Spicy recipes!

You can turn anything into a spicy food...hamburgers, steaks, chili's, heck even salads...I am a spice food junky myself and I spice everything up all it takes is a little bit of red pepper powder

Yes I agree with Miss Mess, we add tabasco to most things, even soup! If you can find them, dried chillies thrown into a soup or stew will make it delicious, but remember to take them out Unless he wants it really hot!

ya i def. agree. i LOVEEE spicy food. if he likes guacamole i could post my mexican grammas recipie. alls you gotta do to make it hot is add some diced jalapeno and it is soooo good!

here is a favourite recipe of mine, can be made as spicy as you wish!!! my mom has made it for me since i was a kiddy, and now i mkae it for my boyfriend on special occassions (we both looove it!!!)

Shrimp and Prawn Curry from the Kitchen of Lenevia!!! (BTW...all measurements are unavoidably approximations, there is no real recipe for this, we do it by eye!!!)

2 lbs prawns *raw (i think size 25/30?) peeled, deveined, rinsed
1 lb little baby shrimp (precooked), rinsed
1 stick o butter
flour (white all purpose presifted)
red curry paste (available in the "ethnic" section at the grocers,or and Indian store)
regular yellow curry powder
9 cloves garlic (or more, to preference, i use LOADS cos im a garliholic!), finely chopped
one half white onion, finely chopped
chicken broth, one large can or three small ones, approximately
about 8 cups cooked white or brown rice

In a large saucepan, melt butter to a bubble, add onions and garlic and sautee untill onions become clear. add durry paste and curry powder to desired amount, the more the spicier!!! Slowly add flour until forms a thick red roux, about 2 cups i think? SLOWLY add chicken broth, stirring WELLLLL until forms a liquidy mix (will thicken during cooking, it is easier to make it thinner than thicker, so do this GRADUALLY and with restraint!!! you can always add more broth later, adding more flour to rethicken is a ROYAL PAIN, it makes clumps!!!) Put a lid on her and simmer at medium low heat, stirring frequently and adding more broth if it becomes too thick, until you can smell it at the end of the block, or about an hour or so! It will be by now a thick gravy consistency, add prawns, cover and simmer until prawns just turn from grey to pink, no longer or they will become tough and chewy. Add shrimp, turn off heat, ladle over bowls of rice, ENJOY!!!

hope you all enjoy this, ive never shared the recipe but *hey* spread the looove!!!

ADDED:

You can substitute chicken, fake chckn, chickpeas or whatever for the prawns to make it cheaper, the curry paste is about 5 US but lasts a LOONG time, everything else is relatively cheap. Also, you can add veggies to this such as peas, carrots, broccoli, etc. Also you can use a little coconut milk in the beginning to give it a neat sweet/spicy flavour!!!

awesome

My boyfriend and I recently spent some time in the Yucatan region of Mexico and loved the food. When we got back home we tried to replicate a couple of recipes that we tried while we were down there. We made some Yucatecan chicken with achiote paste (I can't remember the recipe off the top of my head, I can post it once I get it from my boyfriend). The recipe for the chicken is also on the box of the achiote paste. The chicken is not spicy, it is very tasty, but not spicy. However, the accompanying salsa is soooo hot. It is basically a mixture of habanero chiles, red onion, and orange juice and is super-delicious and super-spicy. Again, I will get the recipe from my boyfriend and post it here. Both dishes are really easy to make and taste awesome.

Omg you have bread with pepper...I think its kinda grose (too mutch chili peppers) but if you like spicy food it's sooo worth it -_-'