: 1g
Sugars: 1g
Protein: 1g
Diabetic Exchanges:  1 Vegetable

 

---

Spicy Shrimp Recipe

Peeled tiger shrimps - 250g (skinned)
Rotini (or other types of pasta) - 250g
Minced garlic - 1 to 2 teaspoons
Lemon juice - 1 tablespoon
lemon grind
Jalapeno peppers - 1 to 2 (dice)
Salt - 1 teaspoon
Dry white wine - 4 tablespoons
Tomato - 1 (chopped)

• Mix the shrimp with garlic, lemon grind, and jalapenos. Boil the pasta until they're soft. Then drain.
• Heat 3 tablespoons of oil in a frying pan to medium high. Mix in the shrimps, and stir until all cooked. Add in the tomatoes, salt, lemon juice, and white wine.
• Add in the pasta, and cook for 2 to 3 minutes, and stir. Serve.

If the jalapenos you used were any good, they should give this shrimp recipe a nice spicy taste.

---

Chili Tomato Salsa

Tomatoes - 4 to 5
Shallot - 1 (peel and dice)
Garlic - 2 cloves
Basil leaves - 1 to 2 tablespoons
Olive oil - 2 teaspoon
Green chilies - 2 to 4
Salt and black pepper

• In a food processor, whizz the shallot, garlic, and basil until finely diced.
• Halve the tomatoes, and add into the food processor. Process until the mixture is well blended, and coarsely chopped.
• Add in olive oil, salt, and pepper. Run the processor until it's well mixed.
• Finely dice up the green chilies and mix in with the sauce.

For such a tasty dip, this salsa recipe contain less than 1 gram of fat! If you like spicy food, you can add even more green chilies

---

Spicy Thai chicken salad

Number of Servings - 2-4

• 2 four oz. Breasts of boneless skinless chicken

Marinate

• 1 ½ tablespoons red curry paste
• 2 garlic cloves sliced
• 2 chopped Thai chiles
• 4 tablespoons canola oil
• ½ teaspoon peanut oil
• 2 tablespoons rice wine vinegar
• juice from 1 lime
• 1 tablespoons chopped cilantro
• 1 tablespoon brown sugar

Salad

• 2 cups mixed greens
• 1 sliced cucumber
• 1 sliced carrot
• 2 julienne tomatoes
• 6 cilantro stems with leaves
• 6 basil stems with leaves
• 2 tablespoons sliced scallions
• segments from 2 oranges
• 1 mango diced

Dressing

• 1 ½ cups rice wine vinegar
• 4 tablespoons granulated sugar
• juice from 1 orange
• 2 tablespoons canola oil

Mix all ingredients of marinate in a medium bowl and add chicken. Marinate for at least 2 hours. In a hot saute pan sear the chicken on both sides until dark brown. Finish chicken in a 350 degree oven until cooked through. Mix greens with assorted vegetables and fruit or set all items out separately on a large plate with dressing on the side and the chicken sliced thinly on top of the greens.

---

HOT PEPPER VINEGAR

INGREDIENTS

1 cup plus 2 tablespoons water
6 tablespoons white vinegar
1/4 teaspoon ground red pepper (preferably cayenne)
l/8 teaspoon salt
4 jalapeno peppers, quartered

DIRECTIONS

In a 2-quart saucepan combine the water, vinegar and seasonings bring to a boil over high heat. Add the jalapenos and remove from heat. Cool and refrigerate covered, overnight. Strain before using.

Makes about 3 cups.

Forget that stuff that slides out of the can, and forget even that stuff you make with fresh cranberries, water and sugar. This'll put a little extra zing on your holiday table.

• 1 quart fresh cranberries
• Juice of 1 lemon
• 1 large white onion, chopped
• 5-10 jalapeno or serrano chiles, to taste
• 3-5 cloves garlic, minced, to taste
• Salt and freshly ground black pepper

Combine the first five ingredients, and cook until cranberries are tender and falling apart. Place in a food processor, and pulse with short bursts until the mixture is coarsely, NOT smoothly, puréed. Season to taste with salt and pepper. Let cool and refrigerate for at least four hours before serving.

 

---

 

Spicy Salad Dressing

 

* Exported from MasterCook *

Serving Size  : 6    

Categories    : Low-Fat,  Mc Dougall Acceptable,  MWLP Acceptable,  Salad Dressings


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3/4     cup  rice wine vinegar
  1/2     cup  soy sauce, low sodium
  3        tablespoons  sugar (or Sugar Subsitute equivalant)
  2        tablespoons  fresh ginger root -- minced
  1 1/2  teaspoons  garlic -- minced
  1        teaspoon  crushed red pepper -- (1 to 2)

Combine all ingredients in a jar and shake to mix.

Servings: makes 1 1/2 cups
Preparation Time: 5 minutes

Recipe Hint:  To thicken this dressing, add 1/4 teaspoon of guar gum to
the mixture before shaking. Guar gum is a thickening agent that does not
require cooking. Shake well and refrigerate for 1 hour. This is excellent on
grain, bean, or vegetable salads.

Per Serving: 44 Calories; trace Fat (0.6% calories from fat); 1g Protein;
11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 801mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

 

---

        Piri-Piri

This is a fiery Portuguese-African condiment. 

It's hot, and it creeps up on you.

• 1 1/2 cups extra-virgin olive oil
• 4 jalapeno chiles, roughly chopped (stems, seeds and all)
• 2 poblano chiles, roughly chopped (stems, seeds and all)
• 1 tablespoon crushed dried red chile flakes
• 1 teaspoon salt
• 8 turns fresh ground black pepper
• 3 cloves minced garlic

Combine all of the ingredients except the garlic in a small saucepan and cook over high heat for 4 minutes, stirring frequently (be VERY careful as you do this). Remove from heat and stir in the garlic. Let the mixture cool to room temperature, then place in a food processor and pulse sixteen times.

Pour into a jar and let it sit for one week before using. The piri-piri will keep at room temperature for two months. Use as a marinade, a sizzling sauce, an ingredient in a dish, or in place of regular oil for sauteing ... there's lots of room for creativity. Experiment! Be creative!

To Unsubscribe, Send a blank e-mail to: Diet-Depot-Newsletter-unsubscribe@yahoogroups.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Visit Diet Advice
http://www.geocities.com/DietAdvice/