*Recipes for both these sauces are in this cookbook.
oderately high heat with some vegetable oil and heat until hot
For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
Pour dressing mixture over salad and toss well to coat.
Cover and let it sit for 2 to 3 hours in the fridge.
Enjoy!
Combine sugar, rice wine vinegar, vegetable, salt and pepper and shake well.
Crush the Ramen noodles and remove flavor packets.
Crush while still in bag with your hands.
Heat skillet to medium to medium-low heat; add oil, noodles, almonds and sesame seeds.
Allow to brown, stirring frequently.
If you don't stir often, these will burn.
Let cool.\tAdd flavor packets to ingredients and mix well.
Take seasoning packet out of noodle package.
Mix with the vegetable oil, vinegar and sugar.
Set aside.
In a large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink.
Break into 3/4-inch crumbles.
Remove meat with slotted spoon; drain off drippings.
Season beef with 1 packet seasoning from Ramen noodle package; set aside.
Preheat vegetable oil; saute chicken strips until light brown. Remove from skillet; saute rice until light golden.
Pour off excess oil.
Add 2 1/2 cups warm water, low sodium salt, garlic powder and browned chicken strips.
When water boils, reduce to lower heat and simmer for 30 to 35 minutes, or until rice is done. Add soy sauce, mushrooms
and the frozen vegetables.
Remove from heat; stir lightly.
Serve with iced tea.
Prepare Oriental Peanut Dressing by mixing all ingredients with a wire whisk. Set aside.
Cook and drain manicotti as directed on package. Rinse with cold water; drain.
Finely chop 1 cup of the coleslaw mix.
Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.
Fill manicotti with chicken mixture.
Divide remaining coleslaw mix among serving plates.
Top with manicotti.
Drizzle with dressing.
like to use the oriental flavored seasoning.
Mix the
In pan, brown chops both sides in oil then transfer to crockpot.
Add garlic to drippings in pan, cook and stir about 1 min or until golden brown.
Stir in soy sauce, broth, brown sugar, pepper flakes and cook and stir until dissolved.
Pour over chops, cover& cook 7-8 hours on low heat.
Remove chops.
Combine corn starch& cold water until smooth and stir into slow cooker.
Return chops, cover, set to high heat and cook for 20 minutes.
Serve over white rice or with a boxed oriental style rice.
Cook, skin, bone and cut the chicken into bite size pieces. Place chicken, pimento, seasonings and vegetables in a large casserole dish. Mix and spread the next 4 ingredients evenly before topping with the bread crumbs. Serve over a bed of rice.
br>Drain well.
Return vegetable mixture to saucepan.
Stir
ok or large skillet, heat vegetable and sesame oils under medium
In small bowl, stir together cornstarch, vegetable juice, soy sauce and ginger until smooth.
Crush noodles; mix with slaw, onions, almonds and sunflower seeds.
Put dressing on just before serving.
In a large skillet over medium heat, brown the chicken in oil on both sides.
Transfer to a slow cooker.
Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken.
Cover and cook on high for 1 hour.
Reduce heat to low; cook 4 to 5 hours longer or until the meat juices run clear.
Remove chicken to a serving platter; sprinkle with slivered almonds for an Oriental touch!
Spoon juices over chicken or thicken if desired. Yield: 4 to 5 servings.
In a medium skillet or wok heat 3 tablespoons oil over medium-high heat.
Add broccoli and mushrooms; stir-fry 1 minute or until crisp-tender.
Remove from skillet.
Add remaining 3 tablespoons oil to skillet and heat.
Add beef or chicken; stir-fry 1 to 3 minutes.
Return vegetables to skillet.
Add Oriental Sauce Mix.
Bring to boil, stirring constantly.
Boil 1 minute or until beef/chicken is cooked through.
Stir in tomatoes and heat through. Serve over rice, if desired.
Makes 4 servings.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
ring to boil.
Add oriental vegetables, simmer about 4 minutes
eartland Cooking Casseroles Traditional American Recipes.