Onepanroastporkwithparmesanfries Recipes

Steps:

• Cut roast in half. Place in a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Steps:

• Heat oven to 425ºF.
• Mix egg white, cheese and 1/4 tsp. garlic powder in large bowl until blended. Add potatoes; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
• Bake 15 min. Add meat to baking sheet with the potatoes; sprinkle with remaining garlic powder. Bake 20 min.
• Mix dressing and honey until blended; brush onto meat. Bake 10 to 12 min. or until meat is done (145ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.
• Transfer meat to cutting board; cover. Let stand 3 min. before slicing. Serve with the potatoes.

Steps:

• Put meat in a roasting pan surrounded by onions, carrots and celery.
• Sprinkle all over the top of meat and veggies: oregano, garlic powder or use a clove or 2 of fresh, onion powder, salt, pepper, thyme or rosemary pour 2 cans cream of anything soup (like mushroom) on top.
• dump a 24 oz can of whole or stewed tomatoes over top.
• Bake covered at 300 til tender (usually 3-4 hours like any pot roast).
• When done throw all veggies in a bowl with sauce and roast on a plate.

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add pork stirring until cooked.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!

Steps:

• In a shallow dish beat egg with milk.
• Set aside.
• In a one quart zip-lock bag add bread crumbs.
• Add pork a few pieces at a time coating well.
• Repeat above steps until all pork is coated.
• Add coated pork pieces a few at a time into egg/milk wash.
• Repeat above step until all pieces are coated with egg wash.
• Coat pork in bread crumbs again.
• In a medium-sized skillet, over medium heat, add oil.
• While oil is heating, cook pasta according to directions on package.
• Cook for 10 minutes or until desired tenderness.
• Drain.
• In a small bowl, combine all seasonings and spices.
• Add pork to skillet.
• Sprinkle seasoning over pork.
• Stirring lightly to coat all sides of pork, cook pork until no longer pink and lightly browned.
• If needed drain excess oil.
• Add spaghetti sauce to pork in skillet.
• Pour pasta into lightly buttered 13x9-inch dish.
• Pour pork and sauce mixture over pasta.
• Sprinkle with cheese.
• Bake at 350°F for 20 minutes or until cheese is lightly browned.
• Remove and let sit for 5 minutes.

Steps:

• Pound cutlets to 1/4 inch thick; season with salt and pepper. Sprinkle with juice of 1/2 lemon, turning to evenly coat. Stir together Parmesan and flour on a plate. Dredge cutlets in Parmesan mixture, pressing to adhere.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add 4 cutlets in a single layer; cook, flipping once, until golden brown and crisp, 4 to 5 minutes. Transfer to a plate. Wipe skillet clean; repeat with 2 more tablespoons oil and remaining 4 cutlets. Wipe skillet clean; heat remaining 2 tablespoons oil in skillet over medium-high. Add polenta and cook, flipping once, until golden and crisp, about 5 minutes.
• Meanwhile, cook asparagus in a pot of generously salted boiling water until crisp-tender, 2 to 3 minutes. Drain and transfer to plates. Season with salt and pepper, drizzle with oil, and top with finely grated lemon zest and shaved Parmesan. Serve with cutlets, polenta, and lemon wedges.