Spread the pork rinds out in a large baking dish. In a small bowl, stir together the cinnamon and sweetener. Drizzle melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the rinds. Sprinkle with the cinnamon and sweetener, stirring to coat.
In a hot wok add 3 tbs. of olive oil, add chilly past then saute onion until translucent, then set aside. Add the rest of the olive to the pan then add Bagoong, sugar and half of the pork rinds coarsely crushed stir fry for about 3 minutes then re add onion mix onion/chilly mix stir fry for a few minutes, add rice, mix well finly cruish the rest of pork rinds and top, serve.
Break up rinds. If you are using salted pork rinds, mix them with water. Bring to a boil, and drain. If unsalted, skip this step. Combine rinds, onion, tomato, cilantro, chilies, vinegar, and 1 cup water. Season to your liking. Bring to a boil, then simmer 10 - 15 minutes. Heat corn tortillas on a griddle. Fill with mixture and serve.
mix in the ground-up pork rinds, otherwise they will become soggy
lump.
Crush bags of pork rinds and then, in a separate
icrowave the Oberto pork rinds and cool.
Crush the pork rinds with a
In a large pot or Dutch oven, heat the olive oil. Add the onion and bell pepper and cook until onion softens but isn't browned, about 5 minutes.
Add the chorizo and beef, cook until meat starts to brown. Add the garlic and stir.
Add the beer, diced tomatoes, one chipotle pepper, adobo sauce, smoked paprika, pepper, cumin and Worcestershire sauce. Allow to simmer for about 30 minutes, until thickened. Add additional chipotle peppers as desired to raise heat level.
Pour into bowls, top with cilantro, cheddar and ...
Put salt in meal.
Put your pork rinds in.
(Do not crush the rinds too fine.
I use my rolling pin to crush the rinds.)
Add hot water to make up bread (use hands).
Make into pones and bake in a 375\u00b0 oven.
bowl; crumble.
Crush pork rinds in a mortar; transfer to
Crush the pork rinds up until they resemble fine
n half of the crushed pork rinds.
Pat the salmon into
1. Beat eggs and whipping cream until thoroughly mixed.
2. Add paprika to eggs and cream. Mix well.
3. Turn fry pan on to medium heat and add oil.
4. Place pork rinds in plastic bag. Crush with a rolling pan until they are crumbs.
5. Dip chicken in egg batter and then roll chicken in crushed pork rinds.
6. Fry in a covered pan for approximately 35 minutes.
7. Season lightly with salt and pepper.
Melt Butter in deep pan Cook the onions and celery in the butter until tender.
Add Bell's Seasoning and continue to simmer until flavor is mixed Take off heat and add pickle relish Toss with the crushed pork rinds.
Pour the beaten egg over the rinds and toss lightly.
Optional: Add up to 1/2 can of broth until the mixture reaches the desired consistency.
Bake as for regular stuffing, in a casserole or in the bird.
This recipe appeared on a postcard that I bought in the South. It is an old recipe without specific measurements, so the ingredients are prepared to taste and the number of servings.
Preheat the oven to 375 degrees F (190 degrees C).
Combine pork sausage, Italian sausage, pork rinds, and mozzarella cheese in a bowl. Mix well and form into about 48 equal-sized meatballs. Arrange meatballs in a shallow baking pan.
Bake in the preheated oven meatballs are nicely browned and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 20 minutes.
Combine first 4 ingredients, and sprinkle over the pork.
Heat oil in a large skillet over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.
Deglaze pan with Southern Comfort.
Add butter to pan over medium heat with ginger and apples and remaining ingredients, and cook 5-8 minutes or until tender and sauce thickens, stirring frequently. Serve pork topped with the apples.
he breading).
Crush the pork rinds fine, (we like our chopper
Choose quantity of chicken you desire.
Soak in Italian dressing in baking pan.
Mix bag of pork rinds, cup of parmesan cheese and 1/4 cup of soy flour together in food processor.
Blend until texture is similar to bread crumbs.
Place mixture in baggie, add chicken and shake.
Place chicken pieces back in baking pan with the Italian dressing.
Bake for 45 minutes at 375 degrees.
Drain and rinse cactus in cold water.
Put in a medium size bowl with onion, tomatoes, avocado and dressing; chill.
Just before serving stir in pork rinds.
ntil thoroughly incorporated. Combine crushed pork rinds with the flour, and stir