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    You are in: Home / Cookbooks / Mixed Asian
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    20 recipes in

    Mixed Asian

    This cookbook is for regions that I only have a couple of recipes for.

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    Recipe #424697

    A quick stir-fry loaded with sweet peppers and chicken. I really like red, yellow and orange pepper rather than green and this one is right up my alley. Can use baby peppers too if you want them sweeter. The recipe calls for cilantro, but I sub parsley...

    Recipe #499373

    Women's Health Magazine December 2009

    Recipe #400343

    Yummy grilled chicken served with peanut sauce. The recipe calls for chicken breasts, but I really prefer to use boneless chicken thighs. Prep time does not include marinating time.

    Recipe #489475

    A Chinese restaurant favorite. My personal favorite version. :)

    Recipe #29210

    I started to make pineapple chicken the other day and ended up with something very different. This dish has a good orange sweet flavor with a hint of pineapple and fills the house with a nice orange smell while cooking. I used crushed pineapple, but I think the tidbits below would be better. Cooking time does not include the cooking of the rice

    Recipe #92773

    195 Reviews |  By najwa

    This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.

    Recipe #49737

    Taste of this tonic soup was pleasant. It was fragrant, flavoursome with natural sweetness in the palate. Adding some Hua Diao wine is important to enhance the taste of the soup. This soup is healthy and beneficial for all in the family. The silky chicken is fairly small compared to a normal chicken. It does not necessarily have black feathers. In fact, its plummage is more furry than feathers and many have snowy white plummage. It is called black chicken because its beak, bones, flesh, skin and even internal organs are black or dark blue in colour. It doesn't look very appealing because of the dark colour and the meat is fairly dry (in my opinion) but it is valued for its curative effects. Modern scientific research has discovered that the silky chicken's level of protein, vitamin B, 18 amino acids and minerals are much higher than normal chicken while cholesterol and saturated fats are much lower. It is almost always prepared in tonics or herbal soups together with chinese herbs

    Recipe #455428

    Mary Kisinger of Calgary, AB submitted this tasty recipe to Taste of Home's Healthy Cooking. From the magazin -- "This healthy, dish looks great and is easy to prepare. You'll love it."

    Recipe #371557

    2 Reviews |  By Siava

    Cooking time is mainly for the rice.

    Recipe #356320

    There's a small Korean restaurant near the University of Michigan in Ann Arbor where they make this dish on Tuesdays only. The line goes out the door. I tried a dozen different recipes until I found this one, which is pretty close to the Tuesday special. There are three parts to this recipe: the main dish, the marinade, and Kochujang sauce

    Recipe #137771

    My housemate bought me Nigella Lawson's Forever Summer Cookbook. It's absolutely gorgeous and there are soooo many amazing recipes I want to try out. This one comes from page 75. I'm just putting the recipe here, however there is a lot more information and serving ideas in the book. **I have made this now and it is very yummy and very easy!

    Recipe #474569

    From Newsflash!: Pineapple sage (Salvia elegans 'Golden Delcious') upstages standard sage! The technique used to cook the chicken is from Joy of Cooking.

    Recipe #386936

    2 Reviews |  By duonyte

    This is a classic Filipino dish that Cook's Illustrated researched and revised. Chicken thighs are braised in soy sauce, vinegar and coconut milk. I served with coconut rice and a salad. The pre-cooking of the thighs releases a lot of fat that is discarded.

    Recipe #474000

    A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

    Recipe #103215

    This recipe was provided by a lovely man called Barnadi who ran a groovy little Balinese Restaurant in Richmond, Melbourne called Djakarta. This was our favourite thing on the menu, and we could never resist ordering it. I think the restaurant is still there, but last I heard Barnadi had left Australia and opened a restaurant in Bath, England. * Chicken thigh or breast fillets can be used if preferred, but meat cooked on the bone gives the best flavour. If using breast fillets, cut into pieces before cooking.

    Recipe #213146

    If kaffir lime leaves are not available use fresh lime zest & a little of the juice. I buy green king prawns and sauté them in a little olive oil and garlic until they are just pink because they will cook a little more once added to the risotto.

    Recipe #178794

    2 Reviews |  By Mirj

    From my friend Judy Montagu's food column in the Jerusalem Post -- Without more ado, a steaming plate of murug - an Oriental chicken soup, or soupy chicken, served over rice.

    Recipe #13542

    517 Reviews |  By Tish

    This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's on (and modified it again until I thought I had it right)

    Recipe #66121

    A very nice spicy cold asian inspired pasta salad.

    Recipe #97953

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