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Shopping, Crafts, and Recipes on a Budget


Category: Foreign Recipes

Preparation time: 40 minutes. Total Time: 2 hours.

Basic nutritional information:

Each serving contains about 685 calories, or which 500 are from fat. Cholesterol content is 420 mg. Sodium is 1683 mg. Total carbohydrates are about 38 g. These numbers will vary based on the number of servings you make and the types of ingredients you use.


12 bell peppers (all one color or you can mix it up)

1 lb ground beef

1 medium sized onion, finely chopped

1 lb sauerkraut

6 tbs extra virgin olive oil

3 tbs tomato paste

1 tb granulated sugar

Salt to taste

Pepper to taste

1 bunch dill, finely chopped

1/2 lb feta, small cubes

7oz crème fraiche

4 large eggs, beaten


1. Preheat your oven to: 400F/200C

If you have a gas oven: set the oven on 6

2. Cut the top off the bell peppers and set aside. You can use peppers that are all the same color, or you can mix your colors. This depends on personal style and desired presentation effects. Now remove the seeds and hollow out your peppers. Wash them out and set them aside to dry.

3. Brown the ground beef in a pan. If you are not using a nonstick pan, add a couple tablespoons of extra virgin olive oil to the pan to prevent sticking. Rinse the ground beef thoroughly, drain and set aside.

4. Sauté the onion in two tablespoons of extra virgin olive oil until they become clear and tender. Add in the sauerkraut and tomato paste. Stir well. Add in the granulated sugar and season with salt and pepper to taste. Simmer for 4-5 minutes stirring occasionally.

5. Add the browned ground beef to your mixture. Stir in well and continue simmering for additional 4-5 minutes to allow the flavors time to mingle and settle.

6. Add dill, feta and three tablespoons crème fraiche to the sauerkraut mixture. Stir well and continue to allow simmering. This is the filling for your peppers.

7. Lightly grease a casserole dish, or you can spray it with nonstick cooking spray. If you choose to use nonstick cooking spray, try to stay away from butter flavored varieties.

8. Spoon the filling into the peppers and set them inside the greased casserole dish.

9. Mix the eggs with the remaining crème fraiche, add a few drops of water and season with the hot paprika, salt and pepper to taste. Pour this over the tops of the stuffed peppers.

10. Place the tops of the peppers back onto their respective bottoms and cover the entire dish with a lid or foil. Seal the edges well and place the dish in the oven.

11. Bake the peppers for 40 minutes.

12. Remove the dish from the oven. Remove the lid, or foil, and lightly brush the tops of the peppers with the remaining extra virgin olive oil.

13. Place the dish back in the oven without the lid, or foil. Turn the oven off and allow the peppers to sit in the oven for another 10 minutes.

14. Serve immediately. If you like you can serve them whole with the lids placed beside them on the plate, or you can cut the in half and lay the halves next to each other. This is also according to you presentation style.

Ideas for a side dish:

Stuffed peppers are generally served as a one dish meal. However, if you are wondering what to prepare to serve with them, here are some ideas. You can prepare a nice rice pilaf, or potato pancakes.

I have also heard of some people preparing a corn or carrot dish to compliment the peppers. This is, again, entirely up to you and your presentation style. Of course, remember that if you add sides, you must remember to adjust your preparation time before your completed meal will be ready to enjoy.

I hope you enjoyed my recipe. For more stuffed peppers recipes and cooking tips, visit stuffed bell peppers.

Article Source:

Recipe for Pad Phet Muh Sei Noh Mai

This is one of my favourite dishes: Pad Phet Muh Sei Noh Mai or Thai pork with bamboo. You don’t have to use pork, I used chicken.

It’s a dish I like to make, firstly, because it is so spicy, and secondly, because by omitting the sugar and the rice, I can make it low-carb. It’s also very easy to make.

The following recipe is good for 4 portions if you serve it with rice, each portion having about 250 calories.

You will need the following ingredients:

400g pork escalope (from the topside or eye) – You could also use chicken breast or beef fillet instead of pork.

3 tablespoons fish sauce

½ teaspoons freshly ground black pepper

1 can whole bamboo shoots (540g)

½ red and ½ green pepper

5 tablespoons oil

2 tablespoons yellow curry paste

2 tablespoons sugar

Cut the pork in bite-sized strips, mixing one tablespoon fish sauce and the pepper. Let it marinade for about 10 minutes.

