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Recipes
PROSCIUTTO-STUFFED CHICKEN WITH MUSHROOM SAUCE
By porklion
Recipes & Menus | recipes Prosciutto-Stuffed Chicken with Mushroom Sauce Mix up the fillings by substituting your...
- 4 skinless, boneless chicken breasts (about 2 pounds)
- Kosher salt, freshly ground pepper
- 8 thin slices prosciutto
- 8 thin slices provolone cheese
- 32 fresh basil leaves
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
- 2 cups low-sodium chicken broth
- 1 teaspoon red wine vinegar
- 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)
MAPLE WALNUT POUND CAKE
By porklion
Cream butter and sugars until fluffy
- 1 c. butter, softened
- 1 1/2 c. granulated sugar
- 1/2 c. packed brown sugar
- 2 1/4 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. milk
- 1 tbsp. maple flavoring
- 5 eggs
- 1 1/2 c. chopped walnuts
- Walnuts for garnish
- Maple Glaze (recipe follows)
12 Mind-Blowing Ways To Cook Meat In Your Crockpot
By porklion
Just put this roast in your crockpot in the morning before work, and come home to the smell of heaven
- 2 lb. roast
- 1 can cream of mushroom soup
- 1 package onion soup mix
BAKED MACARONI AND CHEESE
By porklion
Directions Preheat oven to 350 degrees F
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
MUSHROOM PORK SCALLOPINI
By porklion
Dredge pork slices in flour
- 3 to 4 pork tenderloins (about 1 pound each), cut into 1-inch slices
- 1 cup all-purpose flour
- 1/4 cup butter, cubed
- 1/4 cup canola oil
- 1 cup white wine or chicken broth
- 1/2 cup water
- 1 large onion, chopped
- 1 to 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon each dried thyme, oregano and rosemary, crushed
- 1 pound fresh mushrooms, sliced
- Hot cooked fettuccine
PORK MEDALLIONS WITH PROSCIUTTO & TOMATOES
By porklion
PORK MEDALLIONS WITH PROSCIUTTO & TOMATOES Yields: 4 Servings Preparation Time: 30 min Cooking Time: ...
- 2 tbsp olive oil
- 5 oz chopped prosciutto
- 2 large garlic gloves, minced
- 1 1/2 lb porkloin, sliced 1 inch thick
- 2 tbsp balsamic vinegar
- 1 lb chopped plum tomatoes
- salt & pepper
HAM AND GRUYERE QUICHE
By porklion
Set a baking sheet on the middle oven rack; preheat to 425 degrees F
- 6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
- 1 cup shredded gruyere cheese (about 4 ounces)
- 1 9 -inch pie crust, thawed if frozen
- 3 large eggs
- 1 1/4 cups half-and-half
- 1/4 cup finely chopped fresh chives
- Kosher salt and freshly ground pepper
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 5 -ounce package mesclun greens (about 8 cups)
- 4 white mushrooms, very thinly sliced
FRIED PORK DUMPLINGS
By porklion
See directions for steaming them at end of recipe
- 2 large eggs
- 1/2 pound ground pork
- 1 slice bacon, finely chopped
- 1/2 cup finely chopped napa cabbage
- 1/2 cup minced fresh chives (about 2 small bunches)
- 1 1/2 teaspoons finely grated peeled ginger
- 1 teaspoon toasted sesame oil
- Kosher salt
- 1/2 teaspoon sugar
- 1 clove garlic, finely grated
- 1/2 teaspoon soy sauce
- 1/2 teaspoon cornstarch
- 36 round dumpling wrappers, thawed if frozen
- 6 tablespoons vegetable oil
BUNCHA CRUNCH PEANUT BUTTER COOKIES
By porklion
- JUNE NIRSCHL from BAILEYS HARBOR, WI
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup chunky peanut butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups NESTLÉ BUNCHA CRUNCH Candy
FRUIT-FILLED HAND PIES
By porklion
Preheat oven to 375 degrees
- 2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
- 1 tablespoon granulated sugar
- Zest of 1/2 orange
- Juice of 1/2 orange
- Pinch of coarse salt
- 1 tablespoon cornstarch
- Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
- 1 egg, lightly beaten
- Sanding sugar