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Recipes
SLOW COOKER PORK CHOP STROGANOFF
By porklion
Instructions Mix the soup and the gravy mix in a small bowl
- 4 large bone-in rib pork chops
- 1 tbs butter
- 8 oz sliced mushrooms (I used baby bellas)
- 1 can (10.75 oz) cream of mushroom soup
- 1 envelope pork gravy mix
- 1/2 cup water
- 1/3 cup sour cream
BEEF ENCHILADAS
By porklion
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 medium onion, chopped
- Two 4-ounce cans diced green chiles
- 1/2 teaspoon salt
- 10 to 14 corn tortillas
- Canola oil, for frying
- 1/2 cup chopped black olives
- 1 cup chopped green onions
- 3 cups grated sharp Cheddar
- Chopped fresh cilantro, for garnish
- Beans and/or rice, for serving
SAGE POTATOES AU GRATIN
By porklion
Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter
- 2 cups heavy cream
- Kosher salt
- 10 fresh sage leaves
- 1 pound (about 2 medium) russet potatoes
- Cayenne pepper, to taste
- 1/2 cup grated manchego cheese (about 2 ounces)
QUICHE - (no crust)
By porklion
This is a very quick way to make a fantastic quiche
- 4 eggs
- salt and pepper
- 1 onion, finely chopped
- 3 slices bacon, finely chopped
- 1 1/2 cups milk
- 1 -2 cup cheese, grated
- 1/2 cup self raising flour
CHICKEN SALTIMBOCCA
By porklion
Place a pot of water over high heat and bring to a boil for the pasta
- Ingredients
- 6 2-ounce chicken breast cutlets, pounded to 1/8-inch thick
- Salt and pepper
- 12 very thin slices prosciutto di Parma
- 12 sage leaves
- 12 toothpicks
- Flour, for dredging
- 4 tablespoons EVOO Extra Virgin Olive Oil, divided
- 6 tablespoons butter, divided
- 1/2 pound egg tagliatelle or egg noodles
- 2 garlic cloves, sliced
- 1/2 cup Marsala wine
- 1 cup chicken stock
- A small handful flat-leaf parsley, finely chopped
- Grated Pecorino Romano cheese
AMAZING PORKTENDERLOIN IN SLOW COOKER
By porklion
"This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks
- 1 1 pound) 1 (2 pound) pork tenderloin
- 1 1 ounce) envelope 1 (1 ounce) envelope dry onion soup mix
- 1 1 1 cup water
- 3/4 3/4 3/4 cup red wine
- 3 3 3 tablespoons minced garlic
- 3 3 3 tablespoons soy sauce
- to ground black pepper to taste
CHOCOLATE-NUT RUGELACH
By porklion
Pulse cocoa, brown sugar, kosher salt, baking powder, and 2½ cups flour in a food processor to combine
- 1/2 cup unsweetened cocoa powder
- 1/4 cup (packed) light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 1/2 cups all-purpose flour, plus more
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
- 2 large egg yolks
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 13-ounce jar Nutella, divided
- 1 1/2 cups finely chopped pistachios, pecans, and/or walnuts, divided
- 2 tablespoons demerara sugar, divided
- 1 teaspoon flaky sea salt, divided, plus more
- 1 large egg, beaten to blend
STACKED HUNGARIAN PANCAKES
By porklion
Uses crepes
- Rakott Sonkaspalacsinta
- (Layered Ham Pancakes)
- 1 recipe palacsinata pancakes or crepes
- 1 lb chopped boiled ham
- 2 egg yolks
- 1 cup sour cream
MEATBALL-STUFFED SHELLS
By porklion
. Heat oil in 10-inch skillet on medium heat; add meatballs
- 1 tbsp Bertolli ® Organic Extra Virgin Olive Oil
- 1 pkg (16 oz) CARANDO ® Abruzzese Italian Meatballs
- 12 uncooked jumbo pasta shells
- 1 container (15 oz) whole milk ricotta cheese
- 1 jar (24 oz) Bertolli ® Organic Fire Roasted Garlic Marinara Sauce
CHOCO-NUTTY BANANA CHIP MONKEY BREAD
By porklion
In a small bowl, mix 2/3 cup warm water (110 degrees to 115 degrees ) and the yeast; let stand until dissolved, abo...
- 1 envelope (1/4 oz.) active dry yeast
- 4 cups flour, plus more for kneading
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 large eggs
- 1 stick butter, cut into 4 pieces, at room temperature, plus more for greasing pan
- 1 cup (packed) light brown sugar
- 1/4 cup natural unsweetened cocoa powder
- 1/2 teaspoon ground allspice
- 4 tablespoons butter
- 1 cup mini chocolate chips
- 1 cup chopped toasted walnuts
- 1 cup coarsely crushed banana chips
- 1/2 cup warm hot fudge sauce