Asian Crock Pot Meatballs

asian_meatball_face

 

I wanted to be a skinny little ballerina but I was voluptuous little Italian girl whose dad had meatballs on the table every night.

Lady Gaga

 

Asian Crock Pot Meatballs

Get:

1 lb Ground Beef

½ lb Ground Pork

1-12oz Jar of Kam’s Chili Sauce (1/4 jar for the meatball mix)

¾ Cp Quaker ® Oats (old fashioned)

1 Egg

¼ Cp chopped onion

1 tsp chineese five spice

1 tsp sesame oil

1 tsp soy sauce

1 tsp fresh or powdered ginger

1 tsp sesame seeds

½ tsp garlic powder

Salt & Pepper to taste!

Top with additional Kam’s Chili Sauce for presentation and added flavor!

1 tablespoon of fresh parsley

1/2 teaspoon Worcestershire sauce

1 (12 ounce) bottle of Kam’s Chili Sauce

1 (10 ounce) jar of grape jelly

Make it:

Mix all ingredients (except for grape jelly & Kam’s Chili Sauce). Gently shape into 1-inch balls.

Put meatballs in the oven on a cookie sheet until browned. Remove the meatballs. Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly and simmer, uncovered for about 30 minutes. To keep warm place into a crockpot and keep covered on low. You can add additional soy sauce and sesame oil to sauce.

Cook’s Notes: Use Welch’s grape jelly or Cranberry Sauce. This recipe works great with pre-cooked, frozen meatballs. Just eliminate all of the meatball ingredients in the recipe, warm the sauce as above, then stir in the frozen meatballs with the heated sauce. Simmer on low to warm the meatballs through well, about 20 minutes, gently stirring them several times, then transfer them to a crockpot to keep warm if you like.

Frozen Meatballs in the Crockpot: Heat the sauce on the stovetop. Place frozen meatballs into the crockpot and follow the suggestion on the bag of your brand of meatballs for heating. Generally speaking you will need to allow about 3 hours for the meatballs to be ready to serve; about 2 hours on high, then another hour on low. Fresh cooked meatballs will only need to be held in the crockpot on low.

Crabmeat Au Gratin

crab_gratin3_face

Crabmeat Au Gratin mixed in and topped with Kam’s Chili Sauce.

 

You cannot teach a crab to walk straight. Aristophanes

 

Crab Au Gratin

Get:

2 C. Crab Meat (lump is best)

1 Lemon

4 tbsp. Mayonnaise

1/4 C. Parmesan Cheese (grated)

1/4 C. Cracker Crumbs (Ritz or panko crumbs)

2 tbsp. butter

4 tbsp. Kam’s Chili Sauce

1 tsp. Old Bay Seasoning

Serve in a Scallop shell, Crab Shell or a ramekin top with additional crumbs.

Make it:

Bake in a 350 degree oven for 20-30 minutes.

Clams Casino

clams _casino_face

Clams Casino

Invented in the early 1900s at the Casino at Narragansett Pier in Rhode Island.

Just add the Kam’s Chili Sauce 

Ingredients

  • 6 slices bacon, cooked crisp and crumbled
  • 24 small hard shelled clams
  • 1/4 cup butter, softened
  • 2 tablespoons minced onion
  • 2 tablespoons minced green pepper
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • Kam’s Chili Sauce

Directions

  1. Shuck the clams by prying each open with a knife. Cut the clam from the shell. Slit the skin of the clam’s siphon (neck) and pull off and discard the tough skin. Scrub the bottom shells and discard the tops.
  2. Place a clam in each bottom shell and place the shells on a baking sheet.
  3. Combine the butter, onion, bell pepper, parsley, lemon juice, and Worcestershire sauce in a small bowl and mix well.
  4. Preheat the broiler.
  5. Spoon about 1 teaspoon of the butter mixture into each clam. Sprinkle the crumbled bacon and Kam’s Chili Sauce on top.
  6. Broil for 3 minutes, until the butter is bubbling. Serve hot.

Bourbon Dogs

bourbon_doga_face

Hot Dogs cooked in Chili Sauce, Sooooo easy!

 

Hot dogs and Red Vines and potato chips and French fries are my favorite foods. Betty White

 

Bourbon Dogs

Get:

3 lbs. Hot Dog’s

1 1/2 cp of Kam’s Kettle Cooked Chili Sauce

1/2 cp Dark Brown Sugar

4 Tbl. Chopped Onion (diced)

3/4 Cp Bourbon

Make it:

(Can make 1 day before)

Mix all ingredients in a pot and simmer on low for 1 hour.

Top with additional Kam’s Chili Sauce for presentation and added flavor!