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Debbie's Chicken Almond
DEBBIE'S CHICKEN ALMOND
2 chicken breasts, skinned, boned
and cut up
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ cup slivered almonds
Oil
¼ to ½ teaspoon ground ginger or
2 slices fresh gingerroot
1 green pepper, cut up in chunks
1 onion, cut up in chunks
1 (7-ounce) package frozen pea
pods or ½ pound fresh snow
peas
Back:
Seasoning Sauce:
1 tablespoon soy sauce
1 teaspoon wine
¾ teaspoon vinegar
¾ teaspoon sugar
½ teaspoon cornstarch
¼ teaspoon salt
Marinate chicken breasts in soy and
cornstarch. (This can be all afternoon or
only while you're preparing the rest of the
dish. Saute almonds in about a teaspoon of
oil until golden, set aside. Stir fry chicken
in 2 tablespoons oil. Set aside. Stir fry
gingerroot, green pepper, onion and peas.
Add chicken and ingredients that have
been mixed together to make seasoning
sauce: soy sauce, wine, vinegar, sugar,
cornstarch and salt. Heat through, add
nuts and serve over rice. Serves 2.
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# Debbie's Chicken Almond
*Serves 2*
## Ingredients
### Chicken
- 2 chicken breasts, skinned, boned and cut up
### Marinade
- 1 Tbsp soy sauce
- 1 tsp cornstarch
### Stir-Fry
- 1/2 cup slivered almonds
- Oil (for sautéing)
- 1/4 to 1/2 tsp ground ginger, or 2 slices fresh gingerroot
- 1 green pepper, cut up in chunks
- 1 onion, cut up in chunks
- 1 (7-ounce) package frozen pea pods, or 1/2 pound fresh snow peas
### Seasoning Sauce
- 1 Tbsp soy sauce
- 1 tsp wine
- 3/4 tsp vinegar
- 3/4 tsp sugar
- 1/2 tsp cornstarch
- 1/4 tsp salt
## Instructions
### Marinade
1. Marinate chicken breasts in soy sauce and cornstarch. (This can be all afternoon, or only while you're preparing the rest of the dish.)
### Seasoning Sauce
1. Mix together soy sauce, wine, vinegar, sugar, cornstarch, and salt. Set aside.
### Stir-Fry
1. Sauté almonds in about 1 tsp oil until golden. Set aside.
2. Stir fry chicken in 2 Tbsp oil. Set aside.
3. Stir fry gingerroot, green pepper, onion, and peas.
4. Add chicken and the prepared seasoning sauce.
5. Heat through, add nuts, and serve over rice. -
Oriental Dressing
ORIENTAL DRESSING
5 ounces peeled onion, cut up fine
(about 1 small onion)
½ ounce celery stalk (1 small
stalk), cut up fine
¼ ounce fresh gingerroot, peeled
and cut up very finely (about 1¼
teaspoons)
About 1/5 of rind from whole
lemon
Squeeze of lemon juice
⅜ cup vinegar
1½ cups oil
¼ cup soy sauce
¼ cup water
Dash monosodium glutamate
Dash of salt and pepper
2 tablespoons ketchup
Mix onion, celery, gingerroot, lemon
rind, lemon juice, vinegar, oil, soy sauce,
water, MSG, salt, pepper and ketchup.
Serve with salad. Yields enough for 10 to
20 people, depending on amount of dress-
ing used.
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# Oriental Dressing
*Yields enough for 10 to 20 people, depending on amount of dressing used.*
## Ingredients
- 5 oz peeled onion, cut up fine (about 1 small onion)
- 1/2 oz celery stalk (1 small stalk), cut up fine
- 1/4 oz fresh gingerroot, peeled and cut up very finely (about 1 1/4 tsp)
- About 1/5 of rind from a whole lemon
- Squeeze of lemon juice
- 3/8 cup vinegar
- 1 1/2 cups oil
- 1/4 cup soy sauce
- 1/4 cup water
- Dash monosodium glutamate (MSG)
- Dash of salt and pepper
- 2 Tbsp ketchup
## Instructions
1. Combine onion, celery, gingerroot, lemon rind, lemon juice, vinegar, oil, soy sauce, water, MSG, salt, pepper, and ketchup.
2. Mix well.
3. Serve with salad. -
Pork-Zucchini Fry
Pork-zucchini fry
1 tablespoon salad oil
1 pound pork shoulder, cut in
thin strips
¼ cup chopped scallions
½ pound mushrooms, sliced
3 cups sliced unpared zucchini
(about 3)
1 tablespoon sherry
1 teaspoon monosodium
glutamate
½ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon dried leaf thyme
In wok or large skillet, heat oil. Add
pork and cook over high heat, stirring
constantly, until lightly browned. Add
remaining ingredients, cover and cook 5
minutes over medium heat. Serve with
rice, if desired. Makes 4 servings.
