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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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Use this recipe from New Orleans chef Donald Link to make his Fresh Pumpkin Pie this Thanksgiving.
Ingredients: flour, salt, sugar, butter, shortening, water
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Get Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws Recipe from Food Network
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In honor of the greatest state in the Union, I present you with a miscegination of flavors from the Mediterranean, Middle East, Western Europe & Mexico in...
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A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Ingredients: yeast, sugar, water, lard, salt, bread flour
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
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Get Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches Recipe from Food Network
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Grilled pork tenderloin topped with a tasty orange marmalade glaze.
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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Get Squid Ink Spaghetti with Bell Pepper, Calamari, Shrimp, Ricotta and Colonnata Lard Recipe from Food Network
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Get Southern Pan Fried Chicken Recipe from Food Network