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Day After Thanksgiving Turkey Pho
Lunch Southeast Asian

Day After Thanksgiving Turkey Pho

4.8

Prep
15 min
Cook
135 min
Total
150 min

Instructions

  1. 1 Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
  2. 2 Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
  3. 3 Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
  4. 4 Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  5. 5 Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
  6. 6 Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.

By hello angie

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup
Lunch

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

4.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
  3. 3 Ladle into bowls and top with chopped scallions.

By Soup Loving Nicole

Spicy Cucumber and Peanut Salad
Lunch Asian

Spicy Cucumber and Peanut Salad

4.5

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
  2. 2 Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.

By tammyn316

Asian Zucchini-and-Chicken Burgers
Lunch

Asian Zucchini-and-Chicken Burgers

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
  3. 3 Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
  5. 5 Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

By SunnyDaysNora

M's Sloppy Joe Sauce
Lunch American

M's Sloppy Joe Sauce

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook until beginning to soften, about 5 minutes. Add garlic and ground turkey; cook and stir until turkey is completely crumbled and browned, another 5 to 7 minutes.
  2. 2 Stir in puréed tomatoes, barbecue sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce. Simmer until completely heated, 7 to 10 minutes more.

By Semigourmet

Vegetarian Ramen
Lunch Asian

Vegetarian Ramen

3.0

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
  2. 2 Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
  3. 3 Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
  4. 4 While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
  5. 5 Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

By Taylor Jean Werges

Asian Chicken Salad Cups
Lunch Asian

Asian Chicken Salad Cups

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
  2. 2 Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
  3. 3 Stir dressing into chicken mixture to thoroughly coat salad with dressing.
  4. 4 Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

By SunnyDaysNora

Pho (Vietnamese Noodle Soup)
Dinner Southeast Asian

Pho (Vietnamese Noodle Soup)

4.7

Prep
20 min
Cook
425 min
Total
505 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  4. 4 Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
  5. 5 Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
  6. 6 Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
  7. 7 When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
  8. 8 Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
  9. 9 Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
  10. 10 Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

By Allrecipes

Sweet and Spicy Grilled Shrimp

Sweet and Spicy Grilled Shrimp

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Stir chile-garlic sauce and honey together in a small bowl.
  3. 3 Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
  4. 4 Cook skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

By TheGoddessGiGi

Sweet 'n' Spicy Baked Chicken

Sweet 'n' Spicy Baked Chicken

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil; spray with cooking spray.
  2. 2 Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until no clumps of brown sugar remain. Spoon about 1/2 of the sauce into a separate bowl for serving.
  3. 3 Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
  4. 4 Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Season with pepper and serve with the reserved bowl of sauce for dipping.

By Allrecipes Member

Weeknight Noodle Bowl
Dinner

Weeknight Noodle Bowl

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Bring 4 cups water to a boil in a separate pot; add chicken, onion soup mix, chile-garlic sauce, garlic, and ginger and mix well. Add broccoli and simmer for 5 minutes.
  3. 3 Divide spaghetti into 4 bowls. Ladle soup over spaghetti.

By AkronJoya

Daddy Mack's Oysters
Appetizer

Daddy Mack's Oysters

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
  2. 2 Preheat a grill for high heat.
  3. 3 Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

By Chief Dad

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

Surprising and Spicy Peanut Sauce
Dinner

Surprising and Spicy Peanut Sauce

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.

By SunnyDaysNora

Spicy Catalina Swai
Dinner

Spicy Catalina Swai

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. Pour Catalina dressing in the middle of the aluminum foil. Place fish fillet in the dressing, turning to coat fish in dressing completely.
  3. 3 Mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. Coat both sides of fish fillet with spice mixture. Wrap aluminum foil around coated fish fillet and dressing, sealing the edges together.
  4. 4 Cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.

By spicytim

Molletes
Breakfast Mexican

Molletes

4.0

Prep
10 min
Cook
128 min
Total
198 min

Instructions

  1. 1 Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
  2. 2 Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
  3. 3 Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
  5. 5 Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
  6. 6 Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.

By Marie Angel Cat

Spicy Black Bean Burgers
Dinner

Spicy Black Bean Burgers

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl.
  2. 2 Mash black beans in a separate bowl until they reach a paste-like consistency.
  3. 3 Stir jalapeno pepper, corn, and garlic through the black bean paste.
  4. 4 Mix the egg mixture into the black bean mixture.
  5. 5 Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate.
  6. 6 Form the resulting mixture into 4 patties.
  7. 7 Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape.
  8. 8 Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.

