Cover peas with water and soak overnight.
Drain and rinse. Cook all ingredients except for potatoes for 2 hours.
Add potatoes and cook for another 40 minutes.
Remove bones and puree in an electric blender.
Return to saucepan.
Use same recipe for fresh bean soup.
For corn relish.
Fry bacon
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
For Pork Filling: In a dutch oven or soup pot, Boil together 1/4
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
This was my mom's recipe for pork chops. I do not add
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
th the dressing. Let sit for 15 minutes, toss again and
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
he oil in a large soup pot, then saute the onions
Place pork and posole in crockpot.
Add water and spices.
Cook on low for 4 hours.
Top with sour cream and salsa.
and saute, while stirring occasionally, for 3-4 minutes or until
slow cooker. Place the pork roast into the slow cooker
ver high heat, combine the pork, salt and water to cover
he marinade and decide for themselves.
For stuffing combine the following