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    You are in: Home / Cookbooks / ZWT- IngridH's Asia Cookbook
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    8 recipes in

    ZWT- IngridH's Asia Cookbook


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    From Leanne Ely's Saving Dinner, by way of a FlyLady post. Serve with rice and a vegetable to make a meal.

    Recipe #325218

    I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.

    Recipe #294945

    6 Reviews |  By IngridH

    From The Ultimate Rice Cooker Cookbook. The authors specify a 6 cup rice cooker for this, but I've had no problem with my 3 cup model. This would be wonderful as a side to tandoori chicken. Do not eat the whole spices. Cook time includes letting the rice rest on the 'keep warm' setting.

    Recipe #424415

    4 Reviews |  By IngridH

    Adapted from Cooking Light, December 2009. You can leave out the MSG if you like (it wasn't in the original version), but you will likely need to increase the salt to compensate.

    Recipe #417807

    3 Reviews |  By IngridH

    From The Ultimate Rice Cooker Cookbook. You may use short, medium, or long grain brown rice in this dish. The authors call for a 6 cup rice cooker, but I've had no problem using a 3 cup model. Cook time includes resting time after the cycle finishes.

    Recipe #424233

    2 Reviews |  By IngridH

    From The Ultimate Rice Cooker Cookbook. The authors call for a 6 cup rice cooker, I've had no problems with my 3 cup model. Serve this as a main dish for 4, or a side dish for 6.

    Recipe #424276

    1 Reviews |  By IngridH

    From The Ultimate Rice Cooker Cookbook. The authors call for a 6 cup rice cooker for this recipe, and I don't think it would fit in anything smaller than that. Serve this with a salad or steamed vegetable for a full meal. You can use whatever fish you like for this recipe, just be sure to break it into small pieces so that it will cook through in time your machine takes to cook the rice. Prep time includes marinating the fish.

    Recipe #424280

    From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.

    Recipe #395917


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