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I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

Recipe #131018

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

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

Recipe #107786

This is a simple recipe I have adapted from Company's Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.

Recipe #27210

I am always looking for new and delicious ways to prepare pork chops. These are delicious, easy to put together and use things that are in most people's pantries. A real family pleaser. Serve with rice pilaf and a green vegetable.

Recipe #141789

very yummy! we really enjoyed this.

Recipe #29493

161 Reviews |  By JoAnn

Different, unusual way to prepare ribs. The soda pop tenderizes the meat. Untried recipe but they sound so good I just had to post them!

Recipe #19724

This is very tasty and have received rave reviews. I serve the liquid from the roast, in a small bowl, to spoon over the meat.

Recipe #23939

These ribs just fall off the bone!

Recipe #58691

My favorite do-ahead party dish. Excellent taste, very easy to make, and perfect for everything from a casual to a formal dinner party, or even a buffet. It's great served with braised belgian endive or lightly sauteed broccoli rappe, green salad, wine, and even pasta. Versatile and easy dish. My go-to dish when we've got friends coming over, and I can't think of what to make.

Recipe #41426

When Damon's Restaurant left our area, I had to re-create their delectable, sweet, hickory-flavored ribs because we all loved them so much. These tender, juicy, melt-in-your-mouth ribs live up to their name and are my family's #1 favorite. Although this recipe takes a while to prepare, the steps are easy, and the results are well-worth the trouble. The sauce recipe came from my cookbook, "True Southern Family Recipes". It can be prepared ahead and refrigerated indefinitely.

Recipe #57185

It seems like I make this with my eyes closed already. The family loves it as well as guests. You can make as much as you want and if you are lucky to have leftovers, it's better the second time around. Enjoy!

Recipe #81311

A popular, easy, and flavorful way to cook a small ham for the holidays, a dinner party or to have ham for sandwiches, soups or casseroles.

Recipe #49786

I found this in a pamphlet from the orchard (about Maryland apple orchards) a few years ago when we were picking apples. It is one of the tastiest things I have ever made!

Recipe #90771

This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.

Recipe #211379

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

Recipe #83678

50 Reviews |  By keen5

This ham recipe was given to my mother by a mom & pop restaraunt owner. The owner did all of her own cooking and had a little restaraunt right on the corner of our street. Everyone raved about her ham. My mother helped her out a lot so she gave mom the recipe. Everyone raves about this ham at Christmas and Easter! The secret is to slice it soon after it is done and let the slices sit in the juice in the fridge. Then when you are ready to serve, reheat at 350 in the oven right in the roaster with the juice. Leftovers are great on a soft roll with butter. Prep and cook time is approximate.

Recipe #57765

This is a super easy pork chop recipe that tastes like you slaved over a hot stove for a few hours to achieve its tender flavor.

Recipe #62542

Use the thick-cut pork chops for this not fast-fry and only dry breadcrumbs for this or they will not hold on to the chops and plan ahead the chops need to sit a room temperature for about 45 minutes before coating --- if desired for a lower fat option you may skip the skillet browning and just bake in the oven

Recipe #194297

I have made this a number of times over the years, a long marinating time and slow cooking is the secret here! this is an easy recipe with wonderful results! --- you must plan ahead the roast needs to marinate for 24 hours or even up to 3 days --- if you are a garlic lover cut slits in the roast and stuff with whole garlic cloves if desired, If you have plastic gloves then use them to rub the spices into the meat if not be careful the cayenne is very hot --- you will love this!

Recipe #158591

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