Stir It Up: Pork Scaloppini, Romano Noodles & German Chocolate C - 21 News Now, More Local News for Youngstown, Ohio -

Stir It Up: Pork Scaloppini, Romano Noodles & German Chocolate Caramel Cake

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Pork Scaloppini

3 pounds pork sirloin cutlets, or pork tenderloin (this recipe will work with chicken or turkey cutlets)

1-1/2 cups all-purpose flour

1/2 cup canola oil

2 tablespoons butter

1 medium onion, chopped

7 ounce jar roasted sweet red peppers, chopped

4 teaspoons minced garlic

1 can (14-1/2 ounces) reduced-sodium chicken broth

2 tablespoons dried basil

1/4 to 1/2 cup balsamic vinegar

1/2 teaspoon pepper

Trim the fat from the pork cutlets and place between two pieces of plastic wrap and pound to about 1/4 inch thick. If you are using a pork tenderloin, cut into slices or rings and pound as above. Place flour in a pie plate and coat both sides of the cutlets with flour, feel free to pound some flour into the meat. Heat canola oil and butter in a large skillet over medium-high heat and brown cutlets on both sides in batches. Do not over crowd the skillet. Remove the cutlets and keep warm. Add the onions and red peppers to the same pan and sauté until the onions are tender. Add the garlic and cook about another minute. Add the broth, basil, pepper and balsamic vinegar and mix well. Return the cutlets to the skillet, cover and cook over low heat for 15 to 20 minutes or until the meat is tender.

 

Romano Noodles

1 package (16 ounces) egg noodles

1 cup half-and-half cream

1/2 cup grated Romano cheese

1/2 cup butter, cubed

1/2 teaspoon pepper

1/2 teaspoon garlic powder

Cook noodles according to package directions. Drain and while still hot, stir in the cream, cheese, butter, pepper and garlic powder.

 

Sara's German Chocolate Caramel Cake with Chocolate Bar Frosting

Bake a German chocolate cake in a 13 by 9 inch pan, either a box recipe or your own. When you take it out of the oven, poke holes all over it with the end of a wooden spoon. Immediately pour one can of sweetened condensed milk over the top, then add 1/2 jar of caramel topping. Let cake cool then frost with Chocolate Bar Frosting.

Chocolate Bar Frosting

1 (12 ounce) tub frozen whipped topping, thawed

6 chocolate bars, grated or finely chopped (you can use most any type of candy bar)

3/4 cup pecans, chopped, optional

1 (8 ounce) brick of cream cheese, softened

1 cup powdered sugar

Mix sugar and cream cheese. Add the whipped topping and fold into chopped candy and nuts. Frosting will be thick. Place in large spoonfuls over cooled cake and spread evenly.

 

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