|Bread: From Ciabatta to Rye|
|by Linda Collister|
A delicious journey around the great breads of the world, from Linda Collister, the author of several of the world's best books on bread and baking.
81 - 90 of 270 for pork shoulder
Mix 2 tablespoons ... the ginger. Coat pork with flour mixture. ... water chestnuts and chili sauce. Cook, uncovered 5 minutes longer. Serve over hot rice.
Trim excess fat from pork; place in ... until well blended. Add sweet potatoes, tomatoes, pineapple chunks and green pepper; cover; simmer 20 minutes longer.
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.
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 pieces in oil ... medium-low and continue cooking, covered, 30 minutes or until vegetables and pasta are done. Sprinkle with Parmesan cheese.
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.
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.
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.
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