Martie Knows Parties: Asian Barbecue
Prep: 5 minutes.
1. Add ginger to the bottled sake and refrigerate overnight.
2. Fill a martini shaker halfway with ice. Add 1 cup ginger-infused sake and shake until well chilled.
3. Strain sake into 4 martini glasses; stir in 3 tablespoons ginger ale per glass. Repeat to make 8 drinks.
4. Garnish each glass with a lemon twist and a strip of crystallized ginger on each rim.
Health DECEMBER 2007
In a 5- to 6-quart pan over high heat, bring about 3 quarts water and 1 teaspoon salt to a boil. Add 2 pounds frozen soybeans in pods and cook until beans inside pods are tender to bite (break a pod open to test), about 5 minutes. Drain and sprinkle with additional salt to taste. Serve warm or cover and chill up to 4 hours.
Sunset JULY 2003
This basic marinade is also tasty with chicken, tofu, or beef.
Combine first 4 ingredients in a large zip-top plastic bag. Add fish; seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove fish from bag; discard marinade. Place fish on grill rack coated with cooking spray; grill 3 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Cooking Light NOVEMBER 2005
Add bite to a simple salad by crumbling uncooked ramen noodles over bok choy, a Chinese white cabbage. A cider vinegar and soy sauce drizzle make the salad a unique and flavorful alternative to the traditional starter salad.
Remove flavor packets from soup mix; reserve for another use. Crumble noodles.
Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.
Bake at 350° for 8 to 10 minutes or until golden brown; set aside.
Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.
Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.
Southern Living JUNE 2001
Combine water and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Add tea; cover and steep 5 minutes. Strain tea mixture through a fine sieve into a bowl; discard tea leaves. Stir in lemon juice; chill completely.
Stir in milk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 2 hours or until firm.
Cooking Light JUNE 2002
Asian Marinated Salmon
Bok Choy Salad
Green Tea Ice Cream
The look is trendy, the flavors are fresh, and your guests will love this healthy new twist on the traditional backyard barbecue of burgers and beans. Get the party plan here.
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