Yummy Edamame
Serves 4
Ingredients:
2-3 cups of ready to eat edamame (already steamed)
1 teaspoon minced garlic
1-2 teaspoon CHILE CRUNCH
1-2 teaspoon sesame oil
soy sauce
Directions:
Drizzle sesame oil into bottom of a fry pan. When hot, add garlic and brown lightly.
Add edamame and CHILE CRUNCH. Mix well and stir fry for a couple of minutes.
Drizzle soy sauce over the mixture and serve.
Courtesy Nancy S.
Spicy Cocktail Meatballs Serves 8 Ingredients: For the meatballs: 1 pound ground beef 1 pound ground pork 1 cup bread crumbs 1/2 cup milk 1/2 cup finely chopped onion 2 eggs 1- 1/2 teaspoons salt 1 tablespoon canola oil Sauce: 2 tablespoons canola oil 1 cup finely chopped onion 2 teaspoons CHILE CRUNCH 2 cups ketchup 1/4 cup brown sugar 2 tablespoons red wine vinegar Directions: To make the meatballs: In a large bowl, mix all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over...
Guacamole
Serves 4-6
Ingredients:
2 ripe avocados
1 tablespoon CHILE CRUNCH
1/3 cup chopped Cilantro
juice of 1 lime
salt and pepper to taste
Directions:
Mash avocado with a fork, add the CHILE CRUNCH, cilantro, lime juice and salt and pepper. Serve with corn chips.
Deviled Eggs
Serves 4
Ingredients:
6 hard-boiled eggs, peeled and cut in half
2-3 tablespoons mayonnaise
1-2 tablespoon CHILE CRUNCH
salt and pepper to taste
Directions:
Combine the egg yolks, mayonnaise, and CHILE CRUNCH until smooth. Stuff each egg white half and garnish with cilantro.
Variations: Add finely chopped cilantro or basil to the egg yolk mixture.
*Note: The best way to hard boil eggs, is to place them in a pan with cold water, cover and bring to a boil, turn burner off and let sit for 20 minutes. Refrigerate right away and they will peel more easily.