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Ingredients: 2 Pound(s) Chicken parts 2 Tablespoon(s) Ginger (fresh), minced 1 Tablespoon(s) Sherry 1 Dash(s) Marinara sauce, chilled 2 Ounce(s) Bean thread 2 Cup(s) Oil 2 Green onion stalks 1 Lettuce head (iceberg) 1 Coriander bunch 1/2 Teaspoon(s) Mustard, dry 2 Tablespoon(s) Sesame oil 2 Tablespoon(s) Vinegar (or less) 3 Tablespoon(s) Sesame seeds, toasted Directions: Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. Bake the chicken, skin side up, for 45 minutes at 350 degrees F. Let the cooked chicken cool. When the chicken is cool, shred it. Deep-fry the bean thread in small batches in about 2 cups oil. Drain. Shred the green onions and lettuce. Cut the coriander into about 1-inch lengths. Place the chicken, lettuce, green onions and coriander in a large bowl. Mix in the dry mustard. Add the sesame oil, oil, soy sauce, vinegar, sesame seeds and bean thread. Mix well. Serve. NOTES: * Chicken salad with Chinese seasonings -- This is a delicious salad my mother has been making for years. She found the recipe in the cookbook that came with her wok. If you leave out the fried bean threads, this is a reasonably low-calorie dish. And if you use all vegetable oils, there's almost no cholesterol in it (except for what's in the chicken). Yield: serves 3-4. * You can add garlic and ginger to the salad dressing that goes on the salad. * This is also good hot, heat it just enough to get it hot and serve immediately. : Difficulty: easy. : Time: baking: 45 minutes; preparation: 20 minutes. : Precision: approximate measurement OK. : Aviva Garrett : Santa Cruz, California, USA : Excelan, Inc., San Jose, Calif. : ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust
Chinese Chicken Salad - Dressing 2 Ounce(s) white vinegar 1/12 Ounce(s) black pepper 1/2 Tablespoon(s) accent 1/3 Ounce(s) salt 163/1250 Pound(s) sugar 1/8 Quart(s) olive oil Directions: Mix well and refrigerate.
Check some related videos Similar recipes: Helen's curried chicken Chop onion, seed & dice pepper, chop celery and dice chicken. Saute onion & celery in marg in large shallow pan. Saute til onion is soft, about 5 minutes. Stir in curry and flour, cook 1 minute. Add tomatoes, and green pepper, cook stir Pink grapefruit, fennel, and parmesan salad Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve. Contribut Crunchy almond chicken Place almonds, garlic, and ginger root in blender container; cover and blend until finely ground. Mix almond mixture, salt, paprika, cumin, and pepper. Dip chicken into margarine; roll in almond mixture.Place chicken, skin sides up, in an ungrease Moroccan chicken with preserved lemons NOTE: For less sodium, use ripe olives instead of calamatas. Pour oil into a 10-12" frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside. Remove all but 1 t Taco salad Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flo Dieter's taco salad NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm fo Horseradish cream chicken Preheat over 350F degrees. In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. 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Put TUNA in boiling water with BAY LEAVES, 1 cup of VINEGAR, BLACK PEPPERCORNS and cook for approx 25 minutes. 2. Drain and discard BAY LEAVES and BLACK PEPPERCORNS. 3. Mash TUNA into small pieces with a fork, do not use a meat processor as the pieces Vegetable salad with herbal vinaigrette 1. Cut the asparagus on the diagonal into 1 1/2-inch pieces. Cut the carrots on the diagonal into 1/4-inch pieces. 2. Fill a bowl with ice water. Bring a pan of water to the boil. Add the asparagus and time 3 minutes, starting the time as so Mustard pecan chicken Combine flour, salt, pepper, and tarragon. Lightly dredge the chicken in the seasoned flour, patting to remove any excess. Brush 1 side of each breast generously with mustard. Pat the pecans into the mustard. Turn and repeat on the other side. Pl Egg salad Combine eggs, celery, salad dressing, green pepper and curry powder; mix well. Chill. For each sandwich, spread 1 slice with salad dressing, cover with lettuce, bologna, egg mixture and other slice of bread. Makes about 4 sandwiches. Warm fajita rice salad Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well. 1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish. Annie mae jones' chicken fricassee Place the fowl in a large pot with water and bring to a full boil; skin surafce of water until clear. Lower heat and add remaining ingredients except vinegar and let gently simmer until chicken is sufficiently tender to remove easily from bone. Remove chi Balsamic bleu vinaigrette salad In large bowl, combine spring greens, apples, cranberries, and walnuts and bleu cheese. Toss with Morton's Balsamic Vinaigrette. Citrus marinade and salsa (for chicken or fish) For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once. For salsa, Sauteed chicken in puff pastry Melt butter in a heavy saucepan. Saute chicken breasts 3 to 5 minutes on each side, until done. Cook on low heat to prevent browning. Remove chicken and set aside. Add flour and cook 3 to 5 minutes to form a roux. Add chicken broth slowly and stir Brown lentil salad 1. In a 2-quart saucepan, combine lentils, onion, garlic, the water, parsley, oregano, and basil. Bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes. Pour into serving bowl to cool. 2. In a small bowl whisk vinegar, oil, and salt. Pou Chicken meat nutritional information #1 of 2 Breast (baked): =============== Per serving: : 116.0 calories : 24.0 g protein : 0.0 g carbohydrate : 2.0 g total fat : 0.0 g saturated fat : 72.0 mg cholesterol : 63.0 mg sodium Drumstick (baked): ================== P Mexican corn salad Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add French dressing and mix well. Serve in lettuce