Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1283
Calories
78g
Protein
32g
Fat
166g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Peach | 1 medium (150g) | 59 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 to 1 1/2 pounds fully-cooked ham, cut into thin strips
- 1 1/2 tablespoons butter or margarine
- 1 cup chopped onion
- 1 16-ounce can sliced peaches
- 1 tablespoon prepared mustard
- 2 chicken bouillon cubes, crushed
- 2 medium sweet pickles, cut into thin strips
- 3/4 teaspoon crushed basil leaves
- 1/2 teaspoon seasoned pepper
- 1/2 cup sweet pickle juice
- 1 tablespoon cornstarch
- 3 cups hot cooked rice
- =
Directions
1
Cook ham in butter 2 minutes. Add onion and continue cooking until tender crisp.
2
Drain peaches, reserving syrup; add water to syrup to measure 1-1/2 cups. Stir syrup mixture, mustard, bouillon cubes, pickles, basil and pepper into pan. Cover and simmer 20 minutes. Add peach slices; simmer, covered, 5 minutes more.
3
Blend pickle juice into cornstarch; stir into meat mixture. Cook and stir until thickened and bubbly. Serve over fluffy rice.
Recipe sourced from
fandom