ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES
Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
- Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.
Nutrition Facts : Calories 655 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.54 milligram of sodium
BRAISED PORK WITH FENNEL (SLOW COOKER)
Similar to sauerbraten without the overnight marinating. Pork maybe sliced in chunks or shredded before serving with sauce. I serve with boiled potatoes and steamed carrots.
Provided by Mikekey *
Categories Pork
Time 6h30m
Number Of Ingredients 15
Steps:
- 1. Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
- 2. In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the slow cooker.
- 3. Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low. Sauté the onion and fennel until just a little golden. Transfer them to the slow cooker.
- 4. In a small bowl, mix together the vinegar and sugar. Pour the mixture over the pork. Add the tomatoes.
- 5. In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
- 6. Cover the slow cooker, and cook on low for 6-8 hours.
- 7. Remove the pork from the slow cooker and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
- 8. Turn slow cooker to high and stir cornstarch mixture into liquid and heat until thickened slightly. Taste for seasoning and add salt and pepper, if needed.
- 9. Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.
BRAISED PORK WITH ORANGE AND FENNEL
Steps:
- Put oven rack in lower third of oven and preheat oven to 350°F.
- Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
- Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
- Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
- Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.
ITALIAN BRAISED PORK
This tender pork would also be wonderful over pasta or polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h20m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
- Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
- Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.
Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 5 g, Protein 50 g, SaturatedFat 10 g
BRAISED PORK WITH FENNEL (CROCK POT)
A crock pot recipe good enough for company. Diabetic friendly. Good with rice or mashed potatoes and some steamed carrots.
Provided by Outta Here
Categories Pork
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Slice off root end of fennel and discard. Slice bulb and some of the green stems and leaves. Save some of the feathery leaves for garnish.
- In a large, heavy skillet, sear the pork in the oil over medium-high heat until it's brown all over, about 20 minutes. Transfer the pork to the crock pot.
- Pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.
- Sauté the onion and fennel until just a little golden. Transfer them to the crock pot.
- In a bowl, mix together the vinegar and Splenda. Pour the mixture over the pork. Add the tomatoes.
- In a bowl, mix together the broth and bouillon until the bouillon dissolves. Stir in the garlic, thyme, and red pepper. Pour this over the pork.
- Cover the crock pot, and cook on low for 6-8 hours.
- Remove the pork from the crock pot and place it on a serving platter. Using a slotted spoon, scoop out the vegetables and pile them around the pork. Cover the platter with foil and put it in a warm place.
- Turn crock pot to high and stir cornstarch mixture into liquid and heat until thickened slightly.
- Chop some of the fennel leaves and sprinkle over roast and veggies. Slice meat and serve with sauce.
Nutrition Facts : Calories 807.9, Fat 59.4, SaturatedFat 19.6, Cholesterol 214.8, Sodium 481.6, Carbohydrate 9.7, Fiber 2, Sugar 2.1, Protein 53.9
BRAISED PORK SHOULDER WITH CHORIZO AND WHITE BEANS
Braised pork shoulder's flavor is pretty rich and straightforward, so I like serving it with ingredients that add a little dimension. The chorizo is about heat, while the cider adds sweetness and acidity.
Provided by Paul Kahan
Categories Mains
Time P1D
Number Of Ingredients 31
Steps:
- Trim the excess fat from the pork shoulder. Cut the meat away from the bone, if necessary. Roll the meat into a bundle and tie with butcher's twine to secure.
- In a stockpot, combine the salt, sugar, peppercorns, chile flakes, 2 fresh or 1 dried bay leaves, 8 sprigs thyme, and the quartered onion with the water and bring to a boil over high heat. Remove the pot from the heat and let the brine cool completely.
- Pour the brine into a large bowl. Submerge the pork shoulder in the brine, cover, and refrigerate overnight.
- Preheat the oven to 325°F (163°C).
- Remove the pork shoulder from the brine and rub it down with the paprika. (No need to wipe it off first.)
- In a large Dutch oven, lidded pot, or roasting pan, combine the pork shoulder, carrot, fennel, sliced onion, garlic, a bunch of thyme, and 1 bay leaf. Pick a cooking vessel that is big enough to hold everything, but not so big you need a gallon of stock to reach three-quarters of the way up the shoulder to keep the pork moist as it cooks.
