1 bundle Somen Noodles
1 cup Dulcet Asian Dressing & Sauce
1 tsp dried crushed red chilies
2 green onions, sliced on the diagonal
1 tsp black sesame seeds*

• Place Dulcet Asian Dressing & Sauce and dried chilies in a small pot on the stove.
• To make the sauce, over medium high heat, simmer sauce until reduced to c.
• Cook the Somen noodles according to package instructions.
• Once cooked, strain noodles and toss with the Dulcet Asian Dressing & Sauce.
• Place on serving platter and top with green onion and sesame seeds.
• Serve at room temperature.

Serves 2-4

*Black sesame seeds can be found at an Asian grocer.

1 cup Dulcet Asian Salad Dressing & Marinade
1 tsp dried crushed red chilies

• Place the Dulcet Asian Salad Dressing & Marinade and chilies in a small saucepan over medium high heat.
• Bring to a low boil with the pan uncovered.
• Allow to continue boiling until reduced in half (1/4 c), swirling the sauce to prevent burning.

This Asian Reduction Sauce is perfect for drizzling on fish, chicken or steamed vegetables. It also makes a nice dipping sauce for pot stickers.

1 lb asparagus, trimmed
3 Tbsp water
3 Tbsp Dulcet Asian Dressing & Sauce
1 tsp sesame seeds (optional)

• Cut the asparagus on the diagonal into 1 and inch pieces.
• Place the water in a large sauté pan or wok over high heat.
• When the water starts to boil, add the asparagus and cook for 3 minutes, or until all the water is evaporated.
• Add the Dulcet Asian Dressing & Sauce and continue to cook over high heat for an additional 2-3 minutes or until the sauce begins to thicken and caramelize.
• Garnish with sesame seeds if desired.

Serves 2-4

The bigger the sauté pan the better, don't crowd the asparagus so it will cook more quickly. Make sure all the water is evaporated from the pan before adding the sauce; this will prevent the sauce from becoming diluted from the water and the asparagus from being over cooked.

1 lb Brussels Sprouts
1 cup Dulcet Asian Salad Dressing & Marinade
Black Sesame Seeds (optional)

• Clean and trim stem from Brussels Sprouts.
• Cut sprouts into halves.
• Place in a wok or skillet over high heat with c of water.
• Cover and steam until water evaporates, about 3 minutes.
• Place Dulcet Asian Salad Dressing & Marinade in a small sauce pan over high heat.
• When the dressing comes to a boil, reduce heat to medium high and swirl until reduced to c.
• Place the sprouts on a serving platter and drizzle with the reduced sauce.
• Garnish with sesame seeds (optional)

Serves 4-6

This recipe can be made with different vegetables such as carrots, green beans, asparagus, broccoli, spinach or Bok Choy. Excess water may need to be drained off other vegetables.

1 large eggplant
2 Tbsp cilantro, chopped
2 scallions, chopped
1 cup Dulcet Asian Dressing & Sauce

• Wash and score the skin of the eggplant.
• Place the eggplant on a parchment lined baking sheet.
• Place the eggplant in a preheated 475 degree oven for approx. 1 hour, turning occasionally.
• Remove eggplant from oven and allow to cool.
• Working over the bowl of a food processor, scrape the flesh of the eggplant into the bowl, discard the skin.
• Puree all of the ingredients together.

Serve with crackers, toast points or toasted pita chips.

1 lb fresh green, yellow and/or purple beans
1 tsp fresh ginger root, grated
1 cup fresh radish, thinly sliced
1 Tbsp toasted sesame seeds
Dulcet Asian Salad Dressing & Marinade

• Blanch the beans in boiling water for 1 minute.
• Strain and rinse with cold water.
• Toss with Dulcet Asian Dressing & Marinade and ginger.
• Garnish with radish and sesame seeds.

Serves 4-6

Everything can be prepared ahead and placed in the refrigerator. We suggest tossing the salad just before the meal.

1 lb boneless, skinless chicken breast
head green leaf lettuce, cut into thin strips
head purple cabbage, cut into thin strips
1 carrot, grated
1 red pepper, bite size diagonal slice
1 cup pea pods, thin diagonal slice
1 cup celery, thin diagonal slice
1 cup bean sprouts
Dulcet Asian Salad Dressing & Marinade

Optional Crunchy Toppings:
Rice Noodles
Caramelized Cashews

• Season chicken with salt and pepper, grill, bake or broil, cut into strips.
• Place all vegetables and lettuce in a large bowl and toss generously with Dulcet Asian Dressing & Sauce.
• Top salad with grilled chicken and crunchy topping (see Chinese Chicken Salad Toppings).

Serves 2-4 Makes two large or four small salads.

Use your food processor to grate the carrots and the slicing blade to shred the cabbage. Allow enough time, this salad takes some preparation to chop all of the wonderful vegetables, but it's worth it.

