Fill a glass with ice, and pour in the amaretto, orange juice, and sweet and sour mix. Stir together and serve.
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.
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.
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.
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.
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.
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).
Beat eggs with enough flour to make like pancake dough.
Cut pork in cubes and coat with egg batter.
Deep-fry in oil until light brown.
Salt and pepper to taste.
Set aside.
Cut peppers and onions in strips.
In skillet, prepare sweet and sour mix with reserved pineapple juice.
Heat until thickened.
Add green peppers and onions.
Cook until tender.
Add pork; heat.
Add pineapple chunks.
Serve over fried rice.
owl mix together the beef, pepper, salt, egg, onion, and oatmeal. Once
f any connective tissue and cut away any green-
Stem, seed, and slice jalapenos into rounds.
Add mix and peppers in a glass jar with a tight fitting lid.
Steep for at least 24 hours.
Note: The longer the steeping time the hotter the mix. Experiment to find your favorite heat level. The jalapenos will soften and \"cook\" in the acidic juice, adopting a sweet and sour flavor. Use these sweet and sour peppers in place of your jarred, pickled jalapenos and you'll never go back -- you'll find yourself making this recipe just to get the sweet and sour peppers!
Preheat oven to 350\u00b0F.
Using a 3-quart baking dish, spray with a no-stick cooking spray, Pam.
Place chicken breasts in the bottom of the baking dish.
Cut green pepper and white onion in a simular shape, small boxed sections.
Place onion, green pepper, and drained pineapple chunks on top of chicken. Top with 1 bottle of Kikoman's Sweet and Sour Sauce.
Cover with aluminum foil.
Bake for 2 1/2 hours.
or 10 mins until browned and cooked through. Transfer to a
eat. Toss together pork, peppers and oil. Season. Working in batches
To make the sweet and sour sauce sauce; in a saucepan
n your refrigerator.
Rinse and clean the parts with cold
In large mixing bowl combine and mix: ground meat, sugar, black pepper
For the sauce - mix the cornstarch with 1/4
eatballs using your favorite recipe for meatballs, and shape into about 1
gh-medium heat, saute garlic and jalapeno until tender.
Add