saucy

These spicy Sriracha noodles are a simple yet absolutely flavor-packed Thai noodles dish – for those who aren&#039;t afraid of a bit of heat! Taking less than 20 minutes to make, these &#039;dragon noodles&#039; are a wonderful quick mid-week meal. Plus, this recipe is gluten-free, meat-free, vegan, and healthier than your favorite instant noodle packets!

Spicy Noodles

oz rice noodles ((*see notes))

tbsp oil

tbsp ginger (fresh, grated)

garlic

sweet red peppers (chopped)

red chili pepper (minced)

spring onions (chopped)

tsp smoked paprika (optional)

Salt and black pepper (to taste)

tomato paste

vegetable broth (or water)

soy sauce ((gluten-free) or coconut aminos)

tbsp rice vinegar

maple syrup (or more to taste)

cornstarch

tsp sesame oil

Red pepper flakes (to taste)

Cook rice noodles (or your favorite noodles) in salted water until al dente (make sure to not overcook them). Drain.

Heat oil in a skillet and sauté garlic and ginger over medium heat for about 1 minute, stirring frequently. Add hot chili pepper, red sweet pepper, the whites of the spring onions, salt, pepper, and smoked paprika. Sauté for about 4 minutes, stirring frequently. Also, stir in tomato paste and Sriracha.

To make the sauce, simply add all sauce ingredients (vegetable broth, dark soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, and red pepper flakes) to a medium bowl and stir with a whisk.

Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.

Add the drained noodles and toss to combine with the sauce. Cook for a further 1 minute, taste it and adjust seasonings if needed.

Garnish with the greens of the spring onions and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.

This summery frittata is delicious right out of the oven, at room temperature or even cool.

Summer Vegetable Frittata Recipe

(10-ounce) clamshells cherry tomatoes

zucchini, ends trimmed and cut into 3/4-inch pieces

yellow squash, ends trimmed and cut into 3/4-inch pieces

extra virgin olive oil

kosher salt

black pepper

eggs

heavy cream

pecorino

salt

leftover roasted summer vegetables (recipe above)

baby arugula

Italian cheese blend

<strong>For the roasted summer vegetables:</strong>

2. Scatter the tomatoes, zucchini and squash evenly onto 2 half sheet pans.

3. Drizzle 1/4 cup of the olive oil over the vegetables on each sheet pan, season generously with salt and pepper and toss to coat.

4. Roast until fork-tender, tossing halfway through, about 18 minutes.

2. In a large bowl, whisk together the eggs and cream. Add the pecorino and salt and season with pepper, to taste. Whisk well to combine; set aside.

3. Scatter the leftover roasted summer vegetables, arugula and cheese blend evenly over the bottom of a seasoned 8-inch cast-iron skillet. Pour the egg mixture over the vegetables and arugula.

4. Using a spatula, make sure all the inclusions are submerged in the egg.

5. Bake until set, about 30 minutes. Cool for at least 5 minutes before serving.

Bourbon Barbecue Pork Ribs are fall-off-the-bone tender. They are slow baked in the oven and basted with a thick and glossy, spicy and sweet, partially homemade bourbon barbecue sauce. Half a rack per person sounds right, yes!?

Bourbon Barbecue Pork Ribs

pork ribs

barbecue sauce

bourbon

hot sauce ((optional))

onion flakes ((or 1/2 tablespoon onion powder))

chili flakes ((optional))

liquid smoke ((optional))

Preheat oven to 300 degrees.  Line a baking sheet with aluminum foil and set aside.

Locate the thin white membrane on the underside of the ribs.  Remove this completely.  To get started, slide a small sharp knife under the membrane to help release it.  Set the knife aside and pull up on the membrane firmly to remove and discard.

Wash the ribs under cold water and pat dry with paper towel.  Set on the prepared baking sheet.

Sprinkle each side evenly with the salt and pepper.

Cover tightly in the aluminum foil.  Place in the oven.  Cook for 2 hours.

While the ribs are baking, add all of the remaining ingredients to a sauce pot and whisk together to combine.  Keep sauce warm over low heat.

Remove the ribs from the oven and remove the aluminum foil.  Return to oven for 30 minutes.

Remove the ribs from the oven again and distribute half of the sauce evenly over both sides of both racks.  Return the ribs to the oven for 30 minutes.

Once again, remove the ribs from the oven, baste the top of the ribs with half of the remaining sauce.  Place back in the oven and broil for 3-5 minutes until slightly charred.

Remove from oven and serve with remaining sauce.

Fall off the bone tender with a spicy, sweet flavour, Family Style Oven Baked Barbecued Ribs are so easy and worth the longer cooking time.

Family Style Oven Baked Barbecued Ribs

brown sugar

dry mustard

paprika

onion powder

garlic powder

cayenne pepper

Locate the thin white membrane on the underside of the ribs.  Remove this completely.  To get started, slide a small sharp knife under the membrane to help release it.  Set the knife aside and pull up on the membrane firmly and discard.

Wash the ribs under cold water and pat dry with paper towel.  Set aside.

Whisk together the brown sugar, dry mustard, paprika, onion powder, garlic, powder, cayenne pepper, ground black pepper, and salt.

Lay each rack of ribs onto a sheet of aluminum foil.  Sprinkle the seasoning mixture evenly over each side of both ribs, rubbing it into the meat as you do so.

Wrap the ribs tightly in the aluminum foil.  Place the wrapped ribs onto the prepared baking sheet and place in the oven.  Cook for 2 hours.

Remove the ribs from the oven and remove the aluminum foil from each rack.  Place the ribs back onto the baking sheet and return to the oven for 30 minutes.

