CURRIED TROPICAL NUT MIX
This nutty concoction is an easy, make-at-home food gift. It will spice up the snack table at any party. Good luck keeping the bowl filled. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 7-1/2 cups.
Number Of Ingredients 10
Steps:
- In a large microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 30 seconds. Add the almonds, cashews, peanuts and coconut; toss to coat., Cook, uncovered, 5-6 minutes longer or until lightly browned, stirring after each minute. Add mangoes. Spread onto waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 280 calories, Fat 23g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
SPICED MIXED NUTS
Provided by Food Network Kitchen
Time 55m
Yield 4 cups nuts
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
- Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
- Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.
- Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.
- Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.
EVERYTHING ROASTED NUTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place blanched almonds and hazelnuts on a cookie sheet and roast 7 to 8 minutes; your nose will know when they're done.
- Melt butter in small skillet with hot sauce, grill seasoning, and cumin. Remove from heat.
- Remove toasted nuts from oven and drizzle with butter and spices. Add smoked nuts and seeds to the cookie sheet and toss Everything Nuts to combine. Transfer nuts to a serving dish.
- Serve warm.
CURRIED RICE & NOODLES
As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! -Debbie Fleenor, Monterey, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.
Nutrition Facts : Calories 360 calories, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
CURRIED MIXED VEGETABLES
Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
- In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.
Nutrition Facts : Calories 496.3, Fat 17.4, SaturatedFat 2.3, Cholesterol 1.2, Sodium 437.3, Carbohydrate 71.3, Fiber 12.8, Sugar 13.3, Protein 21.6
HOT CURRIED PARTY MIX
Steps:
- Preheat oven to 250°F.
- In a large bowl toss together cereals, sesame sticks, pretzels, and nuts. In a small saucepan melt butter with soy sauce over moderately low heat and whisk in curry powder, sugar, cayenne, and salt. Drizzle butter mixture over cereal, tossing well, and spread in a shallow roasting pan. Bake mixture 1 hour and transfer to a bowl to cool completely. Party mix keeps in an airtight container 1 month.
CURRIED CARROTS
Steps:
- In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.
CURRIED COUSCOUS
Steps:
- In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook onion with salt to taste, stirring, until browned lightly. Reduce heat to moderate. Add garlic paste, curry powder and cook, stirring, until garlic paste is golden. Remove skillet from heat and keep mixture warm.
- In a small saucepan bring broth to a boil. Stir in raisins and couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in onion mixture, mint and salt and pepper to taste.
CURRIED MIXED NUTS
Make and share this Curried Mixed Nuts recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 11m
Yield 3 Cups
Number Of Ingredients 8
Steps:
- In a shallow pan, heat the oil over low heat.
- Add the ginger and cook gently for 2-3 minutes.
- Stir in the curry powder, then the nuts.
- Cover and cook over very low heat for 5-6 minutes, stirring occasionally.
- Sprinkle with salt and remove from the heat.
- For a more fiery flavor, sprinkle also with cayenne.
Nutrition Facts : Calories 929, Fat 85.7, SaturatedFat 14.3, Sodium 1225.7, Carbohydrate 30.7, Fiber 10.8, Sugar 5.7, Protein 24
CURRIED COUSCOUS
Make and share this Curried Couscous recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 25m
Yield 4-6 dishes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Ina large saucepan, combine chicken broth, raisins, curry powder, and salt and bring to a boil.
- Remove from heat, and stir in couscous. Cover and let stand for 5 minutes.
- Fluff with fork and cook uncovered.
- Combine oil, lemon juice, sugar, and almonds and toss with couscous.
- Sprinkle green onion over top and serve.
Nutrition Facts : Calories 479.8, Fat 25.8, SaturatedFat 3.1, Sodium 433.5, Carbohydrate 53.6, Fiber 4.9, Sugar 12.9, Protein 11.1
CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK
Provided by Jean Georges Vongerichten
Categories Milk/Cream Chicken Sauté Quick & Easy Peanut Curry Lemongrass Cilantro
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Time: 30 minutes
- 1. Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
- 2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
- 3. Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.
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SPICY CURRIED NUTS RECIPE | MYRECIPES
From myrecipes.com
Servings 5Total Time 40 mins
- Preheat oven to 300ºF. Line 2 large baking sheets with parchment, and mist lightly with cooking spray. Mix all nuts together in a large bowl.
- Melt butter with brown sugar, 6 Tbsp. water, curry, salt, cumin and cayenne in a small pan over medium-low heat, stirring until sugar dissolves. Pour over nuts and stir to evenly coat.
- Divide nuts between baking sheets and spread into a single layer. Bake until glazed and deep brown, shaking pans occasionally, 25 to 30 minutes. Let cool on sheets, breaking up any clumps. Store in an airtight container at room temperature for up to 10 days.
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