Pork Food Recipes


Categories: Meats
Yield: 8 servings

5 lb Pork roast; loin best
3 1/2 c Sauerkraut; *
8 oz Tomato sauce
3/4 c Molasses; divided
1/2 c Vinegar
3 Apples; medium,cored,sliced
1/3 c Butter; melted
2 tb Lemon juice
1/2 ts Cinnamon

* Rinse and drain sauerkraut.
Put pork on rack in shallow baking pan. Season with salt and pepper.
Bake in preheated slow oven (325 deg) for 2 hours.
Combine tomato sauce, 1/2 c. molasses, vinegar and sauerkraut.
Pour off excess fat from roast and cover with sauerkraut mixture. Bake 45 min. longer or until meat reaches 165 deg.
Combine remaining 1/4 c. molasses with apples, butter, lemon juice and cinnamon.
Cook over low heat for 20 min.
Serve pork and sauerkraut on platter surrounded by apple slices.

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Categories: Mexican, Soups, Main dish
Yield: 12 servings

2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 ea Pork shanks or pigs feet
1 T Salt
2 c Posole
1 t Oregano
2 ea Cloves garlic, mashed
2 T Chopped onion
4 ea Red chili pods,remove seeds

Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat.
Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside.
Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels.
Put in large kettle and cover with water.
Boil until posole has popped.
Mix meat, posole, rind and shanks or pigs feet.
Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour.
Posole may be served as a main dish with hard rolls, tortillas or crackers.
Additional red chili sauce may be added at serving time for more spice.
NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed.
The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor.

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Categories: Bar-b-q, Cajun, Main dish, Meats
Yield: 12 servings

10 lb Boneless Boston Pork Roast
1 c Chopped Onion
3/4 c Choppped Garlic
1/2 c Tiger Sauce
1 t Chopped Parsley
1/2 c Worcestershire Sauce
2 T Steak Sauce (Lea & Perrins)
2 1/2 T Dry Mustard
1 x Seasoned Salt (Dry Rub)
6 oz Tomato Paste
3 T Brown Sugar

Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well.
Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits).
Allow to sit in the refrigerator for 6 hours (or overnight).

Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the roast is 170 degress.
Brush with Tomato Sauce when done and serve.
NOTE: Tiger Sauce is a brand name of sweetened hot sauce.

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Categories: Chili
Yield: 8 servings

1 lb Bacon, chopped
3 lb Lean beef chuck roast, cubed
1 1/2 lb Regular hamburger
2 lb Pork roast, coarsley ground
1 x (Boston butt)
4 T Prepared garlic in oil
3 ea Large onions
4 oz Canned chopped chilies
6 ea Fresh Jalapeno chilies, chop
5 T Freshly ground DRY Mexican
1 x Chilies, Anaheim if possible
2 T Freshly ground DRY Ancho chi
2 T Good quality chili pepper
1 1/2 T Hungarian paprika
4 T Fresh ground cumin seed
1 T Fresh ground black pepper
2 T MSG or Accent (optional)
1 T Tabasco sauce
2 T Worchestershire sauce
1 pt Beef stock
1 pt Canned tomatoes
Winner of the 1985 NY State Chili Cook-Off
Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot. Brown the meat and garlic in the skillet.
Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines. Serves 8 generously.

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Categories: Oriental, Main dish
Yield: 4 servings
1 T Hoisin sauce
2 T Soy sauce
1 t Seseme oil
1 Fresh garlic finely chopped
4 T Sugar
1/2 t Salt & pepper

---lb pork roast boneless---
Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide.
Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours.
Bake in pre-heated oven 375 deg for 25 minutes.
Turn meat over and bake for an additional 25 minutes.

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Categories: Pot roast, Main dish, Meats, Breads
Yield: 6 servings

1 1/2 lb Pork roast; shoulder, bnlss
1 Garlic clove; minced
1 tb Oil
5 md Carrots; cut 1/2" pieces
3 md Potatoes; peeled & cubed
1 1/2 c Water
1/4 c Tapioca; quick-cooking
1 tb Worcestershire sauce
2 Bay leaves
1 ts Thyme; dry and crushed
1/2 ts Salt
1/4 ts Nutmeg; ground
1/2 ts Salt
1/4 ts Pepper
1 cn Tomatoes; cut-up, (28oz)


1/2 c Flour
1/2 c Cheddar cheese
1/3 c Cornmeal; yellow
1 ts Baking powder
ds Pepper
1 Egg; beaten
2 tb Milk
2 tb Oil
2 tb Cheddar cheese; shredded

Cut pork into 1" cubes. In a large skillet brown pork and garlic in hot oil. Drain well.
Meanwhile, in crockpot combine carrots, potatoes, water, tapioca, sugar, worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat and undrained tomatoes. Cover; cook on low-heat setting for 9-11 hours or on high-heat setting for 4-5 hours.
If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Prepare cormeal dumplings. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (DO NOT LIFT COVER). Sprinkle dumplings with cheese.
DUMPLINGS: In a medium mixing bowl stir together flour, cheddar cheese, cornmeal, baking powder, and pepper.
Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just till combined. Use in Pork stew with cornmeal dumplings, above.

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Categories: Main dish, Meats, Fruits, Appetizers, Microwave
Yield: 6 servings

12 oz Package dried apricots
1 3-inch stick cinnamon
1/2 Lemon, seeds removed
1/2 c Water
1 c Apricot nectar
2 T Orange juice
3 T Honey
6 lb Loin of pork roast with Bone tips Frenched

1. Remove twice as many dried apricot halves from the package as there are bones on the roast and set aside. Place remaining dried apricots, cinnamon, the juice from the lemon half, the remainder of the lemon half cut into quarters, and the water in a medium-sized heat-resistant, non-metallic bowl.

2. Heat mixture, uncovered, in Microwave Oven 8 minutes or until apricots are tender. Remove cinnamon stick and lemon peel chunks.

3. Add apricot nectar, orange juice, and honey. Heat, uncovered. in Microwave Oven 2 minutes.

4. Spread glaze over pork loin and heat, uncovered, in a shallow, heat-resistant, non-metallic baking dish in Microwave Oven about 1 hour or 10 minutes per pound, or until meat thermometer inserted in the thickest part of the meat registers 165F.

5. While roast cooks, baste meat with glaze. Place thickest section of roast to outside edge of turntable.

6. Allow roast to stand wrapped in aluminum foil 15 minutes. DO NOT PLACE THERMOMETER OR ALUMINUM FOIL IN MICROWAVE OVEN.

7. Before serving, place two of the reserved apricot halves on each bone tip. Press apricot halves firmly together so they stay in place. Pork should be cooked to well-done.

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Categories: Pork
Yield: 8 servings

3 lb Pork roast
1/2 c Apple cider
1/2 ts Dried sage
1/4 ts Pepper

Place pork roast in Tender Cooker, add cider, sprinkle with sage and pepper.
Cover, add indicator, and cook on high for 30 minutes.

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Categories: Pork, Main dish, Tex-mex
Yield: 8 servings

2 Onions; chopped
2 Carrots; peeled; sliced
5 lb Loin or shoulder pork roast
2 ts Salt
1/2 ts Oregano
1/2 ts Ground coriander
3/4 c Beer

-----------GREEN SAUCE--------

2 tb Olive oil
1 Onion; chopped
1 cl Garlic; peeled, chopped
10 oz Tomatillos
1/2 ts Dried oregano; crumbled
1/2 ts Dried cilantro
2 tb Wine vinegar
Salt and pepper
Heat oil in small skillet.
Saute onion and garlic until limp.
Drain tomatillos; reserve liquid.
Combine tomatillos, 1/2 c. reserved liquid, onion, garlic, oil, oregano, and cilantro in jar of electric blender; puree.
Heat skillet over moderate heat.
Pour in sauce; cook 10 minutes. Remove from heat; add wine, vinegar, salt, and pepper.
Chill sauce; serve with pork.
From:Encyclopedia of Creative Cookery, LISA CRAWLEY

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Categories: Mexican
Yield: 8 servings

3 lb Pork roast,lean end cut
1 cn Tomatoes,cut into quarters
-(16 oz)
2 Large onions,chopped
4 Garlic cloves,chopped fine
12 Green chiles,cut into
-thin 2" strips
2 Jalapeno peppers,chopped
-fine (optional)
1/2 ts Dried oregano
1 Large bay leaf
1/2 ts Dried basil leaves
1/2 cn Beer
2 cn Chicken broth (14 oz ea)
1 c Chopped scallions
1/2 c Fresh cilantro
Salt to taste

1. Puncture the roast with a sharp knife and insert two split garlic cloves.

2. Warm the oven at 325'F. Roast the pork in the oven until it's done.

3. Allow the meat to cool. Save the meat juice. Discard the excess fat and cut the meat into bite-size cubes.

4. Place the meat in a cooking pot. Add the meat juice.

5. Add the oregano, garlic, bay leaf, onions and salt. Add water if the meat juice is not enough.

6. Cover the pot and simmer over medium heat for about 20 minutes.

7. Add the chiles, tomatoes, basil and chicken broth. Simmer for about 15 minutes.

8. Add the beer. If more liquid is needed, add another can of beer. Simmer for 15 minutes.
9. Serve in soup bowls and garnish with chopped cilantro and scallions. Serve with refried beans and warm flour tortillas. Makes 6 to 8 servings.

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Categories: Meats, Clay pot
Yield: 8 servings

1 md Onion, minced
2 lg Green apples, peeled/chopped
1/2 lb Bulk pork sausage, uncooked
4 Celery stalks, chopped
3 tb Butter
1 c Raisins
1 c Bread crumbs, moistened with
-water to soften
1 t Salt
ds Freshly ground pepper
1 t Dried sage
2 t Dried basil
1 Boned pork roast (5 lb),
-trimmed of fat
1/2 c White wine
2 tb White wine
2 tb Honey
1 tb Prepared hot mustard (opt)
2 t Dried thyme, divided
1 t Arrowroot

From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95) by George Macleod Sales and her husband, Grover.

Saute onion and celery in butter until slightly transparent.
In large bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash of pepper, sage and basil.
Add moistened bread crumbs and onion-celery mixture, and combine well.
Pre-soak a clay pot, top and bottom, in water for 15 minutes.
Lay open a roast and sprinkle with 1 teaspoon thyme. Spread cavity of roast with stuffing; press firmly.
Roll roast and tie with unwaxed dental floss or butcher's string.
Rub outside of roast with a mixture of thyme and pepper, then place stuffed roast in pot.
Combine wine, honey and mustard and pour over roast.
PLace covered pot in a cold oven.
Set temperature at 480'F.
Cook for about 2 hours, or until thermometer registers 160 degrees. Remove pot from oven and pour off liquid into a saucepan.
Skim or siphon surface fat from liquid and heat, Mix arrowroot with 2 tablespoons wine and stir into sauce.

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Categories: Meats
Yield: 3 servings

3 lb Pork roast, fat trimmed,
Boiled, cooled, shredded by
Your own little fingers so
As to be stringy.
1 md Onion, chopped fine
1 cl Garlic, minced
2 tb Oil
2 tb Brown sugar
1 tb Horseradish
2 tb Vinegar
1/8 ts Black pepper
1/8 ts Cayenne pepper
1/2 tb Dry mustard
1 ts Salt
1/2 c Celery
1 c Water
4 tb RealLemon concentrate
1 c Red Gold catsup
3 tb Worcestershire sauce

To prepare: Cook onion and garlic in oil until lightly brown. Add dry ingredients and blend in. Add remainder. Simmer slowly for 1 to 2 hours.

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