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    You are in: Home / Cookbooks / asian
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    50 recipes in

    asian

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    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

    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 can't believe I like this dish as much as I do. I was surprised. This is a variation of a rather bland scrambled egg mix that I found on the net but turning it onto an egg foo yung is really special. Add your own favorite things but this is a good start. If you add water chestnuts, ham, shrimp, pork, whatever- then you will have to adjust the cooking time. This is a basic recipe- make it your own. But an easy recipe to amend- as soon as the egg is set- then it is done! I really love this and it is so good for a family on a budget or a bachelor short on time. If you want a terrific egg foo yung sauce then try this one Recipe#45270 .

    Recipe #133513

    This is a great week-day supper. Fast and delicious! We always have this with a big bowl of rice, and everyone just loves it - even the kids! You can add any other veggies that your family likes!

    Recipe #39554

    63 Reviews |  By Dib's

    These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family - good luck if you're a guest!

    Recipe #19577

    51 Reviews |  By ~jb4~

    I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.

    Recipe #98345

    38 Reviews |  By Pneuma

    This fast yet tasty colorful vegan dish is a hit with my picky vegetarian friend and non veg husband. I remember making several vegetarian dishes before and this was the one that had no left-overs.

    Recipe #284500

    38 Reviews |  By Bev

    Serve this thin, salty sauce with dumplings or potstickers. From Cook's Illustrated.

    Recipe #62708

    Vegetarian Recipes From Around The World website, courtesy of Karen C. Greenlee - greenlee@bellsouth.net, is where this easy and quick pasta salad can be found. The recipe will also be included in the Zaar World Tour 2005 swap, Asian tour

    Recipe #137204

    The ponzu sauce from this recipe is fantastic on any seafood. The sauce recipe makes 1 cup

    Recipe #61940

    These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.

    Recipe #34488

    This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.

    Recipe #20578

    Recipe #51221

    From the April 2006 issue of Cooking Light and adapted with the help of RedMeatGirl. We felt that the filling needed a little extra kick. Please adjust the seasonings to suit your own tastes.

    Recipe #163549

    Pasta salads can have a variety of textures and tastes. The flavours of Thailand are showcased in this tangy dressing. Crisp vegetables and tender linguine pasta fill the pasta bowl to enhance any potluck or picnic. From Emily Richardson at Food and Drink

    Recipe #258948

    We like this dipping sauce with grilled beef or chicken. I'm thinking it would also be good as a dip for grilled shrimp.

    Recipe #171098

    10 Reviews |  By J. Ko

    This is incredibly easy to make and a delicious addition to any Asian-themed meal! I got this recipe from my Dad; I think he got it from a LCBO magazine about 10 years ago. The preparation time includes marinating time. The peanut lime dipping sauce can be made up to 3 days ahead, but grill the satays just before serving. You can also substitute beef, chicken or shrimp, for the pork, with equally delicious results!

    Recipe #232373

    Having spent a lot of time in the PI, I prefer lumpia to egg rolls (more meat, less veggies). These are easy to make. I recommend making a big batch and freezing some for another time.

    Recipe #153732

    I've been making this dish for years and it never fails to draw rave reviews. Using a good cut of meat is key, so it will be very tender. I use beef tenderloin or sirloin (choice at the minimum). The longer you marinate the beef the better the flavor (over night at a minimum). Cooking time does not include time to marinate.

    Recipe #151494

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