Results 31 - 40 of 126 for blade chop

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31. CACOILA
Wash blade meat. Prepare marinade; ... 1 hour 30 minutes or until meat is very tender. Serve with roast potatoes and rice and Portuguese rolls. Serves 6.

Mix the following ingredients in a saucepan: Bring to boil and mix thoroughly. Pour over slaw while hot and mix together. Cover and place in ...

Put oil in ... put over pork chops. Cover and ... cornstarch. Add to raisins mixture until it is the consistency of gravy. Put raisin mixture over rice.

Melt butter in heavy pan. Add thinly sliced onions and potatoes. Toss well in butter. Tuck foil around the vegetables; this prevents drying them out. ...

The night before: Line roasting pan with extra-heavy duty foil. Wipe roast with damp paper towels. Set roast in pan and rub in salad dressing mix. ...

Cut blade steak into 1/2 ... cook 2 hours or more until meat is fork tender. Serve over chili mac noodles, if desired, and garnish with cheese and onions.

Trim excess fat from pork, cut meat into small chunks and remove any small bones. Brown meat lightly in hot oil in a Dutch oven then drain off most ...

Mix all together in large pot, bring to boil, cover, reduce heat and simmer until all ingredients are tender. Keeps well in refrigerator. Heat up. ...

Drain all ingredients. Boil: Pour over vegetables and refrigerate overnight. A good holiday salad, red, green and white.

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