Miss Karens Teriyaki Tid Bits Recipes

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MISS KAREN'S TERIYAKI TID-BITS

This is a wonderful recipe that we prepare every year for our New Year's Eve snack fest. It would be perfect for potlucks or work "food days". It's very simple to make and would be easily adaptible to prepare in the crockpot. I've searched through all the meatball recipes on the internet and haven't seen anything else like it. Give it a try and it will become one of your favorite recipes, too!

Provided by PsychoCasseroleStep

Categories     One Dish Meal

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7



Miss Karen's Teriyaki Tid-Bits image

Steps:

  • Bake meatballs in oven according to instructions on package.
  • Combine remaining ingredients in large pot and simmer until hot.
  • Add cooked meatballs to mixture.
  • Serve and enjoy!

Nutrition Facts : Calories 156.5, Fat 0.4, SaturatedFat 0.1, Sodium 259.9, Carbohydrate 40.3, Fiber 0.8, Sugar 25.1, Protein 1.1

1 jar apricot preserves
1/2 cup barbecue sauce
2 tablespoons teriyaki sauce
1 package Little Smokies sausage
1 (15 ounce) can pineapple chunks (drained)
1 green bell pepper, cut in thin strips
1 package prepared meatballs

KAREN'S BEST BUTTERMILK BISCUIT

A moist tender bisciut inside, with a golden buttery crunch outside. After much searching for the holy grail of southern cooking, (a great buttermilk biscuit) I developed this recipe that I am very proud of. It is blending of the qualities I wanted in a bisuit. Cruchy, tender, buttermik tang, and hearty enough to stand up to breakfast gravy and moist enough to serve with chicken and dumplings. Enjoy!

Provided by red white kitchen

Categories     Breads

Time 39m

Yield 7 Biscuits, 7 serving(s)

Number Of Ingredients 10



Karen's Best Buttermilk Biscuit image

Steps:

  • Preheat oven to 390 degrees.
  • In large bowl wisk together flour, baking powder, baking soda and salt.
  • In medium bowl wisk buttermilk, yogurt and egg.
  • On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting.
  • Add to flour mixture, toss lightly with finger tips.
  • Add shortening to flour mixture, dropping a 1/2 teaspoon at a time.
  • Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs.
  • Add buttermilk mixture to flour mixture. Stir just until evenly moistened.
  • Turn out on floured board. Sprinkle a little flour on top.
  • Fold dough in half- 5 times, shaping dough into a rectangle as you fold.
  • Pat out till 1 3/4 inches thick.
  • Cut 6 biscuits into 2 inch rounds.
  • Gather left over pieces of dough and shape into same size biscuit.
  • Place biscuits on large ungreased baking sheet. Space 2 inches apart.
  • Bake 17-18 minutes, brushing with melted butter the last 2 minutes.
  • Place baked biscuits under broiler 1 minute.
  • Serve warm.

3 cups unbleached all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cold butter
1/4 cup shortening
1 1/3 cups buttermilk
1/3 cup plain yogurt
1 egg
2 tablespoons melted butter

TERIYAKI TIDBITS

Number Of Ingredients 6



Teriyaki Tidbits image

Steps:

  • In large saucepan over medium heat, combine preserves, barbecue sauce, and teriyaki sauce. Heat until hot and bubbly, stirring constantly. Stir in wieners, pineapple, and green pepper. Heat thoroughly. Transfer mixture to chafing dish, keeping warm over low heat. Serve with toothpicks. (Stick pretzels can be used instead.)

Nutrition Facts : Nutritional Facts Serves

1 (10-ounce) jar apricot jam
1/2 cup barbecue sauce
1 - 2 tablespoon teriyaki sauce
1 pound wieners, cut into 1-inch pieces, or 1 pound cocktail franks
1 (15 1/4-ounce) can pineapple chunks, drained
1 large green pepper, cut into 3/4-inch squares

TERIYAKI TIDBITS

Number Of Ingredients 6



Teriyaki Tidbits image

Steps:

  • In large saucepan over medium heat, combine preserves, barbecue sauce, and teriyaki sauce. Stir in wieners, pineapple, and green pepper. Heat thoroughly. Transfer mixture to chafing dish, keeping warm over low heat. Serve with toothpicks. Stick pretzels can be used instead. Editor's Extra: When a friend, Annette, made this, she said the dipping never stopped till it was gone. A sure-fire winner.

Nutrition Facts : Nutritional Facts Serves

1 (10-ounce) jar apricot preserves
1/2 cup barbecue sauce
1 tablespoon teriyaki sauce
1 pound wieners, cut in 1-inch pieces (or cocktail franks)
1 (15 1/4-ounce) can pineapple chunks, drained
1 large green pepper, cut into 3/4-inch squares

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