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    You are in: Home / Cookbooks / 25. OAMC- Pork(to try)
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    37 recipes in

    25. OAMC- Pork(to try)

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    Recipe #3772

    A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.

    Recipe #37960

    1 Reviews |  By Oolala

    I have no idea where I got this one! You can marinate for as little time as you want but an hour would do the trick. I didn't include marination time.

    Recipe #125541

    Easy chops for the grill.

    Recipe #19166

    This recipe calls for tenderloin and goes through a few steps, but I'm too lazy for PROCESS! I pretty much always just use chops or butt steaks and throw everything into my huge frying pan on the stove top. Keep the pan covered until the meat is cooked and then continue cooking, uncovered, until all the juice is gone, stirring a few times throughout. Either way, it's delicious!!

    Recipe #176388

    I found this recipe on another website, however I do not remember which one. This is quick and easy to prepare. The sauce is delicious served over rice. Do not cook the sauce too long as the soy sauce can become very intense. I usually double the sauce mixture and garlic but that is just my preference.

    Recipe #52990

    There are several recipes on 'Zaar that feature the combination of sweet peaches with pork chops, roasts or tenderloins. This one is unique not only in its spices but in its preparation. A featured entree from Dream Dinners, the franchise that helps families prepare make-ahead meals, this dish recently appeared in Family Circle magazine. I've trying these without freeze and they were wonderful and saucy without being too sweet. I added a pinch of ground ginger to mine and will most likely add a wee bit of extra onion, but not so much as to change the balance of sweet and savory flavors. Have some additional bags assembled but have not yet defrosted and cooked. If you are making these fresh you can skip the bagging, frezing and defrosting steps (1-2). (279 cal/14 g fat/2 g fiber)

    Recipe #163292

    10 Reviews |  By PanNan

    A nicely seasoned meat topping for pizza. This recipe makes enough for several pizzas. The recipe originally came from Cooking Light magazine.

    Recipe #49027

    This dish keeps extremely well in the freezer, and it is worth making a large quantity from, say, half a leg-of pork, which is much cheaper than buying pork fillet. If you are going to freeze however, do not add the sherry or lemon juice at the time of cooking. To serve from the freezer, thaw the meat out completely and heat quickly on a high flame for 2 to 3 minutes, stirring or shaking the pan well all the time. Add the sherry or rice wine and lemon juice just before serving.

    Recipe #90790

    My son's fiancée invited us to dinner and served this. She said she wanted to impress the soon to be in-laws. She did impress us, it was delicious. She hesitated to give me the recipe because she didn't want me to know how quick and easy it really was. I told her that it was even more impressive that she could make such a yummy meal in less than 30 minutes.

    Recipe #154138

    This is adapted from my favourite pork marinade recipe in the Company's Coming BBQ cookbook. It is definitely the best marinade I've tasted for pork, but one time when my in-laws were up for the weekend, I didn't have enough chops for all of us, so I added some venison chops as well. The pork turned out well -- like it usually does -- but the venison chops put them to shame! I highly recommend this for pork, but if you don't try it with deer meat, you're seriously missing out!!! (Prep time does not include turning the marinating meat periodically and because of the basting while barbequeing, cook time is not really 'passive time.')

    Recipe #174548

    This tasty topping is great spread on buns and broiled in the oven or as a filling in pie irons. It freezes well. It is also easy to adapt this recipe to include your favourite pizza toppings. You can make ham and pineapple, pepperoni and mushroom etc.

    Recipe #116871

    A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served.

    Recipe #98268

    In Canada, when we order chinese food, we always get this as an appetizer and I finally got this recipe right after much tweaking. It's flavour is right on and the pork is very tender. Does not include marinating time.

    Recipe #143505

    It's almost that time of year again...time for packing school lunches! I am posting some freezer friendly recipes from the Company's Coming "school days lunches" cookbook for anyone who needs some great make ahead recipes for the lunch box, Enjoy! See additional notes at the bottom of the recipe from saturn--thanks for the great ideas!

    Recipe #180150

    Light and tasty! You'll NEVER guess that you're eating healthy!!

    Recipe #19912

    This is an adopted recipe! These freeze well, great for OAMC!

    Recipe #2816

    The sweet/sour taste the sauce adds makes these ham balls YUMMY!!! Use them for your main dish or as appetizers. These freeze and reheat nicely.

    Recipe #15271

    These are great empanadas. You can add cooked, diced white or sweet potato. Make them any size you want. They make wonderful appetizers served warm.

    Recipe #36943

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