RED PEPPER SAUCE:
Roast the red and poblano peppers whole over
ombine olive oil, garlic and red chili pepper in large saute pan.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
br>Meanwhile, for the dipping sauce, place sugar and 1/2
Add the cucumber, onion and chili pepper; mix well. Cool slightly. Cover
b>chili pepper for 5 mins until browned.
Add the shrimp, soy sauce
spinach, onion and salt & pepper. Saute until onions are tender
In sauce pan, heat olive oil over medium heat.
Add onion.
Saute until soft, about 2-3 minutes.
Add garlic and ginger.
Saute for 1 minute, making sure not to brown garlic.
Add honey, chili sauce, chicken stock, cider vinegar, Worcestershire sauce, Chili Pepper Paste, Garlic Chili Pepper Sauce and lime.
Simmer until thick, about 20 minutes, stirring occasionally.
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
arm.
Add garlic and chili pepper to pan, cook and stir
revent burning when baking.
RED PEPPER SAUCE:
Place garlic cloves w
enter.
Prepare Peanut Sauce.
Peanut Sauce:.
Heat oil in
Season with the salt and pepper to taste.
In a
In a small saucepan, combine plum preserves, vinegar, brown sugar, onion, red chili pepper or crushed red pepper, garlic and ground ginger.
Bring mixture to boiling, stirring constantly. Remove from heat.
Cool slightly.
Refrigerate in a covered container overnight to blend seasonings.
Makes 1 1/4 cups.
In a small saucepan, combine plum jam, vinegar, brown sugar, onion, red chili pepper, garlic and ginger.
Bring mixture to boiling, stirring constantly.
Remove from heat and cool slightly. Refrigerate, covered, overnight.
Makes 1 1/4 cups.
Beat the butter until creamy.
Beat in egg yolks one at a time.
Add lemon juice, salt and Red chili pepper .
Cook over a pan of hot water until slightly thick.
Cool and mix whipped cream and grated radish.
Serve with fried dishes.
In a blender or food processor, whirl the sweet red pepper, onion, tomato sauce and red pepper sauce fo 2 minutes or until smooth.
Makes about 1 cup.
Peel and dice the eggplants; sprinkle with salt and leave in a colander with a plate and weight on top for 2 hours to drain. Then rinse and dry.
Saute the piece of chili pepper and the garlic until it has turned brown.
Discard it and fry the diced eggplants in the oil.
When golden brown and crisp, remove and drain in paper towels.
Cook the spaghetti in plenty of boiling, salted water until al dente; drain and turn into a heated serving dish.
Cut the red bell peppers in half and
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp