|Spices (Cook's Kitchen Reference)|
|by Sallie Morris|
A definitive full-color A-Z index of spices and aromatic ingredients - whole, ground, dried, and fresh - and how to use them.
1 - 10 of 44 for cooking pork hocks
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1. In a ... and, stirring frequently, cook for about 5 ... ham bone, salt pork, salt and ... or so of cooking, stir frequently ... sauce for remaining beans.
Cook beans according to package directions, cooking with piece of ... liquid is gone and a thick gravy remains. Serve hot, with fried potatoes and cornbread.
Drain cabbage leaves ... cabbage rolls and hocks. Cover with ... on large plates piled in a hill. (Kraut, cabbage roll, chops or hock, kraut and sausage)
Ham bone left ... be substituted for pork hocks. In colander, ... from soup; cut into slices. Add to each serving of soup. Makes 2 1/2 quarts; 8 servings.
Sort the beans ... along with ham hocks and pickled pork. Add celery, ... and bay leaves. Cook over low heat ... over hot rice. Makes about 16 servings.
Rinse the beans. In a large Dutch oven cover the beans with 6 cups cold water. Bring to a boil, reduce heat, simmer 2 minutes. Remove from heat. ...
In large soup ... bone from ham hock when cooked and ... bowl, with tostados or warmed flour tortillas, and a guacamole salad and allow for lots of seconds.
Wash and pick ... to low and cook for 10 minutes. ... or broth as needed. Some beans absorb more water than others based on how long they've been stored.
In a pot, ... water to cover, cook down, break up ... soak into the dumplings. (It will be crispy like a cracker but with the taste of cornbread.) Enjoy!
Saute ham and ... a simmer and cook until meat is ... greens are almost done. COLLARD GREENS: Cook with 1 tablespoon sugar. They take a long time to cook.
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