Tongue Tinglers

101 Spicy & Flavorful Recipes

Chili Chicken Skillet Scoville Rating:

Calling all lovers of spicy foods. This one's for you. A tasty alternative to the usual chicken dish with a little heat and a touch of sweetness combined, makes this recipe what it is.

Ingredients:
  • 2-3 lbs. of Fresh Boneless Chicken Thighs
  • 2 tsp. Chili Garlic Sauce
  • 2 Tablespoons of Wok Oil from (The House of Tsang®)
  • 1 Cup of General Tso's Stir Fry Sauce from (The House of Tsang®)
  • ¼ Cup of Dark Chili Powder
  • 1 level Tablespoon of Chili Garlic Sauce
  • ½ cup of low sodium soy sauce
  • 1 Bunch of Fresh Scallions
INSTRUCTIONS:

Start with 2-3 lbs. of fresh boneless chicken thighs, wash and pat dry. Cut into 1" bite size squares and season with 1/2 cup of low sodium soy sauce and massage into the meat. Take 1 cup of General Tso sauce mix in 1/4 cup of scallions (Green Onions) with 1/4 cup of dark Chili powder and 1 level tablespoon of Chili garlic sauce. Heat up a cast iron skillet in a preheated oven for 5-10 minutes at 375°. Carefully remove skillet from the oven set on stove top without heat, then add wok oil and stir in the raw chicken only. Stir often for two minutes braising all sides of chicken. Now add your sauce mixture quickly stir cover with a lid and return to oven for no more than 10 minutes remove let stand for 5 minutes garnish with raw scallions and serve over rice.
Note: Do Not Over Cook Trust The Cooking Process of Standing Time!

*This dish is best served over a bed of hot sizzling sticky rice.


Enjoy

Chili Caliente Scoville Rating:

If you like your chili hot but not to hot, this recipe's for you. For more heat just add more cayenne and chili powder.

Ingredients:
  • 2 Cans of Chili Beans (Hanover)
  • 1-2 lbs. of Ground Beef
  • 1 lb of Franks Red Hot Sauce with Lime
  • 1 can of Tomatoes & Green Chilies (Rotello)
  • 2 tbsp of dry onion bits
  • ½ cup Dark Chili Powder
  • ¼ tbsp of Red Ground Cayenne Pepper
  • 1 32 oz. Chunky Spaghetti Sauce
INSTRUCTIONS:

Begin with two large cans of Hanover Dark or Light Kidney Beans because the cans are coated inside. Dump into 2-3 quart pot, set heat to simmer. Take 1-2 lbs. of ground beef add 1/2 cup dark Chili powder 1/4 tablespoon of red ground cayenne pepper add one tablespoon of Lawry's Seasoning Salt, mix together in a hot frying pan with no oil while cooking with medium to high heat. Pull out a metal mash potato tool and smash the ground meat up thoroughly. Remove from heat and dump ground beef mixture into a sturdy colander use the mash potato tool to push the excess oil out of the meat, then add to the beans. Pour one 32 ounce jar of chunky spaghetti sauce into the pot, add 1 can of tomatoes and green Chilies with 2 tablespoons of dry onion bits. Raise temperature from simmer to medium, serve when thoroughly hot. Add Franks Red Hot Sauce with Lime to desired taste. Your Chili is ready

*This dish is best served over a bed of hot sizzling sticky rice.


Enjoy


Flaming Buffalo Wings - Scoville Rating:

These crispy Buffalo Wings are coated with a hot but tasty sauce thats goes down as smooth as silk. Serve these for the holidays at your favorite gathering of friends and family. Use a variety of dips to accompany these wings with your favorite bakery bread.

Ingredients:
  • 3 lbs. of fresh medium size chicken wings
  • 1 stick of {Keller's or Sam Breakstone's Butter)
  • ½ cup of Franks™ Original Red Hot Sauce
  • ¼ Cup of Kraft's© Creamy Blue Cheese Dressing
  • 1 Onion Peeled
  • ¼ Cup of Plum Sauce
  • 1 Stalk of Celery cut into 4" Lengths
  • ¼ cup of Kraft© Creamy French Dressing
INSTRUCTIONS:

Starting with 3 lbs. of fresh medium size chicken wings, clean and singe any remaining hair. Cut tips off freeze and save for bullion. Melt 1 stick of {Keller's or Sam Breakstone's Butter), add 1/2 cup of Franks™ Original Red Hot Sauce with 1/4 cup of Kraft© Creamy French Dressing and simmer for 5 minutes. Preheat vegetable oil to 375° then deep fry chicken with 1 peeled small onion whole. The onion will caramelize the chicken giving it a good color and sweetens the taste. Cook chicken until golden brown and crispy. Remove burnt onion peels as they come off from oil. Place cooked chicken on open rack (NOT PAPER TOWELS) to drain. Toss in sauce to coat without drowning them. Plate & Serve with Celery, Blue Cheese Sauce or Plum Sauce.

