13 step pork Recipes

pork chops, bone-in, oil, cream of mushroom soup, milk (1 soup can), water (1/2 soup can), garlic powder or 1/8-1/4 tsp onion powder, salt and pepper, to taste

vegetable oil, boneless pork chops, 3/4-inch thick, garlic, minced, condensed cream of mushroom soup (regular, 98% fat free or 25% less sodium), milk, hot cooked couscous or regular long-grain white rice

racks beef ribs (or pork ribs), salt (or to taste), pepper (or to taste), season-all salt (or to taste), barbecue sauce (your favorite kind )

dried kidney beans (8 oz), sorted and rinsed, red kidney beans, drained with liquid reserved (omit water and step 2), water, salt pork (with rind), diced or 3 slices bacon, cut into small pieces, onion, chopped (1/2 cup), green bell pepper, chopped (1 cup), uncooked regular long grain rice, salt

lean meat, cut into 3cm pieces, onion, finely sliced, ground cumin, chili powder, yellow mustard seeds (ground ), ground cinnamon, ground cardamom, ground turmeric, black peppercorns (cracked ), olive oil, salt, sugar, white wine vinegar, garlic (crushed ), ginger (crushed ), water

boneless pork chops, vegetable oil, campbells condensed cream of mushroom soup, undiluted, water, water (reduced from 1/2), chopped italian plum tomato, chopped fresh parsley, dried basil or 1 tbsp fresh basil leaf, butter or 1 tbsp margarine, lemon juice, dried thyme, pepper, shredded swiss cheese, grated parmesan cheese, ground nutmeg, sliced green onion, campbells condensed cream of mushroom & garlic soup, water, chopped fresh rosemary or 1 tsp dried rosemary, crushed, sour cream

catsup, apple juice, extra virgin olive oil, red wine vinegar, worcestershire sauce, minced garlic, hot sauce, chili powder, kosher salt, pork chops (1 inch thick )

tarragon dijon mustard, onion, chopped, oil (divided for 2 steps), salt and pepper, boneless pork loin chops or 2 -3 lbs pork chops, water, flour (for thickening the gravy, after cooking) or 2 tbsp cornstarch (for thickening the gravy, after cooking)

boneless pork roast, coriander seed, crushed (see step 2), molasses, garlic cloves, minced, anise seed, ground cardamom, ground allspice, ground black pepper, dried mint, crumbled

ground beef, ground pork, water, tomato sauce, salt and pepper to taste, instant dried onion, chili powder, ground cumin, cayenne pepper, dried minced garlic, paprika, dried oregano, white cornmeal, king arthur unbleached all-purpose flour, water

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.