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    You are in: Home / Cookbooks / Pork
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    15 Reviews |  By loof

    This tasty method for cooking bacon came from a cookbook put out by Dorothy Mengering, the mother of Late Night talk show host David Letterman.

    Recipe #351327

    15 Reviews |  By GaylaV

    This is an easy go-to recipe that has been around for a long time. It is a nice one for those days when you want a BBQ flavour but don't feel like digging the BBQ out of the snow. Serve it up with some fluffy rice and a tossed salad.

    Recipe #218486

    This is an incredibly easy Crock-Pot recipe that's loaded with flavor. Super tender and moist. Perfect for those days you don't want to mess with dinner.

    Recipe #317152

    If you can get your pork tenderloin on special...I find this cut of meat tender,juicy and economical.Theres no waste at all...no fat or bone. this was adapted from All-Recipes

    Recipe #288870

    Pork chops coated with cracker mixture and egg then baked. A time saver.

    Recipe #320787

    I got this delicious and tasty and easy recipe from the Abilene Chuckwagon Cook-Off. Romaldo was the "cookie" from one of the large ranches in that area. I have used this recipe so often, it is one of my favorite tried and true. It re-heats well and freezes very well.

    Recipe #25621

    Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.

    Recipe #127058

    29 Reviews |  By PanNan

    This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal.

    Recipe #61982

    30 plus years old, my BIL's father was a Ukrainian chef at a roadhouse in Kindersely, and came up with this. Took years to get the "professional secret" out of these guys on how to do these for yourself. Since my wife tossed my deep fryer many years ago, have adapted this to circumstance, and tweaked it somewhat, but have never had a single complaint, or, come to think of it, very many leftovers! Note the important "technique" of cutting the membrane on the inside of the curve of the rib bones, and pulling the membrane off the entire rack (3 mins the first time, 45 seconds after you understand how easy it is to do!) as this allows the marinade to get all around and through the meat...

    Recipe #163696

    82 Reviews |  By Kim D.

    I make this for my family on a regular basis. It has a wonderful flavor and the pork chops are always tender! I found the recipe in a Taste of Home Magazine .

    Recipe #28208

    These ribs are falling apart tender and full of flavor. (A recipe adopted from the kitchen of Mean Chef.)

    Recipe #28316

    Falling-apart-tender with tons 'o flavor! This is very easy to put together and is heavenly to eat. I hope you enjoy it as much as we do.

    Recipe #116208

    I don't even like Pork, but was tricked into tasting this dish when I was told it was chicken. WOW! The meat was sooo tender and juicy; so tender in fact, that it was literally falling apart! It was like nothing I'd ever tasted before! Definitely not like my mother's hard, crusty pork chops! lol! This recipes goes hand in hand w/ some mashed potatoes. Just pour the leftover gravy on the taters' and enjoy!

    Recipe #45940

    This is the way I do souvlaki or shish kebab - and I mean the sandwich with pita bread you can find on nearly every street corner in Greece, not just the skewered meat. This is the best! Prep time does not include marinating time. OAMC instructions provided.

    Recipe #81725

    1 Reviews |  By NitaD

    I took a Chinese cooking class back in the 80's when I had plenty of electives to use up at my Jr. college, this was one of the recipes that I have used over and over during the years. Makes an excellent appetizer. Sticky, sweet with a great Asian flavor. The sauce is so good I sometimes double it to drizzle over rice.

    Recipe #199727

    Unusual pork chop dish, sweet and a little hot at the same time.

    Recipe #46336

    The marinade sauce for this recipe is AMAZING!

    Recipe #203834

    My Mom,(called Nana by her Grands), made these for us for years. They truly do melt in your mouth . If you are a Blue CHeese fan, these are for you. A fix and forget main dish. I always serve either rice or noodles with it so I don't miss any of the yummy gravy. Also, she used very thick bone in chops, I mostly use the boneless ones, but they really should be thick ones, no matter which type you choose.

    Recipe #168227

    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 NOT a big pork fan, but I do like pork tenderloin - it's "the other white meat" very low in fat content (hate fatty meats!) The rosemary makes this absolutely heavenly. Got it out of my old Good Housekeeping cookbook. (my newlywed bible)I like to make my twice-baked potatoes with this,and some broccoli or asparagus(when it's cheap)

    Recipe #49465

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