ombine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef
o make the Sweet 'n' Spicy Sauce: In a blender or Magic
rush both sides with the sauce. Return the ribs to oven
ngredients together, along with the Spicy Sauce.
Flip your seaweed sheet
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ot, boil water and add Japanese soy sauce until re-boiled. Add
Drain pineapple well.
If using pineapple spears, divide meat into 2 patties.
Form around spears.
If using pineapple rings, divide meat into 4 thinner patties; place a ring between 2 patties, sealing edges.
Place burgers on rack 6 inches away from broiler unit; broil 5 minutes.
Turn; broil 5 minutes more.
Pour Spicy Sauce over burgers.
Heat all ingredients in a pot.
Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes).
Remove from heat and cool.
This sauce can be stored in an air-tight jar in the refrigerator.
For the spicy sauce:
Cook the chiles in
Combine all Spicy Sauce ingredients and mix well.
In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
Combine Spicy Sauce Ingredients.
Cut up chicken to desired size.
Peel eggplant and cut up to desired size.
Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
Stir Fry garlic in wok, about 10 seconds.
Cook chicken.
Add Spicy Sauce into wok and simmer then add cornstarch.
Add eggplant and stir, about 30 seconds.
Serve and Enjoy!
Place all ingredients in a small blender.
Blend till smooth.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
una on plate with dipping sauce in separate small serving bowls
Place crab meat, cream cheese, mayonnaise and chives in a bowl. Beat until smooth.
Spoon mixture into a serving bowl, sprinkle with the extra chives. Cover and refrigerate.
To Make The Sauce:
Combine all the sauces in a small bowl or jug, mix well.
To Serve:
Pour a little of the sauce over the top of the dip. Pour more over the dip as needed.
Crumble ground meat; cook until done, but not brown.
Saute vegetables until done, but not brown.
Add to meat.
Add tomato sauce, spicy sauce and 1 (10-ounce) can of water.
Simmer for 2 to 3 hours.
Stir several times to keep from sticking.
Serve over your favorite pasta.
Combine all ingredients.
Refrigerate, covered, 2 to 3 days. Cook 2 pounds fresh shrimp.
Simmer in boiling water no longer than 5 minutes.
Arrange on large platter around bowl of spicy sauce or arrange shrimp on endive covered Styrofoam cone with toothpicks and top with pretty ribbon.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the
eeks soften.
Add dashi, sauce, mirin, sugar and bring to