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Recipes
CHICKEN PARMESAN
By porklion
Yields: 4 Servings Preparation Time: 30 min Cooking Time: 15 min Source:
- 1/3 cup extra-virgin olive oil
- 2 large garlic cloves, pressed
- 1/2 tsp salt
- 1 12-ounce container grape tomatoes
- 1 1/2 tsp dried oregano
- Large pinch of dried crushed red pepper
- 4 skinless boneless chicken breast halves
- 1 1/4 cups finely grated Parmesan cheese, divided
- 6 ounces fresh mozzarella cheese, drained, thinly sliced
CHICKEN QUESADILLAS
By porklion
Instructions Beat the cream cheese in medium bowl until smooth and well softened
- ALTERNATE SAUCE RECIPE:
- 1 (8 ounce) block cream cheese, softened
- 1 (8 ounce) container sour cream
- 1 Tb plus 1 1/2 tsp chile powder
- 1 tsp cumin
- 1 tsp garlic powder (or 1 clove finely minced/pressed)
- 1 tsp salt
- 1/4 tsp ground coriander
- pinch cayenne pepper, optional
- 2 cups shredded Mexican cheese blend
- 3 chicken breasts, cooked and shredded (or cut into tiny chunks), about 2-3 cups worth
- 1 (10 ounce) can Rotel tomatoes with green chiles, drained
- 1 package burrito sized flour tortillas
- spray oil or butter
- This is how to make the sauce.
- 1/4 Cup Mayonnaise
- 2 teaspoons minced jalapeno slices
- 2 teaspoons jalapeno juice
- 3/4 teaspoon sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- pinch of salt
- Mix together and chill for flavors to develop.
- That is the exact sauce recipe I found to taste EXACTLY like Taco Bell quesadillas. No cream cheese or sour cream needed. I think using those would make the sauce taste too rich IMO. I really liked the sauce recipe like this one and thought it was exact.
FOUR PEPPERCORN PORK ROAST
By porklion
Pat roast dry and season with salt
- 4 1/2 lb. boneless pork roast, tied
- 3 tbsp. unsalted butter, softened
- 2 tbsp. flour
- 1/4 c. mixed Black, White, Pink and Green peppercorns, crushed coarsely
BEEF - GINGER
By porklion
Yields: ? Servings Preparation Time: ? min Cooking Time: ? min Source: Key Ingredients
- Ingredients A
- 500gms beef stir fry slices
- 1/2 inch ginger, sliced thinly
- 1 red onion sliced and ground to paste
- 3 tablespoons thick soy sauce
- 5 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon chinese wine
- Marinate the above ingredients for at least 24 hours or up to 5 days in the freezer.
- Leave it out to thaw for a couple of hours when ready to cook.
- Ingredients B
- 1 big yellow onion sliced
- 3 pips garlic sliced
- 4-5 sliced red chilies
- 1 big potatoe sliced
- 3-4 stalks of chopped spring onions
RISOTTO MILANESE
By porklion
Step 1 Heat stock in a small saucepan over medium-high until simmering; reduce heat to low, and cover to keep warm
- 3 1/2 cups unsalted chicken stock
- 1 tablespoon extra-virgin olive oil
- 1 cup finely chopped yellow onion (about 1 onion)
- 1 cup uncooked carnaroli or Arborio rice
- 1/2 cup dry white wine
- 1/4 teaspoon saffron threads
- 2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
- 1 1/2 tablespoons unsalted pastured cultured butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
PORK TENDERLOIN WITH CARMELIZED PEARS & BRANDY CREAM
By porklion
Place pork slices between plastic wrap
- 1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
- 4 tablespoons (1/2 stick) butter
- 4 firm but ripe large Anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedges
- 1 teaspoon sugar
- 1/2 cup chopped shallots
- 1 1/4 teaspoons dried thyme
- 1/4 cup pear eau-de-vie (clear pear brandy) or pear schnapps
- 1 cup whipping cream
- 1/3 cup pear nectar
FETTUCCINE WITH WALNUT SAUCE
By porklion
From Gourmet Magazine September 1989
- 3/4 cup walnuts (3 ounces) toasted
- 1 garlic clove
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 1/2 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/4 cup heavy cream
- 1 Tbs. freshly grated Parmesan plus additional to taste
- 1/4 cup finely minced parsley
- 1/8 tsp. dried basil, crumbled
- 1/8 tsp. dried marjoram, crumbled
- 1 1/2 tsp. fresh lemon juice, or to taste
- 1/2 lb. dried fettuccine
PULLED PORK EMPANADAS -Mini
By porklion
Whole Wheat Pulled Pork Empanadas | The Well Floured Kitchen So I found myself with just a bit of pork left and a ...
- 3 Cups (12oz.) White Whole Wheat Flour
- 1 Cup (4oz.) White Unbleached Flour
- 12 Tbsp. (6oz.) Unsalted Butter, Cut into cubes
- 1 Tsp. Salt
- 3/4 Cup (6oz.) Water
- 1 1/2 Cups Pulled Pork
- 1/2 Cup Barbeque Sauce (More For Serving)
- 1 Egg (Optional)
OLD-FASHIONED RICE PUDDING
By porklion
In a large saucepan, combine the milk, rice, sugar and salt
- 3-1/2 cups 2% milk
- 1/2 cup uncooked long grain rice
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- Ground cinnamon, optional
SAFFRON ORZO
By porklion
In a large skillet, bring the stock to a boil with a generous pinch of salt
- 2 cups chicken stock
- Kosher salt
- Generous pinch of saffron threads
- 1 1/2 cups orzo (about 10 ounces)
- 1 tablespoon extra-virgin olive oil
- Freshly ground pepper