ademchaoua/GeneralTextCorpus huggingface dataset:
Pasta With Shrimp In Avocado Cilantro Sauce Recipe by Mexico_de_Mis_Sabores_
Cooking Instructions 20 minutes 1 Drain the seaweed noodles. 2 Peel, clean, and wash the shrimp. Season with salt and pepper and set aside. 3 Blend all the sauce ingredients: avocado, green chili, cream, cilantro, and salt. 4 In a skillet with a little olive oil, sauté the shrimp on both sides over high heat. When the shrimp turn pink, lower the heat, add the sauce, season with salt and pepper, and let it reduce a bit. 5 Add the noodles, keep on low heat, and cook for 5 minutes. 6 Enjoy! 1 Drain the seaweed noodles. 1 Drain the seaweed noodles. 2 Peel, clean, and wash the shrimp. Season with salt and pepper and set aside. 2 Peel, clean, and wash the shrimp. Season with salt and pepper and set aside. 3 Blend all the sauce ingredients: avocado, green chili, cream, cilantro, and salt. 3 Blend all the sauce ingredients: avocado, green chili, cream, cilantro, and salt. 4 In a skillet with a little olive oil, sauté the shrimp on both sides over high heat. When the shrimp turn pink, lower the heat, add the sauce, season with salt and pepper, and let it reduce a bit. 4 In a skillet with a little olive oil, sauté the shrimp on both sides over high heat. When the shrimp turn pink, lower the heat, add the sauce, season with salt and pepper, and let it reduce a bit. 5 Add the noodles, keep on low heat, and cook for 5 minutes. 5 Add the noodles, keep on low heat, and cook for 5 minutes. 6 Enjoy! 6 Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bottom Round Lo-Mein Lauren's Baked Ham, Spinach and Mushroom Breakfast Quesadillas Ichigo Sando California Farm Eggplant Mayonaise Egg Sando Bottom Round Lo-Mein Lauren's Baked Ham, Spinach and Mushroom Breakfast Quesadillas Ichigo Sando California Farm Eggplant Mayonaise Egg Sando Cucumber salsa🥒🍅🍋 ફાડા લાપસી Haryali Chicken Tangdi Haryali Chicken Drumsticks In Airfryer Potato stuffed jalapeno peppers🧅🥭🌿 Fried Malai Seekh Kabab 🇵🇰 Vegetable soup One-pan egg, tomato, chard + cumin brunch Fruits and Nuts Platter Kuttu Ata ki Aloo Kachori Rajgira Ki Poori Cucumber salsa🥒🍅🍋 ફાડા લાપસી Haryali Chicken Tangdi Haryali Chicken Drumsticks In Airfryer Potato stuffed jalapeno peppers🧅🥭🌿 Fried Malai Seekh Kabab 🇵🇰 Vegetable soup One-pan egg, tomato, chard + cumin brunch Fruits and Nuts Platter Kuttu Ata ki Aloo Kachori Rajgira Ki Poori
Avocado Hummus Recipe by نكهة براءة
This recipe is translated from Cookpad Saudi Arabia. See original: حمص الأفوكادو Cooking Instructions 1 In a food processor, blend the chickpeas, olive oil, tahini, lemon juice, and garlic until the mixture is smooth and well combined. 2 Add the avocado, cumin, salt, and black pepper, and blend everything together for 1 to 2 minutes. 3 Transfer to a serving dish and garnish with parsley and a drizzle of olive oil. 4 Serve with fresh bread. 1 In a food processor, blend the chickpeas, olive oil, tahini, lemon juice, and garlic until the mixture is smooth and well combined. 1 In a food processor, blend the chickpeas, olive oil, tahini, lemon juice, and garlic until the mixture is smooth and well combined. 2 Add the avocado, cumin, salt, and black pepper, and blend everything together for 1 to 2 minutes. 2 Add the avocado, cumin, salt, and black pepper, and blend everything together for 1 to 2 minutes. 3 Transfer to a serving dish and garnish with parsley and a drizzle of olive oil. 3 Transfer to a serving dish and garnish with parsley and a drizzle of olive oil. 4 Serve with fresh bread. 