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CHICKEN THIGH GOULASH WITH BUTTERED BOW TIES

CHICKEN THIGH GOULASH WITH BUTTERED BOW TIES

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Bring a large pot of water to a boil

  • 2 tablespoons EVOO
  • 6 boneless, skinless chicken thighs (about 1 1/2 lbs.), chopped
  • Salt and pepper
  • 1 large onion, chopped
  • 1 carrot, peeled and grated
  • 1 rib celery, finely chopped
  • 3 - 4 cloves garlic, finely chopped
  • 1 large bay leaf
  • 3 tablespoons paprika
  • 1/2 teaspoon cayenne, crushed red pepper or hot paprika
  • 1 1/2 cups chicken stock
  • 2 tomatoes, seeded and chopped
  • 1 pound farfalle (bow-tie pasta)
  • 3 tablespoons butter
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons minced fresh chives
  • 1 tablespoon fresh lemon juice
  • 1/3 About 1/3 cup creme fraiche or sour cream
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PORK CHOPS WITH BRANDY MUSHROOM SAUCE

PORK CHOPS WITH BRANDY MUSHROOM SAUCE

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Instructions Heat oil in large skillet

  • 4 thick cut pork chops
  • 4 cups sliced mushrooms
  • 2-3 large shallots thinly sliced
  • 2 tbsp chopped chives
  • 2 cloves finely minced garlic
  • 1/2 cup brandy
  • 1 cup heavy cream
  • 1/2-1 cup chicken stock
  • 1 tbsp . sunflower oil any cooking oil will do
  • 1 tsp fresh ground pepper
  • 1 tsp salt
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SLOW COOKER SMOTHERED PORKCHOPS

SLOW COOKER SMOTHERED PORKCHOPS

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Follow CenterCutCook: Slow Cooker Smothered Pork Chops with bacon and brown gravy, served over rice! Fall off the ...

  • 4 bone-in pork chops, about 3/4 inch thick seasoned with salt and pepper on each side
  • 4 slices bacon, cut into small pieces
  • 2 tablespoons canola oil
  • 1 large yellow onion, cut into 1/2 inch thick slices
  • 1/4 cup water
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 2 teaspoons minced garlic
  • 3 cups low-sodium chicken stock
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • 1 tablespoon corn starch
  • 1 tablespoon cider vinegar
  • 1 teaspoon dried parsley
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PORK SHOULDER

PORK SHOULDER

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Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper

  • 1 3-to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 1 onion, roughly chopped
  • 4 cloves garlic, finely minced or pressed through a garlic press
  • 1/2 cup dry white wine
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BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

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Preheat the oven to 375 degrees

  • 6 tablespoons unsalted butter, room temperature, plus more for tins
  • 3 cups plus 2 tablespoons all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups sugar, plus more for sprinkling
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 1 3/4 cups blueberries
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PARMESAN CRUSTED CHICKEN

PARMESAN CRUSTED CHICKEN

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Preheat oven to 425°. Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl

  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 4 boneless, skinless chicken breast halves
  • 4 tsp. Italian seasoned dry bread crumbs
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GNOCCHI WITH MEATBALLS

GNOCCHI WITH MEATBALLS

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Preheat the broiler on high

  • 1 (14 oz) pkg Nature's Promise Free  from turkey meatballs
  • 1 (16 oz) pkg potato gnocchi
  • 1 cup marinara sauce
  • 2 tbsp pesto
  • 2 cups arugula, divided
  • 1 cup shredded mozzarella cheese
  • 1/4 cup basil leaves
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ROASTED PORK WITH APPLES AND POTATOES

ROASTED PORK WITH APPLES AND POTATOES

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Step 1 Preheat oven to 500°F

  • 1 (1-lb.) pork tenderloin, trimmed
  • 3 tablespoons olive oil, divided
  • 1 1/2 tablespoons chopped fresh thyme, divided
  • 1 1/2 tablespoons chopped fresh rosemary, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 pound Yukon Gold potatoes, cut into 2-in. wedges
  • 1 large Braeburn apple, sliced (about 10 oz.)
  • 6 ounces haricots verts (French green beans), trimmed
  • 3 tablespoons unsalted chicken stock
  • 3 tablespoons unsalted butter
  • 1 1/2 tablespoons apple cider vinegar
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CHICKEN FRANCESE

CHICKEN FRANCESE

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In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended

  • 2 eggs
  • 2 tablespoons whole milk
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon ground black pepper, plus more for seasoning
  • 1 cup all-purpose flour
  • ⅓ cup olive oil
  • ⅓ cup vegetable oil
  • 4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
  • 3 to 6 tablespoons butter1
  • 1 lemon, thinly sliced, seeds removed (optional)
  • ½ cup dry white wine
  • Freshly squeezed juice of 1 lemon, more to taste
  • 2 cups chicken stock
  • 3 to 4 tablespoons freshly minced parsley
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CAJUN CHICKEN ALFREDO

CAJUN CHICKEN ALFREDO

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Preheat the oven to 350 degrees F

  • Kosher salt
  • Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
  • Blackening Spice Rub, recipe follows
  • 2 tablespoons olive oil
  • 3 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 3 cups heavy cream
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • 1 pound fettuccine
  • 3/4 cup grated Parmesan
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup thinly sliced green onion, for garnish
  • 1 tablespoon granulated garlic
  • 1 tablespoon freshly cracked black pepper
  • 1/2 tablespoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated onion
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
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