You may want some type of dairy with this meal.


Enjoy


Mongolian Boneless Hot Mess Scoville Rating:

This recipe's for people that like spice on a higher level of heat. The combined ingredients create a small firestorm of heat and flavors that stimulate your taste buds into a hypnotic state that demands more and more. However all good things need moderation.

Caution: Please Make Sure You Have Adequate Ventilation Prior to Cooking this Meal!

Ingredients:
  • ¼ Cup of Plum Sauce
  • 2 Bags of Rice Noodles
  • ¼ tbsp of crushed ginger
  • 1 Tsp. of Chili Garlic Sauce
  • 2-3 lbs. of Fresh Boneless Chicken Thighs
  • 2 Tbs. House of Tsang® Mongolian Fire Oil
  • ½ Small Vadalia Onion
  • 1 Bunch Fresh Broccoli
  • 1 Bunch of Fresh Scallions
  • ½ Cup of Shredded Carrots
  • 1 Red Bell Pepper (Remove Seeds)
  • 1 Green Bell Pepper (Remove Seeds)
INSTRUCTIONS:

Start with 2-3 lbs. of fresh boneless chicken thighs cut into 1" squares. Heat wok or skillet for 5 minutes add two tablespoons of the House of Tsang® Mongolian Fire Oil and chicken stir fry 2-3 minutes remove from heat set aside with tightly covered lid. Dice up some red & green bell peppers, 1 Vadalia Onion into 1" Chunks. Wash 1 bunch of fresh broccoli cut bottom stems to separate peel the skin of the broccoli and split them into two pieces. Boil 2 bags or rice noodles with 1/2 cup of shredded carrots as per package directions remove and drain. Wash and cut scallions into 2-3" lengths then set aside. Heat a separate pan to Medium High add a tablespoon of Mongolian Fire Oil, stir in your broccoli, ginger, peppers and onions, cook for four minutes now add your chicken back in stir and cook for two more minutes add your Plum Sauce and garnish with scallions. Serve this over your Rice Noodles.

Lets us know what you think and we'll post your comment.
Caution: Please Make Sure You Have Adequate Ventilation Prior to Cooking this Meal!

*This dish is best served over a bed of hot sizzling sticky rice.
You may want some type of dairy during or after!


Enjoy

Sweet Spicy & Sassy Salsa Scoville Rating:

This recipe is interchangeable and customizable to your desired taste. Use as an appetizer to enhance any entrée south of the border.

Ingredients:

    THE FRUIT

  • ¼ cup of Sugar
  • 1 Cans Pineapple Chunks
  • 1 Can Crushed Pineapple
  • 2 cans of Peaches (Diced)
  • 2 Fresh Plums Peeled (Diced)
  • 2 Cans of Stewed Tomatoes (Diced)

    THE HEAT

  • 1 Tsp Minced Garlic
  • 1 Tsp Ground Cumin
  • 1 Tsp Red Cayenne Pepper
  • 2 Habenero Peppers (Diced, Seeds Removed
  • 3 Deviened Jalapeños (Diced, Seeds Removed)
  • 1 Can of Chili Peppers & Tomatoes (Rotello)
INSTRUCTIONS:

Dice all ingredients into 1/2" squares then mix the together. Put them in a saucepan simmer for 30 minutes, chill and serve with your favorite chips. Feel free to substitute fruit for different types that suit your taste buds best. The longer the ingredients marinate the bolder the flavor.








Enjoy

Dragon & The Phoenix - Scoville Rating:

If your wondering what the dragon is, it's the shrimp and of course the phoenix is the boneless chicken. Combined they become the Dragon & The Phoenix dish. This is an excellent Szechuan Asian meal.



Ingredients:
  • 1 Fresh Carrot
  • ¼ Can of Peas
  • 1-2 Fresh Presidential Large Shrimp
  • 1-2 lbs. of Fresh Boneless Chicken Thighs
  • 1 tbsp of Wok Oil from (The House of Tsang®)
  • ¼ tsp of Pure Sesame Oil from (The House of Tsang®)
  • ½ - 1⁄3 cup of General Tso's Sauce from (The House of Tsang®)
  • ½ Onion
  • 2 Scallions
  • 1 Cup of Cornstarch
  • 6 Stems of Fresh Broccoli
  • ¼ Cup of Crushed Ginger
  • ½ Cup of Straw Mushrooms
INSTRUCTIONS: Preheat oven to 350°

Put on a pot of rice. On a chopping board dice up 1 small to medium carrot into 1/4" cubes and do the same with 1 onion. Open a can of green peas, pour about 1/4 cup into a saucepan, add diced carrots and a cup of water put on low heat with a loose lid. Continue with 1-2 lbs of fresh Presidential large shrimp also known as (Black Tiger Shrimp), peel, deviened and wash. Leave tails on the shrimp and set aside in cold water. Cut up 1-2 lbs. of boneless chicken thighs into 2" squares, remove any excess fat and rinse thoroughly. Roll chicken in plain cornstarch then set aside. Wash 6 stems of fresh broccoli, cut off the bottom of stems, then peel the skin, split them into two pieces and place in a bowl of cold water. In a 2-3 quart pot, pour at least 1 qt. of vegetable oil and preheat to 375°. Roll chicken in the cornstarch a second time and shake off any excess. Lower a small portion of chicken into the oil at a time (DO NOT CROWD THE PIECES).

Cook to a crispy golden brown (when they start to float they're almost done). Once done remove and place on an open rack (NOT PAPER TOWELS). Heat up your wok or frying pan on medium high sprinkle 4-5 drops of House of Tsang® wok oil, add 2 drops of pure sesame oil, peeled shrimp and stir fry for 3-4 minutes. Remove and cover. Immediately add 1/4 cup of cold water, broccoli, then turn up heat to high and cover with lid for 2 minutes. Remove lid add the onions, chicken, shrimp, straw mushrooms, then pour 1/2 - 1/3 of a cup of General Tso"s Sauce into pan. Drain the peas and carrots, stir into pan, remove from heat, garnish with scallions and serve over rice.

*This dish is best served over a bed of hot sizzling sticky rice.
You may want some type of dairy during or after!


Enjoy

Strawberry Cheese Poppers Scoville Rating:

These poppers bite back. Don't let their semi-mildness fool you!

Ingredients:
  • 12 Jalapeño Peppers
  • ½ Cup of Strawberry Preserves
  • 1 Cup of Cream Cheese (Vegetable or Plain)
  • 2-3 Egg Whites
  • 1 Cup of All Purpose Flour
  • ½ Cup of Panko Breadcrumbs
INSTRUCTIONS: Preheat oven to 350°

Begin by Preheating oven to 375°. Gather 12 Jalapeño Peppers, remove seeds, deviened and wash. Mix 1 cup of Plain or Vegetable Cream Cheese with 1/2 cup of Strawberry Preserves and stuff the peppers with the mixture. Crack 3-4 eggs, separate the egg whites from the yolks and discard yolks. Grab a mixing bowl, add 1 cup of all purpose flour, 1/2 cup of plain Panko Breadcrumbs. Dip stuffed peppers into egg whites, roll into breading mixture, place them on an open rack sprayed with a release agent with a cookie sheet underneath. Bake for about 10-15 minutes or until golden brown. For more heat, leave the veins or seeds in depending on your taste preference.

Caution: Remember to let them cool briefly after removing from oven.


Enjoy

Crispy Baked Cajun Catfish Nuggets with Dirty Rice Scoville Rating:

Don't get caught by these catfish. They use crispiness, aromatic odors, flavor and citrus to catch unsuspecting humans like us. There's really no defense. The only thing we can do is allow them to catch us so we can eat them until they're all gone. We'll just have to have the legislature create a law banning recipes like this one.

Ingredients:
  • 1 Cup of Lemon Juice
  • 1 Cup of Parboiled Rice
  • 2-3 lbs of Fresh Catfish
  • 2 Tbs. of Parsley Flakes
  • ¼ Cup of Shredded Carrots
  • 1 Tbs. of Fresh Minced Garlic
  • Old Original Bookbinders Seafood seasoning or Old Bay
  • 1 Tsp. of Celery Seeds
  • 2 Tbs of Dry Soup Greens
  • 2 Cups of All Purpose Flour
  • 1 Cup of Panko Breadcrumbs
  • 2 Cups Liquid Chicken Bullion
  • 2 Tbs. of Chopped Dry Onion Bits
  • 2 Tbs. of Ground Red Cayenne Pepper
INSTRUCTIONS: Preheat oven to 350°

