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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Vietnamese Pork Sticks With Lettuce Cups

appetizers, pork, vietnamese

1 lb pork butt, ground
6 water chestnuts, minced
1 large clove garlic, minced
1 small green onion, minced
1 tablespoon soy sauce, japanese
2 teaspoon oil
1 1/4 teaspoon lemon juice, fresh
1/2 teaspoon ginger, fresh, minced
1/4 teaspoon sugar
1/4 teaspoon hot chili oil, chinese
1/8 teaspoon salt
12 bamboo skewers - 5 to 6 inches long
12 boston lettuce leaves
1/2 cup cilantro, chopped
1/2 cup mint, fresh, chopped
1/2 cup green onion, chopped
1/2 cup soy sauce, japanese
5 tablespoon lemon juice, fresh
3 tablespoon water
2 clove garlic, minced
2 teaspoon sugar
1 teaspoon oyster sauce
1 teaspoon ginger, fresh, minced
1/8 teaspoon cayenne pepper

FOR MEAT: Combine all ingredients in large bowl and use hands to mix gently but thoroughly. Shape into 12 cylinders approximately 3 inches long and no more than 1-inch thick. Insert bamboo skewer through each cylinder and set aside. Arrange garnishes in individual bowls; refrigerate. FOR SAUCE: Combine all ingredients in small pan and bring to boil. Reduce heat and simmer 5 minutes. Let cool. Divide among 4 small bowls and set aside. Heat coals on barbecue until gray ash forms. Spread into overlapping layer, knocking off ash so coals are hot and glowing. Place grill 2 to 3 inches above coals or, preheat oven to broil. Arrange pork sticks on grill or broiling pan so they do not touch. Cook until meat is crisped, browned and firm, turning often with tongs, about 10 to 15 minutes. Have each diner sprinkle lettuce leaf with other garnishes. Slip pork off skewer onto lettuce. Wrap around pork and use sauce for dipping. Meat mixture can be prepared and skewered up to 24 hours before barbecuing. Sauce will keep 2 weeks in refrigerator.