formido/recipes-20k huggingface dataset:
asian firecracker chex party mix
adjust oven rack to middle position and heat oven to 250 degrees
combine cereal , sesame sticks , wasabi peas , chow mein noodles and peanuts in large bowl
whisk butter and soy sauce in small bowl , then drizzle over cereal mixture
sprinkle evenly with ginger , garlic powder and cayenne and toss until well combined
spread mixture over rimmed baking sheet and bake , stirring every 15 minutes , about 45 - 60 minutes
until crisp !
cool to room temperature on paper towels
asian fish and vegetable wrap
in a small bowl , add the oyster sauce , marmalade , soy sauce , orange zest , ginger , and cornstarch
stir to combine
in a large non-stick skillet , heat 1 tablespoon of oil over medium heat
add the garlic
saut for 30 seconds
add in the bell pepper , cabbage , and water chestnuts
cook , stirring occasionally for 2-3 minutes or until the cabbage wilts
add in the oyster sauce mixture and stir to combine
continue cooking until the sauce begins to boil
remove from heat
transfer the vegetable mixture to a large bowl
clean out the skillet and return to the stove
add in the remaining 1 tablespoon olive oil over medium-high heat
sprinkle the salmon evenly with the five spice powder , 1 teaspoon kosher salt , and 1 / 4 teaspoon pepper
add the salmon to the skillet and cook , stirring frequently , for 3 minutes or so , until it is firm and cooked through
add the vegetables and rice to the salmon
stir gently
fold in the chow mein noodles
season with additional salt and pepper if desired
spoon mixture onto each tortilla
roll-up / wrap burrito style
serve immediately
asian fish stock
heat the oil in a large stockpot over medium heat and add the onions , celery , ginger and serrano and saute until golden add the fish bones and sweat for 10 minutes add the remaining ingredients and bring the mixture to a boil
simmer for 1 hour , partially covered strain and refrigerate or freeze until ready to use i freeze in ice cube trays , and store the cubes in double ziplocks , until ready to use ask your local fish store to save fish bones , for you
asian five spice rub
in a small bowl , combine all of the ingredients , pressing out any lumps of brown sugar
asian five spice vinegar
combine first 5 ingredients in a non-aluminum saucepan
simmer over low heat 10 minutes
remove from heat , and cool
pour into a wide-mouth jar
cover and let stand for 2 weeks in a cool , dark place , gently shaking jar occasionally
strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl
discard solids
cut 1 strip from rind of lemon
cut into very thin slices to equal 1 teaspoon
pour vinegar into a decorative bottle
add pink peppercorns , lemon rind strips , and cilantro
seal with a cork or other airtight lid
store in a cool , dark place
asian flank steak
whisk the ingredients for the marinate, add the steak and marinade in a zip lock bag and marinate , turning occasionally, prepare barecue, drain marinade into a small saucepan and bring to a boil, grill steak for about 5 minutes per side for rare, transfer steak to platter, let stand 10 minutes, thinly slice steak across grain, pass marinade as sauce
asian flank steak marinade
mix all ingredient, cover meat with sauce and marinate , flipping meat every hour or so, marinate at least 4 hours , great if you marinate over night !
asian flank steak stir fry
in a large bowl , soak noodles in boiling water for 10 minutes
meanwhile , in a small bowl , combine the cornstarch , soy sauce , vinegar , hoisin sauce , ginger , garlic , salt and pepper until blended
set aside
in a large skillet or wok , stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender
remove and keep warm
in the same pan , stir-fry beef in remaining oil for 3-4 minutes or until no longer pink
stir soy sauce mixture and add to pan
bring to a boil
cook and stir for 1-2 minutes or until thickened
drain noodles
stir noodles and vegetables into beef mixture
heat through
sprinkle with sesame seeds
asian flavored aioli
whisk all ingredients together until smooth, chill until ready to serve
asian flavored grilled salmon
in small saucepan , melt butter and brown sugar, whisk in dijon mustard , olive oil , grated gin and soy sauce, construct a "tray" for salmon fillets out of aluminum foil, place fillets on aluminum foil , and pour sauce over salmon, place on grill and cook for approximately 20 minutes
asian flavored rib eyes
season steaks with salt and pepper, rub with 1 t, oyster sauce on each steak, flip steaks and rub 1t, of oyster sauce again, let marinate in room temperature for 1 hour, before grilling steaks , brush each with 1t of sesame oil, great with piping hot rice !, bon appetit !