In a sieve, rinse the bamboo shoots in cold water and cut into fine strips. Wash the peppers and cut in strips.

Heat up the oil in a pan or wok, adding the yellow curry paste. After about 2 minutes add the meat. Increase the heat and add the bamboo shoots, the pepper strips, 2 tablespoons fish sauce, the sugar and some water. Keep on cooking for about 2 minutes on strong heat while stirring constantly.

Serve with rice.

Recipe for 4 portions | Preparation time about 25 minutes| Each portion has about 250 calories.

For pictures of the finished result, please visit my blog:

One of the most frequent questions I am asked is how to make pizza sauce from scratch. You may be surprised when you find out how easy it really is. I’m fairly certain you will be equally surprised by how good it tastes!

A good sauce requires quality ingredients. Do your best to get the freshest ingredients and the flavor that results will reflect your efforts.

You will need the following:

A large sauce pan
1 15oz can of Tomato Sauce – (preferably Roma tomatoes)
1 6 ounce can of Tomato Paste
1/4 cup White Onion, finely chopped
3 tablespoons Garlic, minced
3 tablespoons Olive Oil
1 tablespoon Fresh Oregano
2 tablespoon Fresh Basil
1/2 teaspoon fresh rosemary
1 teaspoon Hot Dried Red Pepper Flakes.
1 tablespoon Sea or Kosher Salt
1/2 teaspoon Fresh Cracked Pepper

How to make pizza sauce:

In a large deep skillet, add your olive oil and bring up to medium heat.

Saute your white onion until it starts to get semi-translucent.

Now add your garlic and saute for 1-2 minutes (careful not to burn it – garlic gets very bitter).

At this point add all of the herbs except the basil and gently mix for about 30 seconds to a minute.

Now add the remaining ingredients starting with the tomatoes gently stiring them together.

Bring your sauce to a low simmer and cook for 20-25 minutes making sure not to burn the bottom as this will ruin the sauce!

Turn the heat off and cover allowing the flavors to merge together.

You can now use your sauce right away or freeze it for later. Frozen sauce keeps well for a long time if kept in sealed freezed bags.

If you plan on jarring your sauce for later use and wish to double the recipe you will need a larger sauce pan. Please make sure to follow safe canning procedures to avoid food poisoning!

Feel free to adjust the recipe to your liking and if you don’t like any heat at all, omit the hot peppers.

As you can see, making your own pizza sauce is inexpensive, fun and easy – not to mention very rewarding!

Bon Appetit!

For more pizza recipes, please visit – a recipe archive devoted to pizza sauce, dough and related foods.

The Italians call this dish ‘Pasta al Tonno’ – Pasta with Tuna. This is one of the tastiest and best recipes ever for a healthy tuna spaghetti sauce. However, this is one of those recipes that can easily be dismissed as it is so quick and easy to make. You know what they say, ‘the simple things in life are often the best’, and in this case it is definitely true.
Mediterranean diets are considered very healthy due to the inclusion of lots of seafood, vegetables and, of course, olive oil. Contrary to popular belief, the pasta element in that diet is very healthy as well, as most good pasta is made from durum wheat. Now, durum wheat is no ordinary wheat. It is also referred to as ‘semolina wheat’, an excellent source of complex carbohydrates and is low-GI as well.

With only a few ingredients from your pantry and fridge, you can whip this dish up in around 30 minutes or less. You get to decide on the amount of olive oil you wish to include, for a low-fat version of this sauce, use tuna in brine or spring water, and only use a tablespoon or two of oil. This recipe makes quite a lot of sauce, simply freeze any leftovers for another quick and healthy meal.

Here’s what you will need:

425g Tinned Tuna
2 x 800g Can Crushed Tomatoes
3 to 4 Anchovy Fillets (optional)
1 Onion
Bunch of Parsley
1 Carrot
¼ Cup Olive Oil (use less for low-fat version)

500g Packet Spaghetti


Dice onions, grate carrot, sautee in olive oil, when onions are transparent add anchovies if you’re using them. You don’t actually taste the anchovies in the finished sauce, but it adds a certain depth of flavour.

Add Chopped Parsley. Then add Tuna and sautee for a few minutes.

Add Crushed Tomatoes and cook on low heat until you see a little of the oil rising to the top of the sauce.

In the meantime: While the sauce is cooking – Cook Spaghetti according to packet instructions.

Finally: Serve the sauce over the spaghetti and enjoy!

