Type what you have

Ingredients

• ✓ ground pork
• onion
• carrot
• rice vinegar
• ketchup
• white sugar
• soy sauce
• broccoli
• green bell pepper

Instructions

1. 1 Heat a large skillet over high heat. Add ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion and carrots; stir-fry over high heat, about 2 minutes.
3. 3 Mix rice vinegar, ketchup, sugar, and soy sauce together in a bowl; stir into pork mixture.
4. 4 Stir in broccoli and bell pepper; cover, reduce heat to medium, and cook until broccoli is tender, 7 to 10 minutes.

By tanyagordon3

Ingredients

• ✓ ground pork
• vegetable oil
• onion
• garlic
• fish sauce
• black pepper
• green chile
• winged bean
• cream of coconut

Instructions

1. 1 Heat oil in a nonstick skillet over medium heat. Sauté onion and garlic until onion begins to turn translucent, about 5 minutes. Add pork; sauté until it starts to whiten, 3 to 5 minutes. Add fish sauce and black pepper. Continue cooking and stirring until pork begins to brown, about 2 minutes more.
2. 2 Stir green chile into the pork mixture; sauté until fragrant, about 2 minutes. Add winged beans; cook and stir until bright green, 3 to 5 minutes. Pour in coconut cream; bring to a boil. Reduce heat to medium-low; let simmer until coconut cream thickens, about 5 minutes more.

By Arlene Tengonciang

Ingredients

• ✓ ground pork
• stir-fry sauce
• sherry
• cornstarch
• onion
• garlic
• cilantro leaves
• sesame oil
• iceberg lettuce

Instructions

1. 1 Combine stir-fry sauce, sherry, and cornstarch; set aside.
2. 2 Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.
3. 3 Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

By Kikkoman

Ingredients

• ✓ ground pork
• celery
• carrot
• onion
• garlic
• salt
• black pepper
• soy sauce
• wonton wrapper
• egg
• canola oil

Instructions

1. 1 Mix together ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
2. 2 Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
3. 3 Heat canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
4. 4 Fry wontons, about 6 at a time, in hot oil until golden brown and they float to the top, 3 to 4 minutes. Remove and drain on a paper towel-lined plate.

By Lady_Charee

Ingredients

• ✓ ground pork
• ground beef
• rolled oat
• bread
• egg
• onion
• green onion
• onion soup mix
• basil
• soy sauce
• ginger root
• sesame oil
• burger bun

Instructions

1. 1 Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.
2. 2 Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.
3. 3 While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.
4. 4 Add patties to toasted buns and serve.

By Bryan Buerkle

Ingredients

• ✓ ground pork
• onion
• cilantro
• red pepper flakes
• red curry paste
• garam masala
• chili powder
• onion powder
• garlic powder
• all-purpose flour
• water
• peanut butter
• cayenne pepper
• sugar
• vegetable oil

Instructions

1. 1 Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl; mix well and set aside.
2. 2 Place flour into a separate bowl. Slowly stir in water as needed until a soft dough is achieved; some water may be left over. Roll out walnut-sized balls of dough into thin circles for wrappers.
3. 3 Fill each wrapper with about 1 tablespoon pork mixture. Moisten the edges of wrapper, then fold in half, sealing to create a half-moon shape. Repeat with remaining wrappers and filling.
4. 4 Place dumplings in a steamer over 1-inch boiling water and cover. Steam until dough becomes glossy, about 10 minutes.
5. 5 Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on high for 30 seconds; stir. Serve with dumplings.

By relightfoot5483

Ingredients

• ✓ ground pork
• sesame oil
• black pepper
• cornstarch
• salt
• green bean
• chicken stock
• soy sauce
• worcestershire sauce
• chile-garlic sauce
• rice vinegar
• garlic
• sugar

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat.
2. 2 Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
3. 3 Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

By mihartm

Ingredients

• ✓ ground pork
• cabbage
• carrot
• green onion
• cilantro
• ginger root
• oyster sauce
• garlic
• chile sauce
• sesame oil
• cornstarch
• water
• spring roll wrapper
• vegetable oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.
3. 3 Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.
4. 4 Mix cornstarch and water together in a small bowl.
5. 5 Place about 1 tablespoon pork mixture into the center of a wrapper. Roll wrapper around pork, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Repeat to make remaining spring rolls.
6. 6 Place spring rolls, seam-side down, onto the prepared baking sheet. Brush with vegetable oil.
7. 7 Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.