asian flavoured chicken burgers  oamc
place all ingredients in a bowl and mix until well combined - your hands will do the best job of this
form into patties
at this step either flash freeze by placing on a baking tray in the freezer until partially frozen and then packing into a plastic freezer bag to use at a later date or cook over medium high heat in an oiled frying pan until cooked through
when defrosting , defrost in the fridge overnight and then continue to cook as above
asian fried noodles
1, boil ramen noodles for 3 minuets , or until softened , without flavor packets, reserve the flavor packets drain noodles, rinse with cold water and set aside, 2, heat 1 tsp oil in a medium skillet, scramble eggs in a bowl, cook and stir in hot oil until firm, remove to clean bowl, 3, heat 1 tsp of oil and add vegetables, cook for 3 minuets over medium heat until tender and heated, add to the cooked eggs, 4, add remaning vegetable oil in skillet, add noodles and fry for 3 minuets over medium heat , turning regularly, 5, add vegetables , eggs , one packet of ramen seasoning packets , and soy sauce, continue cooking for another 3 minuets , turning frequently
asian fried quinoa delight
in a large cast iron skillet over high heat , toast the quinoa until lightly golden , 5-6 minutes , stirring frequently
add the water or stock and reduce heat to medium
cover and cook until the quinoa opens and the liquid is absorbed , about 20 minutes
transfer to a bowl to cool
wipe out the skillet and heat 1 1 / 2 tbls
of the olive oil over medium high heat
add the onions and cook until well browned and soft , about 20-30 minutes , stirring occasionally
stir in the shallots and cook 2 minutes , then add the garlic , ginger , and green onion and cook for 3-4 minutes more
add the carrots , bok choy , celery , cabbage , and snap peas and stir until just wilted
pour in the soy sauce and mix well
move the mixture to a bowl and keep warm
heat the remaining 1 1 / 2 tbls
of oil in the skillet over medium high heat and add the quinoa
when it is heated through , pour the eggs over the quinoa and stir fry until the eggs are cooked
return the vegetables to the pan
adjust the seasoning with additional soy sauce if needed
enjoy !
asian garlic black bean chicken  crock pot slow cooker
heat oil in a large skillet, brown chicken thighs and remove to crock pot, add onion and garlic to crock, whisk together chicken broth , black bean sauce and soy sauce, pour over the chicken, cover and cook on low for 4-5 hours, whisk together cornstarch and a small amount of water and pour over chicken, add red pepper slices , stir , cover , and cook another 30 minutes, garnish with cilantro
asian garlic butter noodles
bring a large pot of water to a boil and cook the noodles according to the package instructions
drain noodles and wipe the pot clean
return the pot to medium-high heat and add the butter
when the butter is sizzling and bubbling a bit , add the green onion and the garlic
fry for 1 minute or until very fragrant
be careful not to let the garlic burn
add the brown sugar , maggi seasoning and oyster sauce and stir well to mix everything evenly
add the noodles and toss vigorously to get the good stuff evenly distributed throughout the noodles
asian garlic chicken
whisk vinegar , chicken broth , garlic , soy sauce and pepper in small bowl to blend
season chicken breast halves on both sides with seasoning mix
heat oil in heavy large skillet over medium-high heat
add chicken to skillet and saute until golden , about 4 minutes per side
pour vinegar mixture over chicken
add bay leaves
reduce heat to low , cover skillet and simmer until chicken is just cooked through , about 10 minutes
using tongs , transfer chicken to plate
boil pan juices 2 minutes
season to taste with salt
spoon over chicken , discarding bay leaves
serve with rice
asian garlic sauce
combine the rice vinegar , sugar , soy sauces , rice wine or sherry , chili sauce and sesame oil in a small bowl , stirring to combine
in a separate small bowl , dissolve the cornstarch in the water
heat 1 tablespoon oil over medium heat in a saucepan
add the garlic and cook , stirring until aromatic
quickly restir the sauce , add it into the saucepan and bring to a boil , stirring
re-stir the cornstarch / water mixture and add it to the sauce , stirring to thicken
refrigerate after use
asian ginger dressing
add all ingredients into a dressing cruet
place lid on and shake like crazy
if the honey does not dissolve , you may take the lid off the bottle and microwave for around a minute
asian ginger mahi mahi
in a shallow glass dish , stir together the honey , soy sauce , vinegar , ginger , garlic and 2 tablespoons olive oil
season mahi mahi fillets with salt and pepper , and place them in the shallow dish
cover , refrigerate for 20 minutes to marinate
heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat
reserving the marinade , remove fish and saute in pan for 4 to 6 minutes per side , turning only once , until fish flakes easily with fork
remove fillets to a serving platter and keep warm
pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency
spoon glaze over fish and serve immediately
asian ginger sauce for fish
