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Recipes
CHICKEN TENDERS - RANCH DRESSING COATING
By porklion
1 Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1/3 cup ranch dressing
- 1 tablespoon chopped fresh basil leaves
- 1 cup Progresso® plain panko crispy bread crumbs
- 1 package (10 oz) uncooked chicken tenders (6 pieces)
- Additional ranch dressing
CHEESE FONDUE I
By porklion
Whatever else you wish to dip Put the chopped or grated cheese into the fondue pot with the wine and heat until bo...
- 1 pound 4 ounces (600 grams) chopped or grated cheese, use a mixture such as Gruyere, Emmental, Brie and Camembert
- 1 1/4 cups (300 ml) white wine
- 2 teaspoons cornstarch
- 3 tablespoons Kirsch
- 1 garlic clove, peeled
- Good grinding pepper
- Good grating nutmeg
CHICKEN & PASTA WITH GORGONZOLA, SUN-DRIED TOMATOES & PINE NUTS
By porklion
CHICKEN & PASTA WITH GORGONZOLA, SUN-DRIED TOMATOES & PINE NUTS 4 servings preparation time 30 minutes cook
- 1/2 cup chopped drained oil-packed sun-dried tomatoes (2 tbsp oil reserved)
- 2 skinless boneless chicken breast halves
- 1 pound gnocchi pasta or medium shell pasta
- 4 garlic cloves, minced
- 1/2 cup chopped fresh basil
- 1/2 cup chicken broth
- 1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
- 1/4 cup chopped prosciutto
- 1/4 cup pine nuts, toasted
HERBED BREADCRUMB TOMATOES
By porklion
Preparation 1. Preheat oven to 425°
- 1/4 cup whole-wheat panko (Japanese breadcrumbs)
- 2 teaspoons olive oil
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh flat-leaf parsley
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 2 (4-ounce) tomatoes, halved horizontally
- Cooking spray
BUFFALO CHICKEN TORTELLINI
By porklion
Heat a 10-inch ovenproof skillet over medium heat
- 2 cups chopped roasted chicken breast
- 1 cup chopped celery
- 1 cup chopped carrot
- 2 tablespoons olive oil
- 1 cup Buffalo hot sauce
- 12 ounces fresh tortellini pasta
- 1 cup ricotta cheese
- 2 tablespoons ranch dressing
- 1/2 cup shredded mozzarella
HERB-TOSSED CORN
By porklion
Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn
- 6 ears fresh corn, shucked
- 1/2 stick (1/4 cup) unsalted butter
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon cayenne
- 1/4 cup chopped fresh cilantro
- Garnish: fresh cilantro leaves
TRIPLE CHOCOLATE GINGERBREAD
By porklion
Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low spee...
- 1 package (4 serving size) chocolate instant pudding mix
- 1 package (2-layer size) chocolate cake mix
- 4 eggs
- 1 tablespoon McCormick Gourmet™ Ginger, Ground
- 1 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
- 1/2 teaspoon McCormick Gourmet™ Allspice, Ground Jamaican
- 1/2 cup molasses
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup miniature chocolate chips
- 4 ounces white baking chocolate, coarsely chopped
- 4 teaspoons milk
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- White Chocolate Drizzle
- 4 ounces white baking chocolate, coarsely chopped
- 4 teaspoons milk
- 1/2 teaspoon McCormick® Pure Vanilla Extract
TIRAMISU PUDDING CAKES
By porklion
Preheat the oven to 350 degrees F
- 1 stick unsalted butter, cut into small pieces, plus more for the dish
- 1/2 cup whole milk
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup packed light brown sugar
- 2 tablespoons unsweetened cocoa powder, plus more for dusting
- 2 tablespoons instant espresso powder
- 1 1/4 cups hot water
- 2 tablespoons coffee liqueur or dark rum (optional)
- Confectioners' sugar, for dusting
FRESH CORN & TOMATO SALAD
By porklion
Whisk the vinegar, salt, and pepper in a small bowl
- 3 tablespoons white wine vinegar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 6 ears fresh corn, husked (about 4 cups corn kernels)
- 2 cups red or orange grape tomatoes, halved
- 1 bunch scallions (white and green), thinly sliced
- 8 ounces fresh mozzarella, cut into small cubes
- 1 1/2 cups fresh basil leaves
DEVILED CHICKEN THIGHS
By porklion
Directions Preheat the oven to 425 degrees F
- Vegetable oil, for the baking sheet
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 1 cup Dijon mustard
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups panko breadcrumbs
- 3/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh chives (or parsley)
- 2 teaspoons paprika
- 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
- Kosher salt