SPICY RECIPE RECIPES

Name: Spicy Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2.50 cups.
Ingredients: 1 tablespoon sugar; 1-1/2 teaspoons kosher salt; 1 teaspoon paprika; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 large egg white, room temperature; 2-1/2 cups unblanched almonds

SPICY ALMONDS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spicy Almonds Recipe: How to Make It - Taste of Home image

We like to venture out into the mountain range that surrounds our family cabin. These nuts never taste better than when we enjoy them together at the peak of an amazing hike. Almonds are extremely nutritious, and when dressed up with a wonderful blend of spices, they go from ordinary to awesome! —Gina Myers, Spokane, Washington

Provided by Taste of Home

Categories Snacks

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2.50 cups.

Number Of Ingredients 9

Ingredients

1 tablespoon sugar
1-1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 large egg white, room temperature
2-1/2 cups unblanched almonds

Steps:

Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

Nutrition Facts : Calories 230 calories, FatContent 20g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 293mg sodium, CarbohydrateContent 9g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 8g protein.

SPICY COLESLAW RECIPE - DEAN FEARING | FOOD & WINE

Spicy Coleslaw Recipe - Dean Fearing | Food & Wine image

Plus: More Vegetable Recipes and Tips

Provided by Dean Fearing

Yield 16

Number Of Ingredients 20

Ingredients

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 cup mayonnaise
4 small shallots, coarsely chopped
1 to 2 jalapeños, finely chopped with their seeds
3 tablespoons finely chopped canned green chiles
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons pure maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon malt vinegar
Salt
2 to 3 tablespoons fresh lime juice
6 cups shredded green cabbage
3 cups shredded red cabbage
1 large red bell pepper, cut into matchsticks
1 large yellow bell pepper, cut into matchsticks
1 large green bell pepper, cut into matchsticks
2 medium carrots, coarsely shredded

Steps:

In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Let cool, then grind to a powder in a mortar or spice grinder.
In a blender or food processor, combine the mayonnaise, shallots, jalapeños, canned chiles, garlic, cilantro, maple syrup, Worcestershire, mustard, vinegar, and ground spices; process until smooth. Season with salt and the lime juice.
In a large bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving.

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