POT STICKERS TRADITIONAL
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
Provided by SAILIN
Categories Appetizers and Snacks Meat and Poultry Pork
Time 7h10m
Yield 15
Number Of Ingredients 14
Steps:
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g
STICKY ASIAN MEATBALLS RECIPE
You're going to love these tender, flavorful sticky Asian meatballs. They're easy to make and ready to serve in just 30 minutes!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
- In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the pork, egg, garlic, green onion, carrot, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
- Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
- Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce heat to low and cook for 2-3 minutes.
- Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 410 kcal, Carbohydrate 17 g, Protein 23 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 1034 mg, Fiber 1 g, Sugar 8 g
CLASSIC SPICY MEATLOAF
This is my family's favorite meatloaf recipe. Onion may be substituted for green onions (scallions).
Provided by Angela Smith
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
- Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 531.9 calories, Carbohydrate 26.2 g, Cholesterol 172.9 mg, Fat 32.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 13.1 g, Sodium 1691.1 mg, Sugar 9.5 g
STICKIES
Stickies are made up of the bits of dough left over after you've made a pie. If you haven't made a pie and want to have a little sweet pastry anyway, here's how:
Provided by AlainaF
Categories Dessert
Time 45m
Yield 12 stickies
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees Fahrenheit.
- Mix the flour and salt together.
- Cut in the 1/2 cup margarine with the ice water.
- Roll out like you would a pie crust.
- Sprinkle the brown sugar over the top.
- You can use honey or maple syrup, but it will be messier and even stickier, if that is possible.
- Dot with the 3 tablespoons margarine, and sprinkle with a dash of cinnamon.
- Roll up into a thick roll like a cigar.
- Slice the roll into 1/4 to 1/2 inch pieces.
- Place the slices close together on a cookie sheet, so they won't come apart.
- Bake for about 30 minutes.
- Take these out of the pan while they are still warm or they will stick badly.
Nutrition Facts : Calories 169.9, Fat 6.8, SaturatedFat 1.4, Sodium 274.5, Carbohydrate 25, Fiber 0.6, Sugar 8.9, Protein 2.2
STICKY PORK
A low-fat fave, this pork can be left overnight or cooked to go, don't let on how simple it is and impress your friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
- Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.
Nutrition Facts : Calories 165 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 28 grams protein, Sodium 1.56 milligram of sodium
SWEET AND STICKY CRISPY BEEF
Steps:
- Slice the steak into 1 cm wide strips and place it in a bowl. (If your steak is more than 1 cm thick, cut the strips in half again length-wise)
- In a food processor, blitz the onion, garlic, and ginger until it is a paste. (If you do not have a food processor, you can grate them or chop it very finely by hand, just make sure the ginger bits are very tiny)
- Add the marinade and 1 tablespoon of soy sauce to the beef and mix well and marinate it in the fridge for 1 hour (or 20-30 minutes at room temperature)
- After the beef has marinated, dust 1/2 cup of potato starch (or corn starch) on the beef and use your fingers to loosely coat the beef with it. Let it sit for 10 minutes
- While you are waiting for the meat to marinate, heat up a heavy bottom pot (or wok) and set the stove to medium heat. Add at least 1 inch of oil to the pot and wait for it to get hot. (It should reach a temperature of 375F). I like to poke a wooden chopstick, or the handle of a wooden spoon into the oil and wait for it to bubble. Once it bubbles, the oil is hot enough.
- Once the beef has marinated for 10 minutes, dust the other 1/2 cup of potato starch (or corn starch) on the beef again to lightly re-coat the beef and lightly dust off any excess starch. Deep fry it immediately.
- Using your fingers separate the beef if they are clumped together and deep fry it in the oil in small batches (make sure the oil is hot but not smoking - to test if the oil is hot enough, add 1 small piece of beef first and see if it instantly sizzles)
- Deep fry the beef for 1-2 minutes, and remove it from the pot onto a plate with parchment paper or newspaper.
