xiaoxl/recipe_data huggingface dataset:
Ham and Peas Mac and Cheese


Ingredients:
elbow macaroni, butter, onion, flour, milk, swiss cheese, cheddar cheese, mustard, paprika, garlic powder, salt, pepper, cooked ham, frozen baby peas

Directions:
Cook macaroni according to package directions; drain.
In a large pot, melt the butter and saute the onions for about 5 minutes.
Stir in the flour until well blended.  Cook and stir for 2 minutes.
Add the milk; stir well.
Add in the cheeses, mustard, paprika, garlic powder, salt and pepper.
Continue to cook and stir until smooth, hot and thickened.
Stir in the ham, peas and cooked/drained macaroni.
Stir well until heated through.
Serve.
Steak N Gravy
Category: meat-and-poultry
By Elisa Gale

Try this one on for size if you love shrooms, otherwise omit them. This is my husband's favorite (and we eat game at least 3 nights a week). Serve with rice or mashed potatoes, and green beans. Now THIS is good eatin'!

Ingredients:
4 (4 ounce) venison steaks
1 cup all-purpose flour
2 tablespoons ground bay leaves
1 pinch salt and pepper
4 tablespoons olive oil, divided
½  onion, chopped
6  fresh mushrooms, sliced
1 tablespoon minced garlic
1 (10.5 ounce) can beef gravy
¼ cup milk

Directions:
Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 424.3
Fat: 18 g
Saturated fat: 3.6 g
Carbohydrates: 32.2 g
Sugars: 2.1 g
Dietary fiber: 1.6 g
Protein: 32.1 g
Cholesterol: 100.7 mg
Sodium: 498.1 mg
Black Olive Tapenade


Ingredients:
pitted black olives, capers, garlic cloves, dried thyme, Dijon mustard, lemon juice, fresh ground pepper, fresh parsley

Directions:
In a food processor, pulse olives until coarsely chopped.
Add capers, garlic, thyme and dijon mustard; puree.
Move to a mixing bowl.
Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
Serve with slices of toasted French bread. Enjoy!
Creamy Bacon and Broccoli Salad
Category: trusted-brands-recipes-and-tips
By Philadelphia Cooking Creme

Broccoli florets, bacon pieces, shredded cheese, chopped onions, and sunflower seeds are tossed together in a creamy garlic sauce.

Ingredients:
1 (270 g) tub PHILADELPHIA Savoury Garlic Cooking Creme
3 tablespoons white vinegar
8 cups small broccoli florets
½ cup Oscar Mayer Real Bacon Recipe Pieces
½ cup shredded Cracker Barrel Old Cheddar Cheese
½ cup chopped red onions
¼ cup sunflower seeds

Directions:
Mix first 2 ingredients in large bowl. Add remaining ingredients; toss to coat. Refrigerate 1 hour.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 182.8
Fat: 12.6 g
Saturated fat: 5.8 g
Carbohydrates: 10.7 g
Sugars: 2.2 g
Dietary fiber: 3 g
Protein: 9.6 g
Cholesterol: 31.1 mg
Sodium: 478.8 mg
Curly Cue Salad


Ingredients:
rotini pasta, apple cider vinegar, sugar, garlic powder, pepper, Accent seasoning, green onions, English cucumbers, chopped pimiento

Directions:
Cook rotini according to package directions., Rinse in cold water and refrigerate until cold., Mix the rest of the ingredients and chill until the noodles are cold., Pour the vinegar dressing over the cold noodles., Keep refrigerated until serving.
Caramelized Honey Roasted Cashews


Ingredients:
liquid honey, unsalted dry-roasted cashews, salt

Directions:
Set oven to 350 degrees.
In a heavy skillet over low heat, add in honey stir until warmed.
Add in nuts and salt; toss thoroughly.
Transfer to a baking sheet and bake for about 10-12 minutes, or until the nuts are a slightly darker shade of brown and the honey is almost hardened.
Allow to cool then store in an airtight container.
Antipasto Squares
Category: appetizers-and-snacks
By Lori G.

Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.

