|The New American Cooking|
|by Joan Nathan|
Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous f...
Did you mean: pork ragu
1 - 10 of 11 for pork ragout
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Cut the meat ... onions in the pork fat until soft, ... minutes or until the peas and potatoes are tender. Remove the bay leaf before serving. Serves 6.
Chop onion and ... add to the ragout along with well ... of Worcestershire sauce, stir and remove from heat. Pour over pasta and serve at once. Serves 4.
Brown pork with onion, garlic ... longer or until tender-crisp. Serve with rice. Serves 2. The preparation time is 10 minutes, cooking time is 25 minutes.
Heat oil, saute ... minutes. Put back pork. Add bouillon, ... saffron slowly - tiny bit - when done drop in butter and toss, then sprinkle with sweet basil.
Cut meat into 1 1/2 inch cubes. Dredge with flour and brown on all sides in butter. Add onion and brown a few minutes longer. Add next 8 ingredients. ...
Combine oil and ... onto platter. Brown pork chops in same ... skillet and gently stir in liquid until it begins to thicken. Add a little water if necessary.
Boil hock with ... from meat. Replace pork meat in pan. ... a time. Stir so no lumps will form. Thicken to desired thickness. Serve with boiled potatoes.
Brown flour in heavy skillet. Boil pork hock(s) in salted ... pepper, onions and garlic. Roll into meatballs. Bake then add to gravy. Cook about 1 hour.
Boil until tender ... beef and ground pork. Mix with ... medium thin paste. Add to liquid (above) to thicken to desired consistency. Serve with noodles.
Pu t meat, onion and salt in large kettle with enough water to keep meat covered. Boil gently for about 3 to 3 1/2 hours or until meat is tender. ...
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