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Recipes
TURKEY CUTLETS WITH SWISS CHEESE
By porklion
Yields: 4 Servings Preparation Time: 20 min Cooking Time: 30 min Source:
- 1 lb. turkey breast tenderloin (cutlets)
- 1 cup chicken broth
- 1/4 cup of cream or half-and-half
- 2 tbsp flour
- 1/8 tsp pepper
- 2 ounces Swiss cheese
- 1/2 cup green bell peppers, cut into thin strips
- 2 slices smoked ham, cut into thin strips
CHEF HAPPY'S POT ROAST
By porklion
Season the beef with 1 tbsp
- 3 pounds top round beef roast, tied if needed
- 24 About 24 oz. (3 cups) beef stock
- 2 tablespoons flour
- 1 onion, cut into 1/4-inch-thick slices
- 3/4 pound carrots, peeled and cut into 1/2-inch-thick rounds
- 1/2 pound red potatoes, quartered
- 1/4 cup chopped celery
- 3 cloves garlic, chopped
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried thyme
- 1 bay leaf
- Broccoli with Herb Butter
CHICKEN POMODORO
By porklion
Yields: 2 Servings Total Time: 30 min Source: Cuisine at Home
- SEASON:
- 4 Chicken Cutlets
- SAUTÉ IN:
- 2 tbsp Vegetable Oil
- DEGLAZE WITH; ADD:
- 1/4 Cup Vodka
- 1/2 Cup Chicken Broth
- 2 tbsp Fresh Lemon Juice
- FINISH WITH:
- 1/2 Cup Tomatoes, chopped
- 2 tbsp Heavy Cream
- GARNISH WITH:
- 1/3 Cup Scallions, sliced
GINGERY CHICKEN POT STICKERS
By porklion
Step 1 To prepare filling, combine all filling ingredients in a bowl
- Filling:
- 12 ounces ground chicken thigh meat
- 1/3 cup finely chopped scallions, white and light green parts only (about 3 medium scallions)
- 1 tablespoon minced fresh ginger
- 1 tablespoon dry sherry
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon canola oil
- 1/8 teaspoon ground white or black pepper
- 3 tablespoons unseasoned rice vinegar
- 2 1/2 tablespoons regular soy sauce
- 1 tablespoon chile oil or toasted sesame oil
- 1 teaspoon minced fresh ginger
- Flour, as needed
- 30 pot sticker or gyoza wrappers
- 1 1/2 tablespoons canola oil
TERIYAKI CHICKEN THIGHS
By porklion
Place chicken in a 4- or 5-qt
- 3 pounds boneless skinless chicken thighs
- 3/4 cup sugar
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup cider vinegar
- 1 garlic clove, minced
- 3/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 4 teaspoons cornstarch
- 4 teaspoons cold water
- Hot cooked rice, optional
CHOCOLATE-ALMOND CHEESECAKE
By porklion
Directions Special equipment: a 9-inch springform pan Preheat the oven to 350 degrees F
- 2 cups crushed chocolate graham crackers or wafers
- 1/2 cup sliced almonds
- 7 tablespoons butter, melted
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup flour
- 1/2 cup sliced almonds
- 5 tablespoons butter, room temperature
- Two 8-ounce packages cream cheese, room temperature
- 1/2 cup sugar
- 1 cup full-fat Greek yogurt, such as Fage, room temperature
- 2 eggs, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips, melted and cooled
- Powdered sugar, for garnish
KIELBASA & BOWTIE PASTA
By porklion
Cook pasta according to package directions
- 8 ounces uncooked bow tie pasta
- 1 lb fully cooked kielbasa, cut into 1/4 inch slices
- 1 jar 4 1/2oz sliced mushrooms, drained
- 2 tsp minced garlic
- 2 tbs butter
- 1 tbs cornstarch
- 1 1/2 cups milk
- 1 cup frozen peas
- 1 cup shredded cheese of your choice
STUFFED PEPPERS
By porklion
1 Cut thin slice from stem end of each bell pepper to remove top of pepper
- 4 large bell peppers (any color)
- 1 lb lean (at least 80%) ground beef
- 2 tablespoons chopped onion
- 1 cup cooked rice
- 1 teaspoon salt
- 1 clove garlic, finely chopped
- 1 can (15 oz) Muir Glen™ organic tomato sauce
- 3/4 cup shredded mozzarella cheese (3 oz)
APPLE-CINNAMON PORK LOIN
By porklion
Slow Cooker TOTAL TIME: Prep: 20 min
- Ingredients
- 1 boneless pork loin roast (2 to 3 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 3 medium apples, peeled and sliced, divided
- 1/4 cup honey
- 1 small red onion, halved and sliced
- 1 tablespoon ground cinnamon
- Minced fresh parsley, optional
HOMEMADE FROZEN CHICKEN FINGERS
By porklion
Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable b...
- 2 cups corn flake cereal
- 2 ounces whole wheat melba toast (OR USE PANKO)
- 1/3 cup finely grated Parmesan
- 1 tablespoon finely chopped fresh parsley, optional
- 1/2 teaspoon sweet paprika
- Kosher salt
- 2 large egg whites
- 2 pounds chicken tenders
- 1/2 cup 2-percent Greek Yogurt
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped roasted red pepper
- 1/2 teaspoon white wine vinegar
- 1 small clove garlic, grated
- Kosher salt
- Nonstick cooking spray