in a small bowl , mix together the first seven ingredients, add the chillies , if using, preheat the oven to 205c / 400f, place the fish fillets in a baking dish, drizzle the marinade over the fish, bake for 10-12 minutes or until the fish flakes easily with a fork, plate the fish and spoon the sauce over it, serve with rice
asian ginger scallop stir fry
place scallops in a glass or ceramic bowl , pour over the combined lime juice , shaoxing and crushed garlic and mix gently
allow the scallops to marinate for 15 minutes , but no longer , as otherwise they will begin to cook in the lime juice
meanwhile grate the ginger , cut the spring onions diagonally into lengths , slice the mushrooms , and dice the red pepper
pour the sesame oil into a wok or large skillet , and heat until almost smoking
add the ginger , spring onions , mushrooms and red pepper , and stir-fry for about 3 minutes until the ginger becomes fragrant
next add the scallops and marinade , and continue stir-frying for another 3 minutes , until scallops become opaque
add the soy sauce and mix thoroughly with all the other ingredients
season to taste with freshly ground black pepper
mix the corn starch and water together into a paste , drizzle into the wok , and cook stirring for another minute or two or until the sauce has thickened and is smooth
serve immediately with steamed white rice
asian glazed chicken and veggies
mix cornstarch , broth , vinegar , honey , soy and pepper inches, cup until smooth, cook chicken in nonstick skillet until, browned, add cornstarch mixture , carrots and water, chestnuts, cook until mixture boils and thickens , stirring, cover and cook over low heat 5 minute or until done, stir in, snowpeas and cook additional 3 minutes
asian glazed green   wax beans
cook the beans until they are still crisp but heated well through apprx 5 minutes in boiling water
drain and rinse twice under cold water just before serving heat the soy sauce& ginger in a large skillet , use high heat but do not burn
throw in the beans and stir coating the soy evenly with the beans
turn heat to medium and saute for apprx 3 minutes or until the beans are piping hot
the beans should be nicely glazed
place in a heated serving bowl& sprinkle with the sesame seeds serve
asian glazed grilled pork tenderloin
combine all glaze ingredients in a small bowl and mix well
set aside
preheat grill
grill pork for about 16 minutes , turning occasionally
brush generously with glaze during last 5 minutes of cooking time
the more you baste , the better the taste
place pork on cutting board , cover loosely with foil , and let rest for 5 minutes
cut into thin slices
asian glazed pork chops
sprinkle both sides of chops with seasoning
coat frying pan with oil and set over med high heat
when hot add chops and reduce heat to medium and cook until golden about 3 minutes per side
remove chops to a plate
pour sherry or water into pan and using a wooden spoon scrape any brown bits from the bottom of the pan
stir in hoisin sauce
return chops to pan , cover and reduce heat to med low
simmer and turn the chops and stir the sauce occasionally until pork is firm about 5 minutes
place chops on plate and pour the pan sauce over and top with green onion
asian glazed salmon
place the sugar , soy sauce , hoisin sauce , ginger , a dash of red pepper flakes , garlic and lime juice in a nonreactive saucepan
bring the mixture to a boil , reduce the heat to medium and cook for 15 to 20 minutes or until the sauce forms a glaze
set aside
preheat the broiler
place the salmon on a broiler pan and baste with the sauce
let sit for 15 minutes
broil them until cooked through , about 8 minutes , basting again with the glaze
remove the salmon from the heat and baste once more with the glaze before serving
asian glazed salmon with oriental salad
place pieces of salmon in oven proof dish, mix oil and soy sauce together and pour over salmon , coating well, lay salmon fillets skin side down and spread 1 tsp oyster sauce on each, sprinkle with pepper and bake at 200 degrees celcius for 5-7 minutes for rare, to prepare the salad:, heat olive oil in small frying pan, add ginger , garlic and mushrooms and cook over low heat until soft and tender, remove from heat and put in small bowl, add cucumber , coriander chopped and toss in sesame oil, season, to serve:, place salad on plate and top with salmon
asian glazed tilapia
sprinkle each side of the fish with salt and pepper
coat a saute pan with olive oil or your favorite cooking oil
i find that a non-stick pan works best for cooking this delicate fish
prepare the glaze by mixing equal parts hoisin with soy sauce
the hoisin is thicker and sweeter giving balance to the soy
you won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want
brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust
brush the other side of the fish with glaze before flipping
each side takes about 4-6 minutes depending on how thick your filet is
i had big meaty ones so total cooking time was about 15 minutes
if you are unsure whether they are done , make a small cut into the the thickest part of the fish
if the cut is easy to make and the fish flakes , then it's done
if it's hard to pierce with a fork or seems tough , give it a few more minutes
you may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time
you may also want to cover the pan with a lid and let the steam help you out
serve on a bed of asian noodles or alone
it's sure to be a crowd pleaser for those that enjoy seafood , and even those who don't !
