|by Wendy Doyle|
The dessert book of your dreams, spilling over with lucious recipes for every occasion , irrisistable hot desserts, tempting fruit concoctions and...
1 - 10 of 14 for pork brisket
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Soak the casing ... 2X3-inch strips. Grind pork using the coarse ... refrigerate for up to several weeks or vacuum package and freeze for longer keeping.
Wash and remove ... lbs. of beef brisket, cut into ... the soup about 1/2 hour before serving. Traditionally served accompanied by small buckwheat cakes.
Preheat oven to ... oven. Roast the brisket for 4 hours ... slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist.
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.
Place beef in ... cover. Add salt pork if desired. Bring ... meat and vegetables to serving platter. Season with salt and pepper to taste. 6-8 servings.
Place the corned ... Add the salt pork (in one piece), ... vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew. Serving Size: 8
Wash greens thoroughly; remove stems and hard centers and chop fine. Boil in water about 2 hours. Strain greens and set aside. Reserve the water. In ...
In Dutch oven cover brisket with cold water. ... boil; add salt pork, peppercorns and ... Serve brisket on a platter garnished with vegetables. Serves 8.
Place corn beef ... water. Add salt pork, bring to ... 20 minutes. Return meat, heat, then remove to platter. Season with salt and pepper. Serves 6 to 8.
STEP 1: Peel ... STEP 5: Brown pork in large fryer, ... chili. Makes 7 to 8 quarts or 28 to 32 (8 oz.) servings. Don't forget the ice cream for dessert!
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