Slice beef very thinly across the grain
Heat pineapple, sugar and
gelatin
to\tboiling
point. Remove from heat.\tBreak up
cream cheese in pineapple mixture and stir well to melt.
Add\tlemon
juice
and milk, then sour cream (or Cool Whip).
Add nuts
and\tcherries.
Pour into 9 x 13-inch Pyrex dish or large
mold.
Congeal.
(Use
sour cream for salad or Cool Whip for dessert.)
Mix all ingredients except Sweet and Sour Sauce and parsley; shape into 20 meatballs and place in baking pan.
Bake meatballs in preheated 350 degree oven until browned and no longer pink in center, about 20 minutes.
Arrange meatballs in serving dish; pour hot Sweet and Sour Sauce over meatballs and sprinkle with parsley.
Serve over noodles or rice.
r skillet, brown the ground beef and onions over medium-high
Combine the lime juice, kecap manis and ketchup in a bowl and set aside.
Heat the oil in a wok over a high heat and stir-fry the carrot and pepper for 1 min, until just tender. Remove from the heat and set aside.
Return the wok to the heat on medium. Stir-fry the garlic and ground beef for 5-7 mins, stirring to break up any lumps, until browned.
Return the vegetables with the lime juice mixture, shallots and mint to the wok and toss to combine. Garnish with mint and serve with steamed rice.
nd top with Herbed Sour Cream.
Herbed Sour Cream.
Combine
ackage directions.
Divide ground beef in half and make two
Trim beef and cut into 2\" x 1/8\" strips Heat oil and ginger in wok or 10-inch skillet.
Add beef, garlic and onion.
Stir-fry approximately 5 minutes until beef is brown.
Add green pepper and stir-fry 2 minutes.
Stir in pineapple through tomato and heat through.
Serve on rice.
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
Heat Crisco oil in frying pan.
Put beef cubes in hot oil. Brown on all sides.
Add soup and sweet and sour sauce.
Add onion, finally season to taste.
Simmer for 45 minutes.
Serve with/over rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place pork, water, ginger and soy in a pan; bring to a boil over high heat.
Cover, reduce heat and simmer for 5 minutes. Drain and let cool.
Prepare Sweet-Sour Sauce and set aside.
Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.
ix well.
Add the beef and vegetables, cover and turn
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
Disjoint chicken wings or thighs, breasts and wings.
Sprinkle with garlic salt.
Dip in cornstarch, then into egg mixture.
Fry until golden brown.
Or place in baking pan or dish.
Pour Sweet and Sour Sauce over the chicken.
Bake at 350\u00b0 for 1 hour (turning occasionally).
edium heat; cook the ground beef, onion, celery, and green bell
Preheat oven to 250 degrees F (120 degrees C).
Put flour into a large, sealable plastic bag; add beef cubes and seal bag. Shake bag to coat beef in flour; transfer beef to a large casserole dish.
Top beef with sliced onions.
Whisk water, ketchup, soy sauce, vinegar, Worcestershire sauce, and sugar together in a bowl; pour over the onion slices. Cover the dish with aluminum foil.
Bake in preheated oven until the beef is tender enough to pull apart with a fork, about 3 hours.