SALVADORAN PULLED PORK PUPUSAS WITH PICKLED CABBAGE
Provided by Food Network
Categories main-dish
Time P1DT5h25m
Yield 16 pupusas, 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks covered in the refrigerator.
- For the pork filling: Season the pork with the salt and pepper and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
- Meanwhile, combine the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
- For the dough: In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work.
- To form a pupusa: Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling.
- Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side.
PORK LOIN IN THE OVEN WITH SHRIMP
This pork loin in the oven with shrimp is the perfect recipe to serve in a family dinner! Everyone will enjoy this simple and very tasty recipe with excellent presentation... blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Pork loin, shrimp, olive oil, onion, white wine, lemon juice HOW TO MAKE PORK LOIN IN THE OVEN WITH SHRIMP: Put the loin on a baking dish and with a sharp knife make 4 to 5 cuts across the loin. Season with salt, 6 unpeeled crushed garlic, white wine, onions cut into quarters, bay leaf, pepper and 100 ml (1/2 cup) olive oil. Let marinade for two hours. Bake until the loin starts to turn golden brown, about 1 hour and 50 minutes. Occasionally, drizzle the loin with the sauce. Meanwhile, season the shrimp with lemon juice and salt. Let marinade for 30 minutes. Put 50 ml (1/4 cup) olive oil and two chopped cloves of garlic in a skillet and sauté over low heat about 2 to 3 minutes. Add the shrimps and fry them over low heat about 7 to 8 minutes. When the shrimps are fried, turn off the heat and let cool. Peel them and set aside. When the pork loin is almost baked, remove briefly the baking dish from the oven and add the shrimps. Place back the baking dish on the oven for more 10 minutes. Turn off the oven and serve the pork loin with mashed potato. YOU MAY ALSO LIKE: - Pork loin in the oven with lemon and rosemary - Pork loin with red apple in the oven - Pork loin with spices - Pork loin in the oven with tomato and onion - Pork loin in the oven
Provided by Pedro Barbosa
Categories Meat, Recipes
Time 3h55m
Yield 4
Number Of Ingredients 10
Steps:
- Put the loin on a baking dish and with a sharp knife make 4 to 5 cuts across the loin. Season with salt, 6 unpeeled crushed garlic, white wine, onions cut into quarters, bay leaf, pepper and 100 ml (1/2 cup) olive oil. Let marinade for two hours.
- Preheat the oven to 180ºC (350ºF).
- Bake until the loin starts to turn golden brown, about 1 hour and 50 minutes. Occasionally, drizzle the loin with the sauce.
- Meanwhile, season the shrimp with lemon juice and salt. Let marinade for 30 minutes.
- Put 50 ml (1/4 cup) olive oil and two chopped cloves of garlic in a skillet and sauté over low heat about 2 to 3 minutes. Add the shrimps and fry them over low heat about 7 to 8 minutes. When the shrimps are fried, turn off the heat and let cool. Peel them and set aside.
- When the pork loin is almost baked, remove briefly the baking dish from the oven and add the shrimps. Place back the baking dish on the oven for more 10 minutes.
- Turn off the oven and serve the pork loin with mashed potato.
Nutrition Facts : Pork loin in the oven with shrimp Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 820 Total Fat 48 g(74%) Saturated Fat 8 g(40%) Cholesterol 330 mg(110%) Sodium 490 mg(20%) Total Carbohydrate 13 g(4%) Protein 82 g
SHRIMP AND PORK POT STICKERS
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
Categories Pasta Pork Shellfish Appetizer Fry Super Bowl Quick & Easy Lunar New Year Vinegar Shrimp Poker/Game Night Chestnut Gourmet Sugar Conscious Kidney Friendly Dairy Free No Sugar Added
Yield Makes 24 dumplings
Number Of Ingredients 18
Steps:
- Make dumplings:
- Stir together 1 1/2 cups flour and lukewarm water (1/2 cup) in a bowl until a shaggy dough forms. Knead on a lightly floured surface, adding more flour as needed if dough is sticky, until smooth, about 1 to 2 minutes. Dust dough lightly with flour and cover with an inverted bowl, then let stand at room temperature at least 10 minutes and up to 1 hour (to let gluten relax).
- If using fresh water chestnuts, scrub very well, then peel with a sharp paring knife and rinse. Cover fresh water chestnuts with 1 1/2 cups water in a 1-quart saucepan and bring to a boil, then boil until chestnuts are crisp-tender and slightly translucent, about 5 minutes. Drain in a colander and rinse under cold water to cool.
- Cut fresh or canned water chestnuts into 1/4-inch dice and put in a medium bowl along with shrimp, pork, scallions, soy sauce, ginger, and sesame oil. Knead mixture with your hands until just combined, then chill, covered, 10 minutes.
- While shrimp mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust work surface with flour. Halve dough and cover 1 half with inverted bowl. Pat remaining half into a flat square, then roll out into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed. Cut out 12 rounds, very close together, using cutter. (If dough sticks to cutter, lightly dip cutter in flour and shake off excess). Reroll scraps if necessary.
- Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to top layer of paper towels.
- Line another large baking sheet with paper towels and dust lightly with flour. With your hand palm-up, put 1 dough round on fingers near palm, then put 1 tablespoon pork mixture in center of round and fold it over filling to form an open half-moon shape. With a wet finger, moisten border along lower inner edge of round. Using thumb and forefinger of one hand, form 10 to 12 tiny pleats along unmoistened edge of dumpling skin, pressing pleats against moistened border to enclose filling. The moistened border will stay smooth and will automatically curve in a semicircle. Stand dumpling on a baking sheet and form 23 more dumplings in same manner (you may have some filling left over), arranging them in 1 layer, about 1/2 inch apart. Cover loosely with paper towels.
- Make sauce:
- Stir together soy sauce, vinegar, water, and chile oil in a small bowl. Restir just before serving.
- Cook dumplings:
- Heat vegetable oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then arrange 7 dumplings, seam sides up, in a tight spiral pattern in center of skillet. Arrange remaining 17 dumplings along outer edge (they should touch one another). Fry dumplings until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with a lid and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Using pot holders and holding plate and skillet tightly together, invert dumplings onto plate. Serve dumplings immediately, with dipping sauce.
QUICK PORK AND SHRIMP STIR-FRY
You know they like stir-fry made with thinly sliced pork tenderloin. Ditto shrimp. It's not much of a stretch to guess how much they'll like this recipe!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix cornstarch and soy sauce until blended. Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add meat; stir-fry 5 min. or until done. Remove from wok; cover to keep warm.
- Heat remaining oil in wok. Add broccoli and carrots; stir-fry 3 min. Add beans, broth and dressing; stir-fry 3 to 5 min. or until vegetables are crisp-tender.
- Add soy sauce mixture and meat to vegetable mixture in wok; stir-fry 1 to 2 min. or until sauce is thickened. Add shrimp; stir-fry 2 to 3 min. or until shrimp turn pink.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 125 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
PORK AND SHRIMP PANCIT
A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy! Thanks, Ditas!
Provided by Anonymous
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Soak the rice noodles in warm water for 20 minutes; drain.
- Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
- Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
Nutrition Facts : Calories 488 calories, Carbohydrate 44.4 g, Cholesterol 118.5 mg, Fat 20.8 g, Fiber 2 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 394.2 mg, Sugar 1.8 g
PORK & SHRIMP PARTY PUPUSAS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. We made these for our Big Game Sunday Party and they were SO good! We made our traditional huge batch of chili, but my mom and I were craving something with a little Latin twist and voila! these pupusas were born. I have made pupusas before, but the Hidden Valley Original Ranch seasonings put them over the top! They are time consuming (prep time includes marinating), but easy to do and everyone chipped in. We had a blast making them! Invite some friends over and have your own pupusa party:)
Provided by badams31410
Categories Weeknight
Time 4h
Yield 16 pupusas, 6-8 serving(s)
Number Of Ingredients 30
Steps:
- In a small bowl, combine all ingredients for spice mix, set aside.
- Peel and de-vein thawed shrimp, then chop very fine or use a food processor to grind to similar consistency of the ground pork. In a large bowl, combine the ground pork and shrimp. Reserve 1 Tablespoon of spice mix, and pour the rest into the pork/shrimp mixture, along with 2 Tablespoons of the lime juice and 1 1/2 Tablespoons of the oil. Stir to combine, cover, and place in the fridge to marinate for an hour.
- Remove pork/shrimp from fridge. Using a large skillet (preferably a cast iron skillet) saute the pork/shrimp mixture over medium heat, stirring frequently, until cooked through and lightly browned (about 15 minutes). Place cooked mixture in another large bowl, set aside, and return skillet to heat. Add the other 1 1/2 tablespoon of oil to skillet, along with the shallots and garlic, saute about 2 minutes, until slightly softened. Add the frozen corn kernels and continue to saute, another 2 minutes, then add the bell peppers, poblano pepper, black beans, and reserved Tablespoon of spice mix and continue to cook until all the veggies are cooked through (about another 15 minutes). Remove pan from heat and combine the veggie mixture with the shrimp/pork mixture in bowl and add the other 2 Tablespoons of lime juice. Set this aside & let cool to about room temperature. Once cooled, add the shredded cheese, mix well, & set aside while you make the pupusa dough. Rinse & wipe skillet clean to use again.
- In another large bowl, combine the first 6 ingredients for the pupusa dough. Add the water, about a half cup at a time, until the dough forms a large, easy to handle ball. Form the dough into 32 equal sized balls (a little larger than a golf ball), cover with a damp cloth/paper towel & let rest 30 minutes.
- Preheat oven to 250`F.
- Place 2 pupusa balls about 6" apart between 2 sheets of parchment paper. Press each ball flat using a 6" skillet or plate or whatever you have on hand, to make 2 equal sized rounds. Top one round with 1 - 2 Tablespoons of the filling mixture, then place the other round on top. Press the edges together to enclose the filling and then LIGHTLY press to flatten/even out the thickness of the pupusa, doing your best not to crack the dough or blow out the filling. Perfection is not necessary -- they will still be delicious even if they are "bulging" a little, trust me, we found that out :).
- Put your skillet back over medium heat. Brush one side of the filled pupusa with oil and place, oil side down, in skillet. Cook about 2 minutes (until brown spots begin to form), brush the other side of the pupusa with oil, flip and cook another 2 minutes until browned on that side. Place the pupusa on a cookie sheet in oven to keep warm. Continue this process until all the pupusas are done.
- Serve these with cilantro, sour cream, lime wedges, and Hidden Valley Original Ranch dressing for dipping!
- Note: we had a nice little assembly line going, cooking 2 pupusas at a time in the skillet. Some were brushing with oil and flipping, while others were pressing and forming. Tons O' Fun! FYI, if you have a little filling left over, freeze for later or stuff in some taco shells, super yummy!
Nutrition Facts : Calories 1121.8, Fat 58.6, SaturatedFat 17.3, Cholesterol 159.4, Sodium 1575.6, Carbohydrate 109.2, Fiber 15.2, Sugar 1.6, Protein 47
SURF AND TURF: PORK AND SHRIMP WITH GARLIC (CERDO Y GAMBAS AL AJILLO)
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F.
- Rub the pork loin with salt, pepper, and garlic powder. In a large skillet with oven safe handles, heat the grapeseed oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 35 to 45 minutes to 1 hour. At the 30 minute mark, you will remove the foil and brush some of the mango honey sauce on the pork.