- In a small bowl, whisk together the tomato paste, wine, honey, and vinegar. Pour the mixture over the pork. Add enough stock to come up to the "shoulders" of the meat. Cover the pork tightly with the lid or seal with two pieces of foil.
- Cook until the pork is very tender but not totally falling apart, 4 to 6 hours. Remove the bay leaves and thyme branches and discard. The pork can be braised up to 1 day ahead. Cool and refrigerate. Reheat in a 350°F (180°C) oven for 45 minutes.
- While the pork is braising, in a medium saucepan over medium heat, warm the oil. Add the chorizo, onion, apples, garlic, and paprika. Cook until the vegetables are soft but not browning, 8 to 10 minutes.
- Increase the heat to medium-high. When the onion starts to color, pour in the cider. Cook until the cider reduces almost entirely, 2 to 4 minutes.
- If using dried soaked beans, add the soaked beans to the pot with enough water to cover by 1-inch (25 mm). Cook over medium heat until the beans are tender, 1 to 1 1/2 hours.If using canned beans, dump in the beans and liquid from the cans and cook until the liquid reduces a bit and the flavors meld, 15 to 20 minutes.
- Add the beans to the pot with the pork and continue cooking, uncovered, until the beans and cooking liquid are bubbling and a little reduced, about 20 minutes more. Taste and season with salt, if needed. Use two forks to gently pull the pork apart into large chunks, discarding any twine.
- In a medium bowl, toss together the apple, parsley, lemon juice, oil, and 1/4 teaspoon salt. Top the pork and beans with the apple salad and serve out of the pot.
Nutrition Facts : ServingSize 1 serving, Calories 859 kcal, Carbohydrate 77 g, Protein 54 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 136 mg, Sodium 10488 mg, Fiber 14 g, Sugar 34 g, UnsaturatedFat 17 g
More about "braised pork with fennel slow cooker food"
SLOW ROASTED PORK SHOULDER WITH FENNEL, LEMON AND …
From healthyseasonalrecipes.com
4.8/5 (4)Total Time 24 hrsCategory Main CourseCalories 345 per serving
- Mix garlic, lemon juice, olive oil, fennel seed, thyme, salt, pepper and rosemary in a small bowl. Rub mixture all over the pork and inside where the bone was removed. Tie the roast together with butcher twine. Place pork in a 2 gallon x-large re-sealable bag or in a baking dish. Seal bag or cover the baking dish with plastic wrap and refrigerate 12 to 24 hours.
- Place a roasting rack in a roasting pan. Coat the rack with cooking spray. Remove the pork from the bag or baking dish and set on the rack, skin side up. Roast until the pork is very tender when tested with a fork, if the meat gives away very eaily then it is tender. Furthermore the roast will reach an internal temperature of 180-185 degrees, 5 to 7 hours. Remove the pork from the oven and allow to rest 15 to 30 minutes. Or rest longer wrapped in foil and swaddled in a cooler.
- While pork rests, remove rack from the roasting pan. Pour excess pork fat off into a dish or can to discard. Add wine to the roasting pan. Set roasting pan over medium-high heat. Bring to a simmer while scraping up browned pieces from the pan. Add 1 cup broth and return to a simmer. Whisk cornstarch with the remaining ½ cup broth and drizzle into the simmering broth mixture in the pan. Bring to a boil while whisking and simmer until desired consistency, 2 to 4 minutes. Strain into a gravy boat.
BRAISED PORK SHOULDER WITH FENNEL AND OLIVES - FOOD & …
From foodandwine.com
4/5 (490)Total Time 3 hrs 45 minsServings 8
- Preheat the oven to 300°. In a large cast-iron casserole, heat the canola oil. Season the pork generously with salt and pepper, add it to the casserole and cook over moderately high heat, turning occasionally, until browned on all sides, about 12 minutes. Transfer the pork to a plate.
- Add the fennel wedges, onion, celery, carrot and garlic to the casserole and cook over moderate heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and bring to a boil. Add the chicken broth, thyme and bay leaf. Return the pork to the casserole and add any accumulated juices. Bring to a boil. Cover and braise in the oven for 1 hour. Remove the lid and cook the pork for 2 hours longer, adding the olives after the first hour. The pork should be very tender.
