MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peanut Sauce Chicken
Categories: Oriental, Poultry, Nuts, Chilies, Vegetables
Yield: 4 Servings

3 tb Peanut oil
1 lb Chicken; in medium cubes
2 cl Garlic; minced
1 tb Minced fresh ginger root
1/2 c Preserved radish
4 Sq. canned firm bean curd *
2 Green onions

MMMMM---------------------------SAUCE--------------------------------
2 tb Crunchy peanut butter
1 tb Dark soy sauce
1 tb Cider vinegar
2 tb Sesame oil
2 Dried, hot, red chilies
2 ts Sugar
1/3 c Stock
1/2 ts Msg (if you must)

* I use another 12 oz of meat in place of the tofu - UDD

Soak radish in warm water for 45 minutes. Cut chicken in
1/2" cubes. Drain & rinse canned bean curd; cut into 1/2"
cubes. (If using fresh bean curd, wrap it in clean dish
towel and press it for 1 hour to make it more firm. Wrap
it tightly & use about a 5-pound weight.) Drain radish &
cut into 1/2" cubes. Cut green onions, including tops,
in 2" lengths.

SAUCE: In a cup, cream together peanut butter and soy
sauce. Slowly mix in remaining sauce ingredients. Set
aside.

STIR-FRYING: Add oil to hot wok. When oil starts to
smoke, add meat. Stir-fry for about 1 minute. Add garlic
& ginger; stir-fry for another 30 seconds. Transfer meat
to saucepan; add peanut sauce; heat & simmer for 15
minutes, adding onions about mid-way. Skim off excess
oil. Add more stock if sauce thickens.

STEAMING: In Chinese steamer, steam radish & bean curd
on its serving plate for 15 minutes, just prior to
serving. When ready to serve, drain water off plate,
and top vegetables with chicken & peanut sauce.

NOTE: This works well with pork, also - UDD

From: http://www.orientalfood.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gingery Peanut Noodles w/Chicken
Categories: Poultry, Pasta, Nuts, Herbs
Yield: 4 Servings

1/2 c Peanut butter
3 tb Rice vinegar
3 tb Soy sauce
1 tb Brown sugar
1 ts Grated fresh ginger
8 oz Spaghetti or angel hair
1 1/2 c Shredded rotisserie chicken
1 Red bell pepper; sliced
1/2 English cucumber; in strips
2 Scallions; sliced
2 tb Chopped unsalted roasted
- peanuts

Cook the pasta according to the package directions; drain
and return it to the pot.

In a blender, combine 1 cup water with the peanut butter,
rice vinegar, soy sauce, brown sugar, and ginger. Blend
until smooth.

Add the peanut mixture, chicken, bell pepper, cucumber,
and scallions to the pasta pot and toss to combine. Serve
sprinkled with the peanuts.

Tip: To shred a rotisserie chicken, pull off the breasts
and legs with your hands (if you're squeamish, you can use
a knife); remove the bones and, using 2 forks, pull the
meat apart. A 2 1/2 pound rotisserie bird will yield 3 1/2
to 4 cups of meat.

Serves 4

From: http://www.realsimple.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Pigs' Tail & Peanut Soup
Categories: Oriental, Offal, Pork, Soups, Nuts
Yield: 6 Servings

1 lb Pigs' tails
1 c Raw Virginia peanuts or
- blanched almonds
1 sl Fresh ginger root
1 tb Choong toy; (salted,
-preserved turnip)
1 ts Salt
1/2 c Chopped green onions; with
- tops

Clean and parboil pigs' tails according to Steps I and II in
the basic instructions; cut in 2-inch lengths. Return to the
pot with 2 quarts fresh water and all the remaining
ingredients except green onions. Bring to a boil, reduce
heat, cover and simmer for 1 1/2 hours.

Add the green onions just before serving.

Serves 6 to 8.

All these recipes are from "Innards and Other Variety
Meats". Jana Allen and Margret Gin.

Posted by Stephen Ceideberg; June 9 1992.

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Billy Carter Peanut Cake
Categories: Cakes, Desserts, Nuts, Dairy, Cheese
Yield: 1 Cake

MMMMM-------------------------BASE LAYER------------------------------
2/3 c Crushed peanuts
1 c Flour
1/4 lb Butter

MMMMM-------------------------2ND LAYER------------------------------
2/3 c Peanut butter
8 oz Cream cheese
1 c 10x (confectioner's) sugar
8 oz Cool Whip

MMMMM-------------------------3RD LAYER------------------------------
3 3/8 oz Pkg instant chocolate
- pudding
3 3/8 oz Pkg instant vanilla
- pudding
2 2/3 c Whole milk

MMMMM-------------------------4TH LAYER------------------------------
8 oz Cool Whip

MAKE THE BASE: Combine and press down in 9" x 13" pan.
Bake at 350ºF/175ºC for 15 minutes.

MAKE THE 2ND LAYER: Blend first 3 ingredients until
smooth, then fold in Cool Whip. Spread on base layer.

MAKE THE 3RD LAYER: Beat at high speed about 5 minutes
until thick. Spread over second layer.

FINISH THE CAKE: Spread Cool Whip over all. Sprinkle with
crushed peanuts.

KEEP REFRIGERATED. May be frozen.

Makes one cake. Serve with Billy Beer

RECIPE FROM: http://www.cooks.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rufus Estes' Peanut Soup
Categories: Nuts, Soups, Herbs, Vegetables
Yield: 4 Servings

1 1/2 pt Raw peanuts
Bay leaf
1 Rib celery
Mace
1 sm Onion
1 c Heavy cream
Croutons; for serving

Made like a dry pea soup. Soak a pint and one-half nut
meats over night in 2 quarts of water. In the morning add
3 bay leaves, rib of celery, blade of mace and 1 slice of
onion. Boil slowly for 4 or 5 hours, stirring frequently
to keep from burning. Rub through a sieve and return to
the fire, when heated through again add 1 cupful of
cream. Serve hot with croutons.

RECIPE FROM: http://www.americanfoodroots.com

Uncle Dirty Dave's Archives

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