![]() Hint: Chicken can be substituted with 500g. Combine water, vinegar, brown sugar, ketchup and soy sauce in a small saucepan. Add to the pan and continue to cook, whisking continuously, for about 1 to 2 minutes or until sauce thickens. In a small bowl, combine cornstarch and water. Sabrina lives with her family in sunny California. Add the sweet and sour sauce, soya sauce, undrained pineapple and chicken and stir-fry for 1 minute or until hot. In a saucepan over medium heat, combine vinegar, sugar, and ketchup. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. Add enough water to reserved pineapple juice to measure 1/2 cup stir into sugar mixture. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. Ingredients 1 cup pineapple juice 1/2 cup rice vinegar 1/4 cup ketchup 1/2 cup brown sugar 1 teaspoon salt 1 tablespoon cornstarch 1 tablespoon oil 1/2. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. 100 g fine rice noodles 1 x 227 g tin of pineapple chunks in juice 2 heaped teaspoons cornflour 1 tablespoon cider vinegar 2 teaspoons low-salt soy sauce 2. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Ingredients Deselect All 1 tablespoon vegetable oil 1 tablespoon peeled and grated fresh ginger 2 cloves garlic, minced 1 cup pineapple or orange juice 2. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Sweet n Sour Sauce Enjoy the taste of apricot or peach blended with spicy flavours including Worcestershire, vinegar, and mustard.
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