formido/recipes-20k huggingface dataset:
asian chicken wraps
in a medium bowl , wisk together peanut butter , water , lemon juice , soy sauce , garlic , sesame oil , ginger , and hot pepper sauce
set aside
in a large bowl , mix together chicken , red pepper , cucumber , and scallions
mix in 1 1 / 2 cups of the peanut sauce
reserve any remaining sauce
heat tortillas following package directions
place about 1 cup of the chicken mixture on each tortilla and roll up
serve any additional sauce on the side
asian chicken  noodle and vegetable salad
prepare noodles according to package directions
drain and cool
combine noodles , chicken , and next 4 ingredients in a large bowl
toss well
combine chili sauce and next 5 ingredients in a small bowl , stirring with a whisk
drizzle chili sauce mixture over noodle mixture
toss gently to coat
sprinkle with peanuts
serve immediately
asian chicken  noodle  and vegetable salad
prepare noodles according to package directions
drain and cool
combine noodles , chicken , and next 4 ingredients in a large bowl
toss well
combine chili sauce and next 5 ingredients in a small bowl , stirring with a whisk
drizzle chili sauce mixture over noodle mixture
toss gently to coat
sprinkle with peanuts
serve immediately
asian chicken meatball   rice noodle soup
preheat the oven to 400f
line a baking pan with aluminum foil and set aside
finely chop 1 scallion and slice the other 2 into 1 inch bias
in a large bowl , whisk together the chopped scallions , garlic , ginger , egg , soy sauce , oil , five spice , salt and pepper
add in the chicken , pork and bread crumbs and mix well
form the mixture into inch meatballs and place on the prepared baking pan
place in the oven and bake for about 8 to 10 min , or until lightly browned
remove and set aside
in the meantime , in a dutch oven , over high heat , bring the stock to a boil
lower heat to low , add in the garlic powder , ground ginger , star anise and mushrooms and simmer gently for 10 to 15 min , or until the mushrooms are hydrated and tender
remove the star anise
add in the carrots , bok choy and meatballs and simmer until tender , about 10 minute
cook the rice sticks according to package directions
drain and evenly divide the noodles amoung 6 large bowls
thinly slice the mushrooms then arrange the carrots , bok choy , mushrooms and meatballs on top of the noodles
ladle in the broth , garnish with remaining scallions and serve
asian chickpea and coriander dip
in a blender or food processor grind coriander and garlic briefly
add the remaining ingredients and process to a reasonably smooth paste , adding 1 tablespoon of water if too thick or dry
spoon into a bowl and serve with trident rice crackers
asian chickpea lettuce wraps
drain and rinse both cans of chickpeas
place chickpeas in a food processor and puree in 5-10 second increments
you do not want to turn the chickpeas into a mash , you simply want to grind them into pieces
add 1 tbsp of olive oil to a pan and heat
add the chickpeas and let cook over medium heat for 3-4 minutes , continuously stirring so as not to burn
add remaining ingredients , except basil , and stir
cook over low heat for 10 minutes , stirring occassionally
if using basil leaves , add them and cook for 1-2 minutes , stirring the basil in and allowing it to wilt
wash lettuce leaves and pat dry
spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately
drizzle with sirachi sauce if desired
asian chili chicken noodle soup
in a large pot heat oils over medium heat
add onion , celery , garlic , ginger , chili powder and red pepper flakes
reduce heat to medium low and cook for 5 minutes , stirring now and then
add the broth , tomatoes , chicken , fish sauce , 1 / 2 cup cilantro and bring to a simmer
cook , covered , for 1 / 2 hour
while the soup cooks bring a pot of water to boil and cook the spaghettini to al dente
drain
add spaghettini , bok choy and lime juice to the soup
cook for 5 minutes
garnish with the 1 / 4 cup cilantro and serve
asian chili garlic sauce
in a large bowl , combine all ingredients except the sesame oil
stir to mix thoroughly
using a wire whisk , slowly drizzle in sesame oil while whisking sauce to combine sauce can be stored in the refrigerator for up to 2 weeks
serve at room temperature
whisk again before serving to combine ingredients
asian chopped salad
squeeze diced cucumber to remove excess moisture, in separate bowl , combine tofu , red pepper , edamame , peas and soy nuts, add cucumber , and sprinkle salad with ginger and sesame seeds, toss with desired amount of your favorite oriental style salad dressing
asian chopped vegetable salad