4 Serve with fresh bread. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach and Ricotta Stuffed Shells Hamburger Steaks Homestyle Chicken &Biscuits Lobster Bisque Pan-fried Tofu in Dashi Spinach and Ricotta Stuffed Shells Hamburger Steaks Homestyle Chicken &Biscuits Lobster Bisque Pan-fried Tofu in Dashi Sausage, apple and maple traybake Delicious soup Asiago sausage hoagie Homemade sloppy joe Lobster Bisque Potato and Mushroom Napoleon's #5 Easy Japanese cooked Ginkyo-Tarako-Natto Buttered Roast Beef Oyster Stew Cassoulet Toulousin Sausage, apple and maple traybake Delicious soup Asiago sausage hoagie Homemade sloppy joe Lobster Bisque Potato and Mushroom Napoleon's #5 Easy Japanese cooked Ginkyo-Tarako-Natto Buttered Roast Beef Oyster Stew Cassoulet Toulousin
Beet And Avocado Recipe by Shorouk M. Ayad
This recipe is translated from Cookpad Egypt. See original: بنجر - افوكادو Cooking Instructions 1 Add the beets, tahini, chickpeas, garlic, and spices to a blender. Blend while gradually adding the olive oil. 2 Add the avocado, onion, cilantro, lemon juice, spices, and Greek yogurt. Blend, slowly adding olive oil until the mixture thickens. 3 Serve with nachos, salted crackers, or toasted bread for a delicious and healthy evening snack. 4 Enjoy! 1 Add the beets, tahini, chickpeas, garlic, and spices to a blender. Blend while gradually adding the olive oil. 1 Add the beets, tahini, chickpeas, garlic, and spices to a blender. Blend while gradually adding the olive oil. 2 Add the avocado, onion, cilantro, lemon juice, spices, and Greek yogurt. Blend, slowly adding olive oil until the mixture thickens. 2 Add the avocado, onion, cilantro, lemon juice, spices, and Greek yogurt. Blend, slowly adding olive oil until the mixture thickens. 3 Serve with nachos, salted crackers, or toasted bread for a delicious and healthy evening snack. 3 Serve with nachos, salted crackers, or toasted bread for a delicious and healthy evening snack. 4 Enjoy! 4 Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spatchcock Herb of Provence Chicken w Lemon and vegetables (easy sheet pan dinner) PORK CUTLETS WITH MASHED SWEET POTATOES AND CARAMELIZED APPLES. JON STYLE Mimi's ขนมถ้วยฟู Tiny Chinese Cupcakes (Steamed) Oreo Cheesecake Bars Leg of Lamb simple way Spatchcock Herb of Provence Chicken w Lemon and vegetables (easy sheet pan dinner) PORK CUTLETS WITH MASHED SWEET POTATOES AND CARAMELIZED APPLES. JON STYLE Mimi's ขนมถ้วยฟู Tiny Chinese Cupcakes (Steamed) Oreo Cheesecake Bars Leg of Lamb simple way California Farm Pork Foie Gras Coarse & Smooth Pate Homemade garlic bread ABC smoothie 🥤 (Apple 🍎, banana 🍌, cucumber 🥒) Mochi Doughnuts Sweet potatoes drink😋😋 Creamy Khatti Pakora Curry Pav Bhaji Doodh Patti Chai Egg & Chicken Sandwich Moong Masoor Dal with Cilantro stalk California Farm Pork Foie Gras Coarse & Smooth Pate Homemade garlic bread ABC smoothie 🥤 (Apple 🍎, banana 🍌, cucumber 🥒) Mochi Doughnuts Sweet potatoes drink😋😋 Creamy Khatti Pakora Curry Pav Bhaji Doodh Patti Chai Egg & Chicken Sandwich Moong Masoor Dal with Cilantro stalk
Chilled Melon And Avocado Soup Recipe by Rebeca Díaz
