81 - 90 of 139 for mexican pork chop

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Wash pinto beans. ... may also add pork or bacon, if ... whole, add at the beginning with the cold water. The tomato makes the bean juice reddish and thick.

Cook bacon until crisp, remove bacon, reserving 2 teaspoons drippings in skillet. Add celery, onion, pepper, cook until tender. In 1-quart casserole, ...

Brown sausage, onion and green pepper in large (really large) skillet. Break the meat apart as it browns. Stir in sugar, salt and chili powder. Add ...

Put first 8 ingredients into a large Dutch oven. Cover with water and cook, uncovered over low heat, 3 to 4 hours, or until meat and beans are ...

Lightly brown meat; drain off excess fat. Add onion and green pepper. Cook until tender. Stir in next 6 ingredients. Cover and simmer 20 minutes. ...

Make broth by first sauteing onions and garlic in oil just until golden brown. Add remaining ingredients and heat just to boiling. Mix meatball ...

Sort and wash peas. Place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight. Brown sausage in a heavy skillet, stirring ...

In a large skillet, brown pork in oil over ... about 30 minutes. Add beans and seasoning and simmer for 15 minutes longer. Serve over fluffy white rice.

Put all ingredients into crockery pot (slow cooker). Cook on high for 2 hours, then low for 8 hours. The beans can then be partially mashed for a ...

The ingredients of ... tender slices of pork and almond studded ... temperature, stirring frequently. Serve sauce over pork tenderloin slices. Makes 6 servings.

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