|Olive Oil: From Tree to Table|
|by Peggy Knickerbocker|
Olive Oil: From Tree to Table has sold over 40,000 copies to date and was nominated for best single subject cookbook by IACP in 1997.
Results 1 - 10 of 71 for ground pork mexican
Result Page: 1
In a skillet, sauté onion, celery, garlic, and chili powder in olive oil. Do not brown. Remove mixture from pan and set aside. Shape meat loaf ...
Brown meat with onions and garlic on high heat. Mix in tomato paste with water and bring to boil, then add beer and return to boil. Stir in all ...
Fry pork until brown. Add all the ingredients; stir together. Cook until hot. Serve. Makes 6 servings.
1. Heat 1 ... medium heat. Brown ground sirloin and pork sausage breaking up ... seasonings. 5. Put desired toppings in small bowls. Pass toppings with chili.
Crumble and brown sausage and hamburger. Cube and add cheese. Simmer and stir until cheese is melted. Place bread on cookie sheet(s). Place heaping ...
Fry tortillas in ... 3 tablespoons of pork filling and 1 ... chili, raisins, olives, and chili sauce. Cook over low heat 10 minutes, stirring occasionally.
Warm tortillas in ... 5 minutes. Heat Mexican Meat mix in ... leaving 1/2-inch space at top. Freeze. Use within 6 months. Makes about 9 cups Mexican Meat Mix.
In large pot (8 quarts) combine first 7 ingredients with 2 cups of water. simmer. In separate skillet brown cubed meat in small amounts of oil. Using ...
Brown pork and onion until ... and salsa; heat until cheeses are melted. Serve in warming dish and keep at low heat. Serve with tortilla chips or crackers.
Omit if you ... Brown beef and pork in batches and ... cheese, sour cream and raw onion if desired. Tastes even better as leftovers the next day. Serves 16.
Result Page: 1
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