- Transfer the pork to a carving board. Cover with foil and let rest for 10 minutes. Using a large spoon, skim the fat from the surface of the sauce. Discard the thyme sprigs and bay leaf. Season the sauce with salt and pepper. Slice the pork and transfer to shallow bowls. Spoon the sauce and vegetables over the pork, sprinkle with the fennel fronds and serve.
SLOW-BRAISED LAMB WITH FENNEL ... - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 4 hrs 20 minsCategory MainsCalories 453 per serving
- 1 In a large non-stick frying pan, heat 2 teaspoons of the oil over medium-high. Place lamb in pan and cook turning, for 2–3 minutes. Transfer to a 4.5-litre (18-cup) slow cooker.
- 2 In the same pan, heat another 2 teaspoons of the oil over medium. Add onion, fennel and celery and cook, stirring occasionally, for 2–3 minutes. Add garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock, ½ cup water and potatoes and bring to a boil. Transfer mixture to the slow cooker.
- 3 Cook, covered, on high for 4 hours (or low for 8 hours), until lamb is very tender and falling off the bone. Add cannellini beans in last 30 minutes of cooking time.
- 4 When ready to serve, in a large non-stick frying pan heat remaining 2 teaspoons of oil over high. Cook kale, tossing with tongs, for 2–3 minutes, or until wilted. Serve shanks with the wilted kale.
BRAISED PORK CHOPS AND FENNEL RECIPE - CHOWHOUND
From chowhound.com
4/5 (21)Category Dinner, Weeknight Dinner, Main DishServings 3Calories 507 per serving
- Place the measured salt and pepper and 1/2 teaspoon of the paprika in a small bowl and stir to combine.
- Pat the pork chops dry with paper towels, then sprinkle on all sides with the paprika mixture; set aside.
BRAISED PORK WITH FENNEL, APPLES AND ONIONS | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Rub shoulder with salt, pepper, fennel seed, cumin, granulated garlic and onion, thyme, citrus zest and a couple drizzles of olive oil
APPLE CIDER BRAISED PORK SHOULDER - CARNALDISH
From carnaldish.com
Estimated Reading Time 5 minsTotal Time 52 hrs
- Remove excess fat from pork shoulder if necessary. There should be a quarter-inch layer of fat left. Score the fat cross-wise, careful not to cut into the meat. Inject pork shoulder with worcestershire sauce, and rub thoroughly with dijon mustard. Season with kosher salt and black pepper. Cover with plastic wrap and let marinate 24-48 hours in the refrigerator.
- When ready to cook, take the pork shoulder out of the fridge and let it come to room temperature for at least an hour before searing. Pre-heat oven to 300 degrees.
- Heat olive oil in a large heavy-bottom dutch oven over medium-high heat until you start to see wisps of smoke. Lay the pork shoulder fat-side down and allow the fat cap to sear and render for about 3-5 minutes, or until golden brown. Brown all sides of the pork shoulder until golden brown, about 3-5 minutes per side. Remove pork shoulder from dutch oven, and set aside. You should have flavorful brown bits at the bottom of the pan. Pour off all the remaining fat, reserving 3 tablespoons.
- Sautee the onions, fennel, apples, and crushed red pepper in the reserved fat until translucent and softened, about 8 minutes. Add the pork back to the onion, fennel, and apple mixture, making sure the veggies and fruit provide a nice “bed” for the pork. You can bring up some of the veggies/fruit mixture up the sides of the pork as well. Pour in the apple cider and water into the dutch oven, making sure it comes up 3/4 the sides of the pork — it shouldn’t be covered in liquid. If you don’t have enough liquid, pour in more water until you’ve reached 3/4 up the sides of the pork. Add the rosemary, thyme, star anise (if using), cover the dutch oven and bring to a boil. Once the pork has reached a full rolling boil, place the dutch oven into your pre-heated 300 degree oven, and braise for 3 hours with the lid on. Remove the lid after 3 hours, and braise an additional hour.
SLOW-COOKER ITALIAN PORK SHOULDER WITH ... - FAMILYSTYLE FOOD
From familystylefood.com
4.8/5 (33)Total Time 4 hrs 15 minsCategory MeatCalories 360 per serving
- Heat your slow cooker insert over medium-high heat on the stovetop for 1 minute. Add the oil and swirl to coat the pan. Sear the pork in two batches until browned on all sides. If your pot isn't stove-top safe, use a large skillet to sear the meat. Transfer the browned meat to your slow cooker.
- Add all the remaining ingredients except the parsley, nestling the potatoes in and around the pork. Cover and cook on low 8 hours, or on high for 4 hours.
- Transfer the pork to a cutting board and slice into bite size-chunks. Add to a serving dish with the potatoes and vegetables.
SLOW COOKER FALL PORK ROAST WITH FENNEL - OUR FOOD FIX
From ourfoodfix.com
Cuisine AmericanEstimated Reading Time 6 minsCategory Dinner, Entree, MainTotal Time 4 hrs 25 mins
- Season pork liberally with salt and pepper on all sides, and add to the heated pan. Sear pork about 3-5 minutes per side, until browned.
- While roast is browning, cut onion in half, then slice into thin half moons. Repeat with fennel and apple. If using fresh herbs, remove thyme from stalk and roughly chop sage. In a small bowl whisk together bone broth or stock, apple cider, and Dijon mustard. Set aside.
- Once the pork is browned, turn off burner and remove pan from the heat. Using pot holders, carefully transfer the pot to the crock pot base. Nestle onions, fennel, and apple around the roast. Sprinkle with herbs and seasonings, then pour stock mixture on top.
PORK SHOULDER - PLATTER TALK
From plattertalk.com
Ratings 53Calories 495 per servingCategory Dinner
- Preheat oven to 350° F. Cut pork shoulder into five or six large chunks. Heat olive oil and butter in a large Dutch oven, over medium-high setting. Working in batches, sear the pork chunks on all sides until they have a light golden-brown crust. Remove pork and set aside.
- Reduce heat to medium and add onion, celery, and carrot. Sweat the mirepoix for about five minutes until soft. Add garlic and cook for another minute. Stir in salt and pepper.
- Stir in the tomato paste and cook for a couple of minutes until it starts to brown slightly. Then, sprinkle the flour in the pan and cook it for a couple of minutes as well. Add the red wine and cook to reduce slightly. Return the pork chunks to the Dutch oven.
- Add enough beef broth until it reaches the top of the pork but does not cover it. Add parsley and bay leaves, cover the Dutch oven and place in oven for three hours or until fork tender. Allow the meat to rest for five minutes and then serve.
BRAISED PORK ROAST WITH FENNEL, LEEKS, & VERMOUTH RECIPE ...
From myrecipes.com
Servings 6Calories 290 per serving
- Dredge pork in flour, and sprinkle with 1/2 teaspoon salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Add pork, and cook for 8 minutes, browning on all sides. Remove from pan.
- Add 1 teaspoon fennel seeds to pan, and cook for 30 seconds. Add leek and sliced fennel. Reduce heat to medium, and cook for 10 minutes or until tender. Add vermouth, and cook for 2 minutes or until liquid almost evaporates. Return pork to pan. Add broth, and bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until pork is tender. Stir in the remaining 1/4 teaspoon salt. Thinly slice pork.
SLOW-COOKED PORK AND WHITE BEAN CASSOULET - FAMILYSTYLE FOOD
From familystylefood.com
4.8/5 (17)Total Time 3 hrs 45 minsCategory MeatCalories 421 per serving
- Put the pork on a rimmed baking sheet and put in the oven. Roast for 20 minutes to sear and render some of the fat. Remove from the oven and reduce temperature to 325 (160C) degrees.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and leeks and cook until softened and lightly golden.
BRAISED PORK WITH CHERRY GRAVY RECIPE - FOOD AND WINE
From foodandwine.com
Servings 6Total Time 5 hrs
- Preheat the oven to 350°. Season the pork with salt and pepper. In a large Dutch oven, brown the pork in 2 tablespoons of the oil. Remove the pork; pour off the fat. Add 2 tablespoons of the oil to the pot. Add the celery, carrots and 2 onions and cook over moderate heat until golden, 15 minutes. Add the tomato paste, wine and stock; bring to a boil. Add the pork and cherries, cover and braise in the oven for 4 hours. Cool. Refrigerate overnight.
