Type what you have

Ingredients

• ✓ ground pork
• zucchini
• hot pepper
• green bell pepper
• garlic powder
• salt
• pepper
• spaghetti sauce
• bread

Instructions

1. 1 In a large skillet over medium heat, cook the ground pork until evenly browned.
2. 2 Mix the zucchini, Hungarian hot peppers, and green bell peppers into the skillet. Season with garlic powder, salt, and pepper. Stir in the spaghetti sauce, and simmer 25 minutes, stirring occasionally. Serve on Italian bread slices.

By Mary Beth Hanford

Ingredients

• ✓ ground pork
• rhubarb
• chipotle pepper
• adobo sauce
• port wine
• white sugar
• salt
• black pepper
• vegetable oil
• corn husk
• kitchen twine

Instructions

1. 1 Bring rhubarb, chipotle peppers with sauce, ruby port, and sugar to a boil in a saucepan; simmer over medium-low heat until rhubarb is tender, about 15 minutes. Remove from heat and let cool.
2. 2 Blend the rhubarb-chipotle mixture in a blender until smooth. Place ground pork in a large bowl and thoroughly mix 2/3 of the blended sauce into the pork. Season with salt and black pepper.
3. 3 Heat vegetable oil in a skillet over medium heat. Form about 2 tablespoons of the pork mixture into a small patty and pan-fry the patty until browned and no longer pink, about 5 minutes per side. Taste the patty and mix remaining rhubarb-chipotle sauce, salt, and black pepper to taste into the uncooked pork mixture (do not taste uncooked pork).
4. 4 Soak corn husks in warm water in a large bowl until softened, about 10 minutes. Heat a smoker to 250 to 275 degrees F (120 to 135 degrees C) and add wood chips to the smoker.
5. 5 Scoop up about 1/3 cup to a scant 1/2 cup of seasoned pork mixture and form into a sausage shape; place into a soaked corn husk and tie the ends of the husk with twine to enclose the sausage. If husk is too narrow to cover entire sausage, use 2 husks per sausage. Repeat with remaining husks and pork mixture.
6. 6 Smoke sausages in the preheated smoker until thoroughly cooked and an instant-read thermometer inserted into the middle of the thickest sausage reads 160 degrees F (70 degrees C), about 2 hours.

By gonefishn

Ingredients

• ✓ ground pork
• aluminum foil
• ground beef
• bread crumb
• steak seasoning
• salt
• pepper
• garlic powder
• egg
• barbecue sauce
• grape jelly
• hot sauce

Instructions

1. 1 Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
2. 2 Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
3. 3 While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

By Reynolds KitchensR

Ingredients

• ✓ ground pork
• mushroom
• turnip
• soy sauce
• water chestnut
• salt
• white sugar

Instructions

1. 1 Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
2. 2 In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

By KIKUKAT

Ingredients

• ✓ ground pork
• egg
• milk
• bread crumb
• ground beef
• parmesan cheese
• salt
• black pepper
• granulated garlic
• onion
• italian seasoning
• marinara sauce
• slider bun
• parmesan cheese

Instructions

1. 1 Whisk together egg and milk in a large bowl. Add bread crumbs to moisten. Mix in ground beef, ground pork, Parmesan cheese, salt, pepper, garlic, onion, and Italian seasoning. Mix gently to combine. Cover bowl and refrigerate mixture for 1 hour for flavors to meld.
2. 2 Shape mixture into 3 ounce meatballs.
3. 3 Pour marinara sauce into a deep skillet and place meatballs into the sauce. Turn heat to medium, cover, and cook meatballs for 12 minutes. Flip meatballs and simmer until cooked through, about 12 more minutes.
4. 4 Toast slider buns. Add 1 meatball to each bottom slider bun. Top meatballs with freshly shaved Parmesan and cover with tops of slider buns. Serve immediately.

By thedailygourmet

Ingredients

• ✓ ground pork
• ground ginger
• garlic powder
• cabbage
• carrot
• all-purpose flour
• water
• peanut oil
• egg roll wrapper
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
3. 3 Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms.
4. 4 Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper.
5. 5 Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
6. 6 Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
7. 7 Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
8. 8 Place egg rolls on a serving plate and sprinkle sesame seeds over top.

By Angela Hamilton

Ingredients

• ✓ ground pork
• green onion
• water chestnut
• soy sauce
• cornstarch
• salt
• ginger
• wonton skin
• oil

Instructions

1. 1 Mix pork, green onions, water chestnuts, soy sauce, cornstarch, salt, and ginger in a medium bowl until well combined. Spoon 1/2 teaspoon pork mixture into the center of a wonton skin. Fold wonton skin over filling to form a triangle. Turn the top of the triangle down to meet the fold, then flip over. Moisten one corner with water; pull the opposite corner over the moistened corner to overlap, then press together firmly to seal. Repeat to make remaining wontons.
2. 2 Heat oil in a wok or large saucepan over medium-high heat to 375 degrees F (190 degrees C). Deep-fry a few wontons at a time until brown and crispy, 2 to 3 minutes. Drain on paper towels and serve warm.

By Kikkoman

Ingredients

• ✓ ground pork
• soft tofu
• cornstarch
• egg
• chicken bouillon granules
• salt
• water
• vegetable oil
• pea vine shoot
• shrimp

Instructions

1. 1 Mash tofu in a large bowl into a paste with a spoon; stir in pork, cornstarch, egg, 1 teaspoon bouillon granules, and 1 teaspoon salt until well combined.
2. 2 Bring water and oil to a boil in a large saucepan. Reduce heat to a lively simmer but not a full boil. Pinch off about 1 tablespoon tofu mixture, using gloved hands; roll it into a ball and carefully lower into water. Repeat forming and adding tofu balls to water with remaining tofu mixture. Simmer tofu balls until they rise to the top without stirring, about 30 minutes.
3. 3 Off heat, stir in pea vine shoots, dried shrimp, remaining 1 teaspoon bouillon granules, and remaining ¼ teaspoon salt.

By Tao,RN

Ingredients

• ✓ ground pork
• butter
• onion
• bread crumb
• water
• half-and-half
• ground beef
• salt
• white pepper
• white sugar
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
2. 2 Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
3. 3 Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

By Linda T

Ingredients

• ✓ ground pork
• watercress
• water chestnut
• green onion
• oyster sauce
• sesame oil
• garlic
• soy sauce
• white pepper
• salt
• dumpling skin
• shrimp

Instructions

1. 1 In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
2. 2 Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
3. 3 To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

By Vivian Lee

Ingredients

• ✓ ground pork
• shrimp
• onion
• carrot
• green onion
• soy sauce
• monosodium glutamate
• salt
• black pepper
• spring roll wrapper
• egg white
• vegetable oil

Instructions

1. 1 Combine ground pork, shrimp, onion, carrots, green onions, soy sauce, MSG, salt, and black pepper in a bowl until well mixed.
2. 2 Place wrappers on a plate; cover with a damp cloth. Place 1 wrapper on a work surface; spoon ground pork filling in a thin line (the width of your little finger) across one side of wrapper, about 1/2 inch from edge. Roll wrapper tightly around filling; seal edges with egg white. Repeat with remaining wrappers, filling, and egg white.
3. 3 Heat oil in a deep heavy pan or deep fryer to 375 degrees F (190 degrees C). Lower lumpia in batches of 3 to 4 carefully into the hot oil; fry, turning once, until rolls float and turn golden brown, about 3 minutes. Drain on paper towels, cut rolls into thirds, if desired. Repeat with remaining lumpia.

