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Recipes
MASHED POTATO PUFFS
By porklion
makes 12 - 14 puffs
- 2 cups mashed potatoes
- 3 large eggs, beaten
- 1 cup grated cheese such as Parmesan or Gruyere, divided
- 1/4 cup minced fresh chives
- 1/4 cup diced cooked bacon or ham, optional
- Salt and freshly ground pepper
- Sour cream, to serve, optional
BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE
By porklion
BEEF EMPANADAS WITH BLACK BEAN DIPPING SAUCE Yields: 12 Servings Preparation Time: ? min Cooking Time:
- DIPPING SAUCE:
- 1 tbsp Olive oil
- 1/2 lb Ground beef
- 3 Large garlic cloves. chopped
- 1 tbsp Tomato paste
- 1 tsp Ground cumin
- 1/4 tsp Cayenne pepper
- 1/3 Cup chopped fresh cilantro
- Kosher salt
- Freshly ground black pepper
- 1 1/2 17.3-oz Packages frozen puff pastry (3 sheets), thawed
- 3 Large egg yolks, beaten (for glaze)
- 1 15-oz Can black beans, drained, rinsed
- 1 Cup sour cream
- 2 Roma tomatoes, seeded, chopped, divided
- 2 Large scallions, chopped, divided
- Kosher salt
- Freshly ground black pepper
HASH BROWNS
By porklion
Grate the potatoes and onion in a food processor using the grater attachment
- 2 pounds russet potatoes, peeled and cubed
- 1/2 Vidalia onion
- 3 tablespoons freshly chopped chives, plus more for garnish
- 5 slices Canadian bacon, finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons butter, divided
FRENCH ONION SOUP I
By porklion
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees
- SOUP
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
- Table salt
- 2 cups water, plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (see note)
- 2 cups beef broth (see note)
- 6 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- CHEESE CROUTONS
- 1 small baguette, cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
HAM AND CHEESE WAFFLES
By porklion
Makes 12 Recipe by The Bon Appétit Test Kitchen Photograph by Romulo Yanes March 2012
- 1 3/4 cups flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large egg whites
- 3 large egg yolks
- 1 cup (2 sticks) melted butter
- 1 cup buttermilk
- 3/4 cup soda water
- Non-stick vegetable oil spray
- 1 cup thinly-cut strips of ham
- 3/4 cup shredded sharp white cheddar
- Maple syrup
CHICKEN LAZONE
By porklion
In a large bowl, take your chicken and coat them evenly with all seasonings, set aside
- 1 lb of spaghetti
- 2 lbs boneless skinless chicken thighs OR tenders
- 2 Tablespoons Olive Oil
- 2 Tablespoons of beef broth
- 2 cloves of fresh garlic, minced
- 2 teaspoons of cornstarch
- 4 Tablespoons butter (divided)
- 2 cups heavy cream or Half/Half
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp chili powder
- 2 teaspoons Parsley
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp salt
- 1 tsp Adobo - (my Favorite- found in the Spanish section)
- _________________________________________________________________________
- ALTERNATIVE RECIPE
- serves 6
- 1/2 tsp salt
- 1 1/2 tsp chili powder
- 1 1/2 tsp onion powder
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper Coupons
- 2 lb chicken tenders
- 1/4 cup butter, divided
- 2 cups heavy cream
- Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
- In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
- Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.
PORK & RICOTTA MEATBALLS IN PARMESAN BROTH
By porklion
In a large bowl, stir the ricotta and 1/4 cup of grated Parmigiano with the egg, breadcrumbs, nutmeg, 1 teaspoon sa...
- 1 cup fresh ricotta (8 oz.)
- 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 large egg
- 1/2 cup dry breadcrumbs
- 1/2 grated nutmeg
- Kosher salt and pepper
- 1 1/4 Lbs. ground pork
- 2 Tbsp. extra-virgin olive oil
- 1 Qt. low-sodium chicken broth
- One 3-by-1 inch piece of Parmigiano-Reggiano cheese
- 1 cup thawed frozen peas
- 2 cups baby spinach
- Egg noodles, for serving
SLOW-COOKED ROUND STEAK
By porklion
In a large resealable plastic bag, combine the flour, salt and pepper
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 pounds boneless beef round steak, cut into serving-size pieces
- 6 teaspoons canola oil, divided
- 1 medium onion, thinly sliced
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
PORK TENDERLOIN IN THE SLOW COOKER
By porklion
Place pork tenderloin in a slow cooker with the contents of the soup packet
- 1 (2 pound) pork tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red wine
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- freshly ground black pepper to taste
SWEDISH MEATBALL SAUCE
By porklion
"A quick but very tasty sauce to add to already prepared frozen meatballs
- 1 cup beef stock
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 (20 ounce) package frozen cooked meatballs, thawed