All recipes » Main dish » North american » Pork » Mardi Gras

	Breakfast Bacon Explosion by Patti Fisher Breakfast Fatty, we haven’t done a Fatty or AKA Bacon Explosion for some time and I was feeling the need. I dreamed of this one night a Breakfast Fatty and the next few days gave some thought as to how to put eggs in it. All said and done this one was a dream come true. I stuffed this big guy with O’Brien potatoes, eggs, garlic,…	1 vote 2871 views
	Honey Mustard Country Ribs by Patti Fisher Honey Mustard Country Ribs, sometimes when you do a recipe everything comes together just right. It’s better than just good! This is one of those recipes. Our Honey Mustard Country Ribs is one of those times. They were tender, juicy and full of flavor because we used our Date Night Doins seasonings and honey mixed with Briggs True…	1 vote 1440 views
	Scalloped Potatoes & Ham by Patti Fisher This was a great, homey, comfort food recipe. We love ham because there’s so many ways to use the leftovers…and there’s always leftovers. We’re having a potluck at our community center and this is sure to be a hit. It would also work great as an after Church brunch. You can add chopped spinach, broccoli or your favorite veggie blend…	2 votes 2 comments 7757 views
	Maple Mustard Crown Roast of Pork by Patti Fisher We wanted to do something different and extra special for one of our Holiday dinners. Patti loved the idea of a crown roast of pork; Ken loved the frilly gold crowns on the frenched pork bones. We’ve mentioned many times the lovely folks we meet at the Murrieta Farmer’s Market. Well, a delightful family named Allee including their…	1 vote 1837 views
	Bacon-Wrapped Pork Tenderloin Kabob's by Robyn Savoie The smoky flavor of the bacon makes this dish a killer! I lay fresh rosemary sprigs on the serving platter for presentation. When you place the hot kabob's on the bed of rosemary, the aromatics is amazing!	1 vote 2 comments 11661 views
	Spicy Chipotle Pork Tenderloin by Robyn Savoie Big and bold, tender and juicy, these pork tenderloins get a dose of sultry Southwestern flavor from smoky adobo sauce and canned chipotle chilies.	1 vote 5219 views
	Sauerkraut and Sausage Casserole by Glenn I found this in the Lititz Church of the Brethren Cookbook credited to Helen Forry. I love sauerkraut and this just looks too good. It is on my list to try.	3 votes 2 reviews 1 comment 7595 views
	(August) Bonaparte d'août by Les Cochren Deboned Neckbones created on Napoleon's birthday- August 15th Slow Cooked Pork served with Parmesan Cheese, peppers and onions on a French Roll or Buttered Croissant	1 vote 1701 views
	Southern Low Country Braised Pig's Feet by Smokinhotchef This recipe sings low country with high notes. A very significant part of African American heritage and culture. Pig's feet, along with the other 'undesirable' discarded parts, like ears and chittlins' were a staple in the slaves' diets as well as pinto beans and cornbread, also their personal vegetable gardens. This was sustainable…	1 vote 1 comment 27990 views
	Sunday Roast Pork Loin by Smokinhotchef I have an expansive family and we love each others company. Sundays are fairly laid back and packed with great jokes, laughs and most importantly, family! We talk about the week's events and how our gardens are progressing and make sure we phone those of us who can't make it, and touch base This recipe is a no fuss dish with plenty…	1 vote 1 review 5536 views
	Chinese Barbeque Glazed Ham Steaks by Smokinhotchef This a quick and fun recipe featuring fruit cocktail. Kids young and old will love. Adults feel free to partake as well!.	1 vote 1 comment 6884 views
	Breakfast, Brunch, and Dinner on Pumpernickel w/ Roasted Red Peppers by Smokinhotchef In the business that is keeping our families excited for meal time and with time constraints of the essence, we as meal planners must digress! or NOT! This recipe contains everyday ingredients, but put together in a way that will get the credit you…	1 vote 1 review 2598 views
	Orange Glazed Pork Roast by Bob Vincent This is a tasty Pork Loin Roast. The glaze and sauce are from "Cajun-Creole Cooking" by Terry Thompson published in 1985. I have added an injection liquid of melted butter and orange juice which keeps the pork very moist while cooking and some additional spices. I cooked the roast to 148^ then rested it for 15 minutes before…	2 votes 3992 views
	Creole Pickle Meat by Amos Miller Folks ask if they can use smoked sausage, andouille sausage, ham, smoked butt and all kinds of other meats. The answer is, sure - its a free country. This recipe will also work with venison. But you will not truly experience Creole cooking if you do not use 'Pickle Meat', especially pickled pork, when you make Red Beans to go…	2 votes 15117 views

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