HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
SRIRACHA-CARAMEL SAUCE
What do you get when you marry two icons like caramel and sriracha? A silky, funky, fiery spread to drizzle on popcorn, brownies and ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Whisk together the heavy cream, butter, corn syrup and salt in a small saucepan and bring to a simmer over medium heat. Once the mixture starts bubbling, remove it from the heat and reserve.
- Sprinkle the sugar evenly in a large skillet over medium heat. Cook, without stirring, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the skillet (but not stirring), until the caramel is dark amber, 3 to 5 minutes. Remove the skillet from the heat and quickly pour the warm cream mixture into the caramel, whisking until smooth.
- Stir the sriracha into the caramel sauce and then pour the sauce in a small serving bowl to let cool and thicken.
SRIRACHA CREAM CHEESE
Steps:
- In a bowl, mix the cream cheese and Sriracha until combined. Use immediately or store, refrigerated, in an airtight container for up to 1 week. For a fluffier spread, beat in a stand mixer equipped with a whisk attachment at high speed for several minutes to whip in air and lighten the texture.
- BAGELS AND CREAM CHEESE DUH! WHAT ELSE?
- Bagels were too easy for you, huh? Give your favorite cracker the boost it needs or try it alongside crudités. For a real kicker, use it to stuff Jalapeño poppers (page 38)!
SRIRACHA CASHEW CREAM SAUCE
Sriracha is spicy with a touch of sweetness making it irresistible to those who try it and this cashew cream sauce is another way for us sriracha fans to get our fix. This recipe is so simple, versatile and can be used in many different ways. Use it as a pasta cream sauce or as a sauce to drizzle on roasted vegetables and baked sweet potatoes. You can use it as a dip or as a salad dressing. This is also fantastic as a spread on burgers, sandwiches or any place you may use mayo type products. Even tacos, burritos and quesadillas would benefit from a drizzle of this sriracha cashew cream sauce. And don't forget to add it to vegan sushi rolls, this makes for a great dragon sauce. Make it as spicy as you like! From The Simple Veganista.
Provided by Sharon123
Categories Nuts
Time 10m
Yield 2/3 cup, 3 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients into a small blender. Blend until creamy, taste for flavor adding extra chili sauce if needed.
- Thin with water to desired consistency using one tablespoon at a time. If you find it's too watery add a few cashews and blend again until smooth.
- Store leftovers in an air tight container in the refrigerator for up to six days.
- Notes: Add as much sriracha as you like to suit your taste. The one tsp listed here is a good starting point for a mellow flavor. Feel free to add salt to taste. Lastly, you can use 1 tablespoon of lemon juice in cashew cream, but didn't add any in this recipe. You may try adding 1 tablespoon if you have it on hand for another layer of flavor.
Nutrition Facts : Calories 143.2, Fat 10.8, SaturatedFat 2.1, Sodium 31.1, Carbohydrate 9.3, Fiber 1.5, Sugar 1.4, Protein 4.7
CRISPY SRIRACHA SPRING ROLLS
While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.
Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
BAKED MAC 'N' CHEESE (SRIRACHA)
Make and share this Baked Mac 'N' Cheese (Sriracha) recipe from Food.com.
Provided by gailanng
Categories Thanksgiving
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees. Lightly spritz a 2-quart casserole dish with nonstick cooking spray.
- In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the bread crumbs, stirring gently. Turn off the heat, allow the bread crumbs to absorb the butter and reserve.
- In a large stockpot, bring 2 quarts of salted water to a rolling boil. Add the macaroni noodles and stir. Cook until the noodles are just slightly undercooked, 7 to 8 minutes.
- While the pasta is cooking, melt the remaining 4 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion begins to sweat, about 5 minutes. Whisk in the flour. Cook for 2-3 minutes, stirring constantly to avoid lumps. Add 1/2 cup of the milk while whisking. Once the milk has been absorbed by the flour and thickened slightly, add the remainder of the milk, followed by the cream. Add the salt, dried mustard, pepper, and nutmeg. Simmer gently for 5 minutes, stirring occasionally.
- Stir in the Sriracha. Gradually add 1 1/2 cups of the Cheddar while slowly whisking, one handful at a time. Once all the cheese has melted, toss in the cooked macaroni, coating the noodles with the cheese sauce. Transfer the noodles and sauce to the baking dish. Top with the Parmigiano-Reggiano cheese and the remaining 1/4 cup Cheddar cheese. Cover with an even layer of the buttered bread crumbs.
- Bake, uncovered, until golden brown, 18 t 22 minutes. Allow to sit for 5 minutes so that the molten cheese lava can cool just a touch. Divide into squares, place, and garnish with the parsley.
More about "sriracha cream cheese food"
SPICY SRIRACHA CREAM CHEESE DIP RECIPE | FROM SCRATCH FAST
From fromscratchfast.com
4/5 (1)Total Time 5 minsCategory Appetizer
16 AMAZING THINGS YOU NEED TO BE DOING WITH SRIRACHA
From firstwefeast.com
SWEET AND SRIRACHA CREAM CHEESE SPREAD - SORTEDFOOD
From sortedfood.com
16 DELICIOUS WAYS TO EAT SRIRACHA WITH EVERY MEAL
From spoonuniversity.com
50 HEALTHY MEALS MADE EVEN BETTER WITH SRIRACHA HOT …
From greatist.com
SRIRACHA CASHEW CREAM SAUCE (AIOLI) - ULTRA CREAMY
From simple-veganista.com
SRIRACHA SPECIAL SAUCE RECIPE | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
SRIRACHA CHEESE SAUCE - PEPPERSCALE
From pepperscale.com
THE 31 BEST SRIRACHA RECIPES OF ALL TIME - BON APPéTIT
From bonappetit.com
WHAT IS SRIRACHA AND WHY DO PEOPLE LOVE IT? | TASTE OF …
From tasteofhome.com
SUNDAY DINNER: BAKED PASTA WITH SRIRACHA CREAM SAUCE
From sheknows.com
SRIRACHA CREAM CHEESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SRIRACHA CREAM CHEESE - COOK FAST, EAT WELL
From cookfasteatwell.com
EASY HOMEMADE SRIRACHA (15 MINUTES!) - MINIMALIST BAKER
From minimalistbaker.com
22 UNIQUE WAYS TO USE SRIRACHA (+ HOW TO MAKE YOUR OWN!) - BRIT …
From brit.co
GROCERY PRODUCT
From thriftyfoods.com
SRIRACHA: NUTRITION, BENEFITS, DOWNSIDES - HEALTHLINE
From healthline.com
SEVEN CLASSIC SRIRACHA USES - PEPPERSCALE
From pepperscale.com
SRIRACHA PIMENTO CHEESE SPREAD - BUDGET BYTES
From budgetbytes.com
SRIRACHA CREAM SAUCE WITH KIELBASA - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
CREAM CHEESE WONTON + SRIRACHA CREAM CHEESE AIOLI | RECIPE
From pinterest.ca
HONEY SRIRACHA CREAM CHEESE, HONEY SRIRACHA
From world.openfoodfacts.org
SRIRACHA CREAM CHEESE | LORILOO
From lori.blog
HOMEMADE SRIRACHA SAUCE - LEITE'S CULINARIA
From leitesculinaria.com
SRIRACHA: WHAT IS IT AND HOW DOES IT TASTE LIKE | FINE DINING LOVERS
From finedininglovers.com
HOMEMADE SRIRACHA HOT SAUCE RECIPE - EASY & SPICY
From simpleandsavory.com
CHEESY SRIRACHA CHICKEN DIP - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
SRIRACHA AND CREAM CHEESE WONTON BOMBS | RECIPE | FOOD, …
From pinterest.ca
CREAMY SRIRACHA SAUCE - BEST FOODS
From bestfoods.com
CREAMY SWEET SRIRACHA SAUCE - WHOLE MADE LIVING
From wholemadeliving.com
SRIRACHA CREAM SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SRIRACHA SOUR CREAM - HOMEMADE MEXICAN YUM YUM SAUCE
From savoryexperiments.com
THE 17 GREATEST SRIRACHA HOT SAUCE FOOD RECIPES - HICONSUMPTION
From hiconsumption.com
20 SPICY RECIPES FOR THE TRULY SRIRACHA OBSESSED | ALLRECIPES
From allrecipes.com
THE HISTORY AND USES FOR SRIRACHA SAUCE
From thespruceeats.com
SRIRACHA AND CREAM CHEESE WONTON BOMBS RECIPE - FOOD NEWS
From foodnewsnews.com
PUT SRIRACHA ON EVERYTHING | FOOD & DISCOVERY | KCET
From kcet.org
SPICY SRIRACHA CREAM CHEESE DIP – MY ROI LIST
From myroilist.com
SPICY SRIRACHA CREAM CHEESE DIP RECIPE - FOOD NEWS
From foodnewsnews.com
HONEY SRIRACHA CREAM CHEESE, HONEY SRIRACHA - LABELCHK.COM
From labelchk.com
CREAMY SRIRACHA SAUCE - VEGGIES DON'T BITE
From veggiesdontbite.com
25 AWESOME THINGS YOU CAN DO WITH SRIRACHA | PREVENTION
From prevention.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love