Once you’ve tried this sauce, I hope it will become one of your best recipes ever as well.

Quick Tip: All good Italian tomato based sauces need to be cooked until the tomatoes ‘curdle’ and some of the oil separates and rises to the top – then you know it’s done.

One More Tip: In case you were wondering where the grated parmesan went – It is not usual to have parmesan cheese on seafood based pasta sauces.


Amongst her many interests, Anne Edwards has a passion for collecting recipes from all over the world. Her Best Recipes Ever blog has a growing array of delicious recipes for any occasion. Whether you just want to throw something tasty and nutritious together after you get home from work, or whether you’re hosting a dinner party, cooking doesn’t have to be a chore.

Make Indian Chicken Soup Recipe
2 quarts chicken broth
1 quart water
1 (12-ounce) can coconut milk
1 clove garlic, minced
2 teaspoons lemon grass
2 cups frozen carrot, corn and bean blend
1 ripe tomato, coarsely chopped
Salt and pepper to taste

Combine broth, water and coconut milk in a large stockpot and place over medium heat. Add garlic and lemon grass and cook 20 minutes. Add the frozen vegetables, tomato and salt and pepper, and lower heat to low or medium-low and simmer until you achieve the desired taste.

Note: To make this soup a little more hearty, add 1 cup of cooked, cubed chicken, 1 cup long-grain white rice and 1 teaspoon curry. The result will be a thicker soup that can be served as a main course. Makes 6 servings.
Source: Houston Chronicle – Dec. 4, 2001

My Mexican dip takes a little while to prepare properly but simple variations of it can be thrown together in a few minutes.

You will need a large microwaveable bowl, ideal with a flat bottom, wide and shallow. This is a party dish so the bowl should be brightly colored in a Mexican style, all red, green, and yellow.

Start by chopping up some iceberg lettuce with a little coriander, and mixing the two together. This will be your middle layer, separating the hot bit underneath from the cooler bits on top. Set that aside in a separate bowl for the moment.

Heat up some refried beans or refried black beans and then generous layer them into the flat inside of the bowl. Immediately cover with grated cheddar and/or Monterey Jack cheese. Not too much, just enough to fully cover the beans. Then microwave quickly until the cheese just melts. Top this with generously scattered red or green chillies, of the flavor and intensity that you or your family most enjoy.

Place the lettuce/coriander mix directly on top of this and ensure that all the bowl is fully covered. If you’ve got a good bowl of the right type, it should be nearly full now and you can put the rest on show.

Okay, you’ve got four ingredients in, now time for the prettiest, most colorful parts of this dish.

Take a generous amount of guacamole (it’s easy to make, just mash up some avocado with the juice of a lemon and a touch of salt), and spread this over the lettuce mixture. I find it easiest to just spoon it on, and spread each spoonful a little with the spoon itself.

Then get some sour cream, and spoon this on as well. You don’t need a huge amount of this, just enough to provide a coolness in the spicy flavours of the rest of the dish.

Finally, top off with a bit of delicious red salsa, to your taste. Set this out beside a bowl of slightly warm fresh tortilla chips and just watch it disappear!

I’ve talked more about Mexican food elsewhere – you can get some tips on the best burritos recipe!

Everyone like to eat delicious food. There are many types of food but among them Indian dishes are at the top. Nobody can compete with the taste and awesome flavor of Indian food. Among all misthi dohi is sweet dish which is lovable to almost every human being.Every one in this world should taste it once. So better eat once. I am sure you will love this and eat it again and again. In India after meal everybody like to have some sweet and mishti dohi is one of them. Its taste so good that you will found your meal complete by eating it.

  • Milk with full cream about 1 ltr
  • Yoghurt 3-4 tablespoons
  • sugar250 grams



  • Boil the milk first in medium flame till it gets half in quantity. Use pan having heavy bottom. Mix regularly to avoid the milk sticking. Now let it cools down to the room temperature.
  • Now add water in sugar and keep it over low flame, stir it till the sugar melts. Do this in another pan.
  • Let the sugar to turns in brown color. Now take the pan down and add the boiled milk in it. Blend it nicely.
  • Now put in the yoghurt to the mix and blend gently.
  • Pour into the pot and keep it in a temperate dark spot. Let the Mishti Doi set. If you want to give classic look to the dish, use earthen pot.
  • As soon as the Mishti Doi set, freeze for a few hours and dish up.

