Sushi Recipe
Sushi is a delicious, healthy and easy to prepare food. Deciding on and finding your ingredients, preparing the beautiful presentation, and enjoying your creation are all part of the fun of sushi. Finding a great sushi recipe is the first step in putting together a wonderful meal.
Sushi, traditionally, refers to rice, but it has developed to include the whole concept of the finger food. It commonly is a fish or vegetable, served with vinegar rice. A sushi recipe can be presented in several ways. Some common ways are wrapped in seaweed, served in a bowl, in bite size pieces or in a cone type wrap. Wide ranges of vegetables, seafood, and shellfish are used throughout a sushi recipe.
There are some common ingredients that you should always have on hand to prepare a good sushi recipe. These include seaweed, called nori, rice, and sushi vinegar. These are the base ingredients you will need to start with for any sushi recipe. Several sauces such as soy sauce, and wasabi; a spicy paste like substance, are commonly served with sushi to enhance the flavor. Common vegetables in a sushi recipe include carrots, cucumber, peppers, and avocado. Common seafood used in sushi recipes are crab, salmon, octopus, and shrimp. This is by no means an exhaustive list of what you can use in your sushi recipe. The sky is the limit. Get creative as you like with your sushi recipe.
Where can you find a good sushi recipe? There are several great places where you can find a good sushi recipe. A great place to start is the Internet. By doing a quick search through a search engine for sushi recipe, you can find some great websites that will provide you with a great sushi recipe. Often, they will provide you with detailed pictures and instructions that can help when preparing your sushi recipe. Also, try bookstores for their cookbook selections or local sushi restaurants to see if they will share their sushi recipe.
There are several pieces of kitchen equipment that can help you in preparing a sushi recipe. One of the most important pieces of equipment is a sharp knife. A sharp knife is essential in cutting and preparing the ingredients for your sushi recipe. It will allow you to cut your fish into thin slices, slice vegetables into attractive shapes and designs, and do all of these with ease. Another very helpful piece of equipment is a bamboo mat, traditionally called sushimaki sudare or makisu. This mat is what you use when you roll your sushi such as in a California roll. It is possible to roll with your hands, but the rice can be very sticky, so the mat can help eliminate a little frustration while preparing your sushi recipe. Other equipment such as rice cookers and sushi presses can also help make the preparation quicker, but they are not essential for preparing a good sushi recipe.
A final touch in the presentation of your sushi recipe is the plates and dishes you serve them on and the utensils that you use to eat them. Patterned china dishes, saucers, and cups are a beautiful touch. You can also use matching dispensers for items such as soy sauce. Often, chopsticks are used when eating sushi. Chopsticks come in all styles from wooded to metal and can complement your presentation beautifully. You can also eat sushi with your fingers, so make sure to have some nice matching napkins with the dishes.
It is easy to find the ingredients you need to complete your sushi recipe. Sushi recipes generally use basic ingredients that can be found easily. Many of the ingredients, if not all, can be purchased at most local grocery stores. If your grocery store does not carry what you need, try asking them to bring it in. Many companies will bring in supplies that are requested by their customers. For more complicated recipes that require special ingredients, many Asian specialty stores carry the more obscure ingredients on a regular basis. These stores can provide hard to find sushi recipe ingredients, often directly from Asian suppliers. A final option for finding your sushi recipe ingredients is online. There are countless websites that you can use to order everything from your good ingredients to equipment to finishing touches such as utensils.
Sushi is a wonderful food style. It’s fun to follow a sushi recipe and see your final result. Many people consider preparing a sushi recipe an art form. It can be an exciting addition to your family dinner or an impressive dinner party concept. With a great sushi recipe, you can make out standing delicacies. It can be a great bonding event; gather the family together and everyone can make their own sushi dish. Grab your sushi recipe, your ingredients, your equipment, and have some fun.
For more info, please visit http://www.thairecipe-sushirecipe.info
CHICKEN WINGS IN SOY SAUCE
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.
