DIAMOND BRAND WALNUTS RECIPES

DENISE'S PEANUT CHICKEN RECIPE | ALLRECIPES

Denise's Peanut Chicken Recipe | Allrecipes image

This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal

Provided by NEECEEWAGS

Categories Asian Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon wok oil or peanut oil
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 medium red bell pepper, chopped
1 ½ cups chicken broth
2 teaspoons soy sauce
1 tablespoon sugar
1 clove garlic, minced
¼ teaspoon ground cayenne pepper
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon cornstarch
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 cups chopped dry roasted peanuts

Steps:

Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

Nutrition Facts : Calories 437.4 calories, CarbohydrateContent 18.8 g, CholesterolContent 46.2 mg, FatContent 29.1 g, FiberContent 5.6 g, ProteinContent 29.7 g, SaturatedFatContent 4.4 g, SodiumContent 154.9 mg, SugarContent 5.9 g

CARROT CAKE ~DOCTORED MIX RECIPE - MY CAKE SCHOOL

Carrot Cake ~Doctored Mix Recipe - My Cake School image

This moist and delicious Carrot Cake starts with cake mixes!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 8

Ingredients

1 box spice cake mix
1 box white cake mix
Follow box instructions, substituting orange juice for half of the water.
1 teaspoon cinnamon
3/4 c. shredded coconut
2 1/4-2 1/2 cups carrots, grated fine
4 oz. crushed, drained pineapple. (We buy an 8 oz can of crushed pineapple and use about half) put in a strainer to let the excess juice drain out
1 cup chopped pecans.

Steps:

Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions. Then add remaining ingredients. Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter. You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe. If you half the recipe, I would use the spice cake mix rather than the white.

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