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Recipes
PASTA ALLA GRICIA
By porklion
Heat oil in a large skillet over medium-low
- 1 tablespoon extra-virgin olive oil
- 6 ounces guanciale (salt-cured pork jowl), cut into 3/4-inch pieces
- 8 ounces rigatoni
- Kosher salt
- 2 teaspoons coarsely ground black pepper, preferably ground with a mortar and pestle
- 3 ounces Pecorino Romano, finely grated on the small holes of a box grater (about 3 cups)
SLOW COOKER CHICKEN MARSALA
By porklion
Lightly greasy your slow cooker with nonstick spray
- 30 30 30 Minute Meals
- Appetizers
- Dessert
- Main Dishes
- Soup
- Main Dishes
- Slow Cooker Chicken Marsala
- Slow Cooker Chicken Marsala – easy, saucy and flavorful slow cooked chicken in marsala sauce!
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- 110 the heavens above it’s Sunday. If we’re being 110 percent honest, this weekend has not been my favorite. Sometimes stupid things happen and when all is said and done, it just bites.
- Let me tell you a very quick, watered down story about my Saturday morning.
- A Message from Hidden Valley Ranch
- Hidden Valley Oyster Crackers
- 2 1/2 1 1/4 1 16-oz. 1 1-oz. 1 teaspoon dried) 1/4 cup vegetable oil 1 16-oz. box oyster crackers 1 1-oz. packet Hi...
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- over our wood kitchen floor all. night. long. and the next morning we discovered a very soggy, very warped floor. It could be worse. It’s not the end of the world.
- to It still hurts to realize your just-barely-finished kitchen (seriously. the day before you guys, the day before…) remodel is now expanding.
- Gahhhhh. So close, and yet so far.
- A Message from Hidden Valley Ranch
- Hidden Valley Oyster Crackers
- 2 1/2 1 1/4 1 16-oz. 1 1-oz. 1 teaspoon dried) 1/4 cup vegetable oil 1 16-oz. box oyster crackers 1 1-oz. packet Hi...
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- Good thing my husband was as big of a fan of this chicken marsala as I am because it’s going right back on the menu this week!
- A Message from Hidden Valley Ranch
- Hidden Valley Oyster Crackers
- 2 1/2 1 1/4 1 16-oz. 1 1-oz. 1 teaspoon dried) 1/4 cup vegetable oil 1 16-oz. box oyster crackers 1 1-oz. packet Hi...
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- 4 4 4 boneless skinless chicken breasts
- to 1/2 pepper to taste (I used about 1/2 teaspoon of each)
- 2 2 2 teaspoons minced garlic
- 1 1 1 cup sliced mushrooms
- 1 1 1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
- 1/2 1/2 1/2 cup water
- 1/4 1/4 1/4 cup cornstarch
- fresh parsley, roughly chopped
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LASAGNA WITH MEAT RAGU
By porklion
For the ragu, in a large skillet or Dutch oven, heat the EVOO, two turns of the pan, over medium
- 2 tablespoons EVOO
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 small rib celery with leafy tops, finely chopped
- 4 cloves garlic, finely chopped
- 1 pound ground veal
- 1/2 pound ground beef
- 1 tablespoon chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 1 bay leaf
- 1/8 teaspoon ground cloves
- 3 tablespoons tomato paste
- 1/2 cup dry white wine
- 3 cups chicken or veal stock
- 5 tablespoons butter
- 5 tablespoons flour
- 4 cups milk, warmed
- Freshly grated or ground nutmeg
- 8 fresh lasagna sheets, boiled for 2 minutes and drained, or 16-20 no-boil lasagna sheets (from two 9-oz. packages; Barilla brand preferred)
- 1 1/2- 2 cups freshly grated Parmigiano-Reggiano or Grana Padano
- Chopped flat-leaf parsley, for garnish
KIELBASA AND POTATO SKILLET RECIPE
By porklion
Place potatoes and water in a microwave-safe dish
- 1 pound red potatoes, cubed
- 3 tablespoons water
- 3/4 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/4-inch slices
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 4 cups fresh baby spinach
- 5 bacon strips, cooked and crumbled
ROAST PORK LOIN WITH GARLIC AND ROSEMARY
By porklion
Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 1 2 1/2-pound boneless pork loin roast, well trimmed
- Fresh rosemary sprigs (optional)
CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
By porklion
1.Preheat oven to 350 degrees 2
- 2 1/2 cups Chicken
- 1 4oz can Chillies, green
- 2 cups Chicken broth
- 3 tbsp Flour
- 10 Flour tortillas, small soft
- 3 tbsp Butter
- 3 cups Monterey jack cheese
- 1 cup Sour cream
STRAWBERRY TIRAMISU
By porklion
Yields: 8 Servings Preparation Time: ? min Cooking Time: ? min Source: Key Ingredients
- Eggs (4)
- Mascarpone (17 ounces)
- Whipping cream (8.5 ounces)
- Sugar (0.5 cup)
- Vanilla extract (1 tablespoon)
- Brandy (2 tablespoons)
- Fresh strawberries (2.5 cups)
- Savoiardi / Sponge Cookies (8.5 ounces)
- Milk (1 cup)
- Strega liquor (2 tablespoons)
MONTE CRISTO CREPES
By porklion
Directions Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds
- 1/4 cup seedless raspberry jam
- 1/4 cup dijon mustard
- 2 tablespoons unsalted butter
- 4 12 -inch prepared crepes
- 8 thin slices Black Forest ham (about 5 ounces)
- 8 thin slices deli turkey (about 8 ounces)
- 8 thin slices muenster cheese (about 4 ounces)
- 1 5 -ounce package mixed greens (about 8 cups)
- 1 small head frisee, torn into small pieces
- 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper
BEEF CALDERATA (Stew)
By porklion
Yields: 8 Servings Preparation Time: ? min Cooking Time: ? min Source: Key Ingredients
- 2 lbs beef cubes
- 1/4 cup soy sauce
- 1 tbsp garlic, crushed
- 1/2 tsp ground pepper
- 1/4 cup cooking oil
- 1 medium sized onion, chopped
- 1 can tomato sauce
- 1 3/4 cups water
- 2 tsp Worcestershire sauce
- additional 2 1/2 cups water
- 3 medium-sized potatoes, quartered
- 1 large carrot, chopped
- 1 red Bell pepper, chopped
- 1 tsp salt
- 1/4 cup canned liver spread
- 1/2 cup green peas
- 1/2 cup whole olives (optional)
- Chili pepper flakes (optional)
SLOW-COOKER CRANBERRY-ORANGE PORK ROAST
By porklion
Come home to this Slow-Cooker Cranberry-Orange Pork Roast
- 2 Tbsp. oil
- 1 flat boneless pork loin roast (4 lb.)
- 1 can (14 oz.) whole berry cranberry sauce
- 1/2 cup KRAFT Classic CATALINA Dressing
- 1 Tbsp. lite soy sauce
- 1 Tbsp. cornstarch
- 1 tsp. zest and 1/4 cup juice from 1 orange