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Asia-Zaar World Tour#4

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I took my recipe for Recipe#48760 because it is so popular, and changed it to make it vegetarian! So good with lots of veggies! Enjoy! NOTE:I have used frozen stir fry vegetaables to keep this recipe quick and easy, but also added fresh vegetables for those who can take a few more minutes. They are just suggestions, you may add whatever vegetables you would like!

Recipe #318422

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

Recipe #292216

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

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 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

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

Recipe #39109

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

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

Recipe #52222

Rich and delicious! Adapted from the Veggie Table.

Recipe #161283

A wonderful recipe adapted from Vegan Fusion. Yum!

Recipe #158352

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

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

These are scrumptious little bites! Adapted from Mass Recipes.

Recipe #140238

This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.

Recipe #53448

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

Recipe #249171

Oh so good! Adapted from Cooking Live.

Recipe #187841

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

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

Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix

Recipe #293293

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