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    You are in: Home / Cookbooks / Asian ZWT 2008
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    23 recipes in

    Asian ZWT 2008

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    4 Reviews |  By PaulaG

    This is my adaption of a Thai Burger recipe by Rachel Ray. The original recipe calls for 2 pounds of ground chicken breast. I used turkey breast and only about 1/3 pound per person. The burgers were shaped about 30 minutes ahead of cooking, allowing the flavors to blend somewhat. The burgers are delicious and moist. The dipping sauce really sets these apart.

    Recipe #302248

    1 Reviews |  By PaulaG

    This is an adaption of a Rachael Ray recipe. A great dinner salad when it is way to hot to cook. Either cooked chicken or pork can be used. We prefer the pork loin. Enjoy!

    Recipe #308857

    8 Reviews |  By PaulaG

    For the garlic lover. This is great served with a side salad, french bread and for the true garlic lover, a head of baked garlic to spread on the bread. The combination of red and green peppers makes for a nice presentation.

    Recipe #92511

    13 Reviews |  By PaulaG

    This recipe is in the October 2004 issue of Prevention Magazine. I love salmon and ginger.

    Recipe #100260

    10 Reviews |  By PaulaG

    What a wonderful combination--caramelized onions and tender chicken complimented by a light orange sauce. Are you hungry yet? The dish is not only delicious it is quick to fix. This recipe is from Pillsbury Fast and Healthy, June 1996.

    Recipe #94855

    4 Reviews |  By PaulaG

    This is a wonderful dish to serve with pork. The recipe comes from old digest, More Pasta Beans and Grains.

    Recipe #94852

    9 Reviews |  By PaulaG

    Daughter gives us a Harry and David fruit of the month gift for Christmas. This month was "pearsnapples" and the insert had this wonderful salad. It is out of this world.

    Recipe #94258

    4 Reviews |  By PaulaG

    Hearty lunch or light dinner for 2. Great for those hot summer days. The preparation time includes the minimum marinade time for the chicken.

    Recipe #93265

    5 Reviews |  By PaulaG

    This is a perfect dinner when cooking for two. It is very attractive and served on the bed of shredded Napa cabbage is a complete meal.

    Recipe #93838

    15 Reviews |  By PaulaG

    This recipe in from the Summer 2006 edition of Cooking for 2. I made a couple of adjustments to the recipe. We really enjoyed it served as a side with Lemon Chicken and Sesame Rice.

    Recipe #179660

    2 Reviews |  By PaulaG

    A dressing with an Asian flair. The pectin provides body to the dressing without added fat. This dressing can be stored covered in the refrigerator for up to 3 days.

    Recipe #189320

    2 Reviews |  By PaulaG

    Another great recipe compliments of Cuisine at Home. It was suggested as a week-night meal since it so easy to prepare; however, it also makes a nice presentation for a small gathering of friends.

    Recipe #204032

    13 Reviews |  By PaulaG

    This recipe was printed in the Spring 2007 edition of Cooking for 2. I needed soy sauce today and gave it a try. It is pretty good and lower in sodium.

    Recipe #216380

    5 Reviews |  By PaulaG

    This recipe is from a Betty Crocker cookbooklet that I have had since 1995. I made a few changes. It makes a nice summer meal. The recipe says to serve it with couscous; however, I made Recipe #114887 and it made for a very colorful meal.

    Recipe #242327

    1 Reviews |  By PaulaG

    This salad is lower in fat and somewhat healthier than most. It needs to to be refrigerated about 2 hours prior to serving. The recipe is from a Betty Crocker cookbooklet, March 1994.

    Recipe #179136

    7 Reviews |  By PaulaG

    This is a very versatile vegetable dish that can be served over pasta or rice. The recipe calls for fresh mushrooms; however, it's equally good with dried shitake that have been reconstituted. This is from The New American Diet Cookbook.

    Recipe #178642

    10 Reviews |  By PaulaG

    The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving. COOKS NOTES: Think about adding julienned carrots and cucumber. You may also like to add a bit more vinegar, sesame oil,garlic and soy sauce for tang! Great leftovers too!!

    Recipe #165449

    7 Reviews |  By PaulaG

    This recipe comes from Williams-Sonoma Essentials of Healthful Cooking. According to the intro they gave to the recipe "Spinach is one of the most nutritious vegetables." It went on to say that when it was cooked its nutrients become even more concentrated. It is high in iron, potassium and vitamins A and C; the leaves are rich in leutine and zeaxathin, phytochemicals that protect vision. Besides being healthy it is delicious!

    Recipe #164632

    6 Reviews |  By PaulaG

    This recipe comes from "The Eating Well with Diabetes Cookbook". It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber.

    Recipe #144766

    12 Reviews |  By PaulaG

    This makes a beautiful side dish to serve with pork or chicken. I use a combination of yellow and red bell peppers for a wonderful color combination. The recipe is from The Diabetic Cookbook with some minor changes.

    Recipe #137956

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