Coat pork cubes with flour, salt and pepper; mix.
Stir-fry with peanut oil for 4 to 5 minutes until brown.
Add carrots; stir-fry 1 to 2 minutes.
Cover for 1 minute.
Add green pepper; stir-fry 1 minute.
Cover for 1 minute.
Add pineapple chunks and sweet-sour sauce.
Cover and simmer on low until sauce is heated. Serve over white rice.
Mix sweet & sour sauce and bell peppers together in slow cooker.
Pour thawed meatballs in slow cooker.
Stir to coat meatballs with sauce and simmer on low heat for about 3 hours, stirring occasionally.
Cut bread in cubes.
Soak in a little cold water until soft. Squeeze out water.
Combine with remaining ingredients except Sweet-Sour Sauce.
Shape in balls the size of walnuts.
Place in jelly roll pan (or brown in skillet containing a little hot fat.) Bake in a very hot oven (450\u00b0) for 15 to 18 minutes.
Place balls in Sweet-Sour Sauce and simmer 10 minutes.
If balls are made ahead, add sauce to them and heat in the oven.
Makes about 36 meat balls, 8 to 9 servings.
Combine ice, rum, brandy, sweet-sour mix and orange juice in a blender container and blend. Serve in a 14-ounce old-fashioned glass. Serves 1.
Mix together turkey, water chestnuts, garlic and soy sauce in medium bowl.
Shape into 4 one-half inch thick patties.
Heat oil in skillet over medium heat.
Add patties and cook 10 to 12 minutes or until no longer pink, turning once.
Serve with Sweet Sour Pineapple Sauce.
In 1 3/4-quart casserole, combine sweet-sour sauce, 1/4 cup catsup, green pepper and peaches.
Set mixture aside.
In medium mixing bowl, combine egg, bread crumbs, 1 tablespoon catsup, soy sauce, ginger, garlic powder and pepper.
Add turkey and mix well. Shape into 4 loaves.
Arrange loaves in casserole.
Cook 8 to 10 minutes on High power, covered, until done.
Turn casserole 1/2 turn once.
ngredients in a large bowl. Mix well with a fork. Reserve
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.
Combine shrimp, pork, water chestnuts, ginger, and green onions.
Mix well.
Add salt, soy sauce, 5 spice, and pepper.
Spread wrappers out and place a portion of filling in each wrapper.
Moisten edges with water and fold over and seal.
Deep fry until crisp.
For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.
he watermelon wedge.
Reata Sweet & Sour Mix.
Makes 4 cups.
Combine meat, salt, pepper, Accent, chopped onion and eggs in a bowl and mix well.
Freeze for about 1 hour.
Form the mixture into balls about 3/4-inch in diameter.
Roll them lightly in flour and deep fry.
In a saucepan, saute garlic, quartered onion and bell pepper.
Add sweet and sour mix; stir and simmer for 5 to 8 minutes or until the sauce thickens.
Pour sauce over meatballs and serve.
Mix all ingredients in a tall glass -- in order given. Add Cranberry Juice last and fill with Sweet & Sour Mix.
Sweet and Sour Mix: Dissolve 8 ounce fresh squeezed lemon juice and sugar. Refrigerate.
Fill a glass with ice, and pour in the amaretto, orange juice, and sweet and sour mix. Stir together and serve.
s oj).
pour in sweet and sour mix (same amt as oj
All measurements are approximate.
Cut fruit into 1 inch chunks; lightly pack in a 2-cup measuring cup.
Add sweet&sour mix to the 2-cup level (the amount will vary according to how tightly the fruit is packed- somewhere between 1/2 to 3/4 cup).
Add Sugar/Splenda if desired- but we never do.
Put into blender and blenderize for 1 minute.
Add tequila and ice and blenderize for another minute.
Enjoy!
Pour sweet and sour mix and lemon-lime beverage separately into empty ice cube trays and freeze until solid, about 6 hours.
Remove frozen cubes from trays.
Combine cubes, amaretto, and cherries in blender; blend on high until smooth.
Stir together vodka, sweet and sour mix, and grenadine in an 8 ounce glass. Fill with ice.
Fill a large glass with ice. Pour in the rum, blue curacao, melon liqueur, sweet and sour mix, and apple juice. Stir to combine.
Fill a large glass 1/3 to 1/2 with ice and pour in shochu, sweet and sour mix, sugar and top off with club soda. Place a lime wedge on the rim.
For the dry mix: Combine all of the above