- Once all the beef has been cooked once (first fry), add all of it back in for the second deep fry for 1 more minute.
- Remove all the oil from the pot and set it back on the stove on medium low heat
- Add in all the sauce ingredients, except the corn starch slurry ingredients.
- Stir until everything is combined well and wait until it comes to a low rolling boil
- In a small bowl, combine the corn starch and cold water to make a corn starch slurry and add it into the sauce and keep stirring until the sauce has thickened. Turn off the heat.
- Add in the crispy beef and coat it with the sauce
- Serve immediately! Goes amazing with plain rice. :)
Nutrition Facts : ServingSize 1 Serving, Calories 684 kcal, Sugar 29 g, Sodium 873 mg, Fat 26 g, Carbohydrate 67 g, Protein 38 g
STICKY MEAT
This is an adopted recipe. I will post any revisions after I make it.This dish is Movie Actress Susan Hayward's recipe, easy to prepare, tasty and hearty.
Provided by Zaney1
Categories Meat
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cut the round steak into 3-inch cubes.
- Heat suet and butter in a large deep skillet or Dutch oven.
- Add chopped onions and cook until tender and browned.
- Remove from skillet and set aside.
- Put meat into hot skillet and brown thoroughly on all sides.
- Be sure not to turn the meat until it sticks to the skillet.
- Return the onion to skillet; sprinkle with salt.
- Add only enough boiling water to almost cover the meat.
- Cover and bring to boiling; immediately reduce heat and simmer 1 hour or until meat is very tender.
- Remove meat to a hot platter.
- Make gravy by thickening the pan liquid with a mixture of flour and water.
- Add seasoning if needed.
- Pour gravy over meat.
STICKY BBQ RIBS
No one will be able to resist these sticky BBQ ribs. Glazed with easy, homemade barbecue sauce, they are a guaranteed crowd pleaser.
Provided by Alida Ryder
Categories Dinner
Time 3h50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 160°C/320°F.
- If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.
- Combine the salt, sugar, smoked paprika, garlic and onion powder then generously season the ribs on both sides. Place in two baking dishes or foil trays. .
- Pour in the apple juice, cover with foil and place in the oven. Allow to bake for 2½-3 hours or until the ribs are tender.
- To make the barbecue sauce, combine the tomato ketchup, Worcestershire sauce, vinegar, sugar, salt, smoked paprika and garlic powder in a small saucepan. Bring to a simmer and cook for 5 minutes until the sauce is thick and smooth and the sugar has dissolved. Allow to cool to room temperature.
- Once the ribs are tender, remove from the oven and set aside while you prepare the grill. Preheat the grill for at least 5 minutes. Heat should be medium-high as you don't want the barbecue sauce to burn before the ribs are glazed.
- Brush the ribs with the barbecue sauce then place on the grill. Allow to cook for 4-5 minutes per side, brushing the ribs regularly with the barbecue sauce.
- Remove the ribs from the grill, allow to rest for 5 minutes then slice and serve
Nutrition Facts : Calories 654 kcal, Carbohydrate 45 g, Protein 41 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 145 mg, Sodium 2331 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
STICKY BBQ SAUCE
Sticky BBQ sauce ideal to use as a glaze for spare ribs, corn on the cob or vegetable skewers. Also good as a dipping sauce for potato wedges
Provided by CurlySuzy
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a saucepan, add the onion and garlic and fry until soft and fragrant.
- Add the finely chopped chilli, sugar and crushed fennel seeds. Cook until sugar melted making sure to stir often so it doesn't stick and burn.
- Add the soy sauce and tomato ketchup. Season with a little salt and pepper. Bring to the boil and simmer for around 5 minutes.
- Remove from heat and set aside to cool.
- Serve as a dip with chunky wedges or use as a glaze on spare ribs/vegetables and cook in the oven or on a bbq.
More about "stickymeat recipes"
STICKY HONEY GARLIC BEEF - ONE PAN - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
4.9/5 (13)Total Time 20 minsCategory Main CourseCalories 265 per serving
- In a medium bowl, whisk together: soy sauce, Worcestershire sauce, grated ginger, hot Chinese mustard, red pepper flakes, minced garlic and honey. Whisk to combine and set aside.
- Once the oil starts to simmer, add the sliced flank steak in one layer. Let it brown nicely for 1-2 minutes without turning it, after that, using tongs to turn beef on the other side to brown for another 2-3 minutes.
STICKY THAI MEATBALLS - QUICK AND EASY PARTY APPETIZER ...
From myfoodstory.com
4.8/5 (6)Total Time 35 minsCategory Snacks & AppetizersCalories 338 per serving
- Combine all the ingredients for the meatballs except ground beef in a bowl and mix well. Once the aromatics are well combined with the breadcrumbs, add the ground beef and lightly mix together. Adding the beef right in the end ensures that the flavors are mixed well and don’t sit around in lumps.
- Form the mixture into 20-22 lime sized balls and place them on a baking tray. Bake for 20-25 minutes till they are cooked through, and slightly brown.
- For the sauce, whisk everything together in a bowl and add it to a wok. Heat for a few minutes till the mixture thickens. Toss the meatballs in the sauce and serve hot.
STICKY BEEF MEATBALL CABBAGE CUPS - MARION'S KITCHEN
From marionskitchen.com
Servings 4Estimated Reading Time 1 minCategory Beef
10 BEST SWEET STICKY SAUCE RECIPES | YUMMLY
From yummly.com
STICKY TERIYAKI TOFU - WHOLEHEARTED EATS
From wholeheartedeats.com
4.9/5 (10)Category Vegan MainsCuisine North AmericanTotal Time 20 mins
- Begin by making your sauce. Combine the water, soy, molasses, ginger juice, sugar, garlic, and red pepper flakes in a small bowl and set aside.
- Next, heat a large frying pan to medium heat. Once hot, add the oil. Start with 1 tbsp. and add more as needed. How much oil you'll needed will depend on the pan you are using.
- Place the tofu in the pan so that all the pieces are in contact with the pan and can crisp up. If your pan is too small, you may have to fry them in two rounds.
PATYCZKI (POLISH MEAT ON A STICK) — FOODCHIK
From foodchik.com
Estimated Reading Time 3 mins
MEAT-FREE STICKY CHILLI STIR FRY - MEATLESS FARM
From meatlessfarm.com
Estimated Reading Time 14 mins
STICKY ASIAN MEATBALLS - JUST A MUM - JUST A MUM - SHARING ...
From justamumnz.com
4.4/5 (29)Category Baking & RecipesServings 40Total Time 30 mins
30 MINUTE STICKY THAI MEATBALLS WITH SESAME NOODLES ...
From halfbakedharvest.com
4.2/5 (277)Total Time 30 minsServings 4Calories 442 per serving
STICKY GINGER CAKES WITH CRANBERRY SALTED CARAMEL, GINGER ...
From more.ctv.ca
STICKY CHICKEN TERIYAKI RECIPE - THAI SALMON IN FOIL ...
From queso-pioneer-woman.blogspot.com
BRAISED PORK BELLY WITH SOY AND BLACK VINEGAR RECIPE - BBC ...
From bbc.co.uk
COSTCO FROZEN CHICKEN BREASTS RECIPES
From tfrecipes.com
SWEET & STICKY MONGOLIAN BEEF IN 30 MINUTES – SHEKNOWS
From sheknows.com
STICKYMEAT- TFRECIPES
From tfrecipes.com
10 BEST STICKY BEEF RECIPES | YUMMLY
EASY STICKY ASIAN PORK MEATBALLS | RECIPELION.COM
From recipelion.com
SESAME STICKS | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love