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Recipes
PIZZA SALAD
By porklion
In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni
- 1 pound spiral macaroni, cooked and drained
- 3 medium tomatoes, diced and seeded
- 16 ounces cheddar cheese, cubed
- 1 to 2 bunches green onions, sliced
- 3 ounces sliced pepperoni
- 3/4 cup canola oil
- 2/3 cup grated Parmesan cheese
- 1/2 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Croutons, optional
PORK AND PASTA WITH GORGONZOLA CREAM
By porklion
Step 1 Remove silver skin from tenderloin, leaving a thin layer of fat
- 1 (1-lb.) pork tenderloin
- 1 teaspoon salt
- 1 /2 teaspoon dried oregano
- 1 /2 teaspoon dried basil
- 1 /4 teaspoon pepper
- 1 /4 teaspoon garlic powder
- 1 (12-oz.) package fettuccine
- 2 tablespoons butter
- 2 tablespoons balsamic vinegar
- Gorgonzola Cream
- How to Make It
- Step 2
- Prepare pasta according to package directions.
- Step 3
GRILLED PIEROGIES AND KIELBASA
By porklion
Preheat a grill to medium
- 1 pound kielbasa (pork or turkey), cut into 4 pieces
- 2 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 large white onion, cut into 6 wedges
- 1 pound frozen potato-and-cheddar pierogies (do not thaw)
- Kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
BEST-EVER POTATO LATKES
By porklion
In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry
- 2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater
- 1 medium onion, coarsely shredded on a box grater
- 2 large eggs, beaten
- 1/2 cup finely chopped scallions
- 1/4 cup matzo meal
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil, for frying
- Applesauce, sour cream, smoked salmon and salmon roe, for serving
PORK CHOPS MARSALA
By porklion
Michele Powers, Cooking Light APRIL 2007
- 6 tablespoons all-purpose flour, divided
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- Cooking spray
- 1/3 cup minced shallots (about 2)
- 2 teaspoons bottled minced garlic
- 1 (8-ounce) package presliced mushrooms
- 2 teaspoons chopped fresh thyme
- 1 cup fat-free, less-sodium chicken broth
- 1/4 cup Marsala wine or dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
CHOCOLATE-COCONUT PINWHEELS
By porklion
Combine flour and baking powder
- 1-1/2 cups flour
- 1/4 tsp. CALUMET Baking Powder
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 1 tsp. vanilla
- 3/4 cup BAKER'S ANGEL FLAKE Coconut
- 2 oz. BAKER'S Semi-Sweet Chocolate, melted
- 1/2 cup coarse sugar
PEANUT BUTTER CHOCOLATE SWIRL CAKE
By porklion
Preparation Grease and flour an 8-inch square baking pan
- 1 1/2 cups light brown sugar, packed
- 1/2 cup peanut butter
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour (6 1/2 ounces)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (8 ounces)
- 2 ounces unsweetened chocolate, melted
TERIYAKI MEAT LOAF
By porklion
In bowl, combine beef, egg, breadcrumbs, ginger, garlic, soy sauce and 1/2 tsp
- 1 pound ground beef
- 1 egg
- 1/3 cup breadcrumbs
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/3 cup teriyaki saude
- 3/4 pound green beans, trimmed
VEAL SCALLOPS WITH DIJON MUSTARD SAUCE
By porklion
VEAL SCALLOPS WITH DIJON MUSTARD SAUCE Yields: 2-4 Servings Preparation Time: 15 min Cooking Time:
- 8 veal scallops
- 1/3 cup all purpose flour
- Salt and pepper
- 5 tbsp butter
- 1 shallot or green onion, chopped
- 1/4 cup dry white wine
- 1/2 cup whipping cream
- 1 tbsp Dijon mustard
PENNE AND SMOKED SAUSAGE
By porklion
Preheat oven to 375°
- 2 cups uncooked penne pasta
- 1 pound Johnsonville® Smoked Sausage, cut into 1/4-inch slices
- 1-1/2 cups 2% milk
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1-1/2 cups cheddar french-fried onions, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 1 cup frozen peas