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This recipe is a vegetarian version of crab cakes. The zucchini keeps the cakes moist, while the seafood seasoning and bread crumbs give it that crab cake feel and taste.
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A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!
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Another popular ban chan dish from my Korean Restaurant days.
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It took all summer to grow your tomatoes, now use a slow cooker to make them into a versatile tomato sauce flavored with sauteed onion, garlic and bell pepper, and seasoned with oregano, basil, parsley, sugar and tomato paste.
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This tasty shrimp tempura is served with a dipping sauce made with sake, shallots, ginger, hot pepper sauce, cilantro, and soy sauce.
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Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.
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These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.
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A tart lemon glaze contrasts sweet onions and red bell peppers in this lively chicken saute.
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Chicken drumsticks are simmered in a home made green masala packed with fresh cilantro.
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Get Daal Curry Recipe from Food Network
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Get Mini Chorizo Corn Dogs Recipe from Food Network
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This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor