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    You are in: Home / Cookbooks / ORIENTAL
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    93 recipes in


    A collection of oriental dishes including won tons, soups, and main dishes.
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    51 Reviews |  By ~jb4~

    I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.

    Recipe #98345

    Recipe #316864

    This is from the Joy of Cooking. I put this over my recipe for Recipe #266472.

    Recipe #266500

    This is from the Joy of Cooking. I make these and serve with my Recipe #266500.

    Recipe #266472

    A crisp, crunchy Beef Asian appetiser, full of flavour. wonderful to serve with a glass of Beer. or for lunch. Worth the effort to make - my friends and family always ask for these

    Recipe #227083

    13 Reviews |  By JoAnn

    My kids grew up eating this and absolutely love it. They are now serving it to their own families. It's one of my "comfort foods".

    Recipe #17148

    Yummy! This is one of my DD's favorite dishes. Serve with rice.

    Recipe #335790

    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

    This recipe comes from Dorothy Huang, who is a local chef and cookbook author. I think it makes a wonderful barbecued pork that tastes like the best Chinese restaurant's! You can slice the pork into 2 inch by 1/8 inch pieces and serve hot, or cold as part of a Chinese cold plate. Prep time does not include marinating time.

    Recipe #60559

    I created this recipe out of desperation last night when it was getting late and everyone was HUNGRY now, so I call it one of my Desperation Dinners! It is really pretty and tastes as good as something you order in a restaurant! It was very cheap to make. You buy the chicken on sale and boil it and shred it and put in freezer in baggies till you need it and it's all ready to use in recipes at last minute! You can get the canned water chestnuts for $1 or less on sale and keep on hand in pantry! Hope you like this as much as we do!

    Recipe #58122

    April's family recipe from her family in Phillipines.

    Recipe #78361

    Cooked in a convection oven. Not tried it yet.

    Recipe #221886

    I haven't made these in a while but I remember how tasty they were! I've included the 30 minute marinating time in the prep time. Adapted from a Madame Wong recipe.

    Recipe #97548

    If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.

    Recipe #32783

    This is an easy old family favorite recipe from around 1960. Double the sauce recipe for more ribs or to have extra sauce for dipping. Instead of browning the ribs, you can put the raw ribs in the roasting pan, mix the sauce ingredients together well and pour it over the ribs. If you are using this method, baste ribs frequently and allow longer cooking time.

    Recipe #72828

    A family favorite sweet and sour meatballs. Great pot luck recipe; keep warm in a crockpot on low. Recipe can be doubled. Cook, cool and freeze half.

    Recipe #81054

    This recipe for honey garlic ribs was in an old recipe box I bought at a garage sale around 1960. It is very easy to make with bottled VH garlic sauce.

    Recipe #110544

    These ribs or wings can be made a day ahead and reheated gently the next day. You can cook them in a saucepan or in an electric fry pan. Garnish the ribs with toasted sesame seeds if you like. A good appetizer with carrot sticks, celery sticks and blue cheese dressing for dipping. Also good with a tossed salad or cole slaw for dinner.

    Recipe #149531

    This treasured 1950 recipe for ribs is easy to make and tasty. The garlic powder, curry powder and ground ginger make it a little different from the usual garlic ribs. You can adjust seasonings to taste. The original recipe called for one half of a small bottle of garlic powder; I have estimated the amount in the recipe. Great as an appetizer or serve with steamed rice for dinner.

    Recipe #149529

    Recipe courtesy Dave Lieberman's show, episode Home Cooked Take Out. Tasty little things!

    Recipe #159924

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