Most of you have tried Kung Pao chicken. What about Kung Pao shrimp? Have you tried this dish? Also, it belongs to Szechwan cuisine. In this article, I would like to inform you how to cook this dish.


Shrimp meat (175g), vegetable oil (80g), red oil (2.5g), salt (2g), soy sauce (7ml), vinegar (5ml), MSG (0.5g), starch (10g), beaten pepper (0.5g), dried chili (5g), sugar (8g), cooking wine( 10ml), egg white (5g), green onion (5g), ginger (8g), garlic (6g), soup (50g)

The cooking procedure is shown as follows:

1. Clean the shrimps and remove their heads and skin. Make a rip on the back with knife to remove the gut string.

2. Mix the prepared shrimp meat with cooking wine, starch and some salt and stir evenly. Pickle them for a while to make the flavor immerses into the meat.

3. Remove the seeds in dried chili and cut chili into sections. Cut garlic into slices. Cut up the green onion and ginger for future use.

4. Combine the salt, sugar, cooking wine, vinegar, water, and sesame oil and stir them evenly. The mixture would be used as the sauce in the following steps.

5. Pour vegetable oil into wok until it reaches up to 60 ℃.Then put the dried chili and pepper into the wok and stir fry them until the fragrance comes out of them.

6. Put the pickled shrimp meat into the wok. Stir-fried them evenly.

7. When the shrimp meat is done, add the prepared ginger, spring onion and garlic and stir them quickly.

8. Add the sauce made in step 3; stir evenly.

9. Before removing the dish out of wok, add almonds onto them. As a result, this dish is done.

If you want to know more about how to cook famous Chinese food such as Kung Pao chicken, sweet and sour pork, please visit my blog.

For more information about cooking tips, please visit

Use dried tomatoes, what should be soaked in water before using.

Ingredients You’ll Need:

  • 250 g of lasagna sheets
  • 100 g of grated Parmesan


Ingredients you’ll need for meat sauce:

  • 400 g of ground beef
  • 2 tablespoons of oil
  • 1 chopped onion
  • 2 cloves of chopped garlic
  • 1 grated carrot
  • 1 stalk of celery
  • 2 dl of dried tomatoes in oil
  • 5 dl of red wine
  • 2 teaspoons of salt
  • 5 teaspoon of black pepper
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano


Ingredients you’ll need for bechamel sauce:

  • 60 g of butter
  • 1 dl of flour
  • 5 dl of milk
  • salt
  • white pepper
  • 1/4 teaspoon of milled nutmeg


For the meat sauce, first thing you need to do is to brown the ground beef for 5 minutes on big skillet. Add the chopped onion and cloves of garlic, cook for some minutes more. Then add grated carrot, chopped celery and dried tomatoes. Pour the red wine. Spice the sauce with salt, pepper, basil and oregano. Boil on low heat for about 45 minutes.

Now go on to bechamel sauce. First melt the butter in saucepan. Add flour and stir them into smooth mixture, simmer for a moment. Pour a little milk at a time and simmer, stirring frequently until the mixture thickens. Spice the mixture with salt, pepper and nutmeg.

Now pour 1/3 of the bechamel and meat sauce to the bottom of the buttered baking dish. Add a layer of lasagna sheets. Repeat the layers until out of sheets and sauces. The last layer pour over with bechamel sauce and sprinkle with Parmesan cheese. Cook it in oven at 180 degrees for about 45 minutes, after that let it rest for about 15 minutes and serve.

With this recipe you will impress your family and friends for sure!

Bon Appetite!

For other simple and delicious recipes, visit: recipe for lasagna website.


White sauce (Béchamel) is what the French refer to as a “mother sauce.” It is a basic sauce that is ideal for bringing out the flavor of delicate dishes. Also known as white sauce, béchamel goes well with vegetables and chicken and fish dishes. This sauce is not as common today as it once was, but it is still ideal for certain dishes. And some of the old recipes are worth trying.

Combining a fat with flour is a roux and is the base for other French white sauces -

The first one is the basic Béchamel.
Makes about 2 cups
· 2 tablespoons Butter
· 3 tablespoons Flour
· 2 cups Milk
· 1/4 teaspoon Salt
· Pinch White pepper

1. Heat the butter in a saucepan over medium heat. Whisk in the flour and cook the flour-butter mixture (roux) for 1-2 minutes, or until it turns a light blond color. Do not brown.

