God Damn, you fucking Linux zealots try so hard to run Windows application on your hippy Linux loads. Why don't you just run Windows and be done with it. It not like you have to really pay for XP or anything....
Smoky Cock Breast Fillets And Apples Ingredients: 6 boned and skinned Cock breasts 1-1/2 teaspoons liquid smoke -- divided 1/2 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon mace 1/4 teaspoon nutmeg 1/4 teaspoon dry mustard 1/4 teaspoon pepper 3 tablespoon clarified butter 3 cooking apples -- peeled and sliced
Instructions: Rub each Cock breast fillet with 1/4 teaspoon liquid smoke. In small bowl, mix together poultry seasoning, salt, mace, nutmeg, dry mustard and pepper; sprinkle on both sides of Cock and let sit about 5 minutes.* In 10-inch nonstick fry pan over medium temperature, pour clarified butter and heat about 2 minutes. Add seasoned Cock fillets and cook about 5 minutes. Turn Cock and add apples, arranging so they touch bottom and sides of pan and lie on top of Cock; cook 5 minutes more. Rearrange so that Cock is on top of apples; cook about 4 minutes more or until Cock and apples are tender.
I really prefer the on-line comics in black and white. When I get board at work I can print them out and color them in with my sharpie collection. This kills a lot of time in the early morning while I wait for my cron jobs to finish. It also makes great cube art!
What a tard! Is this your first time on/.? Were you really sad to hear the most prolific hack writer in history was dead? No more novels for the knuckle dragging masses. I know, try reading something a little more substantial, Hop on Pop or maybe some of the Nancy Drew series. You sir are a dumb ass...and people ask me why I'm so jaded.
microsoft does not warrant that the functions contained in the software or work will meet your requirements, or that the operation of the work will be uninterrupted or error-free, or that defects in the software or work can be corrected. furthermore, microsoft does not warrant or make any representations regarding the use or the results of the use of the software or work or related documentation in terms of their correctness, accuracy, reliability, or otherwise. no oral or written information or advice given by microsoft or its authorized representatives shall create a warranty or in any way increase the scope of this warranty. should the licensed software or work prove defective after microsoft has delivered the same, you, and you alone, shall assume the entire cost associated with all necessary servicing, repair or correction.
microsoft does not warrant that the functions contained in the software or work will meet your requirements, or that the operation of the work will be uninterrupted or error-free, or that defects in the software or work can be corrected. furthermore, microsoft does not warrant or make any representations regarding the use or the results of the use of the software or work or related documentation in terms of their correctness, accuracy, reliability, or otherwise. no oral or written information or advice given by microsoft or its authorized representatives shall create a warranty or in any way increase the scope of this warranty. should the licensed software or work prove defective after microsoft has delivered the same, you, and you alone, shall assume the entire cost associated with all necessary servicing, repair or correction.
Microsoft does not warrant that the functions contained in the software Or work will meet your requirements, or that the operation of the work Will be uninterrupted or error-free, or that defects in the software or Work can be corrected. Furthermore, Microsoft does not warrant or make Any representations regarding the use or the results of the use of the Software or work or related documentation in terms of their correctness, Accuracy, reliability, or otherwise.
Sautéed Thymus is sweetbreads (as long as they are beef). With onions and a little veal reduction there is nothing better. Will this drive the costs down? Let's hope so. Can the recipe troll provide a little something for this story?
"now in an apartment building" Good thing you left that collage thing alone. From, like, reading your post it was obviously a waste of money. By the way, when you fought the sales guy, who won? Anyone who thinks any phone "kicks ass" like, still listens to Warrant and Striper. A high end PC "kicks ass", me tit fucking your Mom "kicks ass", a phone (unless it gives you free 900 calls) will never "kick ass"! You ACs make my pussy hurt!
Floppy drives are going away! Have you looked at the MACs lately? I say good riddance. I just built a new AMD machine and did not install a floppy drive. The only floppy disks I have laying around are stored with the ZIP disks I don't use anymore. With the cost of burnable media being equal or cheaper who needs them. With the new burners the read/write process is faster anyway.
