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Results 71 - 80 of 143 for ported chops
71. BING CHERRY MOLD
Drain cherries and add enough water to syrup to make 2 1/4 cups liquid. Bring to boil, add gelatin, stirring until dissolved. Add wine and ...
72. CHEESE BALL II
Let cheeses warm to room temperature. Combine cheeses, onion and garlic with a large wooden spoon. Place in refrigerate or freezer until ...
Preparation: 1. Slice ham 1/4-inch ... in Madeira or Port and catsup; whisk smooth. Stir ... Cover and saute until potatoes are tender and browned.
74. CRANBERRY SALAD
Dissolve Jello in water. Stir in wine, pineapple, nuts, and cranberry sauce. Pour into 13 x 9 inch pan and chill. Combine sour cream and ...
75. FRIED SQUIRREL
Lightly brown onion in butter and oil mixture. Douse meat pieces in seasoned flour and brown. Sprinkle curry on each piece.
Make marinade of 1 tablespoon cornstarch, 1/2 teaspoon salt and white wine. Marinate shrimp for 20 minutes. Meanwhile, make seasoning sauce ...
Saute onions, celery and shallots in butter until soft. Add crawfish fat and tails and seasonings. Cook about 20 minutes, add wine and let ...
Clean, wash and dry hens. ... 20 minutes. Add Port wine, peppercorns, and remaining salt. ... roast for another 45 minutes. Baste frequently!!
79. CHEESE BALLS
Cream together cream cheese and Wispride. Add pepper and garlic powder and parsley; shape into balls and roll in chopped nuts. Can be ...
Drain pineapple well (save the ... reserved syrup and port wine. Heat until gelatin dissolves. ... until set. Unmold on serving plate. Serves 6.
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