formido/recipes-20k huggingface dataset:
asian risotto
melt 3 tbs of the butter in a medium saucepan over medium heat
stir in mushrooms and saute until softened , about 5 minutes , then remove to a plate
melt remaining 2 tbs butter in the same saucepan
stir in ginger and garlic , saute until fragrant , about 1 minute
stir in rice
cook over medium heat for 3 minutes
in another saucepan , combine shrimp , chicken broth , sherry and soy sauce
bring to a boil
remove shrimp to a bowl
add about a third of the hot broth to the rice
cook over medium heat until broth is absorbed , stirring 2 or 3 times
continue adding a third more broth and stirring until rice is still firm but not raw tasting , about 25 minutes
stir in mushrooms , red pepper , pine nuts and shrimp
heat through , for about 4 more minutes
stir in cilantro and serve right away
to toast pine nuts:can pan toast or toast in a preheated 325 oven until golden-watch carefully
asian roasted asparagus
pre heat oven to 425 degrees f
lay trimmed asparagus in a rimmed baking sheet
spread out
drizzle other ingredients evenly over asparagus ,
roast in oven for approximately 20 minutes until asparagus are hot , slightly browned , but still somewhat crisp
check periodically
asian roasted chicken
remove and discard giblets and neck from chicken
rinse chicken with cold water
pat dry
trim excess fat
starting at neck cavity , loosen skin from breast and drumsticks by inserting fingers , gently pushing between skin and meat
combine soy sauce , ginger , garlic , and broth in a large heavy-duty zip-top plastic bag
add chicken
seal and marinate in refrigerator 4 to 8 hours , turning bag occasionally
remove chicken from bag , reserving 1 / 2 cup marinade
preheat oven to 375
place chicken , breast side up , on the rack of a broiler pan or roasting pan
insert meat thermometer into meaty part of thigh , making sure not to touch bone
bake at 375 for 1 hour and 10 minutes or until thermometer registers 180
cover chicken loosely with foil
let stand 10 minutes for chicken to reabsorb juices
discard skin
add 1 / 2 cup reserved marinade to drippings in pan , scraping pan to loosen browned bits
pour marinade mixture into a small saucepan
bring to a boil , and cook 5 minutes
stir in sesame oil
cut chicken into quarters
drizzle with sesame mixture
sprinkle with onions
asian roasted garlic salad dressing
place all ingredients into a blender and process until smooth, add black pepper to taste
asian roasted green beans with mushrooms
preheat oven to 375f
place all ingredients in a large roasting pan , toss to coat evenly and spread out onto pan in one layer
roast for 10-12 minutes , gently turn and toss with plastic spatula , spread out evenly once again and roast for another 10-12 minutes
asian roasted onions and peppers
preheat oven to 200c / 400f, peel the onion and cut into 8 wedges and place in a large bowl, cut the peppers in half , remove the stem , seeds and white pith, cut into 1" pieces and add to the bowl with the onions, in another small bowl , mix the next 7 ingredients, add chili peppers , if using, pour the spicy mix over the veggies and mix until well coated, bake for 30-40 minutes until tender, toss the veggies around 2 or 3 times while cooking
asian roll lettuce wrap fun for the entire family
in a medium bowl , mix together ground turkey , 1 tablespoon soy sauce , 1 teaspoon minced garlic and 2 teaspoons ginger
form into 16 meatballs and roll into ovals
cover and refrigerate
in a medium saucepan over medium heat , combine rice with 2 cups water
bring to a boil , reduce heat and simmer for 20 minutes , or until rice is tender
preheat the grill or broiler
arrange rice , lettuce leaves , carrots , scallions , radishes and red peppers onto a serving platter or place each into a small bowl
in a medium bowl , mix together 1 / 3 cup soy sauce , 1 / 3 cup water , lemon juice , 2 teaspoons garlic , 1 tablespoon ginger , and sugar
divide into 4 small dipping bowls
thread two meatballs onto each 10 inch skewer
grill or broil for 10 to 12 minutes , turning occasionally to brown all sides
if broiling , line the broiler pan with aluminum foil and drain fat after 6 minutes
to eat , place a leaf of lettuce onto the palm of your hand , spoon on a little rice , then a meat roll , and a few of the vegetables
roll up and dip in dipping sauce or spoon sauce over
asian salad
combine dressing ingredients and heat until it comes to a boil, let cool and refrigerate, melt butter in frying pan, brown broken noodles , almonds , and sesame seeds in butter, set aside, keep dressing , dry mixture , and cabbage seperate, mix all 3 together 15 minutes before serving, this is best served cold and fresh
asian salad   cole slaw   chinese cole slaw   light
prepare salad
1) slice cabbage into small bite size pieces
2) add garlic , ginger , green onions , and carrots
toss to combine
it will keep in the refrigerator for about 4 days or longer depending on how you store it
prepare crunchies
1) break the ramen noodles into pieces , but not too small that you loose the look of the noodle
spread flat on a cookie sheet or jelly roll pan
2) sprinkle over the top - sunflower & sesame seeds and slice almonds
mist with olive oil mister to lightly coat
3) place pan under the broiler until lightly toasted
stir gently if needed
this will happen pretty fast , so don't let them burn
once brown remove from oven to cool
prepare sauce
1) place all ingredients for the sauce in a small saucepan and bring to a boil
stir until the sugar dissolves and the sauce thickens to a syrup like consistency
keep stirring so it doesn't burn
one is the make the sauce and refrigerate it in a container
just prior to serving you can reheat the sauce in the micowave or allow it to come to room temp to toss it
or you can just make the sauce the day of
another option if you have a small family
keep all 3 parts separate and toss just prior to serving
the salad and crunchies will keep for several days
i will slightly heat the sauce in the microwave so that it's not so thick and will toss easily
i'll just toss a bowl or two at a time and the rest will keep
asian salad dressing
combine all ingredients in a small jar with tight fitting lid, shake to combine and chill until serving time
asian salad dressing   yum
mix in a saucepan over low heat , until sugar is dissolved, cool & pour over salad - add chow mein noodles and mandarin oranges -- mmmmmm !
asian salad dressing via susiequsie
heat oil over med heat in a sml pan
add garlic + ginger & cook 1 minute
stir chicken broth , rice vinegar , soy sauce , sugar , salt & cornstarch together in a sml bowl
add to the pan & heat till mixture thickens slightly
remove from heat & chill
serving suggestions: serve over salad greens , steamed oriental veggies or use as a marinade for meat or seafood in oriental dishes as desired
asian salad in shells
cook pasta shells as directed al-dente
drain and rinse with cold water
place all salad ingredients in a bowl except reserve some red and yellow pepper for the garnish
pour vinaigrette over salad and toss to coat
stuff the shells with the salad
garnish with red and yellow peppers
cover and refrigerate for at least an hour
vinaigrette directions
process all vinaigrette ingredients in a food processor except the oil
slowly drizzle the oil into food processor until emulsified
scrape into a bowl and wait for half an hour for the flavors to develop
asian salmon
whisk together olive oil , sesame oil , rice wine vinegar , soy sauce , brown sugar , pressed garlic , pepper , and minced onion
pour marinade over salmon
cover and refrigerate at least 1 / 2hr , or up to two hours
if using an indoor contact grill: after pre-heating , grill salmon on lowest setting for four minutes , or until the fish flakes easily with a fork
if using a conventional oven: preheat oven to 350
bake salmon , uncovered , for 15-18 minutes , or until it flakes easily with a fork
asian salmon bowl with lime drizzle
heat oven to 400f
cook rice as directed on package
in a small saucepan , melt butter over medium heat , saute garlic and pepper flakes until garlic is lightly golden , 1 minute
add brown sugar , juice and soy sauce
cook until bubbling , 3 minutes
in a bowl , combine cornstarch and 1 teaspoon water
stir into garlic glaze
cook until slightly thick , 1 minute
arrange fillets on a foil-lined baking sheet
spread 1 teaspoon glaze over each fillet
roast until just cooked through , 12 minutes
in a medium skillet , warm oil over medium heat
add 1 package spinach
saute until just wilted
remove from pan
set aside
repeat with second package spinach
divide rice among 4 bowls
top each with 1 / 4 of the spinach and 1 salmon fillet , broken into large pieces
drizzle with remaining sauce
sprinkle each with 1 / 2 teaspoon sesame seeds
asian salmon burgers
1
put salmon , bread crumbs , egg , garlic , soy sauce , oil , scallions , and 2 tablespoons of the ginger in food processor
pulse until coarsely chopped
form into 4 equal patties
sprinkle tops with sesame seeds
2
heat large nonstick frying pan coated with cooking spray over medium heat
put patties sesame-seed-side down in pan
cook 5 minutes
flip and cook until done , 5 minutes longer
3
serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger
asian salmon burgers with provolone  green onion and soy sauce m
for salmon burgers , in a food processor fitted with the metal blade , pulse the salmon until coarsely ground , scraping down the sides of the work bowl once or twice
transfer the salmon to a medium bowl
add the ginger , garlic , green onions , cilantro , salt , lemon juice and soy sauce
using a rubber spatula , mix to combine
mix in the cracker meal
add the eggs
stir to combine
dividing the salmon mixture evenly , form into 4 1-inch-thick patties
refrigerate for at least 20 minutes before cooking
in a large , heavy skillet , preferably cast-iron , heat the oil over medium-high heat and swirl to coat the pan
add the salmon patties and cook until golden brown on one side , about 3 minutes
turn and cook until opaque throughout and golden brown on the other side , about 3 minutes longer
top each burger with a slice of cheese
serve the salmon burgers on the toasted buns with the lettuce and green onion and soy sauce mayonnaise
for the green onion and soy sauce mayonnaise , in a small bowl mix the mayonnaise , green onion , lemon juice and soy sauce until well blended
cover and refrigerate for up to 1 day
makes about 2 / 3 cup
source: recipe courtesy of diane morgan
asian salmon cakes
mix the first 4 ingredients in a large bowl
whisk together the next 8 ingredients and add to the salmon mixture
add sesame seeds to 1 c panko
form into cakes and coat with panko sesame mixture
place on baking sheet and chill for 1 hour
fry for 7 minutes until first side is browned , flip over and fry for 5 minutes more
asian salmon noodle salad
cook spaghetti in boiling water until cooked al dente
drain
in a small bowl , mix together ginger , sesame oil , soy sauce , vinegar , sugar and cayenne pepper
in a large bowl , toss together spaghetti , carrots , cucumber , salmon and coriander
pour in dressing and toss to coat salad
garnish with sesame seeds
asian salmon roll ups
drain oranges , reserving 2 tablespoons of the liquid
chop enough oranges to equal 1 / 2 cup and reserve the remaining oranges for a tossed green salad
place the salmon in a medium bowl
add green onions , peanut butter , 1 tablespoon of the soy sauce , lemon juice , garlic and ginger
mix well
spoon a portion of the salmon filling on each tortilla
wrap and serve
in a small bowl , combine remaining 1 / 4 cup soy sauce , reserved mandarin orange liquid and vinegar
mix well and serve as a dipping sauce
asian salmon skewers with peanut butter sauce
peanut butter sauce:
in a large bowl mix scallions and ginger
stir in peanut butter , hot pepper sauce if using , water , soy sauce and sesame oil
taste for seasoning and adjust hot pepper sauce , if desired , to make sauce spicier
stir until sauce is smooth
salmon:
line a rimmed baking sheet with foil
in a nonreactive bowl , combine ginger , soy sauce , hot pepper sauce , orange juice , lemon juice and scallions
toss to mix
add salmon and stir to make sure it's well coated
thread 3-4 cubes salmon on each skewer and place on baking sheet
pour any remaining marinade over salmon
let salmon marinate while you heat the grill
grill salmon 4-5 minutes on each side or until cooked through
serve hot with lime wedges and peanut butter sauce
broil 4 minutes on each side
asian salmon w  asparagus   nuwave oven flavorwave
mix hoisen , soy , ginger , and garlic
place half of mixture on plate and place salmon , skin side up on mixture
refrigerate for 1 / 2 hour
spray cooking rack with non-stick spray and place filets skin side down on 4" rack
baste once more with left over mixture on top and sides
nu-wave on hi for 5 minutes
meanwhile , lightly brush asparagus with sesame oil and sprinkle on sesame seeds
