Sesame Piggy Bumps Wapricot Sauce Recipes

Steps:

• For the sauce, combine the hoisin sauce, mustard and preserves in a small bowl.
• Beat the egg whites in a small bowl until frothy and set aside.
• Combine the sesame seeds and pecans in a small bowl and set aside.
• Dip the chicken strips in to the egg whites and then the nut mixture.
• Fry chicken pieces in hot oil for about 3-4 muntues or until golden brown.
• Drain on paper towels.
• Serve chicken with dipping sauce.

Steps:

• Mix the first six ingredients in a bowl.
• Beat the eggs with the water and soy sauce in another bowl.
• Dip the chicken into the egg mixture, then coat with the bread crumb mixture.
• Bake, uncovered at 375 degrees for 40 minutes or until the chicken is cooked through.
• Combine the sauce ingredients in a saucepan and cook for 10 minutes, stirring occasionally. Serve with the chicken.

Steps:

• Preheat oven to 350 degrees.
• Combine ground pork, minced water chestnuts, sesame oil, soy sauce, garlic salt, and grated gingerroot.
• Form 1 inch meatballs ~ VERY LIGHTLY dredge meatballs in cornstarch.
• Place meatballs on a large baking pan, sprayed with cooking spray ~ make sure meatballs don't touch.
• Bake for 15 minutes ~ turn meatballs and continue baking for another 15 minutes for a TOTAL of 30 minutes.
• For sauce: In a small saucepan combine apricot preserves, red wine vinegar, honey, soy sauce, garlic salt, and cayenne pepper. Combine water and cornstarch to make a slurry; add to sauce mixture and heat til thickened; add toasted sesame seeds.
• Pour hot sauce over baked Sesame Piggy Bumps.
• For main dish, double the sauce amount and add stir fry vegetables ~ serve over rice.

Steps:

• Purée all ingredients in a blender until smooth.