YUMMY CHICKEN WINGS
12-18 chicken wings
1/3 c soy sauce
1 tsp. ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil
Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours serves 2-4 people depending on appetizer or main dish
TURKEY AND RICE CASSEROLE
2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
Pour soup and water into Crock Pot and stir to combine. Add remaining ingredients and mix well. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. Add soy sauce if desired.
TERIYAKI SAUCE WINGS
* 3 pounds chicken wings
* 1 onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, crushed
* 1/4 cup dry sherry
Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.
Makes about 32 wings.
SWEET AND SOUR SHRIMP
1 package (6 ox.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve
juice)
2 tbls cornstarch
3 tbls sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
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2 tsp soy sauce
1/2 tsp ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed & drained
2 tbls cider vinegar
Fluffy rice
Place pea pods and drained pineapple in Crock-Pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on Low setting for 4 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
4 to 5 servings (about 1 1/2 quarts)
SWEET AND SOUR SAUSAGE BALLS
* 1/2 c. brown sugar
* 2 lbs. sausage
* 1 1/4 c. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. lemon juice
* 1 can chunk pineapple
Roll sausage in balls, brown and add other ingredients. Cook until done in slow cooker.
SPICY FRANKS
* 1 cup ketchup
* 1/4 cup brown sugar, packed
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 1/8 teaspoon garlic powder
* 1 pound hot dogs, cut into bite-size pieces, or cocktail wieners, smoked sausage, etc.
Combine everything but hot dogs in the Crock Pot; cover and cook on high 1 to 2 hours, until well blended. Add hot dogs, stir, and cook another 1 to 2 hours, until heated through. Turn to low to keep warm and serve from the Crock Pot.
JERK CHICKEN
(A traditional Jamaican dish adapted to the crockpot)
1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear
gloves!)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well combined. Place chicken in a 3 1/2-quart (or larger) slow cooker/Crock Pot and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.
HONEYED CHICKEN WINGS
* 3 lb. chicken wings
* Salt & pepper, to taste
* 1 c. honey
* 1/2 c. soy sauce
* 2 tbsp. vegetable oil
* 2 tbsp. ketchup
* 1/2 garlic clove, minced
Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in slow cooker and pour sauce over. Cook 6 to 8 hours on low.
FRANKS IN SPICY TOMATO SAUCE
* 1 cup ketchup
* 1/2 cup firmly packed brown sugar
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* 1 pound beef or chicken frankfurters, cut into 1″ pieces
Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot. Cover and cook on High until blended. Stir occasionally. Add frankfurters and stir to coat. Cook until thoroughly blended. Serve with toothpicks or wooden skewers to spear franks.
CROCKPOT CHICKEN II
1 large chicken, cut-up
2 c. soy sauce
2 c. vinegar
Put in crockpot and cook on high 4-5 hours.
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
2 tbsp. butter or margarine, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.
Serves 4 to 6.
CROCKPOT BEEF STEW I
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour.
Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs.
NOTES:
Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the recipes says, I mix those all together in a small bowl. This prevents the flour from becoming clumpy.
-Instead of chopped onions, I use 3 or 4 small yellow onions whole (I’m not an onion fan but still like the taste they give the stew.)
-I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use whatever variety of sauce that I have on hand. I don’t usually buy the “regular”
flavor of any brand, but instead have hickory, brown sugar or garlic and onion
flavors. The BBQ sauce adds an extra “kick” to the meat and gravy.
-For the beef broth, since I don’t usually keep that on hand, I dissolve 1 beef bouillon cube into 1 cup boiling water.
CRANBERRY COCKTAIL MEATBALLS
* 2 pounds Ground beef
* 1 cup Cornflake crumbs
* 2 Eggs
* 1/2 cup Chopped, fresh parsley
* 1/3 cup Ketchup
* 3 tablespoons Minced onions
* 2 tablespoons Soy sauce
* 1/4 teaspoon Garlic powder
* 1/4 teaspoon Pepper
Sauce
* 16 ounces Can, jellied or whole cranberry sauce
* 12 ounces Chili sauce
* 1 tablespoon Brown sugar
* 1 tablespoon Lemon juice
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup,
onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2″ to 3/4″ in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees F. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to Crock Pot and keep on low for serving.
