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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

    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

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

    Recipe #39109

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

    Recipe #293293

    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

    If you want really good flavor, make your own spice mix! In the ingredients, the Szechwan peppers are actually peppercorns, but for some reason, the computer program won't let me say that. This is adapted from China Moon Cookbook. This can be used in marinades, sauces, mayonnaises, chopped meat, sauteed vegetables, and pastas! Have fun!

    Recipe #257153

    A wonderful recipe adapted from Vegan Fusion. Yum!

    Recipe #158352

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

    Recipe #292216

    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

    These are scrumptious little bites! Adapted from Mass Recipes.

    Recipe #140238

    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

    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

    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

    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

    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 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

    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

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

    Recipe #249171

    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

    Rich and delicious! Adapted from the Veggie Table.

    Recipe #161283

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