Porklion's profile page
Recipes
SPECIAL SCALLOPED POTATOES
By porklion
1.Saute garlic and shallot with crushed red pepper in butter in a Dutch oven 2 minutes
- 1 large cloves garlic minced
- 1 shallot chopped
- 1/2 teaspoon dried crushed red pepper
- 3 tablespoons butter melted
- 1-1/4 cups milk
- 1-1/2 cups whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1-1/2 cups (6 oz) Gruyere cheese grated
- 1/2 cup (2 oz) Parmesan cheese grated
CHINESE PORK TENDERLOIN
By porklion
Place tenderloins in a shallow glass dish
- 2 (1 1/2 pound) pork tenderloins, trimmed
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sherry
- 1 tablespoon black bean sauce
- 1 1/2 teaspoons minced fresh ginger root
- 1 1/2 teaspoons packed brown sugar
- 1 clove garlic
- 1/2 teaspoon sesame oil
- 1 pinch Chinese five-spice powder
PORK WITH APPLE CREAM SAUCE
By porklion
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces haricots verts or green beans, trimmed
- 3 tablespoons unsalted butter
- 3 tablespoons chopped fresh parsley
- Freshly ground pepper
- 4 boneless center-cut pork chops (1 inch thick, 6 to 7 ounces each)
- 2 teaspoons chopped fresh thyme
- 2 tablespoons vegetable oil
- 1 large shallot, finely chopped
- 2 Granny Smith apples, thinly sliced
- 1 cup hard cider (or 1/2 cup each apple cider and white wine)
- 1/2 cup pitted prunes, halved
- 1 cup heavy cream
BUNCHA CRUNCH PEANUT BUTTER COOKIES
By porklion
Directions PREHEAT oven to 350° F
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup chunky peanut butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups NESTLÉ BUNCHA CRUNCH Candy
GOUGERES - II
By porklion
MAKES 3 DOZEN 1. Preheat oven to 400°
- 8 tbsp. butter, cut into pieces
- 3/4 cup milk
- Salt and freshly ground white pepper
- 1 cup flour
- 4 eggs, at room temperature
- 1 1/2 cups grated comté or gruyère cheese
CHICKEN BREAST IN WINE SAUCE
By porklion
Directions Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it
- 1 ⁄4 cup flour
- salt
- pepper
- 1 ⁄2 cup butter
- 4 boneless skinless chicken breasts
- 1 lb mushroom, sliced
- 1 1⁄2 cups heavy cream
- 1 ⁄4-3⁄8 cup white wine
- 1 -2 tablespoon cornstarch (optional)
CLASSIC GOUGERES
By porklion
Author Molly Wizenberg discovered these airy, cheesy treats on a mother-daughter vacation in France
- 1 cup water
- 3 tablespoons unsalted butter, diced
- 3/4 teaspoon salt
- 1 cup unbleached all purpose flour
- 4 large eggs, chilled
- 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
- 1/4 teaspoon freshly ground black pepper
GOUGERES - IV
By porklion
Gougères are my secret weapon this time of year
- 2/3 cup / 160 ml beer / ale OR water
- 1/3 cup / 80 ml milk
- 8 tablespoons butter, thickly sliced
- 3/4 teaspoon fine grain sea salt
- scant 1/2 cup / 65 g / 2.25 oz all-purpose flour
- scant 1/2 cup / 65 g / 2.25 oz whole wheat flour
- 4 large eggs, room temperature
- 1 1/4 cup / 3 1/4 oz / 90 g sharp white cheddar, grated on box grater
- 1 teaspoon fennel seeds, crushed w/ mortar + pestle
CREAM CHEESE PASTRY DOUGH
By porklion
In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough...
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 4 ounces cold cream cheese, cut into bits
- 1 cup all-purpose flour
- 1/2 teaspoon salt
CHEESECAKE FACTORY CHEESECAKE
By porklion
I feel sad for anyone who has never been to a Cheesecake Factory restaurant
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped almonds
- 1/4 cup finely chopped walnuts
- 3/4 cup finely chopped vanilla wafer
- 2 tablespoons melted butter
- 1 1/2 lbs cream cheese
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice