Get the latest Sesameoil recipes from Group Recipes. http://www.grouprecipes.com/tag/sesameoil From Lynn at allrecipes, a soup made with coconut milk and curry paste. I might just microwave the sweets instead of baking them.. faster and easier. http://www.grouprecipes.com/89991/spicy-sweet-potato-and-coconut-soup.html This is Carole Barker's winning recipe from the feast pages of The nashua Telegraph. So very easy and a delight to make and enjoy, Guess that is why she won. http://www.grouprecipes.com/76718/nice-n-nutty-cucumber-salad.html From Good Housekeeping - an interesting salad with an Asian flair. Quinoa has only recently become available in my area (I live in a small town) so I'm always looking for ways to use it. This is nice with teriyaki kebabs of chicken, onion, and peppers. http://www.grouprecipes.com/69857/warm-quinoa-and-broccoli-salad-with-carrot-ginger-dressing.html Ounces of work. Pounds of reward. Tons of delicious. This recipe really measures up!! http://www.grouprecipes.com/57149/yakitori-chicken-with-rice.html I was treated to these earlier this week by my gracious host and hostess with a gathering of friends. Bravo to their generosity and good eats! This recipe is a spicy Asian take on kebabs. I loved them and want to share the recipe with you all. I'm sure you could make these on a grill pan inside. Enjoy. Adapeted from Bon Appétit. http://www.grouprecipes.com/51986/tuna-kebabs-with-ginger-chile-marinade.html I've been afraid to try things like mustard greens, collard greens, etc.. finally grabbed a bunch of mustard greens the other day and cooked them up today. They turned out pretty good! http://www.grouprecipes.com/51408/sauteed-mustard-greens.html I helped host a cookout over the weekend where we served the following grilled fish and veggies with Korean barbecue sauce. We used halibut, but also made some salmon and scallops using the same recipe. Great all. I'm sure you could use chicken or pork ... whatever floats your boat. If you don't want to fire up the grill, you could make this on a grill pan indoor or even on a brolier pan. We made extra sauce and were glad for it as everyone loved it and we were serving 8 people. We served it all with an Asian slaw, some jazzed up pistachio-ginger-garlic rice and cold beverages of choice. It all turned out great. Enjoy. From Bon Appétit. http://www.grouprecipes.com/50366/grilled-halibut-with-eggplant-and-baby-bok-choy-and-korean-barbecue-sauce.html Spicy Szechuan dishes were quite the thing in the seventies; around that time, pasta was also coming into its own. This recipe features ingredients that are widely available in the Asian foods section of most markets. If you like, add snow peas and sliced red bell pepper for some crunch and cilantro for a punch. Enjoy. Recipe adapted from Bon Appétit . http://www.grouprecipes.com/45386/szechuan-sesame-noodles.html I like to serve this beautiful and delicious salmon with steamed rice tossed with shelled edamame (fresh green soybeans). Enjoy. Adapted from Bon Appétit. http://www.grouprecipes.com/45302/miso-marinated-salmon-with-cucumber-daikon-relish.html Loaded with shrimp and savory Asian flavors, these beauties pair perfectly with the zippy apricot sauce. Makes 32 hors d'oeuvres. Enjoy. Adapted from Gourmet. http://www.grouprecipes.com/45184/shrimp-and-sesame-sticks-with-apricot-dipping-sauce.html