PAN ASIAN DRESSING RECIPES

Steps:

• Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, eggs, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

Steps:

• Heat oven to 375 degrees F. Coat a baking sheet with cooking spray.
• In a bowl, combine potatoes, carrots, and 2 tablespoons oil; toss with 2 tablespoons dry ranch dressing mix until evenly coated. Place on baking sheet.
• Brush pork chops with remaining 1 tablespoon oil and sprinkle evenly with remaining dressing mix. Arrange pork chops between potatoes and carrots on baking sheet.
• Bake 25 minutes or until pork is no longer pink in center and vegetables are tender, turning pork halfway through cooking.