FRIED" HONEY BANANAS...Great dessert without the guilt!
Serves 1
1 slightly under-ripened banana, sliced
1 tablespoon honey
Cinnamon
Olive oil
Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.
Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.
Allow to cool and sprinkle with cinnamon.
NOTE** I tried it- it was a mushy mess. Not as pretty as the picture I saw. It tasted ok, but I 'd call this a major fail and probably won't be doing it again!
Showing posts with label skillet. Show all posts
Showing posts with label skillet. Show all posts
Thursday, July 31, 2014
Quick Garlic Chicken
Quick Garlic Chicken
4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 teaspoon garlic powder
2 garlic cloves minced
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions, garlic and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
https://www.facebook.com/nellsoldfashionrecipes
4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 teaspoon garlic powder
2 garlic cloves minced
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions, garlic and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
https://www.facebook.com/nellsoldfashionrecipes
Sunday, November 15, 2009
Tex-Mex Pasta with sausage
Tex-Mex Pasta with sausage
Prep Time:
25 Min
Total Time:
Makes:
6 servings
INGREDIENTS
8 oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup Old El Paso® Thick 'n Chunky Salsa
2 cups Progresso® diced tomatoes, undrained (from 28-oz can)
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped
DIRECTIONS
1. Cook penne as directed on package. Drain; cover to keep warm.
2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain.
3. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
4. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.
Prep Time:
25 Min
Total Time:
Makes:
6 servings
INGREDIENTS
8 oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup Old El Paso® Thick 'n Chunky Salsa
2 cups Progresso® diced tomatoes, undrained (from 28-oz can)
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped
DIRECTIONS
1. Cook penne as directed on package. Drain; cover to keep warm.
2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain.
3. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
4. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.
Sausage Fajitas Recipe
Sausage Fajitas Recipe
* 4 Servings
* Prep: 25 min. + marinating Cook: 10 min.
Ingredients
* 1 cup reduced-sodium chicken broth
* 1/4 cup Crisco® Pure Olive Oil
* 1/4 cup red wine vinegar
* 1/4 cup reduced-sodium soy sauce
* 1/4 cup Worcestershire sauce
* 1 tablespoon each dried basil, oregano and thyme
* 1/4 teaspoon pepper
* 3/4 pound smoked turkey kielbasa, sliced
* 3 cups julienned mixed sweet peppers
* 1 medium red onion, thinly sliced
* 1 cup sliced fresh mushrooms
* 4 whole wheat tortillas (8 inches), warmed
* 4 tablespoons fat-free sour cream
* 1 small tomato, chopped
Directions
* In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
* Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.
Nutrition Facts: 1 fajita equals 374 calories, 15 g fat (3 g saturated fat), 56 mg cholesterol, 1,481 mg sodium, 37 g carbohydrate, 5 g fiber, 21 g protein.
* 4 Servings
* Prep: 25 min. + marinating Cook: 10 min.
Ingredients
* 1 cup reduced-sodium chicken broth
* 1/4 cup Crisco® Pure Olive Oil
* 1/4 cup red wine vinegar
* 1/4 cup reduced-sodium soy sauce
* 1/4 cup Worcestershire sauce
* 1 tablespoon each dried basil, oregano and thyme
* 1/4 teaspoon pepper
* 3/4 pound smoked turkey kielbasa, sliced
* 3 cups julienned mixed sweet peppers
* 1 medium red onion, thinly sliced
* 1 cup sliced fresh mushrooms
* 4 whole wheat tortillas (8 inches), warmed
* 4 tablespoons fat-free sour cream
* 1 small tomato, chopped
Directions
* In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
* Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.
Nutrition Facts: 1 fajita equals 374 calories, 15 g fat (3 g saturated fat), 56 mg cholesterol, 1,481 mg sodium, 37 g carbohydrate, 5 g fiber, 21 g protein.
Sausage Skillet Supper Recipe
Sausage Skillet Supper Recipe
* 4 Servings
* Prep: 10 min. Cook: 30 min.
Ingredients
* 1 pound smoked sausage links, cut into 1/2-inch slices
* 3/4 cup uncooked instant rice
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 3/4 cup water
* 1 tablespoon butter
* 1 package (10 ounces) frozen peas
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 cup (4 ounces) shredded Swiss cheese
Directions
* In a large skillet, combine the sausage, rice, soup, water and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas and mushrooms. Cover and simmer for 20 minutes or until rice is tender. Sprinkle with cheese. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 653 calories, 45 g fat (18 g saturated fat), 107 mg cholesterol, 1,978 mg sodium, 35 g carbohydrate, 5 g fiber, 29 g protein.
* 4 Servings
* Prep: 10 min. Cook: 30 min.
