6 Servings
bread Normal
starter bread dinner Normal
6 large lic cloves chopped
1/4 cup fresh sley
2 tablespoons fresh gano leaves
1 teaspoon her salt
1/2 teaspoon freshly ground ck pepper
1/2 cup ve oil
1 large ciabatta bread
2 tablespoons unsalted ter at room temp.
Preheat the oven to 350 degrees. Place garlic, parsley, oregano, salt, and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over low heat. Add the garlic and herb mixture and cook for 3 minutes, until garlic is tender but not browned. Remove from heat and set aside. Cut the ciabatta in half horizontally, running a serrated knife parallel to the board. Spoon the garlic mixture onto the bottom half and spread the butter on the top half and place together. Wrap the bread in aluminum foil and place on s sheet pan. Bake the bread for 5 minutes, then unwrap and discard the foil. Bake for another 5 minutes. Slice crosswise and serve warm.
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Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts
Garlic Stuffed Mushrooms
Click here for a larger picture of Garlic Stuffed Mushrooms
4 Servings
Mushrooms American
Vegetarian Meatless Quick Bake Easy Snacks Side Dish Hors dOeuvres Appetizers American Mushrooms Hors d'Oeuvre Summer Savory
12 large hrooms (White)
2 large llots minced
6 cloves lic (or more if desired) minced
1/2 cup ad crumbs
4 tablespoons ter
1 tablespoon ve oil
1 teaspoon sley
2 h Salt
2 dash Black per ground
1/2 cup Mozzarella or ddar cheese grated
Preheat oven to 350 degrees F. In a small frying pan, saute shallots and garlic in olive oil for about a minute or two. Then mix shallots and garlic with bread crumbs, parsley and a dash or two of salt. Wash and stem the musrooms and place them in a medium, greased baking pan. Add a small amount of butter to the bottom of each mushroom cap. Then add the bread crumb mixture. Finally generously top each mushroom cap with mozarella cheese and a dash or two of pepper, bake until cheese is melted and golden. Serve.
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4 Servings
Mushrooms American
Vegetarian Meatless Quick Bake Easy Snacks Side Dish Hors dOeuvres Appetizers American Mushrooms Hors d'Oeuvre Summer Savory
12 large hrooms (White)
2 large llots minced
6 cloves lic (or more if desired) minced
1/2 cup ad crumbs
4 tablespoons ter
1 tablespoon ve oil
1 teaspoon sley
2 h Salt
2 dash Black per ground
1/2 cup Mozzarella or ddar cheese grated
Preheat oven to 350 degrees F. In a small frying pan, saute shallots and garlic in olive oil for about a minute or two. Then mix shallots and garlic with bread crumbs, parsley and a dash or two of salt. Wash and stem the musrooms and place them in a medium, greased baking pan. Add a small amount of butter to the bottom of each mushroom cap. Then add the bread crumb mixture. Finally generously top each mushroom cap with mozarella cheese and a dash or two of pepper, bake until cheese is melted and golden. Serve.
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Garlic Cheddar Chicken For Two
2 Servings
Chicken American
Bake Main Dish Chicken American
2 tablespoons ter melted
1 clove lic minced
3 tablespoons ad crumbs (italian style)
2 tablespoons mesan cheese grated
6 tablespoons Cheese (colby-jack) shredded
1/12 teaspoon Dried sley
1/12 teaspoon Dried gano
1/12 teaspoon per
1 pinch t
2 ea boneless cken breast halves (pounded thin)
Preheat oven to 350? f. (175 degrees C). Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix together the Parmesan cheese, shredded Colby-jack cheese, italian bread crumbs (or plain), parsley, oregano, salt and pepper. Dip each chicken breast in the melted garlic butter to coat, then press into the bread crumb and cheese mixture. Arrange the coated chicken breasts in a 9x13-inch baking dish. Drizzle with remaining butter and top with any remaining bread crumbs. Bake about 30 minutes or until the chicken is no longer pink and juices run clear.
