5 Spice On Ice Recipes

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MINUTE RICE FIVE SPICE CASSEROLE



Minute Rice Five Spice Casserole image

Back around 1950, my grandmother found the recipe off the back of the Minute Rice box. Since then, it has become a family favorite, that we all request at some point in time. It is rather easy, and we usually serve it with cole slaw as the side dish. Plus, it makes wonderful leftovers!

Provided by Chef Garlic

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb ground beef (lean is great, as you don't need to drain it)
1 teaspoon vegetable oil (or any oil you like)
1 1/2 teaspoons salt or 1 1/2 teaspoons no-salt brand salt
1 medium onion, chopped
1 dash pepper, to taste
1/8 teaspoon garlic powder or 1/8 teaspoon garlic granules
1/8 teaspoon thyme (ground basil also works)
1/8 teaspoon oregano (ground is best)
1 -2 bay leaf (try to take them out before baking)
1 (10 3/4 ounce) can mushroom soup, reduced fat works okay
1 (28 ounce) can diced tomatoes (the larger "family size" is good)
1 cup Minute Rice
8 slices sharp cheddar cheese, reduced fat is good

Steps:

  • Brown meat in oil, add onions and cook until tender.
  • Stir in seasonings, soup, tomatoes, and Minute rice.
  • Simmer 5 minutes.
  • Stir occasionally.
  • Spoon into 1 1/2 quart baking dish. (But I only use a cast iron skillet, since it is both oven and stove top friendly. Plus, my Grandmother always made it in a cast iron skillet, and I did learn from her. She was the best cook for comfort foods.).
  • Criss cross with cheese and broil until cheese melts.
  • Garnish with olives if desired.
  • Instead of olives, we sometimes use jalepenos.
  • Also, this recipe works well when you cook it in a cast iron skillet- you only dirty one dish that way!

FIVE SPICE PUMPKIN WITH TAHITIAN VANILLA ICE CREAM AND CARAMEL SAUCE



Five Spice Pumpkin with Tahitian Vanilla Ice Cream and Caramel Sauce image

Provided by Ming Tsai

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 10

1 ready made 9-inch graham cracker pie shell
1 pound can pumpkin puree
3/4 cup sugar
2 teaspoons 5-spice powder
Pinch of salt
1 (12-ounce) can evaporated milk
1 quart highest quality vanilla ice cream, like Haagen Daz
1 cup sugar
1/4 cup water
1 cup heavy cream

Steps:

  • Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream.
  • PLATING All dishes served family style.

FIVE-SPICE ICE CREAM



Five-Spice Ice Cream image

We were enchanted by Segovia-Welsh’s idea of cold ice cream flavored with "warming" spices such as those found in the fragrant Chinese blend called five-spice powder. It turns the honest little [caramel pecan cakes](/recipes/food/views/350212) into something suave.

Provided by Monica Segovia-Welsh

Yield Makes about 1 1/2 quarts

Number Of Ingredients 16

3 (2-inch) pieces dried tangerine peel
2 teaspoons black peppercorns
1 teaspoon pink peppercorns
1 whole star anise
1/2 teaspoon whole cloves
1/2 teaspoon whole allspice
2 cups heavy cream
2 cups whole milk
1 cup sugar, divided
1 vanilla bean, split lengthwise
1 whole large egg
8 large egg yolks
1 tablespoon dark rum
1/4 teaspoon kosher salt
an electric coffee/spice grinder
an ice cream maker

Steps:

  • Tear tangerine peel into pieces. Pulse peppercorns, star anise, cloves, and allspice to a coarse mixture in grinder.
  • Combine cream, milk, tangerine peel, spices, and 1/2 cup sugar in a heavy medium saucepan. With tip of a paring knife, scrape seeds from vanilla bean into cream mixture, then drop in pod. Bring mixture just to a boil over medium heat. Remove from heat and let steep, covered, 20 minutes.
  • Bring spiced milk to a simmer, then strain through a fine-mesh sieve into a bowl, discarding spices and peel. Return to saucepan.
  • Whisk whole egg and yolks with remaining 1/2 cup sugar in bowl until pale, then add hot spiced milk in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 170 to 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through fine-mesh sieve into a bowl, then whisk in rum and kosher salt.
  • Chill custard at least 6 hours, then freeze in ice cream maker.

FIVE-SPICE CHICKEN BREASTS WITH HOISIN SAUCE



Five-Spice Chicken Breasts With Hoisin Sauce image

This recipe calls for boneless chicken breasts WITH the skin on. This is a quick recipe- Most of the prep/cook time is just spent allowing the chicken to marinate. While this recipe uses the grill, I don't see why you can't do it on the stove top or under the broiler with a little modification. From Cooking Light.