place around salmon on 4" rack and continue for 5 more minutes (or until both are done
asian sauce
in a small saucepan combine all ingredients
cook and stir until bubbly
serve with grilled tofu , chicken , beef , or pork , or lightly brush sauce on meat during last 10 minutes of grilling time
cover and store in refrigerator up to 2 weeks
asian sauced meatballs
prepare you own favorite recipe for meatballs , then shape into tiny balls
bake or saute them in a frypan until browned and cooked
bring all the sauce ingredients to a boil over medium heat uncovered stirring often until thickened
once the meatballs are cooked , place them in a serving dish and pour the sauce over them and serve
asian sauteed cauliflower
cut cauliflower florets into quarters and let sit for at least 5 minutes to bring out their health-promoting properties
heat broth in large stainless steel skillet
when broth begins to steam add cauliflower and cover
healthy saut for 5 minutes
whisk together rest of ingredients and toss with florets
marinate for about 5 minutes for more flavor
allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better
sprinkle with chopped cilantro
asian sauteed spinach
heat vegetable oil and sesame oil in a large pan
add garlic and cook briefly
add spinach and cook until the spinach is mostly wilted
add soy sauce to taste and continue cooking just until the spinach has all wilted
serve immediately
asian scrambled eggs
in a skillet or wok on medium-high heat , brown garlic and ginger in half of the oil
after a couple of minutes , add mushrooms , snow peas , and pepper
stirfry until mushrooms start to brown , and lose most of their moisture
add chopped scallions
stir fry for another couple of minutes while drizzling half of the soy sauce over ther mixture
remove vegetables from skillet
add the remaining oil , then eggs
when eggs start to bubble around the edges , stir them with a spatula until scrambled
just before eggs are completely cooked , add vegetables and mix thoroughly
serve warm , with remaining soy sauce drizzled over top after cooking
asian sensation
pour all alcohol in a tall glass filled with ice, add juices and garnish with an orange slice and a cherry
asian sesame apple napa cole slaw
in large bowl , whisk vinegar , oil , honey , salt and chile pepper until blended
add apple slices and toss to coat
add remaining ingredients , except radish sprouts , and toss to coat
just before serving , scatter radish sprouts over the slaw
gently toss
asian sesame chicken
combine sesame seeds , breadcrumbs , and salt in pie plate
beat egg in medium bowl
dip chicken in egg
dip both sides chicken in sesame seed mixture to coat
heat oil in large nonstick skillet over medium-high heat
cook chicken 6-7 minutes per side until cooked through
transfer to plate
whisk vinegar , pepper , onion , sugar , ginger , salt and crushed red pepper in a medium bowl
whisk in oil
toss chicken in with the dressing
transfer in a plate
serve with hot rice
asian sesame cod
place the cod fillets in a greased 8-inch square baking dish
in a small bowl , combine the wine , green onions , brown sugar , ginger , rice vinegar , soy sauce , oil , garlic and lemon-pepper
spoon over the fish fillets
sprinkle with sesame seeds
bake , uncovered , at 400 degrees for 15-20 minutes or until fish flakes easily with a fork
asian sesame dressing
stir together all ingredients, cover and chill until ready to serve
asian sesame noodle salad with peanut dressing  vegetarian
cook the pasta in a large pot of boiling salted water until tender
drain and rinse well under cold water , then toss with 2 tablespoons vegetable oil , transfer to a large bowl , then add in the red bell pepper and green onions
using a blender puree all the dressing ingredients until smooth
just before serving pour the dressing over the cooked pasta and veggies , then add in the toasted sesame seeds
toss well to combine
sprinkle with chopped green onions if desired and serve
asian sesame roasted green beans
mix beans with olive oil and place in 13x9 pan
bake at 450 until beans are slightly browned and tender when pierced- about 7 to 10 minutes
stir sesame seeds and sesame oil into beans and continue baking until seeds are golden brown , about 5 minutes longer
pour into a bowl and add soy sauce to taste
mix well and enjoy !
