Type what you have

Ingredients

• ✓ applesauce
• salad dressing
• worcestershire sauce
• hot pepper sauce
• lime
• pork chop

Instructions

1. 1 Whisk Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice together in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 6 hours or overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chops from marinade and shake off excess. Pour marinade into a saucepan and bring to a boil over medium heat. Boil for about 1 minute; set aside.
4. 4 Cook pork chops on the preheated grill until well browned and no longer pink in the center, about 6 minutes per side; occasionally basting chops with marinade until basted marinade cooks completely onto chops. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By walleye11

Ingredients

• ✓ applesauce
• barbecue sauce
• pork rib
• salt
• black pepper
• cayenne pepper
• garlic powder

Instructions

1. 1 Combine barbecue sauce and applesauce in a bowl. Place ribs on a large sheet of heavy duty aluminum foil; rub salt, black pepper, cayenne pepper, and garlic powder on all sides ribs. Pour barbecue sauce mixture over ribs to coat; seal ribs in foil. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place ribs in foil on grill grate; cook on the preheated grill 1 hour. Remove ribs from foil; place directly on the grate. Continue cooking until ribs are done, about 30 minutes more, basting frequently with sauce.

By JOHN MITSCHKE

Ingredients

• ✓ applesauce
• corn
• sour cream
• egg
• butter
• cornmeal
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
3. 3 Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

By Sara

Ingredients

• ✓ applesauce
• apple
• red onion
• cinnamon
• pork shoulder roast
• salt
• black pepper

Instructions

1. 1 Place apples and onion in the bottom of a slow cooker; sprinkle with 1/4 teaspoon cinnamon.
2. 2 Rub pork with salt and pepper; place on top of apples and onions. Pour applesauce over pork; sprinkle with remaining 1/4 teaspoon cinnamon.
3. 3 Cook on High for 8 hours. Serve with sauce, apples, and onions.

By onwingosfdragons

Ingredients

• ✓ applesauce
• pork chop
• salt
• black pepper
• onion
• butter
• white wine

Instructions

1. 1 Season pork chops with salt and black pepper.
2. 2 Heat a large skillet over medium-high heat; add pork chops. Add onion and butter between chops; cook and stir onion until first side chops browned, 5 to 7 minutes. Flip chops; cook until no longer pink in centers, 5 to 7 minutes more. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C). Transfer chops to a plate.
3. 3 Pour white wine into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir applesauce into onion and wine mixture; simmer until liquid somewhat thickens, about 5 minutes.
4. 4 Serve pork chops topped with applesauce and onion mixture.

By guitfiddletom

Ingredients

• ✓ applesauce
• turnip
• butter
• brown sugar
• egg
• salt
• black pepper
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Bring a large pot of water to a boil; add turnips. Reduce heat to low; simmer until tender, about 15 minutes. Drain.
3. 3 Transfer turnips to a large bowl; mash with applesauce, 6 tablespoons butter, sugar, eggs, salt, pepper, and half of the bread crumbs. Spoon turnip mixture into the prepared casserole dish; sprinkle with remaining bread crumbs. Drizzle with 2 tablespoons melted butter.
4. 4 Bake in the preheated oven until set, about 30 minutes.

By mfrichards

Ingredients

• ✓ applesauce
• pork sparerib
• maple syrup
• lemon juice
• ketchup
• paprika
• cinnamon
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place ribs in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease a baking dish.
3. 3 In a bowl, mix the applesauce, syrup, lemon juice, ketchup, paprika, cinnamon, garlic powder, salt, and pepper.
4. 4 Place ribs in the prepared baking dish, and brush with 1/2 the sauce. Bake uncovered, basting frequently with remaining sauce, for 1 1/2 hours, until done.

By IGOT2MNYKIDS

Ingredients

• ✓ applesauce
• egg
• bread crumb
• salt
• pepper
• ground beef
• flour
• vegetable oil
• carrot
• onion
• tomato juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (This is best done by hand.) Form mixture into medium-sized meatballs, and roll in flour.
3. 3 Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Transfer to a baking dish and set aside.
4. 4 In the same skillet, partially cook the carrots and onions over medium high heat. Add tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat, and simmer for 5 minutes, then pour over meatballs.
5. 5 Cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. Cook uncovered for 10 minutes before removing from the oven.

