|TARTS AND PIES: Classic and Contemporary|
|by Philippa Vanstone|
In 2003 Grub Street published Cakes Regional and Traditional by Julie Duff. The book became a bestseller and was shortlisted for the prestigious G...
Results 81 - 90 of 270 for pork shoulder
Trim excess fat from pork; place in ... until well blended. Add sweet potatoes, tomatoes, pineapple chunks and green pepper; cover; simmer 20 minutes longer.
Marinate pork in all seasoning ... juice out; leave unwrapped and bake for 15 more minutes. Boil 4 minutes (or until browned) on each side. Slice and serve.
Heat oven to ... medium bowl, toss pork with garlic and ... mixture in the center. Sprinkle with the charred onions and chopped peanuts. Serves four to six.
Brown pork in hot fat, ... hot pork and let stand 10 minutes. Add peppers, onions and pineapple, then cook 2 or 3 minutes, serve hot with rice. Serves 6.
Mix 2 tablespoons ... the ginger. Coat pork with flour mixture. ... water chestnuts and chili sauce. Cook, uncovered 5 minutes longer. Serve over hot rice.
In a 10 inch skillet brown pork on both sides ... thickened and bubbly. Cook and stir 2 minutes more. Serve pork and sauce over noodles. Makes 4 servings.
Brown pork pieces in oil ... medium-low and continue cooking, covered, 30 minutes or until vegetables and pasta are done. Sprinkle with Parmesan cheese.
Trim fat from pork. Cut pork ... platter. Mash chicken liver in sauce; finely chop gizzard and add to sauce. Serve with rice; pass sauce at table. Serves 6.
Brown pork in small amount ... stir until gravy thickens. Add pineapple, green pepper and onion. Cook 2 or 3 minutes. Serve over hot fluffy rice. Serves 7.
In heavy 4 quart Dutch oven, brown pork, several pieces ... oven about 2 hours or until pork is very tender. Shred pork and return to liquid and reheat.
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