Sweet And Sour Potatoes Recipes

SWEET-AND-SOUR POTATOES

Steps:

• 1 Scrub the potatoes with a brush under cold running water. Peel them if desired. Cut the potatoes into halves or quarters if large. In a large skillet, cook the onion in the oil until tender and golden, about 10 minutes. 2 Stir in the potatoes, olives, capers, and salt and pepper to taste. Add 1 cup of water and bring to a simmer. Cook 15 minutes. 3 In a small bowl, stir together the vinegar and sugar, and add it to the skillet. Continue to cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool completely. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SWEET AND SOUR MEATBALLS

Steps:

• Make meatballs: Mix beef, bread crumbs, onion, egg, salt, and pepper together in a large bowl until well combined; shape into 1 1/2-inch diameter balls.
• Cook meatballs in a large nonstick skillet over medium heat until evenly browned and cooked through.
• Make sauce: Mix brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch together in a medium bowl until smooth.
• Pour sauce over meatballs. Reduce heat to low and simmer until sauce is thick, 3 to 5 minutes.

SWEET AND SOUR TOPPED BAKED POTATOES

Steps:

• Bake potatoes at 400 degrees for one hour or until done.
• Meanwhile, in a large skillet, saute onion and green pepper for 5 minutes.
• Add 1 3/4 C pineapple juice and bring to a simmer.
• Stir in sugar, vinegar, soy sauce and Tabasco.
• Combine remaining 1/4 C pineapple juice and cornstarch, stirring well and adding to vegetables.
• Bring to a simmer, reduce heat, and cook for 5 minutes.
• Add chicken and carrots, and simmer until thoroughly heated.
• Split tops of potatoes; fluff insides with a fork and top with sweet and sour mixture.

MASHED SWEET POTATOES AND CARROTS WITH SWEET-AND-SOUR WALNUTS

Steps:

• Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Cool slightly; peel. Pass through ricer or food mill into large bowl.
• Melt 2 tablespoons butter in large pot over medium heat. Add carrots, 2 tablespoons water, and pinch of salt. Cover and bring to boil; reduce heat to medium and simmer until carrots are tender, stirring occasionally and adding more water by tablespoonfuls if dry, about 25 minutes. Add 1/4 cup butter. Use potato masher to mash carrots coarsely. Stir potatoes into carrots. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Stir honey and vinegar in small saucepan to blend. Add walnuts and boil until sauce is thick and syrupy, stirring occasionally, about 10 minutes. Cool slightly. Season with salt.
• Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.

SWEET AND SOUR CHICKEN

Steps:

• Combine 1 1/2 cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan. Bring to a boil over medium heat; set aside. Mix 1/4 cup cornstarch and 1/4 cup water together in a small bowl until smooth; pour into the sauce, stirring continuously, until slightly thickened.
• Place flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in 1 1/2 cups water to make a thick batter. Add chicken pieces; stir until well coated.
• Heat oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in preheated oil until golden, about 10 minutes; remove and drain on paper towels.
• Layer green peppers, pineapple chunks, and cooked chicken pieces on a platter; pour hot sweet and sour sauce over top.

HOT SWEET-SOUR POTATO SALAD

Steps:

• Place the frozen potatoes in a dutch oven and cover with water. Heat enough to break potatoes apart, turn off heat and let set a few minutes. Drain well and place in 6-quart roaster or crock pot.
• Cut the bacon into 1-inch pieces. Warm in a small skillet to release flavor and crisp. Keep warm.
• Combine the flour, sugar, salt and celery seed and set aside.
• Combine the water and vinegar and set aside.
• Melt lard in a deep 10-inch skillet (chicken fryer). Sauté the celery until it begins to turn golden. Add the onions and continue until the onions are translucent. Add the warmed bacon and any drippings that collected. Combine all well.
• Sprinkle the flour mixture over the vegetables and bacon and combine well.
• Add the water and vinegar a little at a time, stirring constantly, until all has been added. Bring the dressing to a boil, stirring constantly, then reduce heat and simmer for 2 minutes.
• Pour hot dressing over potatoes and combine well. Cover container tightly with foil and refrigerate, overnight if possible. Before serving, heat to serving temperature 3-6 hours depending upon appliance used, stirring about once an hour.