Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
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- Fluffy Biscuits (5 out of 5)
Stir-Fried Vegetables W Spicy Peanut Sauce (Quick)
To prepare the peanut sauce: whisk together the peanut sauce, chili oil, cornstarch and lime juice.
Set aside.
To prepare the vegetables: stem the snow peas and cut into halves on the diagonal; set aside.
In a large nonstick skillet, heat the oil over medium-high heat.
When the pan is hot, add the carrot and saute 2 minutes.
Add the snow peas, bell pepper, ginger and water.
Cook 2 minutes.
Then stir in the cabbage, spinach and green onions; cook 2 minutes.
Add the peanut sauce and cook a couple of minutes until the sauce has thickened slightly and is coating the vegetables.
Note: many prepared peanut sauces are on the market.
Look for a selection in the asian section of major supermarkets.
Notes: developed by cece sullivan of the seattle times food staff.
Mc.
Stir-Fried Zucchini With Spicy Mint Vinaigrette
Trim ends of zucchini and halve lengthwise.
Cut each half crosswise into 3-inch sections and cut each section lengthwise into 1/4-inch-thick slices.
Make vinaigrette: in a small saucepan heat oil until it just begins to smoke and add red pepper flakes.
Cover pan and remove from heat.
Let mixture stand 3 minutes and stir in remaining vinaigrette ingredients, stirring until sugar is dissolved.
Heat a deep wok or deep 12-inch skillet over high heat until hot and add oil.
Heat oil until it begins to smoke and stir-fry ginger until fragrant, about 10 seconds.
Add squash with wine and stir-fry until crisp-tender, 5 to 7 minutes.
Add vinaigrette and coriander and stir-fry 30 seconds.
Transfer the mixture to a serving dish.
Serve warm, room temperature, or chilled.
Stir-Fried Spicy Velvet Chicken With Snow Peas And Cashews
To prepare chicken: cut breasts into 1/2-inch cubes, slicing first lengthwise with the grain, then across into cubes.
Put cubes in a bowl with salt and rice wine.
Mix well, then add egg white, cornstarch and 1 tablespoon oil; stir until coated.
Cover and chill for 30 to 60 minutes.
Bring water to a boil in a medium pan.
Add chicken, stirring to separate the pieces.
Bring the water back to a boil; simmer 1 minute, stirring constantly.
Drain in a colander; let cool to room temperature.
Meanwhile, prepare sauce: whisk together cornstarch, rice wine, soy sauce, rice vinegar, sugar, salt and sesame oil.
To stir-fry: heat wok over high heat for 30 seconds.
Drizzle in oil to coat bottom and sides; heat 30 seconds.
Lower heat.
Add chilies; toss until they begin to brown, about 1 minute.
Add ginger; stir-fry a few seconds.
Discard chilies.
Increase heat to high.
Add snow peas; stir-fry 30 to 60 seconds, until just starting to wilt.
Add chicken; stir-fry until very hot, about 30 to 60 seconds.
Give sauce a quick stir and add to wok, tossing to coat chicken and peas.
Stir in cashews; heat briefly.
Taste and adjust seasoning.
Demonstrates a technique called “velveting.
“anne willan, author of “cook it right,”explains that velveting seals the chicken and keeps it from drying out in the hot wok.
Stir-Fried Spicy Prawns With Bok Choy
Shell and devein prawns.
Mix with half the chinese wine, the cornflour and 1/2 egg white.
Refrigerate for 30 mins.
In a bowl, mix garlic, ginger and onion.
In a second bowl mix remaining wine and tomato sauce.
Wash bok choy well.
Bring a large saucepan of water to the boil and cook bok choy and carrot pieces for 2 mins.
Drain well.
In a wok bring 4 cups of water to the boil.
Drop the marinated prawns into boiling water and cook for 30 secs.
Tip immediately into colander to drain.
Reheat wok and add half the oil to wok.
When oil is hot, stir-fry bok choy and carrots for 2 mins.
Transfer vegetables to serving plates and keep warm.
Heat remaining oil in wok, stir in garlic, onion and ginger mixture and cook gently for 2 mins.
Stir in chilli, wine and tomato mixture.
Return prawns to wok to reheat and coat with the sauce.
Spoon prawns and sauce on the bed of vegetables and serve immediately.
Stir-Fried Spicy Lobster
After blanching the lobsters, remove all meat from the shells.
Chop the meat, and reserve all the head shells, legs and tail pieces.
Bring soy sauce to a boil, add butter in chunks, and stir until all is incorporated.
Set aside.
Cook angel hair pasta in boiling salted water until al dente.
Combine sesame oil with hot pepper oil approximately 1 ounces Total per portion based on the desired hotness.
Stir-fry lobsters in oils after coming up to smoke stage.
Add scallions, peppers and mushrooms.
Cook until al dente.
Add angel hair pasta and soy butter to mixture; toss everything together.
Place on center of each plate.
Arrange hot lobster shells on plates to appear as a whole lobster presentation.
Suggested wine: gewurtztraminer.
