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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray a large skillet with oil, leghtly brown the pork. | 2. Stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar. | 3. Dissolve the cornstarch in the water and stir it into the hot mixture. | 4. Cook on low, keep stirring until the sauce has thickened. | 5. Stir in the chestnuts. | 6. In a shallow baking dish spoon several tbs of the pork mixture into each crepe fold over and have them side by side. | 7. If any sauce left over spoon a little over the crepes then drizzle the butter over them and sprinkle with the sesame seeds. | 8. Bake in 350f oven for 10- 15 minutes, serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose dinner crepe batter	12		cooked	-	-	-	-
pork	2	cups	cooked cut	-	-	-	-
green pepper	1		seeded cut	14.8	3.4336	0.6364	0.1258
pineapple	1	can	sliced	123.6882	32.4558	1.3358	0.2969
chicken bouillon	1	cup		256.32	17.2896	15.9936	13.3248
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
water chestnut	1	can	sliced	-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
sesame seed	2	tablespoons	toasted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.