Wash off 2-3 lbs of fresh catfish cut into small pieces, soak in 2 cups of water and 1 cup of lemon juice for 10 minutes. Remove fish pat dry and season with Old Original Bookbinders Seafood seasoning or Old Bay on both sides. Grab a mixing bowl add fish, 2 cups of all purpose flour, 1 cup of Panko Breadcrumbs, 2 tablespoons of ground red cayenne pepper. Spray cookie sheet with a release agent and layout fish or sheet without crowding, then place in oven for 15-20 minutes or until golden brown. Mean while bring 2 cups liquid chicken bullion to a boil, then add 1 cup of parboiled rice, 2 tablespoons of parsley flakes, 1 teaspoon of celery seeds, 2 tablespoons of chopped dry onion bits, 2 tablespoons of dry soup greens, ¼ cup of shredded carrots, 1 tablespoon of fresh minced garlic stir occasionaly for 5 minutes remove from heat cover with a tight lid and let stand until fish is done. Garnish with lemon slices and dill. Add 1 tablespoon of butter to rice and stir before serving (NOT MARGERINE).



Enjoy

Green Lantern Dip & Chips Scoville Rating:

No the dip doesn't glow, but you might after 2-3 dips with your favorite chips.

Ingredients:
  • 1 Tbs. Wasabi Paste
  • 1 Tsp. Lemon Juice
  • 2 cups Parmesan cheese
  • 1 (14 oz) Can Artichoke Hearts, Drained and Chopped
  • 1 (10 oz) Box Frozen Chopped Spinach, Thawed and Drained of Excess Liquid
  • 2⁄3 Cup Sour Cream
  • 1⁄3 Cup Mayonnaise
  • 2 Tsp. Garlic, Minced
  • ¼ Cup Finely Chopped Onions
INSTRUCTIONS: Preheat oven to 375°

In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Wasabi Paste, chopped spinach, minced garlic, 0armesan cheese and onions. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Bake at 400 degrees F for 20 minutes, or until light brown on top, add your favorite chips and serve.








Enjoy

Insane Cannonballs Scoville Rating:

For all lovers of capsaicin insanity comes in many ways. These cannonballs come with a Real Bang!!! Cayenne has a Scoville rating between 30,000 and 50,000, which means it's quite a bit spicier than jalapeño and Serrano peppers. When combined the temperature rises to a new level. Can you withstand the heat? Go ahead, pick up the fork, pull the pin and find out!!

Ingredients:

    ***MEATBALL INGREDIENTS***

  • 2 eggs beaten
  • 2-3 lbs of ground beef
  • 1 onion (finely diced)
  • 1 tsp freshly ground black pepper
  • 1 Cup of Panko plain breadcrumbs
  • ½ cup red bell pepper (finely diced)
  • ½ cup green bell pepper (finely diced)

    ***THE DETONATOR***

  • 2 tbsp of Red Chili Garlic Sauce
  • 2 tbsp of ground red cayenne pepper
  • ¼ cup of crushed pineapples (drained)
  • 6 jalapeño peppers (diced, seeds removed)
  • 1 can of dark red kidney beans (Hanover®)
  • ½ cup of Franks™ Original Red Hot Sauce
  • ¼ cup House of Tsang® Mongolian Fire Oil

    ***FIRE OIL SAUCE***

  • 1 tbsp cornstarch
  • 1 can diced tomatoes
  • ¼ cup scallions (diced)
  • ¼ cup of cranberry/grape juice
  • 1 tbsp of ground red cayenne pepper
  • 2 tbsp of Franks™ Original Red Hot Sauce
  • 2 tbsp House of Tsang® Mongolian Fire Oil
INSTRUCTIONS: Preheat oven to 350°

***MEATBALLS***: In large bowl, combine all ingredients (EXCEPT OIL). The key to good meatballs is not to over mix them. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.

***THE DETONATOR***: Rinse kidney beans, place in a small saucepan over medium heat, add 1 cup of water, cook until tender. Remove beans and drain, mash beans into a curd pasty like texture, combine other detonator ingredients and mix until everything is evenly distributed. Form the mixture into small marbles. Stuff the meatballs with these. Heat oil in large skillet over medium-high heat. In batches, brown the meatballs on all sides (don't crowd the pan!). Transfer meatballs to rimmed baking pan, place in oven. Bake 10 minutes or until internal temperature reaches 160° F.

***FIRE OIL SAUCE***: Meanwhile, in small saucepan, combine fire sauce glaze ingredients. Cook over medium heat for 5 minutes or until mixture is slightly thickened. Brush meatballs with Fire Oil Sauce and garnish with green onion.

*This dish is best served over a bed of hot sizzling sticky rice.
Make Sizzling leftover rice in a hot skillet over high heat stirring constantly until sticky.
Caution: Please Make Sure You Have Adequate Ventilation Prior to Cooking this Meal!
You may want some type of dairy like milk, sour cream or ice cream during or after!

Enjoy

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