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From South Afirica come these delicious kebabs that are deliberately made small so that they fit the appeitizer designation.
This is my husband Jeff's favorite recipe for chicken livers. If liver doesn't appeal to you, substitute cubed beef and turn the recipe into a spicy stroganoff.
Just about any filling can be wrapped in a flour tortilla and become a burrito, one of the most popular of the Mexican sandwiches. The breakfast burrito has been made popular in this country by a number of fast food restaurants, but none are as tasty as this one. So start your day with this spicy, south of the border, "tortilla sandwich."

This recipe was originally demonstrated on a Disc-It outdoor grill (think of a propane-powered wok on steroids), but you can grill these burgers as well. Read more about the Disc-It and burgers in Mark Masker's article here.

"The Herb Queen" Maryon Marsh is a native of England who lectures on growing organic herbs and peppers. She offers this wonderful recipe for shrimp that is as colorful as it is delicious. It makes a beautiful presentation, perfect for company.

This recipe is from the Texas Gatorfest.

These beans go well with simple meats, such as turkey, or cheese dishes. They add color and just a mild heat to any meal. For a different taste, I’ve also used this recipe substituting zucchini squash for the beans and serrano chiles for more heat.
A staple in North Africa, cous cous is wheat in granular form that is usually steamed. It is often combined with meats or vegetables, and of course we’ve added chiles to it. The marinade is quite sweet–but works well with the shrimp. Interestingly, this is a re-creation of a dish Nancy was served in the British Virgin Islands. Serve with a salad of star fruit, avocado, and grapefruit, and a cooling Key lime sorbet for dessert.
This recipe is for two entrée-size servings but this could also be served as an appetizer by substituting large (21 - 25) shrimp.

This stuff freezes well, it’s hearty, and you can adjust the heat level easily up or down, simply by adding more or less fresh habanero chile. The baseline heat level of the sausage is only warm, so if you want a real kick, add at least half a habanero to the pot. This features Mulay’s Killer Hot Italian Sausage, but you can use your favorite spicy Italian sausage.


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