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    You are in: Home / Cookbooks / Pork
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    My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

    Recipe #83678

    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

    One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.

    Recipe #88691

    4 Reviews |  By Dee514

    My grandmother used to make this bread as an appetizer for holiday dinners. Its also a great dish for a light supper or super bowl parties, etc. It is not as difficult to make as it may sound. Each loaf will yield 6-10 servings depending on how large you mke the slices.

    Recipe #23867

    Outstanding rib-sticking breakfast, lunch or dinner

    Recipe #52039

    I've made this a couple of times, to rave reviews from my family. It's really easy to make, it's tasty and hearty, and makes the shrimp go a long way.

    Recipe #78024

    Pork Chops are very tender and great served with rice or noodles.

    Recipe #28797

    This is a recipe I adapted from a dish that Neil Perry (Australian Restauranteur) does rather well. I prepared it for a group of friends in the Woodstock railway station,(near Cowra, NSW Australia). They actually live in the fully restored 120 year old station and operate an art gallery from there. It was a big hit with no leftovers. I'll make more next time. This recipe is a pleasant mix of new Australian style cuisine with a distinct Asian influence.

    Recipe #38760

    This is what we call a sweet sate and the chili paste that I add does not really belong in this recipe. Can be made with chicken breasts and then it is called Sate Ayam. Here it usually served with a ketjap peanut sauce and prawn crackers, it can be an appetizer, snack or a side dish when part of an Indonesian rijsttafel. If you cannot get the sweet soy sauce, use regular and add some brown sugar. Marinating time is not included.

    Recipe #65246

    In the early sixty's I lived in Yuma Arizona. I was "adopted" by my friend Rick Ramirez's Family. His Mom, Irma, pronounced 'ear-mah' was world champion at making simple ingredients taste Heavenly. This is one of her's.

    Recipe #75881

    A succulent roast pork using the ingredients of a Cuba Libre - rum, cola, and lime juice - in a brine of kosher salt, brown sugar and honey. The brine smells a little boozy, but the flavors are subtle and delicious! This brine works for other pork cuts, too, such as tenderloin or even thick pork chops, and meat can also be grilled (so cook time is approximate for that variable, and also according to which cut of meat used). Prep time is the brining time.

    Recipe #79198

    These are SO good! Wonderful for buffets, entertaining, luncheons or picnics, or even as a late night snack. This recipe makes 42 roll-ups, so no need to double, unless you are serving a really big crowd. Make sure that the cheese and ham are sliced paper-thin, have your deli slice it for you. You'll love these!

    Recipe #80234

    This roast is so good. The glaze is tangy and sweet and delicious.

    Recipe #98576

    Unbelievably quick and easy, you can marinate overnight, or throw it together 15 minutes before cooking. This is one of our summertime favorites. Serve with rice and a vegetable.

    Recipe #90640

    These are by far the best ribs I've ever had. They are so tender that the meat literally falls off the bone. The Bone Dust seasoning (see Recipe #50639),is an easy-to-make mixture of herbs and spices. This is from the "Hot Sticky and On Fire " recipe book by Ted Reader. It calls for 4 cans of Guinness, but two are for the chef!!!

    Recipe #90110

    This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.

    Recipe #84221

    This is a nice pork recipe to serve company but easy enough to have any night of the week. Very good over egg noodles or mashed potatoes.

    Recipe #71691

    1 Reviews |  By Kree

    This is a meal-in-one casserole with pork chops, apple slices, and stuffing. It's from the latest issue of Taste of Home's Quick Cooking magazine.

    Recipe #72022

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