to make dressing: combine rice vinegar , oils , and sugar in a jar
shake well before using
blanch chopped snow peas in boiling water for 1 minute
drain and cool quickly in a bowl of ice water
drain thoroughly
in a large salad bowl , toss together snow peas , cabbages , baby corn , onion , radish , and ginger
drizzle dressing over salad and toss to coat
top with enoki mushrooms , if desired
asian chops
mix all ingredients except chops
place in a plastic bag , add chops and chill for at least 2 hours
place chops and sauce in dish just large enough to hold in one layer
place uncovered in preheated 450 degree oven for 10 minutes on each side or until cooked through
asian citrus marinated salmon  low fat
with a spoon mix together soy sauce , juices , mustard and spice powder in a shallow dish or pan
add salmon and turn to coat all sides
cover and refrigerate for 1 hour
bring salmon back to room temperature and preheat broiler
remove salmon from the marinade and pat dry with paper towels
brush sides and tops of fillets with sesame oil and place on broiler pan
broiler 4 inches from heat until fish is cooked through , about 5 minutes
while fish is broiling heat a small skillet over medium-high heat until hot
add sesame seeds and , stirring constantly , toast just until golden -be careful , seeds can go from golden to burnt in a flash
remove skin from salmon , transfer to serving plates and garnish each with toasted sesame seeds
asian citrus roasted chicken and veggies
preheat oven to 425 degrees f
put chicken in baking pan
in small bowl , combine marmalade , hoisin sauce , oil , salt and mushrooms
mix well
brush about half over the chicken
bake at 425 for about 25 minutes
in medium sauce pan , boil water
add carrots , return to boil , cover and simmer 8 to 10 minutes or until crisp tender drain , add carrots and snap peas to baking pan
brush chicken and veggies with remaining glaze and bake 15 or 20 more minutes until chicken is tender and juices run clear
asian citrus salad
to make dressing:
mix all ingredients together in a bowl
taste for balance of sweet , sour , salty , and spicy , aadjusting seasonings as needed
set aside
to make salad:
slice the ends off the oranges and grapefruit
stand fruit on a cutting board , and slice away the skin and pith from outside with a knife
cut fruit into segments , removing membranes , and move to a bowl
toss lightly with arugula , shallot , and mint
toss with the dressing
serve garnished with nuts and sesame seeds
enjoy !
asian coconut milk shrimp
in a large skillet , heat the canola oil
when it begins to shimmer , add the chopped shallot and cook over moderate heat until softened , about 1 minute
stir in the jalapeno and lime zest , then pour in the coconut milk
add the sugar and season generously with salt and bring to a simmer
add the shrimp and cook
stirring frequently , until opaque , about 5 minutes
stir in the chopped cilantro
spoon the shrimp and the sauce over steamed rice
sprinkle with the peanuts and serve
asian cole slaw
remove flavor packets from soup mix , and set aside
crush noodles
place noodles in bottom of a large bowl
top with slaw mix
sprinkle with almonds , sunflower kernels and green onions
whisk together contents of flavor packets , sugar , oil , and vinegar and pour over slaw
cover and chill 24 hours
toss before serving
asian cole slaw salad
crush ramen noodles inside the bag
saute noodles and walnuts with olive oil in a pan at medium- high heat until golden brown
set aside to cool
mix sunflower seeds , slaw , and red onion
add cooled noodles and walnuts mixture as well as the vinegar and canola oil to the slaw salad
mix well and serve
asian cole slaw with tofu   shiitake mushrooms
whisk soy sauce , lemon juice , wasabi powder , and garlic, gently stir in tofu, cover and marinate in the refrigerator for 15 min , stirring occasionally, place cabbage and bok choy in a large serving bowl, drain the tofu , reserving the marinade, heat canola oil in a large skillet or wok over medium-high heat, add mushrooms and sesame oil, cook , stirring often , for 2 minute add tofu, cook , stirring often , until the tofu is lightly browned , about 4 minute, spoon tofu mixture over cabbage, add reserved marinade to the skillet and bring to a boil , stirring, pour hot marinade over the salad and toss gently to coat, serve immediately
asian cole slaw with tofu
in a large bowl , toss together cabbage , carrots , green onions , peanuts , mint , basil and tofu
to make dressing , combine ingredients in a small bowl
pour over slaw mixture and toss well
serve immediately or refrigerate up to 1 hour
enjoy !
