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Mayan Hot Chocolate
Drink Mexican

Mayan Hot Chocolate

4.6

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
  2. 2 Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.

By That Grace

Heavenly Drinkable Chocolate
Drink

Heavenly Drinkable Chocolate

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
  2. 2 Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.

By CoachJen

Rich Spiced Hot Chocolate
Drink

Rich Spiced Hot Chocolate

2.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk sugar, cocoa powder, cinnamon, cayenne pepper, and salt together in a small bowl.
  2. 2 Bring milk to a boil in a saucepan, whisking constantly. Whisk in cocoa mixture until dissolved, reduce heat to low, and simmer until flavors combine, about 5 minutes. Remove from heat and stir in vanilla extract.
  3. 3 Stir cream into hot chocolate and pour into mugs.

By ScratchCook

Homemade Sports Drink (aka Greaterade)
Drink American

Homemade Sports Drink (aka Greaterade)

4.5

Prep
Cook
Total

Instructions

  1. 1 Pour 1 cup of the water into a large pot. Add honey, salt, calcium magnesium powder, and cayenne. Place pot over low heat and whisk until ingredients have dissolved. Remove from heat and allow to return to room temperature.
  2. 2 Add juices to room temperature mixture in pot. Pour in remaining 7 cups water and whisk until well blended.
  3. 3 Serve and enjoy!

By John Mitzewich

Micheladas with Tajin
Drink Mexican

Micheladas with Tajin

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
  2. 2 Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

By Yoly

Creamy Roasted Parsnip Soup
Drink European

Creamy Roasted Parsnip Soup

4.7

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
  3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
  4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
  5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
  6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
  7. 7 Working in batches, pour 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 soup moving before leaving it on to purée.
  8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Sous Vide Cauliflower
Dinner Asian

Sous Vide Cauliflower

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat water in a sous vide vessel to 185 degrees F (85 degrees C).
  2. 2 Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl; toss to coat. Place mixture into a sous vide bag and vacuum seal.
  3. 3 Cook cauliflower mixture in preheated water bath until tender, about 40 minutes.

By Scootir

Soy-Sesame Dipping Sauce
Asian

Soy-Sesame Dipping Sauce

3.6

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

By Rayna Jordan

The Professor's Tangy Teriyaki Sauce
Asian

The Professor's Tangy Teriyaki Sauce

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
  2. 2 Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

By Professor Felix

Grilled Peanut Chicken
Dinner Asian

Grilled Peanut Chicken

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Mix peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper together in a bowl.
  3. 3 Place chicken onto the preheated grill. Brush 1/2 of the sauce over chicken and cook for 6 to 8 minutes. Turn chicken and brush with remaining sauce. Continue cooking until no longer pink in the center and the juices run clear, 6 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CHANDRA6

Spicy Beef Bulgogi
Dinner Asian

Spicy Beef Bulgogi

4.7

Prep
15 min
Cook
2 min
Total
77 min

Instructions

  1. 1 Place flank steak slices in a shallow dish.
  2. 2 Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
  3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. 4 Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
  5. 5 Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

By Joel Sticha

Chef John's Spicy Shrimp Cakes
Appetizer Asian

Chef John's Spicy Shrimp Cakes

4.8

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
  2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
  3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Spicy Chicken and Spelt Salad
Asian

Spicy Chicken and Spelt Salad

4.8

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
  2. 2 Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
  3. 3 While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
  4. 4 Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

By Always Cooking Up Something

Duck with Honey, Soy, and Ginger
Dinner Asian

Duck with Honey, Soy, and Ginger

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  3. 3 Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  4. 4 Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  5. 5 Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

By Ollie Martin

Pineapple Sticky Ribs
Dinner Asian

Pineapple Sticky Ribs

4.4

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
  2. 2 Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl. Pour evenly over ribs.
  3. 3 Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from bone, about 1 1/2 hours. An instant-read thermometer inserted into the center of meat should read 145 degrees F (63 degrees C).

By SUNKIST2

Herbed Sweet 'n' Sour Chicken
Dinner Asian

Herbed Sweet 'n' Sour Chicken

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
  3. 3 In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
  4. 4 Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
  5. 5 Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

By Heather

Naked Shrimp Dumplings in Dashi
Dinner Asian

Naked Shrimp Dumplings in Dashi

4.3

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Place kombu into a pan and pour in cold water. Let soak for 30 minutes to an hour.
  2. 2 Place the pan of kombu over medium-high heat and wait, stirring once, until water almost starts to simmer and you see bubbles just start to rise to the surface. Immediately turn off heat and remove kombu from the broth into a bowl. Allow broth to cool down to about 150 degrees F (66 degrees C).
  3. 3 Stir bonito flakes into the hot kombu broth and bring to a gentle simmer over medium-high heat. Let simmer for 5 minutes. Remove from heat and strain into a container.
  4. 4 Place shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil into the bowl of a food processor. Pulse on and off until a smooth paste forms, scraping the bowl with a spatula as needed. Transfer to a bowl, wrap in plastic, and chill in the refrigerator for 1 hour, to overnight.
  5. 5 Transfer 2 cups of dashi back into the pan; add soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust with more soy and/or mirin as needed.
  6. 6 Scoop about 1 1/2 tablespoons of the chilled dumpling mixture into a football shape using two large spoons. Repeat with remaining dumpling mixture and carefully transfer 6 to 12 at a time into the simmering broth. Cook until dumplings turn over in the water, about 2 minutes per batch. Ladle about 1/2 cup dashi into warm serving bowls; remove dumplings with a strainer into the bowls (3 per serving).

By John Mitzewich

Easy Ramen Peanut Pasta
Dinner Asian

Easy Ramen Peanut Pasta

3.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
  2. 2 Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

By Nancy Melsheimer Rudolph

Chickpea and Edamame Salad
Lunch Asian

Chickpea and Edamame Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

South Asian-Style Ground Beef (Keema)
Dinner Asian

South Asian-Style Ground Beef (Keema)

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
  2. 2 Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
  3. 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
  4. 4 Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

By farabi

Spicy Peanut Chicken Stir-Fry
Dinner Asian

Spicy Peanut Chicken Stir-Fry

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
  2. 2 Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
  3. 3 Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

By Hilary

Asian Broccoli Slaw
Lunch Asian

Asian Broccoli Slaw

4.9

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Crush ramen noodles and set seasoning packets aside.
  2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
  3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
  4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
  5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Spicy Garlicky Beef Marinade
Pantry Asian

Spicy Garlicky Beef Marinade

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali