1 - 10 of 14 for poke chops

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Place the Poke Sallet in a ... briefly. Add Poke Sallet and heat thoroughly. Top with bacon. Serves 2. You can use fatback or Streak-O-Lean instead of bacon.

Wash thoroughly. Add water, boil 10 minutes; drain. Add fresh water and boil 20 minutes. Drain. Fry bacon; crumble and set aside. Fry pork salat in ...

Bake cake according to package directions in 9 x 13 inch pan. Cool cake thoroughly. Punch large holes in top of cake with wooden spoon handle. Pour ...

Bake cake as package direction. Use a 9 x 13 inch pan. Cool cake thoroughly. Punch large holes over top of cake using handle of wooden spoon. Pour ...

Mix all ingredients ... two bottom layers. Poke holes in top layer of cake. Pour rest of frosting over the top of cake, frosting the sides. Refrigerate.

Punch holes in baked cake. Spread drained pineapple over cake. Combine ingredients for Topping I. Beat until thick and spread over pineapple. Cover ...

Arrange two peach halves on a 9 inch square of aluminum foil. Sprinkle with sugar, cinnamon, chopped almonds and brandy or rum. Bring foil up and ...

Add together and cool. Set aside. 1 1/4 c. sugar 2 eggs Cream together the above. Stir in 1 3/4 cups flour and 1 1/2 teaspoons baking soda. Add the ...

Separate pork chops on counter, poke meat with fork ... over potatoes and meat. Feeds 10 to 14. NOTE: To feed less people use less meat and 1 can less soup.

Heat oven to ... on serving plate; poke warm cake with ... tablespoons water, 4 teaspoonfuls almond extract and 1 1/2 teaspoonfuls vanilla for the liqueur.

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