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Combine beef, onion, crushed noodles, salt, pepper and egg. Mix and shape into balls. Brown in hot oil. Drain pineapple, reserving 1/2 cup syrup. Add sugar, cornstarch, soy sauce, vinegar, water and pineapple syrup to browned meatballs. Cook, stirring constantly, until mixture boils and thickens. Add green peppers and pineapple. Cover and simmer 10 to 15 minutes. Serve over chow mein noodles. Can be served over hot rice as well.
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work