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ZWT II - All Chefs - Asian- China, India, Japan, SE Asia

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A wonderful recipe adapted from Vegan Fusion. Yum!

Recipe #158352

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

Recipe #159924

Taken from a nut website, and tweaked, this is yummy!

Recipe #160213

Rich and delicious! Adapted from the Veggie Table.

Recipe #161283

If you like it spicy, use the larger amount of curry paste(try Green Curry Paste Recipe #39109). Adapted from Vegetarian Times cookbook.

Recipe #161285

This is an intensely flavored spice blend that goes well in any curry dish. Toss some curry paste with steamed veggies and serve them on rice. Tightly sealed and refrigerated, this will keep for at least a week, and it may also be frozen for extended storage.

Recipe #43732

A colorful dish that pleases the eye and the palate. Make it as spicy as you dare! Great served with Recipe #47554. This recipe is from Moosewood Restaurant's Low-Fat Favorites, a great cookbook.

Recipe #47552

Gather all the ingredients before you heat the oil and you will be done before you know it! Serve over rice and test your chopstick skills!You may use leftover turkey instead of chicken.

Recipe #48129

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

This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!

Recipe #49579

This is an EASY version you can make in a day! Cook time is marinating time. Prep time is soaking time for the cabbage.

Recipe #50792

This is a colorful stir-fry. The vegetables are cooked in a marvelously aromatic sauce, which combines peanuts, pine nuts, chili, coconut, coriander, and turmeric.

Recipe #52222

A delightful mix of tastes and textures!

Recipe #52807

I love egg rolls and these are vegetarian and low fat!

Recipe #54630

Cauliflower, all spiced up! Yum! This came from Gourmet Magazine.

Recipe #56101

Like the title says, these are spicy! Great taste from India!

Recipe #57972

Ginger and soy sauce give this dish an Asian flair. You may substitute spinach or bok choy for the kale.

Recipe #58853

This is posted in response to a request. Spicy with a little heat! You may substitute beef for the chicken for Beef Ceylon!

Recipe #58986

In this beautiful dish, nearly transparent noodles mingle with shimmering snow peas and shredded carrots. From Vegetarian Times Cookbook.

Recipe #60919

This is so goood! You can put this together and have your friends over and enjoy the party! I just love salads and the dressings are lovely!This came from Rachael Ray.

Recipe #62958

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