|Bread Baking: An Artisan's Perspective|
|by Daniel T. DiMuzio|
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, ...
Tip: Try rind breading for more results.
Results 1 - 10 of 14 for pork rind breading
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Preheat oven to 350°F. Lay the bread down in a ... layer of the pork mixture, then the ... layer of pork rinds, pressing them ... 5 minutes. Serve hot.
Combine milk, bread crumbs, salt and ... minutes covered. Microwave at high power another 6 to 8 minutes. Let stand 4 to 5 minutes before serving. Serves 4.
Blend meats, crumbs ... and add lemon rind. (Gravy should ... spoon and stir sour cream into gravy. Pour over meat. Add dill. Serve with cooked noodles.
Saute onions in ... orange juice and rind, pecans, salt, and stuffing. Season pork chops with salt ... orange glaze. Make glaze with last 2 ingredients.
1. For stuffing: ... into pocket in pork, packing it ... baking dish. Rub rind all over coarse ... that each slice contains some of the delicious stuffing.
Blend meats, bread crumbs and milk. ... gravy. Add lemon rind. Return meatballs ... Slowly add sour cream and serve over cooked noodles or rice. Serves 6-8.
In a heavy ... simmer the salt pork and optional pork rind in 1-quart of ... stock.) Spread the bread crumbs in a ... casserole, sprinkled with parsley.
Mix all ingredients. Pour into a greased pan. A heavy cast iron skillet or pan is best for baking cornbread. Bake at 450 degrees for 25 to 30 ...
Combine cornmeal, flour, baking powder, and soda. Mix well. Add eggs, buttermilk and cracklings, stirring well. Heat a well greased cast iron skillet ...
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