Looking for Recipes Using Pantry Asian Seasoning Mix?

[silly@hrt]

Does anyone have any recipes other than the Asian Pork and Noodle Skillet that use our Pantry Asain Seasoning Mix?

Appreciate the help...

 

[silly@hrt]

Anyone???

I have a guest that ordered it and asked if I had any other recipes for it...

 

[Michelle817]

The only other one I know is already on the seasoning container. It has a recipe for Asian Salad Dressing.

 

[jrstephens]

I bet you could do Asian Nachos instead of Jerk.

 

[time2cook]

Here are a few I came across in my files. Hope they help. Linda

Teriyaki Pork Kebabs with Asian Rice
(Casual Cooking cookbook, pg 9)
Prep time: 40 minutes Marinate time: 30 minutes Grill time: 14-16 minutes

Marinade and Kebabs
½ cup reduced-sodium soy sauce
⅓ cup packed brown sugar
1 tablespoon finely chopped, peeled fresh gingerroot
2 garlic cloves, pressed
2 teaspoons dark sesame oil
2 pork tenderloins (about 1 pound each)
1 medium green bell pepper
1 medium red bell pepper
3 fresh pineapple slices, cut 1 inch thick

Asian Rice
1 can (14½ ounces) reduced-sodium chicken broth
1⅔ cups water
1 tablespoon butter or margarine
2 teaspoons Pantry Asian Seasoning Mix
1½ cups uncooked converted or long grain rice
⅓ cup sliced green onions with tops

1. For marinade, combine soy sauce and brown sugar in Classic Batter Bowl. Finely chop gingerroot using Food Chopper. Add gingerroot, garlic pressed with Garlic Press and oil to batter bowl; mix well. Reserve ½ cup of the marinade; set aside. For kebabs, cut pork into twenty-four 1¼-inch pieces. Add pork to remaining marinade in batter bowl, tossing to coat. Cover; refrigerate 30 minutes.
2. Meanwhile, cut bell peppers into twenty-four 1-inch pieces. Cut pineapple into quarters to make 12 pieces. Prepare grill for direct cooking over medium coals.
3. Remove pork from marinade; discard marinade in batter bowl. Alternately thread pork, bell pepper and pineapple onto six 12-inch skewers. Place kebabs on grid of grill; brush with some of the reserved marinade using Barbecue Basting Brush. Grill, uncovered, 14-16 minutes or until pork is no longer pink, turning occasionally with Barbecue Tongs and brushing with remaining marinade. Discard any remaining marinade.
4. Meanwhile, for Asian rice, bring chicken broth and water to a boil in Medium (3-qt.) Saucepan. Add butter and seasoning mix. Stir in rice. Reduce heat, cover and simmer 20 minutes. Remove from heat; stir in green onions. Let stand 5 minutes.

Yield: 6 servings

Nutrients per serving: (1 kebab, 1 cup rice): Calories 610, Fat 16 g, Sat. Fat 6 g, Cholesterol 145 mg, Carbohydrate 60 g, Protein 52 g, Sodium 1080 mg, Fiber 1 g

Diabetic exchanges per serving: 4 starch, 5 meat

ASIAN LETTUCE ROLLS
(All the Best; P. 52)

This restaurant-style entrée looks stunning when presented on our Simple Additions TM serving pieces.

2 packages (3 ounces each) chicken-flavor ramen noodles
2 cups coarsely chopped cooked chicken
1 each: red and yellow bell pepper
1/2 cup thinly sliced green onions with tops
2 tablespoons reduced-sodium soy sauce
2 teaspoons Pantry Asian Seasoning Mix

2 teaspoons vegetable oil
1 garlic clove, pressed
1 ½-inch piece peeled fresh gingerroot, pressed
1 medium cucumber, scored, seeded and thinly sliced
2 medium carrots, peeled and cut into julienne strips
1/4 cup chopped peanuts (optional)
24 Boston lettuce leaves
1 jar (11 .5 ounces) sweet and sour sauce


In Large MicroCooker®, microwave 3 cups water on HIGH 6-8 minutes or until boiling. Break each block of noodles into quarters; add noodles and seasoning packets to boiling water. Microwave, covered, 2 minutes; stir. Drain noodles and rinse under cold water.

Coarsely chop chicken with Food Chopper. Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of bell peppers. Set center portions of bell peppers aside. Place noodles, chicken, chopped bell peppers and green onions in Classic Batter Bowl.

In Small Batter Bowl, combine soy sauce, seasoning mix and oil. Add garlic and ginger pressed with Garlic Press. Pour over noodle mixture in batter bowl; toss to coat. Cover and refrigerate.

Slice reserved bell peppers into thin strips. Using Ultimate Slice & Grate, thinly slice cucumber. Cut carrots into julienne strips using Julienne Peeler. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desired. Place bell peppers, cucumber, carrots and sweet and sour sauce into small bowls. To serve, top each lettuce leaf with noodle salad and vegetables. Drizzle with sweet and sour sauce and roll up.

Yield: 8 servings

Nutrients per serving (3 rolls): Calories 190, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 30 mg, Carbohydrate 27 g, Protein 12 g, Sodium 400 mg, Fiber 2 g


Grilled Asian Pork Tenderloin Salad
(Celebrate! Cookbook, pg 76)
Dazzle guests with this refreshing main dish salad that plays on the complex flavor of our Asian Seasoning Mix. Slice the pork tenderloins into medallions for an attractive presentation.

