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One went to market, one cried wee wee, etc. . . .

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Sweet and tangy, low-cal, and quick. Only 5 ingredients! Great with white rice to drizzle the sauce over.

Recipe #295313

Haven't tried this one yet, but hopefully soon. Been almost 3 years finally tried it and if I could give this recipe a 5 star rating I would.

Recipe #206368

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

Recipe #54715

I love cherries and pork together so plan on making this one soon!

Recipe #217061

The village of Shedden Southwestern Ontario, celebrates Rosy Rhubarb Days on the second weekend in June. This is one of the many recipes from their fund raising cook book Favourite Rhubarb Recipes contributed by Marilyn Lunn and Nancy Smith. Fresh or frozen rhubarb can be used for the recipe; thaw frozen rhubarb only partially and pat it dry on paper towels before using. The Ontario Harvest Cookbook.

Recipe #93472

28 Reviews |  By Rodger

A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long.

Recipe #31303

After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too.

Recipe #8701

This comes from Don't Panic: Dinner's in the freezer.

Recipe #248945

First place prize winner!

Recipe #162841

YES, there are alot of steps in making BBQ ribs and a great sauce to go with it, and YES they are always worth the work. Everyone has their own taste of what is great and what is mediocre. You just have to experiment with your sauces until you get it right. Well I finally got it just about right. LOL!! My boyfriend Marvin liked it and he ate every bite and my picky son and his girlfriend also helped to finish what was left of the ribs. So I must have done something right this time. Next time I will have to buy 8 lbs of ribs so I can have seconds.

Recipe #249643

A French sausage I found in Better Than Store Bought. You can add 1 teaspoon of Recipe #150672 if you want.

Recipe #150668

James and Jen love this roast, so I'm posting it. It's very simple, but if you like falling off the bone moist roast, this is how you do it.

Recipe #155948

My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

Recipe #83678

When it's finished, this one looks just like the holiday ham that Harriet Nelson (The Ozzie and Harriet Show for you youngsters) would have made! In other words, it looks like those beautifully-decorated '50s Thanksgiving hams. The integral ingredient is a 10-12 pound SMITHFIELD HAM, which is the only type I ever prepare nowadays, subsequent to much personal frustration and disappointment with boneless hams over the years. Smithfield hams, which come from Virginia, can be found in with all the other hams at most grocery outlets, or, you can order one online which is much more expensive. While bone-in Smithfield hams are generally not the most expensive ones at the grocery, to me, these hams produce the very best flavor, and the final presentation at the table is really just magnificent. If you want to bake this ham, not by time, but by using a temperature probe, go right ahead -- that will work just fine. Anyway, this is my brother's favorite dish and he nudges me to make it more often than just on holidays. I hope you have as much fun with this recipe as I do. pat, the old bone man.

Recipe #231723

This is a great dish for a holiday or family get together. I got it from a local newspaper a couple years ago. The article noted that it is a traditional Christmas dish. You do need to prepare the day before. Yummy!

Recipe #254592

Recipe courtesy Tyler Florence, 2007 See this recipe on air Wednesday May. 30 at 9:30 PM ET/PT. Show: Tyler's Ultimate Episode: BBQ Ribs I made this for family and friend. They loved it. I will definitely make this again when it's raining and or too cold.

Recipe #247716

3 Reviews |  By Freya

These are so addictive. Thor remembered a "beer sausage" from his college days and set out to recreate it, since they are now non-existant. Be sure to use the entire bunch of dill, it does make a difference. I prefer to use Penzeys' Crushed Brown Mustard Seeds as they seem to impart a richer, more full-bodied flavor than regular mustard powder (but feel free to substitute the powder). You can also use the brine for pickled eggs. Cooking time is optimal chilling time.

Recipe #194697

A delectable sticky glazed ham cooked in spiced cider and with a tangy marmalade glaze! This is one of my most requested recipes from family and friends - I have been cooking and preparing this ham for about 20 years now; it is wonderful for celebrations and festive gatherings! You can increase the quantities and weight with ease, although I have given the minimum ham weight here. The "boil before baking" method gives you a moist and flavourful ham with a sticky glaze, and just a hint of spices. A couple of "musts", do use good quality high fruit ratio marmalade, and if the ham is smoked or heavily brined - do soak the ham joint overnight or for up to 24 hours, in cold water - it disperses the excess salt. This ham makes a wonderful centrepiece for any special meal; however, it is also a wonderful and very economical way of providing two more types of snacks or meals - ham sandwiches, plus the ham stock makes a delicious base for all types of soups, especially ham and pea soup! I have stated oranges for the decorative finish - but clementines or tangerines would work very well too.

Recipe #262247

14 Reviews |  By Tara

(I was given this recipe a few years ago). It is one everyone will ask for. I took it once to a Birthday Party and was asked for the recipe by at least 5 people including the host. These can be served for dinner on rice or taken to parties and kept warm in a crockpot until serving. They can also be made ahead of time and frozen.

Recipe #31844

Found this in an old recipe box from a friend. Have not made it yet but it sounds really good.

Recipe #229550

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