I got this recipe from Family Fun Magazine some time ago. I make them often because I freeze the extra and use later in various other recipes. Most recently I found a recipe here called "Lotsa Veggies Meatball Soup" and used them with that recipe and it turned out amazing. They can be served with pasta dishes or with bar-b-que sauce over them as an appetizer. I hope you enjoy them and I wouild love to hear feedback!!!
What could be better than steamed dumplings? The sauce is a product of trial and error. My old boss made the best dipping sauce for dumplings, and he told me the ingredients, but not the quantities (hehe). This is pretty close. I am often lazy and buy frozen dumplings and then just make the accompanying sauce.
What a great, tasty meal this is. I found this recipe years ago somewhere on the Internet, and it is definitely a staple for us. You can substitute chicken for the pork, if desired. I also make just the sauce and use it as a sweet/sour stir fry sauce. Everyone assembles their own lettuce wraps, which is also fun for kids! Fantastique!
This is great and so simply. It is featured in the Kraft 'What's Cooking' winter 2007 magazine. I'll post as is, but I use green pepper, carrots, and onions as the vegetables, and you can use whatever you like.
A not quite sweet but not really spicy glaze to throw on tenderloins or chops. Ive made this without the dry mustard (didnt have any) and it tasted great! You can also broil instead of grilling with no problems.
We just made this for a dinner party and it was easy to make and tasted delicious. The sauce is to die for in my opinion. The original recipe comes from the Oct '04 BonAppetit. As an FYI they recommended Shiraz or Shyrah with this dish.
A different way to prepare a pork loin. It was easy to prepare, and produced great results. I just made this one up as I went....If you really want to simplify it use a store bought Jamaican Jerk Spice mix.
This is a Latin-style recipe with so much flavor, if you are looking for a wonderful dish to serve to guests, I have to suggest this one, and you can stuff the pork and refrigerate up to 24 hours before roasting. If possible purchase the Crosse and Blackwell red currant jelly brand for this. You can easily double the recipe to four tenderloins to serve 8-10 people if desired. If you love flavor, you will love this pork dish!