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Recipes
BONE IN OVEN BAKED LOIN PORK CHOPS
By porklion
"Are you sick 'n' tired of dried-out, tough pork chops? I was until I came up with this recipe
- cooking spray
- 1 (8 ounce) package panko bread crumbs
- 6 (1-inch thick) bone-in pork chops, at room temperature
- 1/2 cup mayonnaise, or as needed
- 1 pinch Cajun seasoning, or to taste
CHURROS WITH COCONUT SAUCE
By porklion
Yields: 30 Churros Preparation Time: 30 min Cooking Time: 30 min Source: Food Network Magazine 05/11
- For the Sauce:
- 1 14-ounce can sweetened condensed milk
- 3/4 cup unsweetened coconut milk
- For the Churros:
- 1 1/4 cups whole milk
- 4 tablespoons unsalted butter
- 1 tablespoon sugar, plus more for coating
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 4 large eggs
- Vegetable oil, for frying
PEANUT BUTTER FROSTING
By porklion
Prepare cake as directed on the back of the box
- 1 box chocolate cake mix
- (ingredients needed to make cake; eggs, oil and water)
- 1/2 cup (1 stick) margarine
- 3/4 cup Reese's creamy peanut butter
- 2 cups powdered sugar
- 2 tbsp. milk
- 1 tsp. vanilla extract
- (May need a bit more milk if too thick to spread easily)
VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE
By porklion
Veal Scaloppine with Mushroom Marsala Sauce
- 1/3 cup flour
- 1 About 1 tsp. salt, divided
- 1 About 1 tsp. black pepper, divided
- 1 teaspoon dried oregano
- 1 pound veal cutlets, pounded to about 1/4 in. thick
- 2 tablespoons olive oil
- 3 tablespoons butter
- 12 ounces mushrooms, sliced
- 3 tablespoons chopped garlic
- 2/3 cup sweet marsala wine
- 1/2 cup reduced-sodium beef broth
- 1/2 cup whipping cream
TURKEY CUTLETS WITH FONTINA AND MUSHROOMS
By porklion
Turkey Cutlets with Fontina and Mushrooms
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 3/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 6 1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total)
- 5 tablespoons butter
- 2 large shallots, chopped
- 3/4 pound fresh shiitake mushrooms, stemmed, caps thickly sliced
- 1 tablespoon all purpose flour
- 3/4 cup dry white wine
- 1 cup canned low-salt chicken broth
- 1/2 cup (packed) grated Fontina cheese (about 3 ounces)
- 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
NECTARINE GOLDEN CAKE
By porklion
by Maggie Ruggiero
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup plus 1/2 tablespoon sugar, divided
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 nectarines, pitted and cut into 1/2-inch-thick wedges
- 1/2 teaspoon grated nutmeg
- Equipment: a 9-inch springform pan
PORK PAPRIKA - HUNGARIAN
By porklion
Yields: ? Servings Preparation Time: 10 min Cooking Time: 25 min Source: Del Monte
- 2 tbsp flour
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb boneless lean pork, cut in 1-inch cubes (may substitute 1 lb top sirloin or bottom round steak)
- 4 tbsp olive oil
- 2 cans (14.5 oz each) Del Monte Original Style Stewed Tomatoes
- 1/2 cup sour cream, room temperature
HUSH PUPPIES - ALMOST FAMOUS
By porklion
Yields: 30 Hushpuppies Preparation Time: 30 min Cooking Time: 30 min Source: Food Network Magazin
- 1/3 cup minced onion
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tsp baking powder
- 1 1/2 tsp kosher salt, plus more for sprinkling
- 1 1/2 tsp sugar
- 2 tsp onion powder
- 1 large egg
- 1 cup whole milk
- Vegetable oil, for frying
BACON-CHEDDAR PINWHEELS
By porklion
1 Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firml...
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 2 tablespoons ranch dressing
- 1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1/4 cup chopped green onions (4 medium)
CHUNKY TOMATO SAUCE - FOR PASTA
By porklion
Yields: ? Servings Preparation Time: ? min Cooking Time: ? min Source: Food Network Magazine Vol
- 1 oz salami, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 28 os canned plum tomatoes
- 6 basil leaves
- pinches of sugar, salt and pepepr
- 12 oz cooked fusilli
- parmesan