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Recipes
BLUEBERRY BANANA BREAD
By porklion
Directions Place an oven rack in the center of the oven
- Butter, for greasing the loaf pan
- 1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
- 1 cup (about 4 ounces) fresh blueberries
QUICK CURRIED CREAMED CORN
By porklion
Makes 3 cups
- 3 tablespoons butter
- 2 cups frozen corn
- 2 tablespoons chopped green bell pepper
- 2 tablespoons chopped onion
- 1 /2 teaspoon curry powder
- 1 /2 cup sour cream
- salt and ground black pepper to taste
GOUGERES - I
By porklion
Preheat the oven to 400°
- 1 1/2 cups water
- 1 stick plus 1 tablespoon unsalted butter, cut into cubes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 200 grams all-purpose flour (about 1 1/2 cups)
- 8 large eggs
- 1 cup shredded Gruyère cheese
ITALIAN PASTA AND BEAN SOUP
By porklion
1. Heat 1 Tbsp of the oil in a 3 quart saucepan over medium-high heat
- 1 Tbsp plus 2 tsp extra-virgin olive oil
- 1 medium onion, chopped
- 6 cups reduced sodium chicken broth
- 1-1/2 cups farfallini or other small pasta
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes in juice
- 1/2 cup chopped parsley
CREAMY MUSHROOM PORK CHOPS
By porklion
Instructions Coat 12-inch non-stick skillet (with lid) with canola oil and heat over medium heat
- 1 tablespoon canola oil
- 4 bone-in pork loin chops
- 2 teaspoons dried minced garlic
- 1/2 cup milk
- 1 can (10 3/4 ounces) Cream of Mushroom Soup
- 2 teaspoon dried minced onion
- 1/2 teaspoon ground black pepper
- 2 - 4 ounce cans sliced mushrooms, drained
GERMAN APPLE CAKE I
By porklion
Preheat oven to 350 degrees F (175 degrees C)
- 2 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 cups apples - peeled, cored and diced
FOOLPROOF SALMON BAKED WITH OIL AND HERBS
By porklion
Heat the oven to 250 degrees
- 1/4 cup plus 2 tbsp. olive oil
- 1 1/4 pounds salmon fillet
- Sea salt and pepper
- 1 large shallot, roughly chopped (about 1/4 cup)
- 1/4 cup (loosely packed) dill fronds
- 1/4 cup (loosely packed) flat-leaf parsley or tarragon leaves
- 1 lemon, zested
CHEDDAR CHEESE PUFFS
By porklion
Preheat oven to 375 degrees
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups (about 6 ounces) shredded sharp Cheddar cheese
CREAMY POTATO SOUP
By porklion
In a large stock pot over medium heat, saute onions and garlic in 2 tbsp
- 1 medium onion, diced
- 4 cloves garlic
- 2 lbs. potatoes, diced
- 4 cups broth (chicken, turkey or vegetable)
- 1 cup milk or cream
- Salt and pepper, to taste
- Cheddar cheese, scallions and bacon for topping, if desired
DATE-NUT MINI TARTS
By porklion
Yields: 24 Tarts Preparation Time: 20 min Cooking Time: 20 min Source: Rachael Ray Magazine 11/10
- One 14 oz box (2 sheets) frozen pie dough, thawed
- 2 eggs (room temperature)
- 1/4 cup dark sugar
- 1/4 tsp salt
- 1/3 cup dark corn syrup
- 2 tbsp unsalted butter, melted
- 1/2 cup finely chopped dates
- 1/2 cup finely chopped pecans