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World food: our best recipes - 331 recipes

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This makes enough to freeze left-overs, which keep for up to a month

  • 1 Tbsp. peanut oil
  • 1 cup chopped onion (about 1 medium)
  • 1 1/2 Tbsp. minced garlic (about 4 cloves)
  • 2 1/2 lbs. skinless, boneless chicken breast, cut into 1 in. pieces
  • 1/3 cup chunky peanut butter
  • 1 1/2 tsp. curry powder
  • 1 tsp. salt
  • 1 tsp. crushed red pepper
  • 1/2 tsp. freshly ground black pepper
  • 1 (6 oz.) can tomato paste
  • 3 cups chopped plum tomato (about 6 tomatoes)
  • 2 (14 oz.) cans chicken broth
  • 8 cups hot cooked brown rice
  • 3/4 cup Greek-style yogurt (such as Fage)
4.3/5 (3 Votes)

By

Directions: 1 Cut each chicken wing into 3 pieces

  • 1 kg chicken wings (2 lb and 3 oz)
  • 2 tablespoons peanut oil (or cooking oil)
  • 1/3 cup dark soy sauce
  • 2 tablespoons honey
  • 2 tablespoons Chinese wine or 2 tablespoons dry sherry
  • 1 garlic clove, crushed
  • 1/2 teaspoon finely grated fresh ginger
4.3/5 (3 Votes)

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In a bowl or zip-top bag, combine the chicken with about 7/8 of the jerk seasoning and toss/shake to combine

  • For the Bowl
  • fat, for the pan (butter or olive oil or coconut oil would work best)
  • 1 large red onion, thinly sliced
  • 1/2 fresh pineapple, cut into bite-size chunks
  • 2 bell peppers (any color), sliced into strips
  • 1 lb chicken breast, cut into bite-size strips
  • For the Jerk Seasoning
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon red pepper flakes (+ 1/4 teaspoon cayenne pepper for extra heat)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste
  • juice of 1 lime
4.5/5 (2 Votes)

By

In a wok or skillet, heat 2 tbsp oil

  • CHICKEN:
  • 1 EGG WHITE
  • 1 TBSP SOY SAUCE
  • 1 TSP CORNSTARCH
  • 1/4 TSP GROUND GINGER OR 1 TSP FRESH
  • 1 LB CHICKEN IN 1/4 “ STRIPS
  • Mix all ingredients except chicken in a bowl. Add chicken and coat thoroughly. Set aside.
  • SAUCE:
  • 1/4 CUP SOY SAUCE
  • 1/4 DRY SHERRY
  • 1/2 TSP GROUND OR 2 TSP FRESH GINGER
  • 1 1/2 TSP CORN STARCH
  • 1 TSP VEG OR PEANUT OIL
  • Mix all ingredients n a small bowl. Set aside.
  • TO FINISH:
  • 4 TBSP OIL
  • 4 CUPS BROCCOLI TOPS
  • 1 CUP TOASTED WALNUTS
  • 1/4 CUP SCALLIONS, SLICED
4.5/5 (2 Votes)

By

from food network - Emeril - 5 stars

  • 1 stewing hen, about 5 pounds
  • 2 pounds chicken bones or chicken necks
  • 4 quarts cold water
  • 1 ounce fresh ginger, crushed
  • 2 teaspoons salt
  • 1/2 pound rice vermicelli (bun)
  • 1 whole cooked chicken breast (2 halves), thinly sliced
  • 8 to 12 fresh cilantro sprigs, for garnishing soup
  • 4 to 8 fresh basil sprigs, for garnishing soup
  • 4 fresh mint sprigs, for garnishing soup
  • 2 cups fresh bean sprouts, for garnishing soup
  • 2 limes, cut into wedges, for garnishing soup
  • 2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup
  • Sriracha chili sauce, for serving
  • Fish sauce, for serving
3/5 (3 Votes)

By

Using an electric mixer, blend together all the ingredients for the dressing in a small bowl

  • DRESSING:
  • 3 T Honey
  • 1 1/2 T white vinegar
  • 4 tsp mayonnaise
  • 1 T Dijon mustard
  • 1/2 tsp sesame oil
  • SALAD:
  • Salad:
  • Vegetable Oil -- For Frying
  • 1 Egg
  • 1/2 c Milk
  • 1/2 c Flour
  • 1/2 c Corn Flake Crumbs
  • 1 ts Salt
  • 1/4 ts Pepper
  • 1 Skinless Boneless Chicken Breast Halves
  • 3 c Romaine Lettuce -- Chopped
  • 1 c Red Cabbage -- Chopped
  • 1 c Napa Cabbage -- Chopped
  • 1/2 Carrot -- Shredded
  • 1 Green Onion -- Sliced
  • 1 TB Almonds -- Sliced
  • 1/3 c Chow Mein Noodles
4/5 (2 Votes)

By

*poultry main dish

  • Sauce:
  • 2 boneless skinless halved chicken breasts
  • 1/2 t salt
  • 1 T dry sherry
  • 4 T cornstarch
  • 3 T water
  • 3 C chicken broth
  • 1 1/2 C sliced mushrooms
  • 1 T butter or margarine
  • 2 t soy sauce
  • 3 T chicken bouillon granules
  • Batter:
  • 3 T cornstarch
  • 3 T almond flour (or almonds ground to flour consistency)
  • 1/2 t baking powder
  • 1 beaten egg
  • 2 T water
  • Other optional serving ingredients:
  • 1 C shredded lettuce
  • 1/3 C slivered almonds
  • 1 finely chopped green onion
  • oil for deep frying
4/5 (1 Votes)

By

This is my never fail favorite

  • Batter:
  • Sauce: (should be prepared at least 1 day ahead)
  • 2 cucumbers peeled and sliced into small pieces
  • 10 Tbsp sugar
  • 6 Tbsp soy sauce
  • 4 Tbsp. white wine vinegar
  • 1/2 tsp. salt
  • 2 Tbsp. cornstarcch
  • 1 1/4 cup cold water
  • 2 Tbsp. juice from pineapples
  • 4 eggs
  • 2 c. flour
  • 1 1/2 tsp. salt
  • 3 tsp ground ginger
  • 8 Tbsp. sesame seeds
  • 4 lbs chicken breast cut into 1" cubes
  • 8-12 pineapple slices. reserve juice for battter and sauce.
  • 2 Tbsp. vermouth ( I never did this step. but friends have and liked it)
4/5 (3 Votes)

By

Get rice and vegetables cooking

  • 4 boneless, skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 T vegetable oil
  • 1/2 c fruit juice (apple is good)
  • 2 T honey
  • 2 T soy sauce
  • 1/2 t ground ginger
  • 1/2 t garlic powder or 2 t minced garlic
  • Cooked white rice
  • 16 oz bag frozen mixed oriental vegetables (or 4 cups)
4/5 (1 Votes)

By

Mix together: cream cheese, and mayo

  • 1 large cream cheese (reduced fat)
  • 2 tabl. mayo
  • 1 cup chopped cooked chicken
  • 1/2 cup almonds chopped
  • 1 tabl. chutney
  • 2 tabl. curry
  • 1 teas. salt
  • toasted coconut
4/5 (1 Votes)

By

none

  • Mixture of:
  • LC Chicken Chow Mein
  • 1 1 13.25 pound (or the new 13.25 oz box) Dreamfields Spaghetti Noodles
  • 5 5 5 green onions, sliced
  • 1/2 1/2 1/2 cup carrots, matchstick style
  • 4 4 4 cups chopped Napa (Chinese) cabbage
  • 1 1 1 boneless, cooked & diced chicken breast (if desired)
  • 1 1 1 cup chopped celery
  • 1 1 1 tsp + fresh ginger (I used jarred or the stuff in a tube, in the produce)
  • 2 2 2 cloves chopped garlic
  • 1 1 1 Tbsp Olive Oil
  • 1 1 1 Tbsp Sesame Oil (or Peanut oil...or any oil you fancy)
  • 3 3 3 + Tbsp Soy (I like low sodium)
  • 1 1 1 Tbsp Splenda
  • 2 2 2 Tbsp Sake or Dry Sherry
  • 1 1 1 tsp Red Chili Flakes (if desired, doesn't make it really hot, just a kick)
  • 1 1 1 + Tbsp Oyster Sauce (if desired)
  • 5-spice Soy Sauce, Splenda, sake / sherry, Chili Flakes (or Chinese 5-spice if you prefer) and Oyster sauce. Whisk together and set aside.
  • 2-minutes. 3-4 to Sesame oil for 2-minutes. Add in shredded or chopped Napa Cabbage, celery, carrots and green onions and saute for about 3-4 minutes, or until the cabbage has just wilted. Remove to bowl and wipe wok with paper towel.
  • 2-minutes, to 2-minutes. in wok. Add reserved noodles, cooked chicken breast and veggies. Wok it for about 2-minutes, add in the Soy Sauce mixture and continue to wok on high for about 2-minutes.
  • DP said he would like just a little more Soy. I don't like lo mein, or "wet" noodles. If you prefer yours wetter, just add in some chick broth with the noodles.
  • to was really good, and honestly tasted like the real thing (used to love Panda Express in a former life).
  • I served this with a simple Broccoli Beef...very easy...and you can see my kitchen helper in the pics. He's waiting for his cooked bone, from the steak, for the Broccoli Beef...LOL
4.4/5 (5 Votes)

By

Rinse chicken and pat dry; set aside

  • Chicken:
  • 3 pounds chicken drummettes or wings (I used 2-1/2 lb. of boneless thighs)
  • 1-1/2 cups flour
  • 1 cup cornstarch
  • 2 tablespoons garlic salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1 quart canola oil; for frying
  • Garlic-Soy Sauce:
  • 1 cup soy sauce
  • 1 cup sugar - consider lowering to 1/2 cup
  • 1/2 cup water
  • 1/4 teaspoon fresh grated ginger
  • 1 small clove garlic; minced - bump this up to a LOT of garlic
  • 1/4 cup green onions; chopped
3.6/5 (34 Votes)

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