Tip: Try blade roast for more results.

Results 1 - 9 of 9 for shoulder blade roast

In 5-quart Dutch oven combine all ingredients. Over high heat, heat to boiling. Reduce heat to low; cover and simmer about 3 hours or until pork is ...

In a 5-quart Dutch oven, combine first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hours or until ...

EARLY IN DAY OR UP TO 3 DAYS AHEAD: In 5-quart Dutch oven, combine pork cubes with remaining ingredients except crackers; over high heat, heat to ...

The night before: ... duty foil. Wipe roast with damp paper ... for 3 minutes. Remove from heat; drain. Add noodles to skillet mixture. Makes 6 servings.

Quarter carrots, potatoes, and meat. Put in large roaster oven pan or deep square dish casserole. Mix all liquid together. Add tapioca to liquids. ...

Rub roast with 5 spice ... and spoon some sauce over. Serve remaining sauce separately. Serve with Oriental noodles and Chinese pea pods. Makes 6 servings.

For marinade stir together juice, soy sauce, marmalade, ginger, onion powder and garlic powder; set aside. Trim fat from pork. Cut pork crosswise ...

Trim excess fat from beef roast. Rub Dutch ... improves in flavor and texture if it's prepared a day in advance, refrigerate overnight, reheated and sliced.

Heat oven to ... onions. Stir in sage, salt and pepper and pour over meat. Cover pan and roast for about 1 1/2 hours or until tender. Yields 2 to 4 servings.


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