Pork recipes

Results: 10121 - 10128 of 10128
Ingredients (21) Eye: 1 Tbsp. cornstarch 1 Tbsp. cornstarch 1 Tbsp. cornstarch 1 Tbsp. dry sherry or Chinese rice wine 1/8 tsp. ground white pepper 1... ( more )
- 1 Tbsp. cornstarch
- 1 Tbsp. cornstarch
- 1 Tbsp. cornstarch
- 1 Tbsp. dry sherry or Chinese rice wine
- 1/8 tsp. ground white pepper
- 1 lb. raw shrimp, shelled and deveined
- 1/4 lb. ground pork
- Forthe Sauce:
- Forthe Sauce:
- 1/4 cup chicken broth
- 3 Tbsps. dry sherry or Chinese rice wine
- 2 tsps. fish sauce
- 2 tsps. sugar
- 2 Tbsps. vegetable oil
- 1 Tbsp. minced ginger
- 3 cloves garlic, minced
- 1 Tbsp. salted black beans, rinsed and lightly crushed or 1 1/2 teaspoons
- black bean garlic sauce
- 2 green onions, trimmed and cut into 2-inch lengths
- 1 small onion, diced
- 1 egg, lightly beaten
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1. Combine marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 min... ( more )

Prep: 15m Cook: 10m Servs: 4

Ingredients (20) Eye: 3 dried black mushrooms 1/4 lb. lean ground pork 2 tsps. soy sauce 2 tsps. dry sherry or Chinese rice wine 2 tsps. cornstarch 2... ( more )
- 3 dried black mushrooms
- 1/4 lb. lean ground pork
- 2 tsps. soy sauce
- 2 tsps. dry sherry or Chinese rice wine
- 2 tsps. cornstarch
- 2 tsps. cornstarch
- 1/8 tsp. salt
- 1 Tbsp. oyster sauce
- 1 tsp. sesame oil
- 1/2 tsp. sugar
- 1/2 tsp. sugar
- dash of white pepper
- 1 lb. taro, peeled and cut into 1/2-inch-thick slices
- 1/2 cup cornstarch
- 1/4 cup solid vegetable shorteningor lard
- 1/2 tsp. salt
- 1-1/2 tsps. vegetable oil
- 2 ounces medium-size raw shrimp, shelled, deveined, and coarsely chopped
- 2 Tbsps. canned bamboo shoots, coarsely chopped
- vegetable oilfor deep-frying
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1. Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard h... ( more )

Prep: 45m Cook: 10m Servs: 1

Ingredients (21) Eye: 6 oz. chorizo or Spanish sausage, sliced 4 skinless chicken thighs 1 large onion\cooked, chopped 1 large red or green bell pepp... ( more )
- 6 oz. chorizo or Spanish sausage, sliced
- 4 skinless chicken thighs
- 1 large onion\cooked, chopped
- 1 large red or green bell pepper\cooked, seeded and chopped
- 1 oz. prosciutto or smoked pork loin, diced
- 3/4 tsp. paprika
- 1/4 tsp. ground coriander
- 1-1/4 tsps. sherry vinegar or red wine vinegar
- 2 large cloves garlic, minced
- 3-1/2 Tbsps. dry white wine
- 2/3 cup orzo pasta
- 3-1/2 Tbsps. long grain white rice
- 2 cups chicken stock
- 1/8 tsp. saffron threads
- 1-1/4 bay leaves
- 1/4 tsp. dried oregano
- 1/2 lb. large shrimp, peeled
- 2/3 cup frozen tiny peas, thawed
- 3/4 medium tomatoes\cooked, diced
- 1/3 cup fresh parsley, minced
- 1/8 tsp. cayenne, or to taste
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Heat a heavy nonstick skillet or Dutch oven over medium highheat. Cook sausage about 5 minut... ( more )

