|Biscuit Basket Lady Recipes from Vermont|
|by Mary-Jo Hewitt|
A delectable cookbook combines dozens of recipes for New England culinary specialties--including biscuits, breads, soups, casseroles, desserts, an...
Results 1 - 10 of 24 for fried pork butt
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Slow cook pork on smoker for ... paper towel to drain excess oil. Season with salt to taste. Dip in the sauce. Great finger food! This will blow your mind!!
Cover with water ... Cover and boil, cook so no blood comes out. (Save pork broth to moisten meat mixture). Run all above through grinder. Add seasoning:
1. Cut pork butt into cubes, add ... dry flour until evenly coated. 2. Heat frying oil to medium heat and cook pork until brown. Place on serving plate.
Combine soy sauce, ... garlic. Pour over pork and allow to ... thickened and hot. Turn onto heated serving platter. Garnish with Chinese parsley. Serves 6 to 8.
Cut the pork into 1-inch cubes. ... poured over the fried pork cubes or ... degree oven. You can add 1/2 cup canned pineapple chunks for extra tartness.
Prepare Marinade: Combine ... becomes clear. Place pork in pan with ... Sauce; stir until thoroughly hot. Serve at once, garnished with sesame and parsley.
Cut pork into 1 inch ... sugar, vinegar, ketchup, soy sauce. Bring to a boil. Thicken with cornstarch mixture. Pour the sauce over fried pork. Serve hot.
Brown meat slices on both sides in a small amount of fat. Blend the tomato sauce and next 8 ingredients together in a saucepan; heat thoroughly. Turn ...
Divide noodles into ... aside. Chop up pork and all vegetables ... vegetable mixture over the noodles. Garnish with green onions and thinly sliced eggs.
STEP 1: Peel ... STEP 5: Brown pork in large fryer, ... chili. Makes 7 to 8 quarts or 28 to 32 (8 oz.) servings. Don't forget the ice cream for dessert!
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