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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Record your recipes and experiments — organized cooking journal
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Record your recipes and experiments — organized cooking journal
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In cup, stir together cornstarch and broth until smooth. Set aside. In 10-inch skillet over medium heat with hot oil, fry the chicken until browned. In same skillet, combine undrained pineapple, pepper, sugar, vinegar and reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cover; cook 5 minutes or until peppers are tender. Serve over rice.