Free Recipes Archive
FILLING 1-1/2 tablespoons vegetable oil 1 tablespoon flour 1/4 lb ground chuck 3/4 lb ground pork 1 cup onion, chopped 1/2 cup green onion and tops, chopped 1/4 cup parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red Read More …
For The Filling 8 ounces pork loin 25 ounces pork shoulder 9 ounces thinly cut streaky bacon rashers 1 teaspoon black peppercorns 1 teaspoon allspice berries 2 teaspoons chopped fresh sage 1/2 teaspoon freshly grated nutmeg 1 teaspoon salt For Read More …
1 onion, chopped 2 tablespoons butter 1 lb. lean ground pork 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 2 teaspoons cornstarch 1 cup water pastry for (2-crust) pie Saute onion in Read More …
1 lb pork (lean and fat mixed) salt and pepper 1 rounded teaspoon mixed dried herbs 1/4 pint jellied stock (made from pork bones) for hot water crust 1 lb flour 1 teaspoon salt 7 oz lard 7 1/2 fl Read More …
These finger-licking good sweet covered pork ribs are a great half-time appetizer. 2 cups hoisin sauce 1 cup soy sauce 1 cup tomatoe ketchup 1 teaspoon salt 2-1/4 cups granulated sugar 1/2 cup water 1 clove garlic, crushed 1/2 teaspoon Read More …
3/4 cup packed brown sugar 1/2 cup soy sauce 1/2 cup ketchup 1/4 cup honey 2 tablespoons white wine vinegar 4 garlic cloves, finely minced 1 teaspoon ground ginger 1 teaspoon salt Pinch of crushed red pepper flakes 5 pounds Read More …
2 pound pork back ribs 1/4 cup maple syrup 2 tablespoons prepared mustard 1 tablespoon Worcestershire 1/8 to 1/4 teaspoon hot pepper sauce Place ribs on shallow baking pan. Mix together well remaining ingredients in a small bowl. Brush ribs Read More …
2 pounds pork back ribs 1 tablespoon creamy peanut butter 1 tablespoon curry powder 1 tablespoon soy sauce 1 tablespoon cooking oil 1/3 cup ketchup 1/4 cup orange juice In medium bowl, stir together peanut butter, curry powder, soy sauce, Read More …
5 pounds pork spareribs 3 tablespoons butter 1/8 teaspoon pepper 4 cups sauerkraut 2 onions, sliced 1 carrot, grated 3 apples, sliced 1 1/2 cups white wine In a heavy skillet over medium heat lightly brown pork spareribs in butter. Read More …
Chris Lilly, pitmaster at Big Bob Gibson’s in Birmingham, Alabama, demonstrated this rib recipe for make the most of your grill as seen on the Today Show. 2 cups hickory or other wood chips 4 pounds (2 slabs) pork loin Read More …
4 pounds pork back ribs, about 2 to 3 slabs Marinade: Mix together all ingredients well 1 cup soy sauce 1 cup apricot-pineapple preserves 1 cup pineapple juice Dash liquid smoke Glaze: Stir together all ingredients in small bowl 1/2 Read More …
3 to 4 pounds country-style pork ribs Asian Plum Sauce: 1 cup plum jam 1/4 cup minced green onion 1/4 cup fresh lemon juice 2 tablespoons hoisin sauce 1 tablespoon grated fresh gingerroot 1 teaspoon dry mustard Grill ribs over Read More …
3 to 4 pounds pork spareribs Coconut-Peanut Sauce: 1/3 cup purchased light coconut milk 1/4 cup creamy peanut butter 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon minced fresh gingerroot 1 tablespoon snipped fresh cilantro 1/4 to 1/2 Read More …
2 pounds country-style ribs 1/2 cup teriyaki marinade 1/3 cup orange marmalade Heat oven to 300 degrees F. In large bowl stir together marinade and marmalade; add ribs and toss to coat thoroughly; pour ribs and marinade into a large Read More …
1 1/2 cups soy sauce 6 tablespoons tomato paste 1 1/2 cups hoisin sauce 1/2 cup sherry 1 tablespoon granulated sugar 3 tablespoons tomato ketchup 3 tablespoons grapefruit juice 2 tablespoons honey 9 cloves garlic, crushed 16 pounds pork spareribs Read More …
6 to 8 country or farmer-style pork ribs (thick cut with little or no bone) 2 tablespoons salt 2 tablespoon garlic powder 1 teaspoon black pepper 1 (12 ounce) bottle hickory flavored barbecue sauce (or preferred flavor) 1/2 cup of Read More …
