Al & Tippers' Chinese Chicken With Walnuts
Category = Poultry
Main Ingredient = Chicken
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: Politically correct chicken
6 Servings
Ingredient
2 Servings
6
Chicken Breast Halves Boneless, Skinless
2
2 1/2 Tbl
Reduced-Sodium Soy Sauce
12 Ml
1 1/2 Tbl
Water
7 Ml
2 Tsp
Cornstarch
3 Ml
2 Tbl
Dry Sherry
10 Ml
1 Tsp
Sugar
2 Ml
Grated Fresh Ginger
1/2 Tsp
Crushed Red Pepper Flakes
1 Ml
1/4 Tsp
Salt
0 Ml
3 Tsp
Peanut Oil
5 Ml
Green Peppers Cut In 3/4" Pieces
2/3
4
Green Onions, Cut In 1" Lengths
1 1/3
1/3 Cup
Walnut Halves
26 Ml
Preparation
Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt. Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove. Add the rest of the oil and stir-fry half of the chicken for 2 minutes. Return all the chicken to the wok and stir in the soy mixture. Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute. Per Serving: 279.1 Cal; 36.7g Protein; 4.8g Carb; 435.2mg Sodium; 2. 2g Fiber; 9.9g Fat; 1.8g SatFat; 96.0mg Chol; 87.4 Fat Cal (31.3%);
Antipasto
Category = Appetizer
Main Ingredient = Vegetables
Notes: From the Bull Cook and authentic historical recipes and practices cook book.
12 Servings
72 Servings
1 Cup
White Vinegar
1 Liter 419 Ml
2/3 Cup
Olive Oil
946 Ml
1
12 Oz Can Tomato Paste
4 Oz Can Pimentos
8 Oz Can Green Beans
8 Oz Can Wax Beans
2 Oz Jar Stuffed Green Olives
4 Oz Can Sliced Carrots
4 Oz Can Mushrooms
3
Dill Pickles (Chopped)
18
6 Oz Can Tuna
Combine vinegar, olive oil and tomato paste in a large pot and heat over medium until hot, remove and let cool. Cut vegetables into small pieces (if necessary) and add to the cooled mixture along with any juices in the cans. Add salt and pepper to taste. Divided into plastic storage bags for freezing. Per Serving: 188.3 Cal; 2.3g Protein; 11.3g Carb; 675.2mg Sodium; 1. 4g Fiber; 13.6g Fat; 1.8g SatFat; 6.0mg Chol; 116.7 Fat Cal (62.0%);
Artichoke Tuna Sauce For Pasta
Category = Pasta/Rice
Main Ingredient = Tuna
Notes: Prep time about 15 minutes
4 Servings
1 Tbl
1/2 Cup
Fresh Bread Crumbs
59 Ml
16 Fl
Tomato Based Artichoke Pasta Sauce *
236 Ml
3 Oz
Can Of Water Packed Tuna, Drained Well
43 Gr
farral