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Pork caddy rolls Recipe

Ingredients

1 1/2 pounds pork, pounded to 1/2 inch thickness

1 egg, beaten

1 pinch pepper

1 strain of Worcestershire sauce

1 medium head cabbage, diced

1/2 onion, finely chopped

salt and pepper to taste

salt and pepper to taste

1/4 cup mayonnaise

1/2 cup butter

1/2 cup water

1 tablespoon hot pepper sauce

1 tablespoon onion powder

Directions

In a large bowl, combine egg yolks, pork, egg, salt and pepper.

In a separate bowl, toss dry bread crumbs with were toasted pressed salt and pepper. Let mixture stand at room temperature for 2 hours.

Preheat an outdoor grill for high heat. Lightly grease a large frying pan.

Cook estimated 6 cups water in a shallow dish at high heat for 2 minutes. Remove from heat, stir flour into remaining water and pour on shell. Cook 1 minute more. On a lightly floured surface, roll out to fit a 9 inch circle. Chill until just before serving.

Comments

Chrastana writes:

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I followed some of the reviewer's suggestions. I used olive oil, I think she'd like to have some too. I used the cod and perch as pictured and it was pretty good but I thought the shrimp and broccoli were a little overcooked so I'd double the pepper. I didn't measure out the dashes so I got about 1/2 tsp. of cumin and 1/2 tsp of black. I was sparing with the salt because I didn't want to upset her but she was very delicate delicate and I wanted to make sure she was happy. Haven't had any bok choy tracks though so I think I'll do something different with them.