Search Results (944 found)
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A twist on classic chicken noodle, with Asian spices, rice noodles, mushrooms, kale and bean sprouts.
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Easy and delicious, this spicy orange chicken wing sauce will give you an alternative to going out for your favorite spicy orange chicken dish.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cranberry sauce has extra spices, diced fruits, and orange juice added to make it more exciting than plain old cranberries. Everyone always loves this at Thanksgiving and it disappears fast! It's best when made the night before and left to rest in the refrigerator overnight so all the flavors can blend together.
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Pears and crystallized ginger are baked under a crispy golden oat crust.
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A soy/honey vinaigrette bring Asian-inspired flavor to this cole slaw with Savoy cabbage, onions, and peppers.
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Ground pork, cilantro, green onion, and snow peas are mixed with rice noodles and peanuts in this Asian-inspired cold salad, a refreshing lunch.
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Chicken is marinated with classic Chinese ingredients then dredged and fried for something divine.
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The marinade for this baked tofu is a mixture of soy sauce, hoisin sauce, Asian-style chili sauce, and fresh ginger.
www.delish.com
The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.