Ingredients:
2 (10 ounce) cans refrigerated crescent dinner rolls
¼ pound thinly sliced boiled ham
¼ pound thinly sliced provolone cheese
¼ pound thinly sliced Swiss cheese
¼ pound thinly sliced Genoa salami
¼ pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3  eggs
3 tablespoons grated Parmesan cheese
½ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 C). Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 10 servings

Calories: 452
Fat: 29.1 g
Saturated fat: 10.7 g
Carbohydrates: 25.3 g
Sugars: 5.3 g
Dietary fiber: 0.2 g
Protein: 20 g
Cholesterol: 104 mg
Sodium: 1291.4 mg
Shortcut 4 Bean Salad


Ingredients:
dark red kidney beans, red kidney beans, garbanzo beans, green beans, celery, onion

Directions:
Drain and rinse kidney and garbanzo beans in colander., Follow with green and wax beans., Chop celery and onion, add to colander and toss to mix., Empty bean mixture into bowl and pour dressing over.
Pad Thai


Ingredients:
oyster sauce, ketchup, fish sauce, water, soy sauce, sugar, garlic cloves, eggs, green onions, peanuts

Directions:
Marinade: In a medium bowl, whisk together oyster sauce, ketchup, fish sauce, water, soy sauce, and sugar, set aside.
Noodles: Place noodles in a large bowl and rinse with cold water.
Drain and set aside. Noodles should be dry and al dente.
In a separate bowl, beat eggs together and season with salt and pepper.
Place a large frying pan or wok over medium-high heat.
Add oil and minced garlic.
Fry garlic until lightly golden in color and add eggs immediately.
Begin to scramble the eggs, follow with the drained noodles before the eggs set (while the eggs are partially cooked and still wet] so that they can coat the noodles.
Stir in 1/3 cup of the marinade, the vegetables and heat thoroughly.
Add more marinade if noodles are too dry.
Top with peanuts.
Homefried Potatoes with Garlic and Bacon
Category: side-dish
By MUZIKGUY1

Russet potatoes are fried in bacon grease with onions and garlic pepper.

Ingredients:
7 slices bacon
2  russet potatoes, quartered and thinly sliced
1 tablespoon garlic pepper seasoning
½  yellow onion, sliced

Directions:
Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 313.7
Fat: 22.2 g
Saturated fat: 7.4 g
Carbohydrates: 20.5 g
Sugars: 1.6 g
Dietary fiber: 2.6 g
Protein: 8 g
Cholesterol: 33.3 mg
Sodium: 760.7 mg
Cucumbers With Soy-Sesame Dressing


Ingredients:
sesame seeds, soy sauce, crushed red pepper flakes, sugar, cucumbers, red onion, fresh cilantro

Directions:
In a bowl, combine the rice vinegar, peanut oil, soy sauce, sesame oil and crushed red pepper and sugar (if using] and whisk well.
Add cucumbers and red onion, and toss them in dressing.
Cover and refrigerate for an hour or up to 24 hours.
To serve, sprinkle with toasted sesame seeds and chopped cilantro.
Can be served chilled or at room temperature.
Bo's Breakfast Casserole


Ingredients:
frozen hash browns, cooked ham, Canadian bacon, green onion, eggs, milk

Directions:
Spray a 2 quart size baking dish with non stick spray. Arange potatoe's evenly in the bottom of the dish. Sprinkle with cheese and green onion and a little salt and pepper.
In a bowl combine eggs, milk, your choice of meat salt and pepper. Pour over potato mixture.
Bake, uncovered, in a 350* oven 40-45 minutes or until knife comes out clean. Let stand about 5 minutes before serving.
I have also doubled this for a larger crowd that serves about 12. Just bake in a 3qt and bake for about 45-55 minute.
Chicken Rustica over Polenta


Ingredients:
bacon, skinless chicken thighs, all-purpose flour, olive oil, onion, garlic cloves, crushed tomatoes, oregano, dry red wine, fresh parsley, kalamata olive, cannellini beans, water, salt, cornmeal, parmesan cheese, fresh parsley