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Chicken American
Bake Main Dish Chicken American
2 tablespoons ter melted
1 clove lic minced
3 tablespoons ad crumbs (italian style)
2 tablespoons mesan cheese grated
6 tablespoons Cheese (colby-jack) shredded
1/12 teaspoon Dried sley
1/12 teaspoon Dried gano
1/12 teaspoon per
1 pinch t
2 ea boneless cken breast halves (pounded thin)
Preheat oven to 350? f. (175 degrees C). Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix together the Parmesan cheese, shredded Colby-jack cheese, italian bread crumbs (or plain), parsley, oregano, salt and pepper. Dip each chicken breast in the melted garlic butter to coat, then press into the bread crumb and cheese mixture. Arrange the coated chicken breasts in a 9x13-inch baking dish. Drizzle with remaining butter and top with any remaining bread crumbs. Bake about 30 minutes or until the chicken is no longer pink and juices run clear.
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Garlic
Click here for a larger picture of Garlic - Parmesan Crusted Pork Chops
4 Servings
Pork American
American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish Dinner Summer Savory
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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4 Servings
Pork American
American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish Dinner Summer Savory
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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Garlic
Click here for a larger picture of Garlic - Parmesan Crusted Pork Chops
4 Servings
Pork American
bread crumbs American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish Dinner Summer Savory
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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4 Servings
Pork American
bread crumbs American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish Dinner Summer Savory
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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Garlic Teriyaki Edamame
8 Servings
Edamame Asian
Edamame Asian
1/4 cup water
1 cup egar
3 cloves lic minced
3 teaspoon t
1 package frozen shelled edamame
1/4 cup iyaki sauce
2 tablespoons wn sugar
2 tablespoons e vinegar
1 tablespoon ame oil
2 tablespoons ame seeds
Boil the water and garlic in a saucepan over high heat. Stir in the edamame and cook until the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.
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Edamame Asian
Edamame Asian
1/4 cup water
1 cup egar
3 cloves lic minced
3 teaspoon t
1 package frozen shelled edamame
1/4 cup iyaki sauce
2 tablespoons wn sugar
2 tablespoons e vinegar
1 tablespoon ame oil
2 tablespoons ame seeds
Boil the water and garlic in a saucepan over high heat. Stir in the edamame and cook until the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.
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Garlic
Click here for a larger picture of Garlic - Parmesan Crusted Pork Chops
4 Servings
Pork American
bread crumbs American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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4 Servings
Pork American
bread crumbs American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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Garlic
Click here for a larger picture of Garlic - Parmesan Crusted Pork Chops
4 Servings
Pork American
bread crumbs American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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4 Servings
Pork American
bread crumbs American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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Garlic Broccoli Spears
4 Servings
Broccoli American
Vegetarian Vegan Meatless Vegetables Side Dish Broccoli American
1 pound ccoli spears
2 tablespoon ve oil
1 tablespoon on juice
1 clove lic minced
1/4 teaspoon t
1/8 teaspoon per
Place the broccli in a saucepan with a small amount of water; cover and cook until crisp tender. Meanwhile, combine remaining ingredients. Drain broccoli and place in serving dish; add lemon mixure and toss to coat.
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Broccoli American
Vegetarian Vegan Meatless Vegetables Side Dish Broccoli American
1 pound ccoli spears
2 tablespoon ve oil
1 tablespoon on juice
1 clove lic minced
1/4 teaspoon t
1/8 teaspoon per
Place the broccli in a saucepan with a small amount of water; cover and cook until crisp tender. Meanwhile, combine remaining ingredients. Drain broccoli and place in serving dish; add lemon mixure and toss to coat.
