Baked Tater Pigs Recipes

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TATER TOT BAKE



Tater Tot Bake image

This is ground beef and onions covered with tater tots, creamy mushroom soup and shredded Cheddar cheese. Even picky eaters love it!

Provided by Charlie

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 pound ground beef
1 onion, chopped
salt and pepper to taste
½ (32 ounce) package tater tots
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
  • Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
  • Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 25.2 g, Cholesterol 100.6 mg, Fat 41.5 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 17.4 g, Sodium 895.7 mg, Sugar 3.1 g

BAKED TATER PIGS



Baked Tater Pigs image

At the fair we ate Tator Pigs, sausages cooked in a whole potato with sour cream, butter and salt and pepper. Then the local vendor couldn't sell them any more. This is my adapted recipe. A definite kid pleaser!

Provided by Montana Heart Song

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 links cooked sausage, drained
40 tater tots, thawed
10 crushed saltine crackers
1 egg
1/4 cup milk
2 teaspoons vegetable oil
aluminum foil
paper towels
Pam cooking spray

Steps:

  • In large mixing bowl, mash tator tots.
  • Add saltine crackers.
  • In another bowl, wisk egg, milk and 1 tsp oil.
  • Pour into tator tots and mix with hands or spoon.
  • Wipe off Sausage links with paper towels.
  • Take a 6 X 6 piece of foil. Spread a little oil on the foil.
  • Mound two spoonfuls of tator tot mixture. Place a sausage on the mound. Mold the tator tots around the sausage, Add more for the top of sausage if needed.
  • Take the foil and press around the sides and top.
  • Do the same with the other sausages.
  • Preheat oven 375*.
  • Carefully take off the foil and place on Pam sprayed tray.
  • Bake 20 Minutes. Remove from oven. Let set 10 minutes.
  • Remove from tray by spatula.
  • Alternate baking method:.
  • Spray Pam in muffin cups.
  • Mound and flatten two spponfuls tator tot mixture. Add one sausage broken in small pieces. Cover with tator tot mixture. Press down.
  • Bake 20 minutes. Let set 10 minutes before removing.
  • Remove from muffin pan by spatula.
  • Serve with sour cream or ranch dressing.

Nutrition Facts : Calories 757.1, Fat 61.4, SaturatedFat 19.5, Cholesterol 216.6, Sodium 1606.9, Carbohydrate 6.4, Fiber 0.2, Sugar 0.2, Protein 41.6

MARRANITOS (LITTLE GINGER PIGS)



Marranitos (Little Ginger Pigs) image

These pig shapped cookies are very popular in all the Mexican bakeries here around Texas. They taste similar to gingerbread, but with a more dense texture. They are one of my favorite breakfast treats with a cup of coffee or a tall glass of milk. This recipe was printed in the Houston Chronicle and comes from a cookbook written by Melissa Guerra, called "Dishes From the Wild Horse Desert".

Provided by Kim D.

Categories     Breakfast

Time 45m

Yield 30 serving(s)

Number Of Ingredients 13

10 ounces piloncillo
1 cup water
2 pieces star anise
1 mexican cinnamon stick
1/2 teaspoon ground cloves
1 tablespoon ground ginger
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 ounces vegetable shortening or 4 ounces lard
1/4 cup granulated sugar
1 egg, whisked with
1 tablespoon water, for egg wash

Steps:

  • Place the piloncillo in a small saucepan with 1 cup water, star anise, and cinnamon.
  • Bring to a boil, then reduce the heat and simmer for 2 minutes.
  • Remove saucepan from heat and allow to cool completely, stirring the mixture as it cools so that the sugar dissolves.
  • Preheat the oven to 400°F.
  • Whisk together cloves, ginger, flour, baking powder, salt, and sugar in a large mixing bowl.
  • Mix in the shortening (or lard) and strain the piloncillo syrup in until the mixture comes together to form a dough.
  • Divide the dough in half.
  • Working with half the mixture at a time, roll out to 1/3-inch thickness and cut out with a pig-shaped cookie cutter.
  • Place the cookies to an ungreased baking sheet.
  • Brush with the egg wash.
  • Bake for 12 to 15 minutes.
  • Cool on wire racks.

Nutrition Facts : Calories 103.9, Fat 4.1, SaturatedFat 1.2, Cholesterol 7, Sodium 104.7, Carbohydrate 14.6, Fiber 0.5, Sugar 1.7, Protein 1.9

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