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Recipes
Key Lime Pie
By porcalina
Crust: Mix the ingredients and press them into a 9" pie plate
- Crust
- 16 graham crackers, crushed
- 3 tablespoons sugar
- 1 cube (1/4 lb) margarine or butter
- Pie
- 4 large or extra large egg yolks
- 1 14 ounce can sweetened condensed milk
- 1/2 cup fresh key lime juice (approximately 12 Key limes)
- 2 teaspoons grated lime peel, green portion only
- Whipping Cream For Garnish (Optional)
- 1/2 cup whipping cream
- 2 teaspoons granulated sugar
- 1/4 teaspoon vanilla
Key Lime Pie
By porcalina
Make crust: Preheat oven to 350°F
- For crust
- 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- For filling
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
- For topping
- 3/4 cup chilled heavy cream
Key Lime Pie
By porcalina
1. Heat oven to 375°F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well
- 2 cups graham-cracker crumbs
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1/4 cup sugar
- 2 cups sweetened condensed milk, from 2 (14-ounce) cans
- 8 large egg yolks
- 3/4 cup freshly squeezed Key lime juice
- 2 tablespoons grated Key lime zest
PORK CHOPS WITH SAGE AND LEMON BREAD CRUMBS
By porcalina
Heat oven to 350° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 8 thin-cut pork chops
- 3 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 14 to 16 ounce jar pasta sauce
- 1/2 cup dry bread crumbs
- 2 tablespoons chopped fresh sage
- Zest of 1 lemon, grated
- 1 clove garlic, crushed
Asparagus Pesto with Pasta
By porcalina
1 Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus
- 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
- 3 handfuls baby spinach leaves
- 2 cloves garlic, peeled
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 1 cup pine nuts
- 1/4 cup extra-virgin olive oil, plus more for topping
- Juice of 1/2 lemon
- 1/2 teaspoon fine-grain sea salt
- 8 ounces of dried pasta or 12 ounces fresh -linguini, fettuccini, spaghetti Mix spinach pasta with regular wheat pasta for a medley of colors.
Farro Risotto with Asparagus and Fava Beans
By porcalina
1. Soak farro in cold water for 20 minutes, drain in a colander, and rinse well
- 1 * 1 cup dried farro
- 12 * 12 ounces asparagus, trimmed and sliced 1/2-inch thick on the bias (about 3 cups)
- 1 * 1 pound whole fava beans, shelled (about 1 heaping cup)
- 2 * 2 cups low-sodium vegetable broth or water
- 2 * 2 tablespoons olive oil
- 2 * 2 medium shallots, minced
- 2/3 * 2/3 cups dry white wine
- * Finely grated zest of 1 lemon (about 1 packed teaspoon)
- 2 * 2 tablespoons minced fresh tarragon leaves
- 3 * 3 tablespoons minced fresh Italian parsley leaves
- 2 * 2 tablespoons unsalted butter (1/4 stick)
Asparagus Lasagna
By porcalina
Bring a large pot of salted water to a boil over high heat
- 9 * 9 lasagna sheets, fresh or dried
- 1 * 1 teaspoon olive oil, plus 1 tablespoon, divided
- 2 * 2 (8.5-ounce) jars sun-dried tomatoes, drained
- 1 1/2 * 1 1/2 packed cups fresh basil leaves
- 1/2 * 1/2 cup grated Parmesan, plus 3/4 cup
- 1/4 * 1/4 pound pancetta, diced
- 1 * 1 medium onion, diced
- 2 * 2 garlic cloves, minced
- 4 * 4 bunches asparagus, trimmed and cut into 1-inch pieces
- 1 * 1 (15-ounce) container whole milk ricotta cheese
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2 * 2 cups shredded whole milk mozzarella cheese
- 2 * 2 tablespoons butter
Asparagus Lasagna
By porcalina
Bring a large pot of salted water to a boil over high heat
- 9 * 9 lasagna sheets, fresh or dried
- 1 * 1 teaspoon olive oil, plus 1 tablespoon, divided
- 2 * 2 (8.5-ounce) jars sun-dried tomatoes, drained
- 1 1/2 * 1 1/2 packed cups fresh basil leaves
- 1/2 * 1/2 cup grated Parmesan, plus 3/4 cup
- 1/4 * 1/4 pound pancetta, diced
- 1 * 1 medium onion, diced
- 2 * 2 garlic cloves, minced
- 4 * 4 bunches asparagus, trimmed and cut into 1-inch pieces
- 1 * 1 (15-ounce) container whole milk ricotta cheese
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2 * 2 cups shredded whole milk mozzarella cheese
- 2 * 2 tablespoons butter
Blackened Chicken and Grilled Avocado Tacos
By porcalina
Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skil...
- 4 * 4 (6-ounce) skinless, boneless chicken breast halves
- 1 * 1 tablespoon paprika
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon dried oregano
- 3/4 * 3/4 teaspoon sugar
- 3/4 * 3/4 teaspoon garlic powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon dried thyme
- 1/4 * 1/4 teaspoon ground red pepper
- 1 * 1 tablespoon fresh lime juice
- 1 * 1 ripe peeled avocado, cut into 16 slices
- * Cooking spray
- 8 * 8 (6-inch) corn tortillas
- 2 * 2 cups shredded romaine lettuce
- 1 * 1 cup bottled low-sodium salsa (such as Green Mountain Gringo)
- 1/4 * 1/4 cup fat-free sour cream
- 1/4 * 1/4 cup finely chopped red onion
Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze
By porcalina
Make the glaze: Put the jelly, 1/2 cup tequila, lime juice, lime zest, brown sugar, ginger, cumin, garlic, and salt...
- For the Glaze:
- 1 (17-ounce) jar guava jelly
- 3/4 cup tequila
- 1/2 cup fresh lime juice
- 1 teaspoon lime zest
- 1/2 cup light brown sugar
- 1 tablespoon minced ginger
- 1/2 teaspoon ground cumin
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- For the Ribs:
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 11/2 teaspoons granulated onion powder
- 1 teaspoon ground black pepper
- 3/4 teaspoon granulated garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 4 to 5 pounds baby back ribs (2 full slabs, each cut in 1/2)
- 1/2 cup tequila
- 2 limes, cut into 6 wedges each