From david jarvis, melange/northfield, il.
Electronic format by cathy harned.
Stir-Fried Shredded Pork With Spicy Garlic Sauce
To Prepare:
Cut pork in string style, marinate with soy sauce, sherry, oil, cornstarch and chopped ginger.
Soak black fungus in hot water about 10-15 minutes.
Rinse and clean.
Slice them when expanded.
Also slice the water chestnuts very fine.
Mix all seasoning sauce in a cup or bowl.
To Cook:
Heat oil in wok or frying pan, then add pork shreds.
Just stir for 1/2 minute, then remove and put aside.
Drain off oil from pan.
Reserve for stir-frying vegetables or other meats.
Heat 3 tablespoons remaining oil to stir fry garlic, then add water chestnuts, bamboo shoots, fungus, and pork strings; stir thoroughly.
Add the ready prepared seasoning sauce, stir evenly and serve hot or warm.
Hint: this dish can be made ahead and reheated in a frying pan.
If the sauce is too dry during reheating, just add 2-3 tablespoons stock or sherry.
Stir-Fried Fresh Shiitake Mushrooms And Spicy Hash Brown Po
Mushrooms: put the oil in a large frying pan and set it over a medium to high heat.
When it is very hot, put in the mustard seeds.
As soon as they begin to pop, a matter of seconds, put in the curry leaves.
Stir for a few seconds then put in the garlic.
Stir until the garlic turns golden.
Put in the mushrooms and stir around for 1-2 minutes or until they soften and are just cooked through.
Add the salt, black pepper, cayenne pepper and lemon juice, seasoning according to your taste.
Toss to mix.
Remove the garlic before serving if so desired.
Potatoes: crumble the potatoes so you have a very coarse mash.
Put the oil in a large, non-stick frying pan and set over medium-high heat.
When hot, put in the cumin, mustard and sesame seeds.
As soon as the seeds begin to pop, a matter of seconds, put in the onion.
Stir for 30 seconds.
Put in the potatoes, salt, black pepper and cayenne.
Stir the potatoes around for a minute, mixing well, then spread them out evenly in the pan, mashing them down a little.
Turn the heat to medium.
When the potatoes have turned reddish-brown on the base, turn them over and brown the other side as well.
Serve immediately.
Steamed Spicy Lamb Shanks
From saveur magazine, jan96?.
Wash the chiles and remove the stems, veins and seeds.
Cover with boiling water and soak for 1 hour.
Drain, reserving water.
Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and 1/4 cup reserved water in a food processor.
Puree into a thick paste.
Coat lamb shanks and refrigerate, covered, overnight.
Place each shank, bone side up, on a piece of parchment paper.
Fold up the sides into a loose package and tie around the bone with kitchen string.
Bring beer and 2 cups water to a boil in a large steamer over medium heat.
Place shanks on rack above liquid.
Cover and steam, add water as needed, until meat falls from bone open one to check, about 2 hours.
To serve, present shanks in their packages and unfold at the table.
Steamed Lingcod With Spicy Citrus Salsa
For the salsa, place fruit sections and onion in a medium bowl.
In a small bowl, whisk together jalapeno, garlic, gingerroot, and vinegar.
Slowly whisk in oil.
Add soy sauce.
Pour over fruit sections.
Allow salsa to sit at least 30 minutes before serving.
For the lingcod, place the cod in a large bamboo steamer and set aside.
Combine 2 cups of water, lemon, ginger and lemongrass in a large saucepan or wok and bring to a boil over high heat.
Place steamer over boiling water and cover.
Steam the fish just until cooked through, 8 to 10 minutes, depending on the thickness.
Remove fish from steamer and top with salsa.
Serve hot.
Steamed Fish With Spicy Mint Sauce
Brush peanut oil over both sides of fish.
Stuff lemon grass, gingerroot, and lime slices into fish cavity.
Add water to fish poacher or large, shallow roasting pan to a depth of 1 inch.
Place steaming rack in pan; place pan over 2 burners, and bring water to a boil.
Arrange fish on rack; cover, reduce heat, and simmer 18 minutes or until fish flakes easily when tested with a fork.
Remove fish to a serving platter.
Combine mint and next 5 ingredients in a bowl, and stir well.
Yield: 4 servings serving size: 4 ounces of fish and 1/4 cup sauce.
Steamed Clams In A Spicy Mint Brodetto
* note: see the “basic tomato sauce” recipe which is included in this collection.
Mix basic tomato sauce, wine, chopped jalapeno and onion in a 3- to 4-quart sauce pan.
Bring to a boil.
Add clams to the tomato broth and cover.
Return to boil and steam clams until they all open, about 3 to 4 minutes.
Discard the clams that have not opened during steaming.
Uncover, and stir in the chopped mint leaves and extra-virgin olive oil.
Boil for 20 more seconds.
Remove to serving bowl.
Divide the clams evenly into individual serving bowls.
Pour the sauce over clams.
Serve immediately with grilled bread.
Mb-5607.
