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Bacon Wrapped Water Chestnuts III
In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking ... [... more]
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Spinach Dip with Water Chestnuts
In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving. Water chestnuts add a delightful twist to this ... [... more]
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Water Chestnut Wraparounds
Combine shoyu sauce and sugar. Stir in water chestnuts. Marinate chestnuts overnight. Wrap bacon slice around each chestnut. Fasten with a wooden pick. Place on a rack in shallow baking pan. Bake at 350 degrees F (175 degrees C) for 30-35 ... [... more]
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Angel Hair Pasta with Peppers and Chicken
In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes. Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, ... [... more]
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Asian Chicken Noodle Salad
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet. Bake 7 to 10 minutes in the preheated ... [... more]
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Asparagus and Water Chestnuts
Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the ... [... more]
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Kung Pao Chicken
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in ... [... more]
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Water Chestnut Dip
In a medium bowl, mix the water chestnuts, vegetable soup mix, sour cream, mayonnaise, hot sauce and green onion. Refrigerate at least 2 hours before serving. Spicy (but not too hot!), crunchy, flavorful dip. Tastes delicious on buttery, round ... [... more]
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Moo Goo Gai Pan
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and ... [... more]
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Aromatic Asian Burgers (Abalos Style)
Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground beef, green onion, and water chestnuts in a bowl until evenly combined; form into four patties. Heat the peanut oil in a skillet over medium-high ... [... more]
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Culinarius' Thai Chicken Stew
Heat the sesame oil in a stockpot over medium-high heat; add the chicken, lemon juice, and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes. Whisk together the coconut milk, curry paste, and flour in a bowl until ... [... more]
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