Pork, apple & sage meatloaf. Delicious Autumn flavors in a comforting meatloaf served with homemade apple ketchup.
HEAD CHEESE -- Oddly enough, headcheese isn't cheese at all. But you're going to wish it were. The gelatinous meat is made from chopped-up bits of the head of a pig, calf or cow including the tongue and sometimes the feet and heart. The origins of its name are unclear, but it's been suggested the source of the name could be either because the recipe used to contain cheese or because of the connected etymology of the words cheese and molded (molds are used to make headcheese).
Little individual servings of food make eating all the more enjoyable. You'll love these Easy Mini Meatloaves. They are perfect for little hands! Try changing the flavors up by using BBQ sauce instead of ketchup.
肉汁溢れまくり～♪フライパンであっという間に焼き小籠包♪ ｜しゃなママオフィシャルブログ「しゃなママとだんご３兄弟の甘いもの日記」Powered by Ameba
Recipes for Pork Rillettes I have been craving this stuff hard-core since my last trip to France.
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Terrine de Pollo
The overall principle of terrines is that they include plenty of fatty pork, some minced or diced rabbit, chicken, duck or pheasant, generally with walnuts or pistachios added, so feel free to experiment with this recipe to find the terrine that best suits you. Ask the butcher to mince the pork and back fat with a coarse blade to ensure the meat is at its freshest. The terrine will need to be made one to two days before it is served to allow the flavours to mature and develop.