By THERICKA

Ingredients

• ✓ applesauce
• cooking spray
• all-purpose flour
• cornmeal
• baking soda
• baking powder
• salt
• sugar
• skim milk
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly spray an 8x8-inch baking pan with cooking spray.
2. 2 In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until puffed and brown, 15 to 20 minutes.

By rocketD

Ingredients

• ✓ applesauce
• cooking spray
• pork breakfast sausage
• onion
• apple
• brown sugar
• brown mustard
• cinnamon
• nutmeg
• cayenne pepper
• baked bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Cook sausage and onion in a large skillet over medium-high heat, until sausage is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease and remove from the heat.
3. 3 Stir apples, applesauce, brown sugar, mustard, cinnamon, nutmeg, and cayenne pepper together in a large bowl. Add baked beans and sausage mixture and mix until well combined. Pour into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven for 45 minutes.

By Recipes by Cherie

Ingredients

• ✓ applesauce
• butter
• apple
• onion
• pork chop
• salt
• black pepper
• brown sugar
• mustard
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium heat; cook and stir apple and onion in melted butter until tender, about 5 minutes. Transfer apple and onion mixture to a bowl.
3. 3 Place pork chops in the same skillet over medium heat; cook until pork chops are browned, about 5 minutes per side. Place pork chops in a 9x9-inch baking dish; season with salt and black pepper.
4. 4 Mix applesauce, brown sugar, mustard, and cinnamon into apple and onion mixture. Spoon over pork chops.
5. 5 Bake, covered, in the preheated oven until pork chops are no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Shelli

Ingredients

• ✓ applesauce
• avocado oil
• onion
• butternut squash
• curry powder
• cinnamon
• nutmeg
• vegetable broth
• pumpkin puree
• ghee
• honey
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
2. 2 Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
4. 4 Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

By Shari

Ingredients

• ✓ applesauce
• mushroom
• water
• ground pork
• carrot
• onion
• garlic
• soy sauce
• egg white
• water
• maple syrup
• soy sauce
• brown sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2-quart baking dish with cooking spray.
2. 2 Place the dried mushrooms in a bowl. Pour 1/4 cup of warm water over the mushrooms; allow to soak until the mushrooms have rehydrated, about 30 minutes. Drain, reserving the water, and set both the mushrooms and water aside.
3. 3 Combine the ground pork, carrots, onion, garlic, 2 tablespoons soy sauce, the drained mushrooms, and the egg white in a large bowl; mix with hands until evenly combined. Form the mixture into 16 meatballs; arrange into the prepared baking dish.
4. 4 Stir the reserved water from the mushrooms, the applesauce, 1/4 cup water, maple syrup, 2 tablespoons of soy sauce, and brown sugar together in a bowl; pour over the meatballs. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil from the dish and continue baking until the meatballs are cooked through and no longer pink in the center, about 20 minutes more.

By Madchen

Ingredients

• ✓ applesauce
• pork loin
• garlic powder
• salt
• pepper
• olive oil
• white wine
• butternut squash
• onion
• mustard
• soy sauce
• brown sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
3. 3 Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
4. 4 Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

By SJRJA

Ingredients

• ✓ applesauce
• cooking spray
• milk
• egg
• crouton
• cheddar cheese
• onion
• garlic
• salt
• black pepper
• ground beef
• cream of celery soup
• evaporated milk
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Whisk together milk and egg in a large bowl until well combined. Stir in croutons and let sit to allow croutons to soak up milk mixture, about 2 minutes. Lightly stir in applesauce, Cheddar cheese, onion, garlic, salt, and pepper. Mix in ground beef with your hands until thoroughly combined. Form mixture into 1 1/2-inch balls and place into the prepared baking dish.
3. 3 Add condensed soup and evaporated milk to the same bowl; whisk until well combined. Pour sauce over meatballs in the baking dish.
4. 4 Bake, uncovered, in the preheated oven until sauce is bubbling and thickened and meat is no longer pink in the center, about 45 minutes. Sprinkle with Parmesan cheese 15 minutes before the end of baking and bake until cheese is melted and beginning to brown. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (70 degrees C).

