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    You are in: Home / Cookbooks / AuntWoofie-ZWT 4 Asia
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    41 recipes in

    AuntWoofie-ZWT 4 Asia

    ZWT Asian Recipes
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    Spinach sauteed with asian flavors

    Recipe #287499

    Sticky, fast, and delicious from Lillian Chou and Gourmet.

    Recipe #299551

    Important to use fresh ginger. Great with asian veggies.

    Recipe #190414

    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

    Based on a recipe from Ken Hom’s Quick & Easy Chinese Cooking. Ken says that you may substitute chicken breasts, making sure to cook for less time. As an appetizer, this recipe is engineered for a large group, but for a larger crowd, simply double or triple the ingredients. Serve hot or at room temperature, which makes them suitable for picnics. The wings and sauce can be prepared in the morning of serving day, refrigerated, and simply taken out of the refrigerator in time to get them to room temperature before cooking. The barbecue sauce can be doubled in order to use half of it later for grilled lamb or pork chops.

    Recipe #283710

    This is an easy and delicious main dish. If you started marinating the chicken in the morning, this is a very quick main dish in the evening. Recipe from Family Fun. Prep time does not include marinating time.

    Recipe #276472

    This recipe came from a school cookbook in Portland Oregon with some variations.

    Recipe #257794

    This origionally came from a New Zealand cookbook by Alison Holst, but has been adapted to our families tastes over the years. A super easy and tasty chicken recipe that cooks up quickly for those days when you want a nice result without necessarily making a big effort :)I never use *only* a small amount of cilantro (coriander) personally I use a whole handful, but I love the stuff...

    Recipe #154220

    4 Reviews |  By Brenda.

    This recipe is adapted from The Tropical Cookbook and altered a bit to our taste.

    Recipe #170126

    From the issue of August 2006, Coup de Pouce. They are made on the BBQ. There is 2 hours time for marinade.

    Recipe #280864

    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

    5 Reviews |  By Sue Lau

    This makes a great alternative to traditional barbecued chicken. And the chicken is moist, tender, with a rich, nutty, Oriental flavor. Absolutely wonderful!

    Recipe #88707

    This is easy to prepare and delicious too!

    Recipe #306217

    4 Reviews |  By lazyme

    A quick and simple sauce that we like to use for dipping egg rolls. From Pillsbury Easy Chinese.

    Recipe #248731

    14 Reviews |  By lazyme

    Another recipe that I acquired from a Chinese cooking class that I took. This is a basic fried rice recipe, but has lots of optional ingredients that you can pick and choose to add to the rice.

    Recipe #248707

    The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives

    Recipe #212689

    This rice is a tasty side for almost any meal.

    Recipe #214378

    Tuna steaks with Asian flair.

    Recipe #169384

    Boneless loins are sold with the silver skin removed. If you happen to have some with this skin on, merely trim off with a sharp knife before marinating. To grill only 4 loins for fewer people, reduce the marinade ingredients by half. Hoisin sauce and rice vinegar are available in most supermarkets, or speciality shops. Prep. time includes marinating time in refrigerator. Calculate less time if marinating at room temperature. Cook-time includes stand-time. Serve with grilled vegetables and a plain salad with balsamic vinegar and extra-virgin olive oil dressing. Makes a welcome barbeque supper.

    Recipe #62252

    We often have Asian nights where I will make 3-4 different dishes I did one last weekend and this was one of the dishes I made. As I made several dishes, the amount of lamb I made was less than listed below, I think I have guessed the right amounts for 4 people as a main meal.

    Recipe #278064

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