asian green bean casserole
preheat oven to 450f, melt butter in small saucepan, add chopped onion & ginger, saute until softened, remove from heat & add cream cheese through sesame oil, combine thoroughly, in a large bowl , combine sauce with cooked green beans, pour into a small casserole dish, top with panko bread crumbs & sesame seeds, bake until bubbly , about 15 minutes
asian green bean salad
in a bowl toss all ingredients together, season to taste with salt and pepper, serve at room temperature
asian green beans
wash the beans and snap the ends off
blanche them in boiling water for 3-4 minutes
drain immediately and put into an ice cold water bath to retain crispness
mix remaining ingredients in a small bowl
pour over cooled green beans and refrigerate for at least half an hour , then serve
the longer they marinate the more intensely the flavors will develop
asian green beans in a snap
cook the onion and garlic in a little oil until tender, add the soy sauce and green beans , and cook until hot , stirring frequently, stir in bacon and serve
asian grilled beef salad
combine all marinade / dressing ingredients in a jar and shake well
an hour before grilling , remove steak from the refrigerator , dry with paper towels , and bring to room temperature , uncovered
if you are using flank steak , make diagonal cuts accross both sides of the meat to help tenderize it
grill steak to desired doneness
let rest 10 minutes
slice the steak thinly across the grain of the meat
put slices in a bowl and pour half of the dressing / marinade over them
toss salad greens with a small amount of marinade / dressing , just enough to coat them
put greens on a large platter or on 6 individual plates
arrange vegetables in a decorative manner on greens
place beef slices in the center of the salad
to take this camping or on a picnic , bag all ingredients separately , and combine at the site
it's best to put the steak slices in the marinade / dressing while they are still warm , but don't leave them in for more than 20 minutes
pass extra marinade / dressing on the side
cooking time includes time for meat to come to room temperature
asian grilled chicken
combine all ingredients and mix well, cover and chill for 2-4 hours, remove chicken from marinade , drain well, grill 5 minutes per side or until cooked or , bake at 375 for 30 minutes, remove to a serving platter, heat marinade until boiling, simmer 3 minutes, serve over grilled chicken, garnish with cilantro leaves , if desired
asian grilled chicken breasts
mix the oil , soy sauce , garlic , ginger , mustard , salt and pepper , and brush on the chicken breasts
refrigerate for at least 30 minutes or overnight
preheat the grill
grill the breasts for 5 to 6 minutes on each side , depending on the thickness
let the chicken rest on a plate for 1 or 2 minutes before serving
asian grilled chicken salad
place chicken breasts in a deep dish
in small bowl , whisk together all other ingredients except lettuce
pour half of this mixture over chicken , reserving remaining halv as dressing
cover breasts & refrigerate for 30 minutes
preheat broiler or prepare grill
place chicken under broiler or on grill , cooking until no longer pink in center & juices run clear , about 5-10 minutes on each side
slice chicken into short strips & serve over lettuce , topped with reserved dressing
asian grilled chicken campbell s kitchen
mix broth , soy , vinegar , sugar , garlic powder and red pepper in shallow nonmetallic dish
add chicken and turn to coat
cover and refrigerate 1 hour
remove chicken from marinade
grill or broil chicken 15 minutes or until done , turning and brushing often with marinade
heat remaining marinade to a boil and serve with chicken
asian grilled flank steak
score steak on both sides, place in shallow glass dish or large resealable plastic bag, mix remaining ingredients, pour over steak, cover dish or seal bag, marinate in refrigerator at least 2 hours or overnight, remove steak from marinade, discard marinade, preheat grill to medium-high heat, grill steak 15 to 20 minutes or until cooked through , turning every 8 minutes, to serve , cut steak across the grain into thin slices
asian grilled green beans
in a large bowl , combine the first five ingredients
add the beans , onion and mushrooms
toss to coat
place half of the vegetables on a double thickness of heavy-duty foil
fold foil around vegetables and seal tightly
repeat with remaining vegetables
grill , covered , over medium heat for 18-22 minutes or until beans are tender , turning packets over several times to get an even coating of the sauce on all the vegetables
open foil carefully to allow steam to escape
asian grilled pork chops
in a large re-sealable plastic bag place , oils , soy sauce , brown sugar , ginger and garlic
mix well
add pork chops
marinate in refrigerator 30 minutes- 2 hours
remove from marinade and discard marinade
grill over medium coals 6 to 7 minutes per side or until pork is cooked through
asian grilled pork tenderloin
combine marinade ingredients in measuring cup and stir to combine
place the pork tenderloin in a plastic , seal able bag
pour marinade over the tenderloin and seal bag
marinate overnight in the refrigerator
preheat an outdoor grill or preheat oven to 350 degrees f
remove pork tenderloin from marinade and pat dry
brush olive oil onto grill and over meat for extra flavor
reserve marinade
grill tenderloin until cooked through , about 30 minutes to 40 minutes over medium heat
or roast in oven for 35 to 45 minutes
allow meat to rest about 10 minutes before cutting into 2-inch serving pieces
while meat is grilling , bring reserved marinade to a boil in a small saucepan , then lower the heat and gently simmer until it is reduced to about 2 tablespoons
stir occasionally
drizzle a small amount of marinade over each piece of meat
asian grilled salmon
heat grill and brush rack with olive oil to prevent fish from sticking
whisk together the mustard , soy sauce , olive oil and garlic
drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes
place salmon skin side down on the hot grill
discard the marinade the fish was sitting in
grill salmon approximately 4-5 minutes on each side
transfer the fish to a plate , skin-side down , and spoon the remaining marinade on top
allow fish to rest about 10 minutes
remove the skin and serve
asian grilled salmon   low carb   fabulous
place salmon fillets in a large zip-loc style plastic bag
in a small bowl , whisk together remaining ingredients and pour over salmon
seal bag and refrigerate for at least 8 hours
preheat grill
remove salmon from marinade and place on a well-oiled grill five inches from heat source
grill for 5-10 minutes , until fish flakes easily when tested w / a fork
asian grilled short ribs
slice into meat about every 1 / 2 inch, rub in brown sugar and marinate for 1 hour at room temperature, in a bowl mix together rest of ingredients, spread mixture onto ribs and refrigerate for 1 hour more, place ribs on a hot grill for 5 minutes per side, let rest for 10 minutes and serve with rice
asian grilled vegetables
cut pepper into 1" cubes , cut onion in half and then quarter and separate the layers
slice zucchini into 1 / 2" thick discs
place in a mixing bowl and ddd the rest of the ingredients - toss to coat
allow to marinate for 30 minutes to 6 hours
preheat grill and set gas to low heat - heat grill wok and add vegetables
toss briefly and let cook for 2 - 4 minutes before checking for browning
continue to toss every few minutes until carmelized and fabulous
asian ground beef casserole
brown groundbeef and onion and drain
mix soups and rest of ingrediants together except chow mein noodles
place in a buttered or sprayed casserole dish
bake for 30 minutes at 350 degrees with lid or covered
remove cover and top with chow mein noodles and bake another 10 to 20 mins longer
enjoy ! i like to sprinkle soy sauce over it and serve it with a nice green salad
asian ground beef  pepper and onion saute
spray a large skillet with cooking spray
over over medium heat , cook and stir the ground beef until evenly browned
drain and set aside
add the peppers , onion , garlic and ginger
season with parsley , red pepper , and salt
cook and stir until tender
return the beef to the skillet
in a small bowl , mix together the beef stock , soy sauce , molasses , chile paste , and worcestershire sauce
cook until heated through and sauce comes to a boil
combine water and cornstarch and add to skillet
stir constantly until sauce is thickened
serve over the cooked rice