1 - 10 of 226 for head cheese

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Boil meat with onions, garlic, salt, black pepper, water and vinegar till falling off the bones. Allow to cool until able to handle with bare hands. ...

In a 4-gallon ... and hold meat together. Cover with clear wrap and refrigerate to set, overnight. Head cheese is best eaten as an appetizer with crackers.

Place all ingredients in a large pot and cover with water. Simmer until meat is tender. Remove meat from broth. Discard fat and bones chops meat into ...

Drain and cool enough to handle. Remove bones from feet and shoulder. Grind together or process in food processor until small lumps remain. Season ...

Clean pig head and split open. ... Turn into crock and add as much liquid as necessary to fill crock. When cold, this will set. Makes about 4 1/2 pounds.

Place pig's head, feet and ... remaining in pot. Pour this liquid over meat in mold; refrigerate until mold has set, or congealed. When cold, slice and serve.

Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. ...

Clean hog head by removing eyes, ... peppers, vinegar and salt, put in cheese cloth, hang, let drip overnight. Slice and enjoy. Refrigerate unused portion.

4-6 pork hocks. Cover with water; add 2 bay leaves and 2 teaspoons salt. Cook until tender. Cool. Save liquid. Chop up meat; cubed. Discard bones. ...

Burr out ears to bone. Cook the heads in water until ... well. Press into a container. Must be kept refrigerated. Will keep for one week. Can be frozen.

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