Best 6 Turkey Hot Dogs Sweet And Sour Recipes

SWEET 'N' SOUR TURKEY

Steps:

• In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside. , In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple and almonds; heat through. Serve over rice.

SWEET AND SOUR TURKEY MEAT LOAF

Steps:

• In a small bowl, combine the tomato sauce, brown sugar, vinegar and mustard; set aside. In another bowl, combine the egg, onion, crackers, parsley, salt, pepper and 2 tablespoons reserved tomato mixture. Crumble turkey over mixture and mix well. Shape into a 4x3-in. oval., Place in an 8-in. square baking dish coated with cooking spray; top with remaining tomato mixture. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink and a thermometer reads 165°. Let stand for 10 minutes before slicing.

SWEET AND SOUR HOT DOGS---SIMPLE

Steps:

• In a saucepan, put the jelly and mustard on a low heat till it is melted and mixed well.
• Cook the hot dogs and if using regular size ones--slice into pieces and add to the mixture; if using mini hot dog cook a few minutes and use whole.
• Put into a crockpot till ready.

SWEET AND SOUR COCKTAIL "DOGS" WITH PINEAPPLE

Steps:

• If using full-sized dog/franks, cut them into one-inch pieces.
• Over low heat, simmer catsup, jelly, lemon juice, and mustard together for about 3 minutes, stirring to mix well.
• Add"dogs" (whatever meat you select) and pineapple chunks and continue to simmer for about 15 minutes, or until"dogs" are hot.
• To serve, pour mixture into fondue pot or chafing dish to keep it hot during party serving period.
• Serve with toothpicks for spearing these tasty morsels.
• NOTE: Any dogs and sauce left in the cooking pot (not served) can be frozen to use for another party!
• VARIATION: This sauce is also delicious with meatballs.
• MAKE-AHEAD: These can be made up to 3 days before a party and refrigerated until time to reheat them.
• Or they can be frozen for up to 2 months before reheating.

SWEET AND SOUR TURKEY TENDERLOIN

Steps:

• Drain pineapple chunks and set fruit aside. Combine pineapple juice with chicken broth, apricot preserves, vinegar, and soy sauce in a small bowl.
• Coat a nonstick skillet with cooking spray. Add tenderloins to the cold skillet and place over medium heat. Cook until browned, 7 to 8 minutes, turning halfway through. Remove tenderloins to a plate.
• Add carrots and onion to the skillet, adding a little cooking spray or broth if needed. Saute for 3 minutes. Stir in bell pepper and saute for 1 more minute.
• Pour in pineapple juice mixture and return tenderloins to the skillet. Cover and simmer over low heat until tenderloins are no longer pink in the center and the juices run clear, 12 to 15 minutes.
• Remove tenderloins from the skillet and slice; keep warm.
• Stir cornstarch and water together in a small dish until smooth. Add to the skillet with the reserved pineapple chunks. Cook over medium heat until thickened, 2 to 3 minutes. Serve over sliced tenderloins.

SWEET-AND-SOUR TURKEY

Steps:

• In a bowl, whisk together egg and 4 tablespoons cornstarch. Add turkey; set aside. In another bowl, whisk together vinegar, sugar, soy sauce, stock, and remaining 2 tablespoons cornstarch.
• Heat a medium nonstick skillet over medium heat. Add oil. Using a slotted spoon, transfer coated turkey to hot pan. Cook, tossing occasionally, until meat is golden brown on all sides, 10 to 12 minutes. Transfer turkey to a plate; set aside.
• Add carrot and 3/4 cup water to pan. Cook, stirring, until water has evaporated and carrot pieces are soft, 8 to 10 minutes. Pour in vinegar mixture; bring to a simmer, stirring. Add bell pepper; cook, stirring, until sauce is thick and shiny, about 2 minutes. Stir in peas, pineapple, and turkey. Serve warm.