Today is Sunday, May 20 2012 4:57 pm
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| Recipe | Rating |
| 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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| Asian Flavoured Salmon Cooked in a Salt Crust
Turn oven to the highest temperature it will go and bake for 45 minutes. Stand for 10-15 minutes. To serve, crack open dough and remove from around the fish. Serve portions of salmon with bok choy vegetables and drizzle over sauce. Sauce: Combine chilli and ginger sauce with soy sauce, wasabi and water. ----- |
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| Asian Flank Steak Salad over Cold Noodles
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2208 broadcast 10-10-1997) 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 10-11-1997 Recipe by: Emeril Lagasse ----- |
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| Asian Flank Steak
Meanwhile, prepare the rice as directed on the manufacturer's packaging. Serve over a bed of plain or flavored cooked rice for a complete meal. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Asian Flank Steak
Serves 4. Bon Appetit July 1994 ----- |
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| Asian Eggplant
Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes. Season with salt and pepper. Serves 4. Bon Appetit November 1994 ----- |
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| Asian Duck Confit with Goat Cheese And Braised Red Onion
onions until translucent. Stir in vinegar, red wine, sugar and salt. Place skillet in 375 degree oven for 1/2 hour. Cool. (Can be done 1 day ahead). Roll out puff pastry and cut out an 8-inch circle. Place on a pizza pan. Spread pastry with the braised onion mixture and top with goat cheese slices, tomatoes and olives. Sprinkle with Parmesan cheese. Place duck legs and shredded meat on top. Serve. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9173) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-21-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Chef Susur Lee ----- |
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| Asian Coq Au Vin
Suggested Wine: Auxley Duresses, Grand Vin de Bourgogne, Jean Pierre Diconne, 1993 Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A32) 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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| Asian Chicken Slaw with Pasta
carrots. Roll the basil leaves up into tight cylinders and cut across them to create fine shreds and add them to the mixing bowl. Toss the salad with the dressing and adjust the seasoning if necessary. This recipe yields 4 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6768 broadcast 12-15-1997) Recipe by: Michele Urvater ----- |
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| Asian Chicken Salad
crisp and golden, about 45 seconds. Drain wonton strips on paper towels. Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds. Drain rice sticks on paper towels. Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to coat. Mix in wonton strips and rice sticks just before serving. Pass remaining dressing separately. Serves 8. Bon Appetit October 1993 ----- |
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| Asian Chicken Salad
Cover and reserve for later use. Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside. Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing. Yield: 8 to 10 servings Recipe by: CHEF DU JOUR SHOW #DJ9431 - KATHY CARY ----- |
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| Asian Chicken Noodle Salad
skillet, or bake in preheated 350F/180C oven for 20 to 25 minutes until just cooked through. Slice thinly. In bowl, toss together chicken, cucumber, carrot and red pepper. Place on top of noodles. Sprinkle with green onions and cilantro. To prepare dressing, whisk together garlic, ginger, fish sauce, sugar, lemon juice, water, Thai sauce and sesame oil. Drizzle over salad. Toss gently when serving. NOTES : This recipe, from "More HeartSmart Cooking With Bonnie Stern", also tastes great made with lamb or shrimp. Makes 6 servings. ----- |
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| Asian Chicken And Noodles
together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired. Each serving provides: 307 Calories; 31.9 g Protein; 26.6 g Carbohydrates; 8 g Fat; 84.4 mg Cholesterol; 1155 mg Sodium. Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission) ----- |
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| Asian Chicken
is called a slippery marinade, by the Chinese, and I use it for any chicken or pork dish which needs to be "deep fried"Dry out the wok, and re-heat with fresh peanut oil and add the garlic, ginger, and the habs,stir frying this continually, and add the vinegar, soy sauce combination...bring this to simmer, and add the reserved chicken pieces, keeping the boiling point up...this should be a sort of glazed covering for the chicken pieces, and should not be too wet. When this is done,serve it with rice or noodles... I devised a noodle dish to accompany this, which will follow in the next post. Posted to CHILE-HEADS DIGEST by Doug Irvine |
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| Asian Cabbage Salad
you can make all of the dressing and only mix it with one meal's worth of greens; then cover and refridgerate the remaininng dressing for up to 1 month. Just reheat it before adding it to more cabbage. Do whatever works for you! NOTES : 10 to 16 servings (2 cups dressing) ----- |
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| Asian Brined Pork Loin with Gingered Yams And Five Spice
For the Five Spice Apples: In a saute pan, coat with oil and caramelize onions. Add five spice, sugar and apples. Deglaze with juice and season. Let mixture cook and reduce by 50 percent. The apples should remain intact and have some liquid left. Stir in the butter. Check for seasoning. Do not overcook apples to mash. This can be done in advance and reheated for plating. For the Chile Oil: Heat chile and cumin in a saute pan until barely smoking. Whisk in oil. Transfer to a tall, glass jar and let stand overnight. Oil will separate. Will keep for 3 months in the refrigerator. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A26) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 2105 Calories (kcal); 201g Total Fat; (83% calories from fat); 6g Protein; 80g Carbohydrate; 130mg Cholesterol; 8145mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 40 Fat; 1 1/2 Other Carbohydrates Recipe by: Ming Tsai ----- |
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| Asian Beef Salad
4. Arrange lettuce leaves on a serving platter and spoon over the steak mixture. Garnish with sesame seeds. Per serving: 1271 Calories (kcal); 92g Total Fat; (65% calories from fat); 86g Protein; 25g Carbohydrate; 261mg Cholesterol; 232mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 4 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates ----- |
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