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Recipes
CLASSIC QUICHE LORRAINE
By porklion
Yield Preheat oven to 325 degrees F Cook bacon slices in a medium pan on medium-high heat until crisp
- 4 Eggland's Best eggs
- 1 9-inch pie crust (frozen or refrigerated dough)
- 1 cup low-fat Swiss cheese, shredded
- 1/3 cup chopped green onion
- 4 slices bacon, cooked and crumbled
- 1/4 cup heavy cream
- 1 1/4 cup of 1% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
CHEESY HASHBROWN POTATOES
By porklion
Preheat the oven to 350 degrees
- 8-9 medium large potatoes OR 2 lbs. frozen shredded hashbrowns
- 2 cups shredded cheddar cheese (or any kind of cheese or mix of cheeses you prefer)
- 2 cups milk
- 4 Tablespoons butter (I only use 2!)
- 1 1/2 teaspoons salt
- Shredded Parmesan cheese
TURKEY TENDERLOIN WITH CRANBERRY-SHALLOT SAUCE
By porklion
Preheat to 450°F. Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper
- 2 turkey tenderloins (about 1 1/2 pounds total)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 4 teaspoons canola oil, divided
- 4 shallots, peeled and quartered
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 3/4 cup reduced-sodium chicken broth
- 1 1/2 cups fresh or frozen (not thawed) cranberries
- 1/4 cup dried cranberries
- 2 tablespoons light brown sugar, or to taste
- 1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate
MUSHROOM SAUCE BAKED PORK CHOPS
By porklion
Preheat oven to 350 degrees F (175 degrees C)
- 6 pork chops
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- garlic powder to taste
- 2 tablespoons butter
- 2 large onions, finely chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 1/4 cups milk
- 4 cups thinly sliced potatoes
PORK - PULLED BBQ TENDERLOIN / SLOW COOKER
By porklion
PORK - PULLED BBQ TENDERLOIN / SLOW COOKER Yields: 8 Servings Preparation Time: ? min Cooking Time:
- 2 pounds pork tenderloin, trimmed
- salt & pepper, to taste
- 1 (12 oz) can of root beer
- sweet onion, cut into 5 rings 1/2” wide (reserve remainder of onion for other use)
- 1 bottle Sweet Baby Ray's BBQ Sauce (or your own favorite)
- toasted kaiser buns, makes about 6-8 sandwiches depending on bun size
CHICKEN AND WILD RICE SOUP
By porklion
In a large saucepan, melt the butter
- 4 tablespoons unsalted butter
- 3 celery ribs, cut into 1/2-inch pieces
- 2 carrots, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons finely chopped thyme
- Salt
- Pepper
- 1/4 cup all-purpose flour
- 1 cup wild rice (5 ounces)
- 2 quarts chicken stock or low-sodium broth
- 2 cups water
- 4 cups bite-size pieces of roasted chicken or turkey
- 1 cup heavy cream
CUMBERLAND PORK MEDALLIONS
By porklion
In a 10-inch skillet heat oil; cook pork slices over medium heat for 6 to 8 minutes or until juices run clear, turn...
- 1 tablespoon cooking oil or olive oil
- 1 pound pork tenderloin, sliced crosswise into 3/4-inch slices
- 1/4 cup sliced green onion
- 1/2 cup dry red or white wine or apple juice
- 1/2 cup chicken broth
- 2 tablespoons currant jelly
- 1 teaspoon Dijon-style mustard
- 1 tablespoon chicken broth or water
- 1 teaspoon cornstarch
BAKED CHICKEN BREAST
By porklion
Preparation 1. Preheat oven to 425°
- 2 teaspoons olive oil
- 2 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt, divided
- 1/4 cup finely diced carrot
- 2 tablespoons thinly sliced shallots
- 1 teaspoon chopped fresh thyme
- 2 garlic cloves, chopped
- 1/4 cup dry white wine
- 1/3 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon unsalted butter, divided
- 1 teaspoon Dijon mustard
- 1/2 pound haricots verts or green beans, trimmed
HOME-STYLE STEW
By porklion
Place vegetables in a 5-qt
- 2 packages (16 ounces each) frozen vegetables for stew
- 1-1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 envelope reduced-sodium onion soup mix
BREADED MACARONI AND CHEESE STICKS
By porklion
Cook macaroni in a saucepan of boiled salted water and drain
- 5 oz macaroni
- 3 oz butter
- 1 ⁄3 cup all purpose flour
- 11 ⁄2 cups milk
- 3 oz Gruyere cheese, grated
- 4 oz sharp cheddar cheese, grated
- 2 oz Parmesan cheese, grated
- pinch of cayenne pepper
- 1 tablespoon Dijon mustard
- sea salt and black pepper, to taste
- 2 eggs, beaten
- 2 tablespoons milk
- 3 cups panko breadcrumbs
- vegetable oil, for deep-frying