Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Slice and simmer the vegetables for 25 minutes in covered frypan.
After cooking 10 minutes, slice the apple over the vegetables.
Pour vegetables into a 2 1/2-quart casserole.
Pour the sweet 'n sour sauce over top.
Put in oven at 350\u00b0 for 15 minutes.
Best with fish or chicken.
Mix together all ingredients, make into meatballs, roll in flour and fry in a little oil until done.
When done, put in a container and add the rest of the sweet 'n sour sauce.
It's best if eaten the next day.
Warm on the stove or in the microwave--Enjoy!!
Cut up chicken into bite size pieces.
Peel and slice the carrots.
Cover bottom of skillet with oil; saute chicken until tan.
Add carrots; cover with water and cook until soft (about 1/2 hour).
Stir in sweet 'n sour sauce; simmer.
Let thicken while cooking rice according to package.
Stir in drained pineapple. Serve over rice.
Soak bread in bouillon.
Mash bread into meat.
Pour barbecue sauce and sweet n' sour into frying pan and mix thoroughly.
Form meat into 1-inch balls and dip into cold sauce.
Heat sauce on low heat and cook meatballs, turning until all sides are cooked. Simmer in sauce for about 2 hours or until sauce has become thick, dark and glazed.
Stir occasionally.
Drain off fat.
May be frozen and reheated.
Make 1-inch meatballs with ground beef and chopped onion. Cook until brown.
Place meatballs in crock-pot.
Mix together sweet 'n sour sauce, tomato sauce, soy sauce and brown sugar. Cook slow in crock-pot.
Serve over rice.
ut I'm writing the recipe the way Madame Wong wrote
then stir in to the soup and cook for another 20
e going to need the soup. You can use the leg
br>Thoroughly coat strips with Hot 'N Spicy Seasoning.
Spray large
In a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil. Reduce heat to low and simmer uncovered for 20 minutes.
Strain broth, discard ginger root and peppercorns. Return strained broth to pot. Add green onions, red pepper, mushrooms, bamboo shoots, rice wine vinegar, chili powder, and sesame oil. Simmer for 10 minutes or until vegetables are just tender. Serve in soup bowls over cooked white or brown rice.
arge airtight plastic container).
Soup Directions:
Sort and wash
Bring soup stock to a boil, add.<
Soak wood ear mushrooms in hot water for 30 minutes.
In medium skillet, heat oil and cook carrots, snow peas and green bell pepper over medium heat, stirring frequently 5 minutes or until crisp-tender.
Add water chestnuts, tomato, cucumber and sweet 'n sour spicy French dressing blended with brown sugar and soy sauce.
Simmer, covered, 5 minutes or until vegetables are tender.
Top, if desired, with sesame seeds.
Yields 6 servings.
o a boil in a soup pot; add the soy sauce
Drain all canned items.
Slice pork into tiny pieces.
Lightly brown meat in oil in 3-quart pan.
Drain and set aside.
In same pan, bring broth to boil.
Add pork, bamboo shoots, water chestnuts and mushrooms.
Simmer 5 minutes.
Add vinegar, soy sauce, salt and pepper.
Blend cornstarch and water; stir into soup.
Stir until slightly thickened and bubbly.
Stir soup to swirl; pour beaten egg into center of swirl; cook 2 more minutes.
In saucepan, combine mushrooms, shoots, meat, soy sauce and pepper in broth.
Bring to a boil and simmer 4 minutes.
Add tofu, vinegar and hot sauce.
Mix arrowroot and water.
Add slowly to soup.
Stir until soup thickens.
Slowly stir beaten egg into hot soup.
Garnish with scallions.
Serves 4 to 6.
ixture.
Continue cooking until soup is thickened, about 1 minute