Avocado Chocolate Dessert Soup Avocado Chocolate Dessert Soup If I can still remember, I had posted this before. It was in a typical vegan smoothie form and nothing like this. You can totally replace the condensed milk and Iris cream with vegan-friendly options if you fancy that route. It is entirely up to your own convenience and preference. A recipe is just a guideline for you to understand, ultimately, you will have to taste and adjust to your own palate. As you already knew the story behind this recipe. I was in Bandung, Indonesia, and I was being served with this awesome smoothie. It has avocado, coffee and chocolate. Who would've thought that such a combination works? It is perfect. My then ex-gf, told me what she can do it better as she further explained to me that the eatery is not using real avocado, but rather fake flavorings and colorings. Yes, her version tastes way better. To this day, I never forget the taste; the avocado rush on the palate, the strong aromatic coffee aftertaste, almost mocha-like (probably due to the chocolate), lingers at the back of your mouth for quite a while. Instead of making another smoothie, I decided to create this dessert soup. I added coconut oil to enhance the flavors of the chocolate. The cold avocado coffee soup top with a warm coconut dark chocolate just give your tastebuds an oomph. To make things even further, I garnish with some coffee granules. The taste is almost the same as I 1st sipped into the wonderful smoothie my ex-gf used to make. I really hope you will give this recipe a try Daniel Lim
Japanese Mayonnaise Recipe by Katwoman
Cooking Instructions 10 minutes excluding the time for freezing the egg 1 In a freezer safe container freeze a whole egg until completely frozen about 4 hours. Then thaw the egg in room temperature prior to make the mayo. 2 With a hand blender mix together the egg, vinegar, mustard, and salt until well blended. 3 With the blender running, slowly add the oil, about 1 Tbsp at a time. Once you've add half of the oil, you may add more at once. 4 Move the hand blender vertically about 2 minutes until you have thick mayo. 5 Scrape the mayo into a glass Mason jar. You may store the mayo up to 2 weeks in the fridge. 1 In a freezer safe container freeze a whole egg until completely frozen about 4 hours. Then thaw the egg in room temperature prior to make the mayo. 1 In a freezer safe container freeze a whole egg until completely frozen about 4 hours. Then thaw the egg in room temperature prior to make the mayo. 2 With a hand blender mix together the egg, vinegar, mustard, and salt until well blended. 2 With a hand blender mix together the egg, vinegar, mustard, and salt until well blended. 3 With the blender running, slowly add the oil, about 1 Tbsp at a time. Once you've add half of the oil, you may add more at once. 3 With the blender running, slowly add the oil, about 1 Tbsp at a time. Once you've add half of the oil, you may add more at once. 4 Move the hand blender vertically about 2 minutes until you have thick mayo. 4 Move the hand blender vertically about 2 minutes until you have thick mayo. 5 Scrape the mayo into a glass Mason jar. You may store the mayo up to 2 weeks in the fridge. 5 Scrape the mayo into a glass Mason jar. You may store the mayo up to 2 weeks in the fridge. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lettuceless Greek Salad Honey Oat Bread Rice Potatoes with Carne Picada cut Beef Gravy Flaky Buttery Biscuits Super Easy Fizzy Colada Lettuceless Greek Salad Honey Oat Bread Rice Potatoes with Carne Picada cut Beef Gravy Flaky Buttery Biscuits Super Easy Fizzy Colada 4Czen icream Chocolate dates mousse Smoked Leg of Lamb 20 mins: ground turkey marinara sauce pasta Spicy Maggi noodles Maggi noddles Kesari bath Barley/Coix seeds/Job's tears drink with ginkgo nut (银杏果) and white lotus seed (白莲子) Copycat Yoshinoya beef bowl Dates Dry fruits Sweet Chutney &Dates Tamarind Chutney 4Czen icream Chocolate dates mousse Smoked Leg of Lamb 20 mins: ground turkey marinara sauce pasta Spicy Maggi noodles Maggi noddles Kesari bath Barley/Coix seeds/Job's tears drink with ginkgo nut (银杏果) and white lotus seed (白莲子) Copycat Yoshinoya beef bowl Dates Dry fruits Sweet Chutney &Dates Tamarind Chutney
