Crepinettes are probably my favorite type of sausage, both to make and eat, and that's all thanks to caul fat--one of the culinary world's most interesting...
Author: Chef John
This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain...
Author: Allrecipes Member
This fragrant, tasty, lower-in-fat version of the traditional tourtiere has been made for 100 years by Colomb family to honor our Quebec origins. My Aunt...
Author: Colomb
A sweet and savory taste treat your family is sure to enjoy. Serve with a slice of pineapple on a toasted bun.
Author: Kevin
This recipe is a Christmas tradition first given to me by my French-Canadian sister-in-law in the form of a lovely homemade pie. Her family has made dozens...
Author: mauigirl
This recipe is a Christmas tradition first given to me by my French-Canadian sister-in-law in the form of a lovely homemade pie. Her family has made dozens...
Author: mauigirl
This recipe is a Christmas tradition first given to me by my French-Canadian sister-in-law in the form of a lovely homemade pie. Her family has made dozens...
Author: mauigirl
This recipe is a Christmas tradition first given to me by my French-Canadian sister-in-law in the form of a lovely homemade pie. Her family has made dozens...
Author: mauigirl
This recipe is a Christmas tradition first given to me by my French-Canadian sister-in-law in the form of a lovely homemade pie. Her family has made dozens...
Author: mauigirl
This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about...
Author: Chef John
This is an unusual combination of flavors that complement each other. This dish is great during the fall and winter
Author: Amy
Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always...
Author: kathleen
This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about...
Author: Chef John
French Canadian Tourtiere. Contains pork, potatoes, onions and spices.
Author: Allrecipes
Made with ground pork sausage and beef, veggies and mushrooms. Not your old-fashioned meatloaf - meatloaf with a twist!
Author: armywife2french
Originally from my grandma's recipe box, the secret of this delectable Christmas treasure is found in the ground cloves and chicken seasoning. We've always...
Author: kathleen
Here's an old recipe I have used for years. Sauerkraut and pork sausage cooked slowly in a slow cooker. Yummm!
Author: grannycancook
I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog. This meaty mash-up came about...
Author: Chef John
A 'stuffed' meatloaf made with beef, pork, cheese, eggs, soup mix and bread crumbs. Mozzarella cheese jazzes up a classic.
Author: LAURENVC
Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes...
Author: KCFOXY
Very popular Hawaiian pupu - you can even get pork hash at the 7-11 here. My recipe is better - it includes shrimp!
Author: SAXONY
This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've...
Author: MJC
An old Navy recipe I put together back in 1966. Folks will beg you for this recipe :)
Author: tworootless
These meatballs are so huge you might just say "yippee-ki-yay!" This is a spaghetti and meatball dinner, fit for Detective Lieutenant John McClane (Bruce...
Author: thedailygourmet
This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain...
Author: Allrecipes Member
This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain...
Author: Allrecipes Member
This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain...
Author: Allrecipes Member
This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain...
Author: Allrecipes Member
This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain...
Author: Nans
This different and delicious twist on an All-American favorite combines ground beef and pork with onion soup mix, picante sauce, eggs, green peppers, bread...
Author: Patti Hansen Lacey
This is an unusual combination of flavors that complement each other. This dish is great during the fall and winter
Author: Amy
This is an unusual combination of flavors that complement each other. This dish is great during the fall and winter
Author: Amy
This is an unusual combination of flavors that complement each other. This dish is great during the fall and winter
Author: Amy
Crepinettes are probably my favorite type of sausage, both to make and eat, and that's all thanks to caul fat--one of the culinary world's most interesting...
Author: Chef John
This makes a great brunch item on Sunday. We like to use hot sausage but mild works as well.
Author: Jerry and Kathy Rousey
This makes a great brunch item on Sunday. We like to use hot sausage but mild works as well.
Author: Jerry and Kathy Rousey
Just like Mom used to make, but much faster.
Author: Bren
I've made this very quick, simple, one dish meal for years. You can vary the crushed red pepper depending on how spicy you like it.
Author: HRL
Great quick dish for working parents or anyone who is pressed for time. A family favorite.
Author: April
This makes a great brunch item on Sunday. We like to use hot sausage but mild works as well.
Author: Jerry and Kathy Rousey
I make this for my family every year around this time...and I feel you might like it as well. It also makes a wonderful addition to regular Thanksgiving...
Author: Teri Blackburn Pell
This makes a great brunch item on Sunday. We like to use hot sausage but mild works as well.
Author: Jerry and Kathy Rousey
This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've...
Author: MJC
Very popular Hawaiian pupu - you can even get pork hash at the 7-11 here. My recipe is better - it includes shrimp!
Author: SAXONY
This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about...
Author: Chef John
Cevapcici is a tasty homemade grilled sausage. This tasty Serbian-style version uses ground pork, beef, and lamb. Great served in a sandwich!
Author: AMERICANBRUNETTE
Cevapcici is a tasty homemade grilled sausage. This tasty Serbian-style version uses ground pork, beef, and lamb. Great served in a sandwich!
Author: AMERICANBRUNETTE
This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain...
Author: Nans
This fragrant, tasty, lower-in-fat version of the traditional tourtiere has been made for 100 years by Colomb family to honor our Quebec origins. My Aunt...
Author: Colomb