Preheat oven to 450\u00b0 and spray baking sheet with non stick spray.
Cut each potato into 8 wedges, making them all about the same size.
Place in a large bowl and toss with paprika, salt and pepper, then add olive oil and toss again.
Spread onto baking sheet and roast for 20 minutes.
Turn and bake for an additional 10 to 15 minutes or until golden brown.
Serve immediately.
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.
eat. Toss together pork, peppers and oil. Season. Working in batches
In large mixing bowl combine and mix: ground meat, sugar,
vers of any connective tissue and cut away any green-
ausage in a large bowl and mix in the chestnuts, green
eef, pepper, salt, egg, onion, and oatmeal. Once combined roll meat
n your refrigerator.
Rinse and clean the parts with cold
or 10 mins until browned and cooked through. Transfer to a
alt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using
rumbs, 2 tablespoons sweet and sour sauce, egg white and ground pepper; blend well
To make the sweet and sour sauce sauce; in a
Blend the sweet and sour sauce and water-set aside.
Place
il has heated add chicken and cook until no longer pink
Combine cornstarch, soy sauce and ginger in medium bowl. Add
Cut pork into think strips and season with pepper. Heat oil over high heat. Add pork and cook until white throughout.
Add bell pepper, scallions, and apple slices. Stir fry until scallions turn bright green. Add ginger and garlic and stir fry 1 minute longer.
Reduce heat. Add sweet and sour sauce, lemon juice and 1/2 cup water. Cook until sauce is hot and coats meat and vegetables, about 2 minutes.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through.
Add vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.
Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender.
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.
Heat oil in a large non-stick saute pan over medium heat and add the onion, carrots, celery, broccoli and mushrooms.
Cook for 6-7 minutes, until the vegetables begin to soften and the mushrooms begin to brown.
Raise the heat and add the pepper strips, zucchini, garlic and pepper flakes and cook 3-4 minutes.
Stir in the noodles, Blue Dragon Sweet and Sour Stir Fry Sauce and water or broth. Toss well and simmer 2 minutes. Serve hot.
pepper, olive oil, soy sauce and brown sugar. Add the chicken