Brown Lil' Smokies in large frypan.
Remove from pan and place on paper towel to dry up some of the grease.
Cut biscuits in halves or in fourths depending on how much bread you desire with each sausage.
Follow cooking instructions on biscuit cans. Preheat oven.
Wrap each sausage with biscuit and place on cookie sheet or baking pan.
Bake sausage and biscuits until done and golden brown.
Remove from oven.
Serve with honey mustard sauce or your favorite sauce.
In bowl, combine ground beef, bell pepper and teriyaki. Let stand 10 - 15 minutes.
Shape into 4 patties.
Grill or broil on both sides to desired doneness.
Add pineapple slices to grill or broiler pan and heat just until browned.
Serve burgers on buns (toasted if you like) topped with pineapple slices with more Teriyaki sauce for dipping if desired.
HINT: For extra teriyaki flavor, brush buns with additional teriyaki.
In a pan, heat oil over Medium heat. Saute onion until tender, about 5 minutes. Remove from heat.
In a large saucepan, combine onions, brown sugar, flour and mustard.
Gradually stir in pineapple juice and chunks, vinegar and soy sauce.
Bring to a boil over Medium heat, stirring frequently.
Boil for 2 minutes, stirring constantly.
Add Lil' Smokies and stir to coat.
Serve in a crock pot set on Warm.
Place ketchup, bbq sauce and brown sugar in crock-pot and stir.
Add in lil smokies and stir again.
Cook in crock-pot on low for 2 hours.
*I usually double or triple this recipe, depending on how many people are coming over. There are never any left over no matter how many I make.
Preheat oven to 375 degrees.
Drain liquid from smokies. Roll out biscuits one at a time.
Cut each into 5 strips.
Wrap each strip around each smokie.
Spray cookie sheet with vegetable spray and place wrapped smokies on it.
Bake for 18 minutes or until golden brown.
Serve with mustard.
Serve immediately or can be rewarmed in microwave for 3 minutes on medium.
Drain and rinse.
Saute lil' smokies in pan until warm.
75 degrees. Open package of Lil Smokies and drain any liquid. Set
Cut each dinner roll into 4 equal pieces. Roll each fourth into a 5-inch rope. Dust with flour. Wrap each rope around each lil smokie several times and each ends under dough. Place on baking sheet sprayed with nonstick cooking spray. Bake at 350\u00b0 for 15 to 20 minutes or until golden brown.
Saute green
pepper
and
onion in butter until tender. Mix with remaining
ingredients
and cook in oven on low until ready to serve.
Mix brown sugar, ketchup and dijon mustard in a medium saucepan and bring to a boil on medium heat.
Pour sauce over lil smokies and simmer over low heat for 30-45 minutes.
You can also put in crockpot on low setting.
Slice rolled crescent rolls right from the can in 1/4-inch slices.
Place on a cookie sheet.
Sprinkle rolls with sesame seed.
Top with a thin slice of Provolone cheese.
Place a Smokie in the middle and press down into dough.
Bake at 350\u00b0 for 8 to 10 minutes or until dough is brown.
Combine dry ingredients; add liquid.
Stir to mix.
Add margarine.
Add lil smokies.
Simmer for 45 minutes to 1 hour.
Sauce can also be used for baked barbecue chicken or pork.
Sometimes I also fix this in a crockpot.
Wrap Smokies with bacon.
Mix ketchup and sugar and pour over Smokies.
Place in a pie plate or small baking dish.
Bake at 325\u00b0 for 1 hour.
br>While bread toasts, drain pineapple cubes, reserving juice. Heat 1
Combine 4 tbsp lemon juice and 1 clove garlic. Season. Whisk in oil then toss with fish. Set aside for 1 hour 30 mins.
Preheat grill. Meanwhile, mix chili sauce and 4 tbsp pineapple juice. Toss with onions, diced avocado, pineapple, chili and remaining garlic.
Remove fish from marinade. Grill for 5-8 mins per side. Serve with avocado salsa and avocado slices. Garnish with pineapple and chili.
Add the grilled pineapple, honey, dark rum, pineapple juice and green onions
o medium heat. Spray chicken with oil. Place chicken, flesh-side
Rub pork with oil and season to taste. Refrigerate until ready to cook.
For the pineapple relish, place all ingredients in a medium saucepan on high heat. Bring to a boil, stirring. Reduce heat to low; simmer, stirring, 20-25 mins, or until thickened.
Meanwhile, preheat the grill to medium. Grill pork 20-25 mins, turning, until cooked to desired doneness. Transfer to a plate. Let stand, covered, 5 mins.
Slice pork and serve with pineapple relish and arugula leaves.
Combine yogurt and tikka masala paste in large bowl. Add pork chops; turn to coat. Let stand 15 mins to marinate.
Prepare pappadums and rice according to package directions.
Meanwhile, for the pineapple relish, combine all ingredients in a medium bowl. Season with salt.
Preheat grill to medium-high. Grill pork for 6-7 mins each side, until lightly browned and just cooked through. Serve pork with pineapple relish, rice and pappadums.
In a large frying pan, melt butter on high. Add gammon steaks and cook for 1-2 mins each side, until beginning to brown. Place on plate.
In the same pan, add water and brown sugar. Bring to a boil. Reduce heat to low and add pineapple. Cook for 2-3 mins each side.
Return ham to pan and cook for a further 1-2 mins each side. Serve ham steaks topped with pineapple and drizzled with sauce. Serve with tomatoes, arugula and fries.