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ARANCINI

ARANCINI

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Directions Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat

  • 3 cups low-sodium chicken broth
  • Kosher salt
  • 1 cup arborio rice
  • 2 tablespoons pine nuts, toasted
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 1/2 cup shredded fontina cheese (2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups breadcrumbs
  • Vegetable oil, for frying
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COUNTRY NECTARINE PIE

COUNTRY NECTARINE PIE

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Yields: ? Servings Preparation Time: ? min Cooking Time: ? min Source: Key Ingredients

  • DOUGH
  • 1 1/2 cups flour
  • 10 tbsp butter, chilled, cut up
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/4 to 1/3 cup ice water
  • FILLING
  • 2 tbsp flour
  • 4 tbsp sugar divided
  • 2 tbsp ground almonds
  • 1 1/2 lbs ripe but firm nectarines sliced (1/4 inch)
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HERBED CHICKEN & TOMATOES RECIPE

HERBED CHICKEN & TOMATOES RECIPE

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Recipe by McCormick

  • 8 ounces pasta, such as spaghetti or linguine
  • 1 1/2 teaspoons McCormick® Gourmet Collection Basil Leaves
  • 1 1/2 teaspoons McCormick® Gourmet Collection Garlic Powder, California
  • 1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
  • 3 tablespoons flour, divided
  • 1 1/2 pounds thin-sliced boneless skinless chicken breasts
  • 2 to 3 tablespoons vegetable oil, divided
  • 1 small onion, finely chopped
  • 1 can (14 1/2 ounces) petite diced tomatoes, drained
  • 1 1/2 cups Kitchen Basics® Unsalted Chicken Stock
  • 2 tablespoons fat free half-and-half
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MOCHA CRINKLES

MOCHA CRINKLES

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Heat oven to 375°F. Microwave chocolate and oil in large microwaveable bowl on HIGH 1-1/2 min

  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
  • 1/4 cup oil
  • 1/4 cup MAXWELL HOUSE Instant Coffee Walgreens — $3.99 thru 12/05
  • 2 Tbsp. warm water
  • 1 pkg. (2-layer size) devil's food cake mix
  • 2 eggs
  • 1/3 cup sugar
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BRUSCHETTA-TOPPED CHICKEN & SPAGHETTI

BRUSCHETTA-TOPPED CHICKEN & SPAGHETTI

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Preheat broiler. Cook spaghetti according to package directions; drain

  • 8 ounces uncooked whole wheat spaghetti
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 teaspoon pepper
  • 1 cup prepared bruschetta topping
  • 1/3 cup shredded Italian cheese blend
  • 2 tablespoons grated Parmesan cheese
  • Bruschetta topping-
  • 1 pint cherry tomatoes
  • 2 garlic cloves, minced
  • 1 ⁄2shallot, minced
  • 1 cup fresh basil leaf, chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1 ⁄2teaspoon black pepper
  • 1 ⁄3 cup olive oil
  • Directions- Seed and chop tomatoes.
  • Combine with all other ingredients
  • Let sit a room temperature for at least an hour for flavors to blend
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PARMESAN-CRUSTED AU GRATIN POTATOES & ONIONS

PARMESAN-CRUSTED AU GRATIN POTATOES & ONIONS

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Place potatoes into a large pot and cover with water; add salt and bring to a boil

  • 4 pounds russet potatoes, cut into 1/4-inch slices
  • salt and ground black pepper to taste
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup heavy whipping cream
  • 2 1/2 cups shredded mild Cheddar cheese
  • 1 cup shredded Asiago cheese
  • 1 sweet onion, sliced into rings
  • 3/4 cup sliced green onions
  • 1/3 cup shaved Parmesan cheese
  • 7 buttery round crackers (such as Ritz®), crushed
  • 2 tablespoons chopped fresh parsley
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CHEDDAR, BACON & POTATO FRITTATA

CHEDDAR, BACON & POTATO FRITTATA

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HEAT oven to 350°F. PLACE potatoes in 9-inch pie plate sprayed with cooking spray; top with cheese, bacon and oni...

  • 1 lb. red new potatoes, cooked, cooled and sliced
  • 1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
  • 1/3 cup OSCAR MAYER Real Bacon Bits
  • 3 green onions, sliced
  • 6 eggs
  • 1/4 cup milk
  • 1/3 cup MIRACLE WHIP Dressing
  • 1/4 tsp. black pepper
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SLOW COOKER DIJON PORK CHOPS & POTATOES

SLOW COOKER DIJON PORK CHOPS & POTATOES

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Instructions In a large bowl, mis the soup, broth, mustard, garlic, thyme, salt and pepper

  • Thickening (if desired):
  • 1 can (10.75 oz.) condensed cream of mushroom soup, undiluted
  • 1/4 cup chicken broth
  • 1/4 cup whole grain Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 6 medium red potatoes, sliced
  • 1 medium onion, thinly sliced
  • 6 boneless pork loin chops (about 1-inch thick)
  • 1 tbs oil for browning
  • 3 tbs flour
  • 1/4 cup water
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CASHEW CREAME PASTA SAUCE

CASHEW CREAME PASTA SAUCE

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In a medium bowl combine the water and cashews

  • 2 2 2 cups water
  • 1 1 1 cup raw cashews
  • 1 1/2 1 1/2 1/2 cups reduced-sodium chicken or vegetable broth
  • 12 12 12 ounces dried pasta
  • 1 1 1 tablespoon olive oil
  • 2/3 2/3 2/3 cup finely chopped shallots
  • 1 1 1 tablespoon chopped fresh thyme
  • 2 2 2 cloves garlic, minced
  • 1/3 1/3 1/3 cup dry white wine or reduced-sodium chicken or vegetable broth
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon black pepper
  • Grated Parmesan cheese (optional)
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CASHEW PESTO PASTA

CASHEW PESTO PASTA

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Yields: 4 Servings Preparation Time: 10 min Cooking Time: 15 min Source: Pachael Ray Everyday 02/

  • One 12-ounce box farfalle pasta
  • 1/2 cup extra-virgin olive oil
  • 2 pints grape tomatoes, halved
  • Salt and pepper
  • 2 cups flat-leaf parsley leaves
  • 1/4 cup roasted cashews
  • 1/4 cup grated parmesan cheese, plus more for serving
  • 1 clove garlic
  • Juice of 1/2 lemon
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