Ingredients:

Dressing

• Zest and juice of 2 limes
• 1/4 cup of peanut butter
• 1/4 cup of marmalade
• 1 tablespoon soya sauce
• 1 teaspoon hot sauce
• 3 tablespoons olive oil

Salad

• 1 package of rice vermicelli
• 3 x green onions, sliced
• 1 cup of cilantro leaves, roughly chopped
• 1 red or yellow pepper, diced
• 2 – 3 carrots, peeled and shredded
• 1 cup of peanuts

Directions:

1. To make the dressing, whisk together lime zest and juice, peanut butter, marmalade, soya sauce, hot sauce and olive oil until smooth.
2. Place the rice vermicelli in a bowl and cover with hot water. Soak until soft then drain well.
3. Return vermicelli to bowl and add green onions, cilantro and carrot into a salad bowl and add dressing. Toss well and garnish with peanuts.

Ingredients:

• 2 unpeeled yellow onions, quartered
• Three 1/2-inch-thick slices of fresh ginger, smashed
• 4 quarts cold water
• 3 pounds chicken bones or chicken wings
• One 3 1/2-pound chicken, quartered
• 1 tablespoon salt
• 2 teaspoons sugar
• 1/4 cup Asian fish sauce
• 1 pound dried rice noodles
• 1 scallion, thinly sliced
• 1 pound mung bean sprouts
• 1/2 cup torn basil leaves
• 2 limes, cut into wedges
• 2 jalapeños, thinly sliced
• Asian chili-garlic sauce and hoisin sauce, for serving

Directions:

1. Preheat the oven to 400°. Put the onions and ginger on a baking
   sheet and roast for 30 minutes, or until softened and lightly browned.
2. Fill a large stockpot with the water and bring to a boil. Add the
   roasted vegetables and the chicken bones, quartered chicken, salt and sugar
   and bring to a boil. Lower the heat to moderate and simmer until the chicken
   is cooked, about 30 minutes.
3. Using tongs, transfer the quartered chicken to a plate and let cool
   slightly. Remove the meat from the bones and refrigerate. Return the skin
   and bones to the stockpot and simmer for 2 hours longer. Strain the chicken
   broth into a large soup pot and cook over high heat until reduced to 12
   cups, about 15 minutes. Stir in the fish sauce.
4. In a large bowl of warm water, soak the noodles until pliable,
   about 20 minutes.
5. Bring a large saucepan of salted water to a boil. Drain the
   noodles, then add them to the saucepan and boil over high heat until tender,
   about 3 minutes. Drain well. Transfer the noodles to 6 large bowls and
   sprinkle with the scallion. Add the reserved chicken to the broth and simmer
   until heated through. Ladle the broth and chicken over the noodles. Serve
   with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce and
   hoisin sauce.

Ingredients:

• 12 – 16 frozen or fresh pot stickers or dumplings
• 1/4 cup rice vinegar
• 3 teaspoons sugar
• 2 teaspoons soy sauce
• 1/4 cup water
• hot sauce to taste (optional)
• 1 16 ounce bag of Cole slaw
• 5 green onions, white and light green part, thinly sliced
• 1/4 cup roasted peanuts
• soy sauce for serving

Direction:

1. Cook pot stickers according to package directions. (Frying or oven method preferable to steaming.)
2. In a large bowl, combine vinegar, sugar, soy sauce, water and hot sauce.
3. Add the Cole slaw to the bowl and toss.
4. Divide the slaw between for serving bowls and sprinkle on onion and peanuts.
5. Top with dumplings and serve with extra soy sauce on the side.

from Real Simple Magazine

Ingredients:

• 1 head white cabbage, cored, thinly sliced
• 4 to 6 garlic cloves, chopped
• 1/2 English cucumber, cut into bite-sized pieces
• 1 carrot, coarsely grated
• 1/2 cup distilled white vinegar
• 3 tablespoon sugar or honey
• 3 tablespoon soy sauce or fish sauce
• 2 fresh chiles, seeded, chopped
• 1/4 cup mild vegetable oil
• 2/3 cup dry-roasted peanuts, coarsely chopped
• 2 to 3 tablespoons coarsely chopped cilantro

Directions:

1. Toss cabbage with garlic, cucumber, carrot, vinegar, sugar or honey, soy sauce or fish sauce, chiles and vegetable oil.
2. Chill until ready to serve, then top with peanuts and cilantro.