BLACK BEAN CHILI
1 # dry black beans
2 T. oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 t. crushed red pepper flakes (more if you like hot food)
1 T. chili powder
1 T. ground cumin
1 t. dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato paste
1 T. red wine vinegar
2 cans contrasting beans (pinto, garbanzo, great northern, etc.)–drained and rinsed garnishes: grated cheese, sour cream, chopped parsley, onion, etc.
Rinse and sort the beans and place in the slow cooker/Crock Pot with a generous amount of water.
Cook on low overnight (no presoaking necessary). In the morning drain the cooking water. Heat
the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili
powder and cumin and cook 2 minutes, stirring.
Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.
TERIYAKI CHICKEN
1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin
2 tsp. grated fresh ginger
1 clove garlic, chopped fine
1 medium onion, chopped
1/3 c. soy sauce
1/4 c. sugar
1/4 c. sake
–QUICK TERIYAKI MARINADE–
1 c. soy sauce
1 1/2 - 1 1/4 c. brown sugar
1 tsp. oyster sauce
1 tsp. mirin (sweet rice wine)
1 clove chopped garlic
Grated fresh ginger
Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is cooked over charcoal. Baste often.
CHINESE STYLE FRIED CHICKEN
2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)
–SAUCE–
1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together
Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute.
Mixture thickens because of corn starch. Serve over cooked rice Serves 4.
CHICKEN TERI - YAKI
–TERI SAUCE–
4 c. (1 quart) soy sauce (Kikkoman preferred)
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add special taste - alcohol evaporates when cooking)
1/2 c. (4 oz.) brown sugar
1 oz. garlic powder
1 tsp. of ANI-NO-MOTO or Accent
Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce and broil other side, or just bake in over for about 35 minutes at 325 degrees.
CHICKEN ORIENTAL
1 c. cream of mushroom soup
1 c. (8 oz.) pineapple chunks in pure pineapple juice, undrained
1 tbsp. soy sauce
2 c. Swanson chunk white chicken
1 c. each sliced celery, green onions & green pepper
1/2 c. sliced radishes
1 c. sliced water chestnuts
In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cups.
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.
Pork with Chestnuts
1 pound very lean pork
1 teaspoon sesame oil
1 teaspoon dark brown sugar
2 tablespoons dry sherry (optional)
3/4 pound skinned chestnuts
5 tablespoons soy sauce
1 pound fresh leaf spinach
Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil. Remove residue and cover tightly and simmer for an hour.
Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour. Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar. Cook slowly for an additional 25 minutes.
Wash the spinach very thoroughly and drain. Place into frying pan or wok along with 1 tablespoon of the liquid from the pork and 1 teaspoon Sesame oil. Set heat to high and cook for approx. 5 minutes stirring constantly.
Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top. Serve very hot.
Per Serving (excluding unknown items): 89 Calories; 4g Fat (35.3% calories from fat); 11g Protein; 4g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 935mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Pork With Vegetables And Cashews
1 pound boneless fresh pork shoulder — cut into 3/4″ cubes
1 medium onion — sliced and separated into rings
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 10-oz package frozen peas
8 ounces fresh mushrooms — sliced
1 tablespoon cornstarch
2 tablespoons cold water
2 ounces canned pimiento — sliced
1 cup salted cashews or peanuts
Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes.
Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes.
Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes.
Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
Per Serving (excluding unknown items): 548 Calories; 34g Fat (54.5% calories from fat); 34g Protein; 29g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 1147mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
CHICKEN AND PORK ADOBO
1/2 lb. chicken breast
1/2 lb. lean pork
1 c. soy sauce
1/4 c. vinegar
2 tbsp. sugar
1/4 tsp. pepper
4 cloves garlic
Cut chicken and pork in small pieces. Mix with sauce. Cook for 1/2 hour or until tender. Serve hot.
TERIYAKI CHICKEN
1 c. soy sauce
1 c. sugar
3 cloves garlic
Ginger slice
3-4 split chickens
Bake at 350 degrees for 1 hour. Baste while cooking and bake in all the sauce
ORIENTAL CHICKEN WONTONS
8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce
Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce. Makes about 25 appetizer servings.