WOW, you're a Socialist Canadian and you have electricity? Does that really follow your ideology? I mean if one person in Canada has power, should the whole crappy nation have power? Or are you just showing how your socialist society does not work?
Great idea. Why not directly get some Hamas members to do the programming for you. If you send your project to India there's a good chance that's who will be doing the work. If you send your money anywhere overseas you're a fool. There are many American programmers out of work. You could hire temp programmers, cheap, get better work and keep the money in the US. Maybe if you allow the brown skin fellows to produce enough of your code they can add a few "trap doors". That way the people who would rather kill us than look at us can come back in and gain control of the software and do some damage. In a perfect world you're coding something for a banking system and your accounts in their system. The fact that you would even consider giving business to anyone outside of the US astounds me, you silly fuck.
2/3 lb Beef cubed 1/2 c Flour seasoned with salt and pepper OIL for fryin 2 Sliced onions 4 Minced cloves garlic 3 Sliced carrots 1 ts Minced parsley 1/2 ts Thyme Salt and pepper to taste Beef broth or stock 2 Bottles (12-oz each) Guinness
Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve.
11/2 lb Unsalted butter plus about 2 ts Butter for greasing molds 1 1/3 c Dark brown sugar 3 Eggs beaten 3 tb Dark corn syrup 2/3 c Self-rising flour 1 pn Salt 1/2 ts Ground cinnamon 1/2 ts Freshly grated nutmeg 1/2 ts Apple pie spice 1 Lemon juice of 1 Orange fine grated rind of 1 Lemon fine grated rind of 4 c Fresh bread crumbs 1 1/3 c Golden raisins 1 1/3 c Raisins 1 1/3 c Currants 1/3 c Chopped mixed citrus peel 2 ounces To 1/2 cup brandy
Garnish with holly Ignite with brandy
Thickly butter and dust with flour two 1-quart molds china, ceramic or glass bowls. Set aside.
Beat the 1/2 lb. butter until soft. Add sugar and beat until fluffy. Gradually beat in the eggs and syrup.
Sift flour with salt and spices fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator.
Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours remove from the water.
Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a
string and ends of the cloth tied in a knot over the pudding mold.
Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in ignited brandy, and bedight with Christmas holly stuck into the top. Yield: Two 2 lb. puddings.
Yield: 4 servings 3 tb Sake (rice wine) 1 tb All purpose soy sauce 2 ts Sugar 1 inch piece ginger root; Cut into paper thin slices 8 Chicken livers; trimmed of All fat 2 Whole chicken breasts or 4 Legs; boned and cut into 1 Inch pieces 8 Scallions;including 3 inches Of the green stems, cut into 1 to 1 1/2 inch long pieces 1 1/2 c Teriyaki sauce Kona sansho (Japanese pepper)
PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers.
Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade.
2. On each of 4 small skewers, string 4 halved chicken livers. On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.
TO COOK:Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes.
Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. Set the livers aside on a plate. Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.
TO SERVE: Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. sprinkle with a little kona sansho, and moisten each skewer with a ts. or so of the marinade.
Yield: 4 servings
2 lb Squid, cut into rings
1 c Coconut milk
2 Cloves garlic, chopped
6 tb Fish sauce
3 tb Peanuts, finely chopped
Juice of 1 lime
Cayenne to taste
1 ts Sugar
Coconut milk is easily made if you have a blender or food processor.
Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry grated
coconut. Beat it in the food processor or blender for at least 1
minute. Strain it through a sieve or through cheesecloth. Marinate
the squid for 1 hour in coconut milk to which you have added the
garlic. Prepare the coals and skewer the squid.
To make the dipping sauce which makes this dish so distinctive,
combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
Grill the squid for about 3 minutes on one side. When brown, turn
over and barbecue 3 minutes more.
Serve accompanied by the dipping sauce.
This recipe will produce tasty grilled fish if you use firm varieties
such as swordfish, sea bass or halibut, cutting the steaks or fillets
into large squares.
This dish serves 4 to 6 as part of a larger meal.
Add to My Recipes | Vote for this recipe | Read Reviews | Review this recipe
2 c Unbleached white flour
2 tb Berbere
1 tb Sugar
1 1/2 ts Salt
1/4 c Light oil
Preheat oven to 350F. In a bowl combine flour, berbere, sugar & salt.
