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A vivacious, crisp sauce for barbecue that plays with flavor by combining sugar, paprika, white wine, vinegar, and hot sauce!
cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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A nice change from chicken salad or ham spread, this easy cooked pork spread is perfect for crackers or sandwiches, or just to mound on lettuce leaves. It's a great way to use leftover pork from a roast.
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Want to know the secret to Paula Deen's irresistible BBQ sandwich? Read the recipe to find out!
Ingredients: salt, pork butt, onion, water, bay leaves
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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With honey, whole wheat flour, and nonfat Greek yogurt, these cakey cookies are a great snack between meals.
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
cooking.nytimes.com
This recipe is a project that can be time- and labor-intensive You need to dig a hole in your yard and build a fire in that hole to cook the beans An important note: Failing to dig the hole, and using your oven instead, will result in beans that lack bona fides but are 98 percent as good as the ones that guy cooked in a hole in his yard
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These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
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This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze with the ribs.
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This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors.