38141 pot pork prune port Recipes

prunes, dry white wine, pork tenderloin, butter, seasoned flour , for dusting, red currant jelly, whipping cream, lemon , juice of

port or other sweet red wine, raisins, honey, olive oil, boneless loin pork chops, salt, divided, black pepper, fat-free , less-sodium chicken broth

pitted prunes, port wine (i use cask old port), red wine (i use a lambrusco type), vanilla bean, sugar

stilton cheese, butter, port wine, ground mace, toasted walnut halves, melted butter , to pour over the top

pork roast (or larger!) or 2 -3 lbs pork loin (or larger!), chicken gravy mix (3 dry packets, you can use less , but modify the water(1 cup per packet accordingly), italian herb seasoning (has to be durkee grill creations italian herb marinade mix, use 1/2 dry packet), water, extra virgin olive oil

pork tenderloin, mushrooms, canned, undrained, beef broth, cream of mushroom soup, lipton onion soup mix

pork,fresh ,loin,center rib roast, boneless, potatoes, onion, baby carrots, celery stalks, water

pork, apple, carrots, cabbage, brown sugar, apple cider vinegar, potatoes, salt, pepper

boneless fatty pork shoulder , cut into 1-inch pieces, fresh pork fat (not salted), cut into 1/2-inch pieces, water, onion, finely chopped (1 cup), garlic cloves, finely chopped (1 tbsp), turkish or 1 california bay leaves, salt, black pepper, ground allspice

plain flour, pork shoulder, diced, olive oil, brown onion, cut into thin wedges, garlic cloves, crushed, port wine or 1 cup prune juice, water, pitted prunes, thyme leaves

salt, garlic cloves, minced very fine, fresh ground black pepper, dry mustard , preferably colman s, dried sage, dried thyme, olive oil, olive oil, boston butt or 1 (4 -6 lb) pork shoulder butt or 1 (4 -6 lb) fresh ham, trimmed of most external fat, white pearl onions (fresh or frozen , partially defrosted if frozen), chopped leek (white part only ), chopped carrot, port wine, beef stock or 1/2 cup chicken stock, honey, pitted prune, armagnac , slivovitz, plum brandy, bay leaves, salt & freshly ground black pepper

pork loin, prune, sauerkraut, shredded carrot, salt and pepper

pitted prunes, port wine, dry red wine, chicken liver, butter, softened, lemon juice, salt, pepper, grated onion (or more to taste), garlic clove, mashed, eggs, hard boiled, cognac (optional), chopped fresh parsley (optional), best smoked bacon

center-cut pork chops, 1-1/4 to 1-1/2 inches thick, olive oil (more as necessary), thawed white pearl onions (or 1 cup chopped onions), chicken or 1/2 cup pork stock, port wine, balsamic vinegar, salt and black pepper

boneless beef chuck roast, olive oil, tawny port, beef consomme (canned ), flour, butter, fresh mushrooms (chopped ), garlic (crushed or minced ), salt and pepper, parsley (garnish ) (optional)

vegetable oil, pork steaks, cut into large cubes, ground coriander, all-purpose flour, ruby port, chicken stock, shallot, peeled, light muscovado sugar, fresh cranberries, peeled chestnuts, drained, salt & freshly ground black pepper

pork steak (or any type of pork would probably be easier with a roast), hidden valley original ranch dressing, pepperoncini peppers, water

pork chops, thick cut, bone in, onion soup mix, chicken broth, cream of chicken soup, pork gravy mix