- Bring 5 cups water to a boil in a saucepan with a lid. Add rice, butter and salt. Return to a boil, cover, reduce heat to low and let cook for 20 minutes without removing the lid.
- After the pork loin has been placed in the oven, begin the mango honey sauce. In a saucepan, heat the grapeseed oil over medium-high heat and saute shallot until translucent, about 2 minutes.
- Stir in jalapeno and vinegar and cook for about 1 minute. Add chicken stock and mango juice, bring to a boil. Allow to reduce by 2/3, about 10 minutes. Stir in the honey and allow to thicken, about 2 minutes. Reserve about 1/2 cup of the sauce in a small bowl, cover and keep warm by immersing in a larger container of hot water.
- Uncover the pork and brush some of the mango glaze on the pork and allow to caramelize on the surface of the meat in the oven.
- Remove the rice from the heat and let sit covered for a minutes. Heat the beans over medium heat and keep warm.
- Remove pork from oven and let rest.
- Fold the beans into the rice, cover and let rest.
- For the shrimp, heat the grapeseed oil over medium heat in a skillet and add the butter to melt. Add the garlic and saute for a couple of minutes, being careful not to burn it. Add the shrimp and cook until just pink and opaque and remove from heat. (Do not overcook the shrimp.)
- Slice down the pork. Spoon some rice and beans into the center of serving plate. Arrange slices of sliced pork on top and arrange approximately 4 shrimp around. Drizzle with reserved mango sauce.
SALVADORIAN-STYLE CHICHARRóN SHREDDED PORK
Steps:
- Gather the ingredients.
- Cut pork into several large pieces and place meat in slow cooker with 1 cup salsa, cumin, salt, and pepper to taste.
- Cook on low for 6 to 8 hours (or 4 hours on high) or until pork is fork tender.
- Remove pork from slow cooker, reserving liquid, and shred finely with a fork or using a food processor (fitted with plastic blade).
- Place shredded pork and reserved liquid in a large skillet and saute until liquid evaporates and pork starts to brown slightly. Stir in remaining salsa until desired consistency.
- If making pupusas, add pork and salsa back to a food processor, fitted with metal blade, and process with short pulses until finely ground.
Nutrition Facts : Calories 313 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, Sodium 366 mg, Sugar 1 g, Fat 21 g, ServingSize Up to 20 servings, UnsaturatedFat 0 g
CRISPY SHRIMP STUFFED PORK MEATBALLS! #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I wanted to do something creative for an appetizer -- so I came up with this. These meatballs are packed with so much flavor! The bread crumbs help keep the outside crispy & the ranch is layered all throughout the whole thing. Thesse were easy to make & absolutely DELICIOUS!
Provided by Deezrecipeze
Categories Meat
Time 30m
Yield 2-3 Meatballs, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix bread crumbs, parmesan & 1 tablespoon Hidden Valley Original Ranch Dip mix. Set aside.
- Place shrimp on a plate & sprinkle with 1 teaspoon Hidden Valley Original Ranch Dip mix. In another bowl,.
- mix pork with half of the bread crumb mixture & egg. Mix well. Add 1/2 of chives to remaining bread crumbs.
- Place one shrimp in the center of a scoop of pork & tightly form into balls. Roll balls in remaining.
- bread crumbs. Fry meatballs in a non stick skillet for 10-12 minutes until cooked thoroughly. While.
- meatballs are cooking, add remaining Hidden Valley Original Ranch Dip mix & remaining chives to greek.
- yogurt. Mix well.
- Drizzel yogurt in martini glasses. Place meatballs in glass & serve immediately. Serves 4.
CANTONESE STYLE PORK AND SHRIMP DUMPLINGS
I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!
Provided by Vivian Lee
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
- Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
- To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 28.2 g, Cholesterol 81.2 mg, Fat 5.9 g, Fiber 1.2 g, Protein 15.8 g, SaturatedFat 1.5 g, Sodium 402.4 mg, Sugar 0.4 g
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