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BettyCrocker.com<p>You know the holiday season has begun when your house is filled with the sweet, spicy scent of gingerbread cookies. They are festive, quick and easy to make, and are a fun activity for the whole family.</p> <p>Nothing welcomes both the young and young at heart into the kitchen like these charming treats, but have you ever wondered where gingerbread men got their start?</p> <p>Food historians believe that gingerbread first originated in Greece around 2400 BC. China developed a gingerbread recipe during the 10th century and by the late Middle Ages, Europeans had developed their own version of gingerbread. However, it wasn't until the 16th century that the now classic shape of a gingerbread man entered the picture. Queen Elizabeth I, known for delighting her guests with creative confections, is credited with creating the first gingerbread men. She ordered her royal bakers to make them in the likeness of her prominent guests, setting the stage for these legendary cookies' association with the festive season.</p> <p>Ever since the Elizabethan era, gingerbread men have become a beloved Christmas tradition. They’re fun to decorate, delicious to eat, and a creative way to gather friends and family together. Whether you like yours with crispy edges and soft centers, or delightfully crunchy, our Gingerbread Men Cookies are sure to fit the bill.</p> <p>Need other ideas? Take a peek into our <a href="https://www.bettycrocker.com/recipes/dishes/cookie-recipes/christmas-cookies">Christmas Cookie Headquarters.</a></p>Food and WineAndrew Zimmern’s Kitchen AdventuresOn my first visit to Malaysia, I found myself in Penang sitting in a small Thai café near New Lane, and I ordered something called Bangkok Chicken. I almost ate the plate, and when I was done, I began interrogating the chef about the dish and came up blank. Language barriers were one issue. The fact that I was a foot taller and twice this guy’s weight didn’t help, either. So I returned the next day with my crew, ordered the dish again, and this time positioned myself at his elbow while he made this dish.Now, in most of Asia, when someone is stir-frying, they have a dozen or so sambals and sauces already cooked, seasoning purees of all kinds already pounded in a mortar and so on, so it took me ordering this dish several times that day to figure it out, but it was worth it. This recipe serves four to six people as an entrée and can also be made with any protein imaginable. I have done this dish with halved lobsters, pork chops, quail, shrimp, even lamb chops, to much applause from the assembled hordes.The funniest part about this recipe is the joy it brings to people who notice that Simply Heinz ketchup is part of the recipe. I love to use Heinz’s corn syrup-free ketchup as an ingredient in cooking; the stuff is awesome and very traditional in many parts of southern Asia, where tomato-vinegar-sugar sauces have been used for centuries. The heat-sweet factor here is phenomenal, and I think this recipe is the one my friends clamor for the loudest when we plan dinner parties. Serve it with plenty of Asian short-grain or Thai sticky rice, a tart salad (anything from arugula with lemon and oil to spicy green papaya works superbly) and some steamed green vegetables.—Andrew Zimmern Stellar Thai RecipesFood.comYou've had a long morning of snorkeling, and you're craving some jerk (no, NOT the hirsute one in the Speedo on the chaise lounge next to yours), but you don't want a heavy meal that might cause belly pooch over your bikini bottom. Well, The Kitchen Tourists have just the thing for you: fiery hot jerk salmon, resting on a bed of fresh crisp tossed salad with an island twist, all topped with a sweet and tangy tropical vinaigrette. There, now you're satisfied, and you can still rock that hot little outfit you picked out for the evening waterside festivities. Team contributions that made this recipe what it is are as follows: Captain evelyn/athens = warm allspice and nutmeg, Ed&Theresa = fresh salmon, fluffernutter = kicky ginger, MA HIKER = spicy hot peppers, Mandy from Oz = crisp cilantro, Laffer = cooling papaya, ms.susan = fire-taming coconut milk, TansGram = filling beans, Tisme = zingy lime, tunasushi = crunchy cashews, Muffin Goddess = sweet mango Life is good, mon! Enjoy! (P.S. special thanks to Team Captain evelyn/athens!) NOTE: as noted by a reviewer (and myself, actually, after the fact), the dressing recipe makes way more than you'll need for this salad. The dressing is good on just about any kind of salad (I know, because I went through A LOT of salad trying to use up my batch of dressing lol), but if you don't eat salads very often, you may want to half or quarter the dressing part when you make this. :)Spicy Eats and Sweets. The Kitchen is celebrating Cinco de Mayo with Marcela Valladolid's Flambeed Tostados, Geoffrey Zakarian's Mango Picante Margarita, and cookbook author...
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Sunny uses an Asian condiment to add spice to cream cheese for a bagel. From: Spicy Eats and Sweets with The Kitchen. First Up 01:27.
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