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Chef John's Peach Cobbler
Dessert American

Chef John's Peach Cobbler

4.4

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
  3. 3 Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  4. 4 Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
  5. 5 Pour melted butter into a Dutch oven. Pour batter over the melted butter.
  6. 6 Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
  7. 7 Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

By John Mitzewich

Coconut Milk Rice Pudding
Dessert American

Coconut Milk Rice Pudding

4.6

Prep
5 min
Cook
30 min
Total
215 min

Instructions

  1. 1 Beat 2 tablespoons milk and egg yolk together in a small bowl; set aside.
  2. 2 Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat until just begins to steam; reduce heat to low.
  3. 3 Melt butter in a saucepan over medium heat. Stir in rice; cook for 1 minute. Pour in 1/2 cup coconut milk mixture, stirring constantly, until liquid is completely absorbed and rice is creamy; repeat process until milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
  4. 4 Stir sugar and salt into rice mixture. Off heat, slowly whisk in egg yolk mixture until completely incorporated and custard in color, about 1 minute. Whisk in vanilla extract.
  5. 5 Transfer rice pudding to a bowl; cool to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and five-spice powder.

By John Mitzewich

True Blue Custard Crunch Pie
Dessert American

True Blue Custard Crunch Pie

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
  3. 3 Bake in the preheated oven for 25 minutes.
  4. 4 While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour, 2 tablespoons sugar, and five-spice powder. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
  5. 5 Bake until the topping is golden brown, about 15 additional minutes.

By Beth Zelle

Gingerbread Cake with Lemon Glaze
Dessert American

Gingerbread Cake with Lemon Glaze

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch square baking pan.
  2. 2 Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder together in a bowl. Stir in sugar, molasses, oil, and egg until just combined. Pour in boiling water; whisk until batter is smooth and shiny, about 1 minute.
  3. 3 Pour batter into the prepared baking pan. Tap the pan gently on the counter to remove any air bubbles.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  5. 5 Meanwhile, make the lemon glaze: Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  6. 6 Pour lemon juice mixture over cake while cake is still hot. Spread mixture around with a spatula to ensure even distribution.
  7. 7 Let cake cool completely before serving.

By John Mitzewich

Chef John's Peach Tartlets
Dessert

Chef John's Peach Tartlets

4.8

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
  2. 2 Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
  3. 3 Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
  4. 4 Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
  5. 5 Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
  6. 6 Bake in the preheated oven until golden and bubbling, about 15 minutes.

By John Mitzewich

Spiced Orange Olive Oil Cake
Dessert

Spiced Orange Olive Oil Cake

4.4

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
  2. 2 Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

By ChefJackie

Blueberry Shortbread Bars
Dessert

Blueberry Shortbread Bars

4.5

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place butter cubes in the freezer for 15 minutes.
  3. 3 Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in five-spice powder.
  4. 4 Cut in frozen butter using a pastry cutter until butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
  5. 5 Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
  6. 6 Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

By John Mitzewich

Rhapple Pie
Dessert

Rhapple Pie

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Place rack in lowest position in the oven. Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with pie crust.
  2. 2 Combine apples and rhubarb in a large bowl. Toss with sugar, 3 tablespoons plus 1 teaspoon flour, and Chinese five-spice. Pour filling over the crust.
  3. 3 Combine unsifted flour, sugar, oats, salt, and five-spice together in a large bowl. Cut in butter until crumbly. Scatter crumb topping over the pie.
  4. 4 Bake in the preheated oven until topping is golden brown and filling is bubbly, 50 to 60 minutes. Let cool completely before serving.

By Beth Zelle

Five-Spice Ginger Cake
Dessert

Five-Spice Ginger Cake

Prep
20 min
Cook
60 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
  2. 2 Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
  3. 3 Mix applesauce and tea together in a separate bowl.
  4. 4 Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  6. 6 Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
  7. 7 Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

By Jiji Wanderlust

Chinese Five-Spice Oatmeal Raisin Cookies
Dessert

Chinese Five-Spice Oatmeal Raisin Cookies

3.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
  4. 4 Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
  5. 5 Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  6. 6 Bake in preheated oven until golden brown, 12 to 15 minutes.

By LisaW

Sweet and Spicy Air Fryer Butternut Squash Fries
Dinner American

Sweet and Spicy Air Fryer Butternut Squash Fries

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Place cut squash into a large bowl. Add oil, five-spice powder, garlic, sea salt, and pepper. Toss to coat and place into the air fryer basket.
  3. 3 Cook in the preheated air fryer, shaking every 5 minutes, until crisp, 15 to 20 minutes total. Remove fries and season with additional sea salt.

By Angela Sackett Superhotmama

Easy Pan-Fried Fish Fillet
Dinner American

Easy Pan-Fried Fish Fillet

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Wash fish under cold running water, then pat dry with paper towels. Drizzle with lemon juice and season with salt on both sides.
  2. 2 Combine flour and five-spice powder in a shallow bowl. Dip fish fillets into flour mixture to coat on both sides.
  3. 3 Heat canola and sesame oils in a large skillet over medium heat. Add fish and pan-fry for 2 to 3 minutes. Use two spatulas to carefully flip fillets; continue cooking until fish flakes easily with a fork, 2 to 3 more minutes.

