TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
n no time.
Make Recipe#390416 combining all the dry
Skin shrimp with tail on.
Part the shrimp at the back, not cutting through.
Slice pork equal length with the shrimp, so with celery and sausage.
Marinate pork and shrimp with the soy sauce. Place shrimp on the wrap; stuff with the pork, sausage and celery. Roll and wrap.
Seal wrap with egg white.
Deep fry until golden brown.
Carefully take out bone and meat of whole chicken without tearing the skin.
Marinate chicken skin with soy sauce and lemon. Grind or chop chicken meat.
Mix ground pork, sliced vienna sausage, cheese, pickles, scrambled egg, soy sauce, dash of salt and pepper.
Mix ingredients well; tightly stuff chicken skin so that boiled egg should be in the middle.
Close tightly the opening of stuffed chicken.
Bake at 325\u00b0 for 1 hour and 25 minutes.
Cut the pork into 2-3 inch pieces.<
mix all the ingredients except pork.
cook in low flame.
lay down the pork and cover it.
you may add water and soy sauce until the meat is tender.
top with plain rice and its ready to serve.
Cut the pork into 1/2 inch cubes
Sear pork in 2 Tablespoons olive oil.
In a saucepan, put pork, vinegar, 1 tablespoon garlic, bay leaves, soy sauce, salt and pepper.
Bring to a boil, then simmer, uncovered, until pork is tender (about 40 minutes; test with fork).
If the sauce is reduced, add about 1/2 cup water.
Remove meat from sauce.
oil and salt; pour over pork. Cover and cook on low
he roast.
Cook the pork roast for 6 hours on
he pork, (I use country style ribs but any cut up pork is
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
peppercorns, and fat. Shred the pork and set aside.
You
Prepare Shredded Savory Pork and Chile Colorado as directed.
ake deep slits into the pork with a small knife. Stuff
et it aside.
Rinse pork in warm water and stab
Plunge the pork into a pan of boiling
owl: Squeeze lemon juice over pork. Season pork with cumin, pepper and
Cut short style pork ribs between bones into pieces.
Mix 1 tablespoon five-spice powder, sugar, salt, msg, water, and potato starch.
Let stand in refrigerator for 5 hours.
Add 2 eggs; mix.
Dip in more potato starch then bread crumbs.
Deep fry in older oil 375 degrees Fahrenheit (as told) until dark spots of blood seep out of bones or until golden.
Dry on paper towels.
Spritz with lemon juice.
This was given to me by a cook who only makes 10 pounds at a time so adjust as needed.