Today is Sunday, May 20 2012 3:26 pm
Ethnic / Asia & Pacific Ocean |
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| Recipe | Rating |
| Bow Ties with Asian Chicken
Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley. * If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just before draining the pasta. ----- |
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| Bean Thread Noodles with Beef And Asian Pear
noodles and broth into bowls and top with pear and scallions. Makes 4 servings. Gourmet November 1999 Per serving: 345 Calories (kcal); trace Total Fat; (1% calories from fat); 28g Protein; 59g Carbohydrate; 0mg Cholesterol; 8054mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates ----- |
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| Asian-Style Shrimp And Pineapple Fried Rice
stir-fry the garlic for 5 seconds, or until it is golden. Add the rice and stir-fry the mixture for 30 seconds, or until the rice is hot. Add the soy mixture and stir-fry the mixture for 1 minute. Add the pineapple mixture and the shrimp, stir-fry the mixture for 1 minute, or until it is hot, and stir in the coriander. Serve the fried rice in the reserved pineapple shells if desired. (There will be extra fried rice.) Serves 6. Gourmet May 1991 ----- |
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| Asian-Style Ravioli in Coconut-Curry Broth
minute. Add the stock, coconut milk, and honey and bring to a boil. Add the curry powder, chile paste, and cilantro. Decrease the heat to medium and simmer for about 10 minutes. Bring 8 cups of salted water to a boil in a large saucepan. Add the ravioli and let the water return to a boil. Drain the ravioli in a colander and add to the broth. Season the broth to taste with soy sauce. Distribute the ravioli among 4 large, shallow bowls. Ladle some of the broth over the top, garnish with parsley, and serve hot. Per serving: 442 Calories (kcal); 25g Total Fat; (47% calories from fat); 11g Protein; 52g Carbohydrate; trace Cholesterol; 368mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates ----- |
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| Asian-Style Gravlax
Per serving: 926 Calories (kcal); 23g Total Fat; (23% calories from fat); 136g Protein; 35g Carbohydrate; 354mg Cholesterol; 11750mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates ----- |
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| Asian-Style Coconut Ginger Tapioca Pudding
FOOD NETWORK - (Show # CL-8809 broadcast 01-29-1997) 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 08-11-1998 Recipe by: David Lebovitz ----- |
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| Asian Warm Chicken Salad
Make the dressing by whisking all ingredients in a jug. To serve, mound the noodle salad on individual plates then drizzle with dressing. Per serving: 381 Calories (kcal); 23g Total Fat; (51% calories from fat); 11g Protein; 39g Carbohydrate; 0mg Cholesterol; 3130mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates ----- |
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| Asian Turkey Wrap
Wraps: Soft Flatbread: a flour tortilla, lavash, chapati, rice paper, crepes, pita or other flat bread http://www.greatdayamerica.com/index.html By Pat Hanneman |
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| Asian Tofu Crisp
Spray nonstick skillet with nonstick coating; add peanut oil and heat. Cook tofu in skillet, peanut side down, until golden brown, about 1 1/2 minutes; turn and cook other side. Place soba noodles on serving dish. Heat remaining marinade and pour over noodles; place tofu cakes on top. Recipe by: St. Joseph Healthcare & New Mexico Heart Institute ----- |
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| Asian Style Turkey Salad
Garnish the salad with red pepper and cilantro or peanuts. This recipe yields 2 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6766 broadcast 11-25-1997) Recipe by: Michele Urvater ----- |
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| Asian Style Cucumber Salad
Per serving: 24 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates ----- |
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| Asian Spring Rolls Pt 2
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| Asian Spring Rolls Pt 1
transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep fryer heat 1 1/4 inches of the oil to 375F. on a deep-fat thermometer and in it fry the spr ing rolls in batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. The spring rolls may be made 5 days in advance, cooled completely, and kept frozen in plastic freezer bags. Reheat the rolls, unthawed, on a rack set in a shallow baking pan in a preheated 450F. oven for 10 minutes. Make the dipping sauce: In a small bowl stir together the soy sauce, the lime juice, the water, the garlic paste, the sugar, and the chili. Cut the spring rolls diagonally into 1-inch-thick slices if desired. Arrange the spring rolls or slices on a platter with the dipping sauce and garnish the platter with the scallion brushes. To make brush scallions: Trim the roots and the green parts from scallions, leaving about 2 1/2 inches of stalk. Make crisscross cuts about 1/2 inch deep at both ends of each stalk and spread the fringed ends gently. Put the scallions in a continued in part 2 ----- |
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| Asian Soba Salad
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6524 broadcast 08-09-1998) 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 10-20-1998 Recipe by: Michele Urvater ----- |
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| Asian Slaw W/ Tofu Croutons - Lorna Sass
