Tip: Try blade roast for more 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 ...

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.

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.

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 ...

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

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.


  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.11s