Spinach And Cheese Stuffed Shells With Spicy Tomato Sauce
Heat the olive oil in a heavy saucepan over moderate heat for 1 minute.
Add the onion, basil, oregano, bay leaf, half of garlic, red pepper, and salt and pepper; cook, uncovered, until the onion is soft-about 5 minutes.
Remove 2 tablespoons of the mixture from the skillet and set aside.
Reduce the heat to low, add the tomatoes and tomato paste, and cook, uncovered, for 20 minutes, stirring occasionally.
Set aside.
Meanwhile, cook the pasta shells according to package directions, omitting the salt.
Rinse with cold water and drain.
Preheat the oven to 375 degrees fahrenheit to prepare the filling, combine 1/4 cup of the parmesan cheese in a medium-size bowl with the ricotta cheese, spinach, nutmeg, egg white, the remaining garlic and pepper, and the reserved onion mixture.
Mix well.
Spoon half the tomato sauce into an ungreased 9×9x2-inch baking dish.
Spoon 3 tablespoons of the cheese filling into each shell, and place in the pan.
Repeat until all the shells are used.
Top with the remaining sauce.
Cover with aluminum foil and bake for 25 minutes.
Uncover, sprinkle the remaining parmesan cheese on top, and bake, uncovered, 5 minutes longer.
Spicy, Garlicky And Herby Sausage
Mix all ingredients in a large bowl and refrigerate covered over night to let the flavors blend.
2 prepare casings and stuff sausages in 3 to 4 inch lengths.
3 hang the sausages for an hour or so in an airy, cool place.
They will keep a few days refrigerated and loosely wrapped in butcher paper or frozen for a couple of months.
Spicy Zucchini Salad
Here are some nice salads we made in the jewish cooking class that i took here.
It was taught by bilha widmann.
Peel the zucchini and chop coarsely.
Heat the oil in a pan, and fry the onion and garlic a few minutes until golden.
Add the zucchini and spices, mix well, and let cook till all the liquid is gone.
Remove mixture from heat and let cool.
Zucchini mixture, and mix well.
Spicy Yogurt Spread
Mix yogurt with the nonfat dry milk flakes or powder and sweeten to taste with honey or sugar.
We used 1/2 a cucumber for the sauce.
Cut off the end-tip, peel, then cut into spears.
Remove seeds.
Coarsely chop.
Add some or all of the cucumber to the yogurt.
Add orange zest, salt and pepper, to taste and half the cayenne pepper.
Add additional cayenne to taste.
Reserve unused chopped cucumber for garnish.
Serve at room temperature.
Prep: 5 mins plus 20 to 30 mins stand time.
Use as a sandwich spread, a dip for raw vegetables, a topping for baked potato or chilis and soups.
Cup: 65.8 cals, 1.1 grams fat, 14.4% cff.
Spicy Yogurt Sauce
Saute the onions and chilis in the oil until tender, about 10 minutes.
Add the cumin and coriander and saute for a minute, stirring constantly.
Stir in the tomato and flour and cook for 2 minutes.
Finally, stir in the yogurt.
Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle.
Add salt to taste and serve.
Spicy Vegetable Stir Fry (Sambarah)
Melt the butter in a large frying pan and fry the onion until softened.
Add the garam masala and ginger and fry for 1 minute.
Add the remaining vegetables, peanuts, salt and pepper and stir fry for 7-8 minutes until the vegetables have softened.
Spicy Yogurt Chicken
Preheat oven at 350.
Prepare a baking pan lined with foil with cooking spray.
Prepare marinade by combining yogurt, lemon juice, ginger, garlic, cumin, and cayenne in a small bowl.
Place chicken with plastic wrap and refrigerate for 8 hours or overnight.
Remove marinade from bowl to prepared baking pan, leave coated chicken pieces in pan.
Bake for 5 minutes covered, rearrange chicken pieces; drain liquid and discard.
Stir cornstarch mixture into marinade and spread over chicken pieces.
Sprinkle with paprika.
Recover and bake for 30 minutes or until tender and juices run clear.
Spicy Vegetable Stew
Mix all of the ingredients together in a large soup pot and simmer over low heat until the vegetables are tender, about 1 hour.
Note: this recipe can also be made in a slow cooker.
Cook on low power for 8 to 10 hours.
Serve this stew as is or over rice or mashed potatoes.
From “the new mcdougall cookbook”.
Spicy Vegetable Pie
Preheat oven to 425f, 220c, gas mark 7.
Melt the butter in a large pan, and fry the onions, courgettes and cauliflower for 5 minutes until softened.
Stir in the flour, coriander and cumin.
Gradually add the milk and cream and finally stir in the worcester sauce.
Bring to the boil, stirring.
Add the sweetcorn and mushrooms and season to taste with salt and pepper.
Place in a pie dish and set aside to cool.
Roll out the puff pastry, cover the dish and trim to size.
Make two holes in the centre of the pastry lid for the steam to escape, glaze with milk or egg and bake for 20-30 minutes until the pastry is well risen and golden.