For basting sauce: Whisk all ingredients in medium bowl to blend. For ribs:Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day. Preheat oven to 325 F. Lift ribs from pan...

Prepare barbecue (medium heat). Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt. Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend...

Rub 3 tablespoons Latin Spice Mix all over pork. Place pork in large resealable plastic bag. Add 2 cups Lime Mojo. Close bag and refrigerate pork overnight. Cover remaining Lime Mojo and refrigerate. Preheat oven to 450 F. Discard marinade from pork. Place pork on rack in large roasting pan. Roast 30 minutes. Reduce oven temperature to 300 F and roast until thermometer inserted into center of pork registers 150 F, about 45 minutes...

Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids. Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock...

Pulse kosher salt and fennel in grinder until fennel is coarsely ground. Arrange fatback, skin side up, on a work surface with longest side nearest you. Score pork skin (1/4 inch deep) crosswise with a sharp knife at 1/3-inch intervals (do not cut through to fat). Pat skin completely dry with paper towels, then rub fennel salt into skin. Let stand, loosely covered, at room temperature 1 hour...

1. Wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Meanwhile, for sauce, in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar, and garlic. Set aside. 3. Trim fat from pork. Cut into thin bite-size strips. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry the pork for 2 to 3 minutes or until no longer pink. 3...

1. Prepare rice according to package directions. Stir half of the green onion into cooked rice. Meanwhile, peel sweet potato. Cut into quarters lengthwise, then thinly slice crosswise.* Place in a microwave-safe pie plate or shallow dish. Cover with vented plastic wrap. Microwave on 100-percent power (high) for 3 to 4 minutes or until tender, stirring once. Cut apple into 16 wedges...

1. For salsa, in a medium bowl combine honeydew, cantaloupe, snipped mint, and honey. Cover and refrigerate up to 8 hours or until ready to serve. 2. Trim fat from chops. Rub both sides of the chops with Jamaican jerk seasoning. Grill chops on the rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until chops are slightly pink in center and juices run clear. Serve the salsa with chops...

1. In a medium saucepan, combine catsup, brown sugar, granulated sugar, cooking oil, vinegar, honey, and Worcestershire sauce. Stir over medium heat until the sugars dissolve and sauce is hot. Cover and refrigerate up to 1 week. 2. Combine ground pork and sausage seasoning in a large mixing bowl. Form mixture into four 3/4-inch-thick patties. 3. For a charcoal grill, place patties on the grill rack directly over medium coals...

1. In a medium saucepan bring the 6 cups chicken broth to boiling. Meanwhile, trim fat from pork. Cut pork into 1/2-inch cubes. 2. In a large saucepan cook pork, onion, garlic, and ginger in hot oil until pork is brown. 3. Add hot chicken broth. Bring to boiling. Stir in tomato and carrot. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. 4...

1. Sprinkle both sides of meat with 2 teaspoons of the herb-pepper seasoning. In a large skillet cook chops in 1 tablespoon of the olive oil for 5 minutes. Turn chops. Cook for 5 to 7 minutes more or until juices run clear. 2. If necessary, cut vegetables into bite-size pieces. In a medium saucepan heat the remaining 1 tablespoon olive oil. Add vegetables and cook for 2 minutes. Carefully add broth. Bring to boiling...

1. In a medium saucepan combine chicken broth, potatoes, celery, and garlic; bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until nearly tender. 2. Meanwhile, for filling, in a medium mixing bowl combine chili powder, cumin, coriander, oregano, thyme, and celery salt. Add pork cubes; toss to coat. In a large skillet cook pork, half at a time, in hot oil for 4 to 5 minutes or until no pink remains. Drain fat...

1. Place pork on a rack in a shallow roasting pan. Sprinkle the pepper evenly over pork. Roast in a 425 degree F. oven about 30 minutes or until a meat thermometer reaches 155 degrees F. Remove from oven; cover loosely with foil. Let stand for 10 minutes. 2. Meanwhile, prepare rice mix according to package directions, adding dried apricots the last 5 minutes of cooking. Spread in a shallow baking pan and cool for 20 minutes. 3...

1. . Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle...

1. Cut meat into 1-inch cubes. Lightly coat a Dutch oven or large saucepan with cooking spray. Preheat over medium-high heat. Brown pork in the hot pan; drain fat. 2. Add the 1 1/4 cups water and the bouillon granules. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 45 to 60 minutes or until pork is tender. 3. Stir in squash and green beans...

1. In a large saucepan brown pork, half at a time, in margarine or butter. Return all meat to pan. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes. 2. Add the frozen onions, frozen carrots, and mushrooms. Return to boiling. Reduce heat and simmer, covered, about 15 minutes more or until vegetables are tender. Remove bay leaf. 3...

1. In a large saucepan brown pork, half at a time, in margarine or butter. Return all meat to pan. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes. 2. Add the frozen onions, frozen carrots, and mushrooms. Return to boiling. Reduce heat and simmer, covered, about 15 minutes more or until vegetables are tender. Remove bay leaf. 3...

1. Trim fat from pork. Partially freeze pork. Thinly slice across grain into bite-size strips. In a medium bowl stir together pork, 2 tablespoons soy sauce, sesame oil, ginger, and garlic. Cover and refrigerate for 1 to 2 hours. 2. For sauce, in a small bowl stir together hoisin sauce, water, 2 tablespoons soy sauce, cornstarch, sugar, and crushed red pepper. Set sauce aside. 3. Pour cooking oil into a wok or large skillet...

1. In a medium skillet cook leeks in the 1 tablespoon olive oil until tender; remove from heat. 2. In a blender container or food processor bowl combine parsley, thyme, Parmesan or Romano cheese, salt, and pepper. Cover and blend or process with several on-off turns until finely chopped. With the machine running, gradually add the 3 tablespoons oil; blend or process to the consistency of soft butter...

1. Soak wooden skewers in water at least 1 hour before broiling or grilling. 2. For chutney, stir together brown sugar, vinegar, garlic, ginger and cinnamon in a medium saucepan. Add apples, apricots, onion, and 1/2 teaspoon thyme. Cover and bring to boiling over medium heat. Reduce heat and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until desired consistency. (A small amount of liquid should remain...

1. Combine 2 tablespoons of the mustard and the sage; spread over surface of meat. Combine vegetables and margarine or butter; toss to coat. Place the roast, rib side down, in a shallow roasting pan. Insert a meat thermometer into center of roast. Arrange vegetables around roast. Roast, uncovered, in a 325 degree F oven for 1-1/2 hours or until the vegetables are nearly tender. 2. Combine remaining mustard and syrup in a saucepan...

1. For marinade, combine teriyaki sauce, garlic, and five-spice powder. Place whole pork tenderloins in plastic bag set into a shallow dish. Add marinade; seal bag. Turn meat to coat well. Chill 2 to 24 hours, turning meat occasionally. 2. Meanwhile, tear off a 36x18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18x18 inches. Place pea pods and red sweet pepper in center of foil...

1. Combine fennel seed, parsley, Italian seasoning, garlic salt, and 1 teaspoon pepper; set aside. Untie pork roast and unroll. Trim fat. Rub with seasoning mixture. Retie roast. 2. In a Dutch oven or large pot heat oil; brown pork roast slowly on all sides. Drain fat. Pour 3/4 cup water over meat. Roast, uncovered, in a 325 degree F oven 1-1/2 hours. Arrange vegetables around roast...

1. Trim fat from pork; cut meat into 3/4-inch cubes. In a large nonstick skillet brown pork, onion, and garlic in hot oil. Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker; add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper. 2. Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting)...

1. Trim excess fat from pork leg leaving about a 1/2-inch layer of fat. Arrange medium hot-coals around a drip pan in a large covered charcoal grill. Place a drip pan in center. Test for medium heat where the meat will cook. Place meat on the grill rack above the drip pan. (Add more coals as necessary during grilling. Plan on adding about 10 to 15 coals every 45 to 60 minutes...