Marinated Beef Steak Recipe by LuzMa SG
Cooking Instructions 5 min + marinating time 1 Prepare the ingredients. Press the garlic cloves into the bowl or dish where you’ll marinate the beef—preferably glass or plastic, avoid metal. Add the remaining ingredients. 2 Mix well. Add the steaks, making sure they are well coated on both sides. Let them marinate for at least 1 hour, up to 24 hours. 3 Heat a skillet or griddle. Once it’s very hot, cook the steaks to your desired doneness. You can also grill them. Serve with your favorite side dish. 1 Prepare the ingredients. Press the garlic cloves into the bowl or dish where you’ll marinate the beef—preferably glass or plastic, avoid metal. Add the remaining ingredients. 1 Prepare the ingredients. Press the garlic cloves into the bowl or dish where you’ll marinate the beef—preferably glass or plastic, avoid metal. Add the remaining ingredients. 2 Mix well. Add the steaks, making sure they are well coated on both sides. Let them marinate for at least 1 hour, up to 24 hours. 2 Mix well. Add the steaks, making sure they are well coated on both sides. Let them marinate for at least 1 hour, up to 24 hours. 3 Heat a skillet or griddle. Once it’s very hot, cook the steaks to your desired doneness. You can also grill them. Serve with your favorite side dish. 3 Heat a skillet or griddle. Once it’s very hot, cook the steaks to your desired doneness. You can also grill them. Serve with your favorite side dish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Tomato Garlic Butter Chicken Pasta Artichokes Our Way Pork loin Tex Mex with roasted veggies Creamy Tomato Garlic Butter Chicken Pasta Artichokes Our Way Pork loin Tex Mex with roasted veggies Instant chocolate cake in steamer Paneer Kali Mirch Artichokes Our Way Gobindobhog rice phirni Pomodoro Sauce Pan-Fried T-Bone Steak Crispy-Crunchy Raw Banana Chips Cream Cheese Custard Powder Ice Cream Wombok & Tuna Salad Instant chocolate cake in steamer Paneer Kali Mirch Artichokes Our Way Gobindobhog rice phirni Pomodoro Sauce Pan-Fried T-Bone Steak Crispy-Crunchy Raw Banana Chips Cream Cheese Custard Powder Ice Cream Wombok & Tuna Salad
Sinaloa Style Picadillo Recipe by Flor de Luna
Cooking Instructions 45 minutes to 1 hour 1 In a deep skillet, heat the oil over medium-low heat. Add the garlic and sauté for 30 seconds, then add the ground beef. Cook the beef for about 15 minutes. 2 In another skillet, fry the plantain in a little butter or oil, then set aside. 3 Chop the onion, tomatoes, and cilantro. Add them to the beef along with the tomato puree. Mix well. 4 Once combined, add the remaining ingredients (olives, plantain, raisins, cilantro, broth, and seasonings). Stir and increase the heat to medium-high. When it starts to boil, reduce the heat, cover, and simmer for another 10-12 minutes. 5 Serve with white rice and enjoy! 1 In a deep skillet, heat the oil over medium-low heat. Add the garlic and sauté for 30 seconds, then add the ground beef. Cook the beef for about 15 minutes. 1 In a deep skillet, heat the oil over medium-low heat. Add the garlic and sauté for 30 seconds, then add the ground beef. Cook the beef for about 15 minutes. 