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Recipes
BANANA COFFEE CAKE
By porklion
Yields: 12 - 16 Servings Preparation Time: 90 min Cooking Time: 55-60 min Source: Duncan Hines
- Streusel:
- 1/2 cup chopped pecans
- 1/3 cup firmly packed brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Banana Supreme Cake Mix
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup ripe mashed bananas
- 1/3 cup vegetable oil
- 1/4 cup water
- confectioner's sugar
HAM - BRINED FRESH
By porklion
To brine the pork: Combine all of the ingredients in a large container
- 2 cups kosher salt
- 2 cups sugar
- 6 bay leaves
- 1/2 cup fennel seeds
- 1/2 cup mustard seeds
- 2 tablespoons crushed red pepper flakes
- 1 bunch rosemary
- 20 garlic cloves, or garlic bulbs, cut in 1/2 equatorially
- 1 large onion, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 gallons water
- 1 (6 to 8-pound) bone-in fresh ham
- 8 sprigs rosemary, picked and leaves finely chopped
- 4 cloves garlic, smashed
- Large pinch crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
- 2 pounds red bliss potatoes, cut in 1/2
- Olive oil
- Salt
- 2 cups chicken stock
- 1 cup Dijon mustard
- 1 cup whole-grain mustard
- 1 cup honey
MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST
By porklion
Preheat oven to 350°F. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan)
- 1 ⁄3 cup butter, melted
- 2 tablespoons minced garlic (can use more or less)
- 2 teaspoons garlic powder, divided (garlic lovers can use more)
- 1 ⁄2 teaspoon seasoning salt (or can use white salt)
- 3 ⁄4 cup seasoned dry bread crumb (seasoned or plain)
- 1 ⁄2 cup finely grated cheddar cheese
- 1 ⁄4 cup freshly grated parmesan cheese
- 1 ⁄2 teaspoon ground black pepper (or to taste)
- 4 boneless skinless chicken breasts
- shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
STEAK SAUCE - MUSTARD
By porklion
Yields: 2 Servings
- 4 tbsp butter - divided
- 1/2 cup pllus 1 tbsp chopped shallots
- 1/2 cup dry white wine
- 2 cups chicken stock or broth
- 1 cup beef stock or broth
- 1 tbs coarse-grained mustard
FETTUCCINE ALFREDO
By porklion
1. In large sauce pot, cook fettuccine as directed on package
- 8 oz uncooked fettuccine
- 1/2 cup butter or margarine
- 1/2 cup whipping cream
- 3/4 cup freshly shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon black or white pepper
- Chopped fresh parsley
CHEESY FIESTA POTATOES
By porklion
Preheat oven to 475 degrees F
- Servings 4
- Units US
- 1 ⁄2 teaspoon garlic powder
- 1 ⁄4 teaspoon ground cumin
- 2 lbs large white potatoes, peeled and cut into 1 inch cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1 1⁄4 cups cubed Velveeta cheese
- 1 ⁄4 cup of your favorite salsa
- Tabasco sauce, to taste
- 1 ⁄2 cup sour cream, divided
- 1 green onion, chopped (green part only)
ULTIMATE SUGAR COOKIES
By porklion
Place racks in lower and upper thirds of oven; preheat to 325°
- kosher salt
- baking powder
- all-purpose flour, plus more for rolling
- (2 1/2 sticks) chilled unsalted butter, cut into 1/2” pieces
- sugar
- large egg
- large egg yolk
- vanilla extract
CREAMY CHICKEN & RICE CROCK POT RECIPE
By porklion
Turn your Crock Pot onto high
- 4-5 large chicken breasts (mine were still frozen)
- 2 cans Cream of Chicken soup, low-sodium
- 2 cups of water
- 2 cups Baby Carrots
- 3 celery stalks, cup into chunks (not diced)
- 1/4 cup Parmesan cheese
- 2 ts Paprika
- 1/2 TB minced garlic
- 2 ts Garlic salt
- Black pepper, to taste
- A dash of dill weed
- 1 cup instant Brown Rice
CHICKEN MASALA - OLIVE GARDEN RECIPE
By porklion
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness
- 4 chicken breasts, boneless & skinless
- Salt 1/2 tsp
- Pepper ground black 1/4 tsp
- 4 Tbsp oil
- 4 Tbsp butter or margarine
- 2 cups fresh mushrooms, sliced
- 1 cup Dry Marsala wine
CROCK POT CHICKEN AND GRAVY
By porklion
Instructions Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt
- 2 packets dry chicken gravy mix
- 1 10.5 oz can cream of chicken soup
- 2 cups water
- 1 lb boneless, skinless chicken breasts
- garlic powder, salt & black pepper to taste
- 1/2 cup sour cream
- rice, mashed potatoes or noodles for serving