By Allrecipes Member

Ingredients

• ✓ ground pork
• pineapple
• panko bread crumb
• egg
• ginger root
• soy sauce
• garlic
• water
• teriyaki sauce
• soy sauce
• cornstarch
• green onion
• sesame seed

Instructions

1. 1 Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
2. 2 Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
3. 3 Roll pork mixture into 12 to 16 balls and place into the slow cooker.
4. 4 Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
5. 5 Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
6. 6 Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.

By thedailygourmet

Ingredients

• ✓ ground pork
• water
• white rice
• vegetable oil
• green onion
• garlic
• firm tofu
• carrot
• hoisin sauce
• soy sauce
• sesame oil
• hot chile paste
• iceberg lettuce

Instructions

1. 1 In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. 2 Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. 3 To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

By SMACPRODUCTIONS

Ingredients

• ✓ ground pork
• vegetable oil
• green onion
• garlic
• ginger root
• soy sauce
• pea
• soft tofu
• water
• oyster sauce
• cornstarch
• salt
• white pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir green onion, garlic, and ginger in hot oil until fragrant, about 1 minute. Crumble ground pork into skillet, breaking it into small pieces with the back of a wooden spoon as you stir. Pour soy sauce over the pork mixture; cook and stir until the pork is completely browned, 5 to 7 minutes. Stir peas into the pork mixture; cook and stir until the peas are softened, 3 to 5 minutes. Fold tofu into the pork mixture; cook until the tofu is hot, about 3 minutes.
2. 2 Whisk water, oyster sauce, cornstarch, salt, and white pepper together in a bowl; stir gently into the pork and tofu mixture. Cook until the sauce thickens, about 5 minutes.

By sbm7

Ingredients

• ✓ ground pork
• corn oil
• sesame oil
• carrot
• green bell pepper
• onion
• soy sauce
• sake
• mirin
• sugar
• fish soup stock
• garlic powder
• ginger
• ground turkey
• egg
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.
3. 3 Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.
4. 4 Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.
5. 5 Let stand before serving, about 5 minutes.

By abslomrob

Ingredients

• ✓ ground pork
• green onion
• mushroom
• sesame oil
• soy sauce
• egg
• bread crumb
• salt
• black pepper
• wonton wrapper
• chicken broth
• shrimp
• bok choy
• snow pea
• soy sauce
• sesame oil

Instructions

1. 1 Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
2. 2 Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
3. 3 Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods.
4. 4 Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

By Starry Night

Ingredients

• ✓ ground pork
• cilantro
• lime
• hot chile pepper
• sesame oil
• green onion
• gochujang
• pumpkin puree
• pork
• oil
• bucatini
• hoisin sauce
• green onion
• garlic
• paprika
• black pepper
• salt
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium high heat and cook pork, while breaking up into small pieces, 2 to 3 minutes. Season with salt, pepper, and smoked paprika and keep cooking and stirring until pork is crumble and is browned up, about 5 minutes.
3. 3 Lower heat to medium and add garlic and green onions. Cook for 30 seconds until fragrant. Mix in hoisin sauce and cook until sauce has glazed over all the pork pieces, 1 to 2 minutes. Transfer pork topping to a bowl.
4. 4 Pour out cooking grease but leave 1 tablespoon of grease in the skillet. Add pumpkin puree, gochujang, green onions, sesame oil, and chili peppers. Cook and stir over medium heat for 2 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook bucatini the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Fish out noodles and drop into the skillet with the pumpkin sauce. Reserve about 1/2 cup pasta cooking water.
6. 6 Squeeze lime juice on top of the noodles. Add about 2 tablespoons pasta water on top and mix noodles with the sauce until well combined. Keep adding pasta water, a little at a time, until sauce has reached your preferred consistency.
7. 7 Turn off heat and stir in chopped cilantro. Transfer noodles to a plate and top with ground pork.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ ground pork
• rolled oat
• carrot
• water
• fish sauce
• garlic
• lemongrass paste
• ginger root
• salt
• red pepper flakes
• egg
• coconut oil
• coconut milk
• green curry paste
• brown sugar
• fish sauce
• salt
• lime juice
• cilantro

Instructions

1. 1 Place pork in a medium bowl.
2. 2 Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
3. 3 Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
4. 4 Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
5. 5 Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
6. 6 Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.

By France Cevallos

Ingredients

• ✓ ground pork
• cornstarch
• ketchup
• white pepper
• cayenne pepper
• ginger
• sugar
• sesame oil
• sake
• rice vinegar
• soy sauce
• garlic
• green onion
• red bell pepper
• carrot
• green cabbage
• vegetable oil
• wonton wrapper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
3. 3 Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
4. 4 Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
5. 5 Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
6. 6 Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
7. 7 Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

By John Mitzewich

Ingredients

• ✓ ground pork
• red chile paste
• iceberg lettuce
• garlic
• green onion
• mushroom
• water chestnut
• peanut oil
• rice vinegar
• brown sugar
• soy sauce
• water
• mustard
• sesame oil
• lemon juice
• ketchup
• rice vinegar
• soy sauce
• white sugar
• water

Instructions

1. 1 Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
2. 2 Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
3. 3 Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
4. 4 Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
5. 5 Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
6. 6 Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.

By Amy Lawler

Ingredients

• ✓ ground pork
• cheddar cheese
• jalapeno pepper
• taco seasoning
• coriander
• hamburger bun

Instructions

1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• ginger
• chicken broth
• green onion
• carrot
• red bell pepper
• hoisin sauce
• boston lettuce

Instructions

1. 1 In large non-stick skillet, cook pork with ginger until pork is no longer pink, 5 to 7 minutes. Pour in broth and cook until reduced by about half, about 10 minutes.
2. 2 Stir in green onions, carrot, red pepper, and hoisin and cook just until vegetables are tender-crisp, about 5 minutes more.
3. 3 Serve pork mixture in lettuce leaves.

By Campbell's Canada

Ingredients

• ✓ ground pork
• ham
• egg
• bread crumb
• brown sugar
• mustard
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix ham, ground pork, eggs, and bread crumbs in a bowl. Mix in enough bread crumbs to make it all stick together. Put in a loaf pan and bake for about 1 hour to 1 1/2 hours. Glaze the last 15 minutes of baking.
3. 3 To make glaze: Mix brown sugar, mustard and soy sauce together in a bowl.

By Penny Savage

Ingredients

• ✓ ground pork
• ground beef
• tomato
• egg
• onion
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease a large shallow baking dish.
2. 2 In a large bowl, combine ground beef, ground pork, tomatoes, eggs, onion, garlic, salt and pepper. Mix well. Shape into 12 (4-inch) round patties. Place in baking dish.
3. 3 Bake in preheated oven for 35 minutes, until evenly brown, and juices run clear. Cook to a minimum of 160 degrees F (73 degrees C).

By CORWYNN DARKHOLME

Ingredients

• ✓ ground pork
• olive oil
• onion
• garlic
• green chile
• cumin
• oregano
• chicken broth
• great northern bean
• monterey jack cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté until onions are transparent, about 5 minutes. Stir in chiles, cumin, and oregano; cook and stir until fragrant, 2 to 3 minutes. Add broth, cooked pork, and beans; bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
3. 3 Remove from the heat and stir in Monterey Jack until melted.

By LEMONADE63

Ingredients

• ✓ ground pork
• cabbage
• yellow onion
• mushroom
• garlic
• ginger
• soy sauce
• apple cider vinegar
• sesame oil
• green onion

Instructions

1. 1 Remove any damaged cabbage leaves from head. Set aside 6 larger leaves to use for serving. Dice remaining cabbage head and set aside.
2. 2 Brown ground pork in a large skillet over medium-high heat, about 5 minutes. Add diced cabbage, onion, mushrooms, garlic, and ginger to the skillet and reduce heat to medium. Continue to cook and stir until onion has softened, about 5 minutes.
3. 3 Season with soy sauce, vinegar, and sesame oil. Stir to combine and allow flavors to meld, 1 to 2 minutes.
4. 4 Set out cabbage leaves and fill with pork mixture. Garnish with green onions.

By ajschirack

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
• ham
• ground beef
• milk
• egg
• graham cracker crumb
• tomato soup
• cider vinegar
• brown sugar
• mustard powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the ham, pork OR sausage, and the ground beef. Stir in the milk, eggs and graham cracker crumbs and mix well. Form into large balls about 2 inches in diameter and place them in a 9x13 inch baking dish.
3. 3 In a separate medium bowl, combine the soup, vinegar, brown sugar and mustard powder. Mix well and pour over the meatballs.
4. 4 Bake at 350 degrees for 1 hour or until internal meat temperature reaches 160 degrees F (73 degrees C).

By Beth

Ingredients

• ✓ ground pork
• pork liver
• salt
• black pepper
• allspice
• onion
• butter
• flour
• milk
• egg
• bay leaf

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Put liver, ground pork, salt, pepper, allspice, and onion in a food processor or meat grinder and let it run until mixture is still slightly coarse.
3. 3 To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
4. 4 Combine sauce, egg, and meat mixture and stir. Put in a mold with bay leaves on top of mold and bake 1 to 1 1/2 hours.

By SandyH

Ingredients

• ✓ ground pork
• water chestnut
• shiitake mushroom
• sesame oil
• soy sauce
• sriracha sauce
• dumpling wrapper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine pork, water chestnuts, mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook and stir until pork is crumbly and no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle, about 5 minutes.
3. 3 Lay 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed.
4. 4 Cook in the preheated air fryer for 3 minutes. Use tongs to flip potstickers and cook for 3 minutes more. Transfer to a paper towel-lined plate. Repeat steps 3 and 4 until pork mixture is used up.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• ground beef
• egg
• apple
• onion
• worcestershire sauce
• salt
• pepper
• cheddar cheese
• bread crumb
• oat

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 Mix the beef, pork, egg, apple, onion, Worcestershire sauce, salt, and pepper in a mixing bowl until evenly mixed. Add the Cheddar cheese, bread crumbs, and oats; mix again until evenly mixed. Pack the meat mixture into the prepared loaf pan.
3. 3 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Allow the meatloaf to rest for 10 minutes before slicing to keep the meat from crumbling.

By MeggieSuzel

Ingredients

• ✓ ground pork
• ground beef
• butter
• onion
• green bell pepper
• celery
• tomato
• kidney bean
• salt
• macaroni
• parmesan cheese

Instructions

1. 1 Cook pasta in a large pot of boiling water until done. Drain.
2. 2 In a large skillet, saute onion, celery, and green pepper in butter or margarine until softened. Add ground beef and pork, and cook until meat is done. Drain well.
3. 3 Combine with stewed tomatoes, beans, salt, and pasta. Spread into two 9 x 13 inch baking pans. Top each pan with 1 cup cheese.
4. 4 Bake at 350 degrees F for 30 to 35 minutes.

By MARBALET

Ingredients

• ✓ ground pork
• ground beef
• bread
• onion
• celery
• egg
• soy sauce
• hoisin sauce
• ginger
• hoisin sauce
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the meatloaf: Mix beef, pork, bread crumbs, onion, celery, eggs, soy sauce, hoisin, and ginger together in a bowl until well combined. Pat mixture into a 9x5-inch loaf pan.
3. 3 Bake in the preheated oven for 40 minutes.
4. 4 Meanwhile, make the glaze: Mix hoisin sauce and ketchup together in a small bowl.
5. 5 Remove meatloaf from the oven and drain any grease from the pan. Spread glaze over top and continue baking until no longer pink in the center, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.

By Sherbg