Porklion's profile page
Recipes
MINI CHERRY JAM TURNOVERS
By porklion
Yields: 10 Servings Preparation Time: 20 min + chilling Baking Time: 15 min Source: Rachael Ray M...
- 1 cup flour
- 1/2 teaspoon salt
- 6 tablespoons butter, chilled and cut into small pieces
- 6 tablespoons cream cheese, chilled and cut into small pieces
- 2 tablespoons ice water
- 1 egg, beaten
- 1/2 cup cherry preserves
VEAL TARRAGON
By porklion
Yields: 6 Servings Preparation Time: 30 min Cooking Time: 30 min
- 1 1/2 lbs. thin sliced veal cutlets
- 1/4 cup all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 1 14 1/2 oz can chicken broth
- 1 tsp dried tarragon leaves
- 1 tbsp lemon juice
QUICHE LORRAINE
By porklion
1. Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form
- 1 3/4 cups flour
- 8 tbsp. unsalted butter, cubed and chilled
- 1 tsp. kosher salt, plus more
- 3 eggs
- 3/4 cup grated Gruyère
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp. cayenne
- 1/4 tsp. freshly grated nutmeg
- Freshly ground black pepper, to taste
- 3 slices bacon, finely chopped
- Chopped chives, to garnish
CHOCOLATE CHIP SHORTBREAD
By porklion
Directions Preheat the oven to 350 degrees F
- 2 sticks unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup confectioners' sugar
- 2 cups all-purpose flour, plus more for dusting
- 1 cup semisweet chocolate chips
THREE CHEESE PASTA BAKE
By porklion
Preheat oven to 350°. Prepare pasta according to package directions
- 1 (8-oz.) package penne pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 /2 cup half-and-half
- 1 /2 cup (4 oz.) shredded white Cheddar cheese
- 1 /4 cup grated Parmesan cheese
- 1 cup (8 oz.) shredded Gruyère cheese, divided*
- 1 teaspoon salt
- 1 /4 teaspoon pepper
- Pinch of ground nutmeg
- How to Make It
- Step 1
- Preheat oven to 350°. Prepare pasta according to package directions.
- Step 2
- Step 3
- Step 4
- Bake at 350° for 15 minutes or until golden and bubbly.
- Step 5
- *Swiss cheese may be substituted.
- Step 6
FETTUCCINE ALFREDO
By porklion
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
BREAKFAST QUICHE
By porklion
Combine flour and salt; cut in butter until crumbly
- FILLING:
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 3 to 5 tablespoons ice water
- 12 bacon strips, cooked and crumbled
- 1/2 cup shredded pepper jack or Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup finely chopped onion
- 4 large eggs
- 2 cups heavy whipping cream
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon cayenne pepper
SLOW COOKER PORK CHOPS WITH CREAMY HERB SAUCE
By porklion
Slow Cooker Pork Chops are always a family favorite
- 2 pounds bone-in pork loin chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 small yellow onion diced (or about 1/4 cup)
- 2-3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon dried mustard powder
- 1/8 or up to 1/4 teaspoon pepper, depending on taste
- 1 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon freeze dried parsley
- 1 teaspoon freeze dried basil
CREAMY TUSCAN CHICKEN
By porklion
1. Season the chicken with the salt & pepper, making sure to mix it in evenly
- Serves 2-3
- 4 chicken thighs, bone-in & skin-on
- 2 teaspoons salt (for the chicken)
- 1 teaspoon pepper (for the chicken)
- 1 tablespoon oil
- 3 cloves garlic, chopped
- 1/2 onion, diced
- 1 tomato, diced
- 2 cups spinach
- 2 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup grated parmesan
- 2 tablespoons parsley, chopped
CHICKEN ENCHILADAS WITH SOUR CREAM
By porklion
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 8 flour tortillas, softened (8 inches each)
- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) can chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chilies