SPICED CITRUS BABY KALE
This side dish has the perfect balance of citrus and spice. We love using baby kale-it's quicker than regular kale on prep and cooking time but still packed full of vitamins K and C and the nutrient lutein (reportedly good for eye health).
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large deep skillet or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until softened, about 3 minutes. Add the orange juice and lemon juice and cook until reduced by half, about 3 minutes. Add the kale in batches, tossing with tongs until it begins to wilt, then adding more; continue until all the kale is wilted, 4 to 6 minutes. Add the orange zest, 3/4 teaspoon salt, a few grinds of black pepper, coriander and red pepper flakes and toss to combine. Transfer the kale with tongs to a serving bowl or platter and serve warm.
Nutrition Facts : Calories 220 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 15 milligrams, Sodium 780 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 3 grams, Sugar 6 grams
CORN CAKES
Make and share this Corn Cakes recipe from Food.com.
Provided by James Craig
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn, onion, milk, with the beaten egg in a bowl.
- Combine flour, baking powder and salt in a separate bowl.
- Add corn mixture and mix just enough to moisten.
- Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.
SPICED PECANS
Steps:
- Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
- Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.
SPICED KETTLE CORN
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield between 8 to 12 cups
Number Of Ingredients 7
Steps:
- Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy-bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step.
- Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.
- Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt, cinnamon, and cayenne. Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot!)
SPICED SNACKING CAKE
Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 12 to 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
- In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
- Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
- In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
- Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.
THAI CORN CAKES
Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive.
Provided by Busters friend
Categories Lunch/Snacks
Time 31m
Yield 16 cakes
Number Of Ingredients 13
Steps:
- In food processor or blender, puree half the corn. Add garlic, shallots.
- and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
- Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
- large bowl. Fold in all but 1 tablespoon of remaining corn.
- Heat oil in non-stick skillet over medium-high heat until shimmery.
- For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
- batches about 2 minutes, or until golden, turning once. Drain on paper.
- towels and keep warm.
- To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
- with remaining 1 tablespoon corn kernels and green onions. Drizzle.
- generously with chili sauce.
Nutrition Facts : Calories 65.7, Fat 2.5, SaturatedFat 0.5, Cholesterol 26.4, Sodium 242.4, Carbohydrate 9.3, Fiber 0.7, Sugar 0.4, Protein 2.1
SAUCY SPICED COD WITH CORN
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
Provided by Chris Morocco
Categories Bon Appétit Dinner Seafood Fish Cod Corn Soy Sauce Spice Coriander Cumin Butter Garlic Steam Pescatarian Peanut Free Tree Nut Free Summer
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet with a lid over medium heat. Add garlic, coriander seeds, and cumin seeds and cook, swirling pan often, until butter is foaming and spices are very fragrant, about 2 minutes (reduce heat if butter is starting to brown). Add red pepper flakes, turmeric, a big pinch of salt, and several grinds of pepper. Cook, swirling pan, until very fragrant, about 30 seconds. Add ½ cup water (careful, it may spatter a bit), then soy sauce.
- Add corn to skillet. Season fish lightly with salt and nestle into corn and broth; bring to a simmer. Reduce heat, cover, and simmer gently until fish flakes easily with a fork, 7-9 minutes.
- Divide fish among bowls. Taste broth and season with more salt if needed. Divide corn and broth among bowls and top with mint and sesame seeds.
THAI CORN CAKES
Make and share this Thai Corn Cakes recipe from Food.com.
Provided by Sharon123
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F.
- Spread corn out in a single layer on a lightly oiled baking sheet.
- Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
- While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
- Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!
Nutrition Facts : Calories 194.8, Fat 12.5, SaturatedFat 2.1, Cholesterol 105.8, Sodium 435.1, Carbohydrate 17.5, Fiber 2.4, Sugar 2.9, Protein 5.9
THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE
Categories Ginger Marinate Roast Sauté Orange Pork Tenderloin Curry Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- Make sauce:
- Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make pork:
- Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
- Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
- Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.
- Cut pork into 1-inch-thick slices. Serve with sauce.
SPICED THAI CORN CAKES
Make and share this Spiced Thai Corn Cakes recipe from Food.com.
Provided by Rick Young
Categories Corn
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except for the oil, mixing well.
- Set aside for about 10 minutes to allow the baking powder to become activated Heat oil in large pan or flat-bottomed wok over medium to high heat.
- Drop large teaspoonfuls of corn mixture into the oil.
- Allow to fry about 3 minutes each, until golden, turning once or twice.
- Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
- Arrange on plate and serve.
