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Simply delicious, fast, and easy, this spicy-sweet Korean shrimp recipe uses a homemade soy marinade that also creates a thick, shiny glaze.
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Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share...
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This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Use ready-made meatballs -and some sweet-and-sour ingredients -to get the tangy, slow-cooked taste on this toothpick treat.
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Savory chicken ginger meatballs are cooked in a from-scratch teriyaki sauce with shiitake mushrooms and daikon in this Asian-inspired recipe.
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This spicy lobster is the wildly popular signature dish at Marc Forgione's NYC restaurant.
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This stir-fry is fantastic with cooked rice or over a bed of shredded Napa cabbage.
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This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
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Whole-wheat pasta is just what it sounds like -- pasta made using the whole grain of the wheat, which gives it a slight nutty taste. Because the bran and germ have not been removed, whole-wheat pasta is high in fiber.
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Be sure to use dark brown toasted sesame oil in this recipe to get that Chinese restaurant flavor.