Sweet And Sour Cocktail Dogs With Pineapple Recipes

Steps:

• If using full-sized dog/franks, cut them into one-inch pieces.
• Over low heat, simmer catsup, jelly, lemon juice, and mustard together for about 3 minutes, stirring to mix well.
• Add"dogs" (whatever meat you select) and pineapple chunks and continue to simmer for about 15 minutes, or until"dogs" are hot.
• To serve, pour mixture into fondue pot or chafing dish to keep it hot during party serving period.
• Serve with toothpicks for spearing these tasty morsels.
• NOTE: Any dogs and sauce left in the cooking pot (not served) can be frozen to use for another party!
• VARIATION: This sauce is also delicious with meatballs.
• MAKE-AHEAD: These can be made up to 3 days before a party and refrigerated until time to reheat them.
• Or they can be frozen for up to 2 months before reheating.

Steps:

• Add the grapefruit juice, maraschino cherry juice, pineapple chunks and li hing powder, if using, to a blender. Blend on high until smooth.
• Divide the juice among 8 to 10 large glasses and add ice. Divide the seltzer among the glasses. Float with 2 ounces of dark rum if desired. Top with a wedge of pineapple and a maraschino cherry if using.

Steps:

• Prepare the ground beef into meatballs using your favorite recipe for meatballs, and shape into about 1-inch balls.
• Heat oil in a skillet, and brown the meatballs until no longer pink (you can also bake them in the oven) set aside.
• Drain the 2 cans of pineapple tidbits; set pineapple tidbits aside.
• If needed, add water to the juice to measure 2 cups, and place in a large saucepan (if the juice from the cans measures more than 2 cups add in all the juice with no water).
• To the juice/water mixture, stir in vinegar, brown sugar and soy sauce, garlic, salad dressing, sweet and sour sauce, salt and pepper; bring to a simmer (adding more brown sugar (or white sugar) to taste if desired.
• When the sauce is to desired taste, add in the cooked meatballs and carrots.
• Simmer for about 25-30 minutes, or until carrots are crisp-tender.
• Stir in green pepper, and reserved pineapple tidbits; cover and simmer for about 10-15 minutes longer, or until green pepper is crisp-tender (do not over cook the peppers!).
• This step is only optional if you prefer a thicker sauce, in a small bowl combine cornstarch and water until smooth, and stir into the meatball mixture.
• Bring to a boil; cook, stirring for about 2 minutes, or until sauce has thickened.
• Serve over rice.

Steps:

• 1. Slice each hot dog into bite-size pieces. Mix jelly, chili sauce and corn starch in small pan. Stir until corn starch dissolves. Heat on medium heat for 5 minutes, or until sauce boils and thickens, stirring frequently. Place hot dogs in crock pot on low setting, and pour sauce over dogs. Stir occasionally, and keep warm.

Steps:

• Melt jelly and mustard together over low heat, stirring occasionally. Boil hot dogs for a minute or two; drain and add them to jelly mixture. slowly let mixture come to a boil. Cool and refrigerate until time to serve, then reheat before serving. These are better if made a few days ahead and reheated.

Steps:

• Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
• Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
• Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
• Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.