Prep: 20m Cook: 40m Servs: 4

Ingredients (26) Eye: <B>For the spring rolls:</B> 2 ounces cellophane (bean-thread) noodles*, soaked in boiling-hot water to cover for 20 minutes, d... ( more )
- <B>For the spring rolls:</B>
- 2 ounces cellophane (bean-thread) noodles*, soaked in boiling-hot water to cover for 20 minutes, drained well, and chopped
- 6 dried <I>shiitake</I> mushrooms*, soaked in hot water to cover for 20 minutes, rinsed, squeezed dry, the stems discarded, and the caps sliced thin
- 3/4 pound lean ground pork
- 3 garlic cloves, minced
- 3 large shallots, minced
- 1 tablespoon minced peeled fresh gingerroot
- 1 large carrot, shredded
- 1/3 cup chopped fresh coriander
- 1/3 cup chopped fresh mint leaves
- 1 cup chopped mung bean sprouts*
- 2 tablespoons soy sauce
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 20 spring-roll wrappers*
- an egg wash made by beating 1 large egg with 1 teaspoon water
- vegetable oil for deep-frying
- <B>For the dipping sauce:</B>
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons water
- 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 2 tablespoons sugar
- a 2-inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teaspoon dried hot red pepper flakes, or to taste
- scallion brushes for garnish if desired
- *available at Asian markets, some specialty foods shops, and many supermarkets
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Make the spring rolls: In a large bowl combine well the noodles, the mushrooms, the pork, th... ( more )

Servs: 40

Ingredients (25) Eye: <B>For dough</B> 1 cup plus 2 tablespoons warm water a 1/4-ounce package active dry yeast (2 1/2 teaspoons) 1/2 teaspoon sugar ... ( more )
- <B>For dough</B>
- 1 cup plus 2 tablespoons warm water
- a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
- 1/2 teaspoon sugar
- 3 tablespoons peanut oil
- 2 1/3 cups all-purpose flour
- 2/3 cup cornmeal plus additional for sprinkling pizza pan
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- <B>For sauce</B>
- 1 1/2 pounds fresh tomatillos*, husks discarded
- 1 small onion, sliced thin
- 2 garlic cloves, sliced thin
- 2 tablespoons peanut oil
- 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped
- 1 tablespoon fresh lime juice
- 1 pound fresh chorizo* or other spicy fresh pork sausage, casings discarded
- 3/4 pound Colby, Cheddar, Monterey jack, or a mixture grated coarse (about 1 1/2
- &nbsp;cups)
- 2 fresh poblano chilies*, roasted (procedure follows) and cut into thin strips (wear
- &nbsp;rubber gloves)
- 2 scallions, sliced thin
- 1/4 cup thinly sliced drained pimento-stuffed green olives
- 1/4 cup cooked black beans, rinsed if canned
- *available at Mexican markets, some specialty foods shops, and some supermarkets
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Make dough: In a small saucepan heat 1/2 cup water to 110&deg;F. and transfer to a large bow... ( more )

Servs: 4

Ingredients (30) Eye: <B>Turkey:</B> 1 14- to 16-pound fresh turkey 1 cup coarse salt 2 Granny Smith apples, quartered 1 teaspoon nutmeg 1 teaspoon a... ( more )
- <B>Turkey:</B>
- 1 14- to 16-pound fresh turkey
- 1 cup coarse salt
- 2 Granny Smith apples, quartered
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 orange, quartered<B>#1 Basting Sauce (to use at start of roasting):</B>
- 1 cup unsalted butter
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1/2 teaspoon course black pepper
- 3 tablespoons fresh thyme or 1 tablespoon dry
- 1/2 teaspoon salt <B>#2 Basting Sauce (to use at end of roasting):</B>
- 1/4 pound unsalted butter
- 1/4 cup maple syrup<B>Sausage and Hazelnut Stuffing:</B>
- 1 cup hazelnuts, roasted and skinned
- 1 pound fresh pork sausage
- 1/2 pound chicken breast, skinned, boned, and diced
- 1/2 cup unsalted butter
- 1 pound chopped onion
- 2 cups chopped celery
- 2 tablespoons sage
- 1/2 pound Virginia ham, diced
- 8 cups stale bread, cut in 1/2-inch cubes
- 1 cup chopped Italian parsley
- 3 large eggs, beaten
- 2 teaspoons coarse salt
- 2 teaspoons coarse black pepper
- 2 ounces Amaretto
- 1 cup turkey stock
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Prepare Turkey: 1. Rub salt all over turkey, inside and out. Cover turkey with cold water an... ( more )

