Individual Thai Pizzas
6 small Italian bread shells
1 cup bean sprouts — rinsed and drained
6 ounces shredded monterey jack cheese
1/3 pound tiny boiled shrimp — rinsed and drained
1/4 cup finely chopped green onions
crushed dried red hot chiles
THAI PEANUT SAUCE:
2/3 cup smooth peanut butter
2 tablespoons water
2 teaspoons soy sauce
2 teaspoons cider vinegar
2 teaspoons sugar
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Place bread shells, cup sides up, on 2 baking sheets, each 12×15″. Spread sauce equally over cups in bread. Scatter bean sprouts equally on crusts, then sprinkle with cheese.
Bake in a 350F. oven until cheese has melted and begin to brown, 12-15 minutes (if using 1 oven, switch pan positions after 7 minutes). Place pizzas on dinner plates; top equally with shrimp and onion. Add chilies to taste; eat with knife and fork, or cut into wedges to pick up and eat.
THAI PEANUT SAUCE: Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil.
Per Serving (excluding unknown items): 451 Calories; 25g Fat (49.0% calories from fat); 24g Protein; 35g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 719mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Almond chicken
1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1” cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove chicken and drain well. Stir-fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until coated with sauce. Add almonds, mix well and serve hot.