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    You are in: Home / Cookbooks / Pork/Sausage
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    32 recipes in

    Pork/Sausage

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    45 Reviews |  By Derf

    So good broiled, wonderful luncheon or dinner with a Greek salad and rice pilaf. adapted from Canadian Living mag. (cook time includes 10 minutes marinating time) The photo shows them in a pita, have tried them both ways in and on, equally good either way, also so good just over rice, preferable brown rice.

    Recipe #39526

    These are truly awesome and a cinch to make. Having enough on hand may be a problem cause people eat a lot of them.

    Recipe #59850

    9 Reviews |  By Kim D.

    My husband wanted ham for Christmas, but the local meat market sold out early of honey glazed hams. I decided to try baking my own ham and found this recipe on the internet. I adapted it just a bit using regular mustard and honey instead of Dijon mustard. It turned out great and my husband says he prefered it cooked this way over the honey baked ham! It wasn't near as salty and had a wonderful flavor! Plus, the cost of preparing this ham was about 1/3 of the cost of a Honey Baked Ham!

    Recipe #80345

    Creamy ham chowder. Perfect for winter nights and quick dinners. This is another of my mother's Geraldine Lefever recipes she used while we were growing up. Our children have loved it too!

    Recipe #8673

    These pork tenderloins look so good and it is an easy recipe. Look for the Apple Summer Slaw recipe I will post to have as a side dish. Yummy! This recipe comes from Pillsbury Cool Cooking for Hot Days cookbooklet dated July 1997 #197.

    Recipe #116971

    33 Reviews |  By ~Nimz~

    This was really surprisingly good for such a quick and easy meal. The flavors blended well together and Dave added the mustard on the side. I thought this would serve 4 but Dave was hungry so I stated between 2-4 servings. He kept taking the brats out of the pan while I was cooking. From American Home Town Cookbook made my way.

    Recipe #193905

    From Food TV's "Good Eats". Cook's note: A city ham is basically any brined ham that is packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices". Posted in response to a request.

    Recipe #23438

    This delicious ham is a nice break from the burgers and chicken we do. The glaze is so good!

    Recipe #26792

    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

    This is a Jamie Oliver recipe which we tried when I was trying to convince two friends they would like fennel. It was so fabulous that it's become a staple. The finished roast is marvelous and leftovers (if you have any) are just as good warmed up or made into sandwiches. We generally make an apple and pear compote (apples, pears, lemon juice in a gratin dish in the oven beside the pork) to go with it. A fabulous meal, good enough for a holiday dinner.

    Recipe #122918

    17 Reviews |  By Manda

    This is my mom's recipe. Not sure exactly where she got it from, but it has been a family favorite for years. The original recipe is served over cooked rice, but my dad doesn't like rice, so he eats it over cooked egg noodles. It's great both ways. This is a great recipe that uses ingredients that you usually have sitting around in the cupboard.

    Recipe #16610

    This is a wonderful Fall recipe. It came from a "Taste of Home" magazine. It is warm, filling and makes quite a bit. One of our favorite soups!

    Recipe #103679

    13 Reviews |  By Bergy

    Beautiful combination of flavors with the orange and chili. You could do this recipe in a crock pot, cook on low for 8 hours

    Recipe #12207

    89 Reviews |  By Lennie

    If you like onions, do try this crock pot dish. Note that you will have a LOT of sauce.

    Recipe #16902

    This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

    Recipe #15286

    This is from the Seasonal Cabin cookbook. I haven't tried this recipe although I intend to. it is being posted in responce to a request.

    Recipe #17160

    These are best when grilled over charcoal. Top with jalepeno-jack cheese. For a bolder twist, baste with creole mustard instead of bbq sauce

    Recipe #36097

    Recipe #53009

    6 Reviews |  By HEP MEP

    Found this in the paper a couple years back, and made it till my daughter begged me to stop!(I was overdoing it) It's really good,and using the lean pork tenderloin makes it healthier.I prefer to cut up everything ahead of cooking time,and go from there.

    Recipe #49166

    92 Reviews |  By ciao

    My family loves this hearty main dish. I get requests for it often. It's very quick and easy to prepare, great for when you're in a hurry. You can buy a couple of the ingredients already prepared in the produce section of the grocery store, if you like.

    Recipe #58428

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