Today is Sunday, May 20 2012 3:24 pm
Ethnic / Asia & Pacific Ocean |
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| Recipe | Rating |
| CURRIED NOODLE PATTIES
Smash and spread the curry paste around the bottom of a medium bowl. Add one of the eggs and stir until the curry paste is well incorporated. Whisk in the rest of the eggs. Stir in the tofu, cilantro, green onions, and salt. Add the noodles. I've found it is easiest to work the egg evenly through the noodles if you use your hands and you don't get any noodle breakage. Heat a well-seasoned skillet over medium heat. Place 1/3 cup of the noodle mixture into egg rings or handle-less, metal biscuit cutters and cook in batches for 3-5 minutes on each side, until golden. If the little bits of tofu and onions are escaping the noodles in the mixing bowl, just toss them into the egg ring on top of the noodles, those will end up on the bottom of the patty - nice and golden. To serve, season with salt and garnish with a sprinkling of green onion, cilantro, and peanuts.| |
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| Tropical Asian Curry Paste
hold at least 2 weeks. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai ----- ---------- |
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| Spicy Salmon Tartar with Asian Pears 2 Vinegar Syrup
(Show # MT-1A28) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai ----- ---------- |
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| Southeast Asian Style Turkey Burgers with Pickled Cucumbers
a bowl with your hands mix garlic with bread crumbs and remaining burger ingredients until just combined (do not overmix) and form into four 1-inch thick patties. Season burgers with salt and pepper and grill on a lightly oiled rack set 5 to 6-inches over glowing coals about 5 minutes on each side, or until just cooked through. Transfer burgers to buns and top with drained cucumbers. Yield: 4 servings Recipe by: COOKING LIVE SHOW #CL9169 ----- ---------- |
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| Roast Scallops, Carrot Juices And Stir-Fried Asian Greens
minute. Pop in the oven for 2 minutes. Greens: Heat the oils in a wok, add garlic, chilli, ginger and spring onions and stir for 1 minute. Add blanched pak choi and remaining ingredients and cook for 3 minutes. Presentation: Place four mini piles of pak choi around plate. Place half a scallop on each pile and top with crispy julienne of ginger, pour on carrot juices. ----- ---------- |
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| Red Wine Risotto with Radicchio And Asiago
(Show # MB-5660 broadcast 07-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-21-1998 Recipe by: Mario Batali ----- ---------- |
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| Quick And Easy Asian Style Veggies
until they just begin to get tender. Add broth and bring to simmer, thicken with cornstarch dissolved in water, season with soy sauce. Serve over rice or baked potatoes or soba noodles. Posted to fatfree digest by "Jan Gordon" |
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| Mad Dog's Asian Salad
Per serving: 324 Calories (kcal); 16g Total Fat; (38% calories from fat); 16g Protein; 40g Carbohydrate; 45mg Cholesterol; 1336mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Lobster Nachos with Asian Guacamole And Spicy Sour Cream
Top guacamole with lobster and sour cream mixture and serve with fried wontons. Yield: 4 servings Per serving: 8903 Calories (kcal); 958g Total Fat; (94% calories from fat); 61g Protein; 59g Carbohydrate; 215mg Cholesterol; 987mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 191 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9351 ----- ---------- |
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| Linguine Fine with French Lentils, Escarole And Asiago
(Show # MB-5642 broadcast 02-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-09-1998 Recipe by: Mario Batali ----- ---------- |
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| Guinea Fowl, Lemon Thyme And Asian Galangal
front of the bird and continue to cut the remaining breasts of the guineafowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it. Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guineafowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season. Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes. ----- ---------- |
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| Grilled Pork with Asian Spices
their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-27-1996 Recipe by: Bobby Flay and Jack McDavid ----- ---------- |
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| Grilled Eggplant Sandwich with Pesto And Asiago (Dj/ln)
Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9082 LARRY NICOLA ----- ---------- |
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| Grilled Asian Sea Scallops
grill basket. The baskets are available at most department stores outdoor leisure departments. Grill for 3 minutes, baste with marinade and turn, grill 2-3 minutes, baste again with marinade until done. Scallops cook very quickly, it should take no more than 6 minutes of cooking time, total. NOTES : For the finishing sauce bring remaining marinade to a boil on the stovetop for approximately 5-6 minutes. Serve on the side at the table. Recipe by: The BarBeQue Man ----- ---------- |
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| Grilled Asian Beef Salad
pepper in a large bowl; toss well. Drizzle vinaigrette over salad; toss to coat. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Golden Tofu Wrap with Warm Asian Slaw
