Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
Breads like Banana-Nut have won over the taste buds of many, and former WIS News 10 anchor Scott Hawkin's Banana Rasberry Bread makes over an old favorite. More >>
The folks at WIS are sharing their favorite holiday recipes with you. See how former WIS News 10 anchor Susan Aude makes her delicious, easy and quick corn bake.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Sue Sandifers
By the pound Pork any kind - cut pork into bite size (Not too small) 1 1/2tbs. Soy Sauce 1 tbs. Teriyaki Sauce 1/4 cup cooking wine or sherry...I prefer white wine 1/2 cup water 1 package brown gravy salt and pepper Cooked rice
Put pork in a pot sprinkle with salt and pepper and brown..Add sauces and wine and bring to a boil. Cover and boil for about 5 min. Add water and stir. Cover and cook for another 20 min or untill meat is tender and juicy. Meanwhile prepare gravy as package says. When ready add gravy. Bring to a boil and serve with rice and corn. If gravy is too runny just add some flour or cornstarch.
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