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Recipes
MAPLE-WALNUT CHEESECAKE
By porklion
Directions Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position anoth...
- 1 sleeve graham crackers (about 9 crackers)
- 3/4 cup walnut pieces (preferably black walnuts)
- 1/3 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- Pinch of freshly grated nutmeg
- Pinch of kosher salt
- 4 8 -ounce packages cream cheese, at room temperature
- 3/4 cup pure maple syrup
- 1/2 cup granulated sugar
- 4 large eggs
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon maple extract
NUTELLA BANANA BREAD
By porklion
Preheat oven to 350 degrees
- 1/2 cup salted butter
- 1 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1/4 tsp cinnamon
- 2 cups flour
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- Dash of salt
- 3 over-ripe bananas, mashed
- 3/4 cup Nutella
MOIST LAZY DAISY CAKE
By porklion
In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes
- FROSTING:
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter
- 3/4 cup packed brown sugar
- 1/2 cup butter, melted
- 2 tablespoons half-and-half cream
- 1 cup flaked coconut
PEAR-GINGERSNAP CHEESECAKE
By porklion
Directions Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position anoth...
- 8 ounces gingersnaps (about 30 cookies)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon packed light brown sugar
- 2 tablespoons unsalted butter
- 2 firm Bosc pears, peeled and cut into 1/2-inch wedges
- 1 tablespoon granulated sugar
- 3 tablespoons molasses
- 2 8 -ounce packages Neufchatel cheese, at room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 cups sour cream
CHICKEN STROGANOFF
By porklion
In a large skillet set over medium-high heat, add 1 tablespoon of olive oil
- 2 tbsp. olive oil, divided
- 1 lb. chicken breasts, cut into 1-inch chunks
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. salt, divided
- 1 tsp. ground black pepper, divided
- 2 c. sliced cremini mushrooms
- 1 shallot, minced
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 2 tbsp. white wine (optional)
- 4 tbsp. butter
- 4 tbsp. all-purpose flour
- 2 c. low-sodium chicken broth
- 1 tbsp. worcestershire sauce
- 1/2 tsp. fresh thyme leaves
- 1 lb. egg noodles (whole wheat or regular), cooked and drained
- 1/3 c. sour cream, plus more for garnishing
- chopped fresh parsley (optional)
CHICKEN PICCATA
By porklion
Step 1 Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness us...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 ounces all-purpose flour, divided (about 1/2 cup)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1/4 cup finely chopped shallots
- 4 medium garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons drained capers
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- Calories 365
- Fat 16.3g
- Satfat 6.1g
- Monofat 7.3g
- Polyfat 1.5g
- Protein 41.1g
- Carbohydrate 9.3g
- Fiber 0.7g
- Cholesterol 118mg
- Iron 2.1mg
- Sodium 574mg
- Calcium 41mg
- Calories 365
- Fat 16.3g
- Satfat 6.1g
- Monofat 7.3g
- Polyfat 1.5g
- Protein 41.1g
- Carbohydrate 9.3g
- Fiber 0.7g
- Cholesterol 118mg
- Iron 2.1mg
- Sodium 574mg
- Calcium 41mg
PORK WITH MUSHROOMS AND BARLEY
By porklion
Directions Cook the barley as the label directs
- 1 cup quick-cooking barley
- 4 teaspoons Worcestershire sauce
- 4 teaspoons packed light brown sugar
- 1 large pork tenderloin (about 1 1/4 pounds), trimmed and cut into 3/4-inch chunks
- Kosher salt and freshly ground pepper
- 1 cup low-sodium chicken broth
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 8 ounces cremini mushrooms, sliced
- 2 leeks (white and light green parts only), chopped
- 3 carrots, chopped
- Chopped fresh parsley, for topping
SLOW COOKER CHOPS
By porklion
Pour soup into slow cooker
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup water
- 1 1/2 pounds boneless pork chops
- 1 teaspoon ground black pepper
- 1 (14.5 ounce) can green beans
- 4 potatoes, peeled and cubed
THREECH EESE TOMATO TART
By porklion
Serves 4 as entrée, 8 as appetizer 2 ripe tomatoes, cut into 1/8-inch slices Preheat oven to 400°
- 1 sheet frozen puff pastry
- 3 tablespoons light mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons finely chopped basil
- Freshly grated Parmesan cheese, to taste
SKILLET CHICKEN AND RAVIOLI
By porklion
Directions Bring a pot of salted water to a boil
- Kosher salt
- 1 9 -ounce package small cheese ravioli
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
- Freshly ground pepper
- 8 ounces white mushrooms, halved
- 1 cup halved cherry tomatoes
- 2 cloves garlic, thinly sliced
- 2 tablespoons red wine vinegar
- 1/3 cup low-sodium chicken broth
- 2 tablespoons grated parmesan cheese
- 1/4 cup chopped fresh parsley, basil or a combination