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    You are in: Home / Cookbooks / This Little Piggy Went To Market
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    375 recipes in

    This Little Piggy Went To Market

    From chops to ribs, they are all winners!
    « Previous 1 2 3 4 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    A filling spicy rice and sausage dish that is baked with picante sauce, sour cream, and cheese. Adapted from a recipe websites newsletter.

    Recipe #169035

    I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.

    Recipe #152433

    This is a great twist on traditional fried or smothered cabbage - taken from the Tony's Seafood of Louisiana website (who are quoting a Mulate's recipe). How can we go wrong? YUMMO!! My DH brought me a tee back from Mulate's when he was down helping recovery efforts after Hurricane Katrina - needless to say we love the region and the food - and now I can say I "perk" up a bit when I see Mulate's anywhere. I can't wait to get down there myself just to sample my way around the region! How DO I get one of those traveling shows myself? ;)--

    Recipe #215647

    10 Reviews |  By BecR

    A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

    Recipe #106298

    3 Reviews |  By I'mPat

    From Ready Steady Cook and Chef Tom Klime. Have not included 15 minutes chilling time.

    Recipe #457000

    I did not want to lose this....got off of about.com and have made a few times. Family loves it.

    Recipe #412592

    12 Reviews |  By Blues

    I found this recipe while browsing the web looking for ideas for a dinner party. I was very impressed and everyone loved it!

    Recipe #18703

    This recipe is from a german website that has translated this recipe from german.

    Recipe #422907

    161 Reviews |  By Fauve

    A crowd-pleaser for Holiday gatherings. This is my most requested recipe. These are best served with Versatile Mustard Dip (Recipe #150023).

    Recipe #46078

    From an old 1979 issue of Southern Living. My 21 year old son still requests this treat often.

    Recipe #38629

    Another variation on the tradional Chamorro estufao.

    Recipe #322536

    This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.

    Recipe #316649

    This recipe is a traditional island favorite. It's usually served during village fiestas with red rice and various other sides; but my family enjoys it any time. Enjoy!!

    Recipe #278342

    Easy stove-top recipe with good flavor. I got this out of one of those little cookbooks at the check-out line ... a major addiction for me. :) We always serve this with Fideos a la Mexicana.(#256104)

    Recipe #256101

    Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :)

    Recipe #268528

    21 Reviews |  By Rita~

    This is the Hawaiian version of barbecued chicken with a Thai influence. The chicken is traditionally grilled. Huli huli means "turn turn" in Hawaiian and refers to turning the chicken on the grill.

    Recipe #119415

    For those days when you are craving slow braised goodness of ribs. The recipe comes from Bon Appetit.

    Recipe #447007

    These are great empanadas. You can add cooked, diced white or sweet potato. Make them any size you want. They make wonderful appetizers served warm.

    Recipe #36943

    These ribs are to die for! The meat just falls off the bone! One of my families favorites

    Recipe #209390

    My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta.

    Recipe #28768

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