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    You are in: Home / Cookbooks / 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

    3 Reviews |  By Brenda.

    Thailand’s most famous noodle dish. This dish comes together quickly, so it's handy to have the ingredients prepped and ready before you begin. I don't care for cilantro so I leave it out, but I posted the recipe as it was written.

    Recipe #197931

    "Classic Mediterranean meets the Spicy Orient" in this flavorful fusion.

    Recipe #216391

    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

    Dipping sauces are an integral part of Chinese cooking. This sauce is simple to make but tastes great when served with stir-fries, or egg rolls or any other Chinese item which uses a dipping sauce.

    Recipe #107527

    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

    Easy, sweet, and spicy. Classic Szechuan stir-fry. Serve with a green vegetable over rice.

    Recipe #137621

    I love this recipe! It's so easy. Just add one ingredient after another to a wok, stirfry for a few minutes, toss and serve. This is so good my family likes it better than the restuarants!

    Recipe #258210

    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

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