By Elise

Ingredients

• ✓ ground pork
• vegetable oil
• onion
• garlic
• ginger root
• celery
• carrot
• green onion
• soy sauce
• pine nut
• hoisin sauce
• watermelon
• iceberg lettuce

Instructions

1. 1 Heat oil in a large, nonstick skillet over high heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 1 minute. Add pork; cook until brown, 7 to 10 minutes. Drain excess liquid from the skillet. Reduce the heat to medium.
2. 2 Add celery and carrot to the skillet; cook and stir until soft, 2 to 3 minutes. Stir in green onions and soy sauce. Off heat, stir in pine nuts and hoisin sauce; fold in watermelon.
3. 3 Spoon pork mixture into lettuce leaves; wrap to cover filling. Serve.

By TLF

Ingredients

• ✓ ground pork
• onion
• garlic
• sage
• bread crumb
• kosher salt
• black pepper
• coriander
• thyme
• cayenne pepper
• nutmeg
• egg
• water
• puff pastry
• sesame seed

Instructions

1. 1 Place ground pork, onion, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic wrap and form into a round roll. Refrigerate until ready to use.
2. 2 Whisk egg with water to make an egg wash.
3. 3 Separate semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
4. 4 Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the long edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
6. 6 Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam-side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
7. 7 Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ ground pork
• shrimp
• green onion
• ginger root
• water chestnut
• cornstarch
• garlic salt
• white sugar
• sherry
• chili oil
• soy sauce
• sesame oil
• wonton skin
• garlic salt
• egg white

Instructions

1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Ingredients

• ✓ ground pork
• cabbage
• green onion
• ginger root
• water chestnut
• salt
• white sugar
• sesame oil
• wonton wrapper
• vegetable oil
• water
• chili oil
• soy sauce
• rice vinegar

Instructions

1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
6. 6 Serve warm pot stickers with dipping sauce.

By SAILIN

Ingredients

• ✓ ground pork
• ground beef
• cabbage
• vegetable oil
• bean sprout
• celery
• green onion
• soy sauce
• cornstarch
• sesame oil
• salt
• black pepper
• wonton wrapper
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
2. 2 While the meat is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
4. 4 Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Brush beaten egg onto two edges of each wrapper and fold wrapper around filling, sealing the edges together.
5. 5 Working in batches, fry wontons in hot oil until browned, 3 to 5 minutes. Finish filling and forming remaining wontons while each batch cooks. Drain cooked wontons on a paper towel-lined plate.

By rchaeg3

Ingredients

• ✓ ground pork
• vegetable oil
• onion
• garlic
• carrot
• green onion
• green cabbage
• cilantro
• black pepper
• salt
• garlic powder
• soy sauce
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.
3. 3 Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.
4. 4 Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.
5. 5 To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.
6. 6 Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.
7. 7 Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.
8. 8 Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.
9. 9 Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.
10. 10 Serve immediately. Enjoy!

By LILQTPINAY23

Ingredients

• ✓ ground pork
• garlic
• green onion
• ginger
• soy sauce
• soy sauce
• sesame oil
• cayenne pepper
• green cabbage
• all-purpose flour
• kosher salt
• water
• rice vinegar
• soy sauce
• vegetable oil
• water

Instructions

1. 1 To make the filling: Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
2. 2 To make the dough: Place 2 ½ cups of flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest about 30 minutes.
3. 3 When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 ½-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
4. 4 Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
5. 5 To make the dipping sauce: Mix seasoned rice vinegar and soy sauce together in a small mixing bowl. Set aside.
6. 6 Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat-side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers.
7. 7 Serve dumplings with dipping sauce.

