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    You are in: Home / Cookbooks / Pork
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    One of Rick Bayless's recipes that I slightly adapted. The flavor of the sauce is exceptional!

    Recipe #321240

    These are the BEST ribs. I think the fact that you use an awesome dry rub and make homemade BBQ sauce is a factor. I am posting the BBQ sauce separately (all recipes from Cheryl and Bill Jamison's book, "Smoke and Spice", a James Beard award winning cookbook). Try these! You won't regret it. I use the dry rub for so much more than just these ribs...great for gift giving in holiday baskets also...the rub is incredible.

    Recipe #319380

    I saw this on a video from Rachael Ray. It looks so good and should be much more healthier for you being baked and not deep fried! To make these a "Chili Corn Dog", add 1 tablespoon chili powder, 1/2 tsp cumin, 2 chopped scallions, and a couple of drops of hot sauce.

    Recipe #310614

    This is an awesome recipe inspired by Cuisine at Home Magazine. This pungent combination of flavors in conjunction with the crispiness of the bacon wrapped pork medallions makes for one of my favorite summer meaIs. I typically double the recipe for the chimichurri sauce as I like to use one cup for the marinade, and serve one cup on the side with the meal. Prep time includes marinating time. Enjoy!

    Recipe #312197

    Very tasty sandwich for five minutes of work. Then let your slow-cooker do the rest of the work while you are at work.

    Recipe #28817

    This is a simple, yet different quick tasty dish to make for a weeknight dinner. Great as is served just as made, even better topped with the optional ingredients. To increase servings for each 1/4 pound meat add 1 1/2 c. hashbrowns

    Recipe #145388

    I saw her make this on Food Network and it looks really good, so I thought I would post,

    Recipe #77018

    3 Reviews |  By lazyme

    This is an Emeril Lagasse recipe that I found somewhere on the internet. We liked the flavors alot, but felt that it needed a little more liquid.

    Recipe #177683

    I love this casserole! Although it's called a supper dish, it works beautifully for breakfast, too. It freezes well and you can get a head start by using leftover rice.

    Recipe #243902

    This is my favorite way to roast pork. The simple seasonings and slow roasting deliver a delicious shredded pork to eat on a bun, in a burrito or straight outta the pan! This is from Emeril Lagasse.

    Recipe #270218

    I always have sausage in the freezer. This is a recipe that the family really enjoys. I serve it with Caesar salad and garlic bread. From Hot Italian Dish by Victoria Gotti.

    Recipe #204717

    These stuffed shells are amazing! These are a staple in our house. Serve with a salad and fresh garlic bread for a great complete meal.

    Recipe #209477

    This recipe is great to make when your having company, or for the holidays... I created it quite a few years ago, while experimenting in the kitchen, and have been making it ever since... It's a KEEPER!

    Recipe #218877

    I learned of this recipe through my friend David. It's so simple and oh so healthy (okay not really) but YUM! It's just fantastic.

    Recipe #225389

    Quick, easy, low-calorie and very low fat. We like filling comfort-style entrees. This is one of my DH's favorites. We love to garden and this recipe grew out of our abundant produce. It uses lots of fresh veggies, and portion sizes are large, so you're eating big as well as eating good. It's also very versatile; add in whatever veggies you have on hand, use any kind of pasta. It's also very good over polenta.

    Recipe #226681

    Bangers and Mash British Style! Taken from Rick Stein's Recipe. See original here:

    Recipe #227905

    2 Reviews |  By bmxmama

    Quick, easy and kind of meals when it's going to be a really long day! I found this one in a cookbook that came from some type of fund raising event years ago.

    Recipe #228091

    Once upon a time, my brother worked and lived in Lafayette, La. I would visit him when my business took me that way. His next door neighbor was a real, honest-to-God Cajun. Could barely understand her when she spoke! One day while I was visiting, she brought over some of the following dish for us to sample. I convinced her to give me the recipe, but I had to watch her as she was making it. Her measurements were “A pinch” or “A dash” or “A handful”. The measurements included in the recipe are my interpretations of how much she used! However, it worked!

    Recipe #229262

    This is my husband's favorite dish. I adapted the recipe from a recipe by Marilyn Tausend and Ricardo Munoz Zurita that was published in Best American Recipes 2004-05. I incorporated some of the notes from the editors of that series, Fran McCullough and Molly Stevens.It is very easy, with a big payoff!

    Recipe #237227

    This is so good. The pork steaks are very tender. A fast fix and forget it meal.

    Recipe #216614

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