1 (32-ounce) package refrigerated sauerkraut 8 cups hot water 2 teaspoons paprika 6 beef bouillon cubes 1/2 teaspoon caraway seed 1/2 teaspoon pepper 3 pounds pork spareribs 10 strips of bacon 2 tablespoons all-purpose flour Rinse and drain sauerkraut then Read More …
Great for football games or any summertime bbq! 1 (10-ounce) jar ham glaze 1/2 cup apple juice 2 garlic cloves, finely chopped 3 pounds pork ribs Combine ham glaze, apple juice and garlic; reserve 1/2 cup for basting ribs. Pour Read More …
6 pounds country-style pork ribs, trimmed of fat 1/2 cup dry sherry 1/2 cup water 1 teaspoon salt 1/4 teaspoon pepper 1/4 lemon, thinly sliced 1/2 cup finely chopped onion 1 teaspoon chili powder 1 teaspoon celery seeds 1/4 cup Read More …
“You try this recipe and see if these aren’t the most tenderest ribs you ever tasted and easiest.” – Big Jim. 6 country-style pork ribs (boneless) 1 (47-ounce) can pineapple juice 1 (18-ounce) bottle Bull`s Eye brand barbecue sauce* Trim Read More …
This recipe was developed by Chef Paul Kirk, author of Paul Kirk’s Barbecue Sauces Cookbook. 3 slabs pork back ribs 1/2 cup granulated sugar 1/4 cup paprika 3 tablespoons seasoned salt 2 tablespoons chili powder 2 tablespoons ground black pepper Read More …
Create a sizzlin’ backyard barbecue with these spicy ribs given a Latin flavor with the fresh fruit sauce. Serve with red beans and rice and Jicama and Orange Salad. 3 to 4 pounds pork back ribs Dry Rub: 2 tablespoons Read More …
2 cups oil (preferably peanut) 1-1/2 pounds pork spareribs, separated into individual ribs Braising sauce: 3-1/2 cups chicken stock 1 tbs chili bean sauce, or 2 teaspoons chili powder 2 teaspoons sugar 1/3 cup rice wine or dry sherry 1 Read More …
Rack of pork ribs, separated 1 tablespoon of corn oil I onion, chopped 2 cloves of garlic, crushed 1 tablespoon of grated fresh ginger 1 cup dark soy sauce Splash of cider vinegar 1 cup dry sherry or rice wine Read More …
Source: Bunratty Castle – Ireland 5 pounds pork spareribs Honey Whiskey Sauce 1 tablespoon vegetable oil 1 onion, peeled and sliced 1 garlic clove, minced 1/4 cup honey 1 cup Irish whiskey 1 teaspoon Worcestershire sauce 2 tablespoons tomato ketchup Read More …
4 pounds pork back ribs Your favorite barbecue sauce (purchased or homemade) Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1-1/2 to 2 Read More …
2 to 4 quarts uncooked pork bones 2 large carrots, broken in several pieces 2 large onions, unpeeled and halved 2 celery ribs, roughly chopped 2 cloves garlic, unpeeled and smashed 12 to 15 peppercorns 2 bay leaves 1 teaspoon Read More …
Here’s an interesting concoction. A chocolate syrup inspired barbecue sauce to try on grilled pork or chicken. The Special Dark variety is used because it’s not as sweet as it more popular cousin milk chocolate. Starting with the familiar ketchup Read More …
Hardtack was a simple flour biscuit issued to Union soldiers throughout the war. Hardtack crackers made up a large portion of a soldier’s daily ration. It was square or sometimes rectangular in shape with small holes baked into it, and Read More …
5 to 6 lb. chine end pork loin, including fat 4 to 5 teaspoon salt 2 teaspoons ground black pepper 1/2 teaspoon ground allspice 2 bay leaves a pinch of nutmeg a pinch of thyme 2 cups water Preheat oven Read More …
Serves 4 100g parma ham (sliced) 200g turkey fillets 2 egg whites 200ml cream 2 tablespoon chervil 2 tablespoon parsley 1 ham hock 50g mustard fruits salt and pepper to taste 1 recipe Cranberry relish SAUCE 100ml port 50g mushrooms Read More …
4 lb Bear meat Pepper to taste Celery salt to taste 2 Garlic cloves 8 oz (piece) Salt pork 1 c Coffee [black] Yield: 12 servings Par boil the bear meat in 2 qts of water and 1 tablespoon soda Read More …
1/4 lb. salt diced pork 3 strips diced bacon flour salt and pepper to taste 3 lb. Moose round or rump cut in cubes 1 Moose kidney, thinly sliced 1Tb. brown sugar 1-1/2 tablespoon currant jelly 1 teaspoon Kitchen Bouquet Read More …