Prep time: 30 minutes Grill time: 25-35 minutes

Dressing
⅓ cup rice vinegar
3 tablespoons soy sauce
4 teaspoons Pantry Asian Seasoning Mix
2 teaspoons sugar
¾ cup vegetable oil
Salad
3 tablespoons Pantry Asian Seasoning Mix
1 tablespoon vegetable oil
2 pork tenderloins (about 1 pound each)
10 cups mixed salad greens (about 1¼ pounds)
1 ½ cups sugar snap peas, cut in half diagonally
1 medium red bell pepper, cut into 2-inch strips
½ red onion, sliced into thin wedges
⅓ cup shredded carrot
¼ cup slivered almonds, toasted

1. For dressing, combine rice vinegar, soy sauce, seasoning mix, sugar and vegetable oil in Small Batter Bowl. Mix well using Stainless Steel Whisk. Cover; refrigerate until ready to use.
2. For salad, prepare grill for indirect cooking over medium coals. Combine seasoning mix and vegetable oil; rub over surface of pork. Grill pork, covered, 25-35 minutes, turning every 10 minutes using Barbecue Tongs until Pocket Thermometer registers 155°F for medium doneness; 165°F for well done Remove pork from grill; let stand 5 minutes. (Temperature will rise approximately 5°F during standing to reach the desired temperatures of 160°F for medium doneness and 170°F for well done.) Carve into thin slices using Carving Set.
3. Arrange salad greens on large serving platter; top with sugar snap peas, red bell pepper, red onion and carrot. Sprinkle with toasted almonds. Arrange tenderloin slices around edge of platter. Serve salad using 3-Way Tongs. Drizzle with 1 cup dressing; refrigerate remaining dressing.

Yield: 8 servings

Nutrients per serving (1½ cups salad, 3 ounces pork, 2 tablespoons dressing): Calories 390, Total Fat 24 g, Saturated Fat 2.5 g, Cholesterol 65 mg, Carbohydrate 14 g, Protein 27 g, Sodium 310 mg, Fiber 3 g

Diabetic exchanges per serving: 1 starch, 3 meat, 2 fat (1 carb)

Asian Pork Ribs
(More Stoneware Sensations Cookbook...pg 62)

4-4 1/2 lbs pork country style ribs
3/4 cup apricot or peach preserves
3/4 cup barbecue sauce
1/4 cup light soy sauce
3 garlic cloves, pressed
2 tsp peeled fresh ginger root, finely chopped or 3/4 tsp ground ginger
1 Tbls thinly sliced green onion with tops
2 tsp sesame seeds

Preheat oven to 350°F. Trim excess fat from ribs. Place ribs, bone side down, in Rectangular Baker. Cover with Rectangular Lid/Bowl. Bake 1 hour. Meanwhile, mix preserves, barbecue sauce and soy sauce in Small Batter Bowl with Stainless Steel Whisk. Press garlic into bowl using Garlic Press. Finely chop ginger root using Food Chopper; add to sauce mixture. Carefully remove Rectangular Lid/Bowl from Baker. Using Nylon Tongs, remove ribs from Baker and place in Lid/Bowl. Generously brush ribs with half of the sauce mixture using Pastry Brush. Continue baking, uncovered, 30-45 minutes or until fork tender, brushing with remaining sauce after 15 minutes. Remove ribs to serving platter. Using Magic Mop, skim fat from top of sauce. Sprinkle ribs with green onion and sesame seeds; serve with sauce.

Makes 6 servings

Cool Asian Pizza

1 package (8 ounces) refrigerated reduced-fat crescent rolls
1 package (8 ounces) fat-free cream cheese, softened
1-2 teaspoons Pantry Asian Seasoning Mix
1 garlic clove, pressed
1/2 cup coarsely chopped broccoli
1/2 cup sliced cucumber
1/2 cup diced red bell pepper
1 small carrot, grated

1. Preheat oven to 350°F. Lightly sprinkle rectangle stone with flour. Unroll crescent rolls onto baking stone; press seams to seal. Roll out to edges of baking stone using baker's boller. Bake 15-18 minutes or until golden brown. Cool completely.

2. In small bowl, combine cream cheese, seasoning mix and garlic. Spread evenly over crust. Cut pizza into squares using pizza cutter.

3. Chop broccoli. Score cucumber lengthwise at 1/2-inch intervals. Cut cucumber in half crosswise; remove seeds. Slice cucumber using a slice & grate fitted with v-shaped blade; cut slices into quarters using utility knife. Dice bell pepper. Sprinkle broccoli, cucumber and bell pepper over pizza. Grate carrot over vegetables. Serve

Yield: 12 servings or 24 sample servings

Nutrients per serving: (Light) Calories 100, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 11 g, Protein 4 g, Sodium 270 mg, Fiber 0 g


Asian-Style Wontons

24 square wonton wrappers
1 can (5 ounces) chunk white chicken, drained and flaked
1/2 cup fat-free mayonnaise
1 1/2 teaspoons Asian Seasoning Mix
1 1-inch piece peeled fresh gingerroot, pressed
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/4 cup grated carrot
1/4 cup finely diced red bell pepper
1 tablespoon snipped fresh cilantro or parsley
Additional cilantro or parsley leaves (optional)

Preheat oven to 350°F. Press one wonton wrapper into each muffin cup of mini-muffin pan. Lightly spray wontons with vegetable oil.

Bake 8-10 minutes or until edges are light golden brown. Remove from pan to cooling rack; cool completely.

In a bowl, combine chicken, mayonnaise, seasoning mix and gingers; mix well. Chop water chestnuts and grate carrot.

Finely dice bell pepper and snip cilantro. Add water chestnuts, carrot,

bell pepper and cilantro to batter bowl; mix well.

Fill each wonton cup with chicken mixture. Garnish with additional cilantro leaves, if desired.

Yield: 24 appetizers

 

[dianevill]

If you go to Consultant's Corner, under Products and Recipes, and do a search using "Asian" under the "Specify Ingredients", you'll get quite a few recipes.