Today is Friday, November 21 2008 9:55 am
Main Dishes / Pork |
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| Recipe | Rating |
| Wild Boar Tips
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| Vietnamese Grilled Pork With Rice Stick Noodles
sprinkle the peanuts and mint on top. Serve with the Vietnamese Dressing. Makes 6 servings. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Vermont Breakfast Pizza
1 1/2 CUPS CHEESE. SPREAD WITH APPLES. BAKE AT 400 DEG F. FOR 5 MINUTES. ADD SAUSAGES AND 1/2 CUP CHEESE ON TOP. BAKE FOR 5 MINUTES LONGER. ** NOTE: MAKE YOUR OWN APPLE PIE SPICE. MIX 3 TBSP. CINNAMON, 1 TBSP. NUTMEG AND 1 TBSP. ALLSPICE. Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999 ----- ---------- |
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| Vermicelli Salad with Sliced Pork
pepper and Tabasco and toss thoroughly. Pour the vinegar and sherry over the salad and toss again. Serve the salad at room temperature or chilled. Recipe by: Healthy Ways with Pasta Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 30, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Uncle Dirty Dave's Red Pork Chilli
Serves 4 to 6 Developed, tested and enthusiastically approved at Uncle Dirty Dave's Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard. Format by Dave Drum - 19 August 98 FROM: Uncle Dirty Dave's Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum |
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| The Best Barbecue Ribs (Done in the Oven)
30 minutes, basting with sauce, or grill 30 minutes, 4 inches above coals turning and basting. Posted to MM-Recipes Digest V4 #3 by Peg Doolin |
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| Teriyaki Pork Chops
serve. You can increase this recipe to serve large parties. Contributor: Frances M. Say Preparation Time: 00:25 Posted to MM-Recipes Digest V4 #6 by Frances.M.Say@bakernet.com on Feb 10, 1999 ----- ---------- |
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| Teriyaki Pork And Sweet Potatoes
4. Stir in potatoes and orange peel; cook an additional 1 to 2 minutes or until thoroughly heated. Nutrional Information Per Serving: 320 Calories, 12 g Fat, 1440 mg Sodium Posted to MM-Recipes Digest by Paula |
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| Tangy Pork Barbecue
Nutrional Analysis: One 3/4-cup serving(prepared with margarine and no-salt added ketchup and without salt; calculated without bun) 245 calories; 141 mg sodium; 80 mg cholesterol; 5 gm carbohtdrate; 29 gm protein; 5 gm fat. Diabetic Exchanges: 4 lean meat; 1 vegetable Posted to MM-Recipes Digest by edmundjo@greensboro.com on Aug 9, 1999 ----- ---------- |
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| Tacos Al Pastor
similar to this one. The lime juice is better than lemon juice here, I think. Once in a while I splash in some Mescal in place of the tequila. String the meat on bamboo skewers and grill. Have some fresh tortillas and rice ready for make-your-own tacos al pastor. Posted to bbq-digest by Lloyd |
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| Sugar-Spiced Pork Chops with Chipotle Pumpkin
Add pork chops; cook 8 to 10 minutes or until done, turning occasionally. To serve, spoon generous 1/3 cup of the pumpkin mixture over the bottom of each of four serving plates. Place pork chops on top of mixture; sprinkle with tomatoes and cilantro. Makes 4 servings. From The Denver Post Wed Food Section' Formatted for MM by Pegg Seevers 11/6/96 Posted to MM-Recipes Digest by "Robert Ellis" |
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| Stuffed Pork Roast
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 Recipe by: Emeril Lagasse Posted to MM-Recipes Digest V4 #9 by muddy@ibm.net on Mar 13, 1999 ----- ---------- |
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| Spring Stuffed Pear Salads with Baked Glazed Ham
cloves. In saucepan, combine brown sugar, mustard, pineapple juice and vinegar. Brush ham with glaze. Continue to bake for 30 minutes, brushing twice more with glaze, or until glaze has been used. Always be sure to use ripe pears. Per serving: 225 Calories (kcal); 9g Total Fat; (35% calories from fat); 2g Protein; 36g Carbohydrate; 98mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Recipe by: http://www.usapears.com/ ----- ---------- |
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| Spicy Pork Steak Rub
Remove steaks when internal temperture reaches 155F. Recipe by: Kansas City Barbeque Society ----- ---------- |
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| Souse or Pickled Belly Pork
wooden tongs. The meat will be ready in about 3 days depending on the thickness of the meat. Remove with tongs and cook; serve with broad beans or puree of split peas. Extracted from: The Perfect Pickle Book By: David Mabey and David Collison Published by: BBC Books ISBN: 0 563 21445 7 Posted by: Jim Weller Posted to MM-Recipes Digest V4 #3 by tbankerd@leading.net on Jan 16, 1999 ----- ---------- |
