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    You are in: Home / Cookbooks / BEEF & PORK DISHES
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    384 recipes in

    BEEF & PORK DISHES

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    Recipe #265782

    7 Reviews |  By Rita~

    The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it! recipe #66477

    Recipe #66475

    This is a copycat of the Benihana Hibachi Steak, Shrimp, Chicken or Scallops served at the restaurant. Feel free to mix and match. Choose other Benihana copycat dishes and have a Benihana night in.

    Recipe #302376

    Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together.

    Recipe #85473

    A tender chopped steak smothered in swiss cheese, sauteed mushrooms and onions and covered in a rich brown gravy. I had this the other night at Denny's and fell in love with it. I just had to re-create it at home.

    Recipe #166576

    64 Reviews |  By ATM 67

    My sister learned the basic flour mix from her former mother-in-law, who grew up in Carruthersville, Missouri. My sister kept hearing Emeril say how well garlic went with pork, so she added it to her seasoning mix. My dad still swears that my maternal grandmother (his former mother-in-law) made the best fried chicken ever. Born in 1919, she was the eldest daughter, and second of ten children, raised on a farm outside the town of Black Oak, Arkansas. Even after my parents divorced, Dad was occasionally invited to eat Grandmommy's fried chicken. He always relished those meals, and still talks about them today. My grandmother never told anyone, except my grandfather, her secret to breading her chicken, but she did tell my sister her trick to frying it. My sister has incorporated that method into her pork chop recipe.

    Recipe #128503

    As weird as the marinade sounds it is soooooo good. You don't taste any one ingredient over the over. This recipe is a copy cat of a restaurant in Massachusetts that serves these. Preparation times does not include marinating overnight.

    Recipe #323005

    This is a recipe I got off Recipe Goldmine. Delicious and easy rub for steaks! UPDATE: Due to the numerous comments, I've updated the salt measurement. Enjoy! :)

    Recipe #52366

    Makes plenty of rub too for later uses - store in a glass jar for up to three months. Taken from Cooking Pleasures.

    Recipe #360965

    My husband can't go a week without eating this. Its from a passed down recipe and I developed it to my taste. You have to try it!!! The combo of the Worcestershire sauce and the dijon mustard is wonderful!

    Recipe #135665

    Easy and quick! Serve this with mandarin oranges over cottage cheese. You can also add fresh snow peas and carrots.

    Recipe #30047

    This one's a truly memorable dinner without a lot of time spent in the kitchen.

    Recipe #19464

    Classic Steak DIane

    Recipe #403661

    A mouth watering yummy pork chop Asian style. Double the recipe, you'll want more. :)

    Recipe #54715

    8 Reviews |  By Bergy

    This is a very simple but tasty recipe for ginger beef. I like to add 3 cloves of garlic minced but that is optional. White wine or apple juice can be substituted for the Sherry but Sherry is best

    Recipe #12665

    This is the recipe I like to use for my taco meat and we love it.

    Recipe #55575

    This quick and easy dish is so good over rice or noodles.

    Recipe #22988

    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

    Taken in the issue of June 2006 of Coup de Pouce. This is a recipe for the barbecue.

    Recipe #299324

    A different take on the same old hamburger.

    Recipe #8039

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