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Recipe by: athaline
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See below ingredients and instructions of the recipe
3 tb Flour
1/4 ts Garlic powder
1 lb Pork cut in 1" chunks
3 Stalks celery chopped
1 Medium onion chopped
1/2 ts Ground cumin
1/4 c Brandy
1 1/2 c Pitted prunes, halved
1/2 ts Paprika
1/4 ts Pepper
2 tb Oil
2 Carrots cut in 1/2" pieces
1/4 c Chopped fresh parsley
1/4 ts Ground allspice
2 c Chicken broth
1 c Dried apricot halves
In a plastic bag combine the flour, 1/4 tsp of the salt, paprika,
garlic powder, and 1/8 tsp of the pepper. Add a few pieces of the
meat, and shake in the flour until coated. Repeat with the remaining
meat; set aside.
In a heavy saucepan, heat oil over medium high heat. Add meat
several pieces at a time and brown. Remove and set aside. Reduce heat
to medium low and stir in celery, carrots, onion, parsley, cumin and
allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2
minutes. Add broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp
of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring
occasionally. Add prunes and apri- cots, and cook 10 minutes or until
fruits are tender.
Serve over noodles.
This is from one of my MIL's clippings from Women's Day. Date unknown
Shared by Robert Rostrup
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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