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Recipes
VEAL STEW WITH SOUR CREAM -Slow cooker
By porklion
In a plastic food storage bag or shallow dish, combine flour, salt, nutmeg or mace, and pepper
- 1 /2 cup all-purpose flour
- 1 /2 teaspoon salt
- 1 /2 teaspoon ground nutmeg (or mace)
- 1 /4 teaspoon pepper
- 2 pounds veal (cut into 1-inch cubes)
- 2 tablespoons vegetable oil
- 4 medium potatoes (cut into1-inch cubes)
- 1 medium onion (peeled, chopped)
- 8 ounces mushrooms (fresh, sliced)
- 2 (10.5-ounce) cans beef broth (condensed, or 3 cups strong beef stock)
- 1 cup sour cream
EASY PORK ROAST
By porklion
Preheat oven to 275 degrees F (135 degrees C)
- 1 (4 pound) pork shoulder roast
- 2 (16 ounce) cans cannellini beans
- 1 (12 fluid ounce) can beer
- 1 (28 ounce) can stewed tomatoes, drained
- 2 large onions, coarsely chopped
- 10 shallots, peeled
- 10 cloves garlic, peeled
- salt and black pepper to taste
- 2 bay leaves
- 3 sprigs fresh rosemary
FRENCH ONION BEEF STROGANOFF
By porklion
Instructions Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat
- 1/4 cup unsalted butter
- 3 onions, French-cut
- 1 clove garlic, chopped
- 1 bay leaf
- 1 sprig thyme
- 6 oz mushrooms, sliced
- 1 tablespoon olive oil
- 1.5 lbs round steak, cut into chunks
- Kosher salt and black pepper
- All-purpose flour
- 1/4 cup red wine
- 1 1/2 cups beef broth
- 1/2 tablespoon Worcestershire sauce
- 3 cups egg noodles
- 2/3 cup sour cream
- 1- 1 1/2 cups grated Gruyere or Swiss
- Parsley, to top
CHOCOLATE-PISTACHIO MACAROONS
By porklion
see basic coconut macaroons recipe
- 3 large egg whites
- 1/2 cup dried cherries, chopped
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 14 -ounce package sweetened shredded coconut
- 2 ounces semisweet chocolate, finely chopped
- 1/4 cup pistachios, chopped
BRISKET GRILLED CHEESE
By porklion
Have a few slices of brisket leftover? Turn them into a gooey Brisket Grilled Cheese
- 8 slices Italian bread or Texas toast
- butter
- 1 cup heaping shredded Cheddar cheese
- 1 cup heaping shredded Monterey Jack cheese
- 2-3 slices leftover brisket, shredded
TURKEY CUTLETS WITH MUSHROOMS
By porklion
4 servings Preparation time 30 minutes Cook time 15 minutes
- 6 to 8 turkey cutlets
- 1/4 cup four
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 6 to 8 ounces sliced mushrooms
- 4 green onions, chopped
- 2 tbsp dry sherry
- 1/2 tsp dried tarragon
- 1/2 tsp dried leaf thyme
- 1/2 tsp dried rosemary
- 2 tsp fresh chopped parsley
- 1/2 cup heavy cream
- 1 tbsp chopped fresh parsley for garnish
SAUTÉED PIEROGIES WITH HAM
By porklion
Sauté Pierogies in olive oil as directed on package; set aside
- Ingredients
- 1 (16 ounce) box Savory Five Cheese Blend
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1/4 cup diced onion
- 1 cup julienned deli ham
- 1/4 cup BBQ sauce
SLOW ROASTED PORK SHOULDER ROAST
By porklion
This technique will also work for a smaller roast
- 3 1/2 to 4 lbs. boneless pork shoulder roast
- 1 tbsp. dried crushed red peppers
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- 1 1/2 tbsp. Kosher salt (NOT sea salt or table salt)
- 1 tsp. ground white pepper
- 2 tbsp. brown sugar
- 2 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
BUTTERSCOTCH CHOCOLATE MARBLE CAKE
By porklion
Preheat oven to 350D F. Grease Bundt pan well and lightly flour it
- 1 (18 ounce) package white cake mix (2 layer size)
- 1 (3 3/4 ounce) package instant butterscotch pudding mix
- 1 ⁄2 cup nonfat dry milk powder
- 1 ⁄2 cup water
- 1 ⁄2 cup cooking oil
- 4 eggs
- 1 ⁄2 cup chocolate syrup
CHEESY FRENCH PINWHEELS
By porklion
Preheat oven to 400 degrees
- 2 Sheet Puff Pastry
- 1/2 Cup Country Dijon (Whole Grain Mustard)
- 1 Tablepoons Fresh Rosemary, Finely Chopped
- 1/2 Pound Salami, Very Thinly Sliced
- 3 Cups Jack Cheese, Shredded
- 2 Large Egg, Beaten to Blend