Spicy Food Lovers: Share Your Favorite Hot Pepper Recipes!

[Dannyp]

Are there any chille heads out there and if so, what are your favorite recipies and have you ever had a theme show around hot peppers? My wife and I love hot spicy food and have many many friends that do too. thought we may be able to kick off some new (or not so new) ideas.
thanx in advance!!

 

[RachelNguyen]

Hi Danny,

I am a hot head, but really new at Pampered Chef so I have yet to have a chili theme party. I did, however, make the coconut shrimp cakes and served them with the chinese mustard sauce and the thai curry sauce, both of which are delicious! I threw in some wasabe mayonaise and it was a big success!

Also, the chicken satay spring rolls have a sauce you could spice up! I served it with a szechuan sauce from a bottle that was pretty spicey. (I will warn you that the rice paper wrappers you get at the grocery store are always way too old and brittle. If you are going to make this recipe, it is worth the trip to go to an Asian grocery for the wrappers. My host didn't and the results were icky.)

You could bake chicken wings in a 9 x 13 baker and buffalo sauce 'em.

I have the Simple Additions entertainment set, so I love chosing recipes that allow for several types of sauces, some of which could be HOT. If you don't have that set, you could just get a selection of the small white bowls.

Have fun and let us know how it goes!

Love+
Rachel

 

[Euro Chef Sandi]

I think it's the recipe that comes (or used to) with the Smooth Edge Can opener - 6 can chili. I zipped it up with some habenero and jalapeno peppers and won the chili cook-off at our church!

I use the seasoned cans of tomatoes, add extra garlic and chili powder....you know...just spruce it a up a bit. It's always a hit wherever I take it!

Sandi~

 

[stephanieboyd]

Sandi,
I looked up that 6-can chili recipe, and it has cream of mushroom soup in it??? Does that sound strange to anyone else??

I am thinking of making it for my husband's chili cook off at work, but cream of mushroom soup sounds so weird in chili!! Did you put fresh habeneros and jalapenos in it?? Obviously, not many but how much??

The mushroom soup isn't weird??

 

[Euro Chef Sandi]

Yep! Cream of Mushroom soup!! It just smooths it out and makes it slightly creamy....you don't taste it though. Try just adding half a can at first and taste it (that's what I did). But I'm now convinced that it's the secret ingredient to fantastic chili!!

As for the habenero and jalapenos, use the Food Chopper to chop one of each and add just a little bit the chili and let simmer on low 15 minutes before you taste (it takes a few minutes for the "heat" to settle in). Repeat this process until you get it hot - but not too hot- to taste.

Sandi~

 

[stephanieboyd]

Okay, if you have tried it and won chili competitions with it I will take your word for it!!

I have a similar recipe for lasagna that calls for cream of mushroom soup. I did the same thing, tried half a can first. It was great!! The next time I made it I used the whole can and it's a big hit!! Now, it's in my regular repitiore and I don't even think twice about adding the mushroom soup.

Hopefully, this chili will turn out to be the same great result!! Thanks for your help!!


P.S. if you want the lasagna recipe, pm me!!