GRILLED PORK TENDERLOIN WITH FIRECRACKER MARINADE
Party with pork that offers hot south-of-the-border flavor!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- In resealable food-storage plastic bag, mix barbecue sauce, brown sugar, 2 tablespoons oil, the white wine vinegar, soy sauce, pepper sauce and 1 clove garlic. Add pork; turn to coat. Seal bag and refrigerate, turning pork occasionally, at least 2 hours but no longer than 12 hours.
- Heat coals or gas grill for direct heat. In large bowl, mix bell peppers, 2 tablespoons oil, the balsamic vinegar, salt and 2 cloves garlic. Remove pork from marinade; reserve marinade.
- Cover and grill pork over medium heat 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Discard any remaining marinade.
- Cut pork into slices; arrange on platter with bell pepper mixture.
Nutrition Facts : Calories 255, Carbohydrate 10 g, Cholesterol 75 mg, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg
FIRECRACKER CRACKERS
These spicy crackers are great with a salad, dips, or chili!
Provided by DOEYE
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 9h10m
Yield 30
Number Of Ingredients 5
Steps:
- Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
- Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 11.2 g, Fat 13.3 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 222.8 mg, Sugar 0.3 g
FIRECRACKER CASSEROLE
This recipe is a family favorite. My teenagers love it. Hearty and spicy!
Provided by June Williams
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
- Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
- Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 13 g, Cholesterol 66.9 mg, Fat 17.7 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 701.1 mg, Sugar 1.4 g
FIRECRACKER PORK- CROCK POT
Make and share this Firecracker Pork- Crock Pot recipe from Food.com.
Provided by chia2160
Categories Mango
Time 10h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- for the salsa:.
- combine all ingredients, cover and refrigerate 2-24 hours.
- for the pork:.
- combine the first 5 ingredients and rub over pork.
- place is a 6 quart crock pot.
- combine water, chiles and onion in a food processor, pour over pork.
- cook on high for 1 hour.
- switch to low heat and cook for 9 hours until pork is tender.
- remove pork and let it cool for 10 minutes.
- shred meat with 2 forks, set aside.
- skim fat from cooking liquid.
- return pork and cook on high for 15 minutes until warmed through.
- serve on tortillas with fruit salsa.
CRACKLING PORK SHANK WITH FIRE CRACKER APPLE SAUCE
Steps:
- Mix together sugar and salt. Score skin on the pork shanks and dust generously with salt and sugar. Place in the refrigerator and let cure for 24 hours.
- Slowly melt the lard in a large saucepan to 225 degrees F. Add the pork shanks and cook for 2 1/2 hours, or until done. Carefully remove from the heat and cool.
- Preheat the oven to 450 degrees F.
- Place the pork in a baking pan and bake for 10 minutes.
- Heat the lard to 350 degrees F. Add the pork to the oil and fry until crispy.
- While pork is frying, add sauerkraut to a saucepan and heat. Add 1 cup of the pineapple mustard glaze, poppy seeds, salt, pepper, and chives and remove from the heat. In a separate pan, reheat the remaining pineapple mustard sauce.
- On 4 large plates, arrange sauerkraut and top with crispy pork. Drizzle pineapple glaze on side, and don't forget the Firecracker Applesauce
- Put all ingredients except for garnishes in a saucepan. Cover and simmer until apples are tender. Remove the cinnamon stick and bay leaf. Puree ingredients in blender or with a hand mixer.
- Strain through a fine sieve while sauce is still hot. Add diced apples. Cool applesauce. Garnish with serrano peppers and adjust seasoning with salt and pepper, to taste.
- Sweat onions in mustard oil. Do not color. When translucent, add pineapple juice.
- Make a sachet with the bay leaf, peppercorn and add to the pan. Add the mustard.
- Mix arrowroot with 2 tablespoons of water and stir to dissolve. Add arrowroot mixture to the pot and bring to a simmer. Simmer 10 minutes.
- Adjust seasoning with salt and pepper and strain.
FIRECRACKER ICE POPS
Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 10
Number Of Ingredients 4
Steps:
- In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).
Nutrition Facts : Calories 59 g, Fiber 1 g, Protein 1 g
THE FIRECRACKER
Mix up a pitcher of cocktails and you'll spend less time playing bartender. This sweet-tart combo of rose, sour cherries, and simple syrup starts the party off with a bang.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 2h15m
Number Of Ingredients 7
Steps:
- Bring sugar and 3/4 cup water to a boil in a small pot. Reduce heat, and simmer, stirring, until sugar dissolves. Remove from heat, and let cool. Simple syrup can be refrigerated up to 2 weeks.
- Combine syrup, cherries, and gin in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 6 hours. Stir in lemon juice and wine. Serve over ice, and garnish with lemon slices.
CRANBERRY PORK CROCK POT
The sweetest pork roast you will ever taste and I guarantee it! This recipe has garnered more accolades than any other I have posted! In particular, if you want to make your Easter, New Years, or just this Sunday's dinner a memorable one...look no further!
Provided by Dave Dallas
Categories Pork
Time 6h30m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cover roast with 2 cups (or as needed) cranberry juice and marinate overnight in covered container.
- Discard marinade and place roast in crock pot.
- Combine the cranberry sauce, sugar, 3/4 cup cranberry juice, mustard, pepper and cloves; pour over roast.
- Cover and cook on low for 6-8 hours, until a meat thermometer reads at least160° or meat shreds easily with a fork. Remove roast and keep warm.
- In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 674.2, Fat 19.3, SaturatedFat 3.7, Cholesterol 145.2, Sodium 132.4, Carbohydrate 75.6, Fiber 1, Sugar 67.6, Protein 48.7
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