Ingredients: (Sizzling Szechuan Noodles)
1 lb. Chinese thin egg noodles
2/3 cup chicken broth
1/2 cup Sweet Chili Sauce
1/4 cup hot bean sauce or 2 to 3 tablespoons black bean sauce with garlic
3 tablespoons MAGGI Seasoning Sauce, divided
2 teaspoons sesame oil
1 teaspoon Szechuan peppercorns, dried, roasted and ground or 1/2 to 3/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup thinly sliced carrots
1/2 cup matchstick-size strips radishes
Directions: (Sizzling Szechuan Noodles)
Prepare noodles according to package directions; set aside.
Combine broth, sweet chili sauce, hot bean sauce, 2 tablespoons seasoning sauce, sesame oil and peppercorns in large bowl; set aside.
Heat vegetable oil in wok or large, deep skillet over medium-high heat. Add noodles, bean sprouts, carrots and chili sauce mixture. Bring to a boil, stirring constantly.
Stir remaining 1 tablespoon seasoning sauce into noodles. Place on serving plate and sprinkle with radishes.
Ingredients: (Ham Fried Rice)
3 tablespoons vegetable oil, divided
3 large eggs, beaten well
1/2 cup sliced green onions
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 cup cubed ham
1 cup frozen peas and carrots, thawed
4 cups cooked rice, cooled completely to room temperature
1 Beef Flavor Bouillon Tablet, dissolved in 1 tablespoon hot water
Directions: (Ham Fried Rice)
Heat 1 tablespoon oil in large skillet over medium heat. Cook eggs for 2 minutes without stirring. Turn eggs over; cook for 1 minute or until set. Remove to plate. Cut into 1/2-inch pieces.
Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add green onions, garlic and ginger; cook, stirring constantly, for 30 seconds. Add ham and peas and carrots; cook, stirring occasionally, for about 2 minutes or until heated through. Add rice and bouillon mixture; cook, stirring frequently, for 2 to 3 minutes or until heated through. Stir in eggs. Serve immediately.
Ingredients:(Sweet Chili-Garlic Dipping Sauce)
1/4 cup Taste of Asia Cooking Soy Sauce
1/4 cup brewed green tea or rice vinegar
1 tablespoon Taste of Asia Sweet Chili Sauce
1 tablespoon Seasoning Sauce
1 green onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons sesame oil
Instructions:(Sweet Chili-Garlic Dipping Sauce)
Combine soy sauce, green tea, sweet chili sauce, seasoning sauce, green onion, garlic and oil in small bowl. Let sit for 30 minutes to allow flavors to blend.
Ingredients: (Festive Colorful Rice)
3 large eggs
2 green onions, finely chopped
2 teaspoons Seasoning Sauce
3 tablespoons canola oil, divided
3 cloves garlic, chopped
1 1/2 cups shelled frozen green soybeans (edamame)
1 medium red bell pepper, seeded and chopped into 1-inch cubes
3 cups cooked rice
3 tablespoons TASTE OF ASIA Cooking Soy Sauce
2 teaspoons sesame oil
3 tablespoons toasted pine nuts or other nuts (optional)
Directions: (Festive Colorful Rice)
Taste of Asia Sweet Chili Sauce
Beat eggs, green onions and seasoning sauce in medium bowl. Heat 2 table spoons canola oil in nonstick wok or skillet over medium-high heat; swirl to coat wok. Add egg mixture; swirl to evenly cover bottom of wok. Cook, without stirring, for 30 to 40 seconds or until eggs are firm and brown on bottom. Turn eggs and brown other side. Cut eggs into small pieces with spatula. Remove from wok.
Heat remaining 1 tablespoon canola oil in same wok or skillet. Add garlic; stir-fry for about 30 seconds or until fragrant. Stir in soybeans; cook, stirring constantly, for 1 minute. Add red bell pepper; cook, stirring constantly, for 1 minute. Stir in rice and soy sauce; cook, stirring constantly, until rice is heated through. Return egg mixture to wok; mix well. Garnish with sesame oil and nuts. Serve hot with sweet chili sauce.
Ingredients: (Skewered Sesame Chicken)
1/2 cup Seasoning Sauce
1/2 cup saké (rice wine)
1/3 cup granulated sugar
2 large cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1/2 teaspoon Instant Chicken Flavor Bouillon
1/2 teaspoon sesame oil
4 (about 1 pound total) boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces
12 (6-inch) wooden skewers
1 tablespoon toasted sesame seeds
2 tablespoons finely chopped cilantro (optional)
Directions: (Skewered Sesame Chicken)
Combine seasoning sauce, saké, sugar, garlic, ginger, bouillon and oil in medium bowl; reserve 1/3 cup. Add chicken to remaining marinade; toss to coat. Marinate in refrigerator for 1 to 2 hours.
Preheat grill or broiler.
Thread chicken onto skewers. Grill or broil chicken, turning and basting with reserved marinade, for 10 to 15 minutes or until no longer pink. Sprinkle with sesame seeds and cilantro.
