PORCUPINES IN MUSHROOM SAUCE
Another family recipe - I noticed that all of the recipes for porcupines use a tomato sauce, and thought I'd post our alternative. Cooking the meatballs in the microwave gets rid of a lot of fat - I also cook meatballs for spaghetti in this fashion. I've made this with reduced-fat cream of mushroom soup and with ground turkey - both work well, and don't have much effect on the final dish. Prep time includes time to microwave the meatballs
Provided by ChrisMc
Categories Rice
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the hamburger, egg, onion, rice, salt, and pepper and blend well.
- Form into small meatballs.
- Place meatballs in a glass pie dish and cover with a microwave-safe plate.
- Microwave on high for 9 minutes.
- When done remove from microwave carefully (it will be very hot, and will make a lot of steam when you remove the cover plate).
- Pour the fat out and discard.
- Oooh, look at all the fat you got rid of!
- Combine the 2 cans of soup with 1/2 cup water in a crockpot.
- Add the meatballs and cook for 1-2 hours or until the rice has softened (not to long, though, or the rice will absorb all of the moisture and you'll just have one large mass).
- Serve over mashed potatoes.
CREAMY ITALIAN PORCINI MUSHROOM SAUCE
Make and share this Creamy Italian Porcini Mushroom Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
- Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
- Reduce the heat and add the cream and brandy and heat for 2-3 minutes.
Nutrition Facts : Calories 142.9, Fat 11.3, SaturatedFat 6.5, Cholesterol 30.2, Sodium 204.1, Carbohydrate 4.9, Fiber 0.4, Sugar 1, Protein 1.3
PIEROGIES WITH MUSHROOM SAUCE
Steps:
- In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
- In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.
HERBED PORK CHOPS IN MUSHROOM SAUCE
Steps:
- Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
- Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
MUSHROOM SAUCE BAKED PORK CHOPS
The easiest pork chop recipe imaginable, and oh so tasty. My family has passed this recipe down for years.
Provided by JHILGENB
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
- Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
- Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
- Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 28.1 g, Cholesterol 51.2 mg, Fat 14.3 g, Fiber 2.5 g, Protein 19 g, SaturatedFat 6.1 g, Sodium 1105.1 mg, Sugar 6.5 g
MEATBALLS OR PORCUPINES IN SAUCE
A mild creamy sauce from a convenient shelf product. If making porcupines you must add 1 1/4 cups water to the condensed cream of mushroom soup.
Provided by Olha7397
Categories Meat
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg in bowl with spoon. Mix in next 6 ingredients in order given. Shape into 25 balls.
- Brown meatballs in cooking oil in frying pan. Pile into 2 quart (2 L) casserole.
- Mix soup and remaining milk together. Pour over meatballs. Bake covered in 350°F oven for about 1 hour.
- PORCUPINES: Add 1/4 cup long grain rice to meat mixture. Shape into at least 25 balls. Place in single layer in pan allowing room for expansion. Combine soup with 1 1/4 cups water. Pour over top. Cover. Bake in 350 F oven for 1 hour or until rice is cooked. Serves 4 to 5.
- Company's Coming Main Courses.
Nutrition Facts : Calories 469.7, Fat 31.6, SaturatedFat 10.1, Cholesterol 136.4, Sodium 1107.3, Carbohydrate 17.8, Fiber 0.8, Sugar 2.4, Protein 27.2
PORK CHOPS WITH MUSHROOM SAUCE
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
Provided by smashmac
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the chops:.
