|The Port Companion: A Connoisseur's Guide|
|by Godfrey Spence|
From the creators of the tremendously successful Cigar Companion (with over 100,000 copies sold), this next guide in the series covers everything ...
Tip: Try cubed pork for more results.
1 - 10 of 23 for french cubed pork
Result Page: 1
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.
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 ...
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 ...
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 ...
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.
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.
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.
Result Page: 1
top of page