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1 - 10 of 23 for home made souse

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Boil meat with onions, garlic, salt, black pepper, water and vinegar till falling off the bones. Allow to cool until able to handle with bare hands. ...

Clean pig head and split open. Place head, feet and hocks in large heavy kettle and cover with water. Add salt and pepper. Bring to boil and cook ...

Clean the fish and remove the heads and tails. It is not necessary to fillet them. Rub salt into the skin and lay them in an oven-proof dish. Add bay ...

Cover hocks with cold water. Bring to boil and simmer until tender, approximately 3 hours. Remove bones from hocks and place meat in a glass or ...

Mix mustard with sugar. In top of double boiler, beat egg yolks. Add mustard and sugar mixture, then slowly beat in the oil and vinegar. Cook over ...

Drain and cool enough to handle. Remove bones from feet and shoulder. Grind together or process in food processor until small lumps remain. Season ...

Cook hogs head, ... more of a souse taste. Press down with plate with weight on top to press out the grease. Chill until firm. Slice and eat with crackers.

Saute onion in butter. Add flour and stir until smooth. Add beef consomme, mushrooms, wine and salt and pepper. Pour over raw chicken pieces, bake ...

Cook hog head and ears well done, pull meat off bones, mash fine. Add salt to taste, 1 1/2 cups vinegar, red, black pepper and sage to taste. ...

Cook hog head and ears well done; pull meat off bones, mash fine, add salt to taste, 1 1/2 cups of vinegar, red, black pepper and sage to taste. ...

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