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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz brewed sweetened chai
                                                                  • Yes No 1 oz milk
                                                                  • Yes No 1 tsp maple syrup
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No pinch nutmeg
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the nutmeg and shake well. Strain into a chilled coupe and garnish with the freshly grated nutmeg.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  Ingredients
                                                                  • Yes No 16 oz water
                                                                  • Yes No 1 large cinnamon stick
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 1 tbsp white peppercorn
                                                                  • Yes No 2 star anise
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 1/2 inch ginger
                                                                  • Yes No 1 tsp sea salt
                                                                  • In a medium saucepan, bring the water to a boil. Add the cinnamon stick, peppercorns, star anise pods, cloves and ginger. Bring back to a boil and stir in the salt. Add the agave nectar and bring to a simmer, stirring frequently. Remove from the heat and let cool. Cover and refrigerate overnight. Strain the syrup into a large jar, cover and refrigerate for up to 3 weeks.
                                                                  Yields: 32ounces
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  Ingredients
                                                                  • Yes No 12 oz blanco tequila
                                                                  • Yes No 8 oz orange juice
                                                                  • Yes No 5 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • In a large resealable container, combine all of the ingredients except ice and refrigerate until chilled, at least 1 hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into chilled martini glasses.
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp szechuan peppercorn
                                                                  • Yes No 1/4 tsp pink peppercorns
                                                                  • Yes No 1/4 tsp white peppercorn
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 1/4 tsp whole allspice berries
                                                                  • Yes No two 2 lb ripe cantaloupes
                                                                  • Yes No mint
                                                                  • Combine all the peppercorns with the allspice in a spice grinder or a mortar and finely grind them.
                                                                  • Using a soupspoon or melon baller, scoop out the melon flesh without cutting through the rind. Replace the flesh in the melon halves and sprinkle each with about 1/4 teaspoon of the spice mix. Garnish with mint sprigs and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mortar
                                                                  • Yes No
                                                                    melon baller
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 1/2 tsp five spice
                                                                  • Yes No one 4 lb chicken
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 550°. In a small bowl, combine the oil with the garlic and five-spice powder; rub all over the chicken. Set the bird in a roasting pan and season with salt and pepper.
                                                                  • Bake the chicken for about 15 minutes, or until the skin is browned. Reduce the oven temperature to 325°, cover the chicken loosely with foil and cook until the juices run clear when the thigh is pierced with a fork, about 1 hour. Let the chicken cool slightly, then carve it into 8 pieces and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp chinese five spice mixture
                                                                  • Yes No 1/4 tsp powdered ginger
                                                                  • Yes No 1/2 cup very strong jasmine tea
                                                                  • Yes No 1 cup applesauce
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper.
                                                                  • Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 1cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper

                                                                  Editor's note: This recipe is from Ming Tsai's Simply Ming. This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, double chocolate-ginger shortbread, and caramel macadamia nut crunch.

                                                                  Ingredients
                                                                  • Yes No 2 tsp powdered ginger
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp star anise,ground
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 butter shortbread cookie dough
                                                                  • 1. Preheat the oven to 325°F. In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
                                                                  • 2. Cut the chilled log into twenty 1/2-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
                                                                  • 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
                                                                  Yields: 20cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet

                                                                  Marinate the chicken overnight, then pop it into the oven the next day.

                                                                  Ingredients
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 coarse tbsp kosher salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1 8 piece, 3 1/2 lb chicken
                                                                  • Yes No 1 large onion
                                                                  • Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight. Preheat oven to 425°F. Arrange onion wedges in 13x9x2-inch roasting pan.
                                                                  • Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
                                                                  • * A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1/2 tsp anise
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/2 tsp dill seed
                                                                  • Yes No 1 cup olive oil
                                                                  • In a small dry skillet, toast the spices over moderately low heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and finely grind. Transfer to a bowl; stir in the oil.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    mortar
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 3 tbsp five spice
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp cayenne pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • In a small bowl, combine all of the ingredients, pressing out any lumps of brown sugar.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1/3cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Peanuts are a symbol of longevity in Chinese culture. Feel free to vary the basic recipe by experimenting with different combinations of spices. Serves 6 to 8

                                                                  Ingredients
                                                                  • Yes No 2 cup unsalted peanut
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Line a baking sheet with foil or wax paper, or spray with non-stick cooking spray. In a small heavy saucepan, melt the butter, brown sugar and corn syrup over medium heat to dissolve the sugar. Stir in the five-spice powder. Bring to a boil. Let boil for several minutes without stirring. When it reaches the "soft ball" stage remove from the heat. Stir in the peanuts. Spread the mixture out on the sheet. Let stand until it has hardened. Break into pieces. Store in a sealed cannister.
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    heavy saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    waxed paper
                                                                  Five-Spice Cones
                                                                   1 h 45 m

                                                                  These tasty cones are perfect for the five-herb ice milk, but they also liven up plain old vanilla ice cream.Instead of forming the pizzelle into cones, you can serve them flat, like cookies.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 1 1/4 tsp five spice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Whisk together all ingredients except additional butter in a bowl until smooth. Chill batter, covered, 1 hour.
                                                                  • Heat pizzelle maker and lightly brush top and bottom of pizzelle molds with butter. Pour 1 tablespoon batter into bottom of each pizzelle mold. Close cover and cook batter until golden, about 2 minutes.
                                                                  • Working quickly (pizzelle are pliable only while hot), peel off 1 pizzelle and wrap around cone mold, overlapping ends, and pinching tip closed. Hold cone in place until it hardens, about 5 seconds, then slip off mold and repeat with remaining pizzelle. Make more pizzelle and cones in same manner.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 20cones
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush

                                                                  Ryan Poli pairs this spicy Middle-Eastern-inflected lamb with mellow shallot-studded spinach.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cumin powder
                                                                  • Yes No 1 tbsp coriander, ground
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tsp cayenne pepper
                                                                  • Yes No eight 8 oz lamb loin chops
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No 1 lb bagged spinach
                                                                  • In a bowl, mix the spices. Season the lamb with salt and drizzle with olive oil. Coat both sides of the chops with the spices.
                                                                  • In a very large skillet, heat the 1/4 cup of olive oil until shimmering. Add the chops and cook over moderate heat until browned and medium-rare, about 7 minutes per side.
                                                                  • Meanwhile, in a large, deep skillet, melt the butter. Add the shallots and cook over moderate heat until softened and golden. Add handfuls of the spinach to the skillet and cook over moderate heat, stirring and adding more spinach after each batch wilts. Season with salt, mound on plates and serve with the lamb.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet

                                                                  As with any muffin recipe, the trick to making five spice muffins is not to overbeat the batter and and to place the muffins in the oven immediately after mixing the wet and dry ingredients. Yields about 20 muffins.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tsp five spice
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Preheat the oven to 375 degrees Fahrenheit. Grease the muffin tins. In a medium bowl, combine the egg, milk, vegetable oil and vanilla extract. Beat in the sour cream, pumpkin and sugar. In a separate large bowl, combine the flour, baking soda, baking powder, salt and five spice powder. Add the wet ingredients to the dry ingredients, stirring until the flour is just moistened - do not beat. Fold in the chopped pecans. Fill the muffin tins between 1/2 to 2/3 full with the batter. Bake for 20 to 25 minutes, or until a toothpick placed in the middle comes out clean. Cool for 5 minutes. Store the muffins in a sealed tin.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    muffin tins
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No large 1 duck breast
                                                                  • Yes No 1 tsp 1 teaspoon chinese five spice powder
                                                                  • Yes No 1 pomegranate
                                                                  • Yes No 3 spring onions
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No a sprigs of watercress
                                                                  • Yes No chunk a ripe mango, and chunks
                                                                  • Yes No a lime
                                                                  • Yes No sesame oil
                                                                  • Yes No 1 little gem lettuce
                                                                  • Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan

                                                                  In Allenstown, New Hampshire, Linda Murray adds Asian flair to tuna steaks with delightful results! For a bolder taste, marinate the tuna for 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 1 inch thick, 6 oz each tuna steak
                                                                  • In a large resealable plastic bag, combine the first six ingredients. Add tuna; seal bag and turn to coat. Refrigerate for 15 minutes.
                                                                  • Drain and discard marinade. Place tuna on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Five-spice powder adds an extra kick to a marinade for grilled chicken. The recipe allows for extra marinade to use as a basting sauce.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb boneless skinless chicken breast
                                                                  • Yes No 3 tbsp light soy sauce
                                                                  • Yes No 2 tbsp dark soy sauce
                                                                  • Yes No 1/3 cup chinese rice wine
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 3 tsp five spice
                                                                  • Yes No 4 tsp brown sugar
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/8 tsp Tabasco® Brand Pepper Sauce
                                                                  • Cut any excess fat from the chicken, rinse in cold running water and pat dry. In a medium bowl, whisk together the light soy sauce, dark soy sauce, rice wine or sherry and olive oil. Whisk in the five-spice powder, brown sugar, ginger, garlic, and scallion. Add the Tabasco sauce if using. Reserve about 3 - 4 tablespoons to use as a basting sauce. 2. Place the chicken breasts in a large bowl or a large resealable plastic bag. Add the marinade and cover the bowl or reseal the bag. Marinate the chicken in the refrigerator for about 2 hours, turning occasionally to make sure the chicken breasts are coated. 3. To grill: Preheat the grill. Remove the chicken thighs from the bag, discarding the excess marinade. Lay flat on the cooking surface and grill, turning every few minutes and basting with the reserved marinade, for 10 - 15 minutes or until the thighs are cooked through and the juices run clear. Serve hot. To broil the chicken: place the thighs on a rack sprayed with non-stick cooking spray. Add 1/4 cup of water on the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes and basting with the marinade, until cooked through. Serve hot.
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    tray
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Fragrant five-spice powder enhances the Asian accent in this marinade. Use it to marinate beef or chicken, and brush with the marinated while grilling. It is also delicious with seafood, but only needs to be brushed on during grilling. The recipe makes enough to marinate one pound of meat, poultry or seafood, with some left over to pass alongside. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup minced scallion
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp chili oil
                                                                  • Yes No 2 tsp asian sesame oil
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No available at asian markets and in the asian of some supermarkets
                                                                  • Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)
                                                                  • Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.
                                                                  Cuisine:YesNoshanghai
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    brush
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/8 tsp chili powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 2 1/2 cup cooked rice
                                                                  • Yes No cilantro
                                                                  • Heat oil in a large sauté pan over medium-high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve over rice. Garnish with coriander.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan

                                                                  I marinate tofu in a fragrant, garlicky marinade, bake it, and then use it in place of meat or seafood in stir-fried dishes, stews, and soups. The marinade is also very good without the five-spice powder.*

                                                                  Ingredients
                                                                  • Yes No lb firm tofu, and through the thickness
                                                                  • Yes No ¾ cup hoisin sauce
                                                                  • Yes No 1/3 cup rice wine
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No tbsp minced garlic
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1 tsp sesame oil
                                                                  • INGREDIENTS
                                                                  • FIRST Place the tofu in a bowl. Pour the Marinade over it and carefully toss to coat. Let sit for an hour at room temperature. Preheat the oven to 375 degrees.
                                                                  • SECOND Arrange the tofu on a cookie sheet that has been lined with aluminum foil. Pour the marinade on top and bake for 35 minutes, then remove from the oven and cool slightly. Cut into pieces that are ½ inch thick, 2 inches long, and 1 inch wide. Spoon some of the cooked marinade on top and serve, or use as directed in recipes.
                                                                  Yields: 6servings
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                  • Yes No
                                                                    aluminium foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/2 tbsp five spice
                                                                  • Yes No 2 tbsp chinese vinegar
                                                                  • Yes No 2 lb baby spinach
                                                                  • Yes No 1 cup cream
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan on medium heat, add butter and sweat the onions. Season with five spice, salt and pepper. Deglaze with vinegar and add spinach and cream. Cook on low heat to reduce liquid by 50 percent. Check for seasoning
                                                                  • PLATING Use a very large platter and place down vegetables first and lamb on top. Carve lamb and display on the vegetables. Serve the spinach and jelly in separate bowls.
                                                                  • Wine Recommendation: Cline, Zinfandel, Fulton Road Vineyard, Russian River Valley, 1997
                                                                  Cuisine:YesNochinese
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan

                                                                  Notes: Feel free to vary the nuts and spices in this basic brittle recipe. A candy thermometer is useful for making the brittle, but you can also go by color; look for a shade between pale gold and deep amber in step 2. The darker the color, the deeper the toasty, caramel flavor of the finished candy. If you can't find Chinese five spice, substitute 1/4 teaspoon each ground cinnamon, ground cloves, ground ginger, and ground anise seeds.

                                                                  Ingredients
                                                                  • Yes No 12 oz raw cashews
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No 1 1/2 tsp chinese five spice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Line a 10- by 15-inch baking pan with cooking parchment; generously butter parchment (or generously butter a nonstick pan). Spread cashews in another baking pan. In a 350° regular or convection oven, bake until golden brown, 8 to 10 minutes.
                                                                  • Combine sugar, corn syrup, and 1 cup water in a 2- to 3-quart pan. Set over medium heat and stir just until sugar is dissolved, 4 to 5 minutes. Increase heat to high and boil without stirring until syrup is amber-colored (330° to 335° on a candy thermometer; see notes), 12 to 20 minutes. When sugar begins to brown around edges of pan, swirl mixture in pan gently to ensure that syrup caramelizes evenly.
                                                                  • Remove from heat and, working quickly, carefully stir in warm cashews and the five spice and salt. Mixture will foam; when foaming subsides slightly, pour mixture into prepared baking pan and use a heatproof flexible spatula to spread into a thin, even layer. Let stand in a cool, dry place until cool and hard to touch, at least 1 hour.
                                                                  • Break brittle into pieces. Store airtight up to 2 weeks.
                                                                  • Nutritional analysis per ounce.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 2pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    candy thermometer

                                                                  Grilled pineapple, ginger, and Asian five-spice lend an almost Hawaiian quality to these delicious burgers topped with gouda cheese. They use turkey as an alternative to ground beef.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 tbsp diced white onion
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 1/4 tsp powdered ginger
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 4 slice gouda cheese
                                                                  • Yes No 4 onion roll
                                                                  • Yes No 1/2 cup spinach
                                                                  • Yes No 4 pineapple rings
                                                                  • Whisk together the bread crumbs, egg white, onion, soy sauce, minced ginger, five-spice powder, ground ginger, and pepper in a large bowl. Mix in turkey until just combined. Shape turkey mixture into four patties.
                                                                  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
                                                                  • Cook on the preheated grill until the patties are no longer pink in the center, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place a slice of gouda cheese on each patty; continue grilling until cheese has melted, about 1 minute. While the turkey patties are cooking, place the pineapple rings on the grill until softened, 2 to 3 minutes per side.
                                                                  • Assemble the burgers by placing a turkey patty on half of an onion roll, then top with the grilled pineapple. Divide the spinach leaves evenly among the burgers, then top with the other half of the onion roll.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4burgers
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    thermometer
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 cup half and half
                                                                  • Yes No 1 tbsp five spice
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 8 whole egg yolk
                                                                  • Combine the half-and-half, five-spice, vanilla bean, vanilla seeds and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat.
                                                                  • In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
                                                                  • Pour the filling into an ice cream machine and follow the manufacturer's instructions for churning time. Remove the ice cream from the machine and transfer it to a freezer-safe container and freeze until firm, about 8 hours.
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 9 hours
                                                                  • Total Time: 9 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    freezer

                                                                  You might want to begin by baking one cookie to get the hang of folding before trying two at a time. Active time: 1 hr Start to finish: 1 hr

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 large egg white
                                                                  • Write fortunes on strips of paper.
                                                                  • Put oven rack in middle position and preheat to 400°F. Butter a 6-inch-wide strip lengthwise across middle of 2 baking sheets (from one short side to the other).
                                                                  • Sift together flour, five-spice powder, and a pinch of salt into a bowl and stir in sugar.
                                                                  • Whisk egg whites in a bowl just until foamy. Add flour mixture and whisk until smooth.
                                                                  • Put 2 teaspoons batter on 1 side of buttered area of 1 baking sheet and spread evenly into a round about 3 1/2 inches in diameter using back of a spoon or a small offset spatula. Place 2 teaspoons more batter on other half of buttered area and form another round.
                                                                  • Bake rounds until golden around edge and paler gold in center, 5 to 6 minutes. Remove rounds from oven and, working quickly, flip 1 cookie over on baking sheet with a spatula. Transfer same cookie to a work surface, then put a fortune in center of inverted cookie and fold cookie in half (cookie will be hot). Lift up cookie with both hands by corners and press center of folded bottom edge perpendicularly against the edge of a countertop, making a crease. Continue folding in same direction to bring corners together to create a C shape. Hold for a few seconds while cookie cools and shape sets, then set aside to cool. Quickly invert and fold second hot cookie, this time working on baking sheet to keep cookie warm and malleable.
                                                                  • Make 2 more cookies in same manner on second buttered baking sheet, then continue with remaining batter, using a buttered cool baking sheet for each batch.
                                                                  • *Available at Asian markets and specialty foods shops.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 16cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    pen
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    white paper
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    baking sheet