Nutrition Facts : Calories 140.1, Fat 0.9, SaturatedFat 0.1, Sodium 730.7, Carbohydrate 31.6, Fiber 3, Sugar 0.5, Protein 4.8
ASIAN STYLE CORN CAKES
My son brought me some beautiful corn from hi garden, so we came up with these last night. You could use canned or frozen corn-I'm guessing about a 440g (16 ounce) can. This was quite a thin batter, but cooked up really nicely.
Provided by JustJanS
Categories Lunch/Snacks
Time 22m
Yield 10 corn cakes
Number Of Ingredients 14
Steps:
- Bring a saucepan of water to the boil.
- Remove kernels from corn cobs.
- Place in the boiling water, return to the boil, then allow to boil for about 2 minutes.
- Drain remove to a mixing bowl and allow to cool a little.
- Add all remaining ingredients (except oil) and mix well.
- Heat the oil in a large frying pan over medium high heat; place heaped tablespoons of mixture in the oil, flattening each cake a little.
- Cook about 5 minutes on one side (until set and golden), turn and cook a further 2 minutes on other, or until cooked through and golden on that side.
- Repeat with remaining mixture.
- Serve with lime wedges, or an Asian style dipping sauce of your choice.
More about "spicedthaicorncakes recipes"
THE 11 SPICIEST DISHES IN THAILAND, RANKED - CULTURE TRIP
From theculturetrip.com
Author Kyle HulmePublished 2017-10-30Estimated Reading Time 7 mins
- Gaeng Tai Pla. It’s a southern Thailand double, with gaeng tai pla romping home to take first place in the list of spiciest Thai dishes. If you attempt to order this curry, don’t be offended when a waiter tells you that it’s extremely spicy – they’re only looking out for you.
- Gaeng Kua Kling. Another south of Thailand specialty, kua kling is a dry curry that takes no prisoners when it comes to its spicy taste. It’s much simpler to create than a lot of Thai dishes; a curry paste consisting of chilli, pepper, lemongrass, garlic, turmeric, galangal, salt, and shrimp paste is added to meat that’s roasting in a pan, and mixed together until it’s cooked.
- Som Tam. Isaan’s firely papaya salad som tam takes the bronze medal in the list of Thailand’s spiciest foods – though depending on where you eat it or who prepares it, it could just as easily have taken the gold.
- Gaeng Som. If you don’t see gaeng som, you’ll certainly smell it. This notorious orange curry from the south of Thailand has a distinctive spicy smell that will singe the hairs up your nostrils.
- Tom Laeng. We’re getting seriously hot now as we enter the top five, and the lesser-know tom laeng. Pork bones are boiled until the meat is soft and coming away from the bone, along with spring onions and copious amounts of green chillies.
- Tom Klong Pla Grab. Another incredibly spicy Thai soup, tom klong pla grob may look innocent thanks to its almost-transparent brown colour, yet it’s anything but.
- Laab. In the west, salads are usually quite bland, and they certainly aren’t spicy. Well, Thailand didn’t get that memo, as laab is one of the two popular Thai salads to make this list.
- Tom Yum Kung. Thailand’s much loved soup dish tum yum kung comes in at number eight, thanks to the fried chilli and chilli paste that makes for the base of the soup.
- Pad Ka Prao. Whilst many variations (for foreigners) might not seem too spicy, when prepared properly pad ka prao makes for a pretty spicy dish. Popular made with fish, chicken and pork, pad ka prao features overwhelming tastes of the holy basil after which it’s named and the fiery heat of the chillies that are added liberally to the dish, combining to make a meal that’s incredibly tasty as well as spicy.
- Khao Pad Nam Prik Narok. Translating as “fried rice with chilli paste from hell”, despite the ominous title it’s only just scraped into the top 10. Sun-dried chillies are pounded in a pestle and mortar alongside garlic, palm sugar, shrimp paste and fish pieces, before being fried alongside rice and served.
41 THAI RECIPES TO MAKE AT HOME | BON APPéTIT
From bonappetit.com
41 SPICY RECIPES THAT'LL BLOW YOUR TOP - TASTE OF HOME
From tasteofhome.com
SPICED PORK TACOS WITH CREMA, PICKLED ONION & ELOTE …
From blueapron.com
EASY THAI CHICKEN - DAMN DELICIOUS
From damndelicious.net
CRISPY CHICKPEAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOP 14 THAI FOOD DISHES TO MAKE AT HOME - THE SPRUCE …
From thespruceeats.com
- Thai Chicken Satay. If you've never had the real stuff, then you'll fall in love with this special Thai chicken satay recipe. Strips of chicken or beef are marinated in a special Thai paste, then skewered and grilled or broiled.
- Thai Mini Shrimp Lettuce Wraps. Each mini wrap provides a burst of Thai flavors that hit different parts of the palate all at once. It's based on the traditional Thai appetizer miang kum.
- Tom Yum Soup With Coconut Milk (Tom Khaa) This delicious soup might even be good for what ails you. It's a version of Tom Yum Goong, which is basically Tom Yum soup but with a little coconut milk added for thickness and flavor.
- Larb Gai Thai Chicken Salad. Larb Gai is a classic, traditional Thai dish that is made with pork in Thailand, but this recipe uses chicken. Fresh mint is a key ingredient.
- Thai Waterfall Beef Salad. It's called waterfall beef because of the splashing sound of juices on the hot grill. The beef is sliced thinly and served with a mixture of salad greens and fresh papaya along with a special Thai dressing.
- Green Papaya Salad (Som Tam) This is the most popular salad in Thailand, perhaps because it's low in calories but packed with flavor and crunch. Cooked shrimp, crab meat, or cashews can be added, or enjoy it with a bowl of sticky rice.
- Thai Weeping Tiger Beef. The tiger is crying either from the chilies or because a hunter killed his cow. For this dish, you'll marinate the beef and quickly broil it to medium-rare before slicing and serving it with a side sauce.
- Thai Green Curry. Chunks of tender chicken are simmered in a homemade green curry sauce along with your choice of vegetables in this gourmet-style recipe.
- Thai Panang Curry. Panang curry features warm, rich flavors from Malaysia, Burma, and even India. It's a beautiful red curry usually made with chicken. While there are a lot of ingredients, you'll be processing them together and they will give it the complex flavor.
- Classic Yellow Curry Chicken. This classic yellow curry hearkens back to the marketplaces and streets of Bangkok. It's made with chunks of chicken and potatoes with prepared curry powder or you can make your own curry powder.
THE BEST DISHES TO EAT IN THAILAND - CULTURE TRIP
From theculturetrip.com
Estimated Reading Time 8 mins
RECIPE SPICY THAI CORN CAKES, 'TODMAN KHAO PHOT'
From importfood.com
THE ULTIMATE SPICY THAI CASHEW NUTS YOU CAN EASILY MAKE AT HOME
From pantsdownapronson.com
19 FOODS THAT ARE HIGH IN STARCH - HEALTHLINE
From healthline.com
THAI STREET CORN - FRUGAL HAUSFRAU
From frugalhausfrau.com
THAI RECIPES | ALLRECIPES
From allrecipes.com
SPICED THAI CORN CAKES - PLAIN.RECIPES
From plain.recipes
THE WORLD’S 12 SPICIEST CUISINES - EATER
From eater.com
JOSEPHINE'S FIRST TEA PARTY! | DUFF: ACE OF TASTE | FOOD NETWORK
From foodnetwork.com
CRISPY SLOW-ROASTED SPICED PORK RECIPE - YOUTUBE
From youtube.com
THAI CURRY PASTE RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHILE-SPICED SKIRT STEAK TACOS RECIPE - JESSE VENDLEY | FOOD & WINE
From foodandwine.com
SPICED CANDY CORN CRISPIES RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
SPICE CAKE RECIPES | ALLRECIPES
From allrecipes.com
CRISPY THAI CRAB CAKES | BEYOND KIMCHEE
From beyondkimchee.com
SPICY CORN CAKES - AUTHENTIC THAI RECIPES FROM THAILAND
From realthairecipes.com
35 BEST CORN RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
23 EASY CAMPING MEALS - THE SPRUCE EATS
From thespruceeats.com
30 INCREDIBLE CORNMEAL RECIPES - TASTE OF HOME
From tasteofhome.com
SWEET AND SPICY THAI CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
THAI CORN FRITTERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST APPETIZER RECIPES FROM THE THAI KITCHEN
From thespruceeats.com
SPICE THE AMERICAS
From spicetheamericas.com
CRYING TIGER (THAI-STYLE GRILLED STEAK WITH DRY CHILE ... - SERIOUS EATS
From seriouseats.com
THE 15 MOST DELIGHTFUL POPULAR THAI DESSERTS TO INDULGE IN
From authenticfoodquest.com
45 THAI RECIPES THAT ARE EVEN BETTER THAN TAKEOUT
From tasteofhome.com
THAI SPICES - THE ULTIMATE GUIDE TO USAGE - TASTYTHAIS
From tastythais.com
19 THAI STARTER RECIPES, VEG THAI STARTERS - TARLA DALAL
From tarladalal.com
DELICIOUS THAI DESSERTS YOU MUST TRY - CULTURE TRIP
From theculturetrip.com
MENU
10 MOST POPULAR THAI SNACKS - TASTEATLAS
From tasteatlas.com
You'll also love