Brown chicken in skillet and transfer to slow cooker.
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.
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.
ops and bottoms of the ciabatta with a smattering of Hot Mustard.
Mix flour, sea salt and pepper on a large plate.
lightly beat egg whites in a medium bowl.
spread coconut on another large plate.
dip shrimp in flour then in egg whites.
roll each shrimp in coconut until well covered.
heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
Soy Sauce:
Mix all ingredients and stir until sugar is dissolved.
makes 1 cup.
Serve shrimp with sweet and sour soy sauce.
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).
f any connective tissue and cut away any green-
Place cheese on ovenproof dish.
Cover with mustard.
Top with remaining ingredients.
Microwave carefully until just warm, not hot, about 4 to 5 minutes.
Spread on crackers or toast.
n pan, Add the onion and cook over medium until soft
Place sliced and seeded peppers in a large turkey roaster. Mix other ingredients until dissolved. Pour over the peppers and bring to a rolling boil over high heat. remove from heat and bottle immediately in hot, sterilized jars and lids. Seal.
ith cold water, pat dry, and place in a baking dish
In food processor or blender, blend mustard, sugar, maple syrup, oil, vinegar and salt until smooth. With motor running, add water, scraping down side of bowl as necessary.
Fill decorative jar or jars; seal.
Use immediately for hot mustard or store at room temperature for 2 weeks before using for mild mustard.
Make-ahead: Store at room temperature for up to 6 months.
To make the sweet and sour sauce sauce; in a
Combine mustard and vinegar and let sit overnight.
Beat eggs and sugar; add to mustard and vinegar and cook, stirring frequently, in double boiler until it starts to get thick (20 to 25 minutes).
Store in refrigerator.
Mix mustard and cider vinegar.
Cover and refrigerate overnight.
Next day, beat eggs and add sugar; continue to beat. Add this mixture to mustard and vinegar.
Cook in double boiler until thick.
Pour into clean jars and refrigerate.
Mix together mustard and cider vinegar.
Let stand overnight. Slightly beat eggs and sugar.
Mix together and add to mustard mixture.
Cool until thick.
Makes 1 pint.
In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
Store in refrigerator.
Combine the marinade ingredients and add the pork. Allow
eef, pepper, salt, egg, onion, and oatmeal. Once combined roll meat
eat. Toss together pork, peppers and oil. Season. Working in batches