Recipe Index
 

 

Welcome to All Easy Cooking Recipe Kitchen
Copyright 2008 All Easy Cooking Recipe Kitchen 

Sweet and Sour recipes that have been collected from newspapers, magazines, box tops, and friends over the years.

SWEET SOUR BEEF AND VEGETABLES
2 lb. round or chuck steak, cut into 1" cubes
2 tbsp. vegetable oil
2 cans (8 oz. each) tomato sauce
2 tsp. chili powder
2 tsp. paprika
1/4 c. sugar
1 tsp. salt
1/2 c. vinegar
1/2 c. light molasses
2 c. carrots, sliced 1/4" thick
2 c. sm. white onions, peeled
1 lg. green pepper, cut into 1"squares

Brown meat in hot oil in skillet; transfer to cooker. Add all remaining ingredients; mix well. Cook 6-7 hours on low setting or 4 hours on high setting. Serve with shell macaroni sprinkled with fresh or freeze dried chives. Serves 6.


SWEET AND SOUR BEEF STEW
1-1/2 lb. beef stew meat, cut in 1-inch cubes
2 tbsp. cooking oil
1 c. chopped carrots
1 c. sliced onions
1 (8 oz.) can tomato sauce
1/4 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
Hot, cooked noodles
Salt
Cornstarch

Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over noodles.


SWEET AND SOUR PORK
1 1/2 lb. pork, fat trimmed and thinly
sliced
1 tsp. salt
2 tsp. (each) soy sauce, cornstarch
Dash of pepper

Mix together and marinate meat for 20 minutes.


SWEET AND SOUR SAUCE
1/2 c. water
1/3 c. (each) sugar, vinegar
1 tbsp. (each) cornstarch, soy sauce

Combine and cook over high heat, stirring constantly, until clear and thick; set aside. 1 sm. green pepper, cubed
8 oz. pineapple chunks, drained
1/2 c. carrots, thinly sliced
1 onion, cut up in large pieces
2 tbsp. (each) water, oil

Heat wok first; add oil, then stir-fry meat until white; add carrots and water; cover and cook 2 minutes. Move everything up on holders in wok; add pineapple and sauce; bring to a boil; add onions and green pepper; cook 1 minute. Serve with hot rice.


SWEET AND SOUR GROUND BEEF
1 lb. ground beef
16 oz. frozen broccoli and carrots
1 tbsp. brown sugar
1/2 tsp. ginger
1/4 tsp. garlic powder
1/8 tsp. pepper
8 oz. can pineapple tidbits in its own juice, drained (reserve liquid)
2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
2 tbsp. water
Hot cooked rice

In large skillet, brown ground beef; drain. Stir in vegetables, brown sugar, ginger, garlic powder, pepper, reserved pineapple liquid, soy sauce and vinegar. Blend well. Bring to a boil; reduce heat. Cover, simmer for 4-8 minutes or until vegetables are crisp-tender. Stir in pineapple. In small bowl, combine cornstarch and water; blend until smooth. Gradually stir into hot mix in skillet. Cook, stirring constantly, until thickened. Serve over hot cooked rice.


SWEET AND SOUR PORK CHOPS
6 pork loin chops, 3/4 to 1 inch thick
2 tbsp. shortening
1 tsp. salt
1/4 tsp. pepper
1/2 c. real lemon juice
1/4 c. Sue Bee clover honey
1/4 c. onion, chopped
1 tbsp. soy sauce
1 tsp. beef flavor instant bouillon
1 (20 oz.) can pineapple chunks in heavy syrup, drained (reserve syrup)
3 tbsp. cornstarch
1 c. carrots, thinly sliced
6 green pepper rings

In large skillet, brown chops in shortening. Remove chops to baking dish. Season with salt and pepper. Add carrots. In saucepan, combine lemon juice, honey, onion, soy sauce, bouillon, and half the pineapple syrup. In small bowl, mix remaining pineapple syrup and cornstarch until smooth. Stir into lemon mixture. Cook, stirring until thickened; pour over chops. Cover and bake at 350 degrees for 50 to 60 minutes. Add pineapple chunks. Top each chop with pepper ring. Bake, uncovered, 10 minutes more.


SWEET AND SOUR CHICKEN WITH RICE
2 lbs. chicken, skinned, boned & cut into pieces (cubes)
Garlic salt to taste
2 c. canned pineapple chunks, no sugar added, drained, reserve juice
1/4 c. vinegar
1/4 c. catsup
1/2 tsp. salt
2 tbsp. brown sugar
1 tbsp. soy sauce
2 tbsp.c cornstarch
1/4 tsp. ground ginger
1 med. green pepper, cut into 1/4" strips
1 med. tomato, cut into wedges
2 c. cooked rice

In preheated non stick skillet or wok, brown chicken and season with garlic salt. Remove chicken and set aside. In same skillet combine reserved juice, vinegar, catsup, brown sugar, soy sauce, salt, cornstarch and ginger. Cook over low heat until thicken, 10 to 15 minutes. Add chicken, pepper, tomato and pineapple chunks. Continue to cook until vegetables are tender crisp and heated through. Serve over hot rice. 4 servings.


SWEET AND SOUR HAM OVER RICE
1 (16 oz.) can apricot halves
1 1/2 lb. fully cooked ham cut in strips (3 c.)
2 green peppers cut in 1 inch pieces
1 c. chicken broth
1/3 c. sugar
1/4 c. vinegar
3 tbsp. butter or margarine
3 tbsp. soy sauce
4 tbsp. corn starch

Drain apricots; reserve syrup. In large saucepan combine apricot syrup, ham, green pepper, 3/4 cups of the chicken broth, sugar, vinegar and margarine and soy sauce. Bring to boil and cover and simmer for 10 minutes. Blend cornstarch in remaining 1/4 cup cold chicken broth. Add to ham mixture cook and stir until boiling. Boil 2 minutes more. Add apricots and remove from heat. Spoon over serving of hot cooked rice. 6 servings.


SWEET AND SOUR SAUERKRAUT CASSEROLE
1 can sauerkraut, drained
1 sm. onion, chopped
4 slices bacon
2 cans tomatoes, drained
1 c. brown sugar

Saute bacon and onion, add kraut and tomatoes and sugar. Stir well and bake in greased baking dish for 1 hour at 350 degrees.


SWEET AND SOUR CHICKEN
1 c. ketchup
1 c. Coca-Cola
3 split chicken breasts
2 tbsp. butter
2 tbsp. oil

Melt butter and oil in frying pan over medium heat. Brown the chicken breasts on both sides. Add the ketchup and Coca-Cola. Reduce heat to low. Cover and simmer 5 minutes. Adjust the lid to leave a small section open. Continue to simmer 35 to 40 minutes until done. Pierce chicken with fork to see if it is done. Juices from chicken should be clear.


SWEET AND SOUR CROCK POT CHICKEN
1 c. white sugar
1 c. red vinegar
1 c. ketchup
2 tbsp. soy sauce
1 tbsp. salt

Mix in pan on stove. Add 1 chicken bouillon cube and stir until dissolved. Add 1 (4 ounce) can of cubed pineapple. Put in crock pot; add chicken wings and cook at medium for 4 hours or more.


SWEET AND SOUR CAULIFLOWER
1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. margarine

Place cauliflower, water and salt in saucepan. Cook over medium heat covered. Cook for 10 minutes or until just barely tender. Drain. Combine brown sugar replacement, lemon juice and margarine. Combine in custard cup over hot water. When blended, pour over cauliflower.


SWEET AND SOUR SALAD DRESSING
1 tbsp. oil
1 c. sugar
2/3 c. vinegar
Garlic salt (as if salting)

Put ingredients into saucepan on stove and bring to a rolling boil. Pour up into a covered container. Refrigerate. Use on tossed salad.


SPINACH SALAD WITH SWEET AND SOUR DRESSING

1 lb. fresh spinach
1 sm. can sliced water chestnuts
1 can bean sprouts
1/2 lb. crisp crumbled bacon
4 sliced hard boiled eggs

DRESSING
1 c. salad oil
3/4 c. sugar
1/4 c. vinegar
1/3 c. ketchup
2 tsp. salt
1 tbsp. Worcestershire sauce
1 med. onion, grated

Toss salad ingredients. Mix dressing ingredients in a blender until smooth, adding oil last. Refrigerate for several hours so flavors blend.

VARIATION
Add sliced mushrooms, Spanish onions and omit bean sprouts and water chestnuts. Assemble salad as above leaving egg and bacon for garnish on top.


HOT SWEET AND SOUR SPINACH DRESSING
1 c. water
1/3 c. granulated sugar
1/3 c. cider vinegar
2 tbsp. bacon drippings
2 tbsp. cooked bacon bits
1/3 tsp. salt

Combine all ingredients in saucepan. Bring to a boil. Thicken with 1 tablespoon cornstarch and water. Serve hot. This is delicious on fresh spinach or lettuce salads.


SWEET AND SOUR CARROTS
2 lb. carrots
1 lg. onion, chopped
1 lg. green pepper, chopped
1 can tomato soup
3/4 c. vinegar
1/2 c. sugar
1 tbsp. Worcestershire sauce
1/2 c. salad oil
Salt and pepper to taste

Slice or dice carrots. Cook soup, oil, vinegar, sugar, Worcestershire, salt and pepper. Put carrots in large bowl with onions and peppers. Pour hot liquid over them. This will last long time in refrigerator. Let set 3 days before serving.


SWEET AND SOUR BROCCOLI SALAD
1 lg. bunch broccoli
1 c. dry roasted sunflower seeds
12 slices crisp bacon, crumbled
1/2 pt. basket of cherry tomatoes, halved
1/2 c. golden raisins (opt.)
1/2 red onion, chopped

DRESSING:
1 c. mayonnaise
1/3 c. sugar
2 tbsp. red wine vinegar

Cut broccoli into flowerettes. Using flowerettes only, combine with sunflower seeds, bacon, tomatoes, raisins and onions. Toss with dressing. Combine dressing ingredients. Once salad ingredients and dressing are tossed together, refrigerate salad 3 to 4 hours or overnight to blend flavors. Serves 4 to 6


SWEET AND SOUR VEGGIE SALAD

1 can LeSueur peas, drain
1 can Shoe-Peg corn, drain
1 can French cut beans, drain
1 sm. green pepper, diced finely
3 stalks celery, diced finely
3/4 c. sugar
1/2 c. white vinegar
1/2 c. salad oil

Mix together the day before and let stand. Drain before serving.