1,303 icing sugar recipes

I customized the crunchy chocolate peanut butter bars into this recipe by adding some toasted oats, wheat germ and coconut flakes. They were super crunchy an delicious.

Excellent! Very easy to put together. Would be good with shrimp, also!

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!

An easy to make coleslaw with south Asian flavors and a bit of a kick.

Chinese longbeans stir-fried with cloud ear fungus, silk squash, shallots, and ginger in an oyster sauce and rice wine glaze. Swap in green beans and zucchini if you can't find the Asian varieties.

Chocolate muffins packed with nutrients from an avocado you won't detect and protein from Quinoa Flakes!

This quick, tasty and refreshing salad is made with crunchy-sweet sugar snap peas, red bell pepper and peppery arugula, and tossed with a light and flavorful soy sauce-sesame oil dressing.

If you love sweet and sour taste, this recipe won't disappoint you. It was delicious.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.

This Asian flavored millet salad is so refreshing and tasty, it is full of nutriton and loaded with delicious flavors!

Vegan tomato rice soup blended creamy with soy milk and garlic, brightened by apple cider vinegar and finished with cooked rice and toasted sunflower seeds. Dairy-free comfort.

A fantastic non-pork sausage packed with Asian flair.

Authentic Thai street-style pad thai with chewy rice noodles, shrimp, tamarind, and fish sauce. Quick wok-tossed noodles with cashews and lime in 20 minutes.

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

This is my rendition of a recipe from an old Campbell's Soup cook book.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.