|The Essential Delhi Cookbook|
|by Priti Narain|
This book presents a rich and diverse selection of recipes from the different communities who have made Delhi their home, including the Baniya, th...
1 - 9 of 9 for jowl bacon
Fry ham (or other meat) slowly, making sure drippings (grease) does not burn. Remove drippings while very hot. Pour in bowl, pour coffee in frying ...
Wash collards thoroughly; ... large pot. Add bacon grease. Salt to ... hot grease (skillet) to cook, (turn and brown) until well done. Yield: 4 servings.
Cover peas with ... soak overnight. Put bacon in kettle with ... until rice is tender. Drain and warm in oven for a few minutes. Serve with hot corn bread.
Put on your ham ends and salt jowl to cook. Cut ... and pepper and bacon drippings. Cook the ... collards together. You will love the taste of these greens.
Pick stems off ... grit. Put the bacon into a large ... The juice from cooking the turnip greens is called "pot likker" and can be served over cornbread.
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.
Boil hocks or bacon until the grease ... Let it boil hard but be careful that it doesn't stick. Then lower heat and simmer for 2 hours. Season to taste.
Thaw cabbage, remove core and separate leaves. Cook rice according to directions. Grind meat and onion and add to cooked rice. Salt and pepper to ...
Cook beans and bacon together 1 hour then add all other ingredients. Cook slowly until done.
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