YOU CAN USE PORK CHOPS ,PORK SHOULDER OR WHATEVER
DUMPPLINGS CAN BE BOUGHT OR MADE
4 PORK CHOPS WITH BONE OR PORK SHOULDER OR PORK STEAKS
CRUSHED GARLIC(I USE THE KIND IN A JAR ALREADY CRUSHED WITH JUICE} ABOUT 2 TBSP
LEMON PEPPER TO TASTE
ACCENT TO TASTE
CELERY SALT 2TSP
GROUND RED PEPPER TO TASTE
OLIVE OIL OR REG.
BAY LEAVES 2OR3 WHOLE
2OR 3 BEEF OR CHICKEN BOULLIUN CUBES
ABOUT 3 OR 4 CUPS WATER
FLOUR AND WATER TO MAKE THICKENING
PUT OIL IN POT AND HEAT A LITTLE THEN ADD PORK CHOPS AND BROWN THEN ADD SPICES, BOULLIUN CUBES,AND WATER COVER AND COOK FOR2 HRS. ON MED LOW OR UNTIL PORK CHOPS ARE FALLING OFF BONE. STRAIN STALK AND PUT BACK IN POT ADD THICKENING TO YOUR LIKENESS YOU MAY OMIT IF YOU PREFER SOUPY TEXTURE, THEN ADD THE PORK BACK TO IT CUT UP OR FLAKE THE PORK. THEN ADD DUMPLINGS AND HEAT TILL HOT. SERVE IN BOWL WITH FRESH MADE BREAD AND BUTTER. IF MAKING DUMPLINGS COOK THEM IN STALK BEFORE THICKENING THEY DO THICKEN JUICE SOME .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
What would you serve with this? Link in another recipe.