Get the latest Five flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/five Sweet and sour type sauce sometimes spicy , great as a appetizer or as a main meal, best served with fried rice, chips and prawn crackers. http://www.grouprecipes.com/103746/kim-do-peking-sauce.html Delicious. Marinate the chicken overnight ,then pop in the oven the next day. http://www.grouprecipes.com/91417/five-spice-roast-chicken.html A beautiful beet red soup that is ready in half an hour thanks to some microwaving http://www.grouprecipes.com/88302/five-spice-beet-soup.html Bananas, coconut, 5 spice make for a differently delicious banana cake. A niice ending for an Asian meal http://www.grouprecipes.com/81899/asian-style-banana-cake.html Caramel apples can have many things added to them to take them out of the ordinary. I like this one from CHOW. Caramel-coated Granny Smith gets a roll in a combination of toasted almonds and sesame seeds. Stuffed inside, sweet marzipan (almond paste) with a dash of five-spice powder adds an unexpected twist. http://www.grouprecipes.com/76523/marzipan-caramel-apples-with-sesame-n-almonds.html Savoury and sweet dinner. Can serve with rice or lo-mein and your choice of veggie. Very versatile meal. http://www.grouprecipes.com/68856/asian-meatballs-in-plum-sauce-on-rice.html I love steak. Instead of potatoes, try this asian version tonight! http://www.grouprecipes.com/68847/asian-style-steak-dinner.html I tried this in a chinese noodle bar and boy is it yummy ! It's really tasty and is guaranteed to impress. http://www.grouprecipes.com/68083/five-spice-beef.html Serve with French-fried potatoes or roasted potato wedges. http://www.grouprecipes.com/66866/five-spice-sour-cream-dip.html "Poussin", French for unfledged chicken or spring chick, owes its tenderness to its young age and fast growth. Just over three weeks of age at processing, and with a dressed weight of approximately 12 to 20 oz. for a whole-body, eviscerated bird, these happy little chickens are free to roam about in comfortable heated barns, in their own natural social clusters. The young Poussins have complete freedom to eat and drink at will. This combined with their young age allows Poussin to be of extremely tender, light meat, while delicately textured and flavored character.In India, small chickens are used for this dish and served as an individual appetizer with chapatis. If you wish to serve it as a starter, use 4 poussins instead of chicken joints. Skin them first and make small gashes with a sharp knife to allow the spices to seep in. http://www.grouprecipes.com/53868/chicken-in-a-hot-red-sauce.html