|The Paris Cookbook|
|by Patricia Wells|
Often referred to as 'the city of moveable feasts' Paris offers so much for the discerning and adventurous diner.
1 - 10 of 30 for spare ribs sauerkraut
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Cut spareribs allowing for (2 ribs) each. Rinse ... low. Add drained Sauerkraut. Cook on ... ˝ hours. If you cook with a cover on, then cook on simmer.
Rub spare ribs with lemon juice ... cubes, garlic and onion. Cover and simmer 45 to 50 minutes. Add sauerkraut and new potatoes. Simmer 15 to 20 minutes more.
100 portions. Navy recipe. Put spare ribs in steam kettle ... 45 minutes. Put sauerkraut in roasting pan. ... boiled in stock after removal of spare ribs.
Cover spare ribs with cold water ... add chopped onion, sauerkraut, seeds and ... and pepper to taste. Serve with rye bread or mashed or fried potatoes.
Season ribs with salt and ... 1 hour. Spread sauerkraut over ribs. Sprinkle ... arranging apple slices on top. Cover and cook slowly for 1 more hour. Serves 6.
In a 4 quart pan, place sauerkraut and ribs. Cover with ... Mash potatoes with masher adding 3 tablespoons butter, 1 teaspoon salt, and 1/3 cup hot milk.
Put in Dutch oven or roasting pan with two cups of water and bake at 250 degrees for about five hours, covered. Serve with mashed potatoes and ...
Broil or pan fry ribs. In a bowl mix sauerkraut, onion and ... pan, cover with sauerkraut mixture, cover the pan and bake at 350 degrees for 1 1/2 hours.
Brown ribs and season with ... roasting pan with sauerkraut, potatoes, brown ... seed. Add 1/2 cup water. Bake at 325 degrees for 1 1/2 hours or until done.
In a pan to fit ribs, put sauerkraut, onion and ... until ribs are done. About an hour to an hour and half. Pork chops can be used in place of the ribs.
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