Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
Place coleslaw and onions in a large salad bowl.
Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
ce bath.
Meanwhile, make Oriental Salad Dressing: Combine all other ingredients
Remove heavy, thick veins from cabbage.
Shred cabbage and combine with scallions.
Break noodles, discarding flavor packages.
melt butter in medium frying pan.
Add noodles, almonds and Sesame seeds.
Brown mixture, stirring occasionally.
Mix all ingredients for salad dressing.
Add dressing just before serving.
DO NOT mix with cabbage until you are ready to serve.
hredded chicken or thawed frozen salad shrimp. Experiment!
Toasting the
Crush Ramen noodles and brown lightly in butter with cashews. Chop broccoli well and lightly steam. Cool completely. Drain cashews and Ramen noodles on paper towels. Combine romaine lettuce, chopped green onions, broccoli, Ramen noodles and cashews in a bowl. Combine vegetable oil, sugar, vinegar, soy sauce, salt and pepper. Blend well. Pour over salad mixture and toss. Serve immediately.
Crush noodles and brown lightly in butter and cashews.
Chop broccoli well and lightly stem; cool completely.
Drain cashews and noodles on paper towels.
Combine vegetable oil, sugar, vinegar, soy sauce, salt and pepper.
Blend well, pour over salad mixture. Toss.
Serve immediately.
Mix oriental dressing, chill until ready to use.
Toss salad ingredients and top with oriental salad dressing.
Garnish with toasted almonds and chow mein noodles.
Combine ingredients.
Makes a double recipe.
Keeps 2 weeks in refrigerator.
ork in pan.
Make salad; Line crispy tortillas with romaine
Rinse peas in hot water; drain.
Combine vegetables, nuts and bacon with sour cream.
Mix dressing, mustard and garlic together; pour over salad.
Toss gently.
Chill.
Mix turkey, bread crumbs, egg and garlic.
Form into 4 to 6 patties, each about 3/4-inch thick.
Heat oil in large skillet over medium heat.
Saute burgers 3 minutes on each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally.
Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes.
Salt and pepper to taste.
Simmer 2 to 3 minutes until meat is no longer pink.
Mix together salad ingredients.
In a large mixing bowl combine the dressing: oil, vinegar, sugar, salt, and seasoning packet from ramen noodles.
Add the salad ingredients: cole slaw mix, ramen noodles, mandarine oranges, almonds or sunflower seeds, and green onion.
Mix well and serve with crushed ramen noodles.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Place all salad ingredients in a large mixing bowl (reserving the noodles if you are like me).
Dressing:
Whisk together all ingredients.
Pour over salad just before serving and toss well to coat. Serve at once!
are.
To prepare the salad:
Heat olive oil in
Prepare
somen\tnoodles by boiling until tender.
Drain noodles; let sit to evaporate excess water.
After noodles are cool,
add\tthe crab flakes and the ocean salad; mix together. Add the Tropics dressing to your taste.
Bring a saucepan of lightly salted water to a boil and add the lentils.
Reduce the heat and simmer until crisp-tender, about 30 minutes.
Drain the lentils; rinse them under cold water and pat dry.
Place them in a salad bowl and add all the remaining ingredients.
Toss well to combine.
Cover and refrigerate for several hours (to develop the flavors) before serving.
Makes 4 to 6 portions.
Drain vegetables well.
Put in blender and mix salad oil, vinegar, water, sugar, salt and pepper to taste.
Pour over vegetables and mix together.
Place in refrigerator overnight before serving.
Keeps well for 2 weeks.