results for "pork"
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This is not your ordinary burger!
These two delicious sauces can be used at home to dress up leftover meats.
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
This pork dish, which is meant to be served over rice, takes its distinctively briny flavor from a combination of dried shrimp, dried scallops, and dried mushrooms, all of which should be soaked separately in hot water for at least an hour to soften them. Continue...
These delicate meatballs, far from the American idea of "Swedish meatballs".
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
These Croatian sausages are skinless and spicy.
Beef ribs are chewier than pork ribs, but can be succulent if cooked correctly.
The recipe is from Ktown's popular B.C.D Tofu House.
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
A specialty of dumpling houses in Tbilisi, Republic of Georgia, these large, juicy pork-and-beef-filled pockets are spiced with chiles, cilantro, and fenugreek.
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon.
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.