By Pipster

Ingredients

• ✓ applesauce
• butter
• apple
• onion
• celery
• walnut
• water
• breadcrumb
• cinnamon
• kosher salt
• clove
• nutmeg
• ginger
• kosher salt
• black pepper
• pork loin roast

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
3. 3 Unroll the pork roast, and place in a baking dish. Season with salt and pepper to taste. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
4. 4 Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

By Chris Hatin

Ingredients

• ✓ applesauce
• butter
• celery
• onion
• salt
• carrot
• apple
• ground chicken
• bread crumb
• egg
• milk
• poultry seasoning
• sage
• black pepper
• mustard
• honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add celery, onion, and ½ teaspoon salt; cook and stir until onion soft and brown, about 12 minutes. Stir in carrot; cook 5 minutes. Stir in apple; remove from heat.
3. 3 Combine ground chicken, ⅓ cup applesauce, bread crumbs, egg, milk, poultry seasoning, sage, remaining ½ teaspoon salt, and black pepper in a bowl; mix in carrot-apple mixture until well combined. Form mixture into a loaf; place in center of a 9x12-inch baking dish.
4. 4 Combine remaining ⅓ cup applesauce, Dijon mustard, and honey in a bowl; spread over top and sides of meatloaf.
5. 5 Bake in the preheated oven for 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C); continue cooking until an instant-read thermometer inserted into center reads 165 degrees F (74 degrees C), about 30 minutes more. Rest meatloaf before serving, 5 minutes.

By Tonia

Ingredients

• ✓ applesauce
• baby carrot
• sweet potato
• butter
• brown sugar
• raisin

Instructions

1. 1 Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.

By Kristin Turrell

Ingredients

• ✓ applesauce
• sweet potato
• carrot
• onion
• grape juice
• water
• pork roast

Instructions

1. 1 Stir sweet potatoes, carrots, and onion together in a slow cooker. Stir white grape juice, applesauce, and water together in a bowl. Pour 1/2 the grape juice mixture over the vegetables in the slow cooker. Place pork roast on top of the vegetables and pour remaining grape juice mixture over pork.
2. 2 Cook on Low for 10 hours. Ladle accumulated juices over the roast when serving.

By ReleaseT

Ingredients

• ✓ applesauce
• goose
• potato
• sauerkraut
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying special attention to the cavity. Poke holes all over the goose using a paring knife. This allows some of the fat to escape while cooking. Place breast-side up onto a broiler pan or roasting rack, and cover loosely with aluminum foil.
2. 2 Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool.
3. 3 Combine the shredded potatoes, sauerkraut, applesauce, and brown sugar in a slow-cooker. Remove as much meat from the goose as you can, leaving meat in large pieces. Add them to the mixture in the slow cooker. Place the lid on the cooker and cook on HIGH for 3 to 4 hours.

By M

Ingredients

• ✓ applesauce
• ground turkey
• bread crumb
• onion
• egg
• chili powder
• paprika
• salt
• olive oil
• hamburger bun

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix the turkey, bread crumbs, onion, eggs, applesauce, chili powder, paprika, and kosher salt in a large bowl until thoroughly combined. Divide mixture into 8 equal portions, then shape into patties.
3. 3 Heat olive oil in a large skillet over medium-high heat. Arrange the patties in the skillet and cook until browned, 3 to 5 minutes on each side. Place the browned patties on a paper towel-lined plate to drain. Transfer the patties to a 9x13-inch baking dish.
4. 4 Bake the turkey burgers in the preheated oven until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the turkey burgers on the hamburger buns.

By Melissa Goff

Ingredients

• ✓ applesauce
• honey
• mustard powder
• curry powder
• garlic powder
• soy sauce
• chicken leg quarter
• butter
• olive oil
• water

Instructions

1. 1 Mix together the honey, dry mustard powder, curry powder, garlic powder, soy sauce, and applesauce in a bowl until thoroughly combined, and place the chicken legs into the mixture, spooning the honey mixture all over the chicken to coat.
2. 2 Heat the butter and olive oil in a large skillet over medium heat, and place the chicken into the hot skillet, shaking off excess honey mixture. Retain extra honey mixture in bowl. Puncture a few holes in the chicken legs with a sharp meat fork, and brown the bottom sides of the chicken, about 8 minutes. Pour in water, and turn chicken legs over. Cover, and cook until the chicken meat is no longer pink inside and the juices run clear, 15 to 20 more minutes.
3. 3 Drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.

By Durham1222

Ingredients

• ✓ applesauce
• butter
• chicken breast
• black pepper
• red onion
• parsley
• white wine
• mustard
• half-and-half cream
• walnut

Instructions

1. 1 Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
2. 2 Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.

