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Recipes
ALMOND CHEESECAKE
By porklion
Instructions To bake this almond cheesecake recipe, preheat your oven to 350° F
- CRUST
- 1 cup graham cracker crumbs (about 12 graham crackers)
- 3 tablespoon sugar
- 1 ⁄4 cup finely ground almonds
- 5 tablespoon butter or margarine, melted
- FILLING
- 1 package (8 oz) cream cheese, softened
- 1 can Solo Almond Cake and Pastry Filling or 1 jar of any fruit filling
- 1 ⁄3 cup sugar
- 2 tablespoon all-purpose flour
- 3 eggs
- 1 teaspoon almond extract
- TOPPING
- 1 cup dairy sour cream
- 1 teaspoon vanilla
- 2 tablespoon sugar
CHICKEN & CHORIZO PAELLA
By porklion
In an 18- to 20-inch paella pan, large Dutch oven or deep skillet, heat 2 tbsp
- 3 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 8 ounces cured chorizo, thinly sliced
- 1 large onion, chopped
- 1 red bell pepper, cut into strips
- 2 cloves garlic, chopped
- 2 bay leaves
- 1 1/2 teaspoons smoked paprika
- 1 1/2 cups (about 11 1/2 oz) short-grain rice, such as arborio, Bomba or Valencia
- 6 cups chicken stock
- 1 cup frozen peas, thawed
- Chopped flat-leaf parsley, for garnish
KIELBASA AND POTATO SKILLET
By porklion
Instructions Heat some olive oil in a large pan over medium high heat
- Olive oil
- 3 big onions, sliced thick
- 2 tablespoons soy sauce
- 1- 1/2 tablespoons balsamic vinegar
- 2 lbs of kielbasa, sliced
- 2 lbs assorted baby potatoes, sliced same size as kielbasa
- Chopped scallions for garnish
- Salt and pepper
PORK CHOPS WITH PAPRIKA AND SAGE CREAM
By porklion
PORK CHOPS WITH PAPRIKA AND SAGE CREAM If you can't find good-quality imported medium-hot paprika, use the readi...
- 2 1/2 tsp imported medium-hot paprika
- 1/2 tsp salt
- 1/4 tsp freshly ground white pepper
- 4 pork loin chops (6-8 oz each), 1 inch thick
- 2 tbsp (1/4 stick) butter
- 1 tbsp vegetable oil
- 3 tbsp minced shallots or green onions
- 2 tsp minced fresh sage or 3/4 tsp dried, crumbled
- 1/2 cup white wine
- 3/4 cup whipping cream
- Salt and freshly ground white pepper
- Fresh sage leaves
PORK MEDALLIONS WITH RIESLING SAUCE
By porklion
Yields: 4 Servings Preparation Time: ? min Cooking Time: ? min Source: ?
- 1 pork tenderloin (12 oz), cut into 1-inch thick rounds
- 4 tbsp (1/2 stick) unsalted butter
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup dry Riesling
- 1/2 cup raisins
- 3 tbsp balsamic vinegar or red wine vinegar
- 1 tbsp plus 2 tsp drained green peppercorns in brine
- 1 1/2 tsp minced fresh thyme or 1/2 tsp dried, crumbled
- 1 1/2 tsp minced fresh oregano or 1/2 tsp dried, crumbled
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
- 1/4 cup pine nuts, toasted
HARICOTS VERTS WITH SHALLOTS AND PINE NUTS
By porklion
1. Melt butter in a large skillet over medium heat
- 1 tablespoon unsalted butter
- 3 tablespoons chopped shallots
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces trimmed haricots verts (French green beans)
- 1 tablespoon pine nuts, toasted
SALMON ROASTED WITH SMOKED PAPRIKA
By porklion
SALMON ROASTED WITH SMOKED PAPRIKA Yields: 2 Servings Preparation Time: 45 min Cooking Time: 10 m
- 1/4 cup orange juice
- 2 tbsp oilve oil
- 2 tsp thyme leaves
- 2 salmon fillets
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp saigon cinnamon
- 1 tsp grated orange peel
- 1/2 tsp seal salt
SLOW COOKER BOTTOM ROUND ROAST
By porklion
Directions Place beef roast in slow cooker
- 3 -4 lbs bottom round beef roast
- 1 ⁄2 cup Worcestershire sauce
- 1 ⁄2 cup barbecue sauce
- 1 tablespoon garlic salt
- 1 tablespoon fresh ground pepper
- 1 lb onion
- 1 lb carrot
- 2 lbs potatoes
VEAL SCALLOPS WITH MARSALA CREAM SAUCE
By porklion
Preheat the oven to 175 degrees
- 4 About 4 tbsp. EVOO
- 12 thin veal scallops (about 24 oz. total)
- Salt and pepper
- 1 cup flour
- 3 tablespoons butter
- 1/2 pound cremini mushrooms, thinly sliced
- 2 shallots, quartered and thinly sliced
- 2 tablespoons thyme, chopped
- 2 - 3 large cloves garlic, chopped
- 1/2 cup marsala
- 1/3 cup heavy cream
- 4 slices good-quality whole-wheat bread-toasted, buttered and halved corner to corner
- 1/4 cup chopped chives
PLUM & HAZELNUT PIE
By porklion
On a lightly floured surface, roll dough to a 1/8-in
- TOPPING:
- Pastry for single-crust deep-dish pie (9 inches)
- 4 cups sliced fresh plums (about 8)
- 2 tablespoons hazelnut liqueur, optional
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup finely chopped hazelnuts, toasted
- 3 tablespoons cold butter, cubed