cups. SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman. Chicken nuggets Place cool water in bowl, add 1/4 tsp Sesaonal and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and refrigerate for 12 hours or next day. When ready to cook nuggets, mix flour, cracker meal, 2 tsp Seasonal and paprika in b Skillet herb-fried chicken Pour milk into bowl. Combine flour, salt, paprika, pepper, summer savory, and thyme in a shallow dish. Dip chicken in milk, then dredge in flour mixture. Pour corn oil in a heavy skillet to the depth of 1/2-inch; heat. Add chicken skin side down, to skill Ski day chicken casserole Melt 4 tablespoons butter; stir in flour, and add broth and sour cream, stirring until thick. Add nutmeg, pepper and salt. Remove from heat and stir in sherry. Arrange noodles in 9x13 inch baking dish. Cover with chicken, mushrooms, and sauce. M Avocado salad Spread the pine nuts on a baking sheet and broil for 2 minutes. Put the salad greens into a large salad bowl. peel the oranges, removing rind and pith, and separate into sections. Halve, pit, and peel he avocados. Slice lengthwise and mix with the Sour cream chicken enchiladas To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tort Romaine salad with lemon vinaigrette and shaved pecorino Barbecued lemon chicken #2 Combine lemon juice, oil and thyme. Coarsely grind or crush pepper, add to lemon mixture. Place chicken in shallow dish, pour lemon mixture over, turning chicken to coat all over. Refrigerate for 1 to 3 hours, turning chicken occasionally. Cook Taco pasta salad Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, Crispy chicken with asparagus sauce 1. In pie plate, dip chicken into egg; coat with bread crumbs. 2. In skillet over medium low heat, in hot oil cook chicken 15 minutes, or until browned on both sides and no longer pink. Remove; keep warm. 3. In same skillet over low hea 40 cloves and a chicken Preheat oven to 350 degrees F. Season chicken with salt & pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme and garlic cloves. Cover and bake for 1 1/2 hours Acapulco chicken baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked thro Country fried chicken steak with cream gravy ~-----------------------------CREAM GRAVY-------------------------------- ~-------------------------------GARNISH---------------------------------- * Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut e Russian beet & potato salad Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves. Balsamic vinigrette chicken Marinate boneless chicken breast in balsamic vinaigrette for 30 minutes (optional). Bake at 350 degrees for 45 minutes or until done. Garden salad with pears and pinenuts Combine first 8 ingredients in a medium bowl; whisk to blend. Season dressing to taste with salt and pepper. (can be made 4 hours ahead. Cover; refrigerate) Place greens, pears, pine nuts in large bowl. Add dressing; toss to coat. Contributor: Bon App Broccoli-tomato salad Combine the broccoli, tomatoes, onion and olives in a large bowl. Pour the dressing over the salad and toss to mix. Add the feta cheese and toss again. Chill for at least 30 minutes before serving. $200 salad dressing Mr. and Mrs. Robbins were taking a motor trip last year through the South. At one of the Southern hotels they were served a salad dressing which more than delighted their tastes. Asking if they might have the recipe, they were told to leave their Armenian potato salad with red onions and green pepper salt, pepper and cayenne pepper to taste Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pep Steamed chicken and beancurd Preparation: All mixing can be done in food processor. Or, use cleaver to finely mince chicken and mash beancurd. In bowl, combine egg whites, oil, ginger juice, gin, salt, five-spice powder and sugar; stir to break down egg and blend. Add chi Classic crab and shrimp salad Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving. Stuffed chinese cabbage 1. Mix feta cheese and cream cheese in a processor until smooth paste. Add the cubed peppers, olives, and mix well. 2. Cut the chinese cabbage lenghtwise into 2 equal parts. Place with the cut side down. Carefully lift each leaf and spoon the stuffing. 3. German potato salad (kartoffelsalat) Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasoni Almond chicken casserole I like chicken & I like almonds. When I can find a recipe that combines both that usually means I am going to enjoy the concoction. This one does both and I do enjoy it! You too! Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, "kentucky friend chicken" coleslaw combine first 8 ingredients. mix well. add cabbage and carrot. chill 2 hours. (for LF list) my friend made this and said it was GREAT. i'm sure you can use reduced fat stuff, but it won't come out EXACTLY the same... play with the sugar Warm turkey-and-sweet potato salad TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well and set aside. Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove. Remove from heat and whisk hot cream int Orange honeyed chicken In large skillet, brown chicken in butter on both sides. Add orange juice, honey, onion, pepper and season with salt to taste. Cover and simmer 20 minutes, or until chicken is tender. Remove chicken from pan and arrange over rice on platter. Keep Sweet potato chicken barley soup In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsnips, barley, chicken and chicken stock. Bring to a boil and simmer on medium-high heat for 30 minutes. Add the sweet potatoes and c Army barbequed chicken 1. Wash chicken thoroughly under cold running water. Drain well. Place in containers, cover; set aside for use in Step 7. 2. Saute onions in 8 oz (1 cup) butter or margarine until tender. 3. Add vinegar, water, Worcestershire sauce, catsup, mustard, brown