Servs: 6

Ingredients (15) Eye: 1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed 1/2 teaspoon salt 1/4 pound <I>pa... ( more )
- 1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed
- 1/2 teaspoon salt
- 1/4 pound <I>pancetta</I> (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
- 1/3 cup olive oil
- 1 onion, chopped
- 1 large carrot, cut into 1/2-inch dice
- 1 rib of celery, cut into 1/2-inch dice
- 3 garlic cloves, chopped fine
- 2 zucchini, scrubbed and cut into 1/2-inch dice
- 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
- 1/2 pound boiling potatoes
- 4 cups shredded green cabbage (preferably Savoy)
- 1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
- a 28-ounce can tomatoes, chopped coarse and drained well
- 4 1/2 cups chicken broth (preferably low-salt)<p>freshly grated Parmesan, <A HREF="/recipes/recipe_views/views/15390">garlic <I>bruschetta</I></A>, and dry-cured sausages as accompaniments
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In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight... ( more )

Servs: 10

Ingredients (33) Eye: 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch (see note 1) 13-16 ounces of roasted gre... ( more )
- 1 1/2 - 2 pounds of pork shoulder; separate bone, fat & gristle; cube meat to 3/4 inch
- (see note 1)
- 13-16 ounces of roasted green chile; chopped
- (see note 2)
- 3-6 cloves of fresh garlic; minced (to taste)
- 2 onions; chopped to 1/4 inch;
- (see note 3)
- 28-42 chicken stock or 2-3 of 14 oz. cans of low sodium chicken broth
- (see note 4)
- 1 cube chicken flavored buoillon,
- (see note 4)
- 2 teaspoons of ground cumin (to taste)
- (see note 5)
- Pinch of white pepper (to taste)
- (see note 6)
- 1/8 teaspoon of black pepper (to taste)
- (see note 6)
- 1 heaping teaspoon dried oregano (to taste)
- (see note 7)
- Salt (to taste)
- (see note 8)
- 1 tablespoon of flour
- Vegetable cooking oil; as needed
- Notes:
- 1. Preferred are steaks with bone from a blade roast. This cut is easier to work with when separating the meat, bone, fat & gristle. This may seem tedious but all parts will be used.
- Do not confuse this with the loin blade chop. This cut has a nice balance of meat and fat.
- 2. Preferred is frozen or fresh New Mexico roasted green chile. The canned chile seems to give a taste of vinegar. A good brand is Bueno (www.buenofoods.com) as they have a mild chopped and a very nice Autumn Roast. Some fresh minced jalapeño can als
- 3. Preferred is the white onion as the taste is a bit stronger than the yellow onion.
- 4. Chicken stock adds the needed depth to the soup. To make a rich chicken stock is a challenge of its own. However, use of canned low sodium chicken broth, supplemented by a good chicken flavored bullion, is a good substitute. A preferred brand of b
- 5. The use of cumin in green chile is cause for discussion within the families. Here, it is a preferred ingredient that adds a needed quality. The use of cumin is actually overshadowed by the discussion for the use of cilantro, some of the family bel
- 6. The use of any type of ground pepper in green chile is another point of discussion. However, the use black and white ground pepper adds a nice dimension.
- 7. The use of dried oregano is a basic. Remember to crush the oregano before adding.This releases the rich flavors and wonderful smells.An Italian seasoning herb blend also works very nicely.
- 8. The use of fine grain sea salt has become a recent preference. This is a recent change.
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Cooking Tools:4 quart or bigger stockpot; Use traditional cookware instead of non-stick cook... ( more )

Prep: 30m Cook: 60m Servs: 8

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