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Hungry Jack's page
511 posts. Alias of Aberzombie.
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Mmmmm.....pancakes.
Huh? Wuzzat?
Baked Pony Chops with Yams and Apples
Ingredients:
• 1/2 cup Hungry Jack® Microwave Ready Regular Syrup
• 1 teaspoon minced garlic
OR or 1 small garlic clove, peeled and minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 tablespoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 cup chicken stock or broth
• 2 tablespoons Crisco® Pure Vegetable Oil
• 4 boneless loin pony chops , 1 1/2 inches thick
• 3 medium yams or sweet potatoes, peeled and cut into 1-inch cubes
• 2 Granny Smith apples, cored, quartered and cut into 1-inch slices
• Parsley for garnish (optional)
Preparation Directions:
1. HEAT oven to 375°F. Combine maple syrup, garlic, ginger, salt, pepper, cinnamon and chicken stock; mix well. Line a roasting pan with aluminum foil.
2. HEAT oil in large skillet over medium-high heat. Brown pony chops on both sides. Remove from pan. Place chops in roasting pan.
3. ADD yams and apples. Pour maple syrup mixture over ingredients in pan.
4. BAKE, uncovered, 25 minutes. Remove pan from oven. Turn chops, yams and apples gently with spatula. Return to oven.
5. BAKE an additional 10 minutes or until apples and potatoes are soft and pony is no longer pink in center. Spoon apples and sweet potatoes onto serving platter and cover loosely. Pour remaining sauce into medium saucepan and simmer to reduce for 5 minutes. Pour over pony chops, sweet potatoes and apples. Serve.
Yield: 4 servings
Prep Time: 25 min
Cook Time: 35 min
Grilled Salmon with Maple-Dill Glaze
Ingredients:
MAPLE-DILL GLAZE
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 1/4 cup Hungry Jack® Microwave Ready Lite Syrup
OR Hungry Jack® Microwave Ready Regular Syrup
• 1/2 teaspoon finely minced garlic
• 1 teaspoon dill weed
• 1/2 teaspoon salt
• 2 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA
•
•
• 4 (4 oz.) salmon fillets, rinsed and patted dry
• 1 (16 oz.) bag frozen vegetable blend like Baby Corn Blend*
Preparation Directions:
1. WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
2. BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
3. COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.
TIP * Baby Corn Blend is a mixture of white corn, broccoli florets, baby whole cob corn and Parisienne carrots, and can be found in your grocer's freezer.
Yield: 4 Servings
Prep Time: 15 min
Cook Time: 15 min
The preceding miniblitz presentation was brought to you by Hungry Jack®.
Hungry Jack® has been feeding families like yours for nearly 70 years. From the launch of Hungry Jack Mashed Potatoes in 1967 to the innovation of the reheatable microwavable Hungry Jack Syrup bottle in 1994, Hungry Jack has been gathering families around the table for good times, great food and that delicious Hungry Jack taste. That's why everybody’s happy when it's Hungry Jack™!
Hungry Jack® - YUM!
BBQ Sausage Meatballs
Ingredients:
• 1 cup prepared barbecue sauce
• 1/2 cup Hungry Jack® Original Syrup
• 1 1/2 pounds ground pork sausage
• 1/2 cup plain bread crumbs
• 1/4 cup shredded Parmesan cheese
• 1/4 cup sweetened dried cranberries, chopped
• 1/4 cup peeled grated Granny Smith apple
• 1 tablespoon minced flat leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large egg, beaten
Preparation Directions:
1. HEAT oven to 350°F. Combine barbecue sauce and syrup in small bowl, reserve.
2. MIX remaining ingredients in large bowl. Form mixture intoabout 40, 1/2-inch meatballs. Brown meatballs in large skillet over medium heat, 3 to 4 minutes per side. Transfer meatballs to 13x9-inch baking dish. Pour barbecue sauce mixture over meatballs. Bake 30 minutes. Serve immediately.
Yield: 40 meatballs
Prep Time: 15 min
Cook Time: 45 min
Hungry Jack® has been feeding families like yours for nearly 70 years. From the launch of Hungry Jack Mashed Potatoes in 1967 to the innovation of the reheatable microwavable Hungry Jack Syrup bottle in 1994, Hungry Jack has been gathering families around the table for good times, great food and that delicious Hungry Jack taste. That's why everybody’s happy when it's Hungry Jack™!
Haircureformen wrote: Gagvoyle wrote: flash_xxxx wrote: Happy Eat Your Own Clone Day!!! +1 +2 +3
Apricot Pecan Layered Muffins
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 3/4 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1/2 cup quick rolled oats
• 1/3 cup plus 1 tablespoons firmly packed brown sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/3 cup milk
• 2 tablespoons Crisco® Pure Canola Oil
• 1 large egg
• 1/3 cup plus 1 tablespoons Smucker's® Low Sugar™ Reduced Sugar Apricot Preserves, divided
OR 1/3 cup plus 1 tablespoons Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
• 1/3 cup chopped pecans
Preparation Directions:
1. HEAT oven to 400°F. Coat 6 muffin cups with no-stick cooking spray.
2. STIR together pancake mix, oats, 1/3 cup brown sugar and cinnamon. Whisk milk, oil and egg until blended. Add to oats mixture. Stir until evenly moistened.
3. COMBINE 1/3 cup preserves, 1 tablespoon brown sugar and chopped pecans. Layer in each muffin cup: 2 tablespoons batter, 1 heaping tablespoon preserves mixture, 1 heaping tablespoon batter.
4. BAKE 13 to 15 minutes or until golden brown and toothpick inserted in center comes out clean. Spread tops with remaining preserves. Cool 5 minutes before removing from pan.
Yield: 6 muffins
Prep Time: 15 min
Cook Time: 15 min
Hungry Jack® agrees with the esteemed poodle.
Cheesy Potato Pancakes with Sausage
Ingredients:
• 1 (12 oz.) package breakfast sausage patties
• Crisco® Original No-Stick Cooking Spray
• 1 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1 1/2 cups Hungry Jack® Mashed Potatoes, Flakes
• 2 1/2 cups milk
• 2 large eggs
• 2 tablespoons Crisco® Pure Vegetable Oil
• 2 tablespoons Hungry Jack® Microwave Ready Regular Syrup (optional)
• 1/2 cup shredded carrots
• 1/4 cup sliced green onion
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded sharp Cheddar cheese
Preparation Directions:
1. COOK and crumble sausage patties in large skillet over medium heat until no longer pink. Drain, if necessary.
2. SPRAY skillet or griddle with no-stick cooking spray. Heat skillet over medium-high heat or electric griddle to 375°F.
3. COMBINE pancake mix and potato flakes in large bowl. Whisk together milk, eggs, oil and syrup, if desired, in medium bowl. Add liquids to dry ingredients, stirring just until large lumps disappear. Blend in carrots, onions, Parmesan cheese and cooked sausage.
4. POUR 1/4 cup batter for each pancake onto hot skillet or griddle. Cook for 3 minutes. Turn. Cook an additional 2 to 3 minutes or until golden brown. Place 3 or 4 pancakes on dinner plate. Sprinkle with Cheddar cheese before serving.
Yield: 6 servings
Prep Time: 15 min
Cook Time: 6 min
Hungry Jack® would offer you some cake, but we just ran out.
Start Your Family's Day With Hungry Jack®!
Hungry Jack® has everything you need to make breakfast the best part of your family's morning. Here you'll find great pancake, waffle and specialty breakfast recipes. Make breakfast time family time – with Hungry Jack®!
Whether you like the convenience of our "Just Add Water" products or prefer to add in your own milk, oil, and eggs. There's a Hungry Jack® mix for you.
Asian Steamed Pork Buns
Ingredients:
• 8 ounces ground pork
• 1/4 cup hoisin sauce
• 2 tablespoons oyster sauce
• 1 3/4 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)
• 5 tablespoons warm water
• 1 tablespoon Crisco® All-Vegetable Shortening
• 1/4 cup scallions, green part only, chopped
• Toasted sesame oil (optional)
• Toasted sesame seeds (optional)
• Cabbage leaves
Preparation Directions:
1. BROWN pork in medium skillet over medium heat. Stir in hoisin sauce and oyster sauce. Remove from heat to cool. Heat water in steamer to boiling.
2. COMBINE pancake mix, water, shortening and scallions to form a dough. Form 8 small balls, adding pancake mix or flour as needed if too sticky. Flatten into 4-inch rounds. Place 1 1/2 tablespoons cooled pork filling in center of round. Bring edges to center to cover filling. Pinch edge together to seal. Brush tops with sesame oil. Sprinkle with sesame seeds.
