|Professional Cooking, 3rd Edition|
|by Wayne Gisslen|
This revised reference for the professional cook conveys an understanding of the theory of cooking through a series of step-by-step procedures.
Results 1 - 10 of 33 for rib end boneless pork
Result Page: 1
Place ribs in a shallow ... sauce. Sprinkle garlic powder over ribs. Marinate for at least 2 hours. Bake 1 hour at 350°F. Can also be cooked on the grill.
Brown slightly in pan. Put in baking dish. Cook onions in oil in saucepan until tender but not brown. Add remaining ingredients and bring to boil. ...
If using (bone-in) ribs, boil rapidly ... foil. You can sub the applesauce for 1 cup honey or maple syrup. For a kick you can add 1/2 cup mustard. . (Rollie)
Place ribs in a 3 ... ribs to a serving platter. Strain sauce, skim off fat. Drizzle some of the sauce over the ribs and serve ribs with remaining sauce.
Place meat in shallow pan. Mix all ingredients and pour over ribs. Bake at 350 degrees for 2 hours covered; uncover and bake 2 hours more.
Brown meat in ... until tender. TIP: Ribs may be covered ... meat, add other ingredients and cook all day in crock pot or simmer in electric frying pan.)
Cut meat in cubes and cook in 4 cups water with 2 teaspoons salt. When tender, drain off broth and cook 1 6 ounce package wide noodles in it. Then ...
Cook 2 tablespoons ... saute gizzards and pork in 1 tablespoon ... minutes. Stir in as much rice as needed to make a moist dressing. Garnish with parsley.
In a small ... mixture on the pork, coating the ... minutes. Degrease pan juices and puree juices along with solids remaining in casserole in food processor.
MEAT: Preheat oven ... 3 hours. Remove pork and continue cooking ... minutes. Do NOT stir too often - meat should stay in good size pieces. Serve hot on buns.
Result Page: 1
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