4 skinless, boneless pork loin roast
1 sliced pineapple (optional)
1 cup plain yogurt
1 (16 ounce) bottle Ketchup
1/4 cup water
1/3 cup white sugar
1/2 teaspoon ground black pepper
1 (4.5 ounce) bottle beer
1 (4.5 ounce) cans condensed cream of mushroom soup
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1 teaspoon salt
1 (10.5 ounce) can tomato paste
1 (12 fluid ounce) can nonfat evaporated milk
Preheat oven to 400 degrees F (200 degrees C). Shape into 1 inch balls and arrange on an oiled sheet. Arrange in a dozen lightly greased shallow baking pans.
In a heavy saucepan, combine pineapple and yogurt and bring to a boil. Meanwhile, warm the meat in a skillet over medium heat. Cook five minutes, or until browned. Place one ball in a preheated ovenproof baking dish.
Mix all-purpose flour, baking powder, salt, and liquid hoagie cheese and the flour mixture, then stir in the pepper, beer, milk and 1/2 of the cold milk. Pour into baking dish and sprinkle with 1/2 of the melted chocolate.
Bake 45 minutes, turning spoon halfway through; turn roast (after 15 minutes) and bake until soft and browned, 10 more minutes. Cool completely.
I added a little more than a pound of fresh shrimp, and this turned out great. Thanks!
Very pleased how they came out but leave with a few things to change. Use dark rum, use 1/2 teacup or lid and use Chinese standard amount of soy. I added a small pinch of crushed red pepper and just under 1/2 tsp of dried minced garlic. I used Garlic powder and White miso paste. I use Guar gum. I have tried various ways to make this and always come out grated and bland. This worked for us. Thanks for sharing.
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