|The Essential Asian Cookbook|
|by Whitecap Books|
The Essential Asian Cookbook is the ultimate guide to the fresh, fragrant and colourful cooking of Asia.
Results 1 - 10 of 18 for jowl
Result Page: 1
Wash jowl and cover with ... cut from the bone. Cut into bite size pieces and return to the peas, mixing in thoroughly. Serve over steamed rice if desired.
Wash peas and ... soak overnight. Cook jowl in water until ... and brown in oven. Season peas with salt. Arrange slices of the meat over the bowl of peas.
Wash and drain mustard greens. Put in pot with meat, add just enough water to cover. Simmer, covered, until meat is tender. Wash and drain turnip ...
In a large pot on the top of your stove, boil kale until the leaves have wilted down. About 5 minutes. Discard water and place kale and all other ...
Wash and drain blackeyed peas. Cut salt pork and ham into pieces, cook until peas are half done. Add stewed tomatoes. When peas are well done, place ...
Put on your ham ends and salt jowl to cook. Cut ... and bacon drippings. Cook the cabbage and collards together. You will love the taste of these greens.
Cover peas with cold water and let soak overnight. Put bacon in kettle with 2 quarts of water; bring to a boil and simmer about 1 hour. Add drained ...
Use all juice from fruit used, if not enough juice to cook add more fruit juice (orange or grape). Mix all together and bring to boil, cook long ...
Soak peas overnight. Bring to boil dry salt jowl in 2 quarts ... cook slowly for 1 hour. Serve with cornbread or corn bread muffins. Makes 6 to 8 servings.
Salt and pepper to taste. Score jowl to skin in ... cook over low heat until tender. Add ketchup, salt and pepper. Continue to simmer for 20 minutes. Serve.
Result Page: 1
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