Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. PLACE 64 LB FROZEN PIGS FEET IN STOCK POT OR STEAM-JACKETED KETTLE. ADD WATER, SALT, BAY LEAVES, GARIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 2 1/2 HOURS OR UNTIL TENDER. 2. PLACE PIGS FEET IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF COVE PIGS FEET. REMOVE BAY LEAVES BEFORE SERVING. EACH PORTION: 1 PIGS FOOT. : NOTE: 1. IN STEP 1, 2 3/4 OZ (2 2/3 TBSP-8 CLOVES) DRY MINCED GARLIC MAY BE USED. 2. IN STEP 1, 3 LB 6 OZ DRY ONIONS A.P. WILL YIELD 3 LB QUARTERED DRY ONIONS. 3. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 4. IF DESIRED, SERVE WITH HOT SAUCE AND VINEGAR. Recipe Number: L10001 SERVING SIZE: 1 PIGS FO From the (actually used today!). Downloaded from G Internet, G Internet.
