Today is Tuesday, May 22 2012 3:19 am
Main Dishes / Pork |
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| Recipe | Rating |
| Open-Faced Sesame-Pork Sandwiches
cook 30 seconds or until thoroughly heated. Place pork on English muffin halves; top each with half of mushroom mixture. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Ole Man Jim's Bbq Quesadillas
spread 1/2 cup of smoked meat mixture over 1/2 of each tortilla and fold over and cook on low for one to two minutes on each side. Cut into wedges; serve with salsa or quacamole. YIELD: 4 SERVINGS Posted to bbq-digest by Jim Anderson |
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| Old Faithful (Pork Chops)
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| Mustard Glazed Ham
National Pork Producers Council Formatted by jayne@idt.net Posted to MM-Recipes Digest V4 #11 by jayne@idt.net on Apr 22, 1999 ----- ---------- |
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| Mustard Crusted Pork Roast
Posted to MM-Recipes Digest V4 #11 by jayne@idt.net on Apr 22, 1999 ----- ---------- |
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| Maple Glazed Pork And Bartletts
Per serving: 87 Calories (kcal); 4g Total Fat; (42% calories from fat); trace Protein; 13g Carbohydrate; 10mg Cholesterol; 109mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Recipe by: http://www.usapears.com/ ----- ---------- |
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| Kevin's Leftover Pork Salad
together until coated. Serve with some boiled and buttered small potatoes. By KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #3 by "Rfm" |
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| Ham-Broccoli Rollups
shredded cheese over each serving, and bake an additional 2 to 3 minutes or until cheese melts. Remove wooden picks from rollups before serving. Recipe by: Cooking Light 1989 Posted to EAT-LF Digest by sooz kirkland |
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| Snow Pea And Pork Fried Rice
4. Add 1 t. oil to skillet; add rice and cook one minute without stirring. Stir in eggs, pork, onion mixture, and salt, and stir fry 1 minute or until thoroughly heated. Sprinkle each serving with green onions. Serving size: 2 cups. NOTES : I halved this with no problem--to "halve" the egg + egg whites, I used one whole large egg and no individual whites. Makes generous servings. Recipe by: Cooking Light Posted to EAT-LF Digest by Diana Slade |
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| Sausage And Pasta Skillet
Copyright 1998 The Pillsbury Company Posted to MM-Recipes Digest by edmundjo@greensboro.com on Aug 6, 1999 ----- ---------- |
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| Sausage Acorn Squash Supper
A "Favorite Recipe" winner March 11, 98, from Julie Ross-Bales as printed in Houston Chronicle, 1/13/99 typed and posted by teri Chesser 1/99 Posted to MM-Recipes Digest V4 #6 by "Rfm" |
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| Russian Sausage
says it's really great. Recipe by: Jerry Predika The Sausage Making Cookbook ----- ---------- |
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| Rosemary Roast Pork Tenderloin
Per serving = 138 calories, 3 gm fat, 73 mg cholesterol, 57 mg sodium, 0 gm carbohydrate, 0 gm fiber, 23 gm protein Posted to EAT-LF Digest by "carolreu@interl.net" |
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| Five - Fragrance Pork Chops
Suzy's Hint: I like to use a plastic zip-type bag for marinating. It's easier to turn the entire bag from side to side then using a bowl and turning the meat piece by piece. It also keeps the marinade odor out of the refrigerator...especially when you use a marinade with garlic. Additionally, the bag takes up less shelf space than a bowl. From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest by SUZY |
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| Excellent Sausages
KEVIN's NOTE: With a "large" teaspoon of mace, if one ate too much, one would be rather light-headed [and maybe not cared too much about 19th century living/sanitation smells!] from MODERN COOKERY by ELIZA ACTON as in THE GOOD COOK- PORK by TIME-LIFE typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #6 by "Rfm" |
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| English Country Pork Sausages
from THE BOOK OF THE SAUSAGE by ANTHONY AND ARAMINTA HIPPISLEY COXE as in THE GOOD COOK- PORK by TIME-LIFE typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #6 by "Rfm" |
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| Dry Cure for Bacon And Ham
Take the joints out at the allotted time, scrub them lightly with warm water to get the loose salt off, string them and hang them up for a week or a fortnight in a cool dry place. Then either smoke them or not as the fancy takes you. Recipe from "The Complete book of Self Sufficiency" by John Seymour Posted to MM-Recipes Digest V4 #4 by "Rfm" |
