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Recipes
PORK au POIVRE WITH VIDALIA ONIONS
By porklion
Heat oven to 400ºF. Sprinkle meat with pepper; press gently into meat to secure
- 1 pork tenderloin (1 lb.)
- 1-1/2 tsp. coarsely ground black pepper
- 2 Tbsp. butter, divided
- 1 Vidalia onion, cut lengthwise in half, then crosswise into thin slices
- 1/2 cup fat-free reduced-sodium beef broth
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- 2 tsp. GREY POUPON Dijon Mustard
- 1 Tbsp. chopped fresh parsley
HAVANA SLOW COOKER PORK TENDERLOIN
By porklion
"This dish has bright flavors and becomes incredibly easy too with the help of a slow cooker! I came up with this r...
- 1 onion, sliced
- 3 pounds pork tenderloin
- 3 tablespoons minced garlic
- 1/2 cup orange juice
- 3 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 tablespoon ground cumin
- 1 tablespoon grill seasoning (such as Montreal Steak Seasoning®)
- 1 teaspoon salt
- 1 teaspoon ground red pepper
- 3 bay leaves
- 2 tablespoons grated lemon peel
CHICKEN EMPANADAS
By porklion
Yields: 6 Preparation Time: 15 min Cooking Time: 15 min
- 1 cup Mexican blend shredded cheese
- 1 cup cooked chicken (cooled, shredded or finely diced)
- 1 jalapeño pepper (diced)
- 3 large garlic cloves (peeled and minced)
- 1 tablespoon dehydrated onion flakes
- 1/2 teaspoon ground cumin
- salt and pepper to taste
PORK AND SCALLION POT STICKERS
By porklion
Cooking Directions Mix 1/2 cup soy sauce with 1 tablespoon scallions, 1 tablespoon ginger and half of garlic in a ...
- 1 pound lean ground pork
- 1/2 cup plus 2 tablespoons soy sauce, less-sodium
- 2 scallions, white and green parts, finely chopped (about 6 tablespoons)
- 2 tablespoons ginger, peeled and minced
- 2 cloves garlic, minced
- One 12-to 14-ounce package Asian dumpling wrappers, (about 5 dozen wrappers)*
- 2 tablespoons vegetable oil, as needed
- Special equipment: waxed or parchment paper
ROUND STEAK STROGANOFF
By porklion
In a large resealable plastic bag, combine the flour, salt, paprika and pepper
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1-1/2 to 2 pounds boneless beef top round steak, trimmed and cut into thin strips
- 3 tablespoons butter
- 1 cup chopped onion
- 1 garlic clove, minced
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1/2 teaspoon ground mustard
- 3 tablespoons chili sauce
- 1 pound sliced fresh mushrooms
- 2 cups (16 ounces) sour cream
- Hot cooked noodles
- Minced fresh parsley
CRISPY TURKEY CUTLETS WITH WALNUT-SAGE SAUCE
By porklion
In a food processor, pulse 3/4 cup of the walnuts with the bread crumbs and cheese until the walnuts are finely gro...
- 1 1/4 cups walnuts (4 1/2 ounces)
- 3/4 cup dry bread crumbs
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper
- 8 medium sage leaves, coarsely chopped
- 1 garlic clove
- 1 tablespoon unsalted butter, softened
- 1/3 cup extra-virgin olive oil, plus 6 tablespoons for frying
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Eight 1/4-inch-thick turkey cutlets (1 1/2 pounds)
STEAK SAUCE - MUSTARD-COGNAC
By porklion
Yields: 6 Servings
- 4 tbsp cold butter, divided
- 1 cup finely chopped shallots
- 1/2 cup Cognac or brandy
- 2 tbsp tawny Port
- 3 cups chicken broth
- 2 tbsp Dijon mustard
CHEESECAKE USING REDICRUST
By porklion
Let the Keebler Elves make your world a little sweeter
- 2 packages (8 oz.) cream cheese, softened*
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 eggs
- 1 Keebler® Ready Crust® Graham 2 Extra Servings Pie Crust
- 1 cup sour cream
- 3 tablespoons sugar
- 1/4 teaspoon vanilla
ROASTED-ALMOND THUMBPRINTS
By porklion
Place racks in lower and upper thirds of oven; preheat to 375°
- all-purpose flour
- unsalted, roasted almonds
- baking powder
- kosher salt
- (2 sticks) unsalted butter, room temperature
- granulated sugar
- large egg
- vanilla extract
- coarse sanding or raw sugar
- Jams and/or lemon curd (for filling)
BANANA RUM CAKE
By porklion
Preheat oven to 350 degrees F (175 degrees C)
- 1 (18.25 ounce) package yellow cake mix
- 1/4 teaspoon baking soda
- 2/3 cup dark rum
- 2/3 cup water
- 2 eggs
- 1 cup mashed bananas
- 1/3 cup chopped pecans
- 1/3 cup butter, softened
- 3 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 2 tablespoons dark rum