Ingredients
* 1 pound smoked sausage links, cut into 1/2-inch slices
* 3/4 cup uncooked instant rice
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 3/4 cup water
* 1 tablespoon butter
* 1 package (10 ounces) frozen peas
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 cup (4 ounces) shredded Swiss cheese
Directions
* In a large skillet, combine the sausage, rice, soup, water and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas and mushrooms. Cover and simmer for 20 minutes or until rice is tender. Sprinkle with cheese. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 653 calories, 45 g fat (18 g saturated fat), 107 mg cholesterol, 1,978 mg sodium, 35 g carbohydrate, 5 g fiber, 29 g protein.
Au Gratin Sausage Skillet Recipe
Au Gratin Sausage Skillet Recipe
* 4 Servings
* Prep: 15 min. Cook: 30 min.
Ingredients
* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
Directions
* In a large skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally.
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. Yield: 4 servings.
Editor's Note: The milk and butter listed on the potato package are not used in this recipe.
Nutrition Facts: 1 serving (1 each) equals 660 calories, 47 g fat (18 g saturated fat), 106 mg cholesterol, 2,093 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.
* 4 Servings
* Prep: 15 min. Cook: 30 min.
Ingredients
* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
Directions
* In a large skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally.
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. Yield: 4 servings.
Editor's Note: The milk and butter listed on the potato package are not used in this recipe.
Nutrition Facts: 1 serving (1 each) equals 660 calories, 47 g fat (18 g saturated fat), 106 mg cholesterol, 2,093 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.
Sausage Stroganoff Recipe
Sausage Stroganoff Recipe
* 4 Servings
* Prep/Total Time: 25 min.
Ingredients
* 1 pound bulk pork sausage
* 1 medium onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1-1/4 cups chicken broth, divided
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 cup (8 ounces) sour cream
* 2 tablespoons minced fresh parsley, optional
* Hot cooked noodles
Directions
* In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
* In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 415 calories, 31 g fat (15 g saturated fat), 81 mg cholesterol, 832 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.
* 4 Servings
* Prep/Total Time: 25 min.
Ingredients
* 1 pound bulk pork sausage
* 1 medium onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1-1/4 cups chicken broth, divided
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 cup (8 ounces) sour cream
* 2 tablespoons minced fresh parsley, optional
* Hot cooked noodles
Directions
* In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
* In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 415 calories, 31 g fat (15 g saturated fat), 81 mg cholesterol, 832 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.
Tuesday, June 2, 2009
Southwest Beef & Pepper Skillet
Southwest Beef & Pepper Skillet (Kraft again)
Prep Time: 10 min Total Time: 25 min Makes: 6 servings,
1-1/3 cups each
need:
1 lb. extra lean ground beef
1 can (14-1/2 oz.) beef broth
1 can (10 oz.) diced tomatoes and green chiles,
undrained
1 each large green and yellow pepper, thinly
sliced, then halved
2 cups instant white rice, uncooked
1-1/2 cups KRAFT 2% Milk Shredded
Cheddar Cheese
HEAT broiler.
BROWN meat in large ovenproof skillet. Stir in broth and
tomatoes; bring to boil.
ADD peppers and rice; stir. Cover; simmer on low heat 5
min. or until rice is tender.
TOP with cheese. Broil, uncovered, 2 to 3 min. or until
melted.
Prep Time: 10 min Total Time: 25 min Makes: 6 servings,
1-1/3 cups each
need:
1 lb. extra lean ground beef
1 can (14-1/2 oz.) beef broth
1 can (10 oz.) diced tomatoes and green chiles,
undrained
1 each large green and yellow pepper, thinly
sliced, then halved
2 cups instant white rice, uncooked
1-1/2 cups KRAFT 2% Milk Shredded
Cheddar Cheese
HEAT broiler.
BROWN meat in large ovenproof skillet. Stir in broth and
tomatoes; bring to boil.
ADD peppers and rice; stir. Cover; simmer on low heat 5
min. or until rice is tender.
TOP with cheese. Broil, uncovered, 2 to 3 min. or until
melted.
Friday, February 20, 2009
Red Cabbage and apples
Red Cabbage and Apples
Metric/Imperial
10 ml/ 2 tsp olive oil
2 onions, thinly sliced
2 apples, peeled & thinly sliced
1 red cabbage, shredded
30 ml/ 2 tbsp cider vinegar
30 ml/ 2tbsp maple syrup
250 ml/ 1 cup apple juice
-
salt & pepper to taste
-
In a large skillet; heat oil on medium-high heat. Add onions and apples. Cook for 5 minutes or until tender.
Add cabbage, vinegar, syrup and apple juice. Bring to a boil. Cook, covered, over mediun heat until tender, about 25 minutes. Season with salt and pepper.
Serves 8
Metric/Imperial
10 ml/ 2 tsp olive oil
2 onions, thinly sliced
2 apples, peeled & thinly sliced
1 red cabbage, shredded
30 ml/ 2 tbsp cider vinegar
30 ml/ 2tbsp maple syrup
250 ml/ 1 cup apple juice
-
salt & pepper to taste
-
In a large skillet; heat oil on medium-high heat. Add onions and apples. Cook for 5 minutes or until tender.
