Dragonbowlsauce Recipes

DEANO'S DRAGON BREATH BOMBS

Deano's Dragon Breath Bombs image

Provided by Dean McDermott

Categories dessert

Time 20m

Yield about 2 dozen squares

Number Of Ingredients 6

Ingredients

3 tablespoons butter or margarine, plus more for greasing the pan
One 10-ounce bag marshmallows or 4 cups mini marshmallows
6 cups puffed rice cereal
1/2 cup chocolate chips
Rainbow sprinkles, for topping
Liquid nitrogen

Steps:

Grease a 9- by 11-inch baking pan with butter.
Melt the butter in a large pot over medium heat. Add the marshmallows, and stir until melted and smooth. Add the cereal and mix well. Working quickly, add the chocolate chips. (Depending on the temperature of the crispy mix, your chips may melt and you'll have chocolate crispy squares. If you add them as the mixture gets stiff and cool, they'll stay intact as chips. It's completely up to you.)
Spread the mixture out evenly into the greased pan with an oiled spatula or waxed paper, pressing down gently to fit it into the pan. Dust the top with rainbow sprinkles and refrigerate. When cool, cut into 1-inch squares.
Pour 2 to 3 inches of liquid nitrogen very slowly into a stainless steel bowl. Make sure to wear your goggles and gloves!
Drop 8 to 10 crispy squares into the liquid nitrogen for 30 to 40 seconds. Scoop them out with a slotted spoon and place on a serving plate. Wait 10 seconds then eat the squares. You will have some 'dragon's breath' coming out of your mouth and nose. Thrills and chills will ensue!

DRAGON TOES

Dragon Toes image

Provided by Food Network

Categories appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 3

Ingredients

24 habanero peppers
24 scallops, muscles removed
24 slices bacon

Steps:

Preheat the oven to 400 degrees F.
Slice the tops of the peppers off and discard the tops but keep the membranes. Place the scallops inside the peppers. Starting at one end, roll each pepper in 1 slice of bacon. Skewer the dragon toe through the center, placing 3 toes per skewer.
Roast in the oven for 12 minutes.

DRAGON LADY STEW

Dragon Lady Stew image

I love presenting this stew at Halloween. The harvest flavors and the black wild rice are perfect for the occasion. I named the stew after a close friend.-Marina Castle, Canyon Country, California

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 pound boneless country-style pork ribs, cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon white wine
1-1/2 teaspoons salt
1 teaspoon Chinese five-spice powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
Dash ground allspice or cinnamon
4-1/2 cups water, divided
4 small red potatoes, cubed
1 medium tart apple, peeled and sliced
2 tablespoons cornstarch
Cooked wild rice
Chopped fresh parsley, optional

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Brown pork. Add carrots, celery and onion; cook and stir 2-4 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in bay leaves, wine, seasonings and 4 cups water. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, 1-1/2 hours. , Add potatoes and apple. Cook until tender, 15-20 minutes. Mix cornstarch and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves. Serve over wild rice and, if desired, top with parsley.

Nutrition Facts :

DRAGON BOWL SAUCE

Dragon Bowl Sauce image

A famous vegetarian restaurant in Vancouver (the Naam) makes an amazing Dragon bowl stir fry with loads of tofu and veg and an amazing sauce. I think there are lots of versions of the dish out there, but one of the best I ever found was posted on www.thestraight.com, originally from 'Ripe From Around Here'. This is my adaptation, a few other favourite ingredients thrown in and lighter in oil. Serve over hot rice and steamed veg or some tofu. I like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. Some recipes include less tamari and use miso. Lots of variations you could do, and lots of ways to use it.

Provided by magpie diner

Categories Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup nutritional yeast
1 teaspoon turmeric
2 garlic cloves, roughly chopped
2 tablespoons water
2 tablespoons maple syrup
2 tablespoons tamari
1 tablespoon rice vinegar
1 teaspoon flax seed meal (optional)
1 tablespoon grapeseed oil (any light oil, or use flax oil if you're not going to heat the sauce)

Steps:

Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
Store any leftovers in a sealed glass jar in the fridge for up to 1 week.

Nutrition Facts : Calories 157.3, Fat 7.6, SaturatedFat 0.8, Sodium 1013.3, Carbohydrate 19.4, Fiber 2.6, Sugar 12.5, Protein 5.4

THAI DRAGON BOWL

Thai Dragon Bowl image

This is a full flavoured & hearty soup with a little bit of heat from the cookbook put out by a fabulous restaurent in Victoria, BC called Rebar Modern Food. It's easy to throw together and will have you craving more. To make this a vegan soup, replace fish sauce for soy and omit the prawns.

Provided by Debi9400

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

8 cups vegetable stock
1 tablespoon lemongrass, minced
3 tablespoons minced ginger
3 garlic cloves, minced
1/2 teaspoon green curry paste
3 tablespoons soy sauce
1/4 cup fish sauce
1 cup light coconut milk
3 tablespoons lime juice
8 -14 ounces rice noodles, medium width
extra firm tofu, half a block cut into 1 inch strips
30 -40 cooked prawns
6 ounces snow peas, cut into 1 inch pieces
2 green onions, finely chopped
2 -3 tomatoes, diced
1 cup cremini mushroom, sliced
1/2-1 zucchini, sliced and cut into quarters
1/4 cup cilantro
1/2 cup fresh basil
2 tablespoons sambal oelek (to taste)

Steps:

Heat the tock to a simmer and add the minced lemongrass, ginger and garlic; simmer 15 minutes. Strain the stock through a seive to remove the solids and return the liquid to the pot.
Stir in curry paste, soy and fish sauces into the broth and simmer 5 minutes. Add coconut milk and lime juice.
After about 2 1/2 minutes, while the broth is simmering, add the rice noodles, tofu and sugar snap peas and then at 5 minutes add the rest of the ingrediants and simmer until heated through.
Serve in large bowls with lime wedges and crusty bread.
*tip - if some of your guests don't like the heat, serve the sombel oelek on the side for those that do though it's much nicer with the flavours simmered into the soup.

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