HOLIDAY SPICED NUTS
This is a double batch, 3 cups to serve, 3 cups to gift-away. Buy nuts from bulk bins in market ? they are better priced than nuts on baking aisle.
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Heat a large skillet and cook nuts over moderate heat 7 to 8 minutes until golden and well toasted ¿ your nose will know when they are done. Transfer nuts to a plate and return pan to stove top. Add butter to the pan in small pieces. Melt butter and spice it with anise, cinnamon, pepper and nutmeg. Let butter infuse a minute then pour over nuts. Turn off heat. Add smoked nuts to the skillet and turn to combine evenly with butter.
SPICY O-NUTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1-inch vegetable oil of moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
- Trim ends of onion and peel. Cut into 3/4-inch slices and separate rings.
- Mix together pancake mix and beer, season with paprika, chili powder and cayenne pepper or hot sauce. Batter should be thick. If it gets too thick, add a splash more beer. Working in small batches of 5 to 6 slices, coat rings of onion in batter and fry 4 to 5 minutes, until evenly golden brown. Turn onions over so that both sides get puffed and cooked. Transfer to paper towels to drain. Season o-nuts with salt while hot. Repeat with remaining ingredients. When all the onions are dipped and fried, turn off oil to cool before discarding.
ASIAN BARBECUED CHICKEN STIR FRY WITH PEANUTS AND RICE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
- For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
- Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.
ASIAN HOT-SWEET PICKLE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Layer the cucumbers, scallions, bay, chile pepper and dill in a storage container with a tight fitting lid.
- In a small saucepan over low heat add the sugar, vinegar and soy sauce. Simmer until the sugar dissolves. Pour the hot brine into the cucumber mixture and cover with a lid. Let marinate for 10 minutes. Stir the mixture every few minutes.
SPICED COCKTAIL NUTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 6m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Over medium heat in a medium nonstick skillet, toast seeds until they pop, 1 to 2 minutes. Add butter bits and melt them. Add pumpkin seeds and nuts to the pan and toast, tossing and turning the mixture to heat and toast. Remove to a serving dish.
HONEY SPICED NUT MIX
These spiced nuts can be prepared with pantry ingredients in a flash. The nuts are roasted then tossed in a totally addictive salty-sweet coating made from Demerara sugar and coarse kosher salt.
Provided by Annacia
Categories Nuts
Time 30m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350-deg. F. Line a rimmed sheet pan with parchment paper and set aside.
- In a large bowl, combine sugar and salt and set aside.
- Combine honey, black pepper, cumin, coriander, paprika and cayenne in a bowl and mix well. Add mixed nuts and stir to thoroughly coat. Spread nut mixture evenly in a single layer on prepared sheet pan and bake until toasted and fragrant, about 10 to 11 minutes.
- Remove from oven and let cool until barely warm, then transfer to sugar mixture and toss to evenly coat. Return to sheet pan and cool completely. Transfer to airtight container or divide nuts into two portions and package for gift giving. Nuts will keep 5 days at room temperature, tightly sealed.
SPICY NUT MIX
Found this on the Old Farmer's Almanac site. It is GOOD! A nice alternative knosh for non sweets cravers on the holiday trays.
Provided by Busters friend
Categories Fruit
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees.
- In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat.
- In a separate, small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat.
- Turn nuts onto rimmed baking sheet lined with parchment or Silpat and bake, stirring ingredients two or three times, 15 minutes.
- Remove and transfer to another baking sheet to cool. Store in an airtight container.
Nutrition Facts : Calories 858.7, Fat 71.9, SaturatedFat 11.4, Sodium 1022.3, Carbohydrate 43.5, Fiber 8, Sugar 12.1, Protein 23.1
SPICY-SWEET ASIAN NUT MIX (RACHAEL RAY)
Make and share this Spicy-Sweet Asian Nut Mix (Rachael Ray) recipe from Food.com.
Provided by januarybride
Categories Lunch/Snacks
Time 15m
Yield 3 1/2 cup, 7 serving(s)
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper. In a medium skillet, melt the butter over medium heat.
- Stir in the sesame seeds and crushed red pepper and cook, stirring, until golden, about 3 minutes.
- Stir in the sugar and, when just dissolved, stir in the soy sauce, then the chow mein noodles.
- Quickly spread evenly on the prepared baking sheet; let cool.
- Crumble the sesame mixture into a bowl and toss with the peanuts and wasabi peas.
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