I need a GOOD, real GOOD pork appetizer....Can you help me out?!
When Pigs Fly Appetizer
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons vegetable oil
1 (14-ounce) bottle hot-style ketchup
3 tablespoons honey
2 tablespoons fresh lemon juice
2 to 3 teaspoons hot pepper sauce
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon pepper
In large skillet heat oil over medium-high heat. Cook and stir pork cubes for 4 to 5 minutes or until pork is just done. Remove excess fat from skillet; reduce heat to low. Add remaining ingredients to skillet, stirring to coat pork cubes. Cover and cook about 1 minute or until heated through. Transfer to warm serving dish; serve with toothpicks.
nfd?
Answers: I hope I can help you!
When Pigs Fly Appetizer
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons vegetable oil
1 (14-ounce) bottle hot-style ketchup
3 tablespoons honey
2 tablespoons fresh lemon juice
2 to 3 teaspoons hot pepper sauce
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon pepper
In large skillet heat oil over medium-high heat. Cook and stir pork cubes for 4 to 5 minutes or until pork is just done. Remove excess fat from skillet; reduce heat to low. Add remaining ingredients to skillet, stirring to coat pork cubes. Cover and cook about 1 minute or until heated through. Transfer to warm serving dish; serve with toothpicks.
nfd?
Wrap bacon around cooked crab leg meat or cooked and peeled shrimp, pan fry until meat is warm and bacon is crispy.
Yum yum!
PORK EGG ROLLS
INGREDIENTS:
1 package egg roll wrappers (4 1/2" by 5 1/2")
Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying
PREPARATION:
Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.
While the pork is marinating, prepare the vegetables, and the gravy mixture.
Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.
Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
Serve with Sweet and Sour Dipping Sauce.
*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.
**Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be crispier.
Bacon chesnut rolls
Ingredients:
1 (8 ounce) can water chestnuts, halved
1/2 pound bacon, cut in half
1/4 cup mayonnaise
1/2 cup packed light brown sugar
1/4 cup tomato-based chili sauce
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chestnut with a bacon strip. Place the rolls seam-side down in a baking dish.
Bake 30 minutes or until bacon is crisp and cooked through. When baked, drain the dish of fat.
In a medium-size mixing bowl, combine mayonnaise, brown sugar and hot sauce. Mix well and pour over baked bacon-chestnut rolls.
Yield: 24 rolls
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 54 Minutes
Servings: 24
Small ground pork meat balls.
Ground pork
Minced onion
Minced garlic
a big handful of parsley
a handfull of bread crumbs
1 egg
Salt & Pepper
Mix together, spoon into small balls, bake until brown.
If you want, make some pork gravey and roll them in just enough to coat in a 'glaze' of gravey.
Insert tooth picks... EAT!
Or do the same, add some parmagean cheese to the meat, then simmer in chicken broth with a teaspoon of corn starch in the liquid. Throw in some spinach and small soup pasta and serve.
Bacon Wrapped Bratwurst
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
DIRECTIONS
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
ur old u should be eating healthy foods or make ur daughter do the cooking