Serving Size : 8 3 pounds thick breast venison 1/2 pound raw ham or Ayrshire bacon 3 hard-boiled eggs 3 cloves garlic 1 sprig thyme and marjoram 1 pound pork sausage-meat or minced pork 6 black peppercorns salt and pepper Read More …
2 tablespoons olive oil 4 pork chops 1/4 teaspoon pepper 1 (12-ounce) package cranberries 1/2 cup honey 2 tablespoons water Preheat oven to 375*F. Heat olive oil in a large skillet over medium heat. Add pork chops and saute until Read More …
2 teaspoons chinese 5 spice seasoning 1/2 teaspoon garlic granules 2 tablespoons cornflour 350 g cooked pork; thinly sliced 2 tablespoons vegetable oil mixed vegetables *; thinly sliced 200 g pineapple rings; reserve syrup 2 tablespoons white wine vinegar 1 Read More …
Serving Size : 4 2 teaspoons olive oil 2 cloves garlic, crushed 500 grams pork fillet, trimmed, cut into 1 1 cm thick slices 1 red capsicum, chopped 1 green capsicum, chopped 1/2 cup orange juice 1/4 cup balsamic vinegar Read More …
250 ml apple juice 15 ml soy sauce 15 ml brown sugar 15 ml chopped fresh ginger – pinch crushed chilies – 10 ml cornstarch 10 ml canola oil 350 g lean boneless pork, cut into strips 1 medium red Read More …
Chef Robert Del Grande Taco Milagro, Houston Pork Coloradito Yield: 1 serving Cheese enchiladas (recipe follows) 2 Pork shoulder, cooked (recipe follows) 6 oz. Coloradito sauce (recipe follows) 4 oz. White onion, finely chopped 2 Tbsp. Cilantro sprigs garnish Creme Read More …
4 pork chops 4 carrots, sliced 1 zucchini, sliced 50 ml bottled italian dressing 1/4 cup 15 ml butter 1 tbsp 2 apples, cored & thinly sliced 15 ml brown sugar 1 tbsp 5 ml cinnamon 1 tsp Season pork Read More …
4- to 5-pound boneless pork roast 1 teaspoon salt 1/2 teaspoon ground black pepper 3 garlic cloves, slivered 1/2 pound bacon 1/4 cup fresh sage leaves 16 small red (new) potatoes, with skins Preheat oven to 375°F. Trim as much Read More …
Makes 8 servings Pork Loin: 1 pork loin, approximately 5 pounds (3 1/2 pounds after boning) salt and pepper for seasoning 3/4 cup apple slices 1/2 cup Maui or Vidalia onion slices 1 teaspoon thyme 1/2 cup chicken broth Apple-Shallot Read More …
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco, CA Made with: Eden Natural Berkshire Pork Loin Nueske Smoked Applewood Bacon Pork Brine Ingredients: 3 Cups Hot (150 degree) Water 1 Cup Kosher Salt 1/2 Cup Brown Sugar 1 Cup Apple Read More …
4 pork chops 30 ml butter or margarine 2 tbsp 10 ml dried basil leaves, crushed 2 tsp 10 ml dried marjoram leaves, crushed 2 tsp 2 ml garlic powder 1/2 tsp 2 green onion, chopped In a small bowl; Read More …
4 boneless pork chops – pepper to taste 15 ml olive oil 4 medium red potatoes, diced – medium onion, sliced 5 ml dried oregano leaves, crushed 250 ml chicken broth Season pork chops with pepper. In a large skillet; Read More …
from Chef Randy Zweiban of Province – Chicago, IL Yield: 8 Servings Mojo: 1 quart canola oil 1/2 cup finely diced garlic 1 teaspoon finely diced scotch bonnet chilies 2 tablespoons finely diced jalapenos 1/2 cup toasted ground cumin 1/2 Read More …
Maple-Cured Marinade: 1/2 cup soy sauce 1/4 cup dark beer 2 tablespoons dark molasses 2 teaspoons lemon zest 2 teaspoons orange zest 1 tablespoons fresh thyme, finely chopped 2 tablespoons freshly grated ginger 2 cloves garlic, peeled, finely chopped 2 Read More …
Serves 4 3 lbs. pork spare ribs or baby back ribs 1/2 cup cider vinegar 1 1/2 tablespoons kosher salt 1/4 cup packed light brown sugar 3 tablespoons grated onion 1 tablespoon minced garlic 1/8 teaspoon crushed red pepper flakes Read More …
Makes 12 to 16 servings Pork butt, trimmed 6 lb. Spice rub, see notes Olive oil 1/2 cup Large onions, diced 2 Garlic, minced 2 Tbsp. Smoked paprika 2 Tbsp. Dried oregano 2 tsp. Dried thyme 2 tsp. Tomato paste Read More …
1 (3 pound) boneless pork loin (not tenderloin) Cajun seasoning Glaze 1/2 cup light brown sugar 1/4 cup honey 1 cup Brandy 4 cups apple juice or cider 1 cup cider vinegar 1/4 cup butter, melted 1 teaspoon cinnamon 1/4 Read More …