first time after checking this book out of the library - it looking so appealing in the pictures. Even if the recipes did not contain soy products of one kind or another, I'd be tempted to try Pineapple-Coconut Rice Pudding, Vegetable Spring Rolls with Baked Seasoned Tofu, Roasted Potato Salad Italiano, or Red Lentil Soup with Indian Spices. The fact that these dishes have health benefits make them that much more appealing. So if you would like to eat healthier food, and need some ideas on how to do that - here's the book for you. Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 3, 1999, converted by MM_Buster v2.0l. ----- |
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| Asian Sesame Rice (Usarice)
* To toast sesame seeds, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly. Makes 6 servings. Nutrition estimated by usarice: Each serving provides 171 calories, 4 grams protein, 4 grams fat, 31 grams carbohydrate, 2 grams dietary fiber, 0 milligram cholesterol, and 460 milligrams sodium. 21%cff Recipe by: http://www.usarice.com/domestic/recipes/chinew4.htm ----- |
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| Asian Salmon Burgers with Pickled Cucumber on Pumpernicke
59th Street, New York, NY 10022 - tel. (212) 755-3566 and through the Williams Sonoma catalogue - tel. (800) 541-2233 (ask for the "spiral shredder"). Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8647 broadcast 06-05-1997) 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 12-05-1998 Recipe by: Sara Moulton ----- |
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| Asian Rice Salad
tablespoon olive oil in a large skillet over medium-high heat until hot. Add the steak and the rest of the pepper. Cook for 3 to 5 minutes or until no longer pink. Combine the steak, drippings from skillet, green beans, carrots, cucumber, and rice in large bowl. Toss to coat all ingredients, and serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Asian Pot Stickers
center of the sauce. Garnish with long chives. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 Recipe by: Emeril Lagasse ----- |
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| Asian Pork in Lettuce Leaves
seconds or so until crispy. Remove with a slotted spoon and drain well on kitchen paper. 5 Place the remaining shallot in a bowl with the orange segments and a heaped teaspoon each of mint and coriander. Mix until well combined and pile into the middle of a large plate or platter. 6 Stir the remaining mint and coriander into the pork mixture and use to fill the lettuce leaves, arranging them around the orange salad. Scatter over the crispy shallots and serve at once. Recipe by: Food & Drink ----- |
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| Asian Pesto with Grilled Shrimp
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A12) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai ----- |
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| Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette,
Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar. To Finish: In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates. In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. Garnish with honey-spice almonds. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9385) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Stan Frankenthaler ----- |
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| Asian Pear Salad
Place a pastry ring over the pears and build the salad upwards to the desired height. Remove the ring carefully and drizzle a little walnut dressing round the plate. Cut through the dressing with your coriander oil and the salad is complete. Note: Always pick and soak the salad leaves in salt water and leave for one hour. This cleans the leaves and makes them crisper. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- |
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| Asian Papaya-Shrimp Salad
Just before serving, shake dressing again to make sure the ingredients are well-blended. Place a portion of the Shrimp-Papaya salad on a bed of spinach, and drizzle some of the dressing over the top. Sprinkle on some sunflower seeds and repeat as required to complete your service. Enjoy! Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Asian Noodles
3 Drain pasta and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with parsley before serving. Makes 4 servings Recipe by: www.pastarecipe.com/ 4/2/99 ----- |
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| Asian Noodles
NOTE: Sesame seeds are readily available in either the supermarket spice or ethnic foods section. NOTES : 4 to 6 servings ----- |
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| Asian Noodle Supper
sprouts are heated through, about 1 minute. Drain noodles and transfer to serving bowl. Add tofu mixture and toss to mix. PER SERVING: 352 CAL.; 21G PROT.; 8G TOTAL FAT (1G SAT. FAT); 50G CARB; 0 CHOL,1,880MG SOD, 3G FIBER. By Kathleen |
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| Asian Noodle Salad with Peanuts
and refrigerate.) Sprinkle chopped peanuts over salad and serve. Cal 395.6 Fat 5.3 Fiber 6.3 CFF 11.9% Posted to EAT-LF Digest by Penchard@aol.com on Jun 21, 1999, ----- |
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| Asian Kebabs
veggies alongside your kebabs, for serving with them? That way everything can be done just right, instead of having the usual overcooked veggies on the kebabs with the meat. NOTES : 16 skewers ----- |
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| Asian Garlic Chicken
minutes. Season to taste with salt. Spoon over chicken, discarding bay leaves. Serve with rice. Serves 4. Bon Appetit February 1995 ----- |
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