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Recipes
ORANGE & RASPBERRY POCHETTES
By porklion
Yields: 3 Dozen Cookies Active Time: 35 min Total Time: 115 min (+ cooling) Source: http://www
- 2 sticks unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 cups all-purpose flour, plus more for dusting
- 1/3 cup orange marmalade
- 1/3 cup raspberry jam
- Confectioners' sugar, for dusting
VEAL CUTLETS WITH MUSHROOMS
By porklion
Instructions Directions Sprinkle the veal with salt and pepper
- 8 veal cutlets (about 3 oz each)
- salt and freshly ground black pepper
- 2 - 3 tablespoons unsalted butter
- 2-4 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 -4 garlic cloves, smashed
- 2 oz assorted mushrooms, sliced
- 1/2 cup sweet Marsala
- 3/4 cup low-salt chicken broth
- 1 fresh rosemary sprig - use leaves
MASCARPONE SUBSTITUTE
By porklion
A good substitute if Mascarpone cheese is hard to find in your area
- 1 (8 ounce) package cream cheese
- 1/4 cup heavy whipping cream
- 2 1/2 tablespoons sour cream
BRAISED FINGERLING POTATOES WITH OREGANO AND THYME
By porklion
Preheat oven to 375°F. Heat olive oil and unsalted butter in a large ovenproof skillet over medium-high
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
- 1/2 cup thinly sliced white onion
- 1 pound fingerling potatoes, halved lengthwise
- 1/2 cup unsalted chicken stock
- 3 oregano sprigs
- 2 thyme sprigs
- 1 teaspoon chopped oregano
- 1 teaspoon chopped thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
WISCONSIN FIVE-CHEESE BAKE
By porklion
Preheat the oven to 400 degrees F (200 degrees C)
- 1 (16 ounce) package elbow macaroni
- 1 cup shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded provolone cheese
- 1/2 cup ricotta cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic salt
WHITE CHEDDAR SCALLOPED POTATOES
By porklion
Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 3 cups 2% milk
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (8 ounces) sour cream
- 8 cups thinly sliced peeled potatoes
- 3-1/2 cups cubed fully cooked ham
- 2 cups (8 ounces) shredded sharp white cheddar cheese
APPLE AND BRIE QUESADILLAS
By porklion
Preheat a grill pan over medium-high heat
- 1 Granny Smith apple, thinly sliced
- 4 teaspoons extra-virgin olive oil
- 4 8-inch flour tortillas
- 8 ounces brie cheese, sliced (rind removed)
- 1 tablespoon whole-grain mustard
- 1 tablespoon maple syrup
- 2 strips bacon, cooked and crumbled
BROWN SUGAR CARMEL APPLE TART
By porklion
INSTRUCTIONS Tart Line a baking sheet with parchment paper and set aside
- Tart
- 2 1/4 teaspoons Domino® Light Brown Sugar for sprinkling
- 1 sheet puff pastry
- 2 -3 apples, cored, halved and sliced to 1/8" - ¼ “ thickness
- 1 /4 cup Domino® Light Brown Sugar
- 1 tablespoon lemon juice
- Brandied Caramel Sauce
- 2 tablespoons butter
- ¼ cup milk
- 1 /2 cup Domino® Light Brown Sugar, packed
- 1 /4 teaspoon fine sea salt
- 1 ½ tablespoons brandy
- 2 1/4 teaspoons Domino® Demerara Cane Sugar, for sprinkling
OVEN COOKED PORK TENDERLOIN
By porklion
1. Preheat the oven to 425 degrees F
- 1 (1.5-2 pound) pork tenderloin
- 2 to 4 tablespoons of your favorite seasoning mix salt + pepper, to taste
- 2 tablespoons olive oil
SLOW COOKER PULLED PORK
By porklion
Place pork in 6–7 quart slow cooker
- 1 (3 lb) pork shoulder
- 1 cup barbecue sauce
- 1 cup chopped red onion
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 1 tsp garlic powder
- 1 tsp chili powder
- 8 buns
- 2 cups deli coleslaw