This easy homemade Sweet and Sour Chicken recipe is a fantastic substitute for any Chinese restaurant version. The chicken is sautéed instead of fried in batter, so it’s a little healthier, too. And in about the time it takes to have it delivered, you could already be eating!

Ingredients Needed

Here’s what you need to make this homemade sweet and sour chicken recipe.
(Scroll below to the  recipe card for details and measurements.)

• Chicken breast – Boneless, skinless chicken breast cut into bite sized pieces
• Onion – I can’t imagine stir fry without onion.
• Bell peppers – We like a combination of green and red.
• Pineapple – Canned pineapple chunks make this an easy year-round dish.
• Vegetable oil – Used to sauté the chicken and vegetables.
• Salt and pepper – For flavor.
• Sweet and sour chicken sauce – The sauce is a flavorful combination of rice wine vinegar, brown sugar, soy sauce, ketchup, pineapple juice, plus water and cornstarch.
• Cooked white rice – For serving to soak up that glorious sauce.

Recipe Variations

• Use canned or fresh pineapple. I almost always use canned pineapple so this meal can be made year-round, plus the pineapple is already cut into cubes, eliminating another step in the process. But if you want to use fresh pineapple, go fo it! If you do use canned pineapple, grab the kind that is in 100% juice. This dish is sweet enough without needing pineapple in syrup.
• Chicken breasts or thighs can be used. This recipe calls for chicken breasts, but chicken thighs work just as well.
• The vegetables are adaptable. Red and green bell pepper and onions are included in my recipe, but you could easily swap them out for broccoli or snap peas, if you prefer.
• If you can’t find rice wine vinegar, apple cider vinegar is a great substitute.

Success Advice

• Cut the veggies and chicken to the same size. This guarantees that they will fry uniformly. At the same time, you’ll be able to sample a little bit of everything with your fork!
• Make sure everything is cut and prepared. If you prepare all of your ingredients ahead of time, stir fry recipes come together really fast.
• You can skip using a wok. To ensure that the chicken browns without sticking, just make sure the skillet is nonstick.
• Serve with cooked steamed rice so that the flavorful sweet and sour sauce may be soaked up!

With its rich citrusy sauce cooking both crisp green beans and tender sirloin steak strips, this Orange Beef stir fry is a great, quick, and easy supper. ready in a mere twenty-five minutes.

Simple Recipe for Orange Beef

We adore stir fries that have the ideal ratio of sweet, acidic, salty, and savoury flavours. Made with fresh, basic ingredients like tender beef, crispy charred green beans, aromatics, and a deep, umami orange sauce, this Orange Beef is just that.

The dish itself is really simple and quick to prepare—it takes less than 30 minutes—but the flavours are rich and nuanced. We have this recipe for a simple dinner at least once a month.

Ingredients Needed

This orange beef stir fry incorporates savory soy sauce, sweet brown sugar, and other traditional Asian flavors.
(Scroll below to the printable recipe card for details and measurements.)

• Orange juice and zest – Fresh orange juice and zest add the bright, citrusy flavor.
• Rice vinegar – This adds that characteristic stir fry tang.
• Brown sugar – Some sweetness to balance out the acidic orange juice and vinegar.
• Soy sauce – Low-sodium to cut down on salt levels.
• Chili garlic sauce – It’s hot and tangy, with a punch of garlic. Adds flavor and a tiny bit of heat.
• Ginger – Freshly grated for wonderful aromatics and flavor.
• Cornstarch – To thicken the sauce.
• Sesame oil – Toasted sesame oil is used to sauté the beef and green beans. It adds an extra layer of flavor, instead of using vegetable oil and gives the sauce authentic Chinese stir fry flavor.
• Green beans – Ends cut, trimmed into 1 & 1/2-inch pieces. (Feel free to swap with some snap peas, asparagus, or broccoli. Note that the cooking time might need to be increased.)
• Beef sirloin – Beef sirloin is my first choice and go-to when choosing beef for stir fries. It’s lean, cooks quickly, and remains tender. Sliced very thin across the grain and then into 2-inch wide pieces.
• Seasoning – Salt and pepper.
• Scallions – These mild onions have a subtle peppery taste and are great in stir fry.

How to Make Chinese Orange Beef

One of my favorite things about this orange beef recipe is how quick and easy it is to make in just 25 minutes! Here’s a summary.

1. Make the sauce. Whisk together the orange zest, orange juice, vinegar, brown sugar, soy sauce, chili garlic sauce, ginger, and cornstarch.
2. Sauté the green beans. Cook the green beans in a bit of sesame oil in a hot nonstick skillet until charred and crisp-tender. Transfer to a bowl and keep warm.
3. Brown the sirloin. Pat the beef dry, season with a bit of salt and pepper and add to the hot skillet, spreading the pieces out in an even layer as best you can. Let cook, without stirring, for 1 minute. Then give it a toss and transfer to the bowl with the green beans.
4. Add the sauce mixture. Give the orange juice mixture a swirl and add it to the skillet; cook scraping up any brown bits, until thickened.
5. Combine and serve. Add sirloin and green beans back into the skillet, along with any accumulated juices, and the scallions; toss to coat. Serve over cooked hot rice and enjoy!

