Kathy Caseys Sassy Red Chili Chive Roasted Potatoes Recipes

Steps:

• Preheat oven to 350 degrees F.
• Place potatoes and garlic in a lightly greased roasting pan; cover tightly with foil.
• Bake for 45-60 minutes or until potatoes are just fork-tender.
• In a medium bowl, blend mustard, butter and parsley; toss with hot potatoes.
• Bake uncovered for 15 more minutes.
• Serve immediately.

Steps:

• In a large wok or skillet, heat the vegetable oil over medium high heat.
• Add the garlic and onion and stir-fry for 30 seconds.
• Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).
• Add the peppers and peas and cook for 3 minutes.
• Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
• If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
• Garnish with toasted sesame seeds and serve with hot jasmine rice.

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
• Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Steps:

• Heat oil in a deep fryer or pan to 375 degrees F (190 degrees C). If making in a pan, make sure the oil is at least 2 inches deep.
• In a pie plate, mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt. (Sometimes I do this in a ziploc bag.).
• Dip potato wedges in egg, then dredge in flour/seasoning mixture.
• Place potatoes gently in hot oil, and fry until golden brown (about 5 to 7 minutes).
• In order to maintain the oil temperature it is best to cook them in smaller batches. This of course depends on your method of cooking and the size of your fryer.
• Drain on paper towels. Serve hot.