asian coleslaw
combine the first 5 ingredients in a jar with a lid and shake until sugar is dissolved
add to cabbage and mix well
add a little salt if desired
chill for about 30 minutes and serve
asian coleslaw dressing
combine the first 8 ingredients in a jar with a tight fitting lid or cruet that holds at least 8 oz
shake until sugar is dissolved
add mayonnaise and milk and shake until completely combined
taste and adjust seasonings as needed
in a large bowl , combine coleslaw mix , green onions , snow peas , radishes , and cucumbers
pour desired amount of asian coleslaw dressing over cabbage mix and stir gently to combine
cover and refrigerate for 1 hour or more
optional: sprinkle almonds on just before serving to help keep them crisp
asian coleslaw with miso ginger dressing
in a food processor , combine the rice vinegar , miso , mayonnaise , lemon juice , ginger and sugar and process until completely smooth
with the machine on , add the grapeseed oil in a slow and steady stream
season the dressing with salt and pepper
pour 1 / 2 cup of the dressing into a large bowl and refrigerate the rest for another use
add the green and red cabbage , carrots , radishes and scallions to the bowl and toss to coat thoroughly with the dressing
serve slightly chilled or at room temperature
asian coleslaw with peanuts and mandarin oranges
whisk the first 5 ingredients in a small bowl and season with salt and pepper, in a large bowl mix together cabbage all all remaining veggies, pour the dressing over the cabbage mixture and toss to coat, season with salt and pepper, cover and refrigerate for a minimum of 3 hours, just before serving add / mix in the peanuts and mandarin oranges
asian coleslaw with sesame dressing
for dressing:
combine olive oil , vinegar , sesame oil , soy sauce , mustard , and crushed red pepper in a screw-top jar
cover and shake well to mix
for slaw:
stir together red cabbage and bok choy
divide among eight salad plates
top each with pineapple slice , sugar snap peas , mushrooms , and cut up radishes
drizzle dressing over salads
garnish with whole radishes
enjoy !
makes 8 servings
asian comfort food  coconut curry chicken noodle soup
rinse chicken pieces well and place in bottom of large stockpot or dutch oven
cover with water and simmer 45 minutes
remove chicken to large bowl or platter
allow both chicken and stock to fully cool
while stock and chicken are cooling , prepare carrots and onions as directed and set aside
when stock has fully cooled , skim any foamy residue or congealed fat from surface of stock and discard
strain stock through a fine sieve and return to stockpot
when chicken has fully cooled , remove and discard skin
debone chicken , shred chicken meat as you go and return chicken meat to stockpot
add 2 cans coconut milk , carrot coins , onion pieces and 1 / 4 cup thai curry paste to stockpot
stir well to combine flavors
taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste
over low heat , slowly return soup to a simmer and cook for 20 minutes
while soup is in final cooking stage , prepare rice noodles per package directions , drain well , rinse and set aside
if using snow peas as optional add , rinse well and add to simmering soup when 1 min of cooking time remains
when cooking is complete , remove soup from heat source & serve immediately
place equal amount of rice noodles in the bottom of individual soup bowls , ladle soup over noodles , garnish as desired and serve with a small dish of soy sauce on the table
asian cooked cabbage salad
mix together well , the ingredients for the sauce and set aside
heat the oil and crushed red pepper over medium high heat
when the oil is hot , add the cabbage and stir fry until the cabbage just starts to wilt , about 5 minutes
add the sauce , turn the heat to hi , heat for about 3-5 minutes and then serve
how easy was that !
