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Recipes
BACON-WRAPPED PORK TENDERLOIN
By porklion
Step 1 Preheat oven to 425°
- 1 (1-lb.) pork tenderloin
- 1 teaspoon steak seasoning
- 3 bacon slices, cut in half crosswise
PROSCIUTTO-STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE
By porklion
Recipes & Menus | Recipes Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce The ultimate dinner-party dish f...
- 2 1-pound pork tenderloins
- 8 thin slices prosciutto (each about 8x2 inches)
- 1/2 cup fresh breadcrumbs made from crustless French bread
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound mushrooms, sliced
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 cup low-salt chicken broth
SCHOKILADEN-BUTTER-PLATZCHEN (CHOCOLATE-DIPPED SHORTBREAD COOKIES)
By porklion
MAKES ABOUT 2½ DOZEN Heat oven to 400°
- INGREDIENTS
- 12 12 12 tbsp. unsalted butter, softened
- 1/4 1/4 1/4 cup sugar
- 1 1 1 tbsp. vanilla extract
- 2 2 2 cups flour, plus more for dusting
- 1/2 1/2 1/2 tsp. kosher salt
- 4 4 4 oz. semisweet chocolate, melted
- to nonpareils, to decorate
- Ratings & Reviews (1)
- 3
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- 2012-12-15 ANDYBLUE on 2012-12-15
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DOUBLE BANANA CAKE
By porklion
Double Banana Cake Use very ripe bananas in the batter for a beautifully flecked, super-moist crumb
- 1 1/2 cups (3 sticks) unsalted butter plus more for pans, room temperature
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons kosher salt
- 2 1/4 cups sugar
- 6 large eggs
- 3 cups coarsely mashed very ripe bananas (about 6 large)
- 3/4 cup sour cream
VEAL RAGU WITH PAPPARDELLE
By porklion
Season the veal with salt and pepper and dust with flour, tapping off the excess
- 3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/2 cup extra-virgin olive oil
- 1 large sweet onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground fennel
- 1 1/2 cups dry red wine
- Two 28-ounce cans Italian whole tomatoes, drained and chopped
- 4 cups chicken or veal stock
- 1 1/2 tablespoons minced rosemary
- 2 pounds fresh pappardelle
- Freshly grated Parmigiano-Reggiano
ONE-POT CAESAR CHICKEN PASTA
By porklion
1 In 4- to 5-quart Dutch oven, add chicken broth, pasta, chicken, broccoli, garlic powder, salt and pepper
- Ingredients
- 1 1
- carton (32 oz) Progresso™ chicken broth
- 8 8
- oz angel hair pasta, broken in half
- 2 2
- cups chopped cooked chicken
- 1 1/2 1 1/2
- cups small fresh broccoli florets
- 1/4 1/4
- teaspoon garlic powder
- 1/4 1/4
- teaspoon salt
- 1/4 1/4
- teaspoon pepper
- 1/2 1/2
- cup refrigerated creamy Caesar dressing
- 1/4 1/4
- cup shredded Parmesan cheese
SAVORY MUSHROOM & HERB PORK ROAST
By porklion
Place onions and carrots in a 5-qt
- 2 medium onions, chopped
- 16 fresh baby carrots
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3/4 cup chicken broth
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- French-fried onions, optional
CRISPY PORK TENDERLOIN WITH FRIED ONION RINGS
By porklion
Preheat the oven to 250°
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 2 1/4 cups panko (Japanese bread crumbs) or dry bread crumbs
- Kosher salt and freshly ground pepper
- Two 12-ounce pork tenderloins, each sliced in half lengthwise and pounded 1/8 inch thick
- 1 large Granny Smith apple, cored and cut into 8 rings
- 1 1/3 cups peanut oil, for frying
- 1 lemon, cut into 4 wedges
BAKED GARLIC PARMESAN POTATO WEDGES
By porklion
Garlic and parmesan seasoned potato wedges oven roasted to golden tender perfection!
- 3-4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1/2 cup shredded parmesan cheese
- optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
POACHED EGGS
By porklion
The Perfect Poach Crack an egg, drop it into boiling water, and you'll get a poached egg, right? If it were that si...
- 1 cup distilled white vinegar
- 2 large eggs
- Coarse sea salt (such as Maldon) and freshly ground black pepper