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Tender Cornish game hens are basted with a sweet and tangy mixture of honey, orange juice, soy sauce, and vinegar for an easy recipe that looks like you put a lot more work into it.
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This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.
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They like their BBQ sweet and tangy in the Carolinas.
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This colorful side dish is flavored with brown sugar, caraway seeds, and vinegar, and is traditionally served as part of a Swedish smorgasbord.
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A Japanese recipe for marinated cucumber salad. Delicious and simple!
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You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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A warm dressing made with shallots, cider vinegar, and a little sugar gives fresh steamed green beans a sweet and sour flavor.
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Although 3 pounds may seem like too much spinach, the leaves wilt quickly when heated. For best results, toast sesame seeds in a dry skillet over medium-high heat until fragrant and starting to turn golden, shaking pan to color evenly.
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First, flour, salt and shortening are blended together. Then water, vinegar and egg is worked in. The manageable dough is then rolled out between sheets of waxed paper.
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This tangy sauce has a zip that goes well with a burger or as a fry dip. It is versatile and can be spicy or a kid-friendly sauce.
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This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.
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Canned beets makes this a no-fuss salad to whip up. The sweet and sour dressing is heated and poured over the beets and diced red onion, and then it's popped into the refrigerator to chill.