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    You are in: Home / Cookbooks / Resa's ORIENTIAL INFLUENCE
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    85 recipes in

    Resa's ORIENTIAL INFLUENCE

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    115 Reviews |  By Lorac

    My most favorite Sweet and Sour Sauce. I often add pineapple, sliced green pepper and maraschino cherries. You can use it as a dipping sauce or add it to cooked meat or poultry.

    Recipe #26230

    Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

    Recipe #87748

    75 Reviews |  By Dawn

    An authentic tasting oriental dish that can be prepared at home. This is a restaurant quality dish. Be prepared to share this recipe with others.

    Recipe #11669

    This is a recipe request. I use this sauce over steamed veggies and brown rice, and it is delish! This can also be used for a stir-fry or great with some chicken and plain ol' egg noodles.

    Recipe #55859

    3 Reviews |  By 2Bleu

    This is a basic fried rice recipe that has great American-Chinese food flavor. Once you get familiar with making it, the added ingredients possible are endless. Some ideas to add include peas, carrots, and bean sprouts.

    Recipe #255247

    I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

    Recipe #117029

    A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink.

    Recipe #211692

    I switched out pork ribs for chicken. From Quick and Simple February 2006. Serve with a tossed green salad and jasmine rice! Mmm!

    Recipe #165226

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

    Recipe #257794

    Chinese fried rice that tastes just like in the Chinese restaurants. I have tried many recipes and was never able to make it taste like in the restaurants until I met someone who was a chef in a Chinese restaurant and let me in on the secrets.

    Recipe #142346

    This is a great 'after work' recipe for 2 people. My husband and I like this over rice with some steamed broccoli. I found this Ken Hom recipe in the Chicago Tribune last year.

    Recipe #155837

    FRIED RICE (NOT!) Thats what my kids call this!! I got this recipe from my friend Bev, and it is a quick and easy side dish, that can be padded out with a few more veggies. I would suggest that you dont "muck around" with this too much the first time you make it, as I have tried to be too clever and it hasnt worked out as well!!! having said that, I have to say I usually add garlic and ginger, and I am sure you have a favorite ingredient you would like to add :)

    Recipe #94211

    This is very quick to prepare and to later throw in the oven.

    Recipe #225107

    31 Reviews |  By yooper

    A very flavorful dish that comes together in minutes. Very low in fat, an added bonus! From the Better Homes and Gardens website.

    Recipe #30094

    Oh so good! This is the best homemade teriyaki sauce I have tried so far. I always double the sauce recipe so I can serve it over Chinese mixed vegetables and it is also absolutely delicious over buttered egg noodles (No-Yolk Extra Broad)

    Recipe #49083

    I love this recipe and could eat it at least once a week! I think it tastes very close to the brown sauce that is served in Chinese restaurants. I have made it with and without the veggies with great success.

    Recipe #58347

    21 Reviews |  By Breez

    Quite a while back, I was visiting my friend Katy, and started flipping through pages of her Kenmore microwave book. At that time I was "playing" with all kinds of Chinese recipes, so I copied this recipe for hoisin sauce. I've had a request to post it here on Zaar.

    Recipe #92803

    I was very impressed with this fried rice recipe. The flavour is wonderful, and it's so easy to make, why order take-out? I serve it with Recipe #137627.

    Recipe #156590

    I know...you say another fried rice recipe. No matter how many recipes you come across here at Zaar, this one is the best, I assure you. What makes it the best, you ask? That it is EXACTLY down to the peas and carrots what you get at the China Buffet. It looks like it, smells like it, and best of all, tastes like it because a little old Chinese lady gave me the recipe and actually showed me in her kitchen how to do it. I will say that the amount of soy sauce, peas, carrots, and onion is to your liking, but this is my favorite way to fix it. A note about soy sauce: there are imitation soy sauces on the market. YES, that's what I said, believe it or not. Alton Brown, my fave chef, brought it to my attention on his show, GOOD EATS, and I went directly to the fridge and I had the fake stuff. I tossed it IMMEDIATELY! The real stuff is actually brewed soy beans and the fake stuff is some kinda vegetable protein and caramel color junk. The cheap stuff is usually the real stuff. Get that, or when you add heat, the cheap stuff loses it's flavor.

    Recipe #136776

    This recipe is posted for the ZWT and is adapted from the book “Quick and Healthy “Recipes and Ideas”. I like the fact that this recipes replaces seasoned gourmet rice vingars but without the massive doses of sodium, in fact it's salt free, which is excellent for those looking to cut down on salt or on a low sodium diet. Artificial sweetner can be substituted for sugar making this a bonus recipe for diabetics. ZWT REGION: Asia.

    Recipe #188547

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