Directions:
Instructions:  Brown bacon in large deep pan.  Remove bacon, leaving 1-2 T. drippings in pan.
Dust chicken pieces with flour, salt and pepper.  Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
Make sauce:  Heat oil, add chopped onion; sauté over low heat 6-8 minutes.  Add garlic, sauté 2 more minutes.
Add all other sauce ingredients and mix.  Add bacon and browned chicken pieces; gently simmer 30 minutes.
Add drained beans and simmer 10 more minutes.  During this last 10 minutes, make polenta.
Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal.  Cover and microwave on HIGH 4 minutes; stir.  Uncover and microwave 2 minutes; stir.  Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce.  Garnish with parsley.
Baked Bean Corn Dog Casserole


Ingredients:
sharp cheddar cheese, milk, eggs

Directions:
Preheat oven to 350°F.
Put beans into large baking pan.
Slice hot dogs into 1/2 inch slices and add to beans.
Bake for 15-20 minutes.
While bean and hot dog mixture is in the oven,Mix cornbread mix, milk, eggs, creamed corn, and cheese in a large bowl.
Once bean and hot dog mixture has baked for 15-20 minutes, spread cornbread mixture gently on top to cover.
Bake for 20-30 additional minutes or until cornbread is cooked through.
Cornbread will be moist because of corn, so don't overcook.
Strawberry Slurp


Ingredients:
strawberries, powdered sugar

Directions:
"Combine strawberries and sugar in container of a 5-cup electric blender.  Add ice to within one inch of container top; blend well."
Stir-Fry Pita Sandwiches


Ingredients:
onion, red bell pepper, red pepper flakes, leaf lettuce, feta cheese

Directions:
Cut chicken tenders in half lengthwise and crosswise.
Coat large nonstick skillet with nonstick cooking spray.
Cook and stir chicken over medium heat 3 minutes.
Add onion and bell pepper; cook and stir 2 minutes.
Add Italian dressing and red pepper flakes; cover and cook 3 minutes.
Remove from heat; uncover and let cool 5 minutes.
While chicken mixture is cooling, cut pita breads in half to form pockets.
Line each pocket with lettuce leaf.
Spoon chicken filling into pockets; sprinkle with feta cheese.
Note: Salad dressings offer a surprising amount of convenience in the kitchen.
Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.
Jambalaya


Ingredients:
whole chicken, paprika, olive oil, onion, green bell pepper, celery ribs, garlic cloves, bay leaf, smoked sausage, crushed tomatoes, chicken broth, long-grain rice, dried thyme, sea salt, coarse black pepper, Tabasco sauce, bulk pork sausage

Directions:
Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes. Stir in smoked sausage, tomatoes, bay leaf, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in bulk pork sausage and cook about 3 minutes longer.
Serve Hot and "Laissez Les Bon Temps Roulez"!
Giant King Cake Pop-Tart®
Category: uncategorized
By Darcy Lenz

This festive Mardi Gras mashup is perfect for anyone seeking a lower-effort alternative to homemade king cake. The key to keeping this recipe big and easy is store-bought puff pastry--which encases a gooey cinnamon-sugar filling, and is frosted with a decadent cream cheese glaze. So while it's certainly not a traditional king cake, this giant brown sugar-cinnamon tart does offer a similarly flaky, buttery, and sweetly delicious pastry experience. In place of the plastic baby typically that's hidden in a king cake after it's finished baking, you can always tuck an almond or other nut.

Ingredients:
1 cup light brown sugar, packed
3 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
¼ teaspoon salt
1 large egg
1 tablespoon water
1 (17.5 ounce) package frozen puff pastry, thawed
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 tablespoon milk, or more as needed
gold, green, and purple sanding sugars