Add cabbage, vinegar, syrup and apple juice. Bring to a boil. Cook, covered, over mediun heat until tender, about 25 minutes. Season with salt and pepper.
Serves 8
Pit Potatoes=- kolbassi
Pit Potatoes
5 lbs new red potatoes{cut into bit size pieces}
2 medium onions{cut in strips}
2 medium green peppers{cut in strips}
1 lb Kolbassi{sliced}
2 cans chicken or beef broth
2 tbsp minced garlic1 lb butter or margarine
Procedure
*Cook potatoes{with skins on}til tender.Meanwhile sauteonions,garlic green peppers,kolbassi & butter in large sauce pan.*Bring to a boil:reduce heat & simmer 10-15 min stirringoccationally.&Add Chicken or beef broth.Bring to another boil,reduce heat &simmer another 5 minutes. Pour over drained potatoes.{THIS RECIPE IS GREAT AS A SIDE DISH FOR PICNICS}
5 lbs new red potatoes{cut into bit size pieces}
2 medium onions{cut in strips}
2 medium green peppers{cut in strips}
1 lb Kolbassi{sliced}
2 cans chicken or beef broth
2 tbsp minced garlic1 lb butter or margarine
Procedure
*Cook potatoes{with skins on}til tender.Meanwhile sauteonions,garlic green peppers,kolbassi & butter in large sauce pan.*Bring to a boil:reduce heat & simmer 10-15 min stirringoccationally.&Add Chicken or beef broth.Bring to another boil,reduce heat &simmer another 5 minutes. Pour over drained potatoes.{THIS RECIPE IS GREAT AS A SIDE DISH FOR PICNICS}
Pork Piccata
Pork Piccata
1 whole pork tenderloin
3 tablespoons all-purpose flour
2 teaspoons lemon pepper
2 teaspoons butter
1/4 cup dry sherry
1/4 cup lemon juice
4 to 6 thin slices lemon
4 tablespoons capers, drained
Slice tenderloin into 8 equal pieces, flatten each piece gently to a cutlet 1/8-inch thick. Dust cutlets lightly with flour, sprinkle with lemon pepper.
Melt butter in nonstick pan over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 7 to 8 minutes total.
Add wine add sherry and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened.
Serve garnished with lemon slices and capers.
Serves 4.
Wine Suggestion: For white, try a dry Sauvignon Blanc; for a red open a medium-bodied red such as a Sangiovese from Italy or California
1 whole pork tenderloin
3 tablespoons all-purpose flour
2 teaspoons lemon pepper
2 teaspoons butter
1/4 cup dry sherry
1/4 cup lemon juice
4 to 6 thin slices lemon
4 tablespoons capers, drained
Slice tenderloin into 8 equal pieces, flatten each piece gently to a cutlet 1/8-inch thick. Dust cutlets lightly with flour, sprinkle with lemon pepper.
Melt butter in nonstick pan over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 7 to 8 minutes total.
Add wine add sherry and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened.
Serve garnished with lemon slices and capers.
Serves 4.
Wine Suggestion: For white, try a dry Sauvignon Blanc; for a red open a medium-bodied red such as a Sangiovese from Italy or California
Bombay Pork Skillet
Bombay Pork Skillet
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
2 large onions, chopped
3 cloves garlic, crushed
3/4 cup beef broth
3 tablespoons honey
2 tablespoons lemon juice
1 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup chopped parsley
Hot cooked rice for accompaniment
Chopped cashews for garnish
Chopped fresh cilantro for garnish
Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender.
In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
Makes 4 servings
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
2 large onions, chopped
3 cloves garlic, crushed
3/4 cup beef broth
3 tablespoons honey
2 tablespoons lemon juice
1 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup chopped parsley
Hot cooked rice for accompaniment
Chopped cashews for garnish
Chopped fresh cilantro for garnish
Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender.
In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
Makes 4 servings
Thursday, October 23, 2008
20 Minute Pork Chops Mornay
A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.
4 servings 20 minutes cook time
Ingredients:
4 boneless pork chops (about 1 lb)
1 tablespoon vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water
1/3 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1/4 teaspoon nutmeg
cooked rice or egg noodles
Directions:
In a skillet, brown pork chops in hot oil.
Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
Stir in shredded swiss, parmesan and nutmeg after removing from heat.
Serve over cooked rice or egg noodles.
4 servings 20 minutes cook time
Ingredients:
4 boneless pork chops (about 1 lb)
1 tablespoon vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water
1/3 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1/4 teaspoon nutmeg
cooked rice or egg noodles
Directions:
In a skillet, brown pork chops in hot oil.
Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
Stir in shredded swiss, parmesan and nutmeg after removing from heat.
Serve over cooked rice or egg noodles.
Subscribe to:
Posts (Atom)