3. PLACE cabbage leaves on bottom of steamer basket. Place buns, sealed side down, on top of leaves. Leave space between buns as they will expand during cooking. Cover. Steam 15 minutes. Serve immediately.
TIP Cook in batches if necessary. Keep cooked buns in 200°F. oven on a covered oven-proof platter until all are done.
Yield: 8 appetizers
Prep Time: 40 min
Cook Time: 15 min
Hungry Jack®! YUM!
Jedi Jack wrote: Hungry Jack wrote: Jedi Jack wrote: Does Hungry Jack serve up any ethnic dishes, specially any Chinese or Japanese cuisine? Jedi Jack is tired of tacos and hamburgers. Don't make Hungry Jack® smack you. Even if I have kegs of beer? In that case, Hungry Jack® might have mercy on you.....
Jedi Jack wrote: Does Hungry Jack serve up any ethnic dishes, specially any Chinese or Japanese cuisine? Jedi Jack is tired of tacos and hamburgers. Don't make Hungry Jack® smack you.
Jack Hammer wrote: Why is it when I read step 2 I read WHISKEY? Hehe Probably because Hungry Jack® often uses it as a secret ingredient.
Baked Apple Oatmeal Pancake
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 2 large eggs
• 1/4 cup Hungry Jack® Original Syrup, plus additional for serving
• 3 tablespoons Crisco® Pure Canola Oil
• 1/2 cup quick rolled oats
• 1 (7 oz.) package Hungry Jack® Apple Cinnamon Wheat Pancake Mix
• 1 large apple, like Gala or Fuji, peeled and chopped, (1 1/2 cups)
• 1/4 cup raisins (optional)
• 1/2 cup chopped walnuts
• 1 (6 oz.) container vanilla yogurt
• Ground cinnamon
Preparation Directions:
1. HEAT oven to 350°F. Coat 9-inch pie plate with no-stick cooking spray.
2. WHISK eggs, syrup and oil in large bowl. Stir in oats until evenly moistened. Stir in pancake mix. Fold in apples and raisins. Spread evenly in prepared pan. Sprinkle with walnuts.
3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve with additional syrup, yogurt and a sprinkle of cinnamon.
Yield: 8 servings
Prep Time: 20 min
Cook Time: 30 min
Cultist of Jack wrote: Hungry Jack wrote: Hungry Jack® breakfast products – because breakfast is the most important meal of the morning. Any low carb recipes? Low Carb? LOW CARB?!?
Don't make Hungry Jack® smack you.
Hungry Jack® breakfast products – because breakfast is the most important meal of the morning.
Hungry Jack® has been feeding families like yours for nearly 70 years. From the launch of Hungry Jack Mashed Potatoes in 1967 to the innovation of the reheatable microwavable Hungry Jack Syrup bottle in 1994, Hungry Jack has been gathering families around the table for good times, great food and that delicious Hungry Jack taste. That's why everybody’s happy when it's Hungry Jack™!
Hungry Jack® agrees.
Hungry Jack® breakfast products – because breakfast is the most important meal of the morning.
Smoked Pork Chops and Potatoes
Ingredients:
• 1 (4.9 oz.) package Hungry Jack® Sour Cream & Chives Potatoes
• 2 cups frozen cut green beans, thawed
• 2 cups water
• 2/3 cup milk
• 2 tablespoons butter
• 6 boneless extra lean smoked pork chops
Preparation Directions:
1. HEAT oven to 425°F. Place potato slices and green beans into 2 to 2 1/2-quart glass baking dish.
2. COMBINE sauce mix, water, milk and butter in 2-quart saucepan. Bring just to a boil, stirring occasionally. Pour sauce over potato mixture in casserole dish. Place pork chops on top of potato mixture
3. BAKE 25 to 30 minutes or until potatoes are tender and pork chops are no longer pink in center. Let stand 5 minutes before serving to allow sauce to thicken.
Yield: 6 Servings
Prep Time: 10 min
Cook Time: 30 min
Not at all. Hungry Jack® sent his good friend Aberzombie here to answer some questions while Hungry Jack® was busy, and Hungry Jack®'s fellow Jacks overreacted.
Whether it’s breakfast, lunch, dinner, or something in between – you can’t go wrong with Hungry Jack®.
Has anyone seen Hungry Jack®'s zombie friend? Hungry Jack® sent him in here to answer a question someone had while Hungry Jack® was busy elsewhere making some pancakes/
Hungry Jack®! knows some good bacon recipes.
Maple Smoked Sausage Supper
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 pound kielbasa or smoked sausage, cut diagonally into 1/2-inch pieces
• 1 small butternut squash, peeled, cut into 1-inch bite-size pieces
• 1 red pepper, cut into narrow strips, then into 2-inch pieces
• 2 green onions, sliced into 1/2-inch pieces
• 3/4 cup Hungry Jack® Microwave Ready Regular Syrup
• 4 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
Preparation Directions:
1. HEAT oven to 400°F. Coat 2 1/2-quart casserole dish with no-stick cooking spray.
2. PLACE sausage, squash, red pepper and onion in prepared dish. Whisk syrup and cornstarch until dissolved. Stir in salt and cinnamon. Pour over sausage and vegetables. Cover dish.
3. BAKE 50 to 60 minutes or until squash is fork tender.
TO MAKE ON GRILL
1. HEAT grill. Cut four 18 x 12-inch pieces of heavy-duty foil. Place pieces of sausage, squash, pepper and onion on each piece of foil, dividing evenly. Prepare syrup mixture as above. Pour over mixture in foil. Wrap securely using double-fold seals, allowing room for heat expansion.
2. PLACE on grill, seam side up, over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 35 to 40 minutes or until squash is fork tender. Open packets carefully to allow steam to escape.
Yield: 4 servings
Prep Time: 20 min
Cook Time: 50 min
Jack B. Kwikk, Esq. wrote: Hungry Jack wrote: Hungry Jack®! YUM! You better have your trademarks in order. I'm a lawyer you know. Hungry Jack® also knows a very good recipe for Lawyer Pot Pie.
Hungry Jack®! YUM!
MMmmm.....tourists
Hungry Jack® loves to cook for tourists.
Crimson Jester wrote: what a lousy party.
The Jacks throw a better one.
And they throw farther too.
We also have better food.
Your family is the most important thing to our family. So make tonight’s meal special – make it a Hungry Jack® night! Your family will thank you for it, and so will ours.
Mmmmm....fiber.
Jack Hammer wrote: I like just stomping on 'em. They pop like bubble wrap. Hungry Jack® will have to find something to do with all that goo.
Baked Smurf Chops with Yams and Apples
Ingredients:
• 1/2 cup Hungry Jack® Microwave Ready Regular Syrup
• 1 teaspoon minced garlic
OR or 1 small garlic clove, peeled and minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 tablespoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 cup chicken stock or broth
• 2 tablespoons Crisco® Pure Vegetable Oil
• 4 boneless loin smurf chops, 1/2 inches thick
• 3 medium yams or sweet potatoes, peeled and cut into 1-inch cubes
• 2 Granny Smith apples, cored, quartered and cut into 1-inch slices
• Parsley for garnish (optional)
Preparation Directions:
1. HEAT oven to 375°F. Combine maple syrup, garlic, ginger, salt, pepper, cinnamon and chicken stock; mix well. Line a roasting pan with aluminum foil.
2. HEAT oil in large skillet over medium-high heat. Brown smurf chops on both sides. Remove from pan. Place chops in roasting pan.
3. ADD yams and apples. Pour maple syrup mixture over ingredients in pan.
4. BAKE, uncovered, 25 minutes. Remove pan from oven. Turn chops, yams and apples gently with spatula. Return to oven.
5. BAKE an additional 10 minutes or until apples and potatoes are soft and smurf is no longer pink in center. Spoon apples and sweet potatoes onto serving platter and cover loosely. Pour remaining sauce into medium saucepan and simmer to reduce for 5 minutes. Pour over smurf chops, sweet potatoes and apples. Serve.
Yield: 4 servings
Prep Time: 25 min
Cook Time: 35 min
Hungry Jack® Products are always crowd pleasers
Cherry Chocolate Pudding Cake
Ingredients:
• 1 cup firmly packed brown sugar
• 1/3 cup unsweetened cocoa
• 2 cups hot water
• 2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa
• 1/4 cup Crisco® Pure Vegetable Oil
OR 1/4 cup Crisco® Pure Canola Oil
• 1 teaspoon almond extract
• 2 large eggs
• 1 (30 oz.) can cherry pie filling
• Ice cream or whipped cream (optional)
Preparation Directions:
1. HEAT oven to 375°F. Combine brown sugar, 1/3 cup cocoa and hot water in a 13 x 9-inch baking pan. Stir until sugar is dissolved.
2. COMBINE pancake mix, sugar and 1/4 cup cocoa in medium bowl. Stir in oil, almond extract, eggs and pie filling. Mix just until dry ingredients are moistened. Spoon batter over sauce mixture in pan.
3. BAKE 42 to 47 minutes or until top springs back when touched lightly in the center. Remove from oven and let stand 5 minutes.
4. SCOOP out large spoonfuls, picking up chocolate sauce from bottom of pan. Serve warm with ice cream or whipped cream, if desired.
Yield: 15 servings
Prep Time: 10 min
Cook Time: 42 min
Make tonight’s dinner something special, with a little help from Hungry Jack®.
Start Your Family's Day With Hungry Jack®!
Hungry Jack® has everything you need to make breakfast the best part of your family's morning. Here you'll find great pancake, waffle and specialty breakfast recipes. Make breakfast time family time – with Hungry Jack®!
Whether you like the convenience of our "Just Add Water" products or prefer to add in your own milk, oil, and eggs. There's a Hungry Jack® mix for you.
Sebastian wrote: That sounds nasty.
Also: Losers.
Maple Glazed Pony Tenderloin
Ingredients:
• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon dried marjoram leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pound pony tenderloin, cut into 1/2-inch slices
• 1 tablespoon butter
• 2 tablespoons Hungry Jack® Microwave Ready Regular Syrup
Preparation Directions:
1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pony slices. Seal bag. Shake to coat.
2. MELT butter in large nonstick skillet over medium-high heat. Add pony mixture. Cook and stir 8 to 10 minutes or until pony is browned and no longer pink in center. Add syrup. Cook and stir until pony is glazed.
Yield: 4 servings
Prep Time: 7 min
Cook Time: 12 min
Chili Cheeseburger Pie
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 pound lean ground beef
• 1 (10 oz.) can diced tomatoes and green chilies, drained
• 1 (16 oz.) can chili beans, drained
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin (optional)
• 1 1/4 cups shredded sharp Cheddar cheese, divided
• 1 1/4 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 3/4 cup milk
• Green and red bell pepper strips
Preparation Directions:
1. HEAT oven to 400°F. Coat 9-inch pie plate with no-stick cooking spray.
2. BROWN ground beef. Drain. Add tomatoes, beans, chili powder, garlic salt and cumin. Heat through. Spoon into prepared pie plate. Layer with 1 cup cheese. Whisk pancake mix and milk in small bowl until smooth. Spread evenly over cheese. Sprinkle with remaining 1/4 cup cheese. Alternate green and red pepper strips on top in a spoke design.
3. BAKE 18 to 20 minutes or until golden brown. Allow to cool 10 to 15 minutes before serving.
Yield: 6 servings
Prep Time: 25 min
Cook Time: 20 min
Hungry Jack® went into a classy joint once.....
Jack the Stripper wrote: Hungry Jack wrote: Hungry Jack® has been feeding families like yours for nearly 70 years. From the launch of Hungry Jack Mashed Potatoes in 1967 to the innovation of the reheatable microwavable Hungry Jack Syrup bottle in 1994, Hungry Jack has been gathering families around the table for good times, great food and that delicious Hungry Jack taste. That's why everybody’s happy when it's Hungry Jack™! Jack the Stripper has been terrorizing neighborhoods like yours for over 120 years. From the evisceration of a Whitechapel prostitute in 1888 to the headless corpse found in the Thames later that year, Jack the Stripper has been brutally murdering vagrants for good times, great food, and that delicious extracted kidney taste. That's why everybody's happy when it's Jack the Stripper! Psst...dude...you forgot the ®
Hungry Jack® has been feeding families like yours for nearly 70 years. From the launch of Hungry Jack Mashed Potatoes in 1967 to the innovation of the reheatable microwavable Hungry Jack Syrup bottle in 1994, Hungry Jack has been gathering families around the table for good times, great food and that delicious Hungry Jack taste. That's why everybody’s happy when it's Hungry Jack™!
Good point, Frank.
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