In a large pan, cook pigs feet with water and salt for 1 1/2 hours or until very tender.
Remove pigs feet from liquid and let liquid stand until cold.
Skim fat off top of cold liquid, then add vinegar and spices and bring to a boil.
Pour over pigs feet in a sterile glass jar, and let stand 2 days before eating.
Brown skin on pigs feet by holding over gas flame.
Wash and scrape well in warm water.
Place in kettle and add enough water to cover well over the meat.
Bring to boil and skim the foam. Lower heat and simmer slowly.
Add garlic, salt, whole peppercorns, onion and paprika.
Simmer until meat is tender and separate from bones, about 4 to 5 hours or 45 minutes in pressure cooker.
Wash pigs feet.
Boil until meat will slip from bone.
Drain. Place meat in bowl.
Combine vinegar, cloves, salt, pepper, bay leaf and onion.
Boil 30 minutes.
Add 2 cups broth in which the pigs feet were cooked.
Strain.
Pour over pigs feet.
Let stand 3 days.
Place pigs
feet,
onion, celery, green pepper, seasonings and vinegar in 8
quart saucepot.
Add 4 cups of water or enough to cover pigs feet.
Bring to a boil.\tReduce to medium heat; cover. Cook 3
hours
or
until pork is tender and meat starts to pull away
from\tthe
bone.
Stir
in
tomato sauce. Simmer
15 minutes.
Serve
immediately
as
pigs
feet
cool quickly.
Makes 4 to 6 servings.
Have butcher split the trotters for you.
Then scrub each one until super clean.
Put the pigs feet and all other ingredients in a large pot and cover with cold water.
Cover tightly and bring to a boil over high heat.
Reduce heat and simmer slowly 3 to 4 hours or until fork-tender.
Be prepared to dine!
Serves 10 to 12.
Cook
4 front pigs feet until you can take the
Clean pigs' feet.
Combine ingredients.
Cover with water and boil over medium heat until tender.
May be necessary to add water during cooking, however, add a small amount at a time once almost tender.
Allow most of the water to cook out, causing the remaining liquid to be rather sticky.
-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
our the contents into a slow cooker. Add the chuck roast, cover
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
Line a slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place
Open Reynolds(R) Slow Cooker Liner and place it inside
-6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Trim
Line your slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
Cover and cook on low for 6 hours.
Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner; set aside
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
he seared beef to a slow cooker.
Deglaze the saute pan
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Place apples in prepared slow cooker. Combine oats, raisins, brown sugar, butter, and cinnamon in a small bowl. Spoon mixture into centers of apples, patting in with the back of a spoon or a narrow metal spatula. Mound any remaining oat mixture on top of apples. Pour apple juice around apples in cooker.
Cover and cook for 3 hours on low.
Transfer apples to serving bowls and drizzle with cooking liquid.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat