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Recipes
SWEDISH MEATBALLS
By porklion
Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA versio
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup Panko*
- 2 large egg yolks
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 3/4 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
SMOKED SAUSAGE AND TORTELLINI SKILLET
By porklion
Prep 15 m Cook 10 m Ready In 25 m Preheat oven to 350 degrees F
- 1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
- 3 cloves garlic, minced
- 1 medium onion, 1/2-inch dice
- 1 green bell pepper, sliced
- 1 (12 ounce) package fresh cheese tortellini, cooked according to package directions
- 1 teaspoon dried oregano
- 1 (24 ounce) jar marinara sauce
- 2 cups shredded mozzarella cheese, divided
SCALLOPED POTATOES WITH TOMATOES AND PEPPERS
By porklion
Directions Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside
- 2 large egg yolks
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 pound russet potatoes, peeled, sliced 1/8 inch thick and patted dry
- 1 1/2 cups coarsely grated gruyere cheese (about 6 ounces)
- 4 plum tomatoes, sliced 3/4 inch thick
- 2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips
- 1 onion, halved and sliced 1/2 inch thick
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 3 teaspoons herbes de Provence
- 1 1/4 cups breadcrumbs (preferably fresh)
BASIC MEATBALLS
By porklion
HEAT oven to 400ºF. COVER 2 rimmed baking sheets with foil; spray with cooking spray
- 2 lb. extra-lean ground beef
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 onion, finely chopped
- 1 cup water
- 2 eggs
CARMEL-FILLED MAPLE-PECAN COOKIES
By porklion
Heat oven to 350°F. Beat cream cheese and butter in large bowl with mixer until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened Family Dollar — $2.50 thru 12/07
- 1 cup butter, softened
- 1/2 cup sugar
- 2 tsp. maple extract
- 2-1/2 cups flour
- 24 KRAFT Caramels
- 4 tsp. half-and-half
- 1/2 cup finely chopped PLANTERS Pecans
GERMAN SMASHED POTATOES
By porklion
Bacon makes everything better—especially these tiny tots!
- 8 small Yukon Gold potatoes
- 5 slices bacon, chopped
- 2 tbsp. chopped shallot
- 2 tbsp. sour cream
- 2 tsp. malt vinegar
- 2 tsp. whole-grain mustard
MUSTARD SAUCE - FOR CORNED BEEF
By porklion
Melt the butter in a saucepan
- 2 tbsp butter
- 1/4 cup (30 g) all-purpose flour
- 2/3 cup (150 ml) milk
- 2/3 cup cooking liquid from corned beef
- 4 tsp white vinegar
- 2 tsp dry mustard
- 2 tsp sugar
- salt
- black pepper
CLASSIC POPOVERS
By porklion
Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins
- 2 large eggs
- 3/4 cup milk
- 1/4 cup water
- 1 tablespoon unsalted butter, melted
- 1 cup minus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
ITALIAN STUFFED PORK MEATBALL SANDWICH
By porklion
Cooking Directions In a large bowl combine the whisked eggs, garlic powder and red pepper flakes
- 1 pound ground pork lean
- 2 eggs whisked
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 C bread crumbs
- 1 C fresh mozzarella balls about 12 to 15 of small size
- 1 tomato sauce
- Kosher salt black pepper
PORK CUTLETS - SAGE-SEARED WITH APPLES
By porklion
PORK CUTLETS - SAGE-SEARED WITH APPLES Yields: 6 Servings Preparation Time: 30 min Cooking Time:
- 2 medium Fuji apples, cored, quartered, cut into 1/8-inch matchstick-size strips
- 1 cup apple cider
- 2 tbsp apple cider vinegar
- 2 1lb pork tenderloins
- 4 tbsp canola oil, divided
- 24 whole fresh sage leaves, divided
- 1/2 cup (1 stick) butter, cut into 8 pieces