Sweet And Sour Franks Recipes

SLOW COOKER SWEET AND SOUR COCKTAIL FRANKS

Steps:

• Combine first four ingredients in crockpot; mix well to break up jelly chunks. Cover and cook on HIGH 15-20 minutes to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size pieces and add. Add pineapple. Cover and cook on HIGH for 2 hours; or LOW for 4 hours. Set control to LOW to maintain temperature while serving.

PARTY FRANKS

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.

SWEET AND SOUR FRANKS

Steps:

• Cut the hot dogs into bite size pieces.
• Place the hot dogs and vegetable stock in a medium pot and bring to a boil on high, then reduce the heat and continue cooking.
• Add pineapple pieces to the pot.
• Use the juice from the pineapple to dilute the flour, then add to the hot dogs in the pot.
• Add Splenda, tomato puree, vinegar and ketchup and simmer together for 5 minutes.

SWEET AND SOUR FRANKS

Steps:

• 1. Stove Top Method 1. Cut weiners into bite-sized pieces. 2. In medium sauce pan, bring chili sauce, jelly and lemon juice to a boil, stirring constantly. 3. Add weiners and cook 10 minutes on medium heat. 4. Put in a chafing dish to serve.
• 2. Crock Pot Method: 1. Cut weiners into bite-sized pieces. 2. Mix chili sauce, jelly and lemon juice togehter in a crock pot. 3. Add weiners and stir to mix together. 4. Cook on low for 2 hours; stirring constantly. 5. Serve.

SWEET-SOUR FRANKFURTERS (HOT DOGS)

Steps:

• Mix all ingredients except franks in large skillet. Simmer 2-3 minutes, stirring often. Add franks and simmer 10 minutes or until franks are hot and onions are soft, stirring occasionally.

SWEET AND SOUR CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour cornstarch and garlic salt into a large resealable bag.
• Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
• Shake the chicken in the bag until all pieces are fully coated.
• Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
• Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.
• Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.