2 In another skillet, fry the plantain in a little butter or oil, then set aside. 2 In another skillet, fry the plantain in a little butter or oil, then set aside. 3 Chop the onion, tomatoes, and cilantro. Add them to the beef along with the tomato puree. Mix well. 3 Chop the onion, tomatoes, and cilantro. Add them to the beef along with the tomato puree. Mix well. 4 Once combined, add the remaining ingredients (olives, plantain, raisins, cilantro, broth, and seasonings). Stir and increase the heat to medium-high. When it starts to boil, reduce the heat, cover, and simmer for another 10-12 minutes. 4 Once combined, add the remaining ingredients (olives, plantain, raisins, cilantro, broth, and seasonings). Stir and increase the heat to medium-high. When it starts to boil, reduce the heat, cover, and simmer for another 10-12 minutes. 5 Serve with white rice and enjoy! 5 Serve with white rice and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Avocado Breakfast Sandwich Creamy Caesar noodles Slow cook oven pot roast and vegetables California Farm Cauliflower Steak in Cashew Cheese Sauce Avocado Breakfast Sandwich Creamy Caesar noodles Slow cook oven pot roast and vegetables California Farm Cauliflower Steak in Cashew Cheese Sauce Chicken Cacciatore Chicken wings recipe California Farm Bean Noodle Seafood Egg Rolls Savoury Clafoutis with Mushrooms Miso Marinated Eggs 90 seconds microwave bun Button Mushroom Stir Fry Pan Fried Asparagus Creamy Potato Soba Noodles 【5 ingredients】 Fennel salad Chicken Cacciatore Chicken wings recipe California Farm Bean Noodle Seafood Egg Rolls Savoury Clafoutis with Mushrooms Miso Marinated Eggs 90 seconds microwave bun Button Mushroom Stir Fry Pan Fried Asparagus Creamy Potato Soba Noodles 【5 ingredients】 Fennel salad
Salmon Caesar Salad Recipe by Elizabeth Wu
Cooking Instructions 20 minutes 1 Season your salmon filets with the oil, salt, pepper, lemon zest, & parsley, & top with 2 lemon slices (optional). 2 Sear your salmon for 1 minute on medium-high heat, and then bake the filets in the oven at 400 F for 15 minutes. 3 Season your sourdough bread cubes with olive oil, salt, pepper, garlic powder, and Italian seasoning. Bake them at 375 for 15 minutes. Make sure to flip them halfway. 4 Whisk together your Caesar salad dressing ingredients. 5 Chop up your romaine hearts, and add them to a bowl. Top them with the dressing, croutons, and shaved parmesan. 6 Serve your salad with the lemon herb salmon. Enjoy! 1 Season your salmon filets with the oil, salt, pepper, lemon zest, & parsley, & top with 2 lemon slices (optional). 1 Season your salmon filets with the oil, salt, pepper, lemon zest, & parsley, & top with 2 lemon slices (optional). 2 Sear your salmon for 1 minute on medium-high heat, and then bake the filets in the oven at 400 F for 15 minutes. 2 Sear your salmon for 1 minute on medium-high heat, and then bake the filets in the oven at 400 F for 15 minutes. 3 Season your sourdough bread cubes with olive oil, salt, pepper, garlic powder, and Italian seasoning. Bake them at 375 for 15 minutes. Make sure to flip them halfway. 3 Season your sourdough bread cubes with olive oil, salt, pepper, garlic powder, and Italian seasoning. Bake them at 375 for 15 minutes. Make sure to flip them halfway. 4 Whisk together your Caesar salad dressing ingredients. 4 Whisk together your Caesar salad dressing ingredients. 5 Chop up your romaine hearts, and add them to a bowl. Top them with the dressing, croutons, and shaved parmesan. 