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6 pork chop, 3/4-inch thick (about 2 pounds); 1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce; 6 cup medium tube-shaped pasta (ziti) or spaghetti, cooked and drained
Meanwhile, toss the pork chops with the remaining 1 tablespoon olive oil in a bowl, then sprinkle with the smoked paprika and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Set a rack on a ...
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The marinated pork chops are then coated in a light batter and pan-fried. Meanwhile, egg fried rice is prepared and placed in a baking dish as the first layer. The fried pork chops are laid on top of the rice, followed by tomato sauce. Cheese is then added on top, and the entire dish is baked until the cheese is melted and the dish is hot. [4]
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Stir the soup and water in the skillet and heat to a boil.
Faloodeh (Persian: فالوده, romanized: fālūde) or paloodeh (Persian: پالوده, romanized: pālūde) is a traditional Iranian cold dessert similar to a sorbet. [1] [2] It consists of thin vermicelli-sized noodles made from starch in a semi-frozen syrup containing sugar and rose water.
Some Pakistani versions consist of translucent wheat-starch noodles, and flavoured syrup. [citation needed] In Myanmar, phaluda (ဖာလူဒါ) is made with basil seeds, grass jelly, egg pudding, vanilla ice cream, sweetened milk and rose syrup. [9] More elaborate versions also incorporate sago, rice noodles, fruit jelly, and chopped fruit.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.