BISQUICK DONUTS FRIED RECIPES

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FRIED SPAGHETTI RECIPE - TABLESPOON.COM



Fried Spaghetti Recipe - Tablespoon.com image

Not sure what to do with those leftover spaghetti noodles? If you haven’t fried your noodles in a rich tomato sauce and savory Parmesan cheese, then you’re seriously missing out. You know what they say, if it ain’t broke don’t fix it, fry it!

Provided by TBSP Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 3

3 (6 ounce) cans tomato sauce
8 ounces of spaghetti noodles
1 cup Parmesan cheese

Steps:

  • Cook 8 oz of spaghetti noodles.
  • Place cooked spaghetti noodles in a skillet on medium-high heat.
  • Add three 6 oz. cans of tomato sauce and one cup of Parmesan cheese to skillet. Mix and fry thoroughly. Enjoy!

Nutrition Facts : Calories 390 , CarbohydrateContent 57 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 5 g, ProteinContent 21 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 7 g, TransFatContent 0 g

CHICKEN FRIED PORK CHOP RECIPE - TABLESPOON.COM



Chicken Fried Pork Chop Recipe - Tablespoon.com image

Take your tastebuds on a trip to the south with these chicken fried pork chops smothered in homemade pan gravy. A juicy pork chops gets pounded, battered and fried before the drippings are used to make an easy pan gravy that just might make you break out your southern drawl.

Provided by Macheesmo

Total Time 45 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

4 large boneless pork chops
3 cups flour
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon pepper
3 large eggs, whisked
1 quart oil (for frying)
1/4 cup flour
3 cups milk
1 pinch salt and pepper

Steps:

  • To prep pork chops, cut off any excessive fat if you want. You can leave it on though too. Place the chops between two pieces of plastic wrap and pound them to an even thickness, about 1/3-1/2 inch thick.
  • Mix flour with paprika, salt, and pepper. Whisk eggs together in a separate bowl and add a few tablespoons of water to the eggs.
  • Working with one chop at a time, dredge it in flour, then dip it in eggs, then back in the flour. Pat the flour down on the chops for a bit to make sure plenty of flour sticks to the chops.
  • Let chops sit on a rack for 5 minutes to harden a bit and develop a nice crust.
  • Add enough oil to a large cast iron skillet that the oil will come half-way up the chops. This will probably be about a quart. Heat the skillet on medium-high heat. When the oil is hot, add two chops and fry for about 5 minutes per side until the crust is golden brown. The chop might be slightly pink on the inside, but should be cooked through (juices should run clear). If this worries you, cook it for 6 minutes per side. It's never a bad idea to cut into one to test the doneness also.
  • Remove chops to a rack or paper towel to drain. Fry other two chops.
  • When chops are done, carefully pour out all the oil in the pan, leaving about 2 tablespoons. The oil will be hot obviously so don't pour it into anything that would melt. An empty coffee can is always good.
  • Add 1/4 Cup flour to cast iron skillet and whisk over medium heat. The flour should combine with the oil to make a roux. Make sure to scrape up any bits of flour stuck to the pan. The roux should be a thick paste. If it's not sticking together, you need more oil, so add another tablespoon. If it's really runny, you need more flour. Cook roux until it starts to brown slightly, about 2 minutes.
  • Slowly whisk in milk. Whisk constantly. Whisk out any lumps that form and continue to whisk until gravy thickens. About 3 cups of milk will probably give you a really good gravy, but you might need more or less depending on your roux. Whisk in a pinch of salt and pepper to season roux.
  • Serve pork chops slathered in gravy!

Nutrition Facts : ServingSize 1 Serving

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