By sonnet

Ingredients

• ✓ applesauce
• egg noodle
• margarine
• sugar
• egg
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until slightly firm to the bite, about 5 minutes. Drain well.
3. 3 Place noodles in a large bowl; stir in margarine until melted. Stir in applesauce, sugar, eggs, and vanilla extract; transfer to a 9x13-inch baking pan. Sprinkle with cinnamon. Cover the pan with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover; continue baking until golden brown, 20 to 30 minutes more.

By Jewish Soul Food

Ingredients

• ✓ applesauce
• potato
• chicken thigh
• apple
• sweet onion
• chicken broth
• honey
• garlic
• salt
• cinnamon
• cumin
• black pepper

Instructions

1. 1 Chop any large potatoes in half.
2. 2 Place potatoes in the bottom of a slow cooker. Add chicken thighs on top of potatoes, and spread apples and onion over top.
3. 3 Mix chicken broth, honey, applesauce, garlic, salt, cinnamon, cumin, and pepper together in a bowl; pour over chicken mixture.
4. 4 Cook until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours on Low, or about 3 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
6. 6 Remove chicken thighs from the slow cooker and place, skin-side up, on the prepared baking sheet.
7. 7 Broil in the preheated oven until skin is crisp, 3 to 5 minutes. Serve with potatoes, apples, onions, and sauce.

By Kimberly Ann

Ingredients

• ✓ applesauce
• pork chop
• salt
• black pepper
• chicken stock
• ketchup
• brown sugar
• all-purpose flour
• black cherry balsamic vinegar
• garlic pepper seasoning
• onion
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium heat. Add pork chops and cook until browned, seasoning with salt and pepper, about 5 minutes per side. Place pork chops in a large ceramic casserole dish.
3. 3 Add applesauce, chicken stock, ketchup, brown sugar, flour, vinegar, and garlic pepper to the skillet with the pork juices. Stir until thickened and smooth, about 5 minutes. Place sliced onion and apple on top of pork chops; pour applesauce mixture on top.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), about 45 minutes.

By ScottySauce

Ingredients

• ✓ applesauce
• olive oil
• garlic powder
• kosher salt
• black pepper
• pork loin
• chicken broth
• apple cider
• thyme
• onion
• cornstarch
• water

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Sprinkle garlic powder, salt, and pepper all over the pork loin and sear in the hot oil on all sides, about 2 minutes per side. Remove pork from the pot. Pour in chicken broth and scrape up all the browned bits so none are stuck on the bottom. Turn off Saute function.
2. 2 Pour in apple cider and add pork loin back to the pot. Mix ground thyme into the applesauce and spread over the top and sides of the pork loin. Place onion slices around the pork loin. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
4. 4 Remove pork and onion slices from the pot. Mix cornstarch with cold water in a bowl.
5. 5 Turn on Saute function and stir cornstarch mixture into the pan juices. Bring to a boil and cook until gravy has slightly thickened, 3 to 5 minutes. Serve gravy with the pork loin.

By Tammy Lynn

Ingredients

• ✓ applesauce
• peach
• mayonnaise
• tarragon
• chile-garlic sauce
• ground pork
• panko bread crumb
• chile-garlic sauce
• salt
• garlic powder
• onion powder
• black pepper
• burger bun

Instructions

1. 1 Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
4. 4 Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
5. 5 Spread aioli onto buns and top with burgers.

By lutzflcat

Ingredients

• ✓ applesauce
• pork shoulder roast
• sauerkraut
• brown sugar
• beer
• water
• kraut juice
• all-purpose baking mix
• milk

Instructions

1. 1 Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
2. 2 About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
3. 3 Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
4. 4 Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

By Pam White

Ingredients

• ✓ applesauce
• sweet potato
• onion
• egg
• black pepper
• olive oil
• salt
• yogurt

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
2. 2 Fill a bowl with lightly-salted water. Rinse grated sweet potato in the water, and drain into a sieve. Pat grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from grated onion, and place into the bowl with sweet potato. Stir eggs and pepper into mixture until well combined.
3. 3 Heat olive oil in a nonstick skillet over medium heat; spoon about 1 heaping tablespoon of the potato mixture per patty into hot oil. Flatten patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

By Kerry