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Recipes
CAJUN CHICKEN LASAGNA
By porklion
Preheat oven to 325 degree F
- 16 dried lasagna noodles
- 1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
- 1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried sage, crushed
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green sweet pepper
- 1 tablespoon finely chopped garlic
- 2 10 ounce container refrigerated light Alfredo sauce
- 1/2 cup grated Parmesan cheese
- Nonstick cooking spray
- 1 1/2 cups shredded mozzarella cheese
BANANAS FOSTER BAKED RENCH TOAST
By porklion
Place butter in a microwave-safe bowl; microwave, covered, 30-45 seconds or until melted
- 1/2 cup butter, cubed
- 2/3 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup chopped pecans, optional
- 3 large bananas, sliced
- 12 slices egg bread or challah (about 3/4 pound)
- 1-1/2 cups 2% milk
- 3 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
WHITE CHEESE AND CHICKEN LASAGNA
By porklion
Preparation Instructions Preheat oven to 350ºF
- 9 whole Lasagna Noodles (not Oven-ready)
- 1/2 cups Butter
- 1 whole Onion, Chopped
- 1 clove Garlic, Minced
- 1/2 cups All-purpose Flour
- 1 teaspoon Salt
- 2 cups Chicken Broth
- 1-1/2 cup Milk
- 4 cups Shredded Mozzarella Cheese, Divided
- 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
- 1 teaspoon Each, Dried Basil And Oregano
- 1/2 teaspoons Ground Pepper
- 2 cups Ricotta Cheese
- 2 cups Cooked, Cubed Chicken
- 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
- 1 Tablespoon Chopped Fresh Parsley
TURKEY CUTLETS DIANE
By porklion
Heat oil in a large nonstick skillet over medium-high heat
- Ingredients:
- 1 package Shady Brook Farms® Turkey Breast for Scallopini & Milanesa
- 1 tablespoon olive oil
- 2 teaspoons lemon pepper seasoning
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh parsley, chopped
- 1 lemon, halved
CHEESY POTATO SOUP WITH CRISPY PROSCIUTTO
By porklion
Preheat oven to 400°F. Place 6-8 slices of prosciutto on a lightly greased or Silpat lined sheet pan
- 6-8 slices of prosciutto
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2-3 carrots, diced
- 1 lb. (approximately) red potatoes (10-12 small or 4-6 large), peeled and cubed
- 1 quart of chicken stock or broth
- 3 tablespoons of butter
- 3 tablespoons of flour
- 2 cups of milk
- 2 cups of grated cheddar cheese
- salt and pepper to taste
ONE POT BUFFALO CHICKEN-TORTELINI
By porklion
Instructions Melt the butter in a large pan over medium heat
- 2 Tablespoons Butter
- 1 Teaspoon Garlic Minced
- 2 Tablespoons Flour
- 2 1/2 Cups Chicken Broth
- 2 Cups Shredded Chicken
- 1 (20 Ounce) Package Refrigerated Cheese Tortellini
- 1/2 Cup Buffalo Wings Sauce I use Frank's Red Hot
- 1/2 Cup Ranch Dressing I use Hidden Valley
- 2 Cups Shredded Mozzarella Cheese
CHICKEN AND FETTUCCINI WITH CREAM SAUCE
By porklion
CHICKEN AND FETTUCCINI WITH CREAM SAUCE 2 to 4 servings preparation time 15 minutes cook time 30 minutes
- 4 tbsp butter
- 1 tbsp olive oil
- 3 boneless chicken breast halves, skinned and cut into 1-inch pieces
- Salt and pepper
- 1/4 cup dry vermouth
- 1/2 cup whipping cream
- 3/4 pound fettuccine, freshly cooked
- chopped fresh parsley
- grated Parmesan cheese
PAPPARDELLE WITH PORK SUGO AND HAZELNUTS
By porklion
Preheat oven to 425°. Toss tomatoes, grated garlic, and 1 Tbsp
- Servings: 4
- 5 large plum tomatoes, quartered
- 7 garlic cloves, 1 finely grated, 6 left whole
- 3 tablespoons vegetable oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup blanched hazelnuts
- 2 pounds boneless pork shoulder (Boston butt), fat trimmed, cut into 8 pieces
- 4 large shallots, quartered
- 2 cups red wine
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 5 sprigs oregano, plus 1 tablespoon finely chopped
- 5 sprigs thyme, plus 1 tablespoon finely chopped
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 4 ounces Grana Padano cheese, finely grated, plus shaved for serving
- 1 pound fresh or dried pappardelle
WHITE CHICKEN ENCHILADAS
By porklion
Directions Preheat oven to 350 degrees
- 10 soft taco-size flour tortillas
- 2 cups cooked shredded chicken
- 2 cups shredded monterey jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 ounce) can diced green chilies
PISTACHIO POUND CAKE
By porklion
Pistachio Pound Cake Chef Raymond Vandergaag dresses up this citrusy cake with whipped cream and truffled honey, an...
- Nonstick vegetable oil spray
- 2 cups all-purpose flour plus more
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 large eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 teaspoons finely grated orange zest
- 1 teaspoon finely grated lime zest
- 1 cup shelled, unsalted pistachios, coarsely chopped, divided