4 Servings
Chicken American
Quick Fry Advance Main Dish Chicken American
2 large cken breast cut in half
3/4 teaspoon t
1/2 teaspoon ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese
2 large s
1 tablespoon etable oil
1 cup seasoned ad crumbs
1/4 cup ve oil
4 large cloves lic
sley
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another dish. Spread bread crumbs in a third dish. Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Allow coating to dry for about 5 minutes. Heat a large heavy-bottomed skillet over medium-low heat1/4 cup of olive oil. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skilletand discard. Increase heat to medium. When oil shimmers, add chicken and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Allow the chicken to drain excess oil in paper towels, garnish with parsley sprigs.
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Showing posts with label Garl. Show all posts
Showing posts with label Garl. Show all posts
Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Tomato and Garlic Pasta Salad
8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy
1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
VIEW THE RECEIPT
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