Sweet And Sour Oysters Food

SWEET AND SOUR OYSTERS

Sweet and Sour Oysters image

Just came up with this for something different and made a good entree while working out what to cook as the main course. Came out really well I thought, it is on the spicy side so some might like to use half the amount of jalapeno peppers.

Provided by Peter J

Categories Lunch/Snacks

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

12 oysters, shucked in shell
12 teaspoons crushed pineapple (one tablespoon juice reserved)
1 small onion, diced
1 teaspoon extra virgin olive oil
1 teaspoon cornstarch
1/2 small green pepper, diced
2 teaspoons jalapeno peppers, diced
2 tablespoons malt vinegar
1 tablespoon brown sugar
1 tablespoon reduced sodium soy sauce

Steps:

Lightly saute onion in olive oil until starting to turn clear.
Place one tablespoon of reserved pineapple juice in small bowl.
Add cornstarch, pepper, jalapeno, onion, vinegar, sugar and soy sauce to bowl and mix well.
Place one teaspoon of crushed pineapple into each oyster shell.
Spoon even proportions of the mix over each oyster shell.
Cook over a BBQ grill or something that only provides heat to the bottom of the shells.
Cook until the liquid has been simmering several minutes, around seven minutes total cooking time.
Let them rest on grill plate with heat off for a few minutes before serving.

Nutrition Facts : Calories 339.5, Fat 9.2, SaturatedFat 1.9, Cholesterol 150, Sodium 623.5, Carbohydrate 33.1, Fiber 1.2, Sugar 13.3, Protein 29.4

SWEET-AND-SOUR SUPPER

Sweet-and-Sour Supper image

My mother shared this recipe, which I've been making for my family for years. The homemade sweet-and-sour sauce is the key to this dish's success. -Dorothy Reimer, Dewberry, Alberta

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 pound ground beef
1-1/2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons salt
Pepper to taste
3 cups cooked long grain rice
1 can (7 ounces) mushroom stems and pieces, drained
1 medium green pepper, sliced
SAUCE:
1 cup plus 2 tablespoons sugar
1/3 cup cornstarch
2-1/2 cups cold water
1/3 cup white vinegar
1/3 cup ketchup
1-1/2 teaspoons salt
Pepper to taste

Steps:

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the chili powder, oregano, salt and pepper. , In a greased 3-qt. baking dish, layer the rice, beef mixture, mushrooms and green pepper; set aside. In a large saucepan, combine sugar and cornstarch; stir in the remaining sauce ingredients until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over layered ingredients. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 424 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1518mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 2g fiber), Protein 17g protein.

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