asian sesame salmon
in small bowl , combine honey , green onions , soy sauce and spices , except red pepper , until well blended
stir in red pepper to taste , if desired
place salmon in 13x9 in baking dish
spoon honey mixture evenly over salmon
bake salmon in preheated 375f oven for 30 minutes or until fish flakes easily with a fork , basting occasionally with honey mixture
asian sesame sauce
whisk all the ingredients together, add meat and marinate in the fridge for at least 2 hours
asian sesame cucumber salad
peel and seed cucumbers and cut on the diagonal into thin slices
toss the cucumber pieces with kosher salt , transfer to a colander , and let drain for 1 hour
toast white sesame seeds in a dry skillet until theyre golden brown
whisk together rice wine vinegar , toasted sesame oil , sugar , and crushed red pepper flakes
rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels
toss the cucumbers with the dressing and toasted sesame seeds and serve
asian short ribs with carrots and rice
in a large dutch oven heat 1 tbls
of the oil over medium heat
add the onion and garlic
saut until soft , about 10 minutes
remove the onions from the pan and heat the remaining oil
brown the beef in 2 batches
remove from pan
put the onions back into pan and add tomatoes , sherry , plum and hoisin sauces , the salt , pepper , and hot pepper flakes
simmer the sauce for 10 minutes
add the beef , cover and simmer 1 hour , stirring occasionally
uncover and continue cooking 30 minutes
while short ribs are cooking , prepare the carrots
bring a pan of water to boil , add the carrots and cook 5 minutes
drain and rinse with cold water to stop the cooking
add the carrots to the meat and continue to cook 15 minutes
sprinkle with sesame seeds and serve meat and sauce over the hot rice
asian shredded chicken coleslaw
in a large bowl , combine the first 6 ingredients, add chicken and let stand 5 minutes, add cabbage , celery , onion , and cilantro, season, chill at least 1 hour to blend flavors, toss now and then
asian shrimp   mushroom stir fry
place shrimp in bowl and mix well to coat with creole seasoning, heat two teaspoons of oil in large skillet on medium high heat, add mushrooms , scallions , pepper , and garlic, saute 5 to 7 minutes , until tender, add shrimp and rest of the oil, add wine , red pepper , and basil, cook until shrimp is cooked , stirring constantly, serve over brown rice and enjoy
asian shrimp and crab cakes
blend first 4 ingredients in medium bowl
mix in crabmeat , shrimp and 1 / 2 cup breadcrumbs
season with pepper
place remaining 1 cup breadcrumbs on plate
drop 1 / 4 of crab mixture into breadcrumbs
turn to coat
shape into 2 1 / 2-inch-diameter cake
repeat coating and shaping with remaining crab mixture and crumbs , forming total of 4 cakes
heat oil in heavy medium skillet over medium heat
add cakes and saut until crisp , about 5 minutes per side
asian shrimp and ginger fritters with sweet chili dipping sauce
shrimp and ginger fritters: place the breadcrumbs and coconut milk together in a bowl , and set aside
place the shrimp meat , ginger , cilantro , egg and fish sauce into a food processor bowl , and pulse until the mixture is combined
it is important not to over-mix or otherwise it will turn into a paste !
