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    You are in: Home / Cookbooks / World Tour#6-Asian
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    15 recipes in

    World Tour#6-Asian


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    This is a vegetarian version of a Vietnamese street food sandwich! Adapted from Vegetarian Times magazine-May 2010.

    Recipe #424157

    I just saw Sunny Anderson make these on Cooking For Real and had to post this recipe! So easy, quick and tasty! You could change this up with a little ground ginger or lemon zest mixed in with the sugar. Have fun! :)

    Recipe #421990

    My daughter has been wanting me to make samosas for the longest time! Here is one I don't have to fry! Adapted from Rachael Ray's Big Orange Book.

    Recipe #397782

    It's fun to try new ways to eat popcorn! This has curry and salt with a little turmeric. Be adventurous! Adpated from Rachael Ray's Big Orange cookbook.

    Recipe #393839

    A wonderful way to get your mango lassi in a pop! Adapted from the cookbook Summer Bicknell of Locopops.

    Recipe #382437

    A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!

    Recipe #380605

    This recipe came from Keith Eldridge, who is the executive chef for Eli Zabar at Eli's Manhattan, The Vinegar Factory, and E.A.T., all in New York City. They shared the recipe with Ina Garten(Barefoot Contessa), she shared it in her cookbook"Bardfoot Contessa at Home", and now I'm sharing it with you! So good hot, and at room temp too. Ina says Keith uses focaccia crumbs, made in a food procssor, but Panko makes a good substitute. Enjoy! I have made a few changes to suit my taste.

    Recipe #377920

    A yummy chicken recipe, submitted by Ruth Kendrick, Ogden, UT, and a 2009 Finalist in the Chicken Cooking contest put on by the National Chicken Council.

    Recipe #376845

    Hot, salty, and a little sweet! Chile fanatics will be happy to munch on these just as they are, and they also go great with rice and scallion pancakes! A traditional banchan made with soy sauce, lemon zest and brown sugar.

    Recipe #359923

    Placing this here for safekeeping! I have had a wonderful Szechuan Eggplant at a Chinese restaurant in town that I just love, but unfortunately, they stopped making it! They told me they used black bean sauce when making it, but alas, I could not find any locally. So I will be trying this to recreate the dish. I have changed it slightly. A few tablespoons of this sauce paired with meats, seafood, fresh vegetables, or rice, pasta, etc. will create a delicious meal in minutes!

    Recipe #354578

    Portobello curry? Yum! This calls for a spicy Madras curry powder. If you can't get any, try Recipe #174350. Enjoy! Adapted from Better Homes and Gardens magazine. Feel free to add other vegetables to your liking!

    Recipe #352501

    There are many versions of this tea. This is a good one from Food & Wine magazine. This would also make lovely gifts. Just package up the dry ingredients and write out the directions!

    Recipe #190932

    This would be great for a holiday meal, or anytime! If you can find them, use blood oranges. They are just coming into season! Adapted from Vegetarian Times magazine.

    Recipe #403167

    A delightful way to stuff eggs and the presentation is nice too! From Racael Ray's Big Orange Book.

    Recipe #396642

    Traditional Vietnamese Coffee is made by filtering dark roast coffee directly in a glass. Sweetened condensed milk is then poured in the coffee and mixed. It is served both hot and iced. This frozen version is a simple coffee granita served with sweetened condensed milk. Adapted from GourmetSleuth.

    Recipe #376429


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