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Recipes
MEATBALL NIRVANA
By porklion
Preheat an oven to 400 degrees F (200 degrees C)
- 1 pound extra lean ground beef
- Ground Beef Lean
- BOGO 20% - expires in 6 days
- 1/2 teaspoon sea salt
- 1 small onion, diced
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
APPLE-CREAM CHEESE BUNDT CAKE
By porklion
1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth
- CREAM CHEESE FILLING:
- 1 Pkg. Cream cheese, softened, 8oz
- 1/4 C. Butter, softened
- 1/2 C. Granulated sugar
- 1 Lg. Egg
- 2 T. All-purpose flour
- 1 t. Vanilla extract
- APPLE CAKE BATTER:
- 1 C. Finely chopped pecans
- 3 C. All-purpose flour
- 1 C. Granulated sugar
- 1 C. Firmly packed light brown sugar
- 2 t. Ground cinnamon
- 1 t. Salt
- 1 t. Baking soda
- 1 t. Ground nutmeg
- 1/2 t. Ground allspice
- 3 Lg. Eggs, lightly beaten
- 3/4 C. Canola oil
- 3/4 C. Applesauce
- 1 t. Vanilla extract
- 3 C. Peeled and finely chopped Gala apples (about 1 1/2 lb.)
- PRALINE FROSTING:
- 1/2 C. Firmly packed light brown sugar
- 1/4 C. Butter
- 3 T. Milk
- 1 t. Vanilla extract
- 1 C. Powdered sugar
VEAL SCALLOPINE MARSALA WITH MUSHROOMS& THYME
By porklion
Directions In a 10 to 12-inch saute pan, heat the olive oil over medium heat until almost smoking
- 1/4 cup extra-virgin olive oil
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 8 (2-ounce) veal medallions from the rack or loin
- 8 ounces oyster mushrooms, quartered
- 1 cup sweet Marsala wine (or slightly sweet sherry)
- 2 tablespoons cold unsalted butter
- 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried thyme
APPLE-BLACKBERRY GALETTE
By porklion
Make the crust: Pulse the flour, sugar and salt in a food processor
- For the filling:
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar, plus more for sprinkling
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg, plus 1 egg for brushing
- 1 teaspoon fresh lemon juice
- 3 tablespoons unsalted butter
- 3 Golden Delicious apples (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick slices
- 1/3 cup plus 2 tablespoons sugar
- 1/4 teaspoon ground ginger
- 2 cups blackberries (about 10 ounces)
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons apple jelly
FARFALLA WITH PANCETTA, PEAS & GRANA PADANO
By porklion
Bring a large pot of water to a boil for the pasta
- 2 tablespoons olive oil
- 1/3 pound pancetta, diced
- 3 tablespoons butter
- 1 onion, finely chopped
- 2 cups shelled fresh spring peas or frozen peas, preferably organic, thawed
- 4 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 cup chicken stock
- Salt
- 1 pound farfalle
- 1 - 1 1/2 cups grated Grana Padano
- 1/4 cup flat-leaf parsley, finely chopped
CHICKEN-PARMESAN POT PIE
By porklion
Heat oven to 375ºF. Process flour, margarine and Neufchatel in food processor 30 sec
- 1-1/2 cups flour
- 1/2 cup margarine, cut up
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 3 cups coarsely shredded cooked chicken
- 1 pkg. (10 oz.) frozen Italian green beans, thawed
- 1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
- 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup KRAFT Shredded Parmesan Cheese, divided
APRICOT & PLUM HAND PIES
By porklion
Put the flour, butter, sugar and salt in a food processor
- Ingredients:
- for the crust --
- 1 1/4 cups flour
- 6 tablespoons cold butter, cut into small pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3-4 tablespoons cold vodka (or ice water)
- for the filling --
- 1 cup coarsely chopped dried apricots
- 1 cup coarsely chopped pitted dried plums (OK, they're prunes)
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 1 egg
- 1 tablespoon water
TILAPIA - BROILED w/MUSTARD-CHIVE SAUCE
By porklion
Directions For the fish: Preheat a broiler
- Vegetable oil cooking spray
- 4 (5 to 6-ounce) tilapia fillets
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1/4 cup plain, full-fat Greek yogurt
- 2 teaspoons agave nectar or honey
- 1 teaspoon Dijon mustard
- 1/4 cup lemon juice (from 1 large lemon)
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
GEMELLI WITH CRISPY BREAD CRUMBS
By porklion
Cook pasta in salted water 1 min
- 12 oz uncooked gemelli pasta
- 1 tbsp Bertolli ® Extra Virgin Olive Oil
- 1/2 cup Italian seasoned panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese (2 oz)
- 1 jar (15 oz) Bertolli ® Alfredo with Aged Parmesan Cheese Sauce
PORK AND RICOTTA MEATBALLS IN PARMESAN BROTH
By porklion
In a large bowl, stir the ricotta and 1/4 cup of grated Parmigiano with the egg, breadcrumbs, nutmeg, 1 teaspoon sa...
- 1 cup fresh ricotta (8 oz.)
- 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 large egg
- 1/2 cup dry breadcrumbs
- 1/2 grated nutmeg
- Kosher salt and pepper
- 1 1/4 Lbs. ground pork
- 2 Tbsp. extra-virgin olive oil
- 1 Qt. low-sodium chicken broth
- One 3-by-1 inch piece of Parmigiano-Reggiano cheese
- 1 cup thawed frozen peas
- Egg noodles, for serving