159675 szechuan poivre port ginger sauce Recipes

soy sauce, sugar, water, minced garlic, lemon juice, szechuan chili sauce, whole chicken wings, king arthur unbleached self-rising flour, oil for deep-fat frying

water, uncooked thin spaghetti, frozen stir-fry vegetable blend, reduced-fat butter, boneless skinless chicken breasts , cut into 2-inch strips, garlic cloves, minced, crushed red pepper flakes, canola oil, stir-fry sauce, green onions, chopped

port wine, pilsner or dark beer, ground nutmeg, shredded swiss cheese, sourdough bread, cubed

low-salt chicken broth, ruby port, butter, diced, orange peel (orange part only), sugar, whole roasted chestnuts, seedless red grapes (about 14 oz), coarse kosher salt, chopped fresh italian parsley

port wine, sugar, lemon rind , 2-inches each, lemon juice, black peppercorns, cinnamon stick, 3-inches, bartlett pears, peeled, cored, halved, fresh mint

garlic cloves, bay leaves, port wine (ruby or tawny), extra-virgin olive oil, cider vinegar, sweet paprika, sea salt , plus more to taste, chicken thigh, boneless, skinless, cut into bite-size chunks (about 1-inch dice ), cilantro, chopped, onion, finely diced

chicken wing sections (fresh or frozen ), tblsp dark soy sauce, chili bean paste (toban djan), garlic, minced, hot sauce (optional), peanut oil, sesame seeds

pork tenderloin, vegetable cooking spray, peanut oil, divided, peeled, minced gingerroot, dried crushed red pepper, garlic, minced, low-sodium soy sauce, snow pea pods, cooked long-grain rice (cooked without salt or fat), chilled, coarsely shredded carrot, sliced green onions

dark or light sesame oil, chicken breast tenders, crushed red pepper, fresh stir-fry vegetables (about 2 1/2 cups), low-sodium teriyaki sauce

canned no-salt-added chicken broth, undiluted, low-sodium soy sauce, tomato puree, sugar, cornstarch, dried crushed red pepper, unpeeled medium-size fresh shrimp, vegetable cooking spray, green onions , cut into 1-inch pieces, peeled, minced gingerroot, cooked long-grain rice (cooked without salt or fat)

lean flank steak, soy sauce, divided, cornstarch, divided, dry sherry, vegetable oil, divided, sugar, rice wine vinegar, dark sesame oil, cellophane noodles, uncooked, garlic, crushed, dried red chile pepper pods, shredded carrot, shredded celery, sliced green onions

dark or light sesame oil, chicken breast tenders, dried red pepper flakes, fresh stir-fry vegetables (about 2 1/2 cups), low-sodium teriyaki sauce

turkey ; neck, gizzard and heart reserved for gravy base, butter, room temperature, more) canned low-salt chicken broth, tawny port, water, onion, coarsely chopped, carrot, coarsely chopped, granny smith apple, peeled, cored, coarsely chopped, gravy base, all purpose flour

onions, sliced, unsalted butter, chicken livers, halved and trimmed, all-purpose flour, olive oil, tawny port, minced fresh parsley leaves, hazelnuts, toasted and skinned (procedure follows) and chopped

firm-ripe bosc pears, unsweetened white grape juice, ruby port, sugar, green or white cardamom pods, smashed, cinnamon stick, water, fresh lemon juice, creme fraiche, well stirred

dry red wine, ruby port, water, sugar, honey, five 3-inch strips of orange zest, removed with a vegetable peeler, firm-ripe pears , preferably anjou or bartlett (about 3 lb), lemon curd mousse as an accompaniment

port wine, balsamic vinegar, honey, chopped fresh thyme or 1 tsp dried thyme, chopped shallot (1 large), dijon mustard, extra virgin olive oil, salt , to taste, fresh ground pepper