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    You are in: Home / Cookbooks / CHINESE NEW YEAR!
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    19 recipes in

    CHINESE NEW YEAR!

    Happy Year of the Pig!!!

    Displaying up to 20 pages of results. To see all results, or register.
    115 Reviews |  By Lorac

    My most favorite Sweet and Sour Sauce. I often add pineapple, sliced green pepper and maraschino cherries. You can use it as a dipping sauce or add it to cooked meat or poultry.

    Recipe #26230

    By Su-Mei Yu, from Fine Cooking, issue #52. This thai-influenced salad is perfect with sate.

    Recipe #187809

    This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company or football parties!

    Recipe #101536

    "Ma Ho, is a popular Thai hors d'oeuvre, a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves." I haven't tried these but my friend Georgina made them and they all seemed to enjoy them. She found it on atasteofthai.com.

    Recipe #202362

    To save some time cook the green beans ahead, place in a zippered plastic bag and refrigerate until ready to use. Make certain to pat the green beans dry using a paper towel before sautéing them. If you like spicy like my family does add in 1-2 teaspoons dried chili flakes when sautéing the garlic. Just to let you know, I tried this recipe using Green Giant brand frozen whole beans and it was not as successful as using the fresh beans. Prep time does not include boiling the beans. This is a really great recipe for fresh summer green beans!

    Recipe #166069

    Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

    Recipe #48760

    I love these! I don't even eat BBQ ribs anymore because of these, maybe one day I'll branch out but these are too good!!!!!

    Recipe #123438

    Chef Greg Ische of the Hotel del Coronado recommends this as a great BBQ basting sauce as well as a dipping sauce.

    Recipe #168473

    From OregonLive.com. I loved the beef lettuce wraps from a restaurant in Montauk, NY called East by Northeast. This was the closest I have found to recreating it with a few minor adjustments from me.

    Recipe #144176

    This is my favorite of all the Oriental slaws out there...just a little different in the dressing than others! I have to make this for all the BBQs!

    Recipe #131202

    I got this recipe from an online recipe exchange. It's soooooo good!!!! You can use whatever vegies you'd like in this. Serve over hot rice.

    Recipe #131489

    Empress chicken was my favorite thing to order at the local chinese restaurant. They switched over to "fast food" chinese, and this dish got lost in the translation! I found this recipe online, and it's very close to my beloved dish! Great over rice. NOTE: The amount of cornstarch has been adjusted based upon reviewers' comments.

    Recipe #126128

    This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.

    Recipe #44321

    16 Reviews |  By GinnyP

    Tasty bites!

    Recipe #42686

    This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.

    Recipe #131062

    This is just like paper wrapped chicken from Chinese restaurants. My kids love to make and eat these. Very easy! Time estimates don't include marination.

    Recipe #111550

    Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.

    Recipe #134053

    Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. The gai laan which the Chinese eat is not actually broccoli, but broccoli is a good substitute which works well in America, where most of us don't have access to gai laan.

    Recipe #103243

    A friend and I taught a cooking class years ago, and this is a recipe we adapted for our class! It's such a great recipe...my absolute favorite for fried rice!! You can easily add chicken, pork, shrimp or whatever and make it a main course!

    Recipe #131053


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