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Stuffed Honeyed Sweet Potatoes
Wash potatoes; drain excess water.
Place damp potatoes in slow-cooking pot.
Cover and cook on low 5 to 6 hours or until done.
* cut off the top third of each potato lengthwise and scoop out, leaving a 1/4-inch shell.
Mash potato pulp with butter, cream, honey, rum, cardamom, and salt.
Return mixture to shell.
Top with walnuts.
Arrange in shallow baking sheet.
Bake in 425 fahrenheit oven for 15 minutes.
Stir-Fried Vegetables With Sweet And Sour Sauce
Heat the oil in a wok or large, heavy-based frying pan.
Add the garlic, ginger and chillies and stir-fry until just softened, taking care not to brown them.
Add all the vegetables except the bean sprouts to the pan, and stir-fry over a high heat for about 3-4 minutes.
Add the bean sprouts and continue to stir-fry for a further 1 minute, or until the vegetables are cooked as much as you like.
Meanwhile, heat all the sauce ingredients together in a saucepan over a moderate heat stirring constantly until slightly thickened.
Alternatively, place the ingredients in a microwaveable jug and microwave on full power for 3 minutes, stirring once or twice.
Serve the stir-fry immediately and pass the sauce around separately.
Stir-Fried Sweet-And-Pungent Spareribs
Prepare a sweet-and-pungent sauce see recipe.
Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections.
Heat oil to smoking.
Add ribs and stir-fry until well browned about 10 minutes.
Drain on paper toweling.
Meanwhile reheat sweet-and-pungent sauce.
Briefly stir in rib sections to heat through.
List of sweet-and-pungent sauces: sweet-and-pungent sauce #1, #2 and sweet-and-pungent sauce typical combinations and possible comnbinations.
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Stir-Fried Sweet-And-Pungent Chicken
Prepare a sweet-and-pungent sauce see recipes for “sweet-and-pungent sauces” in this cookbook.
Keep warm in its saucepan.
Skin and bone chicken; then shred.
Sprinkle with salt; let stand a few minutes.
Beat egg.
Dip chicken in egg; then dredge lightly in cornstarch.
Heat oil.
Add chicken and stir-fry until it loses its pinkness about 1 minute.
Transfer chicken to sweet-and-pungent sauce and stir in over medium heat to cook through and blend flavors about 2 minutes.
Serve at once.
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Stir-Fried Sweet Pungent Preserved Cabba
Separate preserved cabbage leaves.
Rinse and squeeze dry; cut in 1-1/2 inch sections.
In one cup, combine cornstarch, sugar and vinegar.
In another cup, blend remaining cornstarch and cold water to a paste.
Heat oil.
Add preserved cabbage and stir-fry to coat with oil.
Add remaining water and heat quickly.
Then cook, covered, 2 to 3 minutes more over medium heat.
Stir in cornstarch-sugar mix to blend 1 to 2 minutes.
Then stir in cornstarch paste to thicken.
Serve at once.
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Stir-Fried Sweet Pungent Chicken Liver 2
Cut chicken livers in two.
Boil water and pour over livers to blanch.
Stir once or twice, then drain.
Rinse quickly in cold water and drain again.
Peel cucumber and cut in half lengthwise; then seed and slice crosswise in 1/2-inch sections.
Slice carrot and celery in similar 1/2-inch sections.
Crush garlic; slice ginger root.
Combine cornstarch, sugar, soy sauce, vinegar and water.
Heat oil.
Brown garlic and ginger root lightly.
Add chicken livers and stir-fry gently to coat with oil.
Stir in vegetables, salt, pepper and cornstarch mixture.
Simmer, covered, until done 3 to 5 minutes.
Variation: in step 2, sprinkle the cucumber, carrot and celery with 1/2 teaspoon salt and let stand 10 minutes.
Or marinate these vegetables in a mixture of 2 tablespoons sugar, 2 tablespoons water and 1/2 cup vinegar.
Drain, reserving this marinade, and add 1 tablespoon cornstarch, 1 tablespoon sugar and 1 teaspoon soy sauce.
