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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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    Authentic-looking buns with a sweet, savoury pork filling coated in a deliciously thick sauce. Make the day before, or just re-steam frozen buns for about 5 minutes when required.

    Recipe #71333

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

    Recipe #2816

    Recipe #3772

    This is the most complemented meat I have EVER made on the BBQ - everyone went crazy for it on Memorial Day - it is delicious, succulent and addictive!! Watch out!

    Recipe #124435

    This is really easy and very tasty. My family likes recipes that have a big flavor blast - and this one delivers. I use Emeril's Bayou Blast seasoning to spice it up (we like it pretty spicy). It is great with a big green salad and a loaf of french bread for a complete meal. If you like to cook ahead you can do what I do - triple this recipe and bake in a big roasting pan -- then freeze in zip-loc bags for a super easy weekday supper. Just cut off bag, dump in glass bowl and microwave until hot.

    Recipe #91818

    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

    This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, "California Heritage Continues". Good for OAMC!

    Recipe #19895

    1 Reviews |  By Dancer^

    Great for lasagna and the sauce can be doubled or tripled, the recipe also freezes. Freeze in the amount you would use, 1 to 2 cup containers. Well keep 3 to 6 months.

    Recipe #118454

    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

    This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza

    Recipe #52630

    17 Reviews |  By Bev

    Chimichangas any way you want them: right now or later, baked or fried. From BH&G

    Recipe #57027

    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

    2 Reviews |  By lucy k.

    My MIL is the best cook I know, and I got this recipe from her. This can be served with potatoes, rice or beans, but we like it best on kaiser buns with cheddar cheese. This makes great leftovers, and freezes well too.

    Recipe #63873

    NOT your ordinary meatloaf!

    Recipe #19366

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