2. Whisk in the cold milk all at once. Continue whisking until the sauce comes to a boil. Reduce to low heat and stir in the salt, pepper. Simmer for 15-30 minutes. And there you have it!

You can add any of the following to make it specific.

· Cream sauce: used with vegetables, fish, chicken or eggs.

Stir 1/2 cup of heavy cream and a squeeze of lemon juice into 2 cups of the basic béchamel.

· Creamy onion sauce: goes well with fish and poultry.

Slowly sauté about 1 pound of sliced white onions in some butter until they wilt completely. Do not allow them to brown. Add 2 cups of the basic béchamel.

Cover and simmer slowly about 20-30 minutes. Puree, strain through a sieve and serve.

· Cheese sauce: used for vegetables, gratins, macaroni (Mac and Cheese), eggs and hors d’oeuvres.

Stir 1/4 to 1/2 cup of grated or crumbled cheese into 2 cups of hot basic béchamel until it is completely melted. Cheeses to use are Parmesan, Swiss, cheddar, or blue cheese.

Note: Make sure not to bring it to a boil or it will be stringy.

· Mustard sauce: used with fish or ham.

Mix in 2-4 tablespoons of Dijon or other mustard to 2 cups of the basic béchamel.

· Tomato cream sauce: used with vegetables, fish, chicken or eggs.

Whisk 1-2 tablespoons of tomato paste into 2 cups of the basic béchamel.

When it comes to making Mexican-style dinners for my family’s dinner we love to use easy to prepare recipes that use readily available ingredients that are found in our normal grocery store. As a busy mother and wife… I just don’t have time to look for specialty ingredients.

The following two recipes will take 15-20 minutes to prepare and then while they bake you can do your other activities. The Tex-Mex Lasagna should be prepared 6-8 hours ahead of time so I like to prepare it early in the morning and refrigerate it for when I get home from work. I then just pop it into the oven. Each of these recipes will easily feed a family of 4-5 people. 

Tex-Mex Lasagna Dinner Recipe

12 pieces lasagna noodles, uncooked

3 cups spaghetti sauce (with meat or mushrooms works great)

1 cup water

1 (15 1/2 ounce) can red kidney beans, drained

1 (10 ounce) package frozen yellow or white corn, thawed

1 packet chili seasoning mix

2 cups ricotta cheese

1 1/2 cups low fat Monterey Jack cheese, grated 

In a large mixing bowl combine together the spaghetti sauce, water, red kidney beans, yellow corn and the packet of chili seasoning mix. In a 9″ x 13″ baking pan, spread 1 cup of the sauce mixture across the bottom. Arrange 4 pieces of the uncooked lasagna noodles on top of the spaghetti sauce layer. Pour 1 cup of the sauce mixture on top of the noodles. Pour half of the ricotta cheese on top and then another cup of the spaghetti sauce…working in layers as you go along. Gently spread the remaining ricotta cheese on top and then arrange the final 4 lasagna noodles on top. Finish up by pouring the remaining spaghetti sauce on top. Cover the baking dish and place into the refrigerator for 6-8 hours. Cover your baking dish with aluminum foil and bake in a preheated 350 degree oven for 45-50 minutes. Remove aluminum foil from the pan and sprinkle the grated Monterey Jack cheese on top. Place baking dish back into the oven and bake uncovered for an additional 15 minutes.

Fiesta Bake Casserole Recipe

1 lb. lean ground beef

1 (28 oz.) can baked beans

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup picante sauce

1/2 cup crushed tortilla chips

1/2 cup shredded cheddar cheese

In a large frying pan, brown your lean ground beef with the chopped onions and peppers. Drain off fat. Stir in the can of baked beans and the picante sauce and simmer for 2 minutes. Spoon the meat mixture into a 2 or 3 quart casserole dish. Crush the tortilla chips and place on top of the meat mixture. Bake in a preheated 350 degree oven for 25 minutes. Remove from oven and sprinkle the shredded cheddar cheese on top. Place back into the oven and bake for an additional 5-7 minutes or until all of the cheese has melted. Remove from oven and let casserole sit for 5 minutes before serving.

Shelly Hill is a mother and wife living in Pennsylvania who enjoys cooking, baking and canning. Shelly is the owner of the popular online foodie blog called Shakin ‘N Bakin in the Kitchen at where you can find menu ideas, cooking articles, cooking tips and free recipes.