Provided by Vino Girl

Categories     Chicken Breast

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 13

3 1/2 cups water
1/3 cup kosher salt
3 tablespoons brown sugar
2 tablespoons Chinese five spice powder
4 (6 ounce) boneless chicken breast halves
1 cup ice
2 tablespoons hoisin sauce
2 teaspoons dark sesame oil
2 teaspoons fresh ginger, minced
1 1/2 teaspoons brown sugar
1 1/2 teaspoons reduced sodium soy sauce
1/4 teaspoon Chinese five spice powder
cooking spray

Steps:

  • Combine water, kosher salt, 3 Tbsp brown sugar, and 2 Tbsp soy sauce in a large bowl and stir until salt and sugar have dissolved.
  • Stir in 2 Tbsp five-spice powder.
  • Pour mixture into a large ziplock bag.
  • Rinse chicken with cold water.
  • Place chicken and ice in bag with the salt mixture.
  • Refrigerate for 2 hours, turning several times.
  • Remove chicken from bag and pat dry with paper towels.
  • Discard the brine/marinade.
  • Combine hoisin sauce, sesame oil, ginger, 1 1/2 tsp brown sugar, 1 1/2 tsp soy sauce, and 1/4 tsp five-spice powder in a small bowl.
  • Heat one side of the grill to medium and leave the other side turned off.
  • Place chicken, skin side down, on grill rack coated with cooking spray.
  • Close lid and grill for 8 minutes on each side, brushing it occasionally with the hoisin sauce mixture.
  • Place chicken skin side up on the unheated side of the grill; brush again.
  • Grill an extra 5 minutes or until done.
  • Discard skin and serve.

Nutrition Facts : Calories 420, Fat 15.8, SaturatedFat 4.1, Cholesterol 143.1, Sodium 9748.1, Carbohydrate 15.6, Fiber 0.3, Sugar 13.8, Protein 51.1

FIVE SPICE ICE CREAM



Five Spice Ice Cream image

Delicious and different. From the Edmonton Journal. Cook time is chill time. Try with Brandied B.C. Cherries (recipe on site).

Provided by lizeroo

Categories     Frozen Desserts

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

8 cups vanilla ice cream, softened
1 1/2 teaspoons Chinese five spice powder (available in the ethnic foods section)
2 tablespoons brandy
1 teaspoon vanilla

Steps:

  • Combine all ingredients.
  • Spoon into a container.
  • Cover and freeze until firm.
  • May be frozen for up to four days.

Nutrition Facts : Calories 401.6, Fat 21.1, SaturatedFat 13, Cholesterol 84.5, Sodium 153.7, Carbohydrate 45.4, Fiber 1.3, Sugar 40.8, Protein 6.7

CHINESE FIVE SPICE



Chinese Five Spice image

I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario

Provided by Taste of Home

Time 20m

Yield about 1/2 cup.

Number Of Ingredients 5

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

Steps:

  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

LITCHI FIVE-SPICE ICE CREAM



Litchi Five-Spice Ice Cream image

Yield Makes about 2 quarts

Number Of Ingredients 7

1 cup sugar
1 tablespoon cornstarch
3 large eggs
slightly rounded 1/4 teaspoon five-spice powder
2 1/2 cups milk
1 3/4 cups drained chilled whole pitted litchis in syrup (about two 15-ounce cans)
1 1/2 cups chilled heavy cream

Steps:

  • In a heatproof bowl whisk together sugar, cornstarch, eggs, five-spice powder, and a pinch salt until combined well. In a heavy saucepan heat milk just to a boil and add in a slow stream to egg mixture, whisking. Transfer custard to pan and bring to a boil over moderate heat, whisking constantly. Boil custard gently, whisking, 1 minute. Remove pan from heat and cool custard, stirring occasionally. Chill custard, covered. until cold, about 3 hours.
  • In a blender purée litchis with 1/2 cup cream and stir into custard with remaining cup cream. Freeze custard in an ice-cream maker. Ice cream may be made 1 week ahead.

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10 EASY 5 SPICE RECIPES YOU NEED IN YOUR LIFE - INSANELY GOOD

From insanelygoodrecipes.com
  • 5-Spice Chicken with Vegetable Stir-Fry. This stir fry hits all five taste sensors, but that isn’t the only thing it has going for it! It’s also low-carb, gluten-free, and paleo-friendly.
  • Soy Honey Salmon Meatballs. These may be the most unique meatballs you’ll ever try. In fact, they’re like salmon patties, only smaller, juicier, and in meatball form.
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  • Air Fryer Butternut Squash. There are so many ways to cook butternut squash. But I think this Air Fryer recipe has to be my favorite. It’s so quick and easy.
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