asian cornish game hens
preheat oven to 350f, in a large container , combine soy sauce , lemon juice , sugar and garlic, marinate hens for 30 minutes, place hens along with the marinade in a baking dish, cover with tin foil and cook for 1 hour, remove tin foil after 1 hour and continue to cook for another 15-25 minutes, please
asian couscous
sautee onions and garlic in olive oil until tender, remove from oil, boil chicken broth, when broth has reached a boil , add cous cous and remove from heat, stir in onions and garlic, stir in remaining ingredients and let cous cous sit for five minutes, serve immediately
asian crab cakes over arugula with wasabi dressing
in a large bowl , combine egg and bread until the liquid is absorbed
add mayo , ginger , scallion , and soy sauce
stir
gently fold in crab and season with salt and pepper
shape mixture into eight 2 to 2 1 / 2 inch patties
cover and chill 15 minutes
in a large nonstick skillet over medium heat , cook crab cakes in sesame oil , turning once , for 8 minutes or until brown and crisp
make dressing by whisking together wasabi paste , vinegar , sesame oil , sour cream and soy sauce
toss arugula with 3 tablespoons dressing
divide greens onto four plates and top with two crab cakes
drizzle the remaining dressing over each plate
asian creation
cook spaghetti as directed on the package
heat sesame and canola oil in a large skillet over medium heat
cube the chicken breasts and stir fry in skillet until no longer pink , about 5 minutes
while chicken is cooking , put the ginger , cardamom , soy sauce , peanut butter , honey and crushed red pepper flakes into a small microwave safe bowl
microwave on high for 1 minute or until mixture has melted and is easy to blend
whisk in the chicken broth
drain spaghetti and add to chicken
sprinkle chopped green onions over top of spaghetti
pour sauce over all and toss to coat
increase burner to medium-high and stir fry until excess juices are gone , about 3 - 5 minutes
asian crispy tofu salad
whisk all ingredients except for tofu in a 9x9 inch square baking dish
drain and slice tofu in half lengthwise to make two thinner slabs
blot with a paper towel
preheat non-stick skillet over medium heat and spray with non-stick spray
slide tofu slices onto skillet and grill for about 4-5 minutes per side , flipping carefully with a large spatula
brown it nicely to give it color and texture
slip tofu slices into marinade , and turn with spatula at least once
while the tofu is sitting in the marinade , cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab
toss carefully
let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm , at room temperature or chilled
asian crunchy peanut chicken salad
peanut chicken: preheat oven to 425f grease a 9x13 pan and set aside
in a medium bowl , gradually stir orange juice into peanut butter and ginger
dip chicken into peanut butter mixture , then coat with peanuts and place in pan
bake uncovered 15 minutes
turn chicken over , and bake an additional 15 minutes or until chicken is cooked through
salad dressing: mix all ingredients in a small bowl
set aside
salad: mix all ingredients in a large bowl and set aside
fried ramen: heat oil in a wide frying pan over medium-high heat
add crumbled noodles to hot oil and cook , stirring until browned
lift out mixture from frying pan
drain
place into a decorative serving bowl
assembly: remove chicken from oven , let sit for a few minutes
meanwhile , add dressing to salad and toss to coat
place salad onto individual serving plates
cut chicken into strips on the bias
serve atop the salad
serve with fried ramen
asian cucumber and sesame salad
cut the cucumber lengthwise into 1 / 4-inch pieces and cut each piece in half then cut the halves lengthwise into thin strips
place them into a bowl and set aside
place the soy sauce , mirin , rice vinegar and sugar into a small container with a secure lid
put the lid on and shake to create the vinaigrette dressing
pour the dressing over the cucumber and toss to coat
cover and marinate for 1 hour , stirring once or twice
just before serving , sprinkle the toasted sesame seeds on top
asian cucumber salad
place cucumber in a colander, sprinkle with salt, toss well, drain for 20 minutes, combine cucumber and bell pepper in a medium bowl, combine vinegar , ginger , and oil , stirring with a whisk, pour over cucumber mixture, toss gently to coat, stir in crushed red pepper and black pepper
asian cucumber slaw
in a medium bowl combine cucumber , carrots , red bell pepper , and onion
in another small bowl combine the ingredients for the sesame dressing and whisk together
pour dressing over cucumber mixture and chill until chilled
add cashews just before serving and toss
asian cucumbers and pasta
process first 6 ingredients in an electric blender until mixture is smooth , stopping once to scrape down sides
cook pasta according to package directions
drain and return to pan
add peanut butter mixture , and toss gently
spoon onto a serving platter
top with chopped cucumber and green onions
yield: 4 servings
asian curried sesame peanut butter noodles with shanghai tips
in a medium saucepan , combine olive oil , peanut butter , soy sauce and fish sauce over low heat
blend cornstarch into the broth and slowly pour into saucepan , whisking constantly until smooth
add curry powder to taste
add sesame oil just before combining sauce with noodles
cook the noodles according to package instructions with kosher salt added to water
in last few minutes of cooking , add shanghai
drain noodles and mix with sesame peanut sauce
serve immediately
asian dessert
mix all ingredients gently, top with graham cracker crumbs
asian dinner in a pouch
cook rice according to package instructions
preheat oven to 450 degrees f
rehydrate shitake mushrooms , drain and chop off the stems
chop bok choy and green onion into small pieces
prepare sauce by combining all ingredients
spray 2 large pieces of aluminum foil with cooking spray or brush lightly with oil
spread 1 / 2 of the rice on each of the foil pieces
layer green onions , bok choy and mushrooms on top
top with chicken and pour 1 / 2 the sauce over each packet
close foil pouch by drawing sides straight up , roll down tops and fold ends inches
bake for 30 minutes
asian dipping sauce
combine all ingredients in a bowl, will keep indefinitely if stored in the refrigerator
asian drumstix
rinse and pat chicken dry
in a large , wide saucepan , mix together sesame oil , onion , garlic , broth , rice vinegar , soy sauce , hoisin sauce , apricot preserves , light brown sugar and ginger
mix well
heat mixture to a boil over med-high heat
add the chicken drumsticks
continue to cook over medium to medium-high heat for 25-30 minutes , turning / rearranging chicken often , or until chicken juices run clear
remove chicken to a platter
keep warm
if the sauce has not yet reduced to a thick glaze yet , continue to cook and stir until it reduces to a thick glaze
do not let burn
either pour the reduced glaze over chicken pieces or return the chicken to the galze in the pot and stir to coat
sprinkle with sesame seeds and / or sliced green onions , if desired
serve hot or room temperature
grab some napkins and dig in !
