Tangy Sweet And Sour Meatballs Recipe 465 Food

TANGY SWEET-AND-SOUR MEATBALLS

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. , Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper. , Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

CHINESE SPICY HOT AND SOUR SOUP

Steps:

• Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
• Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
• Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
• Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

MOM'S BEST MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

TANGY SWEET AND SOUR MEATBALLS

Steps:

• Mix first 6 ingredients.
• Shape into small balls.
• Put gingerale and ketchup into large pot and bring to a boil.
• Add meatballs ,cover and simmer for 2 hours.

SWEET AND SOUR MEATBALLS

Steps:

• Make the sauce by whisking all ingredients together. "You might have some left over. Keep it you can use it later for something else".
• Mix ingredients together for the meatballs.
• Roll them into small balls.
• Fry in hot oil until nicely browned.
• Remove meatballs from skillet and put meatballs in a casserole or baking dish.
• Pour sweet and sour sauce over meatballs.
• Bake 30 minutes at 350 degrees.

SWEET AND SOUR MEATBALLS

Steps:

• Mix all the ingredients for the meatballs together.
• Roll into small balls and bake in the oven for 30 minutes at 400 degrees.
• Mix all the ingredients for the sauce together and heat on top of the stove (medium heat) until the tastes are blended.
• (Onions will not be thoroughly cooked) Drain meatballs well and pour sauce over meatballs in roasting pan.
• Cover and bake in the oven for 1-1 1/2 hours at 300 degrees.
• The smell is delicious as they are cooking.
• ENJOY.

SWEET AND SOUR MEATBALLS

Steps:

• Drain pineapple, save 1/2 cup juice.
• In lg bowl, mix egg, crumbs, garlic, salt and pepper.
• Add beef and mix well.
• Shape into 40 meatballs.
• In skillet, brown meatballs in oil; drain.
• Add peppers, broth, and pineapple chunks.
• Bring to a boil; reduce heat and simmer for 5 minutes.
• Mix sugar and cornstarch in a bowl.
• Stir in vinegar, soy sauce and reserved pineapple juice.
• Mix until smooth.
• Add to meatballs; bring to a boil, stirring.
• Cook and stir for 1 minute.