5 Chop up your romaine hearts, and add them to a bowl. Top them with the dressing, croutons, and shaved parmesan. 6 Serve your salad with the lemon herb salmon. Enjoy! 6 Serve your salad with the lemon herb salmon. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hawaiian Loco Moco Butter Masala Pasta Pasta Primavera Hotdog "Empanadas" 🌭 Somali Rice (Bariis) Hawaiian Loco Moco Butter Masala Pasta Pasta Primavera Hotdog "Empanadas" 🌭 Somali Rice (Bariis) Rajgira shiro Braised Pork Ribs | 红烧猪肋排 Air Fryer Savoy Cabbage 🥬 Microwave Prawns Instant Noodles Butter Masala Pasta Masala Egg Stuff Coconut Chutney: Jamun shots Lasuni paratha Chicken, gravy and rice noodles Rajgira shiro Braised Pork Ribs | 红烧猪肋排 Air Fryer Savoy Cabbage 🥬 Microwave Prawns Instant Noodles Butter Masala Pasta Masala Egg Stuff Coconut Chutney: Jamun shots Lasuni paratha Chicken, gravy and rice noodles
Smothered Pork Chops Recipe by Valerieeliz
Smothered Pork Chops Cooking Instructions 1 2 Mix all seasoning together season chops ,black pepper,onion. powder,garlic powder , lawry's seasoning, add flour I used brown paper bag add chops and shake bag.Add 1/2 cup of Olive to the frying pan when hot add chops 5 minutes on both sides . nice golden color. Remove chops when brown on both sides , keep the oil. In same frying pad add. bell peppers sliced ,onions chopped ,chopped garlic saute vegetables in pad add 2 tablespoon flour to make a roux a nice copper color add 1 1/2 cups water or broth simmer add chops till roux thickness.or until done. 3 1 1 2 Mix all seasoning together season chops ,black pepper,onion. powder,garlic powder , lawry's seasoning, add flour I used brown paper bag add chops and shake bag.Add 1/2 cup of Olive to the frying pan when hot add chops 5 minutes on both sides . nice golden color. Remove chops when brown on both sides , keep the oil. In same frying pad add. bell peppers sliced ,onions chopped ,chopped garlic saute vegetables in pad add 2 tablespoon flour to make a roux a nice copper color add 1 1/2 cups water or broth simmer add chops till roux thickness.or until done. 2 Mix all seasoning together season chops ,black pepper,onion. powder,garlic powder , lawry's seasoning, add flour I used brown paper bag add chops and shake bag.Add 1/2 cup of Olive to the frying pan when hot add chops 5 minutes on both sides . nice golden color. Remove chops when brown on both sides , keep the oil. In same frying pad add. bell peppers sliced ,onions chopped ,chopped garlic saute vegetables in pad add 2 tablespoon flour to make a roux a nice copper color add 1 1/2 cups water or broth simmer add chops till roux thickness.or until done. 3 3 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Copy Cat Taco Bell Chicken Quesadillas Pumpkin Muffins Southern Banana Pudding Oatmeal peanut butter chocolate chip cookies Chili Cheese Potato Skins Copy Cat Taco Bell Chicken Quesadillas Pumpkin Muffins Southern Banana Pudding Oatmeal peanut butter chocolate chip cookies Chili Cheese Potato Skins Copy Cat Taco Bell Chicken Quesadillas Shrimp & Pesto Pasta Blacken tilapia with fettuccine Robin's Easy Potato Soup Pineapple Stuffing "Cupcakes"with Cinnamon Buttercream Drizzle Amazing Hashbrowns Super Simple Meatballs! Peanut Butter Cheerio Bars Chili Pinakbet Copy Cat Taco Bell Chicken Quesadillas Shrimp & Pesto Pasta Blacken tilapia with fettuccine Robin's Easy Potato Soup Pineapple Stuffing "Cupcakes"with Cinnamon Buttercream Drizzle Amazing Hashbrowns Super Simple Meatballs! Peanut Butter Cheerio Bars Chili Pinakbet