CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
SPICY SOUR CREAM SAUCE
Provided by Serena Palumbo
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
SEAFOOD IN SPICY TOMATO CREAM SAUCE
My fettuccine specialty combines my love of seafood and Italian cuisine. It may look and taste upscale, but it's easy to prepare. -George Taylor, Springfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.
Nutrition Facts :
SPICY SEAFOOD SAUCE
This is a quick and simple seafood sauce that we've had a number of times with shrimp po'boys, fish tacos, and we've even had it with chicken and pork!
Provided by Key
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Combine mayonnaise, ketchup, hot sauce, lemon juice, paprika, garlic, and Worcestershire sauce in a bowl. Whisk together until no clumps remain.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 3.7 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 284.6 mg, Sugar 2.6 g
VEGETABLES IN SPICY CREAM SAUCE
Provided by Laxmi M. Hiremath
Categories Milk/Cream Vegetable Side Sauté Stir-Fry Spice Chill Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 21
Steps:
- Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate.
- Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.
- Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews and catsup. Blend to consistency of thick cream sauce.
- Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.)
- Garnish with cilantro and serve.
SPICY CREAM CHEESE SPREAD
Make and share this Spicy Cream Cheese Spread recipe from Food.com.
Provided by Michele7
Categories Spreads
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in a small bowl, stirring until blended.
- Spoon into an airtight container; cover and chill for at least 8 hours.
- Put into a serving dish and sprinkle with paprika.
- Serve with pita chips.
SPECIAL SPICY SEAFOOD SAUCE
I've been serving this tangy seafood sauce for over 30 years, and I'm always asked for the recipe. Low in fat and easy to make, it's a great seafood sauce to serve with cold shrimp as an appetizer. The recipe is easy to halve or double, too. I've found it's usually smart to make extra. It goes so fast! -Carolyn Chapman, Yelm, Washington
Provided by Taste of Home
Time 5m
Yield 1-3/4 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving. Refrigerate leftovers.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 390mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET AND SPICY BBQ SAUCE
This sweet and spicy BBQ sauce is perfect for using on your chicken wings. It's super simple to make. My family loves wings tossed in this sauce and I hope yours will too!
Provided by Christopher Webb
Categories BBQ Sauce
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 18 g, Fiber 0.2 g, Protein 0.2 g, Sodium 377 mg
SPICY SAUSAGE VODKA CREAM SAUCE
If you love chunky home-made sauces and sausage then THIS is for you!! I love making this one and placing it in the Crock-pot for the last simmer time, an hour makes it really thick.
Provided by la petite chef
Categories Penne
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring large pot of salted water to a boil, add pasta and cook al dente.
- In large skillet, heat oil over moderate heat. Remove casting from sausage and add to skillet. Cook breaking up the meat, until brown. Drain if necessary.
- Add onions, garlic and red & chili pepper to and cook, stirring until garlic and onion are golden brown.
- Add tomatoes and salt; bring to a boil. Reduce heat and simmer 30 minute (cook longer to thicken).
- Add vodka and cream and bring to boil. Reduce heat to low, simmer 30 more minute
- Top plate of penne with cream sauce and add fresh parsley!
Nutrition Facts : Calories 629.9, Fat 27.4, SaturatedFat 9.3, Cholesterol 46, Sodium 586.7, Carbohydrate 74.5, Fiber 11.4, Sugar 1.2, Protein 15
SPICY PARTY MIX
When a recipe for a seasoned snack mix first appeared on the back of the Chex cereal box in the 1950s, people went crazy for it. Years later, a Google search for the recipe yields more than two million results for various riffs, from savory to spicy to sweet. Many call for tossing the dry ingredients with the wet, then letting the mix dry on paper towels, but baking it at a low temperature yields crisper, more flavorful results. Hot sauce gives this version a bit of a kick, but if you don't like heat, you can leave it out. View this recipe as a template to tweak as you see fit: Use crunchy, roasted edamame or green peas in place of the nuts, substitute Thai red curry paste or Sriracha for the hot sauce, or double up on whatever ingredients you like best. Keep the dry-to-wet ratios the same and you can't go wrong.
Provided by Margaux Laskey
Categories snack, finger foods, appetizer, side dish
Time 1h30m
Yield About 15 cups
Number Of Ingredients 12
Steps:
- Arrange racks in the top and bottom thirds of the oven and heat to 250 degrees. Line two sheet pans with parchment paper.
- Combine cereal, nuts, pretzels and add-ins in a very large bowl. In a medium, microwave-safe bowl, melt butter in the microwave in 20-second increments, about 1 minute. (You can also do this in a small saucepan over low heat on the stovetop.) Add Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt and pepper. Stir until well mixed.
- Add half of the melted butter mixture to the cereal mixture. Gently and thoroughly fold to combine. Add the rest of the melted butter mixture and stir until evenly coated. Taste and adjust seasonings.
- Divide the mixture evenly across the prepared pans. Bake, stirring and switching racks every 15 minutes, until crisp and slightly darkened in color, about 1 hour. Cool completely on the pans on wire racks before serving (if you can wait that long). Store in an airtight container for up to 3 weeks.
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