Ingredients:

• 4 tablespoons Szechuan peppercorns (or you can substitute other peppercorns)
• 4 tablespoons whole cloves
• 4 tablespoons broken cinnamon sticks
• 4 tablespoons fennel seed
• 12 whole star anise

Directions:

1. Place all the ingredients in a dry non-stick fry pan and toast lightly over medium heat.
2. Remove from heat and let cool.
3. Place in spice grinder and pulse until finely ground. You may need to grind in batches.
4. Store in an air-tight container in a cool, dark place.

The following marinade is great on beef, but would work well with chicken breasts. This is a good marinade for barbecuing, but would also work for meat grilled in the oven or on an electric grill.

Cooking times will vary depending on the style of cooking, cut of meat, required doneness, etc.

Ingredients:

• 2 green onions
• 2 tablespoons chopped fresh ginger
• 1 tablespoon soy sauce
• 1/2 cup beef stock
• 1/4 cup orange marmalade
• 1/2 cup of orange juice
• 1 tablespoon of five-spice powder
• 1/4 cup of fresh cilantro, leaves and stems

Directions:

1. Place the ingredients in food processor and whiz until blended.
2. Pour over meat and marinade for at least 2 hours.
3. Remove meat from marinade a grill until cooked.

Technorati Tags: Marinade, BBQ, Grilling, Recipe, Beef, Chicken, Ginger, Orange

Ingredients:

• 1 1/2  pounds boneless sirloin, cut into thin strips
• 1 red bell pepper chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 2 tablespoons rice vinegar
• 1/4 cup tomato sauce
• 1/4  cup sherry
• 1 tablespoon oyster sauce
• 1 teaspoon brown sugar
• 2 tablespoons chopped peanuts
• 12 ounces cooked vermicelli

Directions:

1. Combine all ingredients, except noodles, in Crock Pot.
2. Cover, cook on Low 8 to 10 hours (High: 4 to 5 hours).
3. Serve over noodles.

NB: May be doubled for 5 quart models.

Yield: 2

Ingredients:

• 1 x 4 inch ball of prepared dough, let rise to room temp.
• 2 tbsp olive oil
• 1/4 cup Hoisin sauce
• 2 grilled skinless chicken, breasts, diced
• 4 scallions, finely, sliced
• 2/3 cup lightly packed cilantro, leaves, stems discarded before before measuring
• 1/2 red bell pepper, seeds and membranes discarded, sliced into thin strips
• 1 cup mozzarella cheese, grated
• salt, and, freshly ground black pepper, to taste

Directions:

• Sprinkle your rolling surface with a handful of flour or cornmeal.
• Place dough directly in the middle of the surface.
• Roll out the dough gently into either a 12-inch rectangle or circle, 1/4-inch thick.
• Brush both sides with olive oil and set aside until ready to grill.
• Place dough in the centre of the cooking grate, directly over the heat for one to three minutes, until the crust is well marked and
  browned.
• Flip dough and spread Hoisin sauce evenly over cooked side of crust.
• Spread chicken, scallions, cilantro and bell pepper evenly over crust.
• Sprinkle cheese over top.
• Move to Indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza).
• Cover grill and cook for 5 -10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper, and slice. Serve immediately.

Technorati Tags: Cooking,, Recipes,, Pizza,, Italian,, Chinese,, Chicken,, BBQ

With Easter a couple of weeks away, store shelves are full of that sugary marshmallow goodness known as Peeps. There’s something about those brightly-coloured confections that brings out the creative in people.

Along with decorating your vehicle and “science” experiments, there are numerous Peeps-based recipes. I once made a somewhat macabre pan of Rice Krispies Treats using the yellow Peeps chicks. I cut off and reserved the heads of 24 chicks. I then used the bodies for the marshmallow requirement of the recipe (giving a yellowish tinge and an extra sugar hit to the final product.). After the squares had cooled in the pan, I heated the necks of the reserved heads and attached them evenly-spaced on the top. I then used some red food colouring to create blood running from the severed necks over the top of the squares. Just gruesome enough to make people want to eat them.

This Peeps-variation on sweet and sour sauce comes from the PeepBlog.

Ingredients:

• 3-4 Peeps Bunnies
• 1 tbsp. cornstarch
• 3 tbsp. sugar
• 3 tbsp. red wine vinegar
• 1 tbsp. soy sauce
• 1 tbsp. chili sauce
• Dash ground red pepper
• 1/2 cup chicken broth

Directions:

1. Dice Peeps into 1/4 inch chunks
2. Mix all other ingredients in a saucepan and place over medium heat
3. As sauce gets hot, stir in Peeps
4. Cook, stirring, until sauce bubbles and thickens

Technorati Tags: Cooking, Recipes, Sauces, Sweet+and+Sour+Sauce, Asian, Marshmallow+Peeps

[composed and posted with BlogJet]