STICKY FIVE-SPICE SHORT RIBS
Provided by Aida Mollenkamp
Categories main-dish
Time 2h8m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
- Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
- Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
- Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.
FIVE-SPICE SHORT RIBS
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
- Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
- Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.
Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 55 grams, Carbohydrate 14 grams, Fat 112 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 49 grams, Sodium 1213 milligrams, Sugar 6 grams, TransFat 0 grams
FIVE-SPICE SHORTBREAD
Provided by Ming Tsai
Categories Cookies Mixer Dessert Bake Freeze/Chill Christmas Cocktail Party New Year's Day New Year's Eve Fall Winter Fat Free Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 cookies
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 325°F. In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
- 2. Cut the chilled log into twenty 1/2-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
- 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
SPICED SHORTBREAD COOKIES
Yummy spiced cookies perfect for the holiday season.
Provided by Rylee
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, cinnamon, nutmeg, and cloves in a bowl. Cut in butter until the mixture resembles small crumbs. Pack the crumbs into a ball, then knead by hand until smooth.
- Lightly flour a work surface. Roll dough out into a thick disc, 1/4- to 1/2-inch thick. Cut out desired shapes using a cookie cutter. Place cookies on the prepared baking sheet. Gather scraps together, roll out, and repeat.
- Bake cookies in the preheated oven until edges are lightly browned, about 20 minutes.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 26.5 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 19.6 g, Sodium 218.6 mg, Sugar 6.4 g
CHINESE 5-SPICE OATMEAL COOKIES
When I purchased a bottle of Chinese 5-spice powder from my Watkins lady, this is the recipe that came with it. Chinese 5-spice is a blend of aromatic seasonings and includes the licoricy taste of star anise. You can find Chinese 5-spice prebottled in many grocery stores or at an Asian market (or from your local Watkins rep).
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix together the oats, flour, ground nuts, 5-spice powder, cinnamon, baking powder, and salt.
- In another bowl, using an electric mixer, cream the butter and both sugars until light and smooth.
- Add eggs and vanilla to the butter mixture and beat well.
- Add flour mixture to the butter mixture and beat until blended.
- Drop by mounded tablespoonfuls onto lightly greased cookie sheets, leaving about 1 1/2" gap between each mound of batter.
- Bake at 350° for 12-15 minutes or until done to your liking.
- Cool on wire racks.
- Makes about 3 dozen cookies.
ORANGE SPICE SHORTBREAD
Make and share this Orange Spice Shortbread recipe from Food.com.
Provided by luvcookn
Categories Dessert
Time 40m
Yield 1 disk, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter until it is nice and light. Cream in the sugar, orange peel, and the spices.
- Now work in the flour.
- Knead the dough on an unfloured board until nice and smooth.
- Spray the shortbread pan very lightly with non stick veggie spray.
- Firmly press the dough into the shortbread pan.
- Prick the entire surface with a fork, and bake right in the pan.
- Bake at 325 degrees for about 30-35 minutes, or until lightly browned.
- Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
- If the shortbread does not come right out, tap one edge of the pan.
- Cut the shortbread into serving pieces while it is still warm.
Nutrition Facts : Calories 188.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.2, Carbohydrate 19.6, Fiber 0.5, Sugar 7.4, Protein 1.8
FIVE-SPICE MIX
An ancient spice mix used in Chinese cooking that combines sweet cinnamon and cloves, fennel seeds and star anise, and tongue-tingling Sichuan pepper
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 5
Steps:
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
CHINESE 5-SPICE COOKIES
Try out an aromatic cookie recipe when you bake these delicious Chinese 5-Spice Cookies. Butter, brown sugar and almond extract create the perfect balance of flavor with Chinese five spice. Take a bite out of these cookies for yourself!
Provided by My Food and Family
Categories Dairy
Time 1h2m
Yield 24 servings, 2 cookies each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine flour, five-spice powder, baking soda and dry pudding mix. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg. Gradually add flour mixture, mixing well after each addition.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
- Whisk powdered sugar, water and extract until blended; brush onto cookies. Sprinkle with nuts.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.5313 g, Sugar 0 g, Protein 2 g
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- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth. Add the sugar, and continue to beat until smooth. Add the egg and vanilla pasta, and mix until incorporated, scraping down the sides as needed. Add the flour, sea salt, and five-spice powder, mixing just until combined. Give the dough one last mix with a spatula to smooth out any lumps and make sure no streaks of flour are still visible. Don't have a stand mixer? You can make these by hand or with a hand mixer as well.
- Turn the dough out onto a piece of parchment, and roll into a log 1 1/4 - 1 1/2-inch thick. Wrap the parchment around the dough, and chill for at least 1 hour in the fridge. You can make the candied clementines while you wait (recipe below).
- Preheat an oven to 325°F, and place a rack in the middle of the oven. Line a rimmed baking sheet with parchment, and set aside.
- Take the cookie dough from the fridge, unwrap, and slice into 1/4-inch rounds. Place rounds 2-inches apart on the prepared baking sheet (I fit 13 on 1 baking sheet), then top each round with a slice of candied clementine. The cookies will spread a bit as they bake, so don't worry if the slice completely covers the cookie. Very large clementine slices can cut in half, and halves placed on 2 cookies.
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