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Recipes
ANGEL HAIR CHICKEN PASTA
By porklion
In a large saucepan melt butter or margarine over low heat
- 6 boneless, skinless chicken breast
- 4 tablespoons butter or margarine
- 1 package (.7 ounce size) dry Italian salad dressing mix
- 1/2 cup white wine
- 1 can (10.75 ounce size) condensed golden mushroom soup
- 1 package (4 ounce size) cream cheese with chives
- 1 package (16 ounce size) angel hair pasta
- directions
NUSSTALER (CHOCOLATE-DIPPEDHAZELNUT COOKIES)
By porklion
MAKES ABOUT 40 COOKIES Heat oven to 350°
- INGREDIENTS
- 12 tbsp. unsalted butter, softened
- 1/2 cup sugar
- 1 tbsp. vanilla extract
- 1 egg
- 4 oz. toasted hazelnuts, very finely ground, plus whole raw hazelnuts to garnish
- 2 cups flour
- 1/2 cup natural cocoa powder
- 1/2 tsp. kosher salt
- 6 oz. semisweet chocolate, melted
COTTAGE CHEESE COOKIES
By porklion
Place flour in a medium bowl; cut in butter as for pie crust
- GLAZE:
- 2 cups sifted all-purpose flour
- 1 cup cold butter
- 1 cup (8 ounces) plus 2 tablespoons cream-style cottage cheese
- Raspberry jam
- 1 cup confectioners' sugar
- 1/8 teaspoon almond extract
- Milk
STEAK SAUCE - MUSHROOMS AND MADEIRA
By porklion
STEAK SAUCE - MUSHROOMS AND MADEIRA Yields: 4 Servings
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 12 ounces button mushrooms, thinly sliced
- 1/2 cup minced shallots (about 3)
- 4 garlic cloves, minced
- 1 tbsp chopped fresh thyme
- 1/2 cup Madeira
- 1 1/2 cup beef broth
- 1/2 cup whipping cream
FRENCH ONION CHICKEN NOODLE CASSEROLE
By porklion
Cook egg noodles according to package directions, drain
- 4 cups cooked chopped chicken
- 2 cans cream of chicken soup
- 16 oz container French Onion Dip
- 1 cup cheddar cheese
- 12 oz egg noodles
- 1 cup crushed French fried onions
WHITE CHEESE CHICKEN LASAGNA
By porklion
Preheat oven to 350 degrees F (175 degrees C)
- 9 lasagna noodles
- 1/2 cup butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 cups chicken broth
- 1 1/2 cups milk
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 2 cups ricotta cheese
- 2 cups cubed, cooked chicken meat
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese for topping
HEROIN CHICKEN TENDERS
By porklion
Preheat oven to 350. Combine all dry ingredients
- 2 lbs chicken tenders
- 1 cup grated parmesan cheese
- 2 tablespoons dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 ⁄2 teaspoon pepper
- 1 ⁄2 cup butter
PORK TENDERLOIN WITH PEARS AND SHALLOTS
By porklion
PORK TENDERLOIN WITH PEARS AND SHALLOTS Yields: 4 Servings Preparation Time: 30 min Cooking Time: 2
- 3 tbsp olive oil
- 2 garlic cloves finely chopped
- 1 tbsp fresh thyme
- 1 1/4 lb pork tenderloin
- 3 large shallots, peeled, each cut into 6 wedges
- 3 unpeeled small Bosc or Anjou pears, quartered, cored
- 4 tsp butter, room temperature
- 2 tsp all purpose flour
- 1 1/2 cup chicken broth
- 3/4 cup pear nectar
CREAMY CHIVE POTATOES
By porklion
Combine potatoes, half-and-half, and butter in a large saucepan; season with salt
- large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2-inch cubes
- half-and-half
- (1/2 stick) unsalted butter
- Kosher salt
- hopped fresh chives
HERBED SPAETZLE
By porklion
Directions Bring a pot of salted water to a bare simmer
- Kosher salt
- 3 cups all-purpose flour
- Freshly ground pepper
- Large pinch of freshly grated nutmeg
- 1 cup sour cream
- 1 cup seltzer
- 3 large eggs
- 1/3 cup chopped fresh dill and/or parsley
- 1 tablespoon whole-grain mustard (optional)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 4 tablespoons unsalted butter