Piggy Toes Recipes

MOM'S NEW YEARS PIG'S FEET

Steps:

• Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
• Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.

PIGGY ROLLS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
• For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
• Beat together the milk, egg and salt in a small bowl.
• Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
• Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.

PIGGY IN A BLANKET

Steps:

• Marinate the meat in the sauces, garlic, salt and pepper for atleast an hour.
• Spread the strips of meat on a flat surface and place a strip each of the tomato, potato, chilli/ pepper and bacon Roll the meat to hold the filling and tie with a pc of twine Do this with all the meat Place all the meat rolls in a wok and add the red chillies HEat on high for 5 mins and then simmer for 15- 20 mins till the meat is cooked Uncover and cook on med high till most of the liquid evaporates and stir so that the thick sauce that remains coats all the rolls so that they seem moist Serve on a platter after removing the twine tying each roll.

PIGGY POPS

Steps:

• Cut marshmallows into thirds horizontally; cut the center portion of each into four wedges for ears. Roll cut sides of ears in sugar to prevent sticking together. Set ears and remaining portions aside., In a microwave, melt baking chips and shortening; stir until smooth. Stir in food coloring if desired., Twist apart sandwich cookies. Dip the end of a wooden pop stick into melted baking chip mixture and place on a cookie half; replace cookie top. Repeat. Place pops on waxed paper-lined baking sheets; refrigerate for 10 minutes or until set., Reheat baking chip mixture if necessary; dip a pop in mixture and allow excess to drip off. Return to waxed paper-lined baking sheet. While wet, position a marshmallow slice on the cookie for a snout. Add ears on top edge of cookie; hold for a few seconds or until set. Add chocolate chip eyes. Place two baking bits on snout, securing with a dab of baking chip mixture. Repeat. Let stand until set.

PIGGY PIE

Steps:

• Preheat oven to 400F degrees.
• Par-boil the leeks for about 5 minutes.
• Drain well.
• Fill a pie dish with the leeks and pork and pour in the milk.
• Cover with foil and bake for about 1 hour (don't worry if it looks curdled).
• Stir the cream into the eggs, and then pour into the dish.
• Allow the pie to cool.
• Increase oven heat to 425F degrees.
• Roll out the pastry on a lightly floured surface to 2 inches wider than the dish.
• Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish.
• Dampen the pastry rim with water, cover with the pastry lid and seal the edges well.
• Make a hole in the center of the pie and use pastry trimmings to decorate.
• Bake for about 25-30 minutes, until risen and golden brown.

PIGGY-IGGY CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Arrange the zucchini in a single layer in the bottom of the prepared dish. Season the ground beef with the salt and pepper; spread gently over the layer of zucchini. Sprinkle the crushed potato chips over the beef. Scatter the jalapeno pepper over the chips. Place the cheese slices in a single layer atop the chips and jalapeno peppers.
• Bake in the preheated oven until the cheese begins to melt, about 5 minutes; sprinkle the basil over the cheese and return to oven for another 5 minutes. Pour the water into the casserole dish; continue baking until the ground beef is cooked through entirely, about 35 minutes.

CHOCOLATE-STUFFED PIGGY BUNS RECIPE BY TASTY

Steps:

• In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
• Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
• Cover the dough with a wet towel and let rest for 1 hour.
• Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth. Roll the dough into a ball again. Press the ball flat, then flip so the less-smooth side is up. Press a chocolate truffle into the center, then wrap the dough around the truffle to seal. Roll into a smooth ball again and place on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
• Add a few drops of pink food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
• Pull off a very small portion of dough and add a drop of black food coloring. Knead until the coloring is uniform.
• Use a finger to slightly dampen the outside of a bun. Stick on 2 small dots of black dough for the eyes. Shape a piece of pink dough into a flat disc, then stick on the front of the bun for the nose. Shape 2 more small pieces of pink dough into cone shapes, then stick on top of the bun for the ears. Use the end of a chopstick to poke 2 holes in the snout, then into the center of the ears to make folds. Repeat with the remaining buns.
• Let the buns rest for 30 minutes.
• Fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
• Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9-10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
• Enjoy!