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Recipes
CHICKEN ROLLUPS
By porklion
Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray
- 6 oz cooked chicken breast, chopped
- 1 can crescent rolls
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup cheese
PORK TENDERLOIN - PROSCIUTTO-STUFFED WITH MUSHROOM SAUCE
By porklion
PORK TENDERLOIN - PROSCIUTTO-STUFFED WITH MUSHROOM SAUCE Yields: 6 Servings Preparation Time: 60 min Cooki
- 2 1lb pork tenderloins
- 8 thin slice prosciutto (each about 8x2 inches)
- 1/2 cup fresh breadcrumbs made from crustless French bread
- 2 tsp chopped fresh rosemary, divided
- 2 tsp chopped fresh thyme, divided
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 3/4 lb mushrooms, sliced
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 cup chicken broth
PORK MEDALLIONS SMOTHERED IN MUSHROOM & SHALLOT GRAVY
By porklion
Heat the olive oil in a large skillet over medium high heat
- Pork Medallions Smothered in a Mushroom and Shallot Gravy:
- Recipe and Photos by For the Love of Cooking.net
- 1 tbsp olive oil
- 1 pork tenderloin, cut into 1 inch thick medallions
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 1 tbsp butter
- 8 oz of cremini mushrooms, sliced
- 1 shallot, sliced thinly
- 2 cloves of garlic, minced
- 1 tbsp flour
- 1 cup of chicken broth
PORK WELLINGTON
By porklion
Directions Preheat the oven to 375 degrees F
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons whole-grain mustard
- 2 teaspoons chopped mixed fresh herbs (such as thyme, parsley and/or tarragon)
- Kosher salt and freshly ground pepper
- 1 large pork tenderloin (about 1 1/2 pounds), trimmed
- 1 8 -ounce tube refrigerated crescent dough
- 2 ounces Gruyere cheese, thinly sliced
- 1/2 small shallot, finely chopped
- 1 tablespoon white wine vinegar
CREAMY SPAGHETTI CARBONARA WITH SPRING ONIONS
By porklion
Fill a large pot with water and bring to a boil
- Salt and black pepper
- 1 pound dried spaghetti
- 1/2 pound guanciale, pancetta or bacon
- 8 small spring onions or scallions, trimmed
- 2 cloves garlic
- 2 tablespoons EVOO
- 4 eggs
- 1 cup finely grated parmigiano-reggiano or grana padano
- 1/2 lemon, for squeezing
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
PORK TENDERLOIN WITH APPLES
By porklion
Heat the olive oil in a skillet over medium-high heat
- 1 tablespoon olive oil
- 1 pork tenderloin, cut in half
- salt and pepper to taste
- 1/2 cup Riesling wine
- 2 apples - peeled, cored and chopped
- 1/2 cup chicken stock
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons packed brown sugar
- 1/2 teaspoon cornstarch dissolved in
- 2 tablespoons water
CHICKEN STROGANOFF
By porklion
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 4 ounces white or cremini mushrooms, sliced (about 2 cups)
- 1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika, plus more for topping
- Freshly ground pepper
- 1 cup fat-free low-sodium chicken or mushroom broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream, plus more for topping
- 2 tablespoons chopped fresh parsley
DUCHESS POTATOES
By porklion
Directions Preheat the oven to 375 degrees F
- 5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
- 8 egg yolks
- 1 stick butter, softened
- Salt and freshly ground black pepper
- Nutmeg
- 1 1/4 cup heavy cream
- 1 whole egg
TIRAMISU TOFFEE TORTE
By porklion
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside
- FROSTING:
- 1 package white cake mix (regular size)
- 1 cup strong brewed coffee, room temperature
- 4 egg whites
- 4 Heath candy bars (1.4 ounces each), chopped
- 4 ounces cream cheese, softened
- 2/3 cup sugar
- 1/3 cup chocolate syrup
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 6 tablespoons strong brewed coffee, room temperature
- 1 Heath candy bar (1.4 ounces), chopped