Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Zaar-Asian Cuisine!
    Lost? Site Map

    372 recipes in

    Zaar-Asian Cuisine!

    I love Asian flavor! I have compiled all my Asian inspired recipes here. I hope you enjoy!
    « Previous 1 2 3 4 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Just saw this being made on Aarti's Party-new top chef winner! Had to share :)

    Recipe #437153

    This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations. This recipe came from December 2012 issue of Saveur, along with Ramin Ganeshram's story Midnight Snack.

    Recipe #506261

    This sounded just wierd enough to try it. Obviously a carrot is the same shape and close enough in color to make a decent hot dog substitute. But the real question is about the taste. The marinade really takes it to the next level. I think the sesame oil does it, but the vinegar gives it that “cured” flavor too. Adapted from Healthy Slow Cooking.

    Recipe #500000

    Have fun with this, it's so much easier than cooking flatbread on a rock! This is good grilled too. I haven't tried this yet. A little history: One of the things that is absolutely compelling about flatbreads is that they are old, really old. Many of the flatbreads eaten today have changed little over the last several thousand years. Flatbreads, such as sanguake in Iran, lavash in Armenia, and fetir made by the Bedouin in Israel, are all of ancient origin. When people first began cultivating grain, flatbreads were an obvious solution to the problem of how to turn hard grain into edible food; the grain could be pounded into flour, mixed with water, and cooked on a hot stone. The earliest method of cooking flatbreads probably involved spreading a dough or a batter over a very hot rock, then peeling the bread off from the rock when it had finished cooking, a method still used by the Hopi in making their remarkable blue corn piki bread. Adapted from the California Almond Board.

    Recipe #298829

    You can make this at home, it's easy and heart healthy! It makes a geat base for smoothies and sauces. Nuts are used prolifically in Africa and Asia.

    Recipe #174601

    A great healthy salad adapted from the Almond Board of California. The recipe calls for julienned veggies, but you can chop if you like.

    Recipe #270626

    A great icy cold drink for a hot summer day! In the winter, drink it hot! Enjoy!

    Recipe #378974

    I love salmon and this is a sauce with some great ingredients, like honey, soy sauce and pineapple juice. Gleaned from CDkitchen.

    Recipe #292743

    In Bahrain(and all over the Middle East), apricots are plentiful, and they are dried to preserve them. Here is a recipe using the dried apricots that is yummy as a snack! On occasion a little lemon juice can be added(about a tsp.) but you may want to add a touch more honey if adding the lemon.

    Recipe #500681

    These are so yummy! And vegan too. Got this from Cooking Entrees with the Micheff Sisters cookbook. Enjoy! I enjoy with brown rice.

    Recipe #488545

    These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).

    Recipe #144536

    This crisp, fruity dessert is a scrumptious surprise. Serve it with warm caramel sauce for a delicious twist. Adapted from Vegetarian Times magazine(Feb. 2006).

    Recipe #192017

    Originally from Better Homes and Gardens, this has been changed to make it vegetarian. I hope you enjoy! Inspiration from delish dish.

    Recipe #493072

    Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Enjoy! Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #264395

    This is so different with a cool mix of textures and flavors! Offer crisp breadsticks and iced green tea as accompaniments. Adapted from Vegetarian Times magazine.

    Recipe #191043

    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

    I got this from the Food Network, courtesy Tori Ritchie. Yum!

    Recipe #117109

    Adapted from Better Homes & Gardens, this is a yummy salad with a delightful Asian dressing!

    Recipe #155530

    Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix

    Recipe #293293

    A delicious vegetarian recipe from Vegetarian Times magazine(2003).

    Recipe #206438

    « Previous 1 2 3 4 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites