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World food: our best recipes - 331 recipes

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  • 20 oz can pineapple tidbits in juice undrained
  • 6 oz cream cheese, soften
  • 6 oz Hormel chunk breast of chicken, drained and flaked
  • 1/4 cup chopped green onion
  • 1/2 tsp white pepper
  • 2 -10 oz cans of refrigerated flakey biscuits
  • Dipping Sauce
  • 1/4 honey
  • 1 T soy sauce
  • 1/2 ground ginger
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Jerk chicken is the pride of Jamaica and it the most requested dish on the Sugar Reef menu

  • 1 Tbsp ground allspice
  • 1 Tbsp dried thyme
  • 1-1/2 tsp cayenne pepper
  • 1-1/2 tsp freshly ground black pepper
  • 1-1/2 tsp sage
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cinnamon
  • 2 Tbsp salt
  • 2 Tbsp garlic powder
  • 1 Tbsp sugar
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • juice of one lime
  • 1 scotch bonnet pepper, seeded and finely chopped (can substitute habanero)
  • 1 cup chopped white onion
  • 3 green onions, finely chopped
  • 4 6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off
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1) Char chiles over open flame or in frying pan and place in plastic bag for 5 minutes to sweat

  • 1 mandarina (a manarina is somewhere between an orange and tangerine and more sour)
  • 1 orange (large)
  • 3 large garlic cloves
  • 3 green onions
  • 2 -3 red poblano chiles
  • 3 tbl olive oil
  • 1 cup cooking oil
  • 2 cups jocoque (yogurt that is close to "creme fraiche")
  • 2 lb chicken pieces
  • 1 cup sliced almonds
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Combine the first six ingredients in a large bowl and serve with the Asian dressing and rice on the side

  • 2 medium chicken breasts, grilled and diced
  • 1 pound romaine lettuce, inner leaves
  • 2 ounces sugar snap peas
  • 1 ⁄2 cup red bell pepper rings
  • 1 cup shredded cabbage
  • 1 tablespoon chopped cilantro
  • 2 tablespoons Christine’s Asian Fusion Dressing
  • 1 cup steamed brown rice
  • Christine's Asian fusion dressing
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds, toasted
  • 1 ⁄4 teaspoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh lime juice
  • 1 teaspoon water
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Rinse the herbs well in warm water; drain

  • 1 package dried mixed Chinese herbs - (4 oz)
  • 1/2 pound boneless skinless chicken breasts or thighs cut into 1" chunks
  • 1/4 pound boneless lean pork cut into 1" chunks
  • 6 dried black mushrooms
  • 6 dried longans
  • 1/2 ounce Smithfield ham thinly sliced
  • 4 cups water
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Combine the dressing ingredients in a small bowl and whisk until smooth

  • DRESSING:
  • 1/4 cup balsamic vinegar (or Chinese dark rice vinegar)
  • 3 tablespoons sesame paste (or peanut butter)
  • 3 tablespoons walnut oil
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly-ground black pepper
  • SALAD:
  • 4 cups shredded iceberg lettuce
  • 2 cups shredded cooked chicken
  • 1 small carrot cut matchstick
  • pieces
  • 1/2 cucumber peeled, seeded, and cut matchstick pieces
  • 2 tablespoons chopped cilantro (Chinese parsley)
  • 2 tablespoons finely-shredded fresh basil
  • COOKING:
  • Vegetable oil for deep frying
  • 12 wonton wrappers cut 1/4" strips
  • 2 tablespoons walnut oil
  • 2 tablespoons sugar
  • 1/2 cup toasted walnut halves
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Combine marinade ingredients in a medium bowl

  • MANDARIN MARINADE:
  • 2/3 pound boneless skinless chicken breasts
  • 2 tablespoons soy sauce
  • 1 tablespoon shao hsing wine or dry sherry
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • COOKING:
  • 2 tablespoons oil
  • 1/2 cup sliced water chestnuts
  • 1/3 cup sweet and sour sauce
  • 1/4 teaspoon crushed red pepper
  • 1 can mandarin oranges - (11 oz) drained
  • 3 green onions cut 2" slivers
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* Available at Williams-Sonoma stores

  • 6 chicken legs and thighs - (abt 4 lbs)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons olive oil
  • 3 shallots thinly sliced
  • 4 garlic cloves crushed with
  • the side of a knife
  • 1 cup Chardonnay wine reduction*
  • 1 1/4 cups chicken stock
  • 1 orange cut 1/4" slices
  • 3/4 cup green olives
  • 2 tablespoons unsalted butter room temperature
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Heat oil in a large nonstick skillet over medium-high heat

  • 2 teaspoon dark sesame oil
  • 1 pound uncooked boneless skinless chicken breasts four 4-oz pieces
  • 1/8 teaspoon table salt or to taste
  • 1/8 teaspoon freshly-ground black pepper or to taste
  • 15 ounces Del Monte Mandarin Oranges In Light Syrup (or similar item)
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoon cornstarch
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Orange Chinese Chicken Pineapple Chicken Bites