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    You are in: Home / Cookbooks / Asia-Zaar World Tour#4
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    26 recipes in

    Asia-Zaar World Tour#4

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    This is a little different, in that you mix the berries and place in the bottom of your glass, then pour the yogurt blend over the top, mixing ever so gently. Enjoy! Adapted from Good Cooking with Jill Dupleix.

    Recipe #293979

    I make this for our potluck at church and people beg me to bring it again! Adapted from Cooking Live-Episode: America's Best Fourth of July: Salads. Update: I hve found I can toast the seeds, ramen noodles, and nuts under the broiler with no butter for just a few minutes, and they get nice and crisp, but watch carefully, they can burn quickly!

    Recipe #250575

    These are scrumptious little bites! Adapted from Mass Recipes.

    Recipe #140238

    Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.

    Recipe #267640

    Oh so good! Adapted from Cooking Live.

    Recipe #187841

    Serve this on a bed of steamed rice or couscous. Be careful when browning the chicken, not to let it burn. That's why it's finished off in the oven. Enjoy this wonderful recipe from Cooking with Caprial-American Bistro Fare!

    Recipe #117216

    Rich and delicious! Adapted from the Veggie Table.

    Recipe #161283

    Fresh shitake mushrooms and sesame oil are true oriental iingredients in this yummy stir fry, but it is the Italian balsamic vinegar that gives it the edge. From the cookbook Pasta!

    Recipe #148103

    This is a colorful stir-fry. The vegetables are cooked in a marvelously aromatic sauce, which combines peanuts, pine nuts, chili, coconut, coriander, and turmeric.

    Recipe #52222

    From Boy Meets Grill with Bobby Flay. I love all the ingredients in the sauce!

    Recipe #249171

    A simple Burmese recipe kicked up with hot peppers! Adapted from RecipeSource.

    Recipe #292216

    I found this little gem in the China Moon Cookbook. This is the Chinese version of our American salt and pepper. It's an all purpose seasoning and a little goes a long way. It's good for marinating meats and poultry, and a delightful final seasoning for soups and salads. Try a bit tossed into some just made popcorn or sprinkled on a grilled burger! For people watching their salt intake, this is a wonderful kitchen gift! Be sure to use kosher salt, as this gives the flavor. If you can't get kosher, then use sea salt.

    Recipe #257258

    In Japan, this dish is cooked right at the table. You can do the same with an electric skillet or wok. Serve it with individual bowls of rice.

    Recipe #41342

    Try this paste in Thai and Indian dishes. Stir in as much or as little as you desire.

    Recipe #39109

    This is good on cooked rice, steamed broccoli, or baked eggplant slices. It is also a good accompaniment to curries and stuffed cabbage. I got this from Moosewood Cookbook.

    Recipe #36570

    The China Grill has been a Miami Beach hot spot ever since it opened in 1995. It offers funky "World Fusion" cuisine! This recipe came from them via the South Beach Diet Cookbook. I hope you enjoy it! It says this is phase 3.

    Recipe #147342

    This is delicious! If you're short on time, use a packaged frozen vegetable medley for some of the fresh veggies. Use vegs. of your choice.

    Recipe #39400

    This is a blend adapted from Low Sodium Cooking, so there is no salt. It is good to put in stir fries, salad dressings and dips.

    Recipe #198063

    The sesame oil adds a subtle flavor to this easy 30 minute dish! Chicken can be used instead of fish. This recipe is popular in California, Asia, Australia and parts of Europe!

    Recipe #96237

    Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Enjoy! Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #264395

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