Planning out a dinner party can be a lot of fun. Of course, there is always a lot to do before the dinner party. You want to choose the perfect decorations, tableware, and of course, you want to have a great menu. From the drinks to the dessert, everything should be absolutely perfect. If you are having a tough time coming up with an idea for the main dish, you may want to consider a tasty chicken dish. Many people like chicken and there are many great options to choose from, since chicken is so versatile. Here are a few great ideas, from chicken enchiladas to a chicken parmesan recipe that you may want to consider.

Chicken Enchiladas

If you have decided that you are going to have chicken as the main dish for your dinner party, chicken enchiladas are a wonderful idea. Of course, you can go with mild enchiladas or you can go the spicy, Mexican-inspired route for your enchiladas. Keep in mind the guests you are having when making your choice.

The great thing is that enchiladas can take a lot of prep work, but once everything is ready, you only have to pop them into the oven to bake. If you want to make the day of the party stress free, you can make the pans of enchiladas the day before and simply bake them right before the dinner party. Great sides to go with chicken enchiladas include Spanish rice, tortilla chips and salsa, and be sure to have plenty of sour cream on hand as well.

Tasty Herbed Chicken

Another great chicken dish that you may want to use for your dinner party is tasty herbed chicken. This is a very simple dish to make and you can choose to go with a variety of different herb combinations for different tastes. One herb combination is rosemary and thyme along with seas salt and pepper. Another popular herbal mixture is lemon pepper. You use these herbal rubs on boneless chicken or enjoy cooking whole chickens that are juicy and tasty. For the best whole chickens, rub the skins with butter and then apply your seasonings for a crispy skin and juicy meat.

Chicken Parmesan

If you are going for an elegant dinner party, one elegant dish you may want to try is chicken parmesan. While this dish is elegant and tasty, it is fairly easy to make as well. You will not have to spend too much time in the kitchen to impress with this dish. Here is an easy chicken parmesan recipe you may want to try.

What You Need:

  • 8 boneless chicken breasts that have been pounded until they are ½ inch thick
  • 2 eggs
  • 1 cup of milk
  • 4-6 tablespoons of olive oil
  • Seasoned breadcrumbs
  • 2 16 oz jars of spaghetti sauce (or you can make your own sauce)
  • 16 slices of mozzarella cheese
  • Grated Parmesan cheese


How to Make It:

Whisk the milk and egg together. Take chicken breasts and dip in the egg and milk mixture, then dip into the breadcrumbs. In a large skillet, heat up the oil over heat set at medium-high.

Brown chicken in batches in the oil on both sides. It should take 3-4 minutes per side and breasts should be golden. Put browned chicken in a large baking dish. Apply two pieces of mozzarella cheese on each breast.

Pour the jars of sauce over the chicken. Sprinkle grated parmesan cheese on top. Bake for 25-30 minutes at 350 degrees or until the cheese is bubbling. Serve over spaghetti.

Makes 8 servings.

Chicken recipes are great for dinner parties, family dinners, or other great events. You can find another great chicken parmesan recipe to use at your next dinner party or you can find some great chicken salad recipes for other events you may be planning. – Chicken so delightfully moist, you can almost smell it through your monitor.


Sometimes it is fun to enjoy the foods of other cultures for a night. If you like teaching your kids about different cultures, having different types of foods can be a great way to let them taste their way around the world. One great idea for a family dinner of fun is to enjoy Asian foods together. Enjoy studying, finding, and then cooking some tasty Asian dishes together. Make sure you get everyone involved in the process. Here are a few easy ideas that you may want to try if you are planning to enjoy some foods from Asian for a nice dinner.

Sesame Noodles

One very easy dish that you may want to make together for your Asian night is sesame noodles. Noodles are a popular option within Asian foods. Some of the unique flavors that you will find in this dish include tasty sesame paste and sesame oil. Soy sauce and hot bean paste are also used, which are sure to be a new taste to your children.

Sweet and Sour Pork Stir Fry

Another wonderful Asian dish that you can make and enjoy as a family is sweet and sour pork stir fry. Bring together the wonderful flavor of pork with tasty veggies and even some pineapple. With a sweet and sour sauce, this dish goes well with some white rice and is sure to tempt everyone’s taste buds.

Crab Rangoons

While this is not a main dish, this is a wonderful side that is sure to add some great flavor to your Asian food night. Crab rangoons are appetizers that are basically fried dumplings that include cream cheese and crab meat. You can fry them up and eat them by themselves or a nice sweet and sour sauce can be made to dip them in.