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Garlic
Click here for a larger picture of Garlic - Parmesan Crusted Pork Chops
4 Servings
Pork
American
bread crumbs American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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4 Servings
Pork
American
bread crumbs American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow 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. Bread pork chops one at a time. 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, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops 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. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
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Garlic Herb Ranch Dressing
8 Servings
buttermilk mayonnaise herbs
american
garlic buttermilk herbs lunch summer salad dressing buttermilk mayonnaise herbs american
1 1 teaspoon dry tard
1 1 spoon cold water
2 cups onnaise
1 cup termilk
7 tablespoons r cream
2 tablespoons apple er vinegar
1 tablespoons thinly sliced llions (greens and whites)
2 teaspoons minced lic
2 teaspoons minced fresh lian parsley
1 teaspoons cestershire sauce
1 teaspoon ced fresh dill
1 1 teaspoon minced fresh gano
1 1 teaspoon freshly ground ck pepper
1 1 teaspoon ced fresh basil
In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add all the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a wish, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
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buttermilk mayonnaise herbs
american
garlic buttermilk herbs lunch summer salad dressing buttermilk mayonnaise herbs american
1 1 teaspoon dry tard
1 1 spoon cold water
2 cups onnaise
1 cup termilk
7 tablespoons r cream
2 tablespoons apple er vinegar
1 tablespoons thinly sliced llions (greens and whites)
2 teaspoons minced lic
2 teaspoons minced fresh lian parsley
1 teaspoons cestershire sauce
1 teaspoon ced fresh dill
1 1 teaspoon minced fresh gano
1 1 teaspoon freshly ground ck pepper
1 1 teaspoon ced fresh basil
In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add all the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a wish, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
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Garlic Fries
3 Servings
Potato
American
Garlic Butter Parmesan Side Dish Appetizers Side Dish Potato American
1 1/2 lb. atoes peeled, cut 1/4" strips
2 tsp. etable oil
1/4 tsp. t
1 Tbl. ter
4 cloves lic minced (about 2.5 tsp)
1 Tbl. mesan cheese
Preheat oven to 400F. Combine first 3 ingredients in a large plastic bag, toss to coat. Arrange potatoes in a single layer on a baking sheet coated wiht cooking spary. Bake at 400F for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Place butter and garlic in a large non-stick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, a bit of parsley and cheese to pan; toss to coat. Serve immediately.
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Potato
American
Garlic Butter Parmesan Side Dish Appetizers Side Dish Potato American
1 1/2 lb. atoes peeled, cut 1/4" strips
2 tsp. etable oil
1/4 tsp. t
1 Tbl. ter
4 cloves lic minced (about 2.5 tsp)
1 Tbl. mesan cheese
Preheat oven to 400F. Combine first 3 ingredients in a large plastic bag, toss to coat. Arrange potatoes in a single layer on a baking sheet coated wiht cooking spary. Bake at 400F for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Place butter and garlic in a large non-stick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, a bit of parsley and cheese to pan; toss to coat. Serve immediately.
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Garlic Herb Ranch Dressing
8 Servings
buttermilk mayonnaise herbs
american
garlic buttermilk herbs lunch summer salad dressing buttermilk mayonnaise herbs american
1 1 teaspoon dry tard
1 1 spoon cold water
2 cups onnaise
1 cup termilk
7 tablespoons r cream
2 tablespoons apple er vinegar
1 tablespoons thinly sliced llions (greens and whites)
2 teaspoons minced lic
2 teaspoons minced fresh lian parsley
1 teaspoons cestershire sauce
1 teaspoon ced fresh dill
1 1 teaspoon minced fresh gano
1 1 teaspoon freshly ground ck pepper
1 1 teaspoon ced fresh basil
In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add all the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a wish, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
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buttermilk mayonnaise herbs
american
garlic buttermilk herbs lunch summer salad dressing buttermilk mayonnaise herbs american
1 1 teaspoon dry tard
1 1 spoon cold water
2 cups onnaise
1 cup termilk
7 tablespoons r cream
2 tablespoons apple er vinegar
1 tablespoons thinly sliced llions (greens and whites)
2 teaspoons minced lic
2 teaspoons minced fresh lian parsley
1 teaspoons cestershire sauce
1 teaspoon ced fresh dill
1 1 teaspoon minced fresh gano
1 1 teaspoon freshly ground ck pepper
1 1 teaspoon ced fresh basil
In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add all the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a wish, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
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Garlic Artichoke Dip
Plenty of garlic is added to truly make this a flavorful dip. This simple recipe makes a great start for any meal.
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