LITTLEMOO RECIPES

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LITTLE SMOKIES RECIPE | ALLRECIPES



Little Smokies Recipe | Allrecipes image

Great for parties and entertaining! Serve with toothpicks.

Provided by jrh05

Categories     Appetizers and Snacks    Meat and Poultry

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 16 servings

Number Of Ingredients 6

1 (18 ounce) bottle barbeque sauce
1 cup packed brown sugar
½ cup ketchup
1 tablespoon Worcestershire sauce
? cup chopped onion
2 (16 ounce) packages little wieners

Steps:

  • Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion, and wieners in the bowl of a slow cooker. Cook on LOW for 2 hours, or until ready to serve.

Nutrition Facts : Calories 285.4 calories, CarbohydrateContent 28.6 g, CholesterolContent 31.2 mg, FatContent 16.4 g, FiberContent 0.3 g, ProteinContent 6.4 g, SaturatedFatContent 6.3 g, SodiumContent 1040.1 mg, SugarContent 24.4 g

MOO GOO GAI PAN II RECIPE | ALLRECIPES



Moo Goo Gai Pan II Recipe | Allrecipes image

While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.

Provided by Bao Le

Categories     World Cuisine    Asian    Chinese

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
¼ pound sliced fresh mushrooms
¼ pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
¼ pound sliced bok choy
salt and black pepper to taste
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
¾ cup skinless, boneless chicken breast meat - thinly sliced
1 teaspoon white wine
¼ teaspoon white sugar
¼ cup chicken broth
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
  • Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

Nutrition Facts : Calories 173.5 calories, CarbohydrateContent 13.2 g, CholesterolContent 25.5 mg, FatContent 8.4 g, FiberContent 2.7 g, ProteinContent 12 g, SaturatedFatContent 1.5 g, SodiumContent 48.2 mg, SugarContent 3.6 g

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