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A sweet, dark brown barbecue sauce for pork, beef, or just about anything on the grill goes together quickly, and has a complex, sweet and tangy flavor with overtones of molasses, brown mustard, honey, and Asian sauces. This recipe makes a big batch.
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Grilled corn on the cob basted with a soy-based glaze is a quick and easy way to prepare corn.
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Packed with crunchy veggies, these colourful lettuce wraps are flavoured with fresh ginger, sesame oil and hoisin sauce.
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Get Honey Hoisin Glazed Wings Recipe from Food Network
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.
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Lime-drizzled broiled salmon gets a sweet-spicy Asian twist from hoisin, a sauce common in Chinese cuisine. Swapping in couscous instead of rice saves time.
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This fusion barbeque sauce with East-West flavors from the Pacific Rim is quick and easy to make and will get rave reviews from guests.
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This recipe is by Mark Bittman and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
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Get 20-Minute Hoisin Skillet Salmon Recipe from Food Network
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These veggie burgers get their texture from black beans and quinoa, and their flavor from hoisin sauce, sesame oil, and garlic.
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A dark, fruity sauce instills pork spareribs with mouthwatering flavor!