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Recipes
DOMINO POTATOES
By porklion
Preparation Preheat the oven to 350 degrees
- 2 1/2 lbs. medium Yukon Gold potatoes, peeled and very thinly sliced using a mandoline or the slicing disk of a food processor
- 4 tbsp. butter, melted
- 6 bay leaves
BEEF TIPS II
By porklion
DIRECTIONS: In a large nonstick skillet, or Dutch oven, heat oil over medium heat
- Ingredients:
- 2 pounds cubed Sirloin or beef for stew, round, or chuck.
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 tablespoons vegetable oil
- 1 can condensed cream of mushroom soup
- 1 dry brown gravy mix
- 1 small onion diced
- 1 cup water
- 1 teaspoon ground black pepper
THE EGGBERT'S SUNRISER
By porklion
Directions Preheat the oven to 300 degrees F
- 8 cups frozen diced or shredded hash browns (one 32-ounce package)
- 20 whole frozen mini potato wedges or steak fries
- Canola oil, for frying
- Kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced (optional)
- 1 1/2 cups diced ham
- 1 1/2 cups grated sharp cheddar cheese
- 8 large eggs
- Salsa or pico de gallo, for serving
PENNE WITH PARMESAN CREAM AND PROSCIUTTO
By porklion
Put oven rack in upper third of oven and preheat oven to 375°F
- 2 1/4 cups heavy cream
- 1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
- 1 pound penne
- 2 ounces thinly sliced prosciutto, coarsely chopped
ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH
By porklion
Directions Preheat oven to 400 degrees F
- 1 tablespoon olive oil
- 2 (1 1/2 pound) turkey tenderloins
- Salt and ground black pepper
- 2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch pieces)
- 2 shallots, chopped
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh tarragon leaves
- 4 tablespoons store bought peach, cranberry or mango chutney
SAVORY PORK RAGU WITH PAPPARDELLE
By porklion
Ingredients 1 tablespoon olive oil 1 1/2 pounds boneless country-style pork ribs 1 teaspoon kosher salt, d...
- 1 tablespoon olive oil
- 1 1/2 pounds boneless country-style pork ribs
- 1 teaspoon kosher salt, divided
- 2 cups vertically sliced white onion
- 1 medium fennel bulb, cored and thinly vertically sliced
- 8 garlic cloves, crushed
- 1 (28-oz.) can whole peeled San Marzano tomatoes, undrained
- 4 anchovy fillets, finely chopped
- 3 oregano sprigs
- 2 bay leaves
- 1 /2 teaspoon crushed red pepper
- 1 pound uncooked whole-wheat pappardelle or fettuccine
- 2 ounces percorino Romano cheese, finely grated (about 1/2 cup)
- Fresh oregano leaves, for garnish
- Nutritional Information
- Calories 419
- Fat 12g
- Satfat 4g
- Unsatfat 6g
- Protein 29g
- Carbohydrate 52g
- Fiber 8g
- Sugars 7g
- Added sugars 0g
- Sodium 554mg
- Calcium 14% DV
- Potassium 15% DV
- How to Make It
- Step 1
- Preheat oven to 325°F.
- Step 2
- Heat olive oil in a Dutch oven over medium-high. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook until well browned all over, about 8 minutes. Remove pork from pan.
- Step 3
- Step 4
- Cook pasta according to directions, omitting salt. Drain; reserve 1 cup cooking liquid. Add pasta to Dutch oven; toss gently to coat, adding reserved cooking liquid as necessary to reach desired consistency. Sprinkle with cheese and oregano leaves.
- Step 5
- Slow Cooker Method
ISLAND STYLE PORK TENDERLOIN
By porklion
Preheat oven to 350 degrees Heat a large skillet on medium-high heat on the stove top Add olive oil Mix together...
- 2-3 lb pork tenderloin
- 2 Tbs olive oil
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic granules
- 1 tsp cinnamon
- 2 pork tenderloins (2 1/4 - 2 1/2 lbs total) trimmed
- 2 tbsp olive oil
- 1/3 cup brown sugar
- 1 cup pineapple juice
- 1 1/2 Tbs minced garlic
- 1 tsp apple cider vinegar
FRENCH ONION SOUP
By porklion
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stir...
- 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
- 3 sprigs fresh thyme
- 2 Turkish bay leaves or 1 California
- 3/4 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter
- 2 teaspoons all-purpose flour
- 3/4 cup dry white wine
- 4 cups reduced-sodium beef broth (32 fl oz)
- 1 1/2 cups water
- 1/2 teaspoon black pepper
- 6 (1/2-inch-thick) diagonal slices of baguette
- 1 (1/2-lb) piece Gruyère, Comte, or Emmental
- 2 tablespoons finely grated Parmigiano-Reggiano
OVEN-FRIED CHICKEN TENDERS
By porklion
1 Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray
- 1/4 cup Gold Medal™ all-purpose flour
- 1 egg
- 1 tablespoon water
- 1 cup Progresso™ plain or Italian style panko crispy bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 package (about 1 1/4 lb) chicken breast tenders
- Favorite dipping sauce, if desired
POT STICKERS
By porklion
Yields: 28 Servings Preparation Time: ? min Cooking Time: ? min Source: Martin Yan's Invitation t
- 1/2 lb ground pork
- 1 cup chopped carrot
- 2 green onions, chopped
- 1 tbs soy sauce
- 1 tbs rice wine or dry sherry
- 1 tbs cornstarch
- 2 tsp sesame oil
- 1 tsp minced ginger
- 1/2 tsp sugar
- 28 potsticker wrappers
- 3 tbs cooking oil
- 2/3 cup chicken broth