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Perfect Pork

Herb Roasted Pork Loin and Potatoes Recipe and Photo by cookin-jo
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If you want to make this with chicken, use breast or boneless thighs. You can use another flavor of soup.

Recipe #48426

If you like spinach, you will like this easy, comfort food type casserole. The addition of the lemon and nutmeg helps give it a nice, fresh taste. It is important to squeeze as much liquid from the spinach as possible. I sometimes use a leftover croissant to make the breadcrumbs. This goes nicely with a Caesar salad.

Recipe #109190

Sounds yummy. Haven't tried it yet but my 3 year old loves to color in the recipe book this is in and I don't want it to get ruined so I'm saving it here.

Recipe #268752

Recipe #53010

Talk about a bake and leave meal with little clean up!

Recipe #267638

From WW Take-Out Tonight. "The sauce in this dish is extremely versatile. Try substituting chicken, shrimp, scallops, or even skinless duck breasts for the pork in this recipe."

Recipe #251618

19 Reviews |  By Fluffy

A simple recipe for a quick dinner. You can use sweet or hot sausage.

Recipe #54611

This is an old Bon Appetit recipe. It doesn't take long to make but I usually only make it for special occasions. This takes the lonely pork chop to a whole new level. (Use 3/4 t. of dried sage for fresh if needed)

Recipe #264515

I took part of this recipe from Sunset Favorite Recipes II and part from my own taste. My family loves these ribs.

Recipe #262774

My husband always says that I cook a "mean" pork chop! I will have to admit they do turn out great every time. I thought I would share my tips with you. I always cook the bone-in center cut chops because there is more flavor near the bone. I find them packaged as regular cut or thin cut...either is fine. I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over. In the directions you will find some other important tips.

Recipe #261634

1 Reviews |  By Oolala

From "Paula Deen Celebrates" that I just borrowed from the Library. The outside gets crusty and the inside is juicy and tender.

Recipe #260912

This herb rub, by way of Biba Caggiano, is used throughout Emilia-Romagna. It's wonderful on roast chicken or pork or tossed with roasted potatoes in their last ten minutes of cooking. It will keep in a tightly covered jar in the fridge for several weeks.

Recipe #150610

This is a amazing dish. It's easy & a real crowd pleaser. I bring it in my crockpot to all kinds of picnics and get rave reviews. I never really liked pork until I made this for my hubby who loves pork. Now I can't get enough. I use my own barbque recipie, it's posted, try it.

Recipe #132604

This recipe came from my mother-in-law. The combination of the applesauce and BBQ sauce is so good in this dish. I hope you enjoy!

Recipe #258157

2 Reviews |  By Mandy N

A super easy dish for a parent on the go. can fix in the morning, or turn on in the morning and go..When you get home from work, dinner will be ready!

Recipe #244306

I found this in a Quick and Simple magazine last week.This looked so good that I made it the same night. I added partially cooked potatoes to the pan after the first 15 minutes.

Recipe #250067

I was feeling lazy and wanted a one pot meal, this turned out nicely, very reminiscent of time spent in Tuscany.

Recipe #132970

This sauce is so good I entered it in the BBQ Sauce Cook Off 9/07. Use this sauce on ribs, chicken, pork chops, seafood... Heck, just about anything! It promises to give you the ULTIMATE in flavor. I used this sauce on ribs, and they are absolutely to die for, and the BEST ribs I have ever had the pleasure of making and eating... This recipe is heaven sent, especially for us rib lovers, using 3 racks of baby back ribs! I double the sauce, and use every last bit. Any sauce that may be left over after basting, you can spoon on ribs right before serving. Definately one not to be missed!

Recipe #247601

1 Reviews |  By Jezski

Originally from Susan Aaronson, Prodigy, 9/91, who said this is a very rich and filling dish but absolutely wonderful. Absolutely right!! Also very good with sweet sausage or a combination of both. Please do use all the spices to attain the correct flavor. And, yes, I've been making this since 1991!

Recipe #246857

This can also be made using pork steaks, just brown firstly in a skillet then bake in oven with the sauce until tender, cooking time will need to be adjusted slightly. The sauce may be made up to 2 days ahead and refrigerated, if you prefer more sauce then double the amounts :)

Recipe #243244

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