• Entree
  • Dessert
  • Side Dish
  • Appetizer

Tag

chicken-fried

The Only Dish to Fry a Meat With the Name of a Different Meat

21 December 2015
Grace
1 Comment
chicken-fried, Chicken-Fried Steak, fried steak

Sound confusing?  Well not when you’re talking about chicken fried steak.  Drizzle some delicious white gravy over the top, and you have a dinner of creamy crispy delight.

A country favorite, that can soon be yours.  It gets it’s name from the breaded coating over the steak, that you would usually fry chicken in.  Whoever invented this mashup was right on point, however.  It’s a gut-busting good time. 

Recipe and photo courtesy of Food Network

GO TO THE NEXT PAGE FOR INGREDIENTS, DIRECTIONS & FURTHER COMMENTS

You’ll Love the Hearty Country Flavor!

15 October 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bottom round steak, bottom round steaks, brown sugar, Campbell’s soups, canola, canola oil, casserole, chicken stock, chicken-fried, Chicken-Fried Steak, Chicken-Fried Steak With Country Cream Gravy, Chiquita, Clabber Girl, College Inn, Cool Whip, country, country cream, Country Cream Gravy, country dinner, Country Fried Steak, country meal, country recipe, country-style, cream, creamy, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, fried, fry, frying, Gold Medal flour, granulated sugar, gravy, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, LouAna, LouAna canola oil, main course, main dish, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, steak, Swanson, Swanson chicken stock, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Chicken-Fried Steak With Country Cream Gravy has classic down-home country flavor and makes use of a few simple but clever tricks to yield a dish with a restaurant-grade, thick, unbroken, delicious crust. I just love some of these country-style recipes, don’t you? Of course, it doesn’t hurt that this recipe only takes about an hour and yields a creamy, savory gravy that tastes great on a number of different things aside from the chicken-fried steak itself. And it’s a great way to make good use of a rather inexpensive cut of beef.

 

You’ll need a large skillet and some large cooling racks for this recipe. Other than that, you won’t need any extra-special skills or equipment to put this yummy country meal together. The gravy would go nicely over mashed potatoes, boiled new potatoes, or even certain crisp green veggies, though I just couldn’t resist really getting into the country spirit and having some sweet potato fries with it. Whatever you choose, you need not make it too complicated to put together a hearty full meal.

Recipe and photo courtesy of The Midnight Baker

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: You can use the same method and ingredients to cook chicken!

Are You Ready For The Best Pork Chop Recipe Ever Known To Man?

01 September 2015
Grace
4 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, canola, canola oil, casserole, center loin, center loin pork chops, chicken-fried, chicken-fried pork, chicken-fried pork chop, chicken-fried pork chops, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, crunchy, Daisy sour cream, dessert, dinner, Dole, domino sugar, Double Crunch Pork Chops, double-crunch, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, fried, fry, frying, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, homemade, Homemade Honey Garlic Sauce, honey garlic, honey garlic sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, LouAna canola oil, lunch, main course, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, pan, pan-fried, pan-fried pork, pan-fried pork chops, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, pork, pork chop, pork chop recipe, pork chops, pork entree, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, South, Southern, Southern cuisine, Southern food, Southerner, Southerners, soy, soy sauce, stove, stove top, stovetop, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Wow, The Crust On This Is Divine!

When I was a kid, my mother used to make the most delicious pork chops! I don’t know why, but somehow I thought they were really difficult to prepare so I never tried to make them when I grew up and moved into my own house. Of course, I was totally wrong – cooking pork chops isn’t difficult at all. Later on I started experimenting with different recipes – I was never quite happy with the result as I thought they definitely didn’t look or taste as perfect as the ones my mother made. But then I came across this recipe!

Would you believe that you can have six pork chops that look that beautiful in just half an hour?  And, being crunchy and savory on the outside and juicy and tender on the inside, these Double Crunch Pork Chops taste wonderful, too.

The Homemade Honey Garlic Sauce makes for a nice finishing touch and likely would go well on a number of other meat dishes. I have to say, it had been a while since I had pork chops with a crust anywhere close to this good, especially from a recipe that called for the pork chops to be pan-fried.  I believe that this is what we Southerners call “chicken-fried”:  get a good, solid crust on the outside that seals all the moisture and flavor inside it.  Boy, is it tasty!

Recipe and photo courtesy of Rock Recipes

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Adjust the amount of cayenne pepper to your liking.

Facebook

Archives

Pages

  • HOME
  • TERMS OF USE
  • PRIVACY POLICY
  • CURATION POLICY
  • DMCA POLICY
  • CONTACT US
Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.