By John Mitzewich

Ingredients

• ✓ ground pork
• soy vermicelli
• egg
• onion
• mushroom
• shrimp
• vegetable oil
• carrot
• crabmeat
• bean sprout
• black pepper
• soy sauce
• fish sauce
• garlic
• rice wrapper
• oil

Instructions

1. 1 Soak the vermicelli 30 minutes in warm water; drain.
2. 2 In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
3. 3 One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
4. 4 In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
5. 5 Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

By SALLYCOOKS

Ingredients

• ✓ ground pork
• vegetable oil
• onion
• celery
• carrot
• salt
• garlic
• red pepper flake
• garlic powder
• turmeric
• ginger
• cumin
• coriander
• celery seed
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.
2. 2 Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
3. 3 Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

By jmollica23

Ingredients

• ✓ ground pork
• egg
• salt
• all-purpose flour
• shortening
• milk
• cornstarch
• water
• egg
• black olive
• raisin
• black pepper
• salt
• cumin
• oregano
• garlic
• onion
• butter

Instructions

1. 1 Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
2. 2 Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
3. 3 Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.

By Alicia Moore Lutz

Ingredients

• ✓ ground pork
• salt
• chili powder
• clove
• paprika
• garlic
• oregano
• cider vinegar

Instructions

1. 1 Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

By BIGJIM

Ingredients

• ✓ ground pork
• pork liver
• onion
• salt
• pepper
• sausage casing

Instructions

1. 1 Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

By Tina

Ingredients

• ✓ ground pork
• ground beef
• potato
• nutmeg
• salt
• pie shell
• egg white

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir pork and beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix together cooked meat, mashed potatoes, nutmeg, salt, and pepper in a large bowl until well combined.
4. 4 Line a 9-inch pie dish with 1 pastry crust. Spoon meat mixture into crust. Cover with second pastry crust; seal and flute the edges. Brush top crust with beaten egg white. Shield the edges with aluminum foil to prevent crust from burning.
5. 5 Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until edges brown, about 15 minutes more.

By Laurie Fontaine Bennett

Ingredients

• ✓ ground pork
• ground venison
• sugar-based curing mixture
• brown sugar
• sage
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined.
3. 3 Divide into 1-pound portions and freeze.

By AMYNJOHN36

Ingredients

• ✓ ground pork
• turkey sausage
• panko bread crumb
• egg
• salt
• parsley
• paprika

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Combine pork, sausage, bread crumbs, egg, salt, parsley, and paprika in a large bowl and mix until evenly combined. Form into 12 equally-sized meatballs using an ice cream scoop. Place meatballs on a baking sheet.
3. 3 Place 1/2 of the meatballs in the basket of the air fryer and cook for 8 minutes. Shake the basket and cook for 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• apple
• onion
• garlic
• teriyaki sauce
• egg
• hamburger bun
• pineapple

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
3. 3 Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.

By Kevin

Ingredients

• ✓ ground pork
• ground beef
• garlic
• salt
• brown sugar
• black pepper
• marjoram
• allspice
• liquid smoke
• sausage casing

Instructions

1. 1 In a large bowl, combine pork, beef, and garlic. In another bowl, stir together salt, brown sugar, pepper, marjoram, allspice, and liquid smoke. Combine mixtures and knead with your hands until well combined.
2. 2 Fill casings with meat mixture and refrigerate, 8 hours overnight. Boil or grill before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sara

Ingredients

• ✓ ground pork
• penne pasta
• butter
• white onion
• green bell pepper
• spaghetti sauce
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 While the pasta is cooking, melt butter in a large pot over medium heat. Add onion and bell pepper; sauté until translucent, about 5 minutes. Add ground pork and cook until evenly browned and crumbly, 7 to 10 minutes. Drain excess fat and transfer to a bowl.
3. 3 Pour spaghetti sauce into the same pot and heat over medium heat until bubbling, 3 to 5 minutes. Add cooked penne and pork mixture, then stir in sour cream. Cook until heated through, about 5 minutes.

By April

Ingredients

• ✓ ground pork
• cornstarch
• sherry
• shrimp
• vegetable oil
• garlic
• water
• soy sauce
• sugar
• salt
• water
• cornstarch
• egg

Instructions

1. 1 Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
2. 2 Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
3. 3 Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
4. 4 Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
5. 5 Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.

By MURF65