20 basic pork egg Recipes

basic ingredients, miso paste, dashi or wakame sea weed + hot water or vegetable soup stock, scallions, other things you can add, mushrooms, cubed tofu, water chestnuts, somen noodles, egg plant, potatoes, radish ), pork slices (this would make the soup tonjiru), carrot

ground veal, ground pork, ground beef, red onion, garlic cloves, parsley, italian seasoned breadcrumbs, egg, salt, pepper, marinara sauce

brown rice, cooked, cold, green onions, chopped, oil , to 4, soy sauce, salt (optional), sugar (optional), sherry wine, eggs, beaten, roast pork (optional), roast beef (optional), lamb , roasted (optional), duck , roasted (optional), turkey , roasted (optional), chicken , roasted (optional) or , boiled (optional), boiled ham (optional) or baked ham (optional), bacon, pan fried (optional), chinese sausage, steamed (optional), crabmeat, flaked (optional), lobster, boiled and diced (optional), shrimp, cooked (optional), bamboo shoot (optional), bean sprouts, blanched (optional), celery, blanched (optional), cucumber , add at the very end (optional), green peas , parboiled (optional), lettuce , add at the very end (optional), mushrooms, fresh, canned (soak if dried, optional) (optional) or dried mushroom (soak if dried) (optional), onion (optional), bell pepper (optional), pimiento (optional), scallion (optional), string bean , parboiled (optional), tomato, peeled , add at the very end (optional), water chestnut (optional), almonds, blanched and chopped (optional), peanuts, chopped (optional), walnuts, blanched and chopped (optional), raisins (optional)

ramen noodles (hold on to the seasoning packet. you may need some of it), leftover cooked beef or 2 -3 oz cooked pork or 2 -3 oz cooked chicken, sliced thin or 2 -3 oz cooked shrimp, beef broth (the meat you use will determine which broth you choose) or 2 cups chicken broth (the meat you use will determine which broth you choose) or 2 cups vegetable broth (the meat you use will determine which broth you choose), broccoli slaw mix (alone or combined) or 1 1/2 cups coleslaw mix (alone or combined) or 1 1/2 cups shredded cabbage (alone or combined) or 1 1/2 cups carrots (alone or combined) or 1 1/2 cups snow peas (alone or combined) or 1 1/2 cups bok choy (alone or combined) or 1 1/2 cups bean sprouts (alone or combined), green onions, thinly sliced, chopped fresh cilantro (optional), hard-boiled egg (optional), soy sauce , to taste, sesame oil (to taste), grated fresh ginger (optional), red pepper flakes (optional)

salami, try : salami felino, finocchiona, napolitano, soppressata or cacciatore or a bit of each., bacon bits or small pieces of kielbasa or other such flavourful sausage., shaved smoked ham ., olives , basic lack or kalamata type, red, pink, green or brown., artichokes, fresh , in a jar or whatever. i like fresh., mushrooms , , . puffballs, morels, oyster, button, straw, porto bella, shitake, etc., tomatoes , please use vine ripened., fresh mug bean or alfalfa sprouts., peppers , bell, anaheim, whatever suits., fresh melon , cantaloupe, honey dew, etc., asparagus tips. again , fresh is best but any kind in a pinch; or use fresh spinach., cheese. take your pick according to your taste. different taste in cheese really changes the whole salad., cooked beetroot. fresh is best but canned will do. drain well ., baby (miniature) corn cobs; well drained ., olive oil. i use the old fashioned kind to get more flavour., some good wine vinegar, smoked salmon. if you can tsp get good smoked salmon don tsp use any ., braised small medallions of spiced beef , lamb, pork, fowl, alligator, etc. dice into 2 by 2 cubes. take your pick or do two or three kinds and let your table mates choose. cook to taste, cool before serving., shrimp , crab, lobster, squid, fish, etc. if it needs cooking do that and let it cool., boiled egg sliced ., salad dressings of your choice., seeded dates ., raw cauliflower or broccoli., sunflower seeds or your choice of nuts., sliced tomatoes & sliced bell or anaheim peppers., fresh endive or iceberg lattice. try the tinder tips of watercress, romaine lattice, etc., sliced maui onion. if you can tsp get maui onions get the mildest you can find ., anything i forgot

bell peppers (red, yellow, and red ), ground meat (mix of veal, pork, and beef), eggs, italian breadcrumbs, garlic cloves, minced, shallot, finely diced, dried oregano, dried oregano, parsley, thyme, rosemary, finely chopped, cooked brown rice, basic pasta sauce