                                                                  Many countries have a sweet spice mix like this Middle Eastern five-spice: the Chinese have a five-spice, the French have quatre epice, and in the United States, we have pumpkin pie spice mix. The combination of aromatic tropical evergreen seeds enhances meat, chicken, and rice dishes. It’s also wonderful added to feta cheese and marinated mushrooms. Just use a pinch to lightly perfume a dish.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp whole allspice berries
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 1 tbsp peppercorns
                                                                  • Yes No ½ tsp grated nutmeg, ground
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Using a coffee grinder or blender, grind the allspice, cloves, and peppercorns until fine. Transfer the ground spices to a small mixing bowl.
                                                                  • Stir in the nutmeg and cinnamon.
                                                                  • Store in an airtight container in a cool, dark place, such as a cupboard, for up to 4 months.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 14; cup
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    mixing bowl
                                                                  Five-Spice Duck
                                                                   2 h 47 m
                                                                  Ingredients
                                                                  • Yes No 4 tsp fennel seed
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 6 whole star anise
                                                                  • Yes No 1 tsp szechuan peppercorn
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 1 dried chipotle pepper, stem
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 5 lb each duck
                                                                  • Yes No if szechwan peppercorns are difficult to find, you substitute cardamom seeds
                                                                  • To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
                                                                  • Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
                                                                  • Preheat a grill.
                                                                  • When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.
                                                                  • Note: If you don't have a rotisserie, you can roast the ducks in the oven on a rack in a roasting pan. Roast the ducks at 500 degrees F for 30 minutes, then turn the heat down to 350 degrees F and continue roasting for another 50 minutes or more until the juices run clear and an instant read thermometer inserted in the thigh reads 175 degrees F. (It takes longer to cook the ducks on a rotisserie over a grill because you have to keep the fire low to avoid flare-ups from the dripping duck fat.)
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Inactive Time: 2 minutes
                                                                  • Total Time: 2 hours 47 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rotisserie
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    oven

                                                                  Talk about a sugar-and-spice treat! Just try to stop eating these toasty, roasty snack nuts. “They’re also great sprinkled on all kinds of salads.” Anne Leslie - Chandler, IN

                                                                  Ingredients
                                                                  • Yes No 2 cup pecan halves
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 tsp five spice
                                                                  • In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container. Yield: 2 cups.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.

                                                                  Ingredients
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 3/4 cup pecan
                                                                  • Preheat oven to 250 degrees. Whisk egg white in a large bowl until foamy, about 30 seconds. Whisk in sugars, soy sauce, five-spice powder, and 1/2 teaspoon salt. Add pecans, and toss to coat using a rubber spatula.
                                                                  • Transfer pecan mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake, stirring occasionally, until golden brown, about 1 hour 10 minutes.
                                                                  • Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends. "I have recipes of Indian and Mexican spice blends, too," she notes. "But my favorite is this Chinese version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand."

                                                                  Ingredients
                                                                  • Yes No 2 tbsp anise
                                                                  • Yes No 2 tbsp fennel seed
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • Yes No 2 tbsp cloves, whole
                                                                  • Yes No 2 tbsp peppercorns
                                                                  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months. Yield: about 1/2 cup.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 24servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    mortar and pestle
                                                                  Ingredients
                                                                  • Yes No 3 grapefruit
                                                                  • Yes No 3 tomato
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 1 2 parsley
                                                                  • Yes No 1 4 oz 4 ounces
                                                                  • Yes No 2 2 cup soy sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 4.5 lb sirloin steak
                                                                  • Yes No 5 oz thai basil
                                                                  • Yes No 3 oz garlic
                                                                  • Yes No 1 scallions
                                                                  • Yes No 1 tbsp five spice
                                                                  • Mix the grapefruit, tomatoes, onion parsley, 1 1/ 2-ounce ginger, oil and vinegar. Season with salt and pepper. Refrigerate until needed.
                                                                  • Remove all the fat from the sirloin and split the meat in half length-wise. Make an incision at one end of the "eye" and with steel, such as a skewer, make a tunnel hole through the meat without breaking the outer meat.
                                                                  • Mix remaining ginger with basil and garlic. Using the scallions as plungers, push the basil mixture with the scallions into the center of the sirloin. Coat the outside of the meat with the five-spice powder.
                                                                  • Roast the sirloin to the desired temperature. Slice the meat into thin even pieces and arrange on a plate beside the grapefruit salad.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 10servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    skewer

                                                                  In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends. 'I have recipes of Indian and Mexican spice blends, too,' she notes. 'But my favorite is this Chinese version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand.'

                                                                  Ingredients
                                                                  • Yes No 2 tbsp anise
                                                                  • Yes No 2 tbsp fennel seed
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • Yes No 2 tbsp cloves, whole
                                                                  • Yes No 2 tbsp peppercorns
                                                                  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 24servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    mortar and pestle

                                                                  Chinese five-spice is made up of cloves, anise, star anise, cinnamon and ginger and can be bought in the supermarket in the spice aisle. These chicken breasts are sprinkled with spice, marinated and baked.

                                                                  Ingredients
                                                                  • Yes No 2 whole bone in chicken breasts
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Rinse chicken breasts and pat dry. Sprinkle with five-spice powder, garlic powder, salt and pepper. Wrap tightly in aluminum foil and refrigerate to 'marinate' for at least 2 hours.
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • Remove wrapping from chicken breasts and place them in a lightly greased 9x13 inch baking dish. Drizzle with olive oil and bake at 350 degrees F (175 degrees C) for 45 minutes, or until cooked through and juices run clear.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 2servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking dish
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  Ingredients
                                                                  • Yes No 3 lb red sweet potatoes, unpeeled
                                                                  • Yes No 1/4 cup whole milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 long, 4 inch fresh ginger, through garlic press to extract 1 tablespoon juice
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 50 minutes. Drain well. Cool slightly and peel.
                                                                  • Cut potatoes into large chunks; place in processor. Add milk, butter, ginger juice, and five-spice powder. Process until very smooth, about 1 minute. Season to taste with salt and pepper. Return to pot and stir over medium heat until warmed through, about 5 minutes. (Can be made 2 hours ahead. Let stand, uncovered, at room temperature. Rewarm over medium heat, stirring frequently, before serving.)
                                                                  • *A blend of cinnamon, cloves, fennel seeds, star anise and pepper available in the spice section of most supermarkets.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    fork
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The ultimate bar snack goes Asian with the warm, spicy addition of Chinese Five-Spice Powder.

                                                                  Ingredients
                                                                  • Yes No 4 cup mixed unsalted, untoasted nuts
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No peanut oil
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Bring a large pot of water to a boil. Add nuts and blanch for 30 seconds. Drain well and transfer to a large bowl. While nuts are still hot and slightly wet, add powdered sugar and toss to coat. Continue stirring and tossing until all the sugar has “melted” into the nuts (if bits of unmelted sugar remain, the nuts will not fry properly).
                                                                  • In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350°F over medium-high heat.
                                                                  • Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Use a slotted spoon to remove the nuts from the oil and scatter them on an unlined baking sheet to cool slightly.
                                                                  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with 1/2 teaspoon five-spice powder, salt, and pepper. Toss well to distribute the spices, and then taste a nut. Add more seasonings to taste and toss well after each addition. When the nuts are cool, pack them into an airtight jar or plastic container. They will keep at room temperature for at least 2 weeks.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Highly aromatic Chinese five-spice powder enhances stir-fried vegetables, chicken, and especially fatty meats like pork and duck. Five-spice powder isn’t hot but is quite concentrated, so use it in small quantities. (Heat-treated Szechuan pepper may now be legally imported to the United States.)

                                                                  Ingredients
                                                                  • Yes No 2 tbsp star anise,ground
                                                                  • Yes No 2 tbsp ground fennel seed
                                                                  • Yes No 2 tsp crushed cassia
                                                                  • Yes No 2 tsp crushed szechuan peppercorn
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Combine ground star anise, ground fennel seeds, crushed cassia, crushed Szechuan peppercorns, and ground cloves.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 1/3cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Bid farewell to the traditional roasted chicken by giving it a dip in an Asian-inspired marinade. What to buy: Tamari is wheat-free soy sauce. It can be found in gourmet groceries and Asian markets. If you have a hard time finding it, you can substitute soy sauce, but check the marinade’s flavor because regular soy sauce is saltier. This recipe was featured as part of our Chinese New Year Dishes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 8 medium garlic clove
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp five spice
                                                                  • Yes No 1 6 lb chicken
                                                                  • Yes No 1/4 cup tamari
                                                                  • Yes No 4 tsp fish sauce
                                                                  • Yes No 3 tsp honey
                                                                  • Combine the garlic, shallots, oil, salt, and five-spice powder in a small bowl. Place the chicken in a large resealable plastic bag or a glass dish.
                                                                  • Loosen the skin from the breast and legs of the chicken and, using your hands, spread half of the oil-spice mixture underneath. Rub the remaining half inside the chicken cavity.
                                                                  • In a medium nonreactive bowl, whisk together the tamari, fish sauce, and honey until evenly combined. Pour over the chicken and massage briefly into the skin. Cover the chicken, refrigerate, and let marinate 12 hours or overnight.
                                                                  • Remove the chicken from the marinade, letting the excess drip off, and discard the marinade. Heat the oven to 400°F and arrange a rack in the middle. Let the chicken sit at room temperature for at least 30 minutes before roasting.
                                                                  • When the oven is heated, place the chicken, breast side down, in a roasting pan or baking dish. Roast for 20 minutes, then flip so the breast is facing up. After another 20 minutes, reduce the temperature to 350°F.
                                                                  • Continue roasting until the juices run clear when the inner thigh is pierced with a knife, the legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh reads 160°F to 165°F, about 60 to 70 minutes. Let the chicken rest at least 10 to 15 minutes before serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  The ultimate fusion drink, this hot chocolate pairs up Chinese five-spice powder with an orange-flavored rum from Martinique for a spicy citrus taste that hits the spot. What to buy: Clément Créole Shrubb liqueur features a blend of rums flavored with spices and orange. It can be found at specialty liquor stores or online. Five-spice powder is a Chinese spice mix that livens up anything it touches. It can be found at most major grocery stores or you can make your own. For this recipe, use high-end chocolate, such as El Rey 41 percent milk chocolate.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 5 oz milk chocolate
                                                                  • Yes No 3 tbsp clément créole shrubb liqueur
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Combine milk and cream in a small saucepan over medium heat and cook until simmering, about 4 minutes.
                                                                  • Add milk chocolate and whisk until completely melted, about 2 minutes. Remove from heat and whisk in Clément Créole Shrubb liqueur and five-spice powder until well incorporated. Serve immediately.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 2drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unpopped corn kernels
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer popped kettle corn to a bowl.
                                                                  Yields: 5servings
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl

                                                                  More pastry chefs are using spices typically associated with savories in their sweets. Here, Chinese five-spice powder, a blend of warm spices and aromatic flavorings, adds allure to a fruit filling.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 6 tbsp ice water
                                                                  • Yes No 3 3/4 lb golden delicious apple
                                                                  • Yes No 2 1/4 lb quince
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No vanilla ice cream
                                                                    For crust:
                                                                  • Blend flour and salt in processor 5 seconds. Add butter; using on/off turns, cut in until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Divide in half and shape into disks. Wrap each disk in plastic; chill at least 1 hour and up to 1 day.
                                                                    For filling:
                                                                  • Combine first 5 ingredients in large pot. Bring to boil. Reduce heat to medium-low, cover, and simmer until fruit is tender, stirring occasionally, about 25 minutes. Transfer mixture to bowl. Mix in flour and spices. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
                                                                  • Preheat oven to 400°F. Roll out 1 dough disk on lightly floured surface to 13-inch round. Line 9-inch-diameter pie dish (not deep-dish) with dough. Spoon filling into crust; dot with butter. Roll out second dough disk on lightly floured surface to 13-inch round. Drape dough over filling. Roll up overhang of both crusts together to form edge and crimp. Cut hole in center of crust to allow steam to escape; brush top (not edge) with glaze.
                                                                  • Bake pie 15 minutes. Reduce oven temperature to 375°F. Bake pie until crust is golden, about 55 minutes longer. Cool pie on rack 30 minutes. Serve warm or at room temperature with ice cream.
                                                                  • *A blend of ground cinnamon, cloves, fennel seeds, star anise, and peppercorns, sold in the supermarket's spice section.
                                                                  • Market tip: Quince looks and tastes like and apple-pear hybrid, and its firm flesh and tart flavor benefit from cooking. Look for fruit with yellow skin.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rack

                                                                  This southern American dessert is a classic for Kwanzaa celebrations. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns that can be found in the spice aisle of most supermarkets. If five-spice powder is unavailable, use pumpkin pie spice.

                                                                  Ingredients
                                                                  • Yes No 2 medium lb sweet potato
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/2 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Preheat oven to 375°.
                                                                  • Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
                                                                  • Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Chinese five-spice powder is a common spice blend that can be found in most supermarkets. Its five assertive compo-nents are cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Cutting the cooked noodles makes them easier to combine with the other ingredients and serve.

                                                                  Ingredients
                                                                  • Yes No 8 oz noodle
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1 3/4 lb pork tenderloin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
                                                                  • Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    scissors
                                                                  • Yes No
                                                                    nonstick pan
                                                                  Ingredients
                                                                  • Yes No simple roast chicken
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1 tsp powdered ginger
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/2 orange
                                                                  • Before roasting the chicken, combine the oil, orange zest, soy sauce, five-spice powder, ginger, pepper, and honey in a small bowl.
                                                                  • Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Place the orange wedges inside the cavity. Roast the chicken according to the recipe, covering the chicken with foil after 20 minutes.
                                                                  Yields: 1chicken
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup dry sherry
                                                                  • Yes No 1/2 cup oyster sauce
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 2 1/2 lb short ribs, english
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 1 small serrano chili pepper
                                                                  • Heat the oven to 350 degrees F and arrange a rack in the middle.
                                                                  • Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
                                                                  • Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
                                                                  • Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
                                                                  • Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 3 ½servings
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 2 hours 5 minutes
                                                                  • Total Time: 2 hours 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/4 cup crushed pineapple
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 medium cup shredded carrot
                                                                  • Yes No frosting, recipe follows
                                                                  • Yes No crystallized ginger
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 tsp madagascar vanilla extract
                                                                  • Yes No 2 tsp chinese ground ginger
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.
                                                                  • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
                                                                  • In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
                                                                  • Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.
                                                                  • In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 12cupcakes
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    muffin tins
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Hmmmm...pork belly - something unctuous & yum for the last of winter. Interestingly, it looks very easy to put together. I plan to serve with Chinese broccoli & oyster sauce & steamed rice. From Food and Drink - a weekly guide to enjoying eating from Tribune. Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang Time does not include 4 hours marinating time - I plan to marinate overnight. Update - made this for the night before Christmas - the skin was crispy & the meat tender, with just enough five spice to make it delicious! Served with