Recipe...
Tonnino Tuna
Mexican Tuna Jalapeno with Pineapple Salsa

1 jar - Tonnino Tuna Fillets with Jalapeno
1 C - Canned chopped pineapple drained
1 - small tomato chopped and seeded
2 - cloves garlic, minced
1 tsp - chopped coriander leaves
1 - jalapeno, seeded and minced
juice of half of a lime
dash of Tequila, salt and pepper to taste

This recipe serves  4

Requires Windows MediaPlayer ActiveX Control

1 16 oz. package of shredded Cole Slaw Mix
1 cup of grated Carrots
1 Red Bell Pepper, julienne
1 Yellow Bell Pepper, julienne
1 cup of frozen Petite Peas, thawed
1 cup chopped Green Onions

Creole Mustard Dressing:
3.5 oz Dulcet Creole Mustard
2 Tbsp Orange Juice
1 Tbsp Sugar
1 cup Mayonnaise or Yogurt
Splash of Tabasco (optional)
1 cup Roasted Spanish Peanuts (optional)

• Combine the first group of ingredients in a bowl and set aside.
• Whisk together the Creole Mustard Dressing ingredients.
• Toss the salad with the dressing and top with the roasted peanuts.

Serves 6-8

1 16 oz. package of Pearl Brown Rice, prepared to package directions and cooled
2 cans of Ranch Beans, do not drain
1 Red Bell Pepper, seeded & chopped
1 Yellow Bell Pepper, seeded & chopped
1 Orange Bell Pepper, seeded & chopped
1 cup of frozen corn, thawed
1 cup chopped Green Onions
1 cup chopped Cilantro Salt & Pepper to taste

Sweet Orange Chili Mustard Dressing:

5 oz Dulcet Sweet Orange Chili Mustard
2 Tbsp Olive Oil
2 Tbsp Orange Juice
2 Tbsp Cider Vinegar
1 Tbsp Sugar

• Combine the first group of ingredients in a bowl and set aside.
• Whisk together the Sweet Orange Chili Mustard Dressing ingredients.
• Toss the salad with the dressing and chill.

Serves 8-12

Recipe...
Tonnino Tuna
Basil Cream Penne with Tuna in Olive Oil

2 jars - Tonnino Tuna Fillets in Olive Oil
1 - pkg Penne Rigate Pasta
1 - carrot grated
1/2 - onion finely minced
1 C - fresh basil leaves
2 C - heavy cream

This recipe serves  4

Requires Windows MediaPlayer ActiveX Control

1 cup pearl couscous
1 cup chopped red bell pepper
1 cup shredded carrots
1 cup chopped celery
1 cup chopped sweet onion
1 cup blanched or slivered almonds
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
1 cup of chopped fresh oranges or an 8 oz. can of Mandarin Oranges
1 cup Dulcet Tangy & Peppery Moroccan Sauce

salt and pepper to taste

• Prepare Couscous to package directions, cool to room temperature.
• Place couscous in a medium bowl and fluff with a fork to separate.
• Add all other ingredients and mix well, season with salt & pepper.
• Serve over a bed of butter lettuce.

Serves 4

4 cup packaged prepared coleslaw greens
1 cup Dulcet Asian Salad Dressing & Marinade
1 cup slivered almonds, toasted

• Combine the slaw and Dulcet Asian Salad Dressing & Marinade.
• Top with toasted almonds.

Serves 4

This is a great side dish to seared tuna, grilled chicken or pork tenderloin.

Salad:
4 cups of Mixed Greens
1 Yellow Bell Pepper (cored, seeded, sliced)
Sweet Red Onion (skinned, thinly sliced)
1 Tbs Capers
4 Small ripe tomatoes (sliced into 16 wedges)
16 Black Olives (pit if desired)
1 can of Albacore Tuna (chunk, drained)
1 cup Pine Nuts
Parmesan Cheese (freshly grated)

Dressing:
1 cup Fine Olive Oil
1/8 cup Balsamic Vinegar
1/8 cup fresh squeezed lemon juice
1 Tbs Herbes de Provence Spice Blend
2 Cloves garlic (skinned, finely minced)
Dash of ground black pepper
Kosher Salt to taste

• Place mixed greens, yellow pepper, red onion, and capers in a large bowl. Set aside.
• Put olive oil, balsamic vinegar, lemon juice, Herbes de Provence, garlic, and ground pepper in a large jar. Seal the jar, shaking ingredients until well blended.
• Pour 2/3 of dressing over greens, pepper, onions, and capers.
• Lightly toss until all flavors are blended.
• Set aside remaining salad dressing.
• Take four individual salad plates and layer evenly, starting with the greens, onions and capers mixture.
• Then put on the tomato wedges, olives, tuna, and pine nuts.
• Drizzle remaining dressing evenly over each plate.
• Top each serving with fresh ground pepper and Parmesan cheese.
  
  Serves 6

1 cup wild rice
1 cup brown rice
1 cup dried cranberries
1 cup orange juice
1 cup pecans halves, toasted
salt & pepper to taste

Curry Mustard Vinaigrette:

1 cup extra virgin olive oil
1 cup unseasoned rice vinegar
4 Tbsp Dulcet Madras Curry Mustard
1 cup fresh flat leaf parsley, chopped
reserved orange juice

• Cook the wild rice and brown rice separately according to package directions.
• Place the cranberries and orange juice in a small saucepan over medium high heat, bring just to a boil and remove from heat. Strain the juice from the cranberries, reserving the juice for the dressing.
• Make the vinaigrette by whisking together the olive oil, vinegar, the Dulcet Madras Curry Mustard, reserved orange juice and parsley.
• In a bowl, combine the rice, cranberries, and pecans. Toss with desired quantity of dressing and season with salt & pepper.

Serves 8

This dish is a nice accompaniment to roasted turkey, pork, lamb or duck. Best served at room temperature.