Orange Chicken Recipe

One of the popular Asian dishes that many people love happens to be orange chicken. A great orange chicken recipe brings together spicy and sweet tastes for a wonderfully crunchy chicken dish that goes well with rice. Here is a great orange chicken recipe that you can make together as a family.

What You Need:

  • 2 lbs skinless, boneless chicken breast cut into 1 inch cubes
  • 5 cups of flour
  • 1 egg beaten
  • ¼ teaspoon of pepper
  • ¼ teaspoon of salt
  • Sauce -
  • 5 cups of water
  • ¼ cup of lemon juice
  • 2 tablespoons of orange juice
  • 5 tablespoons of soy sauce
  • 1/3 cup of rice vinegar
  • 1 cup brown sugar, packed
  • 1 tablespoon of grated orange zest
  • ½ teaspoon minced garlic
  • ½ teaspoon minced ginger root
  • 3 tablespoons of cornstarch
  • ¼ teaspoon of red pepper flakes
  • 2 tablespoons of water
  • 2 tablespoons of chopped green onion


How to Make It:

Combine salt, pepper, and flour. Dip cubed chicken into egg and then coat with flour. Deep fry or cook in a wok until crispy and well cooked. In a saucepan combine together orange juice, water, lemon juice, soy sauce, and rice vinegar. Combine and cook over medium heat for 3-5 minutes. Stir in orange zest, onion, garlic, ginger, and brown sugar. Allow to come to a boil. Combine the water with cornstarch and thoroughly mix. Mix slowly into the sauce, allowing it to thicken. Pour orange sauce over the chicken. Add red pepper flakes and top with green onions.

When you are planning an Asian dinner night, an orange chicken recipe is sure to be a big hit with everyone. If you enjoy chicken, you can find more great chicken dishes, such as chicken salad recipes that are fun and tasty too. – Chicken so delightfully moist, you can almost smell it through your monitor.


Dipping Fish Sauce is the most common sauce to accompany Vietnamese dishes. This is a basic version of the dipping fish sauce, in general, you can adjust the taste to your personal preferences. In Vietnam, the sauce is also adjusted based on regional variations. In general, if you move south, the sauce gets sweeter and more garlicky. In Central, the sauce is heavier in fish sauce and hotter. To develop your own version, don’t mix everything together at once, but rather break up the process to adjust it along the way. You make want to add more sugar, or using rice vinegar instead of lime juice, or add in more or less or chili and garlic, it’s up to you.

Recipe for Vietnamese Dipping Fish Sauce – Nuoc Mam Cham
2 Thai bird chilies or 1 serrano chili, or to taste
2 clove garlic, sliced
3 tbsp sugar
2/3 cup water or fresh coconut juice
1 1/2 tbsp fresh lime juice
5 tbsp fish sauce
2 tbsp finely shredded carrots or carrot and radish pickles for garnish (optional)

Cut the garlic and chilies into thin rings. Place the chilies, garlic and sugar in a mortar and pound into a coarse, wet paste. (If you don’t have a mortar, mince garlic and chillies very well with a chef knife and mix in sugar.) Transfer to a small bowl and add water, lime juice and fish sauce.

Stir well to dissolve.

For a variation, add some grated carrot or Carrot and Radish Pickles to the dip.
Set aside for 10 mins before serving.

Makes 1 cup

To learn more about Vietnamese recipes and cooking skills, please visit This site is updated regularly, so come back often and remember to sign up for the ‘VietChef Corner’ Newsletter to have our recipes and useful articles delivered directly to your mailbox.

To meet the author, please visit and select ‘About Me’ page on the top.

Make Italian Stuffed Mushrooms Recipe
1 dozen very large white mushrooms
2 tablespoons olive oil
2 garlic cloves
1 cup cooked crumbled hot Italian sausage
1/2 cup breadcrumbs
2 tablespoons red wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Salt and ground black pepper to taste
3 tablespoons freshly grated Parmesan cheese

Scrub mushrooms. Remove stems; chop stems. Heat oil in a skillet. Add garlic; cook one minute. Add sausage and mushroom stems; heat through. Add breadcrumbs, wine, parsley and basil. Season with salt and pepper. Fill caps with sausage mixture. Sprinkle cheese on top. Bake 15 minutes. Makes 6 to 8 servings.
Source: Houston Chronicle – Dec. 11, 2001