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with parchment paper. Mix brown sugar, butter, flour, cinnamon, and salt together for the tart in a medium bowl with a fork or clean hands until thoroughly combined. Set aside. Whisk egg and water together in a small bowl; set aside. Lightly dust a clean work surface with flour. Place one sheet of puff pastry on the surface; gently pinch the seams of the sheet together. Lightly dust surface of pastry with flour and roll into a 9x13-inch rectangle. Carefully transfer the puff pastry sheet to the prepared pan and prick the entire surface with a fork. Spread the brown sugar-cinnamon filling all over the puff pastry, leaving a 1-inch border around the edges. Use a pastry brush to brush this 1-inch border with egg wash. Repeat rolling process detailed in step 4 with the second sheet of pastry. Using your rolling pin, carefully place the second sheet of pastry on top of the first, lining up the corners and edges. Seal the two sheets of pastry around the edges by pressing together with the prongs of a fork. Prick the entire surface with a fork and brush all over with egg wash. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool for 10 to 15 minutes. While the tart cools, beat cream cheese and butter together for icing until smooth. Beat in the powdered sugar until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. Spread the icing over top of the tart. Decorate as desired with sanding sugars.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 1 9x13-inch tart

Calories: 423.5
Fat: 24.1 g
Saturated fat: 9.2 g
Carbohydrates: 48.6 g
Sugars: 28.5 g
Dietary fiber: 1 g
Protein: 4.5 g
Cholesterol: 38.7 mg
Sodium: 190.5 mg
Sara's Bruschetta


Ingredients:
tomatoes, red onions, stuffed green olives, kalamata olives, capers, parmesan cheese, olive oil, baguette

Directions:
Slice baguette into thick slices, cutting on an angle.
Brush each side of the slices with olive oil.  Don't be shy, use plenty!
Combine all other ingredients.
Place the slices of bread into the pan, and cook until lightly toasted, turn over and repeat with the other side.
Transfer the bread to a serving plate, and place heaped spoonfulls of the tomato mixure on each slice of bread.
Simple Lemon Cheesecake


Ingredients:
graham cracker crumbs, brown sugar, unsalted butter, cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract, sour cream, granulated sugar

Directions:
For the crust:.
Preheat the oven to 400 degrees f. Lightly butter an 8 inch springform pan.
In a mixing bowl, combine crumbs with sugar, then with butter and press mixture int bottom of pan, packing it down with the base of a flat glass.
Bake until golden about seven to ten minutes.
For the Cheese filling:
Keep the oven at 400 degrees F.
In a medium bowl combine cream cheese and sugar blending until smooth. Blend in sour cream. Stir in beaten eggs, one third at a time. Stir in lemon juice, zest, and vanilla, blending well.
Pour into baked crust and place in oven. Immediately turn heat down to 300 degrees F and bake for one hour or until cake begins to rise on the sides.
Turn oven off. Open oven door and let cake sit in oven for another 30 minutes. Remove, set on rack.
For cheesecake topping:.
have the oven at 350 degrees F.
In a medium bowl, combine all three ingredients, blending with a spoon until smooth.
Spread over top of baked cheesecake. If cake has cracks, use topping to fill in the spaces.
Bake until set, about 15 minutes. Cool completely before removing side of springform pan. Chill until ready to serve.
Cheesecake can be wrapped closely in plastic and refrigerated for about four days or frozen two weeks. served chilled with fresh fruit or fruit coulis.
French Onion Soup  from Cook's (Cooks) the New Best Recipes


Ingredients:
unsalted butter, red onions, low sodium chicken broth, low sodium beef broth, dry red wine, fresh parsley, fresh thyme, bay leaf, salt, black pepper, baguette, provolone cheese, asiago cheese

Directions:
Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the slice onions and 1/2 teaspoon salt, stir to coat the onions thoroughly with butter.
Cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a very deep brown crust, 30 to 35 minutes. Adjust heat to ensure that onions and crust is browning, not burning.
Stir in the chicken and beef broths, red wine, parsley, thyme and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits and bring to a simmer. Simmer for 20 minutes, to blend the flavors.
Remove and discard the herbs (parsley, thyme and bay leaf]. Stir in the balsamic vinegar and
Adjust an oven rack to the upper-middle position. Heat the broiler and optionally toast baguette slices. Remove and set aside.
Set oven-safe crocks or bowls on a baking sheet.
Fill each dish with soup, about 1 1/2 cups. Top each bowl with 2 baguette slices and cover with a single layer of the provolone or Swiss cheese. Sprinkle with about 2 Tbsp of the asiago.
Broil until well browned and bubbly, about 10 minutes.
Cool for 5 minutes and serve.
Double-Ranch Pizza with Chicken and Bacon
Category: meat-and-poultry
By thedailygourmet

This pizza is fast to make when using rotisserie chicken, and prepared pizza dough. For an even quicker preparation use already cooked bacon crumbles. I cook my pizza in a cast iron skillet for a slight crunch to my dough. Serve with a small salad if desired.