Gradually mix in about 2/3 c of water until a thick paste is formed.
Dump the mixture onto a floured board & knead until you have a stiff
dough. Make a well in the centre of the dough ball & pour in the oil.
Fold the dough over the oil & knead for another 5 minutes.
Cover the dough with a cloth to keep it moist. Break off chunks to
roll into 1/4" round strips. Cut these strips into 1/2" long pieces,
preferably using scissors so that the ends wil lbe pinche. Bake on a
flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to
ensure even browning. When cool, store in an airtight container.
Yield: 6 servings
Add to My Recipes | Vote for this recipe | Read Reviews | Review this recipe
6 Chicken breast halves
-- (boneless, skinless)
2 1/2 tb Reduced-sodium soy sauce
1 1/2 tb Water
2 ts Cornstarch
2 tb Dry sherry
1 ts Sugar
1 ts Grated fresh ginger
1/2 ts Crushed red pepper
1/4 ts Salt
3 ts Peanut oil
2 md Green peppers
-- cut into 3/4-inch pieces
4 Green onions
-- diagonally sliced
-- into 1-inch lengths
1/3 c Walnut halves
[NAH Editor's note: Serve this over rice and you'll cut the percent of
calories from fat.]
DIRECTIONS:
===========
Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and
water, then blend into the cornstarch; stir in the sherry, sugar, ginger,
red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut
oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add
the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove.
Add the rest of the oil and stir-fry half of the chicken for 2 minutes.
Return all the chicken to the wok and stir in the soy mixture. Cook and
stir until bubbly. Stir in the vegetables and walnuts, cover and cook for
1 minute.
Per serving:
Calories: 229 Protein: 30 grams Carb: 4 grams
Sodium: 404 mg Fat: 9 grams (35% of calories)
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God Damn, you fucking Linux zealots try so hard to run Windows application on your hippy Linux loads. Why don't you just run Windows and be done with it. It not like you have to really pay for XP or anything....
http://www.fark.com is a web site you cock smack...
I can tell you I have had my son in the bathroom many times. Sometime I have to clean him up a bit.
Don't let their words hurt you son.
Love,
Mom
Smoky Cock Breast Fillets And Apples
Ingredients:
6 boned and skinned Cock breasts
1-1/2 teaspoons liquid smoke -- divided
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3 tablespoon clarified butter
3 cooking apples -- peeled and sliced
Instructions:
Rub each Cock breast fillet with 1/4 teaspoon liquid smoke. In small bowl, mix together poultry seasoning, salt, mace, nutmeg, dry mustard and pepper; sprinkle on both sides of Cock and let sit about 5 minutes.* In 10-inch nonstick fry pan over medium temperature, pour clarified butter and heat about 2 minutes. Add seasoned Cock fillets and cook about 5 minutes. Turn Cock and add apples, arranging so they touch bottom and sides of pan and lie on top of Cock; cook 5 minutes more. Rearrange so that Cock is on top of apples; cook about 4 minutes more or until Cock and apples are tender.
I really prefer the on-line comics in black and white. When I get board at work I can print them out and color them in with my sharpie collection. This kills a lot of time in the early morning while I wait for my cron jobs to finish. It also makes great cube art!
What a tard! Is this your first time on /.? Were you really sad to hear the most prolific hack writer in history was dead? No more novels for the knuckle dragging masses. I know, try reading something a little more substantial, Hop on Pop or maybe some of the Nancy Drew series. You sir are a dumb ass...and people ask me why I'm so jaded.
HA
Offtopic, Inflammatory, Inappropriate, Illegal, or Offensive...that's me!
OSS and Linux makes baby jesus cry...
microsoft does not warrant that the functions contained in the software
or work will meet your requirements, or that the operation of the work
will be uninterrupted or error-free, or that defects in the software or
work can be corrected. furthermore, microsoft does not warrant or make
any representations regarding the use or the results of the use of the
software or work or related documentation in terms of their correctness,
accuracy, reliability, or otherwise. no oral or written information or
advice given by microsoft or its authorized representatives shall create
a warranty or in any way increase the scope of this warranty. should
the licensed software or work prove defective after microsoft has
delivered the same, you, and you alone, shall assume the entire cost
associated with all necessary servicing, repair or correction.
