This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.
These kabobs are served with a greek pasta salad. Filling and delicious.
A very simple, yummy spaghetti recipe for anyone to make or enjoy! Serving sizes are half a cup each.
Spice rubbed bone-in blade chop replaces the traditional pork butt to deliver a smaller quantity of pulled pork without waiting half a day to cook.
Side ribs are cheaper than back ribs - there is lots of bone, but you can still get nice portions of meat.
Cantonese Barbecue Pork recipe
A gently seasoned homemade Italian sausage. Fennel seeds, oregano and a bit of garlic. Perfect for making up a batch of bulk Italian sausage for use in other recipes.
A delicious grilled Cuban sandwich is perfect for a quick and easy week day dinner.
Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.
We love the Hot and Sour soup at Lettuce Wok 'n Roll, our local Chinese restaurant, and this is my attempt to re-create their delicious concoction. Sorry that the amounts are inexact. I didn't measure very carefully when I started making the soup.
Cajun Pork Burgers recipe
Start your summer off with a bang by trying this succulent dish that is sure to satisfy your tastebuds.
I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!
"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.
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