SPICED CHAI TEA PUDDING
From Cooking Club of America: "Chai tea, made with black India tea, spices and milk, is so popular today that we combined the flavors to make a silky pudding. This makes a perfect dessert for an Asian- or Indian-style menu."
Provided by Pinay0618
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, combine water, cloves, cardamom, star anise and ginger. Bring to a boil. Add tea bags; remove from heat. Let steep 10 minutes. Remove tea bags (do not squeeze).
- In large bowl, combine 1/4 cup of the sweetened condensed milk and cornstarch; whisk until well blended. Stir in remaining sweetened condensed milk. With fine strainer, strain hot tea mixture into milk mixture; stir to mix. Discard spices. Return tea mixture to same saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Boil 1 to 2 minutes or until slightly thickened.
- Beat egg yolks in medium bowl. Slowly whisk hot pudding into yolks. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 to 60 seconds, stirring gently.
- Spoon into 6 (10-oz.) individual serving dishes. Cover; refrigerate 1 to 2 hours. Garnish with almonds. Store in refrigerator.
- TIP *To toast almonds, heat oven to 350°F Spread almonds on baking sheet; bake 5 to 7 minutes or until golden brown.
MAPLE CHAI SPICED PEPITAS
Provided by Food Network
Time 15m
Yield 1 cup pepitas
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper and set aside.
- Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes.
- Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside.
- Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely.
- Break up slightly, then store at room temperature in an airtight container for up to two weeks.
SPICED CHAI LATTE
Recharge with this tea-based beverage in the morning or afternoon.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Put the tea, cloves, star anise, and cinnamon stick in a teapot or heatproof pitcher. Add the boiling water and let steep for 3 to 4 minutes. Strain the tea into 4 cups. Stir in the sweetener and hot milk and serve.
SPIEDIES
Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.
Provided by JOYBOWES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time P1DT30m
Yield 12
Number Of Ingredients 12
Steps:
- Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
- Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 22.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 3.8 g, Sodium 936.8 mg, Sugar 0.1 g
SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
SPICED CHAI MIX
One Christmas, my sister-in-law mixed up this drink for our family gathering. I asked for the recipe and have been enjoying it's warm, spicy flavor ever since. It tastes great with a warm blanket and a good book! -Dee Falk, Stromsburg, Nebraska
Provided by Taste of Home
Time 15m
Yield about 5 cups mix (26 servings).
Number Of Ingredients 10
Steps:
- In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool, dry place for up to 6 months., To prepare 1 serving: Dissolve 3 tablespoons mix in 3/4 cup of boiling water; stir well. Dollop with whipped cream if desired.
Nutrition Facts : Calories 114 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CHAI-CINNAMON PUDDING
Transform your favorite Chai tea into a sweet and creamy pudding. Use our Vanilla Pudding recipe as a base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Brew 2 Chai tea bags in 3 tablespoons boiling water; set aside until cool.
- Squeeze out tea bags and discard; mix tea into 1 recipe cooled Vanilla Pudding. Dust with ground cinnamon.
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