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Adjustable stand — hold cookbook or tablet at eye level while cooking
Global weeknight cooking — bold flavors, efficient technique
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Global weeknight cooking — bold flavors, efficient technique
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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Heat oven to 375°. In large skillet, cook green pepper and onion in margarine until tender. Stir in pork, ginger, salt, applesauce and mustard; set aside. Separate dough into 8 rectangles. Firmly press perforations to seal. Spoon about 1/3 cup meat mixture on one end of each rectangle. Fold dough in half over filling. Press edges to seal. Brush each with egg.