Ingredients: (Beef Stout Stew with Dark Chocolate Sauce)
2 lbs. beef eye of round, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tablespoons plus additional canola oil, divided
3 medium yellow onions, sliced into 1/2-inch strips
3 cloves garlic, finely chopped
8 medium carrots, peeled and cut into 1/2-inch slices
2 cans (14.5 oz. each) beef broth
1 bottle (12 fl. oz.) stout-style beer (such as Guiness)
1 tablespoon raisins
1 tablespoon tomato paste
1/2 teaspoon caraway seeds
1 bay leaf
2 sprigs fresh thyme
1 bar (4 oz.) Dark Chocolate Baking Bar, chopped
Directions: (Beef Stout Stew with Dark Chocolate Sauce)
Place beef cubes and flour in a large, resealable plastic bag. Shake to coat all pieces.
Heat 1 tablespoon oil in large saucepan or Dutch oven over medium-high heat. Add some of the beef cubes and brown on all sides. Remove browned beef and place in large bowl. Continue browning remaining beef cubes with remaining oil. Some additional oil may be needed. Remove all beef cubes from saucepan.
Reduce heat to medium. Add onions to saucepan, adding some additional oil if necessary. Cook about 3 to 4 minutes or until tender, stirring occasionally. Add garlic; cook another minute or release the aroma of the garlic (do not allow garlic to color). Add beef cubes, carrots, broth, beer, raisins, tomato paste, caraway seed, bay leaf and thyme to saucepan; stir well.
Cook uncovered, over low heat, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Remove from heat; discard bay leaf and thyme sprigs. Sprinkle chocolate over stew; stir to combine (the chocolate becomes part of the sauce).
Ingredients:(Party Potatoes Italiano)
Nonstick cooking spray
1 can (14.5 ounces) Italian-style diced tomatoes
1 cup panko (Japanese bread crumbs)
1 package (30 ounces) frozen hash brown potatoes, thawed
1 1/2 cups sour cream
1 1/4 cups Freshly Shredded Parmesan Cheese (5 oz.)
1 can (10.75 ounces) reduced-fat cream of chicken soup
2/3 cup (5 fluid-ounce can) Evaporated Milk
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil or parsley
Instructions:(Party Potatoes Italiano)
Preheat oven to 350º F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
Place tomatoes in a strainer set over a bowl. Let juice drain for 15 minutes; reserve juice. Toss drained tomatoes with bread crumbs in medium bowl; set aside for later use.
Combine hash browns, sour cream, cheese, soup, evaporated milk, oil, onion powder, Italian seasoning, salt, pepper and reserved juice from tomatoes in large bowl. Spread potato mixture evenly into prepared dish. Sprinkle tomato mixture over top.
Bake for 1 hour or until bubbly at the edges. Sprinkle with fresh basil or parsley before serving
Ingredients:(Swedish Meatballs with Noodles)
1 1/2 pounds ground beef
1/2 cup chopped onions
1/2 cup plain bread crumbs
1/2 cup water
1 large egg, lightly beaten
2 tablespoons Instant Nonfat Dry Milk
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 1/2 cups beef broth
1 cup Evaporated Milk
1/4 teaspoon dried dill weed*
1/4 teaspoon ground black pepper
10 cups (1 lb.) dry noodles, cooked and drained
Instructions:(Swedish Meatballs with Noodles)
For Meat Balls
Preheat oven to 350° F.
Mix all meatball ingredients lightly but thoroughly in medium bowl. Shape into 2-inch balls. Place in jelly-roll pan.
Bake for 20 to 25 minutes or until no longer pink. Drain; reserve fat drippings. Keep meatballs warm.
Combine 1/2 cup fat drippings from meatballs (adding vegetable oil to make 1/2 cup) and flour in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 to 2 minutes. Stir in broth, evaporated milk, dill and pepper. Cook, stirring constantly, until mixture comes to a boil and thickens slightly. Add meatballs to sauce; stir. Serve over noodles.
Ingredients: (Macaroni and Tomato Beef Sauce)
1/2 pound lean ground beef
1 small onion, chopped
2 cloves garlic, chopped
1 cup dry elbow macaroni, prepared according to package directions
1 can (15 ounces) tomato sauce
1 1/2 MAGGI Beef Flavor Bouillon Tablets, crushed
2 tablespoons chopped parsley
Cook beef, onion and garlic in large skillet over medium-high heat, stirring frequently, until beef is no longer pink.
Add tomato sauce and bouillon; cook, stirring frequently, until bouillon is dissolved. Add pasta; cook, stirring occasionally, until heated through. Stir in parsley before serving
Ingredients: (Taco Macaroni Skillet)
12 ounces extra-lean ground beef
2 cups water
1 can (14 1/2 ounces) diced tomatoes in juice, undrained
1 can (4 ounces) diced green chiles
2 tablespoons chili powder
1 1/2 cups (6 ounces) dried elbow macaroni
2/3 cup (5 fluid-ounce can) Evaporated Fat Free Milk
1 cup (1 ounce) shredded cheddar cheese
Additional shredded cheddar cheese (optional)
Directions: (Taco Macaroni Skillet)
Cook beef in large, nonstick skillet over medium-high heat, stirring frequently, until no longer pink; drain. Stir in water, tomatoes with juice, chiles and chili powder. Cook until mixture comes to a boil.
Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle additional cheese over top. Cover; let stand for 5 to 10 minutes before serving.