Type what you have

Ingredients

• ✓ five-spice powder
• mandarin orange
• canola oil
• olive oil
• mustard
• clove
• butter
• pecan
• white sugar
• rosemary
• cayenne pepper
• spinach
• green onion

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

Ingredients

• ✓ five-spice powder
• pancetta
• olive oil
• onion
• celery
• garlic
• bay leaf
• chicken stock
• pumpkin puree
• apple cider vinegar
• thyme
• nutmeg
• kosher salt
• black pepper
• heavy cream

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

Ingredients

• ✓ five-spice powder
• thai basil
• milk
• cornstarch
• rice wine vinegar
• white chicken
• cream-style corn
• chicken broth
• pepper
• salt
• garlic
• carrot
• green bell pepper
• celery
• onion
• enoki mushroom
• oyster mushroom
• button mushroom
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

Ingredients

• ✓ five-spice powder
• lime
• cilantro
• jalapeno pepper
• cucumber
• hoagie roll
• mayonnaise
• portobello mushroom
• black pepper
• salt
• garlic powder
• sriracha sauce
• soy sauce
• fish sauce
• white sugar
• water
• rice vinegar
• onion
• jicama
• carrot

Instructions

1. 1 Combine carrots, jicama, and onion in a small bowl.
2. 2 Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
3. 3 Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
4. 4 Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

By Bibi

Ingredients

• ✓ five-spice powder
• butternut squash
• olive oil
• garlic
• salt
• black pepper

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

Ingredients

• ✓ five-spice powder
• white fish fillet
• lemon
• salt
• all-purpose flour
• canola oil
• sesame oil

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

Ingredients

• ✓ five-spice powder
• rosemary
• garlic
• duck leg
• salt
• red wine
• red currant jelly

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

Ingredients

• ✓ five-spice powder
• pork rub seasoning
• pork loin roast
• sweet potato
• brown sugar
• butter
• salt
• black pepper

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

Ingredients

• ✓ five-spice powder
• duck
• onion
• orange
• cranberry
• orange liqueur
• honey
• sugar
• soy sauce

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

Ingredients

• ✓ five-spice powder
• salt
• sugar
• pork sparerib
• red pepper flakes
• black pepper
• liquid smoke
• barbecue sauce

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

Ingredients

• ✓ five-spice powder
• potato
• bacon
• butter
• fennel
• vegetable stock
• salt
• black pepper

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

Ingredients

• ✓ five-spice powder
• peach
• lemon zest
• sugar
• water
• butter
• sugar
• self-rising flour
• milk

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

Ingredients

• ✓ five-spice powder
• chicken
• garlic
• lime
• fish sauce
• rice vinegar
• hot chile paste
• ginger
• soy sauce
• rice vinegar

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

Ingredients

• ✓ five-spice powder
• milk
• egg yolk
• milk
• coconut milk
• butter
• arborio rice
• white sugar
• salt
• vanilla extract
• mango

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

Ingredients

• ✓ five-spice powder
• all-purpose flour
• salt
• vegetable oil
• water
• ground chicken
• water chestnut
• green onion
• soy sauce
• sugar
• sesame oil
• oil

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

Ingredients

• ✓ five-spice powder
• ✓ five-spice powder
• rice vinegar
• onion
• garlic
• salt
• red pepper flake
• bay leaf
• baby back rib
• soy sauce
• rice vinegar
• sambal oelek chili paste
• dijon mustard
• ketchup
• honey
• brown sugar

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

Ingredients

• ✓ five-spice powder
• chicken broth
• butternut squash
• carrot
• sweet potato
• apple
• butter
• brown sugar
• white wine
• cream
• salt
• pepper
• bacon
• green onion

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

Ingredients

• ✓ five-spice powder
• sour cream
• sugar
• egg
• flour
• vanilla extract
• salt
• blueberry
• pie crust
• all-purpose flour
• white sugar
• butter
• pecan

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

Ingredients

• ✓ five-spice powder
• all-purpose flour
• ginger
• baking soda
• cinnamon
• salt
• white sugar
• molasses
• vegetable oil
• egg
• water
• powdered sugar
• lemon juice
• lemon zest

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

Ingredients

• ✓ five-spice powder
• crawfish tail
• white pepper
• sea salt
• nutmeg
• basil
• heavy cream
• seafood stock
• garlic
• red bell pepper
• celery
• onion
• butter
• acorn squash
• cinnamon
• butter
• brown sugar

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

Ingredients

• ✓ five-spice powder
• butternut squash
• pork sausage
• potato
• celery
• carrot
• chickpea
• tomato
• onion
• tomato sauce
• green bell pepper
• garlic
• curry powder
• cumin
• salt
• black pepper

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

Ingredients

• ✓ five-spice powder
• celery salt
• allspice
• garlic powder
• onion powder
• black pepper
• salt
• worcestershire sauce
• hot pepper sauce
• mustard powder
• lemon juice
• onion
• water
• bourbon whiskey
• pineapple juice
• corn syrup
• apple cider vinegar
• tomato paste
• brown sugar
• ketchup

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

Ingredients

• ✓ five-spice powder
• white sugar
• water
• grape

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

Ingredients

• ✓ five-spice powder
• sugar
• egg
• water
• butter
• peach
• pie pastry

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

Ingredients

• ✓ five-spice powder
• little smokie sausage
• bacon
• brown sugar
• cola-flavored carbonated beverage
• hot pepper sauce

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

Ingredients

• ✓ five-spice powder
• egg
• white sugar
• olive oil
• orange zest
• all-purpose flour
• baking powder
• salt

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

Ingredients

• ✓ five-spice powder
• carrot
• soy sauce
• rice vinegar
• garlic
• sesame oil
• ginger root

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

Ingredients

• ✓ five-spice powder
• ketchup
• brown sugar
• honey
• garlic
• chile-garlic sauce
• soy sauce
• meatball

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

Ingredients

• ✓ five-spice powder
• butter
• all-purpose flour
• white sugar
• salt
• baking powder
• egg yolk
• ice water
• blueberry

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

Ingredients

• ✓ five-spice powder
• pork shoulder
• salt
• black pepper
• olive oil
• garlic
• brown sugar
• soy sauce
• fish sauce

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