|Flavors of Andalucia|
|by Elisabet Luard|
Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia's...
Tip: Try cubed pork for more results.
1 - 10 of 23 for french cubed pork
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Fry bacon very crisp after slicing into 1 inch wide pieces. Pour off grease, but save enough to prevent beans from sticking and to add flavor. Brown ...
Lightly grease 9 ... dish. Arrange bread cubes evenly in bottom ... until eggs are set, 30 to 35 minutes. Cool 5 minutes before serving. Serves 8 to 10.
Wash wild rice, cover with water, bring to boil and let soak 1 hour. Brown meats, adding onion and celery; drain. Combine all ingredients. Bake 1 1/2 ...
Brown together in oil: Add: Cook until meat is tender, then add: Cook until vegetables are done, adding water if necessary. Add 2 packages dry Canton ...
Select an item from the "Pasta" group, place in a large skillet with a cup of water. Select an item from each of the other three groups and add to ...
Brown pork chops and season ... and 1 bouillon cube (beef). Deglaze pan ... with 3 tablespoons flour dissolved in 1/4 cup water. Serve with mashed potatoes.
In a heavy ... parsley, ham, and pork to the pot. ... and raise the heat to medium. Stir gently and frequently as the rice dries out. Serve immediately.
Cook salt pork in heavy large ... spoon. Coat beef cubes with flour, shaking ... add mushrooms; brown well. Add wine, ???, mustard. Yield: 4-6 servings.
Cook onions, garlic and parsnips in drippings for 5 minutes. Break up sausage in 5 quart kettle, cooking until browned. Remove meat and pour off all ...
Brown in hot ... bacon then add pork and onion. Add ... and top with shredded eggs. Beat, fry in oil coated skillet like a pancake. Cut in thin slivers.
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