medium heat. Lay tortillas flat on work surface. Spread about 3/4 cup slaw down center of each and top with several pieces of tofu. Roll up, tucking sides toward center to form bundle. Slice each roll in half and serve immediately. PER SERVING: 200 calories, 25 percent from fat. 14g protein, 6g fat, 32g carbs, 6g fiber, 672 mg sodium. Good source vitamin C. mc by kitpath 4/27/99 Recipe by: Jack Bishop, Natural Health Mag, May 1999 Posted to EAT-LF Digest by PatHanneman |
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| Seafood in Asian Broth
together the shrimp, scallops, mint and basil. Add the seafood to the pan and cook for about 4 minutes. Add the fennel and corn kernels. Cook for 3 minutes longer, stirring often. Bring broth mixture to a simmer and add the saut‚ mixture, stirring to combine. Ladle the stew into bowls and garnish with chives. ----- ---------- |
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| Sauteed Apples in Amarone with Asiago
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-08-1998 Recipe by: Mario Batali ----- ---------- |
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| Salad of Asian Greens And Wakame Seaweed
Place the Asian greens in a bowl. Lightly dress and toss. Place in a serving bowl, then place dressed wakame seaweed on top. Garnish with sesame mayonaise and toasted sesame seeds. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9427 - JOHN TESAR ----- ---------- |
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| Gingered Shrimp with Asian Noodles
stir until shrimp are just cooked through, about 3 minutes. Dissolve cornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes. Mound noodles on platter. Arrange shrimp over and serve. Serves 2. Bon Appetit October 1992 ----- ---------- |
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| Funky Asian Lentil Salad
salad. Mound the salad in the center the plate. Drizzle the salad with sesame oil and 25-year-old balsamic vinegar. Garnish with long and chopped chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2414 broadcast 11-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Frisee, Radicchio, And Asian Pear Salad with Hazelnut Vinai
To toast and skin hazelnuts: Toast the hazelnuts in one layer in a baking pan in a preheated 350F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool. Serves 8. Gourmet October 1990 ----- ---------- |
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| Five Spice Seared Duck - Asian Greens Spring Roll (Dj/br)
tight. Repeat process until all rolls are completed. For the vinegar: In a large bowl add all ingredients together and whisk. Yield: 4 servings CHEF DU JOUR SHOW #DJ9488 BROTHERS RATHBUN Busted and entered for you by: Bill Webster ----- ---------- |
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| Five Spice Asian Rub
REFRIGERATE FROM 30 MINUTES TO 2 HOURS. PREPARE A MEDIUM FIRE IN A CHARCOAL OR GAS GRILL. PLACE THE STEAKS ON AN OILED GRID, DIRECTLY OVER THE HEAT. GRILL, UNCOVERED, FOR 14 MINUTES FOR MEDIUM RARE OR TO DESIRED DONENESS, TURNING EVERY 5 MINUTES. SEASON THE STEAKS WITH ADDITIONAL SALT (IF DESIRED). CARVE THE STEAKS ACROSS THE GRAIN INTO THICK SLICES AND SERVE. Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Duck Scallopine with Green Apples And Malvasia
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5569 broadcast 04-03-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-19-1998 Recipe by: Mario Batali ----- ---------- |
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| Doug's Fusion Asian Noodles
the garlic, ginger, and chile paste to the oil and stir fry until fragrant, then add the noodles, keeping the heat up, and stir frying as you add a good shot of fish sauce, and a good shot of Chinese cooking wine, then add the chicken stock, and the vegetables, and pulling it all away from one side of the wok, add a little more oil, and the shrimps and tofu pieces...very carefully mix this all together, taste for heat and seasoning, add more heat, Calvin's does great, cover, and turn heat off, then serve, with a steam bun or egg roll or pot stickers...we had steam bun! But I shoulda done pot stickers! Enjoy, this is an all in one meal...cheers,Doug in BC....and i served it with pickled ginger and my just home made soy sauce,Ketjup Manis sorta. Posted to CHILE-HEADS DIGEST by Doug Irvine |
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| Crispy Asian Lacquered Poussin
Saute first 3 ingredients. Dissolve sugar with vinegar and Shaoxing. Deglaze saute with liquid. Let cool completely. In a food processor, mix above with Dijon and sugar. Slowly add oil to emulsify. May need to add a little ice water. In a wok or large saute pan, caramelize onions and shiitakes. Add watercress to wilt only, then add noodles and black bean sauce. Check for seasoning. Serve whole bird on a pile of noodles. Garnish with scallion brushes. Yield: 4 portions Recipe by: CHEF DU JOUR SHOW #DJ9309 - MING TSAI ----- |
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| Crab Wontons with Asian Slaw
pepper. To assemble, mound the greens in the center of each plate. Arrange four wontons around each mound of greens. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-25-1997 Recipe by: Emeril Lagasse ----- |
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| Cold Asian Noodles with Tempeh
Drain noodles, rinse under cold running water and drain again. Transfer to large serving bowl. Add bean sprouts, tempeh croutons, green onions, cilantro or parsley, and peanuts if desired. Whisk dressing and pour over noodle-tempeh mixture; toss to mix and coat. Serve at room temperature, or cover and refrigerate until thoroughly chilled. PER SERVING: 340 CAL.; 19G PROT. 13G TOTAL FAT (2G SAT. FAT); 0 CHOL.; 402MG SOD, 5G FIBER By Kathleen |
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| Cavatappi with Spinach, Beans, Ans Asiago Cheese
Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on May 3, 1999, ----- |
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