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    71 Recipes

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    I had these one Christmas on a visit to a friend's house and never forgot them. Seven or eight Christmases later we visited again and I seized my opportunity to ask for the recipe.

    Recipe #516248

    I learned this recipe from friends in China's Yunnan Province, where lamb's quarters are considered a wild green (ye cai), and collected along the roadside on country outings. The recipe lists 'spinach' rather than lamb's quarters, because there was no way to submit the recipe with an ingredient the program didn't recognize (the joys of technology). Koreans actually do prepare spinach this way--just substitute sugar for the red pepper--but it was the lamb's quarters recipe I wanted to share today.

    Recipe #515827

    I find this dish crazy spicy and like to tone it down a bit.

    Recipe #515782

    Simple family dinner to serve over rice.

    Recipe #515315

    Recipe #514486

    This was one of those 'moment of desperation' discoveries that was an incredible hit with my family. Leftovers were great cold. I'm writing it down so I can make it again. Next time I might try adding 1 t rosemary, and not using the bell pepper.

    Recipe #507985

    This decadent coffee/tea beverage from Hong Kong is delicious hot or iced. Experiment to find the proportion of coffee to tea that suits you best. This recipe is basic 1:1. A second can of evaporated or condensed milk may be used for a richer, creamier drink. Malaysia has a similar treat called "Kopi Cham".

    Recipe #496985

    I recently ran across the idea of freezing slow cooker meals in a bag. Such a time-saver! I'm collecting and posting a few recipes.

    Recipe #495508

    I recently ran across the idea of freezing slow cooker meals in a bag. What a time-saver! I'm collecting and posting some recipes.

    Recipe #495507

    Other online recipes for steamed pork meatloaf are Cantonese. This is one I've been served by friends in Kunming. For detailed instructions about how the Chinese steam meatloaf, look here: http://fitdaffy.blogspot.sg/2011/03/chinese-steamed-pork-meatloaf.html and here: http://www.rantsandcraves.com/2009/10/my-favorite-childhood-dish-loud-and.html.

    Recipe #495506

    It's hard to find a simpler soup than this one, and my kids and their friends all wanted second and third helpings! It's from an authentic, home-style Chinese cookbook. My only change was to puree the finished soup.

    Recipe #495415

    This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference.

    Recipe #494813

    This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference.

    Recipe #494812

    This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference.

    Recipe #494811

    Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds. China has several varieties of green beans, and they go by different names in different parts of China. I think 'jiang dou' may refer to the yard-long beans, but any variety should taste good in this recipe. The amount of garlic listed strikes me as over the top. Try it if you dare. I'll be using less.

    Recipe #494808

    Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds. Although this recipe is named cauliflower, and the ingredients list cauliflower, the picture accompanying the recipe also showed broccoli. Try it both ways.

    Recipe #494807

    Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.

    Recipe #494806

    Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.

    Recipe #494805

    There are quite a number of stir-fried asparagus recipes on the site already, but none of them in the simple Chinese 'qing chao' style.

    Recipe #494804

    This simple vegetable dish is available in restaurants and homes across China. In spice-loving regions of China, several dried red chili pods are added with the garlic.

    Recipe #494802

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