Sweet And Sour Onion Topping Food

SWEET-AND-SOUR ONION TOPPING

Steps:

• Blanch onions in boiling water 3 minutes, then drain in a colander and rinse under cold water. Peel onions.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, shaking skillet frequently, until browned, about 4 minutes. Add remaining ingredients, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, until onions are tender when pierced with a fork and most of liquid is evaporated, 40 to 45 minutes. Cool onions completely and discard rosemary sprig.

SWEET AND SOUR MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. Mix together well and place into a 5x9 inch loaf pan.
• Push the meatloaf down into the pan forming a well for the sauce around all the edges.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.
• Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard. Bring to a boil and remove from heat.
• After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf.
• Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan.

SWEET AND SOUR MEATLOAF

Steps:

• Mix together beef, bread crumbs, salt, pepper and eggs.
• Add onion and half the tomato sauce.
• Form into loaf in 9 x 5 x 3-inch pan.
• Bake at 350 degrees for 50 minutes.
• Combine topping ingredients; bring to boil.
• Pour over meatloaf and bake 10 more minutes.

SWEET & SOUR MEATBALL KABOBS WITH PINEAPPLE

Steps:

• Preheat the oven to 375 degrees.
• String onto each skewer: a piece of onion, pepper, meatball, pineapple, meatball, pepper, pineapple, and onion.
• Place on a baking sheet lined with parchment paper.
• Brush lightly with sauce.
• Bake for 15 minutes.
• Serve skewers on 1/2 cup of warm rice and drizzle with remaining sauce.
• Garnish with chopped green onions.

HONG KONG-STYLE SWEET AND SOUR CHICKEN

Steps:

• First make the sweet and sour sauce by combining the tomato sauce, vinegar, sugar, chicken stock and corn flour in a small saucepan over a low heat. When all the ingredients have come together to form a smooth sauce, remove from the heat and set aside.
• Heat the oil in the wok on a high heat.
• Dip the chicken pieces in the egg then dredge in the cornflour.
• Fry the battered chicken pieces for 4-5 minutes or until crisp and light brown. Remove the meat from the wok and drain. You might need to do this in batches.
• Heat 30ml (2 tbsp) vegetable oil in a clean wok, then fry the pineapple, onion and peppers for 3 minutes.
• Add the chicken and sauce, stir and let the mixture bubble until it's thickened.
• Serve immediately with steamed rice.

SWEET AND SOUR MEATLOAF

Steps:

• Preheat your oven to 350°F (175°C) and place a wire cooling rack inside a roasting pan or 9x13 baking pan (or use a loaf pan).
• In a large bowl add the meatloaf ingredients including ground beef, plain breadcrumbs, large eggs, diced red and green bell peppers, ketchup, and seasoning - 1/4 teaspoon each of salt, pepper, garlic powder, and onion powder.
• Mix the mixture until just combined then shape your loaf into a 9x5 inch oval and place it onto your cooling rack, or transfer it into a loaf pan.
• Cook at 350°F (175°C) for 50 minutes then remove it from the oven and pour the sweet and sour sauce over the top center of the loaf. Use a pastry brush to cover all sides of your loaf (leaving any extra sauce on the top).
• Return your sauced meatloaf to the oven and finish cooking for an additional 20 minutes, or until the internal temperature of the meatloaf reaches 155°F (68°C).
• Remove the meatloaf from your oven and allow it to rest for 10 minutes before slicing and serving.

SWEET-AND-SOUR ONIONS

Steps:

• Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 each sliced Vidalia onion and red onion; cook, stirring, until soft, about 15 minutes. Add 1/4 cup ketchup, 1 tablespoon red wine vinegar, 2 teaspoons sugar, 1/2 teaspoon hot sauce, and salt and pepper to taste and heat through, 2 to 3 more minutes. Stir in 3 chopped scallions.

SWEET AND SOUR FLOWERING RED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
• Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
• In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
• On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
• Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.