- Skim the fat from the liquid and remove the pork. Boil the gravy until reduced to 1 1/2 cups, 25 minutes. Strain the gravy into a saucepan and season with salt and pepper. Untie the pork; slice into 6 medallions.
- In a skillet, mix 2 tablespoons of the oil with the fennel, leeks and remaining onion. Cover and cook over moderate heat until softened, 7 minutes. Add the cream and simmer until thickened, 10 minutes. Add the cheese and chives, and season with salt and pepper.
- In nonstick skillet, heat the remaining 1 tablespoon of oil. Add the pork and brown well. Serve with the gravy and vegetables.
BRAISED PORK SHOULDER WITH FENNEL, GARLIC, AND HERBS ...
From finecooking.com
5/5 (7)Category Main CourseCuisine ItalianCalories 320 per serving
CINNAMON & FENNEL BRAISED PORK - FED AND FIT
From fedandfit.com
Servings 8Total Time 457348 hrs 10 minsEstimated Reading Time 3 mins
CREAMY BRAISED PORK AND BEAN STEW WITH CINNAMON, FENNEL ...
From seriouseats.com
4/5 Servings 8Cuisine AmericanCategory Dinner
SLOW-COOKER PORK SHOULDER WITH TOMATOES, FENNEL, AND …
From seriouseats.com
4.3/5 (3)Category MainsCuisine ItalianTotal Time 12 hrs 30 mins
SLOW COOKER BRAISED PORK SHOULDER – GRASS ROOTS FARMERS ...
From grassrootscoop.com
Brand Grass Roots CooperativeEstimated Reading Time 4 minsAvailability In stock
BRAISED PORK WITH ORANGE AND FENNEL - GLUTEN FREE RECIPES
From fooddiez.com
TOP 20 SLOW COOKER RECIPES WITH FENNEL SEED, GARLIC ...
From supercook.com
SLOW COOKED PORK SHOULDER WITH BRAISED FENNEL
From 2foodwithlove.wordpress.com
CROCK POT RECIPES | SLOW COOKER RECIPES | JUST A PINCH PAGE 13
From justapinch.com
BRAISED PORK WITH FENNEL SLOW COOKER RECIPES
From tfrecipes.com
TOP 20 DINNER RECIPES WITH FENNEL SEED AND PORK SHOULDER ...
From supercook.com
BRAISED SIRLOIN TIP ROAST SLOW COOKER - COOKNIVE
From cooknive.com
SLOW COOKED PORK CHOPS WITH CABBAGE, AND FENNEL - MY ...
From myhumblekitchen.com
HOW TO MAKE YUMMY BRAISED PORK BELLY WITH DRIED MUSHROOMS ...
From flapjackfood.blogspot.com
10 BEST PORK WITH FENNEL CROCK POT RECIPES - YUMMLY
From yummly.com
SPICY BRAISED PORK TROTTERS RECIPE - FOOD HOUSE
From foodhouse.cc
10 BEST PORK WITH FENNEL CROCK POT RECIPES - YUMMLY
From yummly.co.uk
TOP 20 FENNEL SEED, ONION & PORK SHOULDER RECIPES : 2022
From supercook.com
SLOW COOKER ITALIAN BRAISED PORK - YUMMLY RECIPES
From ymmlyrecipes.com
BRAISED PORK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SLOW COOKED PORK SHOULDER WITH BRAISED FENNEL
From 2foodwithlove.wordpress.com
TOP 20 FENNEL SEED, GARLIC, OLIVE OIL & PORK FILLET ...
From supercook.com
BRAISED PORK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRAISED PORK WITH FENNEL CROCK POT RECIPE - WEBETUTORIAL
From webetutorial.com
BRAISED PORK SHOULDER WITH CHANTERELLES - GLUTEN FREE RECIPES
From fooddiez.com
TOP 20 SLOW COOKER RECIPES WITH FENNEL SEED, GARLIC ...
From supercook.com
TOP 20 SLOW COOKER RECIPES WITH FENNEL SEED, ONION ...
From supercook.com
TOP 20 FENNEL SEED, PORK SHOULDER & WHITE WINE RECIPES : 2022
From supercook.com
DINNER TONIGHT: PORK CHOPS WITH VERMOUTH-BRAISED FENNEL ...
From fooddiez.com
BRAISED PORK WITH FENNEL (SLOW COOKER) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love