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    You are in: Home / Cookbooks / ZWT IV Asian
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    25 recipes in

    ZWT IV Asian

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    From Fete Accomplie in Washington D.C. EDIT: Please do not use the Zaar converter to cut this recipe in half as it is inaccurate with thirds.

    Recipe #201542

    From Firehouse Food cookbook courtesy of Terry Woo. This recipe includes a poaching method for ensuring succulent chicken for salads or sandwiches.

    Recipe #207989

    These are really good served with sweet and sour sauce or your favorite dipping sauce. If you like them a little more creamy just add more cream cheese.Sometimes I also add a little cheddar cheese into the filling. This recipe is from the wonton wraps package. Quantity and time is an estimate.

    Recipe #208204

    Posting the for the Zaar World Tour III. From Foster Farms, the original recipe calls for 1 package boneless, skinless breast tenders. Zaar does not recognize this so I entered 2 lbs. After reading Lori's helpful review, I listed the salt as optional.

    Recipe #228818

    These remind me of being a child and going to eat at a Chinese restaurant with our neighbor Auntie Lou. We would always order tons of Fried Wontons and very little else!

    Recipe #285727

    Hot, sour, sweet, savory and packs a fiery punch! From Yan Can Cook- Martin Yan. Did I mention that this was fiery hot?!!!! You might want to cut the heat a bit, but we love our mouths to catch on fire!

    Recipe #285711

    This recipe has 2 of my favorite ingredients shrimp and sesame oil. I can't wait to try it!

    Recipe #283865

    I just watched Tyler Florence making Dim Sum on the food network and it looked so good. We thought these were da Bomb!

    Recipe #274113

    This tastes just like the Gai-Lan that my DBF and I get when we go to Dim Sum on Sundays. It is really easy to make at home. It is similar to regular broccoli but it is slightly milder and has broad flat leaves instead of florets. If you can't find Gai Lan, you can substitute broccolini. The baking soda helps the broccoli retain its green color while cooking.

    Recipe #259801

    I have the worst luck making rice. I found this on the food network and made it for my DBF's birthday dinner since he loves rice. It came out perfectly and he even had seconds.I'm not sure if it is the "Best" but it certainly is wonderful!

    Recipe #253310

    This is different than a traditional Lassi in that it doesn't include yogurt. It is something like a thin milkshake with a bit of spice. Recipe is from Vegetarian Planet. There is also a variation to make it a warm drink.

    Recipe #245239

    This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. Posting for the ZWT III.It can be a little messy to eat as the shrimp are cooked with the shells on for best flavor. Recipe is from Sunset June 2007 and it is noted: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.

    Recipe #232288

    From Tyler Florence posted for Zaar World Tour III

    Recipe #229122

    This dressing can be used for salads or recipe #228998.

    Recipe #228999

    Recipe courtesy Emeril Lagasse. I am posting this for Zaar World Tour III. Time is an estimate.

    Recipe #228847

    This versatile sauce works with Asian noodles and cabbage salads. Or serve it satay style with grilled skewered chicken or meat. This sauce will last in the fridge up to 1 month.

    Recipe #301697

    We loved this quick stir fry. It has a bit of heat, but next time I might even add more. If you don't like heat you can leave the serranos out. I used baby bok choy which worked perfectly. This really is fairly quick to make to. From Bon Appetit April 2008.

    Recipe #298482

    My new favorite dipping sauce! Wontons, egg rolls, lumpia, dim sum... I even enjoy it poured over rice. You can make this as spicy as you like or leave out the heat entirely. Recipe by Chef Terrence Khuu of Milpitas' Bleu Ginger.

    Recipe #298605

    This is a modern take on Vietnamese summer rolls by chef Terrence Khuu of Bleu Ginger in Milpitas- (San Francisco Bay Area). The sauce is adapted from one his mother had made for years. Note: Khuu uses Banh Trang Deo brand of rice paper wrappers made in Vietnam, believing they are more delicate and flavorful. This brand may be a little more difficult to work with but they do not dry out and become hard and chewy as quickly as others.

    Recipe #298602

    Another good and good for you salad. From Bon Appetit.

    Recipe #299236

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