Search Results (4,297 found)
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Midtown Lunch's Zach Brooks adores this sweet-spicy Chinese-American restaurant staple. The version here is lighter than take-out because the chicken is only lightly coated in cornstarch and is pan-fried rather than deep-fried.
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Honey, vinegar, garlic, ginger, oil and soy sauce are blended and then poured over flank steak. The meat sits in this tangy marinade overnight in the fridge, and emerges flavorful and very tender. Grill, slice, and serve.
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A whole rockfish is steamed until it's flaky and moist; hot oil flavored with ginger and green onions is then poured overtop to crisp the skin.
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This salmon recipe which was given by my mother is out of this world. Even my husband who hates salmon will eat this. This marinade is also very good on chicken breasts.
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Soy milk and soy creamer are gently simmered with egg replacer, sugar and cornstarch and then blended with semisweet chocolate to create this vegan version of an all time favorite dessert.
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These are quick, easy, vegan biscuits. I especially like them with soup or vegetarian chili.
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This microwave meal is what you make when it's raining/snowing and you don't want to head to the dining hall or when you've got that little container of white rice leftover from takeout Chinese!
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Get 123 Asian Dressing Recipe from Food Network
cooking.nytimes.com
Hanjan, on West 26th Street, is a fine place to find Korean soul food, but when it comes to chicken wings, Hooni Kim, the chef, takes a sharp turn away from the hot-oil-blasted treatment that’s in vogue at many Korean restaurants in New York Instead, he takes wings from chickens that have been killed just hours earlier, and he gives them a gentle grilling so that nothing interferes with the essential flavor of the meat The marinade
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Fresh green beans simmer in honey and soy sauce, fragrant with fresh garlic and ginger, in this easy side dish.
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Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe.
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A brining solution with soy sauce and sugar brings out all the flavor of these crisp but tender roasted Brussels sprouts.