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    You are in: Home / Community Forums / Asian Cooking / Show and tell Asian recipes you made here
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    Show and tell Asian recipes you made here

    Go to page << Previous Page  1, 2, 3 ... 19, 20, 21, 22, 23  Next Page >>
    Skipper/Sy
    Sat Sep 24, 2011 6:47 pm
    Food.com Groupie
    OT-Off Topic

    Wow Nona, you got to be featured on the main home page of Food dot com!
    Chef of the Day
    Rinshinomori
    I don't really like to eat out, unless I'm traveling, because there are just too many foods to cook.

    Read more: http://www.food.com/#ixzz1YudFvD1e

    Wonderful, send along a signed photo please and the next time you run for an official position, I will vote for you! icon_biggrin.gif

    Skipper/Sy
    icon_cool.gif
    Rinshinomori
    Sat Sep 24, 2011 10:39 pm
    Food.com Groupie
    Thanks Sy!! icon_biggrin.gif icon_biggrin.gif
    Skipper/Sy
    Wed Oct 19, 2011 9:59 pm
    Food.com Groupie
    bank, not successful in adding images? from flickr?
    Leggy Peggy
    Thu Oct 20, 2011 8:08 am
    Food.com Groupie
    Skipper/Sy wrote:
    bank, not successful in adding images? from flickr?


    That's strange. Is it still a problem?
    duonyte
    Sun Apr 01, 2012 9:01 pm
    Forum Host
    Just made a dish that caught my eye in a cookbook - very spicy and yummy - never thought of dill as an Indian herb - anyway, I posted the recipe, Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana)
    Pot Scrubber
    Fri Apr 27, 2012 7:00 pm
    Food.com Groupie
    This is the best Chinese dish I've made from this site. I've made it dozens of times over the years.
    Kung Pao Chicken

    I appreciate that it only uses roasted peanuts and green scallions. That is the authentic way to make it. So many restaurants toss in celery and carrots to stretch it further to try to get away with not using the more expensive roast peanuts and green scallions. Boo hiss. icon_evil.gif

    The recipe as written is very dry for my tastes so I always quadruple the sauce because I like lots of sauce to go with my jasmine rice and I often tempura the chicken (sometimes shrimp) and fry. I just prefer the extra crunch texture.

    Everyone should give it a try.
    Leggy Peggy
    Fri Apr 27, 2012 7:17 pm
    Food.com Groupie
    Thanks Potsie. Looks great. Off to save it in a cookbook now.
    dianegrapegrower
    Sat Apr 28, 2012 8:12 pm
    Food.com Groupie
    Leggy Peggy wrote:
    Thanks Potsie. Looks great. Off to save it in a cookbook now.


    Ditto - have not been happy with any version I've made so will try this one.
    Galley Wench
    Sun Apr 29, 2012 1:00 pm
    Food.com Groupie
    In search of a recipe for tonight! Have two ahi tuna steaks, a head of napa cabbage, green onions, radishes, and more! Any suggestions?
    Galley Wench
    Sun Apr 29, 2012 2:19 pm
    Food.com Groupie
    Galley Wench wrote:
    In search of a recipe for tonight! Have two ahi tuna steaks, a head of napa cabbage, green onions, radishes, and more! Any suggestions?


    Think I'll start with a marinade . . .Ahi Tuna Marinade. Will serve with a napa salad, now to find the perfect vinagrette!
    Leggy Peggy
    Sun Apr 29, 2012 4:46 pm
    Food.com Groupie
    That marinade looks delish.

    I make a dressing for a napa salad. Haven't posted it yet and need to
    confirm measurements before I do but more or less, it's

    1/4 cup white vinegar
    1-4 tablespoons castor sugar (depends on your sweet tooth)
    1 tablespoon soy sauce
    2 teaspoons sesame oil (optional)
    1/3-1/2 cup olive oil

    I tend to use the lesser amounts, to cut down on sugar and fat.
    Also, I make this early in the day, or heat to dissolve sugar, then cool.

    I usually throw in a handful of toasted slivered almonds or pinenuts.
    Chow mein noodles are nice in this kind of salad too. Add before serving.
    Galley Wench
    Sun Apr 29, 2012 6:55 pm
    Food.com Groupie
    Leggy Peggy wrote:
    That marinade looks delish.

    I make a dressing for a napa salad. Haven't posted it yet and need to
    confirm measurements before I do but more or less, it's

    1/4 cup white vinegar
    1-4 tablespoons castor sugar (depends on your sweet tooth)
    1 tablespoon soy sauce
    2 teaspoons sesame oil (optional)
    1/3-1/2 cup olive oil

    I tend to use the lesser amounts, to cut down on sugar and fat.
    Also, I make this early in the day, or heat to dissolve sugar, then cool.

    I usually throw in a handful of toasted slivered almonds or pinenuts.
    Chow mein noodles are nice in this kind of salad too. Add before serving.


    Thanks, think that will work perfectly! I have a similar one that I use on the Salmon Salad. Instead of sugar I use Agave syrup and rice wine vinegar. I'll check my cupboards and see what I have to work with. Thanks again!
    Leggy Peggy
    Sun Apr 29, 2012 7:11 pm
    Food.com Groupie
    My pleasure. Would love to hear how it turns out.
    Skipper/Sy
    Wed May 16, 2012 6:08 pm
    Food.com Groupie
    Hello,

    Here is a recipe I made several months ago and finally added it to my Public Recipes. This one is for a Lamb Briyani and photos. Also, photos from a Chicken Briyani as well, which I made prior to this one. Photos can be seen when clicking on the recipe link below;
    Lamb Biryani with Saffron Rice
    http://www.food.com/recipe/lamb-biryani-with-saffron-rice-479490

    Skipper/Sy
    Leggy Peggy
    Thu May 17, 2012 5:25 am
    Food.com Groupie
    Sy that recipe looks great.
    And although the ingredient list is long, it's not scary.
    I look forward to trying it soon. Yummo!
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