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| Country Sausage
Follow standard sausage making procedures. Recipe by: Charlie Knote's Book ----- |
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| Cochinita Pibil
sticks to the butt. Wrap each pork butt in a separate banana leaf and tie up the package with kitchen twine. Depending on the size of leaves, you may need more or less leaves. The goal is to completely cover the butt with as few layers as possible. Smoke at 225-245 until very tender, internal temp 180F-190F. Serve with hot corn tortillas, pickled onions, and pickled jalapeņos or habaneros. Recipe by: Bill Ackerman Posted to bbq-digest by Bill Ackerman |
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| Cinnamon Braised Pork Carnitas
cayenne and fresh thyme. Add water to cover and allow to braise until water is evaporated. Allow the pork to cook in rendered fat for 5 to 8 minutes. Add the cooked vegetables and pork together and add the rich brown stock. Allow to reduce. The consistency should be a tight ragout. Serve on mixed greens and garnish with the crisp tortillas. Posted to bbq-digest by Lloyd |
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| Chinese Sausage
THESE TO DRY MAYBE DEHYDRATOR WOULD WORK AS WELL. Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 07, 1999 ----- |
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| Chinese Pot Stickers
damp cloth. 5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat; fry 16 dumplings in each, flat side down, for 1 minute or until golden on bottom. Pour 1/4 cup stock into each pan; reduce heat to low. Cover and cook, without turning, for 7 minutes or until dumplings are translucent and most of the liquid has evaporated. 6. Uncover and increase heat to medium; cook for 5-7 minutes or until liquid evaporates and bottoms are dark brown. Drain on paper towel. Transfer to dish; keep warm. Wipe pan; repeat with remaining dumplings. Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve with hot or warm dumplings. ----- |
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| Chicken And Ham Lasagna
cooked ham, rest of noodles, rest of sauce and second half cup of Parmasan cheese. Bake at 350 f. for 35 mins. Let stand for 10 mins. before cutting. Can be made ahead, refrigerated and bake for 45-55 mins. NOTES : Can use leftover chicken and ham. Recipe by: Temptations/Junion League of Lansing MI. cookbook, 1984 ----- |
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| Cheesy Spanish Omelette
Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot. Posted to MM-Recipes Digest by Steve Zielinski |
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| Cheesy Spanish Omelet
Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot. Original Poster Not Shown on File Posted to MM-Recipes Digest by "Rfm" |
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| Cheese Stuffed Shells
layer. Top with rest of sauce. Sprinkle with 1/4 cup more Parmesan cheese. Bake at 400F for 15 minutes until hot and bubbly. Serving Ideas : Good served with Broccoli Roma NOTES : Can easily cut in half. ----- |
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| Carnitas (Pork Nuggets)
glaze, 10 to 15 minutes. While the orange juice is reducing, preheat the oven to 300°. Bake, tightly covered, until the meat is very tender but chewy, about 40 minutes. Drain off the fat that has accumulated and serve the Carnitas hot, with flour or corn tortillas and any kind of salsa. Makes 6 to 8 servings. Posted to bbq-digest by Lloyd |
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| Caramelized Carnitas (Pork)
4. Simmer uncovered, stirring occasionally until water has evaporated and the pork is slightly caramelized, about 35 minutes. 5. Sprinkle with green onion and serve with wooden picks. Posted to bbq-digest by Lloyd |
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| Brine Cure for Bacon And Hams
place, preferably at a constant temperature. If you paint the outside of the muslin bag with a thick paste of lime and water, so much the better. Like this they will keep for a year or two and improve all the time in flavour until they are delectable. Light turns bacon rancid, so keep it in the dark. Keep flies off all cured meat. Recipe from "The Complete Book of Self Sufficiency" John Seymour Posted to MM-Recipes Digest V4 #4 by "Rfm" |
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| Bean Threads with Minced Pork
in wok or large skillet over high heat. Add pork or chicken and stir-fry until meat is no longer pink, about 2 minutes. Add chili pepper, sliced onions and ginger-bean sauce mixture. Stir-fry until meat absorbs color from bean sauce, about 1 minute. Add chicken broth mixture, bean threads and mushrooms. Simmer, uncovered until most of the lidquid is absorbed, about 5 minutes. Garnish with onion slivers and cilantro. ----- |
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