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    You are in: Home / Cookbooks / Asian
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    71 recipes in

    Asian

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    So easy to make, only 4 ingredients... it's the super-ultimate party dish! Just a few minutes in the microwave with will make everything gooey and hot...so easy to make. This is so simple to put together and so good, and takes less than 10 minutes to throw together and heat in the microwave! You will be making this every weekend! Prep time includes microwaving time. Feel free to throw on other ingredients like onions and chopped tomatoes after cooking. Got lots of people to serve?... then make up two plates or three or four!

    Recipe #140196

    2 Reviews |  By abby 12

    An extremely tasty soup, full of veg and seafood. I haven't met anyone who doesn't say oh my god! when they taste it.

    Recipe #117829

    Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

    Recipe #87748

    Have not tried this yet but after a recent trip to the east coast I fell in love with crab cakes and this looks like an amazing variation! Originally from epicurious.com.

    Recipe #93540

    This a really terrific filling for those Asian steamed dumplings. The recipe was given to me by a good friend who is a chef at Benihana. You can use ground pork, ground shrimp, or ground turkey with great success. I have posted the recipe using ground pork because that is the typical mixture most people are accustomed to... but shrimp is a great indulgence and ground turkey is what I usually use and I love it.

    Recipe #117523

    Exotic, tropical, cosmopolitan Broome, an old pearling town in Western Australia, is a popular holiday destination. On market day, stall vendors whip up a wonderfully tempting array of dishes. This is one.

    Recipe #63329

    2 Reviews |  By Bergy

    These are so handy to have in the freezer either to serve as an appetizer or as part of a Dim Sum Brunch. For baking these appetizer I prefer to use Spring Roll wrap - it has a lighter texture than the Won ton wrap.

    Recipe #10994

    11 Reviews |  By Bergy

    The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!

    Recipe #11031

    I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

    Recipe #45809

    from cooking light. i marinated overnight. easy and uniquely flavored. i served with healthy fried rice

    Recipe #117410

    Another goodie from asiaone's website. This is adapted from 'Juices and Tonics' by Elsa Petersen-Schepelern. This recipe is Pakistani-inspired according to the author. Cardamom is a powerful soothing agent for upset stomachs (as like ginger).

    Recipe #85132

    4 Reviews |  By tgobbi

    Typical Chinese stew. The sauce can be used over and over.

    Recipe #17707

    These are scrumptious little bites! Adapted from Mass Recipes.

    Recipe #140238

    4 Reviews |  By Bergy

    Serve these delicious crepes with sweet & sour sauce on the side or another of your favorite oriental sauces. You may serve these as an appetizer or part of a Chinese meal

    Recipe #19232

    125 Reviews |  By Bergy

    These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.

    Recipe #13320

    This recipe is an adaptation from a basic soy sauce chicken recipe from the internet and consultation with my grandma. I can eat this everyday! You can use skinless, boneless chicken parts, but the taste won't be the same.

    Recipe #98923

    There are a number of coconut chutneys on Recipezaar that look very interesting. I am adding mine to them.

    Recipe #139440

    Semi-authentic Chinese dish that my BF and I love! With all the colorful vegetables, this makes a pretty dish.

    Recipe #116339

    I bought a package of frozen crabmeat and was looking for ways to use it up, since I was too lazy to make crabcakes. This is a very simple dish - I served it as a side for dinner, but I imagine it would be wonderful for breakfast/brunch too!

    Recipe #97163

    I like this method of cooking crabs, it works for prawns too. Yummy stuff for a special occassion that doesn't involve much work. Which is always good. *wink*

    Recipe #113387

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