Topic: cookbook
It's been quite a while since I shared some of my favorite recipes. So here are a few for you to try out.
CHESTNUT CHICKEN
Invented by Debbie Dodd
½ onion chopped 1 t. minced garlic 1/8 c. each margarine and olive oil | 4 chicken breast, cubed 2 cans water chestnuts, cut match stick style 1 can bamboo shoots 1 can whole cashews | to taste: Mongolian fire oil, ginger, Yoshida’s gourmet sauce, soy sauce, Worcestershire, teriyaki sauce |
Sauté onion and garlic in margarine and oil. Add chicken and cook till done. Add water chestnuts, bamboo shoots and cashews. Make sauce over all adjusting as you go. Cook 5 minutes to blend flavors.
CHICKEN & NOODLES ALMONDINE
Invented by Debbie Dodd
4 cups water 2 cubes chicken bouillon ¼ t. curry powder 1 t. garlic powder | 2 T. onion flakes 2 t. tarragon 2 t. basil 1 T. sugar | 1 t. cinnamon whole chicken breast 2 cups dried noodles 1 cup whole almonds |
Make stock of all liquid and spices. Bring to boil. Drop in finely cut pieces of chicken. Cook 2-3 minutes. Drop in noodles and almonds. Simmer till noodles are done. Drain. Toss with ¼ cup olive oil to coat. Serve.
TERIAKI SAUCE
Makes 1 gallon
1 quart vegetable oil ½ gallon soy sauce | 3 cups brown sugar 3 Tbsp garlic powder | 3 Tbsp ginger powder 2/3 cup fruit juice |
Stir well into 1 gallon container. Keeps months in fridge. Stir before each use.
Enjoy!
Ddd