                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 2 lb pork belly, at least 50% lean
                                                                  • Make the marinade by mixing the soy sauce, sugar and five-spice powder in a bowl until the sugar is completely dissolved. Stir in the sesame oil.
                                                                  • Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally.
                                                                  • Heat the oven to 450 degrees. Pierce holes every inch through the pork skin with a metal skewer. Place it skin side up on a rack set over a baking dish, containing about one-half inch of water.
                                                                  • Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes.
                                                                  • Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8
                                                                  • Cook Time: 1 hour 5 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    metal skewer
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    serrated knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    sealable plastic bag

                                                                  Quick and easy sweet chicken dish.

                                                                  Ingredients
                                                                  • Yes No 6 chicken pieces
                                                                  • Yes No 1/2 cup hoisin sauce
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 425F Put chicken in shallow baking dish lined with foil.
                                                                  • Stir together the hoisin sauce, salt, pepper and the Chinese five-spice powder.
                                                                  • Brush the mixture over the chicken pieces.
                                                                  • Bake in upper third of oven until skin browned and chicken is cooked through, approx 30-40 minutes.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Called banh mi in Vietnam, these delicious sandwiches are ubiquitous throughout the country and are usually eaten for breakfast. This version uses chicken instead of the traditional pork and pâté.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup distilled white vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 cup daikon
                                                                  • Yes No 3 cup carrot
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 4 shallot
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 2 whole star anise, ground in spice mill
                                                                  • Yes No 6 large boneless skinless chicken thigh
                                                                  • Yes No vegetable oil
                                                                  • Yes No 6 long, 6 inch baguette, some of soft centers
                                                                  • Yes No mayonnaise
                                                                  • Yes No 1 english hothouse cucumber
                                                                  • Yes No 1/2 red onion, through stem
                                                                  • Yes No 12 cilantro
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No soy sauce
                                                                    For marinated daikon and carrots:
                                                                  • Whisk first 3 ingredients in large bowl until dissolved. Add daikon and carrots; toss to coat. Let stand at room temperature 2 hours. (Can be prepared 5 days ahead. Cover and chill.) Drain well.
                                                                    For sandwiches:
                                                                  • Mix first 8 ingredients in 13x9x2-inch baking dish. Add chicken; turn to coat. Let marinate at room temperature 1 hour, turning often.
                                                                  • Prepare barbecue (medium-high heat) or preheat broiler. Brush grill rack with oil. Remove chicken from marinade, leaving some still clinging to chicken. Grill or broil chicken until cooked through, about 6 minutes per side. Transfer to plate; tent with foil to keep warm.
                                                                  • Grill or broil cut sides of bread until lightly toasted. Spread mayonnaise on bottom half of baguette pieces. Top with cucumber slices. Top each with 1 chicken thigh, drained daikon and carrots, then onion slices and cilantro sprigs. Sprinkle with jalapeño slices, soy sauce, and ground black pepper. Place top baguette piece over, pressing to compact, and serve immediately.
                                                                  • *Available at some supermarkets and at Asian markets.
                                                                  • *Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup almonds, available in foods of market
                                                                  • Yes No 1 cup hazelnuts, available in foods of market
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp spice powder, available on spice aisle
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 cup smoked almonds
                                                                  • Preheat oven or toaster oven to 400 degrees F. Roast peeled almonds and hazelnuts about 7 to 8 minutes; your nose will know when they're done.
                                                                  • Toast sesame seeds over medium heat in a small skillet 2 minutes, remove and reserve. Add butter and melt it. Add the five-spice powder, hot sauce. Add roasted nuts, smoked nuts and toss to coat in butter. Add sesame seeds and toss with nuts, transfer to a small bowl and serve warm.
                                                                  Yields: 3cups
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    toaster
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  • Yes No
                                                                    brand

                                                                  We like to serve warm Asian-style slaw with these wonderful, easy chicken legs. Vegetable fried rice or even plain noodles would work well, too.

                                                                  Ingredients
                                                                  • Yes No 4 chicken legs, thigh and drumstick
                                                                  • Yes No 1/2 cup hoisin sauce
                                                                  • Yes No 1 tsp five spice
                                                                  • Preheat oven to 500°F.
                                                                  • Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Active Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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