Creamed Chipped Beef on Toast

Toast with Chipped Beef and the Best Bread Pick a dense white bread that can withstand the thick topping. Sourdough, country white bread, and brioche are excellent choices. There are many who prefer to serve the gravy with toasted English muffins.

What is beef chips? Pressed, salted, and dried meat is called chipped beef. Often, glass jars are used to sell the pliable, thin slices. Chipped beef cooked in a cream sauce is known as “creamed chipped beef” (SOS). Traditionally served over toast, this hearty dish is a favorite among military personnel.

Components

1. two tsp butter
2. Two tablespoons of flour (all-purpose)
3. a half-cup of heated milk
4. One eight-ounce jar of chopped dry beef
5. One cayenne pepper pinch
6. toasting the bread

Guidelines

• In a medium saucepan over low heat, melt the butter. Whisk in flour until smooth. Gradually add the milk, stirring thoroughly after each addition. Over medium-high heat, bring to a boil and simmer, stirring, until thickened.
• Add the meat and cayenne and stir until thoroughly heated. Place on top of bread.

NOTE:

•  Although any dried beef will do, Buddig beef is ideal for this recipe. It is not quite as dry or salty as some of the other types of dried beef, and you can find it in most grocery stores.
• Next to the other packed luncheon meats is where you will locate it. Cook the roux (butter flour mixture) for two to three minutes to help eliminate the taste of raw flour.
• Add the milk gradually while whisking constantly to create a smooth, silky sauce.
• Add less than a quarter of a cup of milk at a time to the sauce if it becomes too thick until you have the right consistency.
• Add salt, seasoned salt, cayenne pepper, freshly ground black pepper, and perhaps a dash of Sauce with Worcestershire.
• Although creamed chipped beef reheats fairly nicely, it is best served immediately

Cracker Barrel Meatloaf Recipe

Experience Cracker Barrel flavor without ever leaving your house! The original Cracker Barrel Meatloaf is not nearly as good as this imitation. Made with Ritz crackers, cheddar cheese, onions, bell peppers, and mince beef, with a savory and sweet glaze on top!

Composition

1. : 80% lean ground beef
2. Bell pepper with onions
3. Ritz crackers
4. Sharp cheddar cheese
5. Eggs
6. Salt, milk, black pepper

Regarding the garnish:

1. Mustard Brown sugar
2. Ketchup

DIRECTIONS

• Set oven temperature to 350 degrees.
• Mix the mustard, brown sugar, and ketchup in a small bowl. Set aside. This is going to be the garnish later on.
• Mix the eggs, milk, cheese, crumbled Ritz crackers, onion, bell pepper, salt, and black pepper in a big bowl. Blend thoroughly. Stir in the ground meat.
• Just to blend, thoroughly mix.
• Avoid overmixing. Shape into a loaf and put on a baking sheet or pan that has been covered with parchment paper or foil. Bake for thirty minutes at 350 degrees Fahrenheit.
• Take the meatloaf out of the oven and cover with the topping. Bake for a further 30 to 40 minutes, or until the temperature reaches 160 degrees Fahrenheit in the center. Give it fifteen minutes to cool.

Home made pancakes I found this pancake recipe in my Grandma’s recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen (and it’s so much better than the boxed stuff).

Ingredients:

1. 2 cups flour
2. 1 cup of milk
3. 3 spoonfuls of sugar
4. One egg
5. 1 teaspoon royal
6. 2 butter spoons
7. 12 teaspoon nutmeg
8. 1 teaspoon ground cinnamon
9. honey to taste
10. 1 pinch of salt

Preparation:

1. Separate the white from the yolk and beat the white until stiff; then we add the sugar and continue beating well, we separate.

2. In a bowl, we put flour, salt, royal and the egg yolk, and we add the milk little by little without stopping beating; there should be a fine dough without lumps.

3. Then we add the clear and mix with surround movements, and add the nutmeg and cinnamon.

4. Heat a skillet over medium heat and grease with butter.

5. With the help of a spoon, we pour the mixture into the pan and spread it so that it is as uniform as possible.

6. We cook on one side until golden and then on the other.

7. We continue doing the same until the entire mixture is complete

8. Then we serve with honey and butter.

Swedish Meatball Pasta Bake

This dish, which we have here today, is similar to Swedish meatballs combined with a casserole. Very cool, huh? Casseroles are usually my preference in the winter. Perhaps it’s because they’re perfect for chilly nights and tend to be thicker. Therefore, if you’re watching your weight, put this recipe on hold for a day when calories aren’t an issue (like the weekend or a vacation).

INGREDIENTS

Items needed to make the meatballs:

1. 1/4 cup of standard panko bread crumbs
2. four tsp of butter
3. 1/3 cup of coarsely chopped yellow onion
4. two tsp salt
5. half a teaspoon of pepper
6. One-half teaspoon of ground allspice
7. One-fourth teaspoon of nutmeg
8. three minced garlic cloves
9. two and a third cups milk
10. two eggs
11. 1 pound of ground beef, 85/15 in my case.
12. three tsp oil

Items needed to make the pasta

1. Two cups pasta shells

Components of the Sauce:

1. six tsp butter
2. Three tablespoons plus 1/4 cup all-purpose flour
3. Four cups of beef broth (a 32-ounce carton of low-sodium broth, I used).
4. half a cup of water
5. One tablespoon * of Worcestershire sauce (see to the note below.)
6. Three tsp coarsely chopped fresh parsley
7. Half a cup of heavy cream
8.  1 tablespoon salt (see to the note below.)
9. half a teaspoon of pepper, black

Instructions

How to Make the Meatballs:

• To a sizable bowl, add the panko bread crumbs and put aside.
• Melt the butter in a skillet over a medium heat.
• Cook for approximately five minutes after adding the finely diced onion, salt, pepper, allspice, and nutmeg. Stir frequently.
• After two minutes, add the minced garlic and continue cooking
• Reduce the heat to medium or low and stir in the milk. After mixing everything thoroughly, bring it to a simmer.
• After simmering for a while, transfer the onion mixture from the pan to the pan with the panko bread crumbs and mix thoroughly. It will be an extremely thick mixture. This bowl should be left to cool.
• Transfer the eggs to a different, very big basin and beat them.
• Add the cooled onion mixture, ground beef, then ground pork after that. Combine all of the ingredients. (Using your hands is the quickest and easiest way to do this; it’s gross.)
• After forming around thirty balls, refrigerate for thirty minutes.
• After the meatballs are finished
• In batches, add the meatballs to the skillet and cook for about 15 minutes, or until browned all over. Because the pan wasn’t overcrowded thanks to batches, it was simpler to turn them and determine when they were done.
• Move the meatballs to a separate plate and keep them there.

How to Prepare the Pasta:

• Following the instructions on the box, cook the pasta until it’s al dente, then drain and transfer it to a 9 x 13 oven-safe baking dish.

Instructions for Assembly and Sauce:

• Start the oven at 375 degrees Fahrenheit. (This isn’t related to the sauce procedures, but by the time you finish these, you should have the oven prepared.)
• The meatballs should be tucked into the pasta in the baking dish.
• Melt the butter in a large skillet over medium heat.
• After about two minutes, add the flour and whisk continuously.
• Simmer after adding the beef broth, water, Worcestershire, salt, and pepper. Stir frequently.
• After lowering the heat to medium-low, stir in the heavy cream and parsley. Cook, stirring all the time, until the mixture thickens, about 10 minutes.
• Pour the sauce over the spaghetti and meatballs with caution.
• Bake the spaghetti, Swedish meatballs, and sauce for 30 minutes in a preheated oven.

Chicken Piccata

Not all chicken has to be boring. See it as the ideal blank slate—healthy and fast. Here are our top five quick chicken recipes to spice up your weeknight routine:

INGREDIENTS

1. Two pounds of skinless, boneless chicken breasts or cutlets that have been butterflied to produce thinner portions
2. Half a teaspoon of newly ground black pepper
3. A quarter-tsp sea salt
4. one cup of flour
5. Ten sachets of unsalted butter
6. Four tablespoons of pure olive oil
7. One shallot, cut finely
8. 1 tsp finely chopped garlic (four to six cloves)
9. 1/4 cup chicken broth
10. One teaspoon of zest from one lemon, plus additional to taste
11. One tablespoon of newly squeezed lemon juice
12. Two teaspoons of drained capers
13. Chopped fresh parsley is optional.

PROCEDURE

• Sprinkle 1½ teaspoons of salt and pepper over the entire chicken. The flour should be put in a small bowl. After dipping each chicken piece in the flour, shake off any excess and turn to coat. When you are done dredging, discard the flour.
• In a large pan placed over medium-high heat, melt 3 tablespoons butter and 2 tablespoons oil. Add half of the chicken and heat for 2 to 3 minutes on each side, or until golden brown and cooked through. Continue with the remaining chicken, adjusting the skillet’s amount of butter and oil as necessary. Place the chicken onto a serving dish.
• Add the shallot to the pan and cook for about 2 minutes, stirring occasionally, until tender and fragrant. Include the garlic and Cook for a further minute, stirring, until aromatic. After adding the stock, simmer for four to five minutes, or until the liquid has reduced by half. After lowering the heat to low, mix in the remaining ½ teaspoon of salt, capers, lemon zest, lemon juice, and 4 tablespoons of butter.

• Before serving, pour the sauce over the chicken and

  sprinkle with the parsley.