|Summer Pudding Club Book|
|by Pudding Club (England)|
A celebration of summer, sunshine and sweet things! Following on from the "Pudding Club Book".
1 - 10 of 34 for pork shoulder soup
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The original version ... and and the pork tenderloin into 1/2 ... stock in a soup pot. Bring to ... dish. Garnish with freshly chopped parsley or cilantro.
In a frying ... and sear the pork steak. Do not ... Mix the onion soup and gravy mix ... rice. Salt and pepper to taste. Serves 4 to 6 people. & G Malley
Put a large soup kettle on to ... oil. Saute the pork in the kettle ... simmer and cook for 50 minutes. Add salt, pepper, and sugar to taste. Serves 10-12.
Trim pork chops of excess ... remaining ingredients and pour over pork. Cook 4-6 hours on low until tender. Serve over rice or with mashed potatoes. Serves 4-5.
Have meat put ... Cover with tomato soup. Serve with: ... yolks and gradually add a little hot sauce; then add to rest of sauce and cook until it thickens.
In Dutch oven ... water, the mushroom soup, ham or ... stir until thickened and bubbly. Add cheese; cook and stir until cheese is melted. Makes 8 servings.
Brown pork chops in skillet ... potatoes. Pour mushroom soup on and one ... top and cover with a lid or foil and bake at 350 degrees for 30 to 45 minutes.
Brown the pork in a hot ... celery, mushrooms, tomato soup and water. Add ... casserole, cover with meat. Add remaining noodles. Bake 1 1/2 hours at 350 degrees.
The night before: ... in skillet. Add pork, chiles, pineapple, ... 3 minutes. Remove from heat; drain. Add noodles to skillet mixture. Makes 6 servings.
Slice potatoes in ... onion. Cover mixture with mushroom soup and water. Place pork (browned) on top, cover and bake at 350 degrees for 45 to 60 minutes.
Result Page: 1
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