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Results 31 - 40 of 243 for filled pork chops
In food processor, process flour and salt to mix. Leave processor running and slowly pour water through top. When dough forms a ball and ...
To make dough, mix flour ... make filling: Mix pork with small amount of water ... d'oeuvres, cut dough into 60 to 70 pieces to form 2-3 inch circles.
Heat oil and fry onions until soft. If using raw meat and potatoes, brown for 5 minutes and add 1 cup of hot water or 2 cups if using rice, ...
34. PIEROGI
Put flour and salt in ... cheese. Fry salt pork until crisp. Put onions in ... when cool. Put into freezer bags. Will keep for about 2 months.
35. BAKED PORK CHOPS
Spread on bottom of pan ... Salt and pepper pork chops and place on above. Cover ... degrees until tender. Baking time depends on thickness of chops.
36. PIEROGI
Fillings vary from mashed potatoes to fruit; meat and sauerkraut are popular and cheese fillings may be sweet or savory. Here are a few: ...
37. WONTON SOUP
Mix thoroughly the ingredients for the filling. Wrap a teaspoon of the filling in Wonton wrapper. Set aside. Make the broth by boiling the ...
In large skillet heat oil ... high heat. Soak pork chops on both sides with Italian ... and cook on low for 15 minutes. Simmer about 30 minutes.
In large skillet, combine pork, veal, onion, salt, pepper, ... glaze. Bake at 425 degrees for 25 to 30 minutes or until golden brown. 6 servings.
Mix meat-loaf mixture with egg, onion and seasonings. Pat into a thin rectangle, 16 x 10 inches on waxed paper or foil. (For easy handling, ...
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