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Awesome Baked Pork Chops
Rachel ~ burns_toast
6 pig chops
1 teaspoon garlic powder
1 teaspoon ambience additive salt
2 eggs, knocked about
1/4 crater all-purpose flour
2 cups Italian character breadcrumbs
4 tablespoons olive oil
1 (10 3/4 ounce) can precipitated thickk thickk thickk cream of fungus soup
1/2 crater divert
1/3 crater white booze
Preheat oven to 350. Rinse pig chops, pat dry, and deteriorate with garlic powder and ambience additive salt to taste. Place the knocked about eggs in a tiny bowl. Dredge the pig chops simply in flour, drop in the egg, and cloak liberally with bread crumbs. Heat the oil in a middle skillet over medium-high heat. Fry the pig chops 5 mins per side, or until the breading appears good browned. Transfer the chops to a 9 x thirteen baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, mix the thickk thickk thickk cream of fungus soup, divert and white booze in a middle bowl. After the pig chops have oven baked for an hour, cover them with the soup mixture. Replace foil, and bake for an additional thirty minutes.
Rachel’s records ~ we did not bake the pig a total hour prior to pouring on the soup mixture. Maybe thirty minutes.
Broccoli and Garlic Cheese Casserole
About.com Serves 8 as a side dish, or might be used as a dip.
2 bags solidified chopped broccoli, thawed (16oz each)
1/2 crater butter, melted
4 immature onions, together with tops, chopped
1/2 crater chopped celery
3 tablespoons flour
1 hurl garlic cheese
1 can thickk thickk thickk cream of fungus soup
1 can or glass container (4 ounces) sliced mushrooms, drained
Cook broccoli; drain. Saute onions and celery in melted butter until tender. Add flour and cook for about 2 minutes, stirring constantly. Add cheese and stir until melted; mix in soup. Add broccoli and mushrooms. Turn in to a simply greased stew dish. Bake, covered, at 350 degrees for about thirty minutes.
Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Parsley
twinklejill around food.com
1 middle zucchini cut in to 1/2 in. cubes
2 tablespoons olive oil
2 teaspoons salt and some-more to taste
1/2 teaspoon uninformed belligerent black pepper, and some-more to taste
1 tablespoon unsalted butter
1 middle white onions, chopped
1 1/2 cups basmati rice, rinsed and drained
2 1/2 cups chicken broth
2 red bell peppers, roasted, peeled and diced
1/2 crater chopped uninformed prosaic root parsley
4-5 basil leaves cut in to skinny strips
1. Preheat oven to 400*F.
2. Place the zucchini cubes on a baking piece with sides and toss with 1 TBs of the olive oil and salt and peppers to taste. Roast for about fifteen minutes, stirring intermittently so it browns evenly, until it is proposal and golden brown. Cool to room temperature.
3. Melt the butter and the superfluous 1 TBS olive oil together in a middle saucepan over medium-low heat. Add the onion and cook about 5 mins until soft. Add the rice and go on to cook, stirring often, for about 2 minutes, ujtil the rice slides around simply in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp peppers and move to a low bring to boil ove middle tall heat. Reduce the feverishness tolow, cover and cook for fifteen to twenty minutes, until feathery and the rice has engrossed the liquid.
4. Remove the rice from the heat, supplement the roasted peppers, roasted zucchini, parsley, and basil. Stir kindly to combine. Season to ambience if required. Serve warm.
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