Substitute this for the mixture in step 3.
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Stir-Fried Sweet Pungent Chicken Liver 1
Prepare a sweet-and-pungent sauce see recipes for “sweet-and-pungent” sauces.
Keep warm.
Cut chicken livers in two.
Boil water and pour over livers to blanch.
Stir once or twice, then drain.
Rinse quickly in cold water and drain again.
Mince garlic and ginger root.
Heat oil.
Add salt, then garlic and ginger; stir-fry a few times.
Add chicken livers and stir-fry 2 minutes.
Pour sweet-and-pungent sauce over chicken livers and stir in well.
Cook slowly, 2 to 3 minutes more.
Serve at once.
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Stir-Fried Sweet And Sour Red Cabbage
Cut the tough central stalk out of the cabbage, then shred thinly.
Spread out in a colander, and sprinkle with the salt.
Turn, then leave to drain for 30 minutes.
Rinse under the cold tap and pat dry with kitchen paper.
Mix the vinegar with the water and sugar.
Heat the oil in a wok or a large frying pan until very hot.
Keep the heat high throughout.
Add the cabbage, and stir and toss for 3 minutes.
Add the pine kernels and continue to stir fry for 2 minutes.
Stir the vinegar mixture, and pour into the cabbage.
Add the raisins and plenty of pepper.
Stir fry for 1-2 minutes longer until the liquid has evaporated and serve.
Stir-Fried Sweet And Sour Chicken
By: better homes & gardens meals for one or two.
Cut chicken into 1-inch pieces.
Cut red or green pepper into 3/4-inch squares.
Drain pineapple, reserving juice; set pineapple aside.
In small bowl blend reserved pineapple juice and cornstarch; stir in soy sauce, sherry, honey, vinegar, and pepper.
Set mixture aside.
Preheat a large skillet or wok over high heat; add cooking oil.
Add red or green pepper; cook and stir 2 minutes.
Remove from skillet.
Add more oil, if necessary.
Add chicken; cook and stir until thickened and bubbly.
Add red or green pepper and pineapple; cover and cook 1 minute.
Serve over hot cooked rice.
Adaptable for one.
Stir-Fried Beef W Sweet-&-Pungent Radish
Slice beef thin against the grain.
Combine cornstarch and soy sauce.
Add to beef and toss to coat.
Slice but do not peel radishes.
Heat oil.
Add beef and stir-fry until it loses its redness.
Remove from pan.
Add to pan sugar, vinegar and water, and heat, stirring to dissolve sugar.
Then return beef and stir-fry about 2 minutes more.
Add sliced radishes, stir-frying only to heat through.
If left in the pan too long, radishes will lose their color.
Serve at once.
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Stewed Sweet Potatoes
Peel and cut the potatoes into shall chips.
Put a layer of sweet potatoes in a saucepan, then sugar, bits of butter and a sprinkling of salt.
Proceed until all potatoes are used up.
Cover with water, put in a stick of cinnamon or one or two pieces of bruised ginger.
Stew gently.
When potatoes are cooked add a little sherry and thicken with a little corn flour.
Sri Lanka Sweet Mango Chutney
===========================> directions <========================.
Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar.
Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves.
Mix all these ingredients together and add the vinegar, chile powder and salt.
Put in a pan, add the remaining sugar and cook for 10- 15 minutes.
Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas.
Isbn #962 224 010 0.
Split Pea Sweet Potato Soup- Parve
From the florida sun sentinel newspaper.
In a large pot, bring water to a boil.
Add the split pea mix reserve the seasoning packet, the potatoes and the onions.
Return to a boil, reduce heat, cover and simmer about 2 hours.
About 5 minutes before the cooking is finished, whisk in the contents of the seasoning packet.
Note: when i make this easy, tasty soup, i triple the recipe so i have enough to freeze.
Instead of using a whisk, i use my stick blender and blend it until smooth.
It is a pretty orange color.
I serve with a piece of parsley on the edge or sprinkle sunflower seeds on top.
Spicy-Sweet Treats
Simmer pace and honey in a saucepan until thickened.