Stir-Fried Pork Tenderloin With Vegetables
3/4 pound pork tenderloin
3 tablespoons soy sauce
1 tablespoon dry sherry
2 1/2 teaspoons cornstarch
1 1/4 teaspoons sugar
1/4 teaspoon minced fresh gingerroot
salad oil
1/2 bunch broccoli
1/2 pound sliced mushrooms
1 carrot — thinly sliced
1/4 teaspoon salt
2 tablespoons water
With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8″-thick slices. In medium-sized bowl, mix pork with next 5 ingredients.
In 12″ skillet or wok over high heat, in tablespoons hot salad oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and frequently (stir frying) until vegetables are coated with oil. Add water and stir fry until vegetables are tender-crisp; spoon onto warm platter.
In same skillet over high heat, in 2 more tablespoons hot salad oil, cook pork mixture until pork loses its pink color, about 2-3 minutes, stirring quickly and frequently. Return vegetables to skillet with pork; heat through.
Per Serving (excluding unknown items): 224 Calories; 5g Fat (18.3% calories from fat); 30g Protein; 17g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 1303mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Other Carbohydrates.
Sweet And Sour Chicken
1 carrot — cut into chunks
1 green pepper — cubed
1 medium onion — quartered
2 tablespoons quick-cooking tapioca
4 boneless skinless chicken breasts
8 ounces canned pineapple
1/3 cup firmly packed dark brown sugar
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon instant chicken bouillon
1/2 teaspoon garlic powder
2 tablespoons fresh ginger — minced
1 teaspoon dried cilantro
hot cooked rice
Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables.
Combine all other ingredients. except rice in a small bowl. Pour over chicken.
Cover crockpot and turn to low and cook for 8-10 hours.
Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
OVEN: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300F oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave.
Per Serving (excluding unknown items): 36 Calories; trace Fat (7.3% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Sweet and Sour Pork
3 pounds boneless pork — cut into 2′ strips
3 teaspoons paprika
2 tablespoons shortening
2 small onions — thinly sliced
2 green peppers — cut in strips
2 tablespoons brown sugar
6 tablespoons dry milk
3 tablespoons cornstarch
2 chicken bouillon cubes — crushed
2 13 1/2-oz cans pineapple chunks in juice — drained, reserve syrup
1/2 cup vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper.
Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1 1/3 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner of crockpot. Place liner in base. Cover and cook on low 8-9 hours, high 4-5 hours or auto 6 hours. During last 1/2 hour, add pineapple. Serve over rice.
Per Serving (excluding unknown items): 392 Calories; 15g Fat (34.6% calories from fat); 35g Protein; 29g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Sweet Pepper Pork
4 center cut pork tenderloins — cut into 1-inch cubes
6 ounces sweet peppers — diced or stripped (more or less to taste)
1 tablespoon soy sauce
2 tablespoons sunflower oil
1 package pork flavoring (can use packet from ramen noodles)
2 bags success rice
1 clove garlic — crushed
1 teaspoon liquid smoke flavoring
3 cups boiling water
In electric wok or fry pan set at 275 degrees add oil and garlic. After garlic has started to turn golden brown, add pork cubes, browning them thoroughly. Then add soy sauce and smoke flavoring. While meat is cooking in sauce, in good size saucepan bring water to boiling and add pork flavoring and the bags of rice. Add sweet peppers to meat mixture; cover for 5 minutes. When rice is done, add to meat mixture and stir lightly. Serve with tossed salad.
Per Serving (excluding unknown items): 1382 Calories; 59g Fat (39.2% calories from fat); 193g Protein; 12g Carbohydrate; 3g Dietary Fiber; 590mg Cholesterol; 1524mg Sodium. Exchanges: 27 Lean Meat; 2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
MARINATED CHICKEN
–SAUCE–
2 cans pineapple juice
1 c. cooking sherry
1/2 c. soy sauce
1/3 c. sugar
Soak skinless, boned chicken overnight. Cook about 1/2 hour over low coals; longer if done in the oven. Serve over rice.