|Jewish Holiday Cookbook|
|by Gloria Kaufer Greene|
Here is a book for every Jewish cook-for the one who keeps a kosher household all year 'round and the one who likes to cook a traditional Jewish m...
1 - 10 of 12 for neckbone
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Parboil neckbones in large saucepan. ... low heat until tender. Add bacon drippings, red pepper sauce. Season with salt and pepper. Makes 4 to 6 servings.
Wash neckbones and put in ... and cook briskly for 5 to 7 minutes with lid on pot. Lower heat and cook 10 minutes. Make sure all of the rice is in stock.
Parboil neckbones in large saucepan. ... heat until tender. Add bacon drippings and red pepper sauce. Season with salt and pepper. Makes 4 to 6 servings.
Wash meat and beans. Place in pot, cover with water, add sliced onions and green peppers. Cool on medium heat 1 1/2 hours, then add salt, pepper and ...
Wash neck bones and place all ingredients in large pot. Cook until tender and meat is nearly off bone. Use low flame for cooking. This makes its own ...
Let the fresh neckbone boil for 30 ... bowl and put one pack of sazon goya in the bowl. Mix together and put it in the pot into the juice and let get thick.
Place meat in pressure cooker. Pour sauerkraut and juice over meat. Cook at 15 pounds pressure for 45 minutes.
Wash smoked meat in cold water. If using neckbones, remove whitish ... about the water, the greens are cooked. "Pot licker" is just what the doctor ordered!
Wash collards and ... hocks or smoked neckbones and simmer for ... tenderness. Garnish with sliced onions or chopped hot green peppers or pepper sauce and enjoy.
In an 8 quart pot cook first 2 ingredients in water for 1 1/2 to 2 hours. (25 minutes in pressure cooker.) Remove meat and bones. Add water to stock ...
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