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# Pork-Zucchini Fry
## Ingredients
- 1 Tbsp salad oil
- 1 lb pork shoulder, cut in thin strips
- 1/4 cup chopped scallions
- 1/2 lb mushrooms, sliced
- 3 cups sliced unpared zucchini (about 3)
- 1 Tbsp sherry
- 1 tsp monosodium glutamate
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp dried leaf thyme
## Instructions
1. In wok or large skillet, heat oil.
2. Add pork and cook over high heat, stirring constantly, until lightly browned.
3. Add remaining ingredients, cover and cook 5 minutes over medium heat.
4. Serve with rice, if desired.
Makes 4 servings. -
Ginger Sauce
GINGER SAUCE
5 ounces onion, peeled, chopped
fine (1 small onion)
4½ ounces peeled, very finely
chopped fresh gingerroot (a
scant ½ cup)
About 1/5 rind of whole lemon
Dash monosodium glutamate
⅜ cup vinegar
2¼ cups soy sauce
Mix onion, gingerroot, lemon rind,
MSG, vinegar and soy sauce. Serve as
dipping sauce with vegetables and sea-
food.
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# Ginger Sauce
## Ingredients
- 5 oz onion, peeled, chopped fine (1 small onion)
- 4 1/2 oz fresh gingerroot, peeled, very finely chopped (a scant 1/2 cup)
- About 1/5 rind of whole lemon
- Dash monosodium glutamate (MSG)
- 3/8 cup vinegar
- 2 1/4 cups soy sauce
## Instructions
1. Mix onion, gingerroot, lemon rind, MSG, vinegar and soy sauce.
2. Serve as dipping sauce with vegetables and seafood. -
Savory Stir-Fried Pork
SAVORY STIR-FRIED PORK
3/4 lb. boneless pork 1 clove garlic, minced 2 medium onions, 1" squares
3 Tbsp. cornstarch 1 1/2 tsp. minced ginger root 2 stalks celery, 1/4" thick slices
4 Tbsp. KIKKOMAN 1/2 tsp. sugar 1 green pepper, 1" squares
Soy Sauce 1 cup water 3 small tomatoes, 1" squares
1 Tbsp. sherry 2 tsp. vegetable oil
Cut pork into thin strips. Combine 1 Tbsp. each cornstarch & soy sauce with next 4
ingredients. Stir in pork; let stand 15 minutes. Combine water with remaining
cornstarch, soy sauce. Heat 1 tsp. oil in 10" Wear-Ever Fry Pan with SilverStone over
medium-high heat. Add pork; stir-fry until golden brown; remove. Heat remaining oil
in pan; add next 3 ingredients. Stir-fry until tender-crisp. Stir in pork, soy sauce
mixtures, tomatoes; cook stirring gently, until tomatoes are heated. Serve with
additional soy sauce, as desired. (Serves 4-6)
For 16 page Non-Stick Recipe Ideabook send $1.00
for postage and handling to: WearEver Aluminum Inc.
P.O. Box 60, Dept. S 212, Willow Grove, PA 19090.
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# Savory Stir-Fried Pork
## Ingredients
- 3/4 lb. boneless pork
- 3 Tbsp. cornstarch
- 4 Tbsp. Kikkoman Soy Sauce
- 1 Tbsp. sherry
- 1 clove garlic, minced
- 1 1/2 tsp. minced ginger root
- 1/2 tsp. sugar
- 1 cup water
- 2 tsp. vegetable oil
- 2 medium onions, cut in 1" squares
- 2 stalks celery, sliced 1/4" thick
- 1 green pepper, cut in 1" squares
- 3 small tomatoes, cut in 1" squares
## Instructions
1. Cut pork into thin strips.
2. Combine 1 Tbsp. each cornstarch and soy sauce with the next 4 ingredients (sherry, garlic, ginger root, sugar). Stir in pork; let stand 15 minutes.
3. Combine water with remaining cornstarch and soy sauce; set aside.
4. Heat 1 tsp. oil in a 10" skillet over medium-high heat. Add pork; stir-fry until golden brown; remove from pan.
5. Heat remaining oil in pan; add onions, celery, and green pepper. Stir-fry until tender-crisp.
6. Stir in pork, soy sauce mixture, and tomatoes; cook, stirring gently, until tomatoes are heated through.
7. Serve with additional soy sauce as desired.
Serves 4–6. -
Fried Rice & Shrimp
FRIED RICE & SHRIMP
in 1 one pan boil water for long grain rice.
Add rice to water & cook till just done -
(if you pinch rice is still little hard) drain &
rinse rice if want - I don't. Put back on stove
with lid on pan on high flame & shake like
popcorn for few min. Turn off - keep
covered & let cool
2nd pan has (frozen) shrimp or chicken or turkey simmer-
ing in butter. & long green onion diced completely -
even use the green portion when cooked, beat eggs add
3rd pan have on hot fire with about 3 vegetable oil
oil hot. Whip real fast & hard for couple seconds!
eggs & couple drops of water in a bowl with
a fork. Pour into hot oil and egg will
foam up and fry. Turn over. when
cooked on both sides place on plate &
cut in small squares Cook up 6 or 7
eggs - 1 at a time in this way & cut on
plate in small squares.
In 2nd pan which contains meat butter
onions - Put the cooked rice & reheat
pouring soy sauce on top mixing well.
Put small squares of egg on top of mixture & mix.
Place parsley on top & salt & pepper.
Serve with more soy sauce
ingredients
1/2 bag rice to 2 small bags of shrimp & about
a dozen eggs.
long green garden onions & parsley
makes alot - serves about 10.
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# Fried Rice & Shrimp
## Ingredients
- Long grain rice (1/2 bag)
- 2 small bags frozen shrimp (or chicken or turkey)
- Butter
- Long green garden onions, diced completely (including green portion)
- About 3 Tbsp vegetable oil
- About a dozen eggs
- Couple drops of water
- Soy sauce
- Fresh parsley
- Salt and pepper
## Instructions
1. In one pan, boil water for long grain rice. Add rice to water and cook till just done. If you pinch rice and it is still a little hard, drain and rinse rice if desired. Put back on stove with lid on pan on high flame and shake like popcorn for a few minutes. Turn off — keep covered and let cool.
2. In a 2nd pan, simmer frozen shrimp (or chicken or turkey) in butter with long green onions, diced completely — even use the green portion. When cooked, set aside.
3. In a 3rd pan, heat about 3 Tbsp vegetable oil until very hot. Whip real fast and hard for a couple seconds — beat eggs with a couple drops of water in a bowl with a fork. Pour into hot oil and the egg will foam up and fry. Turn over. When cooked on both sides, place on a plate and cut into small squares. Cook 6 or 7 eggs, 1 at a time in this way, and cut on plate into small squares.
4. In the 2nd pan which contains the meat, butter, and onions, add the cooked rice and reheat, pouring soy sauce on top and mixing well.
5. Put the small egg squares on top of the mixture and mix.
6. Place parsley on top and season with salt and pepper.
7. Serve with more soy sauce.
> Makes a lot — serves about 10. -
Rump Roast
Rump Roast Serve on noodles
Bottom Round
Cut in strips
Soy sauce, limes, salt & pepper garlic
Sesame oil ginger
brown sugar pepper
corn starch Green beans
carrots
snow peas
serve on rice
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# Rump Roast (Bottom Round)
## Ingredients
- Rump roast / bottom round, cut in strips
- Soy sauce
- Lime juice
- Salt & pepper
- Sesame oil
- Brown sugar
- Corn starch
- Garlic
- Ginger
- Pepper
- Green beans
- Carrots
- Snow peas
## Instructions
1. Cut bottom round roast into strips.
2. Combine soy sauce, lime juice, salt and pepper, garlic, ginger, and pepper for marinade or sauce.
3. Add sesame oil, brown sugar, and corn starch.
4. Cook beef strips with sauce ingredients.
5. Add green beans, carrots, and snow peas and cook through.
6. Serve on noodles or rice. -
Oriental Cabbage Salad
ORIENTAL CABBAGE SALAD
2 tsp. sesame seeds 1/2 tsp. pepper
1/2 cup sliced almonds 2 tsp. sugar
1/2 head cabbage, chopped 1/2 cup oil
4 green onions, chopped 3 Tbsp. vinegar
1 pkg. chicken-flavored ramen noodles 1 tsp. salt
Toast sesame seeds and almonds 5-10 minutes in 350 degree oven.
Break noodles into bite-size pieces and add to sesame seeds and almonds.
Combine cabbage and onions. Combine flavor packet from ramen noodles
with pepper, sugar, oil, vinegar and salt and mix well.
At serving time, add seeds, almonds and noodles to cabbage and
onions and mix well. For softer noodles in salad, combine all ingredients in
advance of serving time.
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# Oriental Cabbage Salad
## Ingredients
- 2 tsp sesame seeds
- 1/2 cup sliced almonds
- 1/2 head cabbage, chopped
- 4 green onions, chopped
- 1 pkg chicken-flavored ramen noodles
- 1/2 tsp pepper
- 2 tsp sugar
- 1/2 cup oil
- 3 Tbsp vinegar
- 1 tsp salt
## Instructions
1. Toast sesame seeds and almonds 5–10 minutes in a 350°F oven.
2. Break noodles into bite-size pieces and add to sesame seeds and almonds.
3. Combine cabbage and onions.
4. Combine flavor packet from ramen noodles with pepper, sugar, oil, vinegar, and salt and mix well.
5. At serving time, add seeds, almonds, and noodles to cabbage and onions and mix well.
6. For softer noodles in salad, combine all ingredients in advance of serving time.