Skip to main content

Chinese Chicken Salad

Chinese Chicken Salad

By Karen Nagata 

1/2 C Salad Oil or less

1 Tbs Sesame Oil

1/2 C Sugar

1/3 C Rice vinegar

1 clove minced garlic

1 Tbs minced ginger 

1/4 C minced onion

2 tsp salt

1 tsp pepper

1 tsp dry mustard

1/2 T Mayo

2 T Soy


Lettuce of choice

cilantro

carrot

won ton chips

shredded chicken

tomatoes

Put all ingredients in food processor or blender and combine thoroughly until smooth. 


Comments

Popular posts from this blog

Amber's Kitchen Breakfast Burritos

 Amber's Kitchen Breakfast Burritos FOR ASSEMBLING: *Large tortillas (I bought mine from Costa Vida). *“Traditional” sausage, cooked and crumbled. About 1 pound per eight burritos, or 1/3 cup sausage per burrito. *Scrambled eggs, slightly undercooked, seasoned with S&P. 1/3 cup scrambled eggs per burrito, which is about 1.5 eggs per burrito.  *Cooked and seasoned hash browns, about 1/3 cup per burrito. *Shredded cheese, 1/4 cup per burrito. *Heavy Duty aluminum foil, ripped into rectangles. 

Cinnamon Rolls

Cinnamon Rolls by Two Peas & their Pod For the Cinnamon Rolls: 4 1/2   teaspoons   active dry yeast   (2 packets) 1   cup   lukewarm water 1   teaspoon   granulated sugar,   to proof the yeast 6   tablespoons   shortening or unsalted butter 1   cup   granulated sugar 9   cups   unbleached all-purpose flour   (more if the dough is sticky, up to 10 cups) 2   cups   hot water 2   large eggs,   beaten 1   tablespoon   salt ½  cup   softened butter,   divided 1 1/2   cups   brown sugar,  divided 1   cup   raisins,   optional 2   tablespoons   ground cinnamon,  divided For the frosting: 1/4   cup   unsalted butter,   softened 4   cups   powdered sugar 4   tablespoons   milk,   more if necessary 1   teaspoon   vanilla extract Instructions   In a small bowl, combine the yeas...

Tomato Basil Bisque

 Tomato Basil Bisque by Amber's Kitchen INGREDIENTS:  *1 large butternut squash, (About 3 cups of cooked squash)  *2 Tablespoons butter *1/2 cup finely diced onion *1 clove garlic, minced *3, 14.5 oz. cans Hunt’s fire-roasted diced tomatoes  *2 cups chicken stock *2 teaspoons salt  *2 Tablespoons sugar *2 teaspoons dried basil  *2 teaspoons Italian seasoning (herb blend, not my jar seasoning that I previously posted)  *1/2 -1 cup heavy cream, *optional  Cut the squash in half, lengthwise. Scoop out the seeds and pulp from each half. Place both sides cut-side-down in a 9×13 baking dish. Add enough water to come about 1/4 inch up the sides of the squash. Cover with foil and bake at 350° F for one hour, or until it is fork-tender. Let cool a few minutes, then scoop out the flesh from the skin, and plop it into a blender. (The squash can be cooked in advance, and cooled in a container in the fridge for up to 4 days before using.) While the squash is c...