Mandarinlamb Recipes

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MANDARIN LAMB

Make and share this Mandarin Lamb recipe from Food.com.

Provided by SilentCricket

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15



Mandarin Lamb image

Steps:

  • Cook and stir lamb strips and garlic powder in margarine in a 10-inch skillet, until lamb is brown, about 6 minutes.
  • Stir in onion and 1 cup water; heat to boiling.
  • Reduce heat; cover and simmer 15 minutes.
  • Heat 1 1/2 cups water and 1/2 tsp salt to boiling in 1 1/2-qt.
  • saucepan.
  • Stir in rice; reduce heat.
  • Cover and steam 15 minutes.
  • Mix 1/4 cup water, soy sauce, cornstarch, 1/2 tsp.
  • salt and pepper.
  • Stir into lamb mixture.
  • Add green pepper rings, reserving 2 or 3 rings for garnish.
  • Cook, stirring constantly until mixture thickens and boils.
  • Boil and stir 1 minute.
  • Fold in orange segments.
  • Serve over rice and garnish with reserved green pepper rings.
  • NOTE: Because of the saltiness of soy sauce, you may decrease or omit the salt in the sauce mixture.

Nutrition Facts : Calories 478.6, Fat 23.2, SaturatedFat 10.7, Cholesterol 105.3, Sodium 1453.3, Carbohydrate 38.8, Fiber 3, Sugar 10.5, Protein 28.4

1 1/2 lbs lean lamb, boneless shoulder cut into 1/2 inch strips
1/4 teaspoon garlic powder (or 1 clove fresh garlic, minced)
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
1 cup water
1 1/2 cups water
1/2 teaspoon salt
1 cup uncooked instant brown rice
1/4 cup water
3 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, cut into rings
1 (11 ounce) can mandarin orange segments, drained

MANDARIN SALAD

A slightly sweet dressing with the crunchiness of sugared almonds makes this an outstanding salad! Recipe is requested every time it is served. Found recipe in Woman's Day magazine in 1995.

Provided by Marie

Categories     Low Protein

Time 28m

Yield 16 serving(s)

Number Of Ingredients 13



Mandarin Salad image

Steps:

  • Shake first 6 dressing ingredients in a jar and refrigerate.
  • Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
  • Scrape into metal bowl and cool to room temperature.
  • Break up and store covered at room temperature.
  • Just before serving, put chopped lettuces in a large bowl.
  • Add celery, oranges, onions and almonds.
  • Shake dressing well and pour over salad.
  • Toss to mix and coat.

Nutrition Facts : Calories 160.5, Fat 10, SaturatedFat 1.1, Sodium 165.6, Carbohydrate 17.4, Fiber 3, Sugar 13.4, Protein 2.5

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup sliced almonds
1/3 cup sugar
1 head iceberg lettuce
1 head romaine lettuce
2 cups chopped celery
2 (11 ounce) cans mandarin oranges, drained
1 cup thinly sliced red onion

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