|Food Color and Appearance|
|by John B. Hutchings|
This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry.
1 - 10 of 94 for spices for pork
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To prepare the pork chops: Brush pork ... pepper. Sprinkle the five-spice powder evenly over ... plate and refrigerate for at least 2 ... hours, 20 minutes
In a mortar, ... soy sauce, five spice powder and black ... flame. Drop the pork into the pot ... meat. Continue cooking for another 15 minutes, ... and sour bean sprouts.
Brown pork chops in a ... 300 degree oven for 1 1/2 hours ... Skim off any excess fat. Serve hot from casserole or baking dish, using the sauce as gravy.
Fry pork chops until brown, drain. Pour tomatoes onto pork chops, add rice, cook on low heat until rice is done. Salt to taste.
Cut pork into 1 1/2" ... minute.) Transfer meat to serving container. To eat, spoon mixture into warm tortillas. Season to taste with salt. Makes 4 servings.
To prepare the ... well. Put the pork in the marinade ... and a dish of natural yogurt. Is a delicious marinade! (We make lots and then freeze some down.)
In a small ... both sides of pork chops with spice mixture. In a ... about 6 to 7 minutes per side. Decorate with orange slices and freshly cut up parsley.
Finely grind first ... Rub 1/4 cup spice mixture over pork (reserve remainder for another use). Refrigerate ... 6-8. Available at specialty food stores.
Trim and discard ... fat from each pork steak. On a ... and oil, turning occasionally until browned and cooked through, about 20 minutes. Makes 6 servings.
Place pork roast in large ... mustard and soy sauce in a small bowl. Brush sauce over roast several times during last 45 minutes of cooking. Serves 4 to 8.
Result Page: 1
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