Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
18 frankfurters, halved crosswise
3 oz (100 g) bacon, cut in long, thin strips 1 in (3 – 4 cm)
1 onion, cut in thin julienne
1 can pineapple juice
1 red pepper, seeded and deveined, cut in thin strips
cup brown sugar
1 teaspoon mustard
bottle ketchup
1 tablespoon cornstarch (optional)


Make a cross cut in frankfurters on both ends. Separate.
Heat a skillet, add bacon and stir until bacon is cooked, not browned. Drain in paper towel. Add onions to skillet with bacon fat and cook until crystal clear. Remove to a separate bowl.

Place bacon in a saucepan with onions. Add pineapple juice, red peppers, brown sugar, mustard and ketchup. Bring to a boil to reduce. Add frankfurters and cook over low fire until cut ends open. Season to taste. Cover saucepan and turn off heat.

Dilute 1 tablespoon cornstarch in cup cold water, bring sauce to a boil and stir in cornstarch gradually, to thicken.
        4 - 8 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved