Sweet and Sour Hot Dogs

I was telling Linsy how much I've been enjoying your recipes, and she asked if I had any to share. I thought I might have a few, so she invited me to join in. Here's one of my absolute favorites that my mom would make growing up. Not only is it easy to make, it's also got the healthy stuff you "have" to eat, and has the added bonus of having hot dogs so even your kids will love it!

Sweet & Sour Hot Dogs

9 oz. pineapple tidbits
6 hot dogs
2 tbs butter
1 medium onion
1 green pepper
1 bouillon cube
1 1/2 cups hot water
1 tbs corn starch
1/2 cup brown sugar
2 tbsp vinegar
1 tbsp soy sauce
Rice

Drain pineapple tidbits, saving the juice for later. Slice the frankfurters, and cut up the onion and green pepper into strips. In skillet, melt the butter. Add the onion and the green pepper, cover and cook over low heat for 5 minutes.

Dissolve the bouillon cube into the hot water. Mix the corn starch and brown sugar and pineapple juice, vinegar, soy sauce, and bouillon/hot water. Pour over vegetables. Cook & stir until thick. Add franks & pineapple and heat. Serve over rice.

Enjoy!

Chap Chee Noodles

We had this recipe again last night and I remembered how delicious it is. Definitely spice up individual portions with chile garlic sauce.

Chap Chee Noodles (Korean) (allrecipes.com)

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/3 pound beef top sirloin, thinly sliced (if you're like me, you'll want to use a pound or more)
• 2 tablespoons vegetable oil
• 1/2 cup thinly sliced carrots
• 1/2 cup sliced bamboo shoots, drained
• 1/4 pound napa cabbage, sliced or use some coleslaw mix- I used 1/2 bag
• 2 cups chopped fresh spinach
• 3 ounces cellophane noodles (they are clear and really thin), soaked in warm water
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes. Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Sweet and Sour Chicken

Sauce:
1/4 C. chicken broth
4 Tbs ketchup
3/4 C. sugar
1/2 C. vinegar
1 Tbs. soy sauce
1 tsp. salt

3-4 eggs, mixed in a bowl
garlic salt
corn starch
oil

3 chicken breasts

Cut chicken into pieces. Sprinkle with garlic salt. Roll in cornstarch, dip in eggs. Heat oil in pan until hot. Brown chicken in pan until light brown. Place in a casserole dish.
Heat sauce in a small saucepan until sugar melts, don't boil. Pour over chicken.
Bake at 375 for 30 mins. Stir once after 15 mins. to coat all sides of chicken. Serves 4-5 people.

From my friend Natalie E.

Mongolian Beef

2 lbs. sirloin tip sliced very thin (have the meat guy at the store do it)
Add 2 1/2 T. sugar, stir through meat and let sit overnight

Combine:
4 1/2 T. soy sauce
2 bunches of green onion ends
1/2 tsp. garlic powder
2 T. seasame seeds
dash of black pepper
2 T. oil

Pour sauce over meat 10 minutes before cooking. Just before cooking add the oil. Cook quickly in a hot pan (if the pan isn't hot enough the meat tastes chewy). It only takes about 3-4 minutes to cook. Serve over rice.

Another recipe from Tiffany - thanks!

P.F. Chang-Style Lettuce Wraps

Sauce for pouring over lettuce wraps:

1/4 c. sugar

1/2 c. water

2 Tbsp. Soy sauce

2 Tbsp. Rice vinegar

2 Tbsp. Ketchup

1 Tbsp. Lemon juice

1/4 tsp. Sesame oil

1 Tbsp. Chinese hot mustard

1 to 3 Tbsp. Garlic chili paste



Stir-fry sauce:

2 Tbsp. Soy sauce

2 Tbsp. Brown sugar

1/2 tsp. Rice vinegar



Stir-fry:

3 Tbsp. Vegetable oil

2 chicken breasts

1 c. minced water chestnuts

2/3 c. canned straw mushrooms

3 Tbsp. Chopped green onion

1 tsp. Minced garlic



Slice iceberg lettuce cups by cutting head of lettuce in half. Mix the special sauce and refrigerate until ready to serve and spoon over your lettuce wraps.



Bring 2 Tbsp. Vegetable oil to high heat and sauté chicken, then cut it into small pieces. Prepare stir-fry sauce; add water chestnuts, mushrooms, onions, garlic and chicken and sauté together.



Serve chicken and vegetables with a side of lettuce cups. Spoon chicken and vegetable into lettuce cup; add sauce and wrap it like a burrito. If the sauce needs to be hotter, add more garlic chili paste!

Recipe courtesy of Miss Annie Reynolds