|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try blade roast for more results.
1 - 10 of 10 for pork blade roast
In 5-quart Dutch ... about 3 hours or until pork is tender, stirring occasionally. Skim off any fat. With wire whisk, stir mixture until meat is shredded.
OR OR OR ... pepper all over pork and beef. Place ... meatless sauce with this recipe. Make about a gallon of sauce; good for at least two meals for us.
1. Preheat the ... degrees. Place the blade or chuck roast in a small ... and the ground pork. Saute until ... g fat, 115 mg cholesterol, 760 mg sodium.
In a 5-quart ... hours or until pork is very tender, ... shredded. Serve as a main course or as sandwiches on hard rolls, with lettuce and tomatoes. Delicious!
EARLY IN DAY ... Dutch oven, combine pork cubes with remaining ... spread on crackers. Makes about 2 cups. 120 calories per tablespoon without crackers.
The night before: ... duty foil. Wipe roast with damp paper ... in skillet. Add pork, chiles, pineapple, ... noodles to skillet mixture. Makes 6 servings.
Rub roast with 5 spice ... and spoon some sauce over. Serve remaining sauce separately. Serve with Oriental noodles and Chinese pea pods. Makes 6 servings.
For marinade stir ... Trim fat from pork. Cut pork ... over pork, cover and marinate in the refrigerator for 6 hours or overnight, stirring occasionally.
Rinse sauerkraut and ... and pepper. Add roast. Cook until ... Bisquick and 1 cup water and drop into sauerkraut and cook about 20 minutes. Serve while hot.
Trim fat from roast and melt in ... enough water to make a paste. Add to liquid and stir over heat until thickened. Gravy coloring may be added if desired.
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