My helpful hubby bought a 10lb. bag of Vidalia onions from a traveling onion salesman - no, really! So I had to start using them up, and came up with this. I used hot sausage, but you can use whatever you like.
I love Spam. This is one of my favorite dishes, from the book "I Hate to Cook Book" by Peg Bracken. I made a few additions, but kept the basic ingredients. Try it; you'll be surprised how good it tastes!
This is a dish I loved when I was stationed in Germany with the Air Force. I love serving this with spätzel and salad. Prep Time: approximately 15 minutes. Cook Time: Approximately 25 minutes. Ready in Approximatley 40 minutes.
This is an EXCEPTIONAL recipe from our daughter in California. I made it and now have been asked to make it for a large party (45) in April--which I'm delighted to do. The flavor is OOTW but with simple ingredients!! Let me know what you think and I'll share with her.
I found this recipe on Cooking.Com and it has been a keeper ever since!
I love pork loin and if done right is not dry or bland. Pork loves rosemary and sage just ask any Italian! :)
This is a Tuscan recipe so it is recommended that it be served with braised white beans and roasted potatoes! And uncork a Chianti!!! Sounded good to me! Jelly :)
From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." This is a North Carolina style barbecue, using a vinegar-based sauce. Boston butt is the preferred cut because of the higher fat content.
If it's from Emeril, it's got to be good! AND, not very complicated. The recipe calls for 1 teaspoon or Emeril's Essence but the program won't recognize it. So either purchase the Essence or use this recipe #14372. The directions may seem alot but just read them all first, and you'll see how easy this recipe really is. Just be sure to put shells on to cook 1st.
This is my most requested recipe. By the by, if your grocer doesn't stock pancetta (an Italian-style cured bacon), you can substitute a fatty prosciutto or ordinary bacon in a pinch, but it won't be as subtle a dish. I usually never use pancetta and it is still delicious...who has 20 days to cure homemade pancetta!?!? From Fresco Trattoria.
When I was taught to make Carnitas, the wonderful Woman told me it HAD to be simmered in lard. YES it was very good, but not too good for you :(
I have experimented and came up with one that suits DH and my tastes (also lifestyle....crockpot!!) This recipe makes alot, but freezes very well. I put it in ziploc bags and just grab one out of the freezer for tacos, burritos and it also makes great taco salads!
POPULAR pork barbecue just for a family or double up and make for a crowd. I was born and raised in North Carolina and have enjoyed pork barbecue all of my life. It is usually served with coleslaw and cornbread. This type of dinner is frequently used for fundraisers. Another popular way is to have the barbecue and slaw in a sandwich bun. This is a quick and easy method to cook pork barbecue and freezes well. It does not take a lot of sauce and I would suggest you mix a small amount and do a taste test. A family recipe.