I want it, I want it, I want it.
microsoft does not warrant that the functions contained in the software
or work will meet your requirements, or that the operation of the work
will be uninterrupted or error-free, or that defects in the software or
work can be corrected. furthermore, microsoft does not warrant or make
any representations regarding the use or the results of the use of the
software or work or related documentation in terms of their correctness,
accuracy, reliability, or otherwise. no oral or written information or
advice given by microsoft or its authorized representatives shall create
a warranty or in any way increase the scope of this warranty. should
the licensed software or work prove defective after microsoft has
delivered the same, you, and you alone, shall assume the entire cost
associated with all necessary servicing, repair or correction.
Microsoft does not warrant that the functions contained in the software
Or work will meet your requirements, or that the operation of the work
Will be uninterrupted or error-free, or that defects in the software or
Work can be corrected. Furthermore, Microsoft does not warrant or make
Any representations regarding the use or the results of the use of the
Software or work or related documentation in terms of their correctness,
Accuracy, reliability, or otherwise.
Sautéed Thymus is sweetbreads (as long as they are beef). With onions and a little veal reduction there is nothing better. Will this drive the costs down? Let's hope so. Can the recipe troll provide a little something for this story?
"now in an apartment building"
Good thing you left that collage thing alone. From, like, reading your post it was obviously a waste of money.
By the way, when you fought the sales guy, who won?
Anyone who thinks any phone "kicks ass" like, still listens to Warrant and Striper. A high end PC "kicks ass", me tit fucking your Mom "kicks ass", a phone (unless it gives you free 900 calls) will never "kick ass"! You ACs make my pussy hurt!
Floppy drives are going away! Have you looked at the MACs lately? I say good riddance. I just built a new AMD machine and did not install a floppy drive. The only floppy disks I have laying around are stored with the ZIP disks I don't use anymore. With the cost of burnable media being equal or cheaper who needs them. With the new burners the read/write process is faster anyway.
Albums are in vinyl format and tapes are in magnetic tape format you fucknock. What a DA.
Did you even look, you DA? It's CBS news; yea I know another Zionist press org.
WOW, you're a Socialist Canadian and you have electricity? Does that really follow your ideology? I mean if one person in Canada has power, should the whole crappy nation have power? Or are you just showing how your socialist society does not work?
Great idea. Why not directly get some Hamas members to do the programming for you. If you send your project to India there's a good chance that's who will be doing the work. If you send your money anywhere overseas you're a fool. There are many American programmers out of work. You could hire temp programmers, cheap, get better work and keep the money in the US. Maybe if you allow the brown skin fellows to produce enough of your code they can add a few "trap doors". That way the people who would rather kill us than look at us can come back in and gain control of the software and do some damage. In a perfect world you're coding something for a banking system and your accounts in their system. The fact that you would even consider giving business to anyone outside of the US astounds me, you silly fuck.
2/3 lb Beef cubed
1/2 c Flour seasoned with salt and pepper
OIL for fryin
2 Sliced onions
4 Minced cloves garlic
3 Sliced carrots
1 ts Minced parsley
1/2 ts Thyme
Salt and pepper to taste
Beef broth or stock
2 Bottles (12-oz each) Guinness
Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and garlic in same oil
and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat
and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume.
Pour sauce over meat and serve.
Too bad, it sounds like someone we need in America. There are far too many brown skin people here.
11/2 lb Unsalted butter plus about
2 ts Butter for greasing molds
1 1/3 c Dark brown sugar
3 Eggs beaten
3 tb Dark corn syrup
2/3 c Self-rising flour
1 pn Salt
1/2 ts Ground cinnamon
1/2 ts Freshly grated nutmeg
1/2 ts Apple pie spice
1 Lemon juice of
1 Orange fine grated rind of
1 Lemon fine grated rind of
4 c Fresh bread crumbs
1 1/3 c Golden raisins
1 1/3 c Raisins
1 1/3 c Currants
1/3 c Chopped mixed citrus peel
2 ounces
To 1/2 cup brandy
Garnish with holly
Ignite with brandy
Thickly butter and dust with flour two 1-quart molds china, ceramic or glass bowls. Set aside.
Beat the 1/2 lb. butter until soft. Add sugar and beat until fluffy.
Gradually beat in the eggs and syrup.
Sift flour with salt and spices fold into the butter mixture with the
lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated
across the center and securely tied in place. Leave overnight in refrigerator.
Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours remove from the water.
Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a
string and ends of the cloth tied in a knot over the pudding mold.
Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing
in ignited brandy, and bedight with Christmas holly stuck into the top.
Yield: Two 2 lb. puddings.
Yield: 4 servings
3 tb Sake (rice wine)
1 tb All purpose soy sauce
2 ts Sugar
1 inch piece ginger root; Cut into paper thin slices
8 Chicken livers; trimmed of All fat
2 Whole chicken breasts or 4 Legs; boned and cut into 1 Inch pieces
8 Scallions;including 3 inches Of the green stems, cut into 1 to 1 1/2 inch long pieces
1 1/2 c Teriyaki sauce
Kona sansho (Japanese pepper)
PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers.
Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade.
2. On each of 4 small skewers, string 4 halved chicken livers. On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.
TO COOK:Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes.
Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. Set the livers aside on a plate. Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.
TO SERVE: Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. sprinkle with a little kona sansho, and moisten each skewer with a ts. or so of the marinade.
Yield: 4 servings
2 lb Squid, cut into rings
1 c Coconut milk
2 Cloves garlic, chopped
6 tb Fish sauce
3 tb Peanuts, finely chopped
Juice of 1 lime
Cayenne to taste
1 ts Sugar
Coconut milk is easily made if you have a blender or food processor.
Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry grated
coconut. Beat it in the food processor or blender for at least 1
minute. Strain it through a sieve or through cheesecloth. Marinate
the squid for 1 hour in coconut milk to which you have added the
garlic. Prepare the coals and skewer the squid.
To make the dipping sauce which makes this dish so distinctive,
combine the fish sauce, peanuts, sugar, lime juice and the cayenne.
Grill the squid for about 3 minutes on one side. When brown, turn
over and barbecue 3 minutes more.
Serve accompanied by the dipping sauce.
This recipe will produce tasty grilled fish if you use firm varieties
such as swordfish, sea bass or halibut, cutting the steaks or fillets
into large squares.
This dish serves 4 to 6 as part of a larger meal.
Yield: 4 cups
Add to My Recipes | Vote for this recipe | Read Reviews | Review this recipe
2 c Unbleached white flour
2 tb Berbere
1 tb Sugar
1 1/2 ts Salt
1/4 c Light oil
Preheat oven to 350F. In a bowl combine flour, berbere, sugar & salt.
Gradually mix in about 2/3 c of water until a thick paste is formed.
Dump the mixture onto a floured board & knead until you have a stiff
dough. Make a well in the centre of the dough ball & pour in the oil.
Fold the dough over the oil & knead for another 5 minutes.
Cover the dough with a cloth to keep it moist. Break off chunks to
roll into 1/4" round strips. Cut these strips into 1/2" long pieces,
preferably using scissors so that the ends wil lbe pinche. Bake on a
flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to
ensure even browning. When cool, store in an airtight container.
Yield: 6 servings Add to My Recipes | Vote for this recipe | Read Reviews | Review this recipe 6 Chicken breast halves -- (boneless, skinless) 2 1/2 tb Reduced-sodium soy sauce 1 1/2 tb Water 2 ts Cornstarch 2 tb Dry sherry 1 ts Sugar 1 ts Grated fresh ginger 1/2 ts Crushed red pepper 1/4 ts Salt 3 ts Peanut oil 2 md Green peppers -- cut into 3/4-inch pieces 4 Green onions -- diagonally sliced -- into 1-inch lengths 1/3 c Walnut halves [NAH Editor's note: Serve this over rice and you'll cut the percent of calories from fat.] DIRECTIONS: =========== Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt. Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove. Add the rest of the oil and stir-fry half of the chicken for 2 minutes. Return all the chicken to the wok and stir in the soy mixture. Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute. Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories)