FOLLOW US      FRANÇAIS FEEDBACK  |  MY MARCANGELO  |  NEWSLETTER       SEND US YOUR IDEAS AND STORIES YOU COULD RECEIVE A WEBER'S WAY TO GRILL COOKBOOK. We want your ideas, tips, recipes, success stories - and even your funny disasters - when it comes to serving MarcAngelo products. Feel free to send us pictures and video, too. We'll post them on a new part of our web site: My MarcAngelo. And we'll reward the entries we like best with a Weber's Way To Grill cookbook. Enter as often as you like. RULES AND REGULATIONS » YOUR RECIPE IDEAS, TIPS AND STORIES > OUTSTANDING SUBMISSIONS > Page: < of 1 >      Click on each item to view on the next column. Sweet Chili Lime Pork Stroganoff I used: 1/2 of sweet chili lime pork tenderloin, cooked and sliced thin 1/2 cup of chicken stock 1/4 ... John, Riverview Pineapple Kabobs For a sweet treat to your meal, cut fresh pineapple into approx. 1 inch chunks and thread onto skewers ... Ruby, Abbotsford Auntie Wieners I had a family BBQ and served MarcAngelo Mild Italian Sausages. My 5 year old nephew hates hotdogs but ... Kim, Winnipeg BBQ first thing in the Morning I work mid-nights, so as I am coming home from work my family and neighbours are just getting ready ... Anita, Bracebridge < Previous | Next > Sweet Chili Lime Pork Stroganoff I used: 1/2 of sweet chili lime pork tenderloin, cooked and sliced thin 1/2 cup of chicken stock 1/4 cup lime juice 1 tablespoon of chili powder 1 teaspoon of sugar 3 tablespoons of tomato paste 2 shallots thinly sliced 2-3 cloves of garlic 1/2 cup sour cream 1 cup thinly sliced mushrooms 4 cups broad egg noodles 3 tablespoons of butter and extra virgin olive oil I combined the stock, lime juice, chili powder and sugar in a measuring cup, stirring briskly to combine. Next the butter and oil went into a non stick skillet at medium high. Once this was hot I sauté the garlic and shallots. The tomato paste went in next. After a couple of stirs in went the stock mixture and the pork was added after this bubbled for a few minutes. Meanwhile the pasta was set to boil, and then drained once it reached al dente. The sour cream and sliced mushrooms were added just before serving. Optional - I added a little chopped parsley once it was plated. John, Riverview Send this to a friend > Enter to win a Weber Cookbook. * Required information STEP 1 * First Name: * Last Name: * Email Address: * Address: * City: * Province: Select Province Alberta British Columbia Manitoba New Brunswick Newfoundland and Labrador Northwest Territories Nova Scotia Nunavut Ontario Prince Edward Island Quebec Saskatchewan Yukon Territory * Postal Code: * Telephone (Example: 416-123-4567) Your recipe idea, tip, or story here. * Category: Select a category Kabobs Sausages Roasts and Steaks Meatballs Sides and Sauces BBQ Tips * Title: * Recipe Idea. Max. 5000 characters. Count. I would like to receive future correspondence from MarcAngelo such as recipes, coupons, updates and promotions! I have read and agree to the Rules and Regulations. Cancel If you have trouble with your submission, please email us. STEP 2 Upload a picture or video. (Optional) Please keep your file size as small as possible. If you have trouble with your submission, please email us. Your purchase of specially marked MarcAngelo products supports the Canadian Breast Cancer Foundation. Learn more