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    You are in: Home / Cookbooks / Eastern Inspired
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    27 recipes in

    Eastern Inspired

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    16 Reviews |  By Rita~

    An Asian Twist to Cole Slaw!

    Recipe #54866

    1 Reviews |  By marisk

    Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. These potstickers can also be fried in a lightly oiled saute pan or even dropped into a simple broth with some of your favorite vegetables (thinly cut carrots, bok choy, or even chinese cabbage.) Use the dipping sauce if you steam or fry them. My personal preference is for the thinner gyoza wrappers (they also come in squares.). These things come in different thicknesses and different quantities. The recipe says 8 servings but doesn't say how many are in a serving; most restaurants I've been to serve 3-6 per serving. I have my own recipe that I make that uses about a pound of meat; it makes about 50 gyoza. I don't see how they can put 2 tsp in a wrapper as they aren't that big, so keep in mind that you may have to adjust how much you put in each.

    Recipe #418188

    Looking for new life for your leftover turkey? Here it is! I believe I found this in Good Housekeeping.

    Recipe #55267

    This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.

    Recipe #40339

    This is one of the first Asian dishes I learned to cook and it is still one of my favourites. A friend of mine, who lived in Singapore for many years, always served his version of Nasi Goreng with a fried egg over the top and I think that is a nice addition.

    Recipe #53087

    found this in a local newspaper..it is really good...it will keep in the refrigerator about 1 week..if it lasts that long..

    Recipe #124777

    This is a fabulous cold full flavored peanut sauce. Great for dipping chicken skewers. Source: "China Moon Cookbook"

    Recipe #40967

    Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.

    Recipe #31110

    27 Reviews |  By Bergy

    Exotic touch to economical dish. Nice combo of flavors

    Recipe #11633

    1 Reviews |  By Bergy

    I was short of time and wanted a tasty easy quick dish - this worked for me I hope if you try it you will like it too. I served this over a bought kit of "Pad Thai", although not as good as home made Pad Thai it was delicious none the less

    Recipe #126398

    Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.

    Recipe #61712

    I found this for the World Tour & can't wait to make it myself. This is the kind of recipe you can change the veggies around, so go for it!

    Recipe #137136

    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

    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

    Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. The gai laan which the Chinese eat is not actually broccoli, but broccoli is a good substitute which works well in America, where most of us don't have access to gai laan.

    Recipe #103243

    Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons

    Recipe #132546

    What could be better than steamed dumplings? The sauce is a product of trial and error. My old boss made the best dipping sauce for dumplings, and he told me the ingredients, but not the quantities (hehe). This is pretty close. I am often lazy and buy frozen dumplings and then just make the accompanying sauce.

    Recipe #94240

    I watched this recipe being made on the Food Network on Semi Homemade Cooking with Sandra Lee and knew I had to hunt down the recipe. Mmmm, one of my favorite dishes at a chinese buffet.

    Recipe #88920

    Szechuan-style stir-fried tofu with ground beef. You can adjust the spicy-ness scale by substituting chilli sauce with ketchup and add more/less chilli flakes.

    Recipe #68961

    For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!

    Recipe #45308

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