|Curries Without Worries|
|by Sudha Koul|
This beautifully designed yet simple book provides readers with all the information necessary to cook sumptuous meals quickly and easily.
1 - 10 of 11 for pork tongue
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Put washed and deveined tongue into a large ... boil and simmer 4 to 5 hours Let tongue cool overnight in refrigerator. Slice and use like cold meat cuts.
Use all juice from fruit used, if not enough juice to cook add more fruit juice (orange or grape). Mix all together and bring to boil, cook long ...
Drain beans. Place ... soaked meats. Place tongue and dried beef ... fork and salt pork. Simmer for ... toasted manioc flour or farina as condiments. Serve 12.
Mix all ingredients in greased 10 x 6 x 2 inch glass baking dish. Bake in preheated 350 degree oven for 30 minutes or until bubbly and apple is ...
Boil the meat with salt and water to cover until meat is soft. Blanch the liver in hot water. Grind all coarsely after it is cooked and cooled. Soak ...
Cook hocks in ... skin. Cook beef tongue until very tender. ... Pour into loaf pans. Have enough liquid to cover meat well. Chill. Do not chop or grind.
Cover with water ... Cover and boil, cook so no blood comes out. (Save pork broth to moisten meat mixture). Run all above through grinder. Add seasoning:
Mix marinade ingredients and marinate meat overnight. Grill meat quickly on very hot hibachi. Wrap meat in romaine lettuce leaf and top with pickled ...
Cut peppers into halves, lengthwise, remove stems and seeds. Blend meat, eggs, and fried rice together thoroughly and use mixture to stuff peppers. ...
Slice carrots and ... another 5 minutes. Serve with spring onions on top as garnish. Name it Cat's Tongue (that's what my aunt called it when we were young).
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