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    You are in: Home / Cookbooks / pork
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    115 recipes in

    pork

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    5 Reviews |  By Sage

    I found this recipe in a site promoting the other white meat. Balsamic vinegar combines with a touch of brown sugar to make a delectable glaze for this pork.. A quick browning gives the pork color and seals in the juices for a more tender dish. This recipe is simple and very tasty both hot or cold.I made 2 so I can have leftovers. Add baby potatoes to your pan and you will get these great roasted potatoes.

    Recipe #319082

    A very quick weekday meal, and very tasty too...the coating keeps the pork chops moist.

    Recipe #77758

    12 Reviews |  By ShaGun

    I had this delicious and super-tender pork roast at my friend's home. It didn't even require a knife to cut. I had to get this recipe. It's unbelievable! It was so tasty no one needed the gravy, but the recipe is included just in case you want it.

    Recipe #115335

    Brown sugar glazed apples add heartwarming goodness to ham steak. Land-o-Lakes Cookbook.

    Recipe #394351

    This special pork is tender and juicy and seasoned just right.

    Recipe #34335

    Plan ahead the pork needs to marinade for a minimum of 12 hours. Use this marinade for 2 pork tenderloins or 6-8 pork chops. You can reduce the bourbon to 1/3 cup but 1/2 cup is better!

    Recipe #171002

    I am going through my saved recipes that I cut out of magazines, and this is one of them I thought sounded tasty! For those that like it with a little more kick, add some cayenne pepper or red pepper flakes. Note: Time doesn't include marinating time. Update: I have now made this several times. I just love that the marinade is so quick to make and that I am able to cook it outdoors on the grill, very important here in Florida. This is such a tasty pork chop compared to fried or baked.

    Recipe #245624

    12 Reviews |  By Debbwl

    This taste just like the BBQ pork that the Asian market in our area sells. Believe the original recipe may have come from Cooking Light.

    Recipe #374162

    5 Reviews |  By Annacia

    The holidays are deadly to a diet because of things like this! You can just keep popping one into your mouth every time you pass by till you have accidental eaten them all. I got this from a friend in Sweden. *Using the coarsest grating disc of the food processor for the ham works perfectly. After you have grated the ham use it for the cheese.

    Recipe #194101

    I have read the other schnitzel recipes listed but none of them are made exactly the same as the way I was taught by a German GuestHouse (like a inn in Germany)Owner when we lived there 1975-1978. All the tradition schnitzels I ate while there were made with either veal or pork. Many Americans make it with Chicken Breasts. I make it most often that way as well since it is cheaper and tastes just as good. If using pork or veal cutlets use one in place of each chicken breast mentioned below.

    Recipe #89054

    What's not to like about meat pounded tender and thin, dipped in egg and flour, and fried to a golden brown? Adapted from Black Forest Mill German Restaurant

    Recipe #424543

    I don't do "parts" but love shrimp and the flavors in dirty rice. This comes from Food and Wine.

    Recipe #155831

    Seared pork chops covered with fresh mushrooms, then baked smothered in a sinfully delicious sauce full or bacon, onions, cream, and a touch tomato sauce. A dish so full of flavor everyone will be wandering around the house looking for their socks. Quick and easy comfort food sure to please family and dinner guests. Note:The tomato sauce can be substituted with ketchup or tomato paste in a tube.

    Recipe #157964

    3 Reviews |  By ~Nimz~

    On labor day we had a kabob feast and I came up with this one on my own. We really enjoyed the sweet taste of the pineapple combined with onion and mushrooms. Hope you enjoy. Prep time includes Marinade time.

    Recipe #99884

    New England boiled dinner is often made with a smoked ham shoulder, and that's the way we always had it at my house growing up. The flavor is incredible and makes for a DELICIOUS meal! Some people like their vegetables firm and some like them soft and tender, so cook your veggies accordingly. The cooking time for this particular recipe is 4 hrs. for an 8 lb. ham, or 5 hrs. for a 10 lb. ham. Another way of cooking veggies is, wait until ham is cooked and removed from water, then cook your veggies in the water in the kettle to the desired doneness. Sometimes I use boneless ham and add turnip and beets, just like in the photo I posted. Yummy!!

    Recipe #271489

    30 Reviews |  By ~Nimz~

    This recipe comes from a local cookbook called Recipes and Memories of Patrick W. Cox. It's different and tasty. I made a slight change in the ingredients but not much.

    Recipe #272020

    I made up this recipe for Pork Carnitas using leftover shredded pork. It was fast to make and tasted great - as good as any burrito restaurant.

    Recipe #352594

    Recipe #5408

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