asian dump cake
preheat oven to 350 degrees, lightly spray a 9x13 baking pan, pour in fruit salad with liquid and pie filling, mix together, sprinkle cake mix over top evenly, top with nuts, drizzle butter over it all, top with coconut, bake , uncovered , 50-60 minutes, enjoy as is or serve with a mango sorbet, i used a mixture of pineapple , papaya , and guava in passion fruit juice
asian dumpling soup
in a 5- to 6-quart pan , add chicken broth , ginger , garlic , rice vinegar , and soy sauce
bring to a boil over high heat
add potstickers or won tons and simmer , uncovered , until hot in center , 6 to 8 minutes
add sliced green onion
serve in bowls and add asian sesame oil to taste
asian edamame fried rice
whisk eggs and egg whites , season with salt and pepper
in a hot wok , spray a little oil and cook the eggs
when cooked , remove from pan and set aside
let the wok get really hot
add oil and cook onions , scallion whites , carrots and garlic for about 30-60 seconds , careful not to burn
add brown rice and stir well a few minutes to heat through
add cooked egg along with soy sauce , scallion greens and edamame , mixing well for about 3-4 minutes
asian egg drop soup
reserve 3 / 4 cup of chicken broth and pour the rest into large saucepan, stir in salt , ginger and chives, bring to a boil, combine reserved broth and cornstarch until smooth, add to boiling broth mixture, in a separate bowl whisk together eggs, once broth is at a rolling boil , drizzle egg a little at a time into the broth, egg should cook immediately
asian eggplant and noodle stir fry
cook noodles according to packet instructions , drain and set aside
heat a little vegetable oil over a medium flame in a wok , and saute the onion , garlic and chilli , stirring frequently for 2 to 3 minutes
when the onion is soft , remove from wok and set aside
increase heat and add 2 tablespoons oil
stir fry eggplant in batches for 2 to 3 minutes , stirring constantly until golden brown
remove from pan and set aside
add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn
add soy sauce , oyster sauce , sesame oil and fish sauce and stir until heated through
add noodles to the wok with the onion mixture and eggplants , and toss to coat with the sauce
taste and add a little extra brown sugar if desired
serve garnished with spring onions and seasoned with a little salt and freshly ground pepper , to taste
asian enough grilled chicken wings
mix up the marinade ingredients
toss in the chicken wings , stir and then let marinate overnight
it's a good idea to reserve some of the marinade and keep it for basting your wings as they come off the grill
preheat grill to medium heat
place your wings on the grill
remember , there's lots of honey and sugar in this recipe
so , don't let the heat get too high and keep the wings turning
after about 15 to 20 minutes your wings should be cooked through , depending on your grill
remove from grill
baste the wings with your reserved marinade and enjoy
asian fetish
pour gin into a tall glass filled with ice
add grenadine , and fill to the top with sweet and sour mix and sprite or 7-up
top with a generous dash of chambord liqueur , garnish with a cherry , stir , and serve
asian fire beef
in a large bowl , mix together the soy sauce , sesame oil , brown sugar , garlic , and red onion
stir in the black pepper , red pepper flakes , sesame seeds , leeks and carrot
mix in the meat by hand to ensure even coating
cover , and let marinate for at least 2 hours or overnight
brush the bottom half of a wok with cooking oil , and heat over med-high heat
put in all of the meat and marinade at once , and cook stirring constantly
the meat will be cooked after just a few minutes
remove from heat , and serve with rice or noodles
for korean style fire meat , roll the meat mixture up in a leaf of red lettuce