1 - 10 of 36 for home cured salt pork
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Soak the casing ... 2X3-inch strips. Grind pork using the coarse ... refrigerate for up to several weeks or vacuum package and freeze for longer keeping.
For up to 120 sarmale Combine ingredients and use to fill cabbage. Arrange stuffed cabbage rolls in a large stockpot or casserole dish and cook over ...
Cut chicken into ... deep kettle. Add cured ham and salt pork and brown over ... Cover, lower heat and cook for 10 minutes. Garnish with peas and pimentos.
Cook beans in ... hour with the salt pork. During the ... tempers some of the richness of the stew) and ground manioc flour which has been heated with butter.
Place string beans, meat and all ingredients in a covered pot. Add enough water to cover the beans. Bring to a boil. Turn heat to simmer and cook ...
Cook spaghetti al dente. Fry pork (not too hard ... toss. Sprinkle with Parmesan cheese and toss again. This dish goes great with Dr. Ambruso's Veal Marsala.
Mix all ingredients, except Basting Mixture and form a loaf. Mix the brown sugar, vinegar and water and baste. Serve with Mustard Sauce: Combine and ...
Mix together and shape into loaf, put in pan, slice 1 onion over top. Baste once in awhile during baking with a full teaspoon of hot water. Bake at ...
Mix loaf ingredients well and chill until firm. Brown lightly in hot fat on all sides and place in pan with 1/2 cup water. Mix topping and pour over ...
Mix preceding ingredients well with hands. Refrigerate in covered bowl for 3 days. Every day, mix with hands well. On fourth day, make 6 rolls. Place ...
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