Recipes Included On This Page Asian Chicken Dinner (Doug's Sort of) Asparagus Steak Oscar (Grilled) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Asian Chicken Dinner (Doug's Sort of) Recipe By : Doug Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked chicken 1 liter chicken stock -- (US quart) 1 cup milk [I used 2% Lactaid as I am lactose intolerant] 1 tablespoon madras curry powder 1 tablespoon flour -- mix this with the curry powder and some of the milk Cooked rice 4 cups assorted raw vegetables [I used: onions, celery, baby bok choy, mushrooms, tomatoes, baby cucumbers] Shredded coconut So, got the soup stock hot, added the chicken chopped up and the curry/flour/milk which I had combined. Put this on simmer while the rice cooked. When it was ready, I scooped a good sized scoop into a Chinese soup bowl, added a ladle of chicken with the soup, then layered the raw veggies over that. Served immediately. We didn't even come back for seconds, this is a very surprising dish, filling even though one would not think so. Also it was very good! Enjoy....Doug in BC Contributed to the FareShare Gazette by Doug; 20 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 7g Fat (27.8% calories from fat); 36g Protein; 5g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 2380mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Asparagus Steak Oscar (Grilled) Recipe By : Taste of Home Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope béarnaise sauce 1 pound fresh asparagus -- trimmed 1/4 pound fresh crabmeat 1/2 teaspoon minced garlic 2 tablespoons butter 1 tablespoon lemon juice 4 beef tenderloin steaks [1 inch thick, 3 ounces each] 1/8 teaspoon paprika Prepare béarnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. In a large skillet, sauté crab and garlic in butter for 3-4 minutes or until heated through. Stir in lemon juice; keep warm. Grill steaks, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145F, medium, 160F, 170F). Top with crab mixture, asparagus and béarnaise sauce. Sprinkle with paprika. Yields 4 servings. Prep/Total Time: 30 minutes. Contributed to the FareShare Gazette by Art; 14 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 381 Calories; 29g Fat (68.4% calories from fat); 21g Protein; 9g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 319mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat.

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