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Chinese Chicken Fried Rice

Chinese Chicken Fried Rice
Idaho Potato Cake
2 gallons Purdyville Juice (recipe not given)

Comments: Even Teman, who dislikes most Oriental dishes, can tolerate this. The rest of us really like it. I left out the ham this time and several people missed it. If you don’t have dark sesame oil, I wouldn’t worry about it; the flavor of it in this dish is pretty subtle. Those of you who like ginger should really go with the fresh grated ginger, as explained in the notes.

The Idaho Potato Cake is a chocolate cake that uses up 1 cup of mashed potatoes. Did you ever try to divide 1 cup of mashed potatoes between 14 people? This is the way to do it. Leftovers never tasted so good!

* Exported from MasterCook *

Idaho Potato Cake

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cakes Chocolate
Use it Up Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter — softened (1 stick)
2 cups sugar
2 eggs
1 cup mashed potatoes — (cold is fine)
1 teaspoon vanilla extract
2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1 cup milk
1 cup chopped nuts — (optional)

In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a
time, beating well after each addition. Blend in potatoes and vanilla.

Combine flour, cocoa, and baking soda; add alternately with milk, blending
well after each addition. Stir in nuts. Pour into a greased 13×9 pan.

Bake at 350 degrees for 40-45 minutes or until cake tests done. Cool on a
wire rack.

"I just love a recipe that uses up a little bit of something that
would otherwise go to waste. The mashed potatoes make for a very
moist, brownie-like cake."
"Adapted from a Reinman publication, either Country or Country Woman"
"1 13×9 pan"
T(Bakes in oven):

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 314 Calories; 13g Fat (37.2%
calories from fat); 5g Protein; 46g Carbohydrate; 3g Dietary Fiber; 44mg
Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

Serving Ideas : A little bit of vanilla ice cream would not be amiss, especially if you didn’t frost it.

NOTES : Note: I halved the butter and doubled the cocoa from the
original recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chinese Chicken Fried Rice

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Chinese Eggs
Lowfat and Lovin’ It Pork & Ham
Poultry Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 eggs
1 1/2 teaspoons dark sesame oil
3/4 teaspoon salt
Vegetable cooking spray
2 tablespoons vegetable oil — divided
3 pounds skinless boneless chicken breast halves — cut into strips
1/2 teaspoon ground ginger — see note
3 garlic cloves — minced
1 1/8 pounds onions — slivered (3 cups)
6 ounces extra lean ham — julienned
8 cups rice, cooked — (2 2/3 cup raw)
3 cups frozen peas — thawed
1/3 cup low sodium soy sauce
1/3 cup dry sherry — optional
1/2 teaspoon salt
5 1/2 cups romaine lettuce — thinly sliced
1 1/3 cups sliced green onions

To cook rice, put 2 2/3 cup raw rice and 5 1/3 cup water in a medium
saucepan. Cover and bring to a boil. Reduce heat to low and cook ten
minutes. Cut up all ingredients before you begin cooking.

Combine eggs, sesame oil and salt in a bowl; stir well, and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high
heat until hot. Add egg mixture; cook until set, stirring constantly.
Remove egg from skillet; set aside.

Heat the vegetable oil in our 3 gallon pot over high heat. Add chicken;
saute until done. Remove from skillet; set aside, and keep warm.

Heat additonal vegetable oil (if needed; I often find the chicken gives
off enough liquid that I can do without it) in same pot over medium-high
heat. Add fresh ginger if using and garlic; saute 10 seconds. Add onion,
ground ginger and ham; saute 1 minute. Add rice; saute 2 minutes. Add
peas; saute until heated through.

Return egg mixture and chicken to pan. Add soy sauce,sherry, and salt;
cook an additional 30 seconds. Remove from heat; stir in lettuce and green
onions. Serve immediately.

"adapted from Cooking Light, Sept 1994, page 100"
"© 1994 Cooking Light"
"16 cups"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 330 Calories; 7g Fat (18.9%
calories from fat); 30g Protein; 34g Carbohydrate; 3g Dietary Fiber; 160mg
Cholesterol; 641mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1
Vegetable; 1/2 Fat.

NOTES : You can use 2 tablespoons minced peeled ginger root
instead of the ginger powder. The cooking times are for
the original recipe. You will have to ignore them and use
your own judgment.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0