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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

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

Char Siu (Chinese BBQ Pork)
Dinner Chinese

Char Siu (Chinese BBQ Pork)

4.5

Prep
10 min
Cook
35 min
Total
165 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
  3. 3 Meanwhile, slice each pork tenderloin lengthwise into 1 ½- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
  4. 4 Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.
  5. 5 When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
  6. 6 Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
  7. 7 Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
  8. 8 Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.
  9. 9 Serve hot and enjoy!

By DavidAndrea

Chinese Barbecued Spareribs
Dinner Chinese

Chinese Barbecued Spareribs

4.7

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Place water in the bottom of a large roasting pan. Arrange ribs on the pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes or until it has an internal temperature of 160 degrees F (70 degrees C).

By JRIVIERA77

Char Siu (Chinese Barbeque Pork)
Dinner Chinese

Char Siu (Chinese Barbeque Pork)

5.0

Prep
15 min
Cook
70 min
Total
2965 min

Instructions

  1. 1 Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
  2. 2 Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
  3. 3 Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
  4. 4 Place pork belly on the wire rack, reserving marinade.
  5. 5 Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
  6. 6 Move oven rack to the top position and preheat the oven's broiler.
  7. 7 Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

By MelisaG

Cantonese Barbecued Pork
Dinner Chinese

Cantonese Barbecued Pork

4.6

Prep
6 min
Cook
60 min
Total
66 min

Instructions

  1. 1 In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
  2. 2 Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
  3. 3 Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
  5. 5 Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

By SHERRY_G

Chinese Pork Tenderloin
Dinner Chinese

Chinese Pork Tenderloin

4.5

Prep
5 min
Cook
35 min
Total
160 min

Instructions

  1. 1 Whisk soy sauce, hoisin sauce, sherry, black bean sauce, ginger, brown sugar, garlic, sesame oil, and five-spice powder together in a shallow glass dish. Add tenderloins; turn to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 24 hours.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 While the oven preheats, remove tenderloins from the refrigerator. Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
  4. 4 Bake in the preheated oven to desired doneness, 30 to 35 minutes. Let stand 10 minutes, then slice diagonally into thin slices.

By JENNIFER72_00

Chinese Spareribs
Dinner Chinese

Chinese Spareribs

4.7

Prep
5 min
Cook
40 min
Total
165 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic, and five-spice powder together in a shallow glass dish. Place ribs in the dish and turn to coat. Cover and marinate in the refrigerator for 2 hours or up to overnight.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or a rack over the tray; arrange ribs on the grate.
  4. 4 Cook in the preheated oven on the center rack for 40 minutes, turning and brushing with marinade every 10 minutes.
  5. 5 Let marinade cook on for final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

By IBNSHISHA

Chinese Black Bean Sauce
Dinner Chinese

Chinese Black Bean Sauce

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
  2. 2 Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.
  3. 3 Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
  4. 4 Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

By Buckwheat Queen

Tea Leaf Eggs
Dinner Chinese

Tea Leaf Eggs

4.3

Prep
10 min
Cook
165 min
Total
175 min

Instructions

  1. 1 Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
  2. 2 Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.

By jilloon

Taiwanese Popcorn Chicken
Dinner Chinese

Taiwanese Popcorn Chicken

4.5

Prep
30 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
  2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  3. 3 Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
  4. 4 Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
  5. 5 Transfer chicken to a platter and garnish with basil leaves and green onions.

By brandon

Healthy Instant Pot® Orange Chicken
Dinner Chinese

Healthy Instant Pot® Orange Chicken

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil.
  2. 2 Combine cornstarch, salt, garlic powder, and Chinese five-spice powder in a bowl. Toss chicken in the mixture to coat and shake off excess.
  3. 3 Saute coated chicken in the hot oil in the pressure cooker pot until golden brown, about 10 minutes. Remove chicken and allow to drain on a baking sheet lined with paper towels. Clean out the pressure cooker pot.
  4. 4 Turn pressure cooker on again and select Saute function. Combine orange juice, water, vinegar, coconut aminos, cornstarch, sugar, garlic, and ginger in the pot and cook, whisking regularly, until thickened, 5 to 10 minutes. Add cooked chicken and toss to coat.

By thedailygourmet

Chinese Barbeque Pork (Char Siu)
Dinner Chinese

Chinese Barbeque Pork (Char Siu)

4.8

Prep
10 min
Cook
120 min
Total
310 min

Instructions

  1. 1 Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
  2. 2 Cut pork in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
  3. 3 Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
  4. 4 Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
  5. 5 Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
  6. 6 Transfer pork sections to grate over indirect heat on the prepared grill. Cover and cook for about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
  7. 7 Place leftover marinade in a saucepan; bring to a boil; let simmer for 1 minute. Remove from heat. Now you can use it to brush over the cooked pork.

By John Mitzewich

Taiwanese Spicy Beef Noodle Soup
Dinner Chinese

Taiwanese Spicy Beef Noodle Soup

4.9

Prep
25 min
Cook
495 min
Total
520 min

Instructions

  1. 1 Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
  2. 2 Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.
  3. 3 Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.
  4. 4 Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.
  5. 5 Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
  6. 6 Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.

By jhuang0125

Tsao Mi Fun (Taiwanese Fried Rice Noodles)
Dinner Chinese

Tsao Mi Fun (Taiwanese Fried Rice Noodles)

4.4

Prep
35 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
  2. 2 Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
  3. 3 Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.

By MSTINAWU

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

Vietnamese Pork and Five Spice
Southeast Asian

Vietnamese Pork and Five Spice

4.1

Prep
10 min
Cook
130 min
Total
140 min

Instructions

  1. 1 Season pork with salt and pepper.
  2. 2 Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
  3. 3 Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

By Deb Willems

Sweet and Sour Pork Stir Fry

Sweet and Sour Pork Stir Fry

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place pork in a bowl, season with Chinese five-spice powder and mix well.
  2. 2 Heat 2 tablespoons oil in a wok over high heat; stir-fry pork until slightly pink in the center, about 5 minutes; remove pork to a plate. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  3. 3 Add remaining 2 tablespoons oil to wok as needed; stir-fry red, orange, and yellow bell peppers with onion and garlic until crisp-tender, 3 to 5 minutes. Stir in broccoli and pineapple; stir-fry for 3 minutes more.
  4. 4 Stir pork and sweet and sour sauce into wok; stir-fry until pineapple is lightly browned, about 2 minutes.

By CookingWithShelia