By kath

Pork Burger Sliders with Peach-Tarragon Aioli
Dinner

Pork Burger Sliders with Peach-Tarragon Aioli

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
  4. 4 Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
  5. 5 Spread aioli onto buns and top with burgers.

By lutzflcat

Spicy Snack Mix
Appetizer

Spicy Snack Mix

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Place butter in a 2-cup glass measuring cup. Microwave on high, checking at 15-second intervals, until melted, about 1 minute. Stir in Worcestershire sauce, chile-garlic sauce, garlic powder, seasoned salt, and onion powder until well mixed.
  3. 3 Combine rice, corn, and wheat cereals in a large bowl. Transfer 2 to 3 cups cereal mixture to a separate bowl and pour about 1 ounce of butter mixture over top; mix with your hands until completely coated. Transfer cereal to a metal baking sheet, spreading into an even layer. Continue coating small amounts of cereal mixture with butter mixture and layering evenly on the baking sheet, using another sheet if needed; if too much is on the sheet, it doesn't get crispy.
  4. 4 Coat pretzels with the remaining butter mixture and add to the baking sheets.
  5. 5 Bake in the preheated oven for 10 minutes. Stir cereal mixture and redistribute in an even layer. Return to the oven and continue to cook, stirring and redistributing every 15 minutes, until crispy and golden, another 30 to 45 minutes. Sprinkle sugar lightly over cereal mixture during the last 15 minutes; do not add it too early or it will burn.

By Veronica

Instant Pot Bang Bang Shrimp Pasta
Dinner

Instant Pot Bang Bang Shrimp Pasta

4.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Break spaghetti noodles in half and place in a multi-functional pressure cooker. Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure, according to the manufacturer's instructions; set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha in a bowl; mix until well coated. Pour into the pot and select the Sauté function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.

By Allrecipes Member

Pad Se Eew
Thai

Pad Se Eew

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
  2. 2 Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
  3. 3 Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.

By Robert

Mark's Shrimp
Side Dish American

Mark's Shrimp

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
  2. 2 Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
  3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Deep fry shrimp in batches until meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
  5. 5 Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in sauce.
  6. 6 Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

By Mark

Spicy Shrimp Ramen Noodles with Asparagus

Spicy Shrimp Ramen Noodles with Asparagus

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat 1 teaspoon sesame oil in a large soup pot over medium heat; cook and stir shrimp until bright pink, about 5 minutes. Transfer shrimp to a plate.
  2. 2 Heat remaining 1 teaspoon sesame oil; cook and stir carrots and sliced mushrooms until they begin to soften, about 5 minutes. Pour in broth, hoisin, soy sauce, and chile-garlic sauce. Bring to a boil; boil 3 minutes.
  3. 3 Add asparagus and ramen noodles; boil 3 minutes. Turn off heat. Stir shrimp back into the pot; let stand 4 minutes.
  4. 4 Divide mixture between two bowls. Garnish with chopped green onions.

By Soup Loving Nicole

Chilean Pebre Sauce
Appetizer Latin American

Chilean Pebre Sauce

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine scallions, tomatoes, cilantro, red wine vinegar, chili garlic sauce, garlic, olive oil, and garlic salt in the bowl of a food processor or blender; pulse until reaches desired consistency. Refrigerate to let flavors blend, about 2 hours.

By bdweld

Paleo Coconut Curry Stir Fry
Dinner

Paleo Coconut Curry Stir Fry

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
  2. 2 Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
  3. 3 Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

By Chris Denzer

Instant Pot Buffalo Chicken Dip
Dinner American

Instant Pot Buffalo Chicken Dip

4.7

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
  3. 3 Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.

By bdweld

Sweet and Spicy Shrimp and Chouriço Kabobs
Dinner American

Sweet and Spicy Shrimp and Chouriço Kabobs

5.0

Prep
15 min
Cook
5 min
Total
260 min

Instructions

  1. 1 Combine Thai chili sauce, soy sauce, garlic, black pepper, and chili-garlic sauce in a large glass or ceramic bowl; add shrimp and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Meanwhile, remove shrimp from marinade and shake off excess. Discard remaining marinade. Place 5 shrimp and 2 sausage pieces on each skewer.
  4. 4 Cook kabobs on the preheated grill until shrimp are bright pink and slightly charred, 2 to 3 minutes per side.

By Raquel Teixeira

Half Time Hoisin Chicken Wings
Appetizer Asian

Half Time Hoisin Chicken Wings

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
  3. 3 Arrange chicken wing pieces on the prepared baking sheet. Brush chicken with hoisin sauce mixture.
  4. 4 Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

By Occasional Cooker