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Recipes
BERRY SHORTBREAD DREAMS
By porklion
In a large bowl, cream butter and sugar until light and fluffy
- GLAZE:
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/3 to 1/2 cup seedless raspberry jam
- 1 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 2 to 3 teaspoons water
LEFTOVER PORK LOIN ROAST NOODLE CASSEROLE
By porklion
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
- 2 cups egg noodles
- cooking spray
- 3 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped red bell pepper
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1/2 cup sour cream, or more to taste
- 2 cups shredded Cheddar cheese
- 1 (8 ounce) can whole kernel corn, drained
- 3 cups cubed cooked pork
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry bread crumbs (optional)
SMOKY ALMOND CHICKEN
By porklion
Yields: 4 Servings Preparation Time: 30 min Cooking Time: 15 min Source: ?
- 1/2 cup salted smoked almonds
- 1 slice firm white bread, torn into pieces
- 1/4 tsp ground black pepper
- 1/4 cup sour cream
- 1/2 cup barbecue sauce
- 4 skinless, boneless chicken breast halves
SOUTHWESTERN TURKEY CUTLETS
By porklion
Mix paprika, cumin, oregano, salt and sugar in small bowl
- 2 teaspoons McCormick® Paprika
- 1/2 teaspoon McCormick® Cumin, Ground
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 thick-sliced turkey breast cutlets (about 1 1/4 pounds)
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup frozen corn kernels
- 1/2 cup drained and rinsed canned black beans
VEAL CHOPS WITH TARRAGON
By porklion
Yields: 2 Servings Preparation Time: 15 min Cooking Time: 15 min
- 2 1/2-inch-thick veal loin chops (7-8 oz each)
- 2 tsp dried tarragon
- All purpose flour
- 2 tbsp butter
- 1/2 cup dry white wine
- 1/2 cup canned chicken broth
- 2 tbsp fresh lemon juice
CHICKEN OR VEAL PICCATA
By porklion
Squeeze the juice out of one of the lemons and set the juice aside
- 4 boneless, skinless chicken breast filets, about 4 oz. each
- 1 medium sweet onion finely chopped
- 2 cloves garlic, peeled and crushed
- 4 Tbl olive oil
- 3/4 cup all-purpose flour
- 5 Tbl butter
- 2 lemons
- 2 Tbsp capers
- 1/2 cup dry white wine
- 1 cup chicken stock or broth
- 2 Tbsp Italian parsley, finely chopped
- Kosher salt to taste
LEFTOVER PORK LOIN ROAST NOODLE CASSEROLE
By porklion
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
- 2 cups egg noodles
- cooking spray
- 3 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped red bell pepper
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1/2 cup sour cream, or more to taste
- 2 cups shredded Cheddar cheese
- 1 (8 ounce) can whole kernel corn, drained
- 3 cups cubed cooked pork
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry bread crumbs (optional)
VEAL WITH TWO MUSTARD SAUCE
By porklion
From Gourmet Magazine, June 1990
- 2 Tbs tomato puree
- 1/3 cup dry red wine
- 2/3 cup beef broth
- two 1/2-pound veal cutlets, flattened
- flour for dredging veal
- 1/4 cup clarified unsalted butter
- 3 Tbs dry white wine
- 2 Tbs coarse-grained mustard
- 2 Tbs. Dijon-style mustard
- 1/4 cup heavy cream
BAKED RIGATONI WITH BECHAMEL SAUCE
By porklion
Directions Bechamel sauce: Preheat oven to 425 degrees F
- 1 stick unsalted butter (4 ounces)
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk, at room temperature
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced
TURKEY CUTLETS WITH PARMESAN CRUST
By porklion
Season the turkey cutlets with salt and pepper
- 4 Turkey Breast Cutlets (4 oz. each)
- 2 Egg Whites, beaten
- 2/3 Cup Seasoned Bread Crumbs
- 1/3 Cup Parmesan Cheese
- 1/8 tsp. Cayenne Pepper
- Salt and Pepper, to taste
- 2 tsp. Olive Oil
- Lemon Wedges, for serving