Hot and Spicy recipe collection

Sweet pineapple and strawberry jam meet crushed red pepper in this 30-minute chicken breast dish. Golden raisins add chewy bursts of flavor to a glossy, fruity sauce you'll want to drizzle on everything.

Chirizu is a traditional Japanese spicy dipping sauce for sashimi, made with flame-kissed sake, grated daikon, soy sauce, lemon juice, and seven-pepper spice. Bright, bold, and ready in minutes.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Broiled grouper fillets seasoned with lemon juice and cracked black pepper, ready in under 10 minutes. The simplest low-fat preparation for one of the Gulf's best fish.

Hot spicy bean curd stir-fried with salted black beans, green chili, garlic, and soy sauce in a savory thickened sauce. A quick vegetarian Chinese tofu dish over noodles or rice.

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.

Chilled poached shrimp served with a bold, spicy peanut dipping sauce made with ginger, garlic, red pepper flakes, and soy sauce. Both the sauce and shrimp can be made days ahead for easy entertaining.

Cubed SPAM wok-tossed with broccoli, snow peas, red pepper, baby corn, and mushrooms in a fiery teriyaki-ginger sauce with Chinese hot oil. Served over rice, this spicy stir-fry is on the table in 25 minutes.

Two-ingredient spicy Italian dressing made by mixing picante sauce with Italian dressing. Use it on salads, as a veggie marinade, or tossed with shrimp. Ready in 10 minutes, makes 3/4 cup.

This hearty spicy corn ragout brings together sweet corn, fresh spinach, red peppers, and jalapeños in a quick 30-minute one-pot dish that's low-fat and loaded with bold flavor.

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

Thai street-style dry egg noodles (Bamee Haeng) tossed with garlic oil, fish sauce, and sweet-sour sauce. Topped with bean sprouts, ground peanuts, and your choice of meat.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.

Quick orange beef stir-fry with marmalade glaze, ginger, carrots, and green onions served over rice. Uses leftover cooked beef for a glossy, citrusy 30-minute dinner.