Got me here, sweet and sour chicken sounds like what you've done once. Might be usefull with fruit to make a dessert.
A good marinade additive. It is usually quite salty and adds a depth of flavor. Whenever you think it needs salt, and maybe something else, try soy sauce.
Alway made my own, don't know what to do with it.
Another one good for marinades. Too often they are too sweet for my taste.
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These are condiment type sauces for chinese food. I take it you make a few chinese things now and then, so they should be usable. This and the teriyaki are good for adding to make shift stir frys. Got left over meats and veggies ? Stir fy em with this stuff. And leave the stif fry sauce out.
Good with fish, and caponata. The caponata would help kill the olives as well. They last a while, and the jar is usually small. Add them to sauces and fish dishes. They add a bit of pungency.
Olives never last at our place. Eat them. Put them in pasta sauces. Put them on relish trays. Slice them up and add to salads. Stuff them with feta cheese.
Yick. Some things just shouldn't be pickled. Beets and cauliflower fall in this catagory.
See above. Really good with gorgonzola. Make a sauce, or stuff the two into chicken.
Add to chicken salad (and the such), and if you ever make home made thousand island dressing.... I live in a germanic influenced city, so we grill out, and put it on all kinds of wurst, particularly when we can't find good sauerkraut.
Pickles do not last at my house. We buy large jars and they seem to vanish.
Stuff with cheese and umm, is ham out of the question ? Then use (cooked or smoked) lamb breast. Chicken would work in a pinch. They are also good in salads, chile, and many latin dishes.
This is a problem I wish I had. See above.
Stuff them and grill them. Put them on salads. Like most peppers, there are a variety of latin dishes that call for various peppers. They are also good sliced up and added to a tomato sauce (particularly with a bit of fennel). They are also good on hot sandwhiches like cheese steaks and italian combos. They might disappear at my place before I got them in a recipe.
Dean G.
