Chunks Recipes

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CHUNKS



Chunks image

This cookie has whole cashews and chunks of chocolate.

Provided by Larry N.

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 27m

Yield 48

Number Of Ingredients 9

1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 ¼ cups packed brown sugar
2 ¼ cups all-purpose flour
½ teaspoon baking soda
2 cups chopped semisweet chocolate
½ cup chopped cashews
½ cup whole cashews

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl, cream together the brown sugar and butter. Beat in the eggs one at a time, then stir in the vanilla. Sift flour and baking soda together and mix into butter mixture. Stir in cashews and chocolate. Drop by teaspoonfuls onto ungreased cookie sheets
  • Bake for 10 to 12 minutes, or until lightly brown.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 15.1 g, Cholesterol 17.9 mg, Fat 7.7 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 63.3 mg, Sugar 9.2 g

LAMB CHUNKS WITH OLIVES



Lamb Chunks with Olives image

This is one of those delicious dishes that are complex in taste but easy in preparation. In Le Marche it is made with lamb and Ascolane olives, because that is what the land provides, but it could be made with other green olives; black olives, such as taggiasche or Gaeta, would be fine, too. As in the recipe for Chicken with Olives and Pine Nuts (page 176), the simple pan-cooking method used here is typical of Le Marche. Try preparing other meats, such as beef or pork, the same way-keeping in mind that the cooking time will vary-and the results will be excellent. And though lamb shoulder is delicious and economical, more expensive lamb would be extraordinary prepared in the same style. This dish is good any time of year, too. In the winter, serve it with polenta and braised bitter greens such as broccoli di rape; in summer, a tossed green salad would go nicely.

Yield serves 6 or more

Number Of Ingredients 10

3 1/2 pounds boneless lamb shoulder or leg
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil
7 plump garlic cloves, crushed and peeled
1/2 teaspoon peperoncino flakes, or to taste
2 tablespoons fresh rosemary leaves, stripped from the branch
1 cup white wine
2 tablespoons red-wine vinegar
1 1/2 cups brine-cured green Italian olives or oil-cured black Italian olives, crushed and pitted
A deep skillet or sauté or braising pan, 11- or 12-inch diameter, with a cover

Steps:

  • Trim the exterior fat from the lamb shoulder or leg, and cut the meat into 2-inch pieces, removing fat and bits of cartilage as you find them. Pat the pieces dry with paper towels, and season all over with 1 teaspoon of the salt.
  • Pour the olive oil into the pan, and set it over medium heat. Scatter in the crushed garlic cloves and peperoncino. When the garlic is sizzling, lay in all the lamb pieces in one layer, scatter the rosemary on top, and season with the remaining teaspoon salt. When the meat starts to sizzle, cover the pan, lower the heat, and let it cook gently, browning slowly and releasing its fat and juices.
  • After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue covered cooking for another 10 to 15 minutes, until the lamb is nicely browned all over and the pan juices have thickened and caramelized. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon of the fat from one side.
  • Stir the wine and vinegar together, and pour them into the skillet, swirling them with the pan juices. Turn up the heat, bring the liquids to a boil, and cook them down quickly to form a syrupy sauce. Drop the olives into the pan, all around the lamb chunks, then cover and adjust the heat to a bubbling simmer. Cook for another 10 minutes or so, again concentrating the juices and marrying the flavors. Finally, cook uncovered for a few minutes, tumbling the meat and olives in the pan, coating them with the sauce.
  • Serve immediately, right from the skillet, or heap the meat chunks on a platter or in a shallow serving bowl. Spoon out any sauce and olives left in the pan, and drizzle over the lamb.

PORK CHUNKS



Pork Chunks image

This recipe just came from my head one evening, when I was decideing what to do with 3 left over pork-chops, I know that I wanted the prok to taste spicy, and I just love onion a garlic, so here it is, enjoy, is great served with rice.

Provided by Michele

Categories     Pork

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 12

3 pork chops, cut into chunks
3 minced garlic cloves
1/2 cup chopped onion
creole seasoning (to taste)
1 pinch salt
1 pinch pepper
all purpose Greek seasoning (to taste)
1/2 cup soy sauce
2 teaspoons onion powder
1 teaspoon season salt
sticky rice (optional)
olive oil (enough to coat pan)

Steps:

  • Cut three pork chops into chunks, set aside.
  • Pour a little Olive Oil in Wok or Fry pan, doesn't matter, Turn stove on Medium heat, when oil is hot put in 3 minced garlic cloves, and 1/4 onion chopped. Saute until garlic starts to turn a little brown, add Pork Chunks, Cook until Pork is done, (no pink in middle) I like my Pork well done.
  • While pork is cooking, add to your taste creole seasoning, salt, pepper, Greek Rub, (I use pampered chef brand), Onion Powder, and Season Salt, all to your taste. Cook for a few more minutes, then add 1/2 cup Soy sauce, this gives the pork a nice brown color, Cook until Soy sauce is almost gone.
  • Put a lid on over the pork, on low heat for about 5 minutes.
  • Then it's ready to eat.
  • We like to serve this with sticky rice. Either on the side, or mixed with it.

Nutrition Facts : Calories 274.1, Fat 14.3, SaturatedFat 5, Cholesterol 75, Sodium 2802.3, Carbohydrate 7.7, Fiber 0.9, Sugar 2.6, Protein 28.2

CHICKEN CHUNKS



Chicken Chunks image

This was part of another recipe. When making the other recipe, I snacked on the chicken and loved it, so I decided to make it part of the dinner menu for another night.

Provided by Terry IN

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1 1/2 lbs boneless chicken breasts
1/2 cup all-purpose flour
3 tablespoons light olive oil

Steps:

  • Cut chicken into small chunks.
  • Place chicken into gallon baggie with flour. Turn to coat chicken.
  • Heat olive oil in a nice size skillet with lid. When oil is semi hot, shake off excess flour from chicken and place into the oil. Do not worry about stacking the chicken. Put on lid and let cook for about 7 minutes. Stirring occasionally to cook evenly.
  • Remove from heat when brown and serve.

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