SWEET-SOUR DEVILED EGGS
Folks will be sweet on these appetizers when they try them! "My family doesn't like traditional deviled eggs-but they gobble these sweet-sour versions right up," Claudia Millhouse of Myersville, Maryland reveals. "The eggs have also proven popular with our friends."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley.
Nutrition Facts : Calories 138 calories, Fat 11g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 205mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
HOMEMADE SWEET AND SOUR SAUCE
A sweet and tangy sauce perfect for dipping, drizzling and dunking your favorite bites.
Provided by Nagi
Categories Side Dish
Time 8m
Number Of Ingredients 6
Steps:
- Place all ingredients in a medium saucepan over medium heat.
- Whisk to combine.
- As it starts heating up, keep whisking constantly until it thickens into a sauce consistency. It will thicken as it cools. Adjust sweet with sugar, tang with vinegar, saltiness with salt to taste.
Nutrition Facts : Calories 34 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 99 mg, Sugar 8 g, ServingSize 1 serving
GERMAN SWEET & SOUR EGGS AKA SUESS-SAUER EIER
Posted by request. I am sharing this at the request of a member. This may be an acquired taste for some. Translated from a recipe found on a German website.
Provided by kitina
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet and have ready a cup or two of hot water.
- Whisk in the flour and cook until brown, stirring constantly--be careful not to burn the flour.
- Add a small amount of hot water to the pan, whisking well, to create a sauce-like consistency, adding and whisking as needed.
- Whisk together the vinegar and the sugar, then add as much or as little to the sauce as you like (taste and adjust if necessary).
- Cook eggs however you like them (pan fried, hard boiled, etc) and serve with the sauce and some potatoes, if desired.
Nutrition Facts : Calories 310.7, Fat 15.7, SaturatedFat 2.3, Cholesterol 211.5, Sodium 115.7, Carbohydrate 33, Fiber 2.6, Sugar 7.6, Protein 9.5
TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD
Steps:
- Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
- Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
- Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
- Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
- To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
- In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
- In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.
SWEET AND SOUR EGGS
A dish really showing it's German origins from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate, depending on how done you like your eggs.
Provided by Molly53
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet, add onion and cook slowly (do not brown).
- Add flour and cook until golden; add water, cloves, and bay leaves and cook until smooth, stirring constantly.
- Simmer 15 minutes longer.
- Add vinegar salt and sugar and as soon as sauce comes to a rapid boil, add eggs one at a time.
- Cover and cook until eggs are done as preferred.
PORK EGG ROLLS WITH SWEET AND SOUR SAUCE
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 20 egg rolls
Number Of Ingredients 35
Steps:
- Preheat the fryer.
- In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
- To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
- Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
- Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
- Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.
SWEET AND SAVORY DEVILED EGGS
My Grandma Phyllis' sweet and savory deviled eggs are unrivaled by any of the ones I've tried. The sweetness of the cherries balances the heat of the jalapeno; celery and pickles give a nice crunch. These snacks are always a party pleaser. -Adrienne Vradenburg, Bakersfield, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.
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