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Recipes
EASY CHEESE QUICHE
By porklion
Preparation Preheat oven to 375 degrees F
- 1 refrigerated pie crust OR homemade pie crust
- 3 cups shredded Cheddar cheese, or a combination of Swiss and Cheddar
- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 3 tablespoons flour
- 1-2 teaspoons dried chives
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
CHICKEN BAKED WITH LEMON & TARRAGON
By porklion
CHICKEN BAKED WITH LEMON & TARRAGON 3 Servings Preparation: 15 min Cooking: 60 min
- 1/4 cup (1/2 stick) unsalted butter
- 1 large garlic clove, minced
- 1 tbsp Dijon mustard
- 1/2 cup dry breadcrumbs
- 1 1/2 tsp grated lemon peel
- 1/2 tsp dried tarragon, crumbled
- 3 large chicken breast halves
- Salt and freshly ground pepper
MARSALA SAUCE
By porklion
Add olive oil to heavy hot saucepan
- 3 tablespoons olive oil
- 1/4 cup onion, diced
- 1 tablespoon garlic, chopped
- 1/2 pound mushrooms, sliced
- 3 tablespoons flour
- 1/2 cup Marsala wine
- 1 1/2 cups beef stock
- Salt and pepper, to taste
MAKE-AHEAD TIRAMISU
By porklion
In a small bowl, combine coffee and liqueur; set aside
- 1/2 cup strong brewed coffee
- 2 tablespoons coffee liqueur
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 2 cups (16 ounces) sour cream
- 1/4 cup 2% milk
- 1/2 teaspoon vanilla extract
- 2 packages (3 ounces each) ladyfingers, split
- 1 tablespoon baking cocoa
TOP ROUND STEAK WITH RICE
By porklion
Cut steak into thin strips
- 1 1/2 pounds boneless round steak
- 1 1/2 tablespoons vegetable oil
- 1 onion, diced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sherry
- 1 1/2 teaspoons garlic salt
- 1 (4.5 ounce) can mushrooms, drained, liquid reserved
- 1 cup white rice
- 2 cups water
HAM BREAKFAST BRAID
By porklion
Preheat oven to 375 degrees F (190 degrees C)
- 1 /2 cup milk
- 4 ounces cream cheese, softened
- 8 eggs
- salt and pepper to taste
- 2 (8 ounce) packages refrigerated crescent roll dough
- 4 ounces cooked ham, thinly sliced
- 1 cup shredded Cheddar cheese
VEAL SCALOPPINE WITH GORGONZOLA SAUCE
By porklion
VEAL SCALOPPINE WITH GORGONZOLA SAUCE 4 servings Preparation time 30 minutes Cook time 20 minutes
- 1 cup beef stock or canned beef broth
- 1 cup chicken stock (or canned low-salt chicken broth)
- 1 pound veal scaloppine
- Salt to taste
- Freshly-ground black pepper to taste
- All-purpose flour
- 3 tablespoons olive oil - (about)
- 1 cup whipping cream
- 3/4 cup chopped seeded plum tomatoes
- 6 tablespoons chopped fresh basil
- 1 tablespoon tomato paste
- 2/3 cup crumbled Gorgonzola cheese
WISCONSIN FIVE-CHEESE BAKE
By porklion
Preheat the oven to 400 degrees F (200 degrees C)
- 1 (16 ounce) package elbow macaroni
- 1 cup shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded provolone cheese
- 1/2 cup ricotta cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic salt
BAKED PORK CHOP WITH PARMESAN
By porklion
1 On a plate combine the last 4 ingredients
- 4 boneless pork chops, 1/2" thick
- 1 Tbsp olive oil
- 1 c parmesan cheese
- 1 c Italian bread crumbs
- 1 tsp black pepper
- 1 tsp garlic powder
KIELBASA AND PIEROGIES
By porklion
Adjusted for 4 servings
- 10 ounces frozen pierogies
- 2 tablespoons butter
- 1/4 head cabbage, sliced
- 1/2 onion, halved and thinly sliced
- salt and ground black pepper to taste
- 6 ounces kielbasa sausage, cut into 1/4-inch slices
- 1/2 cup beef broth