- peanut oil
- garlic
- 1-inch piece fresh ginger
- boneless pork chops
- basil
- fish sauce
- soy sauce
- Cooked rice
- oil
- flour
- vegan margarine
- veg stock
- vegan sour cream
- Salt
- Pepper
- peanut oil
- medium shucked oysters
- soy sauce
- sugar
- eggs
- salt
- chunky peanut butter
- minced fresh ginger
- soy sauce
- rice vinegar
- chile garlic sauce
- peanut oil
- table salt
- dried Asian noodle
Per serving: calories 315, fat 11.4g, 34% calories from fat, cholesterol 99mg, protein 42.6g, carbohydrates 7.9g, fiber 1.8g, sugar 3.6g, sodium 145mg, diet points 7.4.
- Tbs. white wine
- chilli powder
- Tbs. olive oil
“Oh, and I left out the cornstarch and sugar and replaced it with honey. (nervous giggle) And I only cooked 2 chicken breasts, making 2 servings. Somehow, the ratio of meat to vegetables still turned out quite acceptable. And I found that only a handful of cashews was necessary, not 1 full cup as is indicated in the original recipe. "
- medium-dry Sherry
- soy sauce
- Asian sesame oil
- chicken breasts
- honey
- peanut oil
- minced peeled fresh ginger
- minced garlic
- salted roasted cashews
Made with canned spinach, no fear of E-coli. Also, this is a sneaky way to get kids to eat their spinach.
- ground round
- spinach
- Lipton onion soup mix
- eggs
- Hot cooked noodles or rice
Original recipe called for cream but I have substituted low-fat milk.
- spaghetti
- flour
- chicken stock
- low-fat milk
- white wine or sherry
- cooked diced chicken
- parmesan cheese
I make this with chicken & double the sauce
- Salt & pepper to taste
- apricot spreadable fruit
- sliced green onions
- Dijon mustard
- cider vinegar
Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.
- dark brown sugar
- unsalted butter
- tomato paste
- ground allspice
- unbleached all-purpose flour
- chicken stock or canned low-sodium chicken broth
- heavy cream
- brandy or dry sherry
- Table salt
- cayenne pepper