Ingredients:
4 slices bacon
2 teaspoons vegetable oil
1 (10 ounce) container refrigerated pizza crust
1 tablespoon dry ranch seasoning, divided
⅓ cup ranch dressing
6 ounces shredded mozzarella cheese
⅓ cup cubed, cooked chicken
⅛ cup sliced red onion
1 small tomato, sliced
1 tablespoon butter

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and cool. Pour oil into a 12-inch cast iron skillet. Brush oil all over the interior of the skillet. Place dough into the skillet and shape into a pizza, forming a crust at the edge. Prick dough all over with a fork. Bake in the preheated oven for 5 minutes. Remove from oven and reshape dough if necessary. Sprinkle the top of the dough with 2 teaspoons ranch seasoning. Spread ranch dressing on top. Sprinkle shredded mozzarella, chicken, and red onion over pizza crust. Crumble cooled bacon on top. Bake in the preheated oven until cheese is melted and top is browned, about 20 minutes. Remove pizza from oven and top with tomato slices. Melt butter and mix in the remaining dry ranch seasoning. Brush crust with butter-ranch mixture. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil pizza until cheese is golden brown, 2 to 3 minutes, being careful not to burn.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 498.2
Fat: 28.6 g
Saturated fat: 9.3 g
Carbohydrates: 38.1 g
Sugars: 5.8 g
Dietary fiber: 1.4 g
Protein: 20.4 g
Cholesterol: 50.2 mg
Sodium: 1280.2 mg
Three Meat Baked Beans


Ingredients:
Polish sausage, ground beef, onions, bacon, ketchup, brown sugar, molasses, Worcestershire sauce, prepared mustard

Directions:
Brown sausage and remove from skillet.  Discard drippings., Brown ground beef and onion, drain., Combine all ingredients in a 2-quart casserole dish., Bake uncovered at 350° for 30 minutes.
Jan's Jalapeno Popper Pizza
Category: world-cuisine
By What's for dinner, mom?

All the goodness of jalapeno poppers in a pizza topping.

Ingredients:
8 slices bacon, cut into 1-inch pieces
¾ cup chopped onion
2 cloves garlic, chopped
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) package reduced-fat cream cheese, cut into cubes
¼ cup sour cream
1  prepared 16-inch pizza dough pastry
1 cup shredded mozzarella cheese, or more to taste
½ cup shredded reduced-fat Cheddar cheese
4  jalapeno peppers, sliced into thin rings
1 tablespoon dried parsley flakes

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan. Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable. Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza. Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 16-inch pizza

Calories: 292.9
Fat: 15.6 g
Saturated fat: 7.8 g
Carbohydrates: 22.3 g
Sugars: 3 g
Dietary fiber: 1.1 g
Protein: 15.5 g
Cholesterol: 43.7 mg
Sodium: 689.1 mg
Hawaiian Pork Stir-Fry


Ingredients:
cider vinegar, brown sugar, ketchup, cornstarch, soy sauce, egg, cornstarch, green bell pepper, red bell pepper, onion, cooked rice

Directions:
PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
Shake off excess.
Place a wok over high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add half the pork.
Stir fry until evenly browned about 5 to 7 minutes.
Remove pork from wok, and set aside.
Repeat to brown remaining meat, adding more oil as needed.
Add remaining oil (about 2 tablespoons] to wok.
Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins].
Add pea pods, stir one minute.
Stir sweet and sour sauce and add to wok.
Stir until sauce boils and thickens.
Return pork to wok and stir until heated through.
Serve with hot cooked rice.
Pass soy sauce if desired.