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Recipes
BOSTON CREAM PIE
By porklion
1. Make the cake: Heat oven to 350°
- FOR THE CAKE
- 12 tbsp. unsalted butter, softened, plus more for pan
- 1 1/2 cups flour, plus more for pan
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup sugar
- 2 tsp. vanilla extract
- 3 eggs
- 2/3 cup buttermilk
- FOR THE FILLING AND GLAZE
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp. kosher salt
- 1/2 vanilla bean, seeds scraped and reserved
- 6 egg yolks
- 1 1/2 cups milk
- 4 tbsp. unsalted butter, cubed and chilled
- 1 tsp. vanilla extract
- 4 oz. 60-percent bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
POTATO SALAD - PHILADELPHIA
By porklion
Place potatoes in 2-qt. microwaveable dish
- 3 lb. new red potatoes, quartered
- 1/2 cup water
- 1/4 cup KRAFT Zesty Italian Dressing
- 1 tub(10 oz.) PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme1
- 1/2 cups cherry tomatoes, halved
- 2 stalks celery, sliced
- 1/4 cup KRAFT Shredded Parmesan Cheese
PORK SHOULDER RAGU
By porklion
Preheat oven to 325°F. Liberally salt and pepper the pork roast
- 2 to 2 1/2-pound boneless pork shoulder roast
- 1 small onion, chopped
- 1 garlic clove, minced
- salt and pepper
- 2 tablespoons olive oil
- 1 small pat butter
- 1 large can whole tomatoes, with juice
- 1 cup red wine
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- Small handful of fennel seeds
- 1 tablespoon hot sauce, for smokiness
- Pappardelle
- Freshly grated Parmesean
DELMONICO POTATOES
By porklion
INSTRUCTIONS: Preheat oven to 350º F
- 1 (32-oz) package frozen shredded hashbrown potatoes, thawed
- 1 cup milk
- 1 cup heavy cream
- 1 tsp dry mustard
- 1 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 4 cups shredded cheddar cheese
MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE
By porklion
Preheat the oven to 325 degrees
- 1 cup walnut halves
- 2 tablespoons butter
- 1 1/4 cups long-grain white rice
- 2 1/2 cups chicken stock
- 1 honeycrisp, gala or golden delicious applepeeled, seeded and chopped
- 3/4 cup packed flat-leaf parsley leaves
- 1/4 cup packed fresh dill
- Salt and coarsely ground black pepper
- 1 6 ounce brick sharp white cheddar cheese, cut into small, 1/4-inch cubes
- 1 tablespoon extra-virgin olive oil (EVOO)
- 8 bone-in, skin-on chicken thighs
- 1/4 cup apple cider vinegar
- 1/2 cup dark maple syrup
PECAN COOKIES - CHOCOLATE DIPPED
By porklion
makes approx. 40 cookies Use an electric mixer to cream 1 1/4 sticks room temperature unsalted butter with 1/2 cup...
- 1 1/4 sticks room temperature unsalted butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup finely chopped pecansfor the melted chocolate (see procedure below
- )1/2 cup semisweet or bittersweet chocolate chips
- 1 tsp canola oil (or other vegetable
TWICE BAKED POTATOE CASSEROLE
By porklion
Potatoes, sour cream, cheddar cheese, bacon and green onion – all the goodies we love to indulge in, baked into o
- 9 medium russet potatoes
- 4 ounces cream cheese
- 1/2 cup sour cream
- 4 tablespoons butter
- 3 cloves garlic, finely chopped
- 1/2 to 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 cup milk (if potatoes are too thick)
- 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
- 2 1/2 to 3 cups shredded cheddar cheese
- canola oil to fry in
- sour cream, if desired
- 3 green onions, sliced
ULTIMATE SAVORY PIE CRUST
By porklion
In a food processor, pulse the flour with 1 teaspoon of salt and 1/4 teaspoon of pepper
- 1 3/4 cups all-purpose flour
- Kosher salt
- Freshly ground pepper
- 1 stick plus 2 tablespoons cold unsalted butter, cut into cubes
- 1/3 cup ice water
NUTELLA™ CRESCENT RING
By porklion
Roll, cut and twist Nutella™ hazelnut spread-filled crescents into a decadent treat that’s surprisingly easy to...
- 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
- 1/2 cup Nutella™ hazelnut spread with cocoa (from 13-oz jar)
- 1/2 cup finely chopped hazelnuts (filberts), if desired
- 1 egg, beaten
- 1 teaspoon coarse sugar or decorator sugar crystals
PORK MARSALA
By porklion
Yields: 4 Servings Preparation Time: 20 min Cooking Time: 15 min
- 1 lb. pork tenderloin
- 1 tbsp each oil and butter
- 1 medium garlic clove, minced
- 1 tbsp tomato paste
- 1/2 cup dry red marsala
- 1/2 cup red wine
- 8 ounces fresh mushrooms caps
- 1 tsp chopped parsley