Feb 6, 2011
4 russet potatoes, peeled and cut into 1/2" fries
Oil for frying
Parsley (dried or fresh, chopped)
6 cloves garlic, minced
1/2 cup olive oil
In small pot, heat olive oil, garlic and parsley together until garlic is soft. Dont heat it too fast, or the garlic will burn. once the garlic is soft and barely golden, remove to a bowl. set aside.
Heat oil in deep fryer or deep skillet. Fry the potatoes until golden and cooked through. remove to a paper towel to drain. Salt immediately. Transfer HOT fries to a large bowl, pour the garlic oil over the top, and toss. The fries will absorb the garlicy oil and mmmm, soooo yummy!! Sprinkle lightly again with salt, and pepper.. Serve HOT!
I made this up, and it turned out pretty delish!!
4 boneless skinless chicken breasts. seasoned, cooked and shredded or cubed.
1 pkg. egg noodles, cooked and drained
1 can cream of chicken soup
2 cups milk
2 cups shredded cheddar
1/4 cup grated Parmesan cheese
1 pkg sliced mushrooms
parsley, dried about 1 TBLS
Salt and pepper to taste
1 TBLS Oil & 1 TBLS butter to saute mushrooms
1 cup Italian breadcrumbs.
1/2 cup crushed Saltine crackers
1/2 cup crushed potato chips
1 TBLS Mrs. Dash garlic and herb
mix well, set aside.
Season chicken with Salt, pepper, garlic powder, and poultry rub. Cook it however you want, and then either shred it, or cut it into 1/2" pieces.
Meanwhile, heat oil and butter in a skillet, and saute mushrooms with salt, pepper, and garlic powder. until golden and tender.
In large bowl, combine soup, milk, shredded cheese, Parmesan, and parsley. Add cooked noodles, chicken and mushrooms. Season to taste.
Pour into greased casserole dish, cover with foil and bake 40 min. remove cover, spread crumb topping on top, bake 20 min.
Italian Style breadcrumbs, OR
1/2 sleeve crushed saltines, and 1 TBLS Mrs. Dash garlic and herb seasoning
4 boneless pork chops
Oil for frying
1 egg, beaten
1/2 cup flour
Salt and pepper
Prepare your meat by pounding out the chops until they are thin. You want them to be pretty thin so they cook through.
Heat oil (about 1/2" deep) in skillet.
Dip each chop into flour, then into egg, then coat very well with Italian seasoned crumbs. I used the saltines, and the texture is perfect!