Once again, remove the ribs from the oven, baste the top of the ribs with the remaining sauce.  Place back in the oven and broil for 3-5 minutes until slightly charred.

Remove from oven and serve.

Here's what you need: ground beef, ground pork, panko breadcrumbs, onion, fresh parsley, garlic, eggs, salt, pepper, butter, all-purpose flour, beef broth, ground allspice, nutmeg, heavy cream, salt, pepper, fresh parsley

Swedish Meatballs Recipe by Tasty

beef

lb pork

panko breadcrumbs

½ cup onion, finely minced

parsley,

garlic,

salt,

pepper,

butter

all-purpose flour

beef broth

allspice

½ teaspoon nutmeg, freshly grated

parsley, chopped, to serve

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In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.

Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.

Bake meatballs for 15 minutes, until golden brown. Set aside.

Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.

Add the beef broth, stir, and cook until it thickens.

Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.

Add the meatballs and coat them with the gravy.

Sprinkle with the parsley, poke with toothpicks, and serve!

Baby Back Rib Pulled Pork Sliders

5-6 bbq left over ribs

recipe My BBQ Sauce

slider buns

Gather ingredients before starting recipe.

Remove all the meat from the bones, cut into thin strips, or shred into small pieces, and place in a small non-stick frying pan over medium low heat.

Add 3-4 tablespoons of BBQ sauce to the pan and stir to combine, cover and heat gently until the mixture is bubbly.

Spoon a generous portion of pork onto slider buns and serve with a side of coleslaw or pickled onions.

Pati Jinich shares the Northern Mexico recipe for beef barbacoa that she fell in love with in Chihuahua.

Chihuahua-Style Barbacoa

sirloin cap, fat cap

beef short ribs,

plum tomato, fresh,

white onion,

jalapeño chiles,

bay leaves

rosemary

water

Yukon Gold potato, quartered

jalapeño salsa verde with cumin (link

salsa mixta de chile de árbol (link to recipe below)

chopped cilantro

white onion

avocado slices

warm corn or flour tortillas, bread

 Put the sirloin chunks, short ribs, tomato, onion, garlic, jalapeños, bay leaves, rosemary, salt and pepper in a large Dutch oven or deep lidded pot. Pour in the water and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 1 hour.

 Stir and add the quartered potato. Cover and continue cooking for another hour and 15 minutes to an hour and a half, until the meat falls apart when pulled with a fork. Remove from the heat.

 When you’re ready to eat, remove the potato pieces and enjoy as a cook’s treat or share with your guests. Remove and discard the bay leaves and rosemary. The tomato, onion, garlic and jalapeño will have cooked down and melted into the cooking juices.

 Transfer the meat with a slotted spoon to a small bowl or a baking sheet and, using two dinner forks or your hands, finely shred it. Discard the bones.

 Return the meat to the pot and serve hot with <a href="https://patijinich.com/jalapeno-salsa-verde-with-cumin/" target="_blank">jalapeño salsa verde with cumin</a>, <a href="https://patijinich.com/es/salsa-mixta-de-chile-de-arbol/" target="_blank">salsa mixta de chile de árbol</a>, chopped cilantro and white onion, avocado slices and tortillas or bread for tacos or tortas.

Grilled Pork Tenderloin in Thai Green Chili Sauce

pork tenderloin (trimmed of fat and silver skin)

soy sauce

orange juice

maple syrup

tbsp toasted sesame oil

vegetable oil

recipe Thai Green Chili Sauce

pistachios (coarsely chopped or pepitas)

cilantro leaves

Gather all ingredients before starting the recipe.

Combine 1/4 cup soy sauce, 2 tbsp fresh orange juice, 1 tbsp maple syrup1 tbsp toasted sesame oil and 1 tbsp vegetable oil  in a large plastic resealable bag. Add trimmed pork tenderloin, squeeze out air and seal bag. Massage tenderloin with your hands to make sure that all surfaces are covered. Refrigerate for an hour, or up to 4 hours. Remove from the refrigerator an hour before grilling, or just set aside for an hour to marinate.

Marinade

Pre heat oven to 400°F

Remove tenderloin from marinade, pat dry, discard marinade.

Heat oven proof skillet on medium high heat for 2-3 minutes.

Add tenderloin and sear each side for about 2-3 minutes.

Place skillet in pre heated oven and roast for 10-12 minutes.

Remove tenderloin and allow to rest for 5-10 minutes before slicing.

Pork Tenderloin

While tenderloin is resting, gently the Thai Green Chili Sauce until it is just warm.

Drizzle sauce over the bottom of a serving platter, place sliced pork tenderloin on top of the sauce and garnish with chopped pistachios or pepitas and cilantro leaves.

Serving

Top 8 saucy recipes from across the web

The most viewed saucy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Noodles

Summer Vegetable Frittata Recipe

Bourbon Barbecue Pork Ribs

Family Style Oven Baked Barbecued R...

Swedish Meatballs Recipe by Tasty

Baby Back Rib Pulled Pork Sliders

Chihuahua-Style Barbacoa

Grilled Pork Tenderloin in Thai Gre...

Top 8 saucy recipes from across the web

The most viewed saucy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Noodles

Summer Vegetable Frittata Recipe

Bourbon Barbecue Pork Ribs

Family Style Oven Baked Barbecued R...

Swedish Meatballs Recipe by Tasty

Baby Back Rib Pulled Pork Sliders

Chihuahua-Style Barbacoa

Grilled Pork Tenderloin in Thai Gre...

The most viewed saucy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine