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Recipes
PLUM TART RECIPE
By porklion
In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly
- FILLING:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup butter-flavored shortening
- 2 to 3 tablespoons cold water
- 2 cups fresh sliced plums (about 3 large)
- 3 tablespoons plus 1/4 teaspoon sugar, divided
- 1 tablespoon all-purpose flour
- 1 egg, lightly beaten
DUCHESS POTATOES
By porklion
1 Place potatoes in a medium to large pot (3 qt) and cover with a couple inches of cold water
- 2 pounds potatoes (Yukon Golds work best), peeled and cut into chunks
- Salt
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter, divided
- 1/4 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 3 egg yolks
BUTTER-PECAN FROSTING
By porklion
Preparation Melt 2 tablespoons butter in a large skillet over medium heat
- 2 tablespoons butter
- 1 1/4 cups coarsely chopped pecans
- 1 (8-ounce) package cream cheese, softened
- 1 (3-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 (16-ounce) package powdered sugar
- 2 teaspoons vanilla extract
EASY TURKEY ENCHILADAS
By porklion
Preheat oven to 375°F. Heat oil in a large nonstick skillet over medium-high heat
- 1 package Shady Brook Farms® Turkey Breast Cutlets, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 cup light sour cream
- 1 cup light ranch dressing
- 10 large (8-inch) flour tortillas
- 1 cup (8 ounce) shredded Monterey Jack cheese
- 2 cups bottled salsa
- 2 medium tomatoes, seeded and diced
- 2 green onions, chopped, optional
RANCH PICNIC POTATO SALAD
By porklion
Serves: 8 Prep Time: 45 min
- 1/2 cup sliced green onions
- 1 cup chopped celery
- 1 tablespoon Dijon mustard
- 1 cup Hidden Valley® Original Ranch® Dressing
- 2 hard-cooked eggs peeled, finely chopped
- 2 1/2 tablespoons chopped parsley
- lettuce (optional)
- paprika
- 3 pounds Idaho potatoes or russet potatoes, peeled
- salt
- freshly ground black pepper
- /ranch-picnic-potato-salad/#2lyGDA8JuDwbuJIi.99
MEATBALL GLAZE
By porklion
Directions Bake frozen meatballs according to package instructions
- 40 frozen meatballs
- 1/4 cup hoisin sauce
- 1/2 tsp Sriracha sauce
- 1 TB Asian rice vinegar
- 2 tsp packed brown sugar
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- Optional: Sliced green onions, toasted sesame seeds for garnish
- Steamed rice for serving
STIR-FRIED NOODLES WITH ROAST PORK
By porklion
In a microwave-safe bowl, cover the shiitake with water and microwave at high power for 2 minutes
- 5 dried shiitake mushrooms
- 12 ounces fresh Chinese noodles or linguine
- 1/4 cup chicken broth
- 3 tablespoons soy sauce
- 1 1/2 teaspoons unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon Chinese chile-garlic sauce
- Pinch of sugar
- 3 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 2 scallions, thinly sliced, plus more for garnish
- 1/2 pound leftover Asian-Brined Pork Loin or other roast pork, cut into thin strips
- Sliced fresh hot red chiles, for garnish
VEAL MARSALA II
By porklion
Lightly dredge veal in flour
- 1.5-2 lbs veal - pounded
- 1 1/2 tsp all-purpose flour
- 1 1/2 tbs olive oil
- Ground Black Pepper
- 2 tsp butter
- 3 shallots, chopped
- 8 large mushrooms, sliced
- 1/3 cup marsala or red wine
- 1/3 cup chicken stock or broth
- 1/3 chopped fresh parsley
TURKEY CUTLETS WITH BRANDIED APPLES AND PEARS
By porklion
Preparation 1. Preheat the oven to 200 degrees
- 4 turkey breast cutlets, pounded as thin as you like
- Salt and pepper
- 1 cup flour
- 3 eggs
- 1 1/2 cups breadcrumbs, preferably fresh
- 1 tsp. poultry seasoning or herbes de Provence
- Safflower or canola oil, for shallow-frying
- Lemon wedges, for serving
- 1 pear—quartered, cored, and thinly sliced
- 2 tbsp. butter
- 1 apple (such as Honeycrisp)—quartered, cored, and thinly sliced
- Salt
- A few grates of fresh nutmeg
- 1 tbsp. pourable light brown sugar (such as Domino)
- Juice of 1/2 lemon (about 2 tbsp.)
- 3 About 3 tbsp. apple brandy (such as Calvados)
- 3 tbsp. butter
- 12 sage leaves
- 4 About 4 cups very thinly shredded savoy cabbage
- Salt and pepper
CHICKEN ENCHILLADAS
By porklion
Heat overn to 350 degrees
- 8 oz package cream cheese
- 1 cup salsa
- 2 cups chopped cooked chicken breast meat (I used rotisserie)
- 1- 16 oz can pinto beans, drained well
- 6 (6 in) wheat tortillas
- 2 cups shredded Mexican cheese
- 1 can enchilada sauce (I bought a quart from local Mexican resturant)