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| Sofrito (Basic Pork Filling)
Submitted by: Residential Services Division Organization: Hawaiian Electric Company Alt.Culture.Hawaii Posted to MM-Recipes Digest V4 #15 by valerie@nbnet.nb.ca (valerie) on May 09, 1999 ----- ---------- |
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| Roast Loin of Pork With Garlic And Rosemary - Anne Willan
NOTE: Zucchini slices sauteed in olive oil with shallots are delicious with pork. The pork loin can be roasted up to 1 day ahead and refrigerated, tightly wrapped in foil. It is delicious served cold. NOTES : 11-25-99 delicious and very easy to do - peppercorns don't grind in the small food processor; crack them first before adding to herb and garlic mixture. Recipe by: Look & Cook: Italian Country Cooking - Anne Willan Posted to EAT-LF Digest by KSBAUM@aol.com on Nov 27, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Ribs
Posted to MM-Recipes Digest V4 #3 by valerie@nbnet.nb.ca (valerie) on Jan 08, 1999 ----- ---------- |
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| Quiche in a Green Chile Shell
milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting. ----- ---------- |
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| Puerto Rican-Style Pork Rub
Rub pork butt with spice mixture and smoke for 1 1/2 hours per pound at 240-250F. Recipe by: Schlesinger - Licence to Grill ----- ---------- |
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| Pork Tenderloin with Mango
Cut into thin slices and insert mango slices between each meat slice on a warm serving plate. Pour sauce over sliced meat. NOTES : Garlic purree is made by combining peeled garlic cloves and a little water in a blender. Recipe by: Adapted from El Charro Cafe - Tucson Arizona Posted to bbq-digest by Bill Ackerman |
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| Pork Lo Mein
vegetables are tender-crisp. Toss with spaghetti and serve. From Mr. Food Magazine typed by jessann :) Posted to MM-Recipes Digest V4 #8 by Henry Ackerman |
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| Pork in Adobo
overcook, meat may continue to look pink even when overcooked because of the marinade. Contributor: Reed Hearon Posted to bbq-digest by Lloyd |
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| Pork Chops with Fresh Sage
GOAL: Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g Calcium 1,000 mg (F), 1,000 mg (M) Fiber 20 g to 35 g (C) Copyright 1998, Meredith Corporation, All Rights Reserved. Recipe by: LHJ ONLINE http://www.lhj.com By Roberta Banghart |
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| Pork Choips W/ Tomatos And Mushrooms
chop. ORIGIN: Nadia Novacherenkova, Zhitomir-Ukraine, circa 1999 From: Dr. Donald Houston Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17, 1999 ----- ---------- |
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| Pork And Pasta Tetrazzini
sauce. Spoon into the prepared baking dish. Sprinkle with the paprika. Bake for 20 minutes, or until bubbly. NOTES : A creamy sauce and a bounty of vegetables make this casserole comforting and colorful. It's an ideal Sunday supper and a snap to make. For convenience, you may want to cut the pork shoulder into cubes and freeze in 8-ounce portions. This will thaw in just minutes in the microwave. Recipe by: Prevention's Freezer Cookbook - From the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Pork 'n Pepper Stir Fry
From: Cooking Light, May, 1994. Posted to MM-Recipes Digest by edmundjo@greensboro.com on Aug 6, 1999 ----- ---------- |
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| Pear Stuffed Cabbage Rolls
cooked sausage, pears, bulgar or brown rice, parsley, lemon juice, salt and cloves; mix well. Divide mixture among cabbage leaves; roll up and place seam-side down in 13 x 9 x 2-inch baking dish. Heat 1-1/2 cups chicken broth; pour over cabbage rolls. Cover with foil and bake at 350° F 40 to 50 minutes or until cabbage is fork tender. Remove cabbage rolls from baking dish and keep warm. Measure liquid to equal 1 cup. Use in place of chicken broth in Sauerbraten Sauce. Always be sure to use ripe pears. Per serving: 310 Calories (kcal); 27g Total Fat; (78% calories from fat); 8g Protein; 9g Carbohydrate; 49mg Cholesterol; 819mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: http://www.usapears.com/ ----- ---------- |
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| Pear Dutch Baby
Per serving: 191 Calories (kcal); 11g Total Fat; (50% calories from fat); 5g Protein; 18g Carbohydrate; 89mg Cholesterol; 295mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Paul Hinrichs's Canadian Bacon
very low heat because of the "stickiness" - just brown it lightly and then eat it like that or make Eggs Benedict if that suits you. From: Paulhinr@mindspring.Com In: rec.food.preserving Posted to MM-Recipes Digest V4 #4 by "Rfm" |
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