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    You are in: Home / Cookbooks / Chop Shop
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    139 recipes in

    Chop Shop

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    3 Reviews |  By Debby H

    I got this recipe 10 or 15 years ago on the back of Shake n' Bake for Pork. It has been a family favorite ever since. The sauce is the best part. It is simple to make and has great flavoring. I serve it with Rice and a green vegetable.

    Recipe #120779

    1 Reviews |  By Manami

    "Green mangoes are not fully ripe, and they lend sour flavor to Southeast Asian dishes. Their tartness contrasts with sweet carrot, refreshing mint and basil, and fiery peppers. Use an equal amount of unpeeled green apples if you can't find green mangoes." Cooking Light Magazine, June 2009 edition.Marinating time: 60 minutes - Waiting time: 10 minutes. Update: 06/26/2009 - there was a computer glich when I wrote 1 large green (unripe) mango, peeled & shredded - it didn't take it at all and I was sure it was there but as one reviewer said, there wasn't anything posted about quantities etc of a green mango - I had to enter it in many different ways before it would take. I am truly sorry:(

    Recipe #376573

    Recipe courtesy Giada De Laurentiis

    Recipe #187157

    From 1001 low-fat Recipes. Very nice, tender pork chops. I like to cook my rice in chicken broth to give it a little more flavor.

    Recipe #350771

    I took this from Leite's Culinaria http://www.leitesculinaria.com/recipes/jbh/sugar_pork.html (It is a part of a recipe by Neal Langermann of Georgia Brown Washington, DC.) He also includes a gravy and a succotash with the tenderloin and you can find those with the link above. Cooking time here includes brining time.

    Recipe #374993

    As you can see by my recipes, I am a great fan of the almighty Rib! This recipe is one of the best. It gives you a little twist from the standard Baby Back Ribs recipies that everyone knows, without venturing too far. It is by far my favorite. It is perfect for the summer barbeque and picnic.

    Recipe #373898

    Recipe Source: Without Reservations by Joey Altman Serve with rice and beans, yummy!

    Recipe #374969

    Great recipe for Ham Steaks from the Weber Real Grilling Cookbook

    Recipe #374789

    Easy recipe with few ingredients to get flavorful, delicious carnitas. This does not have the citrus flavor of many carnitas recipes. After I remove my meat from the Crock Pot, I crisp it up a little under the broiler.

    Recipe #374814

    A delicious dish with orecchiette pasta, sausage and mushrooms. Recipe from Family Circle.

    Recipe #226085

    1 Reviews |  By PACE

    The combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish to your list of summer favorites!

    Recipe #373594

    From Favorite Brand Name, "Fix It Quick, One Dish".

    Recipe #368991

    From Cook Yourself Thin

    Recipe #370992

    I like recipes that show me how to use up jars of things I often have in my fridge. In the case of this recipe, it is that half used up jar or mango chutney I always appear to have in the back of the fridge. I found this recipe in the October 2008 copy of BBC Good Food Magazine.

    Recipe #322678

    I saw this prepared on GMA this past Friday, and then made it for Easter. It got rave reviews from my guests!

    Recipe #365737

    Ribs covered in teriyaki and duck sauce.

    Recipe #361873

    My sister-in-law made this one day and I loved it. I never would have tried it had I not tasted it first. It now makes a regular appearance in our dinner menus. It comes from the cookbook, 'Crazy Plates'. I have on occasion overdone the orange zest so now I often leave it out.

    Recipe #359561

    This is a very good sauce to be served with a ham. We really enjoyed it.

    Recipe #359044

    This will be the same as if you cooked the entire pig underground in an imu, and it can be done in your own oven on a smaller scale. It comes out exactly the same. If you have any questions e-mail me: AlanLeonetti@q.com

    Recipe #358671

    from www.laurasbestrecipes.com Every Thanksgiving I make this stuffing. It uses the best ingredients from my Wine Country heritage - wine (of course), sourdough bread, fresh herbs and wild mushrooms! It is simple and can be a bit of "chef's delight" as each batch is a little different. I never stuff the turkey as I believe it increases cooking time and really doesn't add to the stuffing's flavor. Additionally, this should always be made on Thanksgiving and not assembled in advance. It's best if it is done just before you intend to serve it. This recipe is more of a guideline - as you should taste as you go to perfect the flavor to your personal; tastes. I guarantee this recipe will not be dry and is loaded with good flavor if you make sure you use all fresh, good quality ingredients.

    Recipe #357530

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