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Download 1,001 Best Hot and Spicy Recipes by Dave DeWitt PDF

By Dave DeWitt

The newest addition to Agate Surrey's loved 1001 sequence of cookbooks is its most well liked ever. the most important and such a lot complete cookbook ever released in this topic, 1001 most sensible scorching and highly spiced Recipes consists of the superior dishes from writer Dave DeWitt's choice of chili pepper–laden recipes. produced from his globe-trotting travels, from colleagues, and from study in genuine, vague, and out-of-print cookbooks from world wide, the publication is loaded with a tremendous number of soups, stews, chilies, and gumbos. additionally it is a large choice of barbeque dishes for the grill, a long record of meatless entrees and vegetable concepts, or even a shocking array of zesty drinks, cakes, and breakfasts. Recipes are geared up based on the sector from which the chili peppers come: South and important the United States, Mexico, the Caribbean, the U.S., Europe, the Mediterranean and heart East, Africa, the Indian subcontinent, and Asia and the Pacific. A treasury of some of the best the realm has to provide of significant highly spiced meals, no critical prepare dinner may be with out this jam-packed trove.

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MAKES 8 TO 10 SERVINGS 34 01-Blue Willow Inn Cookbook 4/9/13 1:43 PM Page 35 • SANDWICH and SALA D • 444444444444444444444444444444 THE BLUE WILLOW INN COOKBOOK Coleslaw Across this land there are as many kinds of coleslaw as there are styles of barbecue. Southern slaw tends to be sweet and a little tangy, making it a fine companion for spicy barbecued meats or fried chicken. 1 ⁄4 1 2 1 ⁄3 1 1 1 medium head of cabbage, shredded cup shredded purple cabbage heaping tablespoon sweet pickle relish carrots, shredded cup mayonnaise tablespoon sugar tablespoon white vinegar (optional) Salt and black pepper In a mixing bowl combine the cabbages with the pickle relish, carrots, mayonnaise, sugar, white vinegar, if using, and salt and pepper to taste.

And good for you! 1 1 1 ⁄2 1 ⁄2 3 ⁄4 1 4 (10-ounce) package frozen chopped spinach (6-ounce) package Mexican cornbread mix teaspoon salt cup melted margarine cup cottage cheese cup chopped onions eggs, lightly beaten Preheat the oven to 400°F. Thaw the spinach well, and squeeze out as much moisture as possible. Place the drained spinach in a mixing bowl, and add the cornbread mix, salt, margarine, cheese, onions, and eggs. Mix well, and pour into a lightly greased, 8-inch-square baking dish.

On the top are biscuits. On the bottom are corn muffins. An essential element of almost any southern meal, corn muffins have a starchy sweetness that is an especially good complement to ham, pork chops, or streak o’ lean. 2 ⁄2 1 1 1 ⁄4 1 All-vegetable shortening cups self-rising cornmeal cup buttermilk egg tablespoon sugar cup plus 2 tablespoons butter or margarine, melted Use the shortening to grease 15 cavities of a muffin tin or a baking pan. Preheat the oven to 350°F. Combine the cornmeal, buttermilk, egg, sugar, and the 1⁄4 cup melted butter in a mixing bowl.

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