lard, pork shoulder, cut into 1/8th-inch cubes and seasoned with salt and pepper, carrots, cubed into 1/4-inch dice, spanish onion, cut into 1/4-inch dice, red hungarian peppers, cut into 1/4-inch cubes, paprika, speck, cut into 1/4-inch cubes, cinnamon, red wine, recipe strudel (see basic recipe ), egg yolks, beaten, recipe green apple sauce (see recipe )

pork sausage,ground, butter, stalks celery,chopped, onions,chopped, loaves day-old white bread ,torn into small pieces, dry sage, salt and pepper to taste, eggs,lightly beaten, chicken broth

all-purpose flour, salt, seasoned pepper (we like lawry s lemon pepper), wafer-thin boneless pork chops, vegetable oil

tortellini , recipe follows, basic tomato sauce , recipe follows, parmigiano-reggiano, grated, flour, eggs, extra-virgin olive oil, butter, extra virgin olive oil, ground turkey, ground veal, ground pork shoulder, prosciutto, finely diced, mortadella, finely diced, egg, beaten, parmigiano-reggiano, grated, nutmeg, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste

bread, broken into small chunks (stale or fresh), milk, eggs, condensed tomato soup, undiluted, onion, diced, button mushroom, diced, celery, diced, garlic cloves, minced, dried parsley, dried basil, dried oregano, dried sage, salt, pepper, lean ground beef, ground pork

basic pasta dough , recipe follows, extra-virgin olive oil, onion, finely chopped, fresh pork sausage, ground beef, canned tomatoes with juices, crushed, fresh hot chile pepper, finely chopped, eggs, freshly grated caciocavallo or pecorino romano, plus more for topping pasta, all-purpose flour, extra-large eggs, extra-virgin olive oil

basic pasta dough , recipe follows, extra-virgin olive oil, butter, onion, diced, best-quality pork sausage, removed from casing, white wine, milk, scant half-cup chicken stock, homemade or canned , recipe follows, tomato paste, salt and pepper, parmigiano-reggiano , for grating, flour, eggs, extra-virgin olive oil, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems

butter, ground pork, ground veal, parmigiano-reggiano, grated, plus more for garnishing pasta, flour, milk, salt and pepper, nutmeg, egg, beaten, recipe basic pasta dough , recipe follows, basic tomato sauce , recipe follows, besciamella , recipe follows, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste, flour, eggs, extra-virgin olive oil

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

boneless pork loin , about 4 lb, virgin olive oil plus 4 tablespoons, onion, thinly sliced plus 4 cut in halves, fennel, thinly sliced, leaves removed and set aside, chopped pork shoulder, fennel seeds, freshly ground black pepper, chopped fresh rosemary, garlic, thinly sliced, eggs, recipe courtesy of mario batali, virgin olive oil, pancetta, chopped into 1/8th-inch dice, spanish onion, thinly sliced, crushed chilies, shelled fresh lima beans or 1/2 lb soaked and cooked, escarole , cut into 1/2-inch ribbons, basic tomato sauce , recipe follows, freshly ground black pepper, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

baking potatoes , like russets, peeled, cut into 8 pieces and held in water, butter, chopped onion, garlic, finely chopped, parmigiano-reggiano, grated, plus more for garnishing pasta, diced mortadella, stracchino , or taleggio, chopped thyme, chopped oregano, egg, beaten, recipe basic pasta dough , recipe follows, ragu bolognese , recipe follows, flour, eggs, extra-virgin olive oil, extra-virgin olive oil, butter, onions, finely chopped, stalks celery, finely chopped, carrot, scraped and finely chopped, garlic, sliced, veal, ground, pork, ground, beef, ground, pancetta, ground, whole peeled tomatoes , crushed by hand, with the juices, milk, dry white wine, chicken , beef, veal, or vegetable broth, salt and pepper

extra-virgin olive oil, red onion, cut into 1/4-inch dice, ground pork , ground at the fattest grind, sweet sausage, cut into 1/2-inch thick rounds, pancetta, cut into 1/4-inch cubes, several gratings nutmeg, tomato paste, dry red wine, italian tomatoes , crushed by hand, with juices, recipe basic pasta dough , recipe follows, ricotta, fresh basil , leaves cut into chiffonade, freshly grated parmigiano-reggiano, butter, flour, eggs, extra-virgin olive oil