Teriyaki Cocktail Franks Recipes

Steps:

• In large saucepan over medium heat, combine preserves, barbecue sauce and teriyaki sauce. Stir in franks, pineapple chunks and green pepper. Heat through.
• Skewer on toothpicks. (1st pineapple, then frank and last, green pepper square).
• Transfer skewers to chafing dish. Keep warm over low heat.
• Serves: 6 to 8 as appetizers

Steps:

• In a medium saucepan over medium heat, mix the grape jelly and mustard. When the mixture begins to bubble, stir in the cocktail wieners. Reduce heat and simmer until serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Mix ground beef, bread crumbs, bell pepper, onion flakes, eggs, garlic, soy sauce, salt, and pepper in a large bowl until well combined. Shape mixture into 1-inch meatballs; you should have approximately 72.
• Bake meatballs in the preheated oven until no longer pink inside, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove from the oven and drain on paper towels to remove excess oil. Place in a large bowl or casserole dish.
• Combine broth, teriyaki sauce, and vinegar in a saucepan over medium heat; mix until boiling. Stir water and cornstarch together in a small bowl and stir into the saucepan; cook until thick, 1 to 2 minutes.
• Pour sauce over meatballs and gently toss until coated. Serve immediately or keep warm in a slow cooker or in a 275 degrees oven (135 degrees C) covered with foil.

Steps:

• Melt jelly in slow cooker. Stir in seasonings until blended.
• Drain pineapple chunks and cocktail franks. Discard juice. Stir into slow cooker.
• Cover and cook on low 1-2 hours.

Steps:

• Combine ingredients in slow cooker; cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 2 to 3 hours).