738 butter finger recipes

Szechuan peanut noodles tossed in a rich sauce of creamy peanut butter, sesame oil, soy sauce, ginger, garlic, and hot bean paste. No cooking the sauce, just mix, toss, and slurp. Extra sauce keeps in the fridge.

Chicken skewers marinated overnight in curry, five-spice, ginger, soy, and honey, grilled with pineapple and green pepper, then dunked in a creamy peanut-coconut dipping sauce. Southeast Asian street food at home.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

Tuna kebabs alternate fresh tuna and artichoke hearts on bamboo skewers, brushed with a Shanghai-spiced peanut, tamari, and ginger sauce, then broiled until just opaque.

Vegetable coconut curry simmers cauliflower, zucchini, beans, and potatoes in coconut milk with cardamom, turmeric, and cinnamon. A vegetarian, gluten-free Indian-style korma ready in 30 minutes.

Orange-pumpkin chiffon pie with a gelatin-set spiced filling brightened by orange juice and zest, lightened with whipped egg whites. A no-bake holiday alternative to traditional pumpkin pie.

Spicy beef satay skewers marinated in soy sauce, sesame oil, sherry, and ginger, grilled and served with a warm peanut dipping sauce spiked with red pepper flakes.

Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

A spicy and delicious curry recipe that can be served over rice or noodles.

Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.

Ginger honey cheesecake with crystallized ginger, golden raisins, and sour cream on a graham cracker crust. Warm spice meets creamy tang in every slice.

Pumpkin loaf made with brown sugar, toasted pecans, and warm pie spice. Served with a peach preserves cream cheese spread for a sweet-tangy finish. Fall in slice form.

Bay scallops in a fresh ginger and Sauternes beurre blanc, served inside a golden puff pastry shell. French technique meets a subtle Asian twist for a stunning plated dish.

Curried chicken breasts baked in a warm, fragrant curry gravy of onion, garlic, ginger and cinnamon, brightened with a squeeze of lime. The breasts are floured and browned first, then bake gently in the sauce until tender.

Pumpkin date nut bread for the bread machine combines pumpkin pie filling, whole wheat flour, warm spices, walnuts, and chopped dates. Hands-off yeast loaf on the fruit and nut cycle.