Add bite-size cubes of chicken or turkey breast plain or smoked, cooked shrimp or smoked sausage slices.
Heat through and serve in a chafing dish or a shallow dish with wooden picks.
Spicy-Sweet Far East Dressing
Combine ingredients; mix well.
Toss with mixed green salads.
Spicy Sweet Potato Gratin
Preheat oven to 350 degrees fahrenheit.
Flay.
In a saucepan combine heavy cream and chipotle chile peppers.
Bring to a boil, simmer for 5 minutes and remove from heat.
Allow to sit for 10 minutes and strain.
For a spicy flavor, stem and seed the chiles and in a blender puree the heavy cream with the chiles until smooth.
In a 13 by 9-inch baking dish, spread out one-third of the sweet potatoes.
Sprinkle 1 cup of the cheese over the potatoes and season with grated nutmeg, salt and pepper.
Pour about 1 cup of the heavy cream over the potatoes and cheese.
Repeat procedure two more times ending with cheese on top, only using enough cream to just cover the potatoes.
Bake for 45 minutes to 1 hour or until potatoes are tender and browned.
Spicy Sweet Potato Balls
Mash sweet potatoes while they are hot, then add sugar, butter, salt and spices.
Add egg and continue to whip until thoroughly combined.
Chill until firm.
Form into golf ball sized balls and place 2-3 marshmallows in center of each ball.
Roll in ginger snap crumbs.
Place on non-stick or lightly greased baking sheet.
Bake at 400 degrees for 10 to 15 minutes.
Spicy Sweet Corn And Poblano Soup
Preheat oven to 350 degrees.
In a 6-quart heavy kettle cook the onion and garlic in 2 tablespoons oil over moderate heat, stirring, until softened.
Reserve about one third of the onions and garlic in a small bowl.
Wearing rubber gloves, slice jalapeno and chop roasted poblanos about 1 cup.
To onions in kettle add jalapeno and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes.
Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes.
Cut reserved corn cobs into thirds and add with broth to corn mixture.
Simmer soup, uncovered, 30 minutes.
In a small heavy skillet saute remaining kernels in remaining teaspoon oil over moderately-high heat, stirring, just until tender.
Discard corn cobs from soup.
Stir the cream and hot pepper sauce into soup.
Pour soup through a sieve into a bowl and in a blender puree solids with just enough liquid to make smooth.
Transfer puree and remaining liquid to a kettle add lime juice and cook over moderate heat, stirring occasionally, just until heated through.
Chop roasted bell pepper.
Add the bell pepper, remaining poblanos, reserved onions, sauteed corn, and chopped cilantro.
Cook until heated through and serve.
This recipe yields 8 cups.
Spicy Sweet Potatoes And Bean Burritos
Heat oil in a large pot and saute onion until almost transparent around the edges.
Add minced garlic and stir.
Add cooked beans, water or bean-cooking liquid, chili powder, cumin, mustard, and cayenne.
Bring to a oil, turn heat to low, cover, and simmer until beans are very soft, 10 to 15 minutes.
Stir in soy sauce.
Mash beans in the pot with a potato masher or large slotted spoon.
Simmer, uncovered, to cook away any excess liquid.
Taste and add more seasoning if desired.
Sprinkle scallions over beans.
Preheat oven to 375f.
Spread 2/3 cup bean mixture down the middle of a tortilla and top with 1/2 cup mashed sweet potato.
Roll up, folding edges in from two side to cover filling.
Repeat with remaining tortillas.
Place burritos seam side down on a baking sheet or in a casserole dish.
Bake until crisp, 5 to 12 minutes.
Sprinkle burritos with toppings of choice.
Garnish as desired.
Spicy Sweet Potatoes And Apples
Preheat oven to 375.
In 13×9 inch baking pan, melt light butter in oven 2-4 minutes.
Stir in all remaining ingredients except sweet potatoes and apples.
Place sweet potatoes in butter mixture; toss to coat.
Cover; bake 25-35 minutes, or until fork tender.
Stir in apples and nuts, if using.
Continue baking, uncovered, 15-20 inutes or until apples are tender, stirring once.