add the breadcrumbs , which by now should have absorbed all the coconut milk , and pulse until just blended
heat the vegetable oil over high heat , or to 350 degrees f in a deep-fryer
drop rounded tablespoons of the mixture into the hot oil , and cook until golden brown on all sides , about 2 minutes
do this in batches
as the fritters cook , remove from the oil with a slotted spoon , drain on kitchen paper , and keep warm in a low oven
sweet chili dipping sauce: place all ingredients in a blender and whizz until blended and sugar is dissolved
serve in a small bowl to accompany the asian shrimp and ginger fritters
asian shrimp and lobster sauce
heat wok, stirfry pork , breaking apart any chunks, add garlic and salt, add soy , oyster sauce and water to pork, cover and boil five minutes, add shrimp and cook until pink and cooked through, thicken mixture with cornstarch slurry, cook until mixture is clear and thick, add green onions and beaten eggs , stirring constantly
asian shrimp and pasta
place cooked pasta in a large bowl, stir together soy sauce , vinegar , and sesame oil, drizzle over pasta, add green onions , water chestnuts , & cilantro to pasta, toss, saut ginger & garlic in hot oil 1-2 minutes , do not let it turn brown, add shrimp , lime juice , & pepper, cook & stir 3-5 minutes , just until shrimp turn pink, add to pasta, toss well, to serve , top with peanuts
asian shrimp basting and dipping sauce for a voracious appetite
combine all ingredients and stir to combine
the sugar should be dissolved completely
use half the sauce for basting shrimp on the bbq and reserve the other half to serve as dipping sauce on the side
asian shrimp bowl with rice
in a large microwave-safe bowl , combine the shrimp and vegetables
microwave until thawed , 3-5 minutes , stirring half way through the cooking time
stir in dressing and soy sauce and microwave on medium heat , stirring occasionally , until heated through , about 3-5 minutes
cover to keep warm
heat the rice according to package directions
portion into 4 serving bowls
add the cilantro to the shrimp mixture
portion and place on top of the rice
asian shrimp cocktail sauce
blend all ingredients and refrigerate for at least one hour prior to serving on the side with either cocktail or grilled shrimp
asian shrimp noodle salad
cook noodles according to package directions
drain , rinse and let cool completely
in large serving bowl , combine shrimp , bean sprouts , carrot , red pepper , zucchini , green onions , mint , coriander and cooled noodles
whisk dressing ingredients together , pour over the salad and toss to coat evenly
garnish with mint sprigs
asian shrimp salad
cook soba noodles in boiling water 3-5 minutes , drain and rinse with cool water, toss with sesame oil , rice wine vinegar and salt& pepper, chill until needed, mix chili sauce , lime juice , hoisin sauce and cilantro in medium size bowl, chill, mix noodles and vegetables in a bowl, portion noodles onto each of 4 plates, arrange shrimp on top of noodles, drizzle each plate with chili sauce and , hoisin , garnish with green onions
asian skillet cabbage
heat pan over medium heat
add oil
swirl to coat
add onion and cook until tender
add entire bag of coleslaw mix , soy sauce
cook until cabbage is tender-crisp
top with your favorite asian inspired protein and enjoy ! yep , that's it and it's yummy
asian skillet chicken
in a large non-stick skillet , heat oil over medium-high heat
add chicken and brown on both sides , then transfer to a plate
discard all but 1 tablespoons oil and cook garlic , ginger , and green onions for 1 minute
return chicken to the pan and add broth , soy sauce , and sesame oil
bring to a boil , cover and reduce heat
simmer 30 minutes
serve with rice