By Allrecipes Member

Roast Duck Legs With Red Wine Sauce
Dinner American

Roast Duck Legs With Red Wine Sauce

4.8

Prep
5 min
Cook
75 min
Total
80 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
  2. 2 Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
  3. 3 After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

By seattlelove

Slow Cooker Pork Loin Roast with Brown Sugar and Sweet Potatoes Recipe
Dinner American

Slow Cooker Pork Loin Roast with Brown Sugar and Sweet Potatoes Recipe

4.4

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
  2. 2 Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
  3. 3 Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By galet09

Cranberry Orange Duck
Dinner American

Cranberry Orange Duck

4.7

Prep
20 min
Cook
160 min
Total
185 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Season duck cavity with five-spice powder; add chopped onion and cubed orange to cavity.
  3. 3 Combine cranberries, orange liqueur, honey, white sugar, soy sauce, and orange zest in a saucepan; cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Cool slightly, about 3 minutes.
  4. 4 Place duck on a roasting rack inside a roasting pan; baste with glaze.
  5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).

By Joan Devito

BBQ Country-Style Pork Ribs - Sous Vide
Dinner American

BBQ Country-Style Pork Ribs - Sous Vide

4.3

Prep
10 min
Cook
482 min
Total
492 min

Instructions

  1. 1 Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
  2. 2 Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
  3. 3 Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
  4. 4 Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
  5. 5 Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.

By Ryan Schroeder

Potato, Fennel, and Bacon Soup
Dinner American

Potato, Fennel, and Bacon Soup

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
  2. 2 Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
  3. 3 Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
  4. 4 Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.

By t-licious

Grilled Five Spice Chicken
Dinner American

Grilled Five Spice Chicken

4.5

Prep
10 min
Cook
50 min
Total
420 min

Instructions

  1. 1 Score skin side of each piece of chicken 2 to 3 times, about 1/8-inch deep. Set aside.
  2. 2 Whisk garlic, juice of 1/2 lime, 3 teaspoons fish sauce, 1 tablespoon rice wine vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce together in a medium bowl until well combined; pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
  3. 3 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
  4. 4 Remove chicken from marinade, shake off excess, and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with paper towels. Reserve marinade in a small bowl.
  5. 5 Whisk together 1/3 cup rice wine vinegar, remaining juice of 1/2 lime, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon hot chile paste in a small bowl until well combined. Set vinegar-lime mixture aside.
  6. 6 Grill chicken, skin-sides down, on the preheated grill for 2 minutes. Flip chicken, brush with reserved marinade, and move to indirect heat. Continue grilling, brushing with marinade, and flipping every 10 to 15 minutes, until browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).
  7. 7 Drizzle vinegar-lime juice mixture over chicken to serve.

By John Mitzewich

Pot Sticker Dumplings
Appetizer American

Pot Sticker Dumplings

4.3

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
  2. 2 Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
  3. 3 In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
  4. 4 Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
  5. 5 Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

By PATTY5

Spicy Mandarin Spinach Salad
Lunch American

Spicy Mandarin Spinach Salad

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
  2. 2 Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
  3. 3 Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

By MissaLissa

Boiled & Baked Ribs
Dinner American

Boiled & Baked Ribs

4.6

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Prepare ribs: Mix 2 1/2 quarts water, rice vinegar, onion, garlic, salt, five-spice powder, chili flakes, and bay leaves in a large pot. Bring to a boil; then reduce heat to low and simmer for 15 to 20 minutes.
  3. 3 Place ribs in broth; return to a simmer, then turn heat to low and cook for 1 hour.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
  5. 5 Prepare glaze: Whisk together soy sauce, rice vinegar, chili paste, mustard, ketchup, honey, brown sugar, and five-spice powder in a large bowl.
  6. 6 Remove ribs from broth and transfer into the bowl with soy sauce glaze; toss to coat.
  7. 7 Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
  8. 8 Bake ribs in the preheated oven for 15 minutes. Turn ribs and brush with more glaze. Cook 15 to 20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.

By John Mitzewich

Holiday Apple Butternut Squash Soup
Dinner American

Holiday Apple Butternut Squash Soup

3.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine Swanson® Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher.
  2. 2 Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes.
  3. 3 Garnish with bacon and scallions.

By Campbell's Kitchen

Five-Spice Pumpkin Soup
Lunch American

Five-Spice Pumpkin Soup

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
  2. 2 Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
  3. 3 Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
  4. 4 Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

By Edible Times

Roasted Acorn Squash and Crawfish Bisque
Soup American

Roasted Acorn Squash and Crawfish Bisque

4.7

Prep
40 min
Cook
140 min
Total
180 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
  3. 3 Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
  4. 4 Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  5. 5 Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

By Chef Q

Slow Cooker Butternut Squash Stew
Dinner American

Slow Cooker Butternut Squash Stew

4.4

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
  2. 2 Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

By MAGGIEMAY84

Mississippi Sweet and Sour Barbeque Sauce
Dinner American

Mississippi Sweet and Sour Barbeque Sauce

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon, water, onion, lemon juice, mustard powder, hot sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt in a saucepan over medium heat; bring to a boil. Reduce heat to low; simmer until flavors have blended and sauce is slightly reduced, about 1 hour.

By TasteKing

Spiced Grapes
Appetizer

Spiced Grapes

4.0

Prep
10 min
Cook
5 min
Total
1455 min

Instructions

  1. 1 Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
  2. 2 Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.

By MJodyH

Candied Bacon Pigs
Appetizer

Candied Bacon Pigs

4.0

Prep
20 min
Cook
280 min
Total
300 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks.
  3. 3 Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar.
  4. 4 Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes.
  5. 5 Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste.
  6. 6 Set the cooker to High, and cook 4 hours. Serve warm.

By lobstah_luva

Glazed Carrots Asian Style
Dinner

Glazed Carrots Asian Style

3.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
  2. 2 In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
  3. 3 Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.

By Robyn Webb

Honey Garlic Meatballs
Dinner

Honey Garlic Meatballs

4.7

Prep
10 min
Cook
240 min
Total
310 min

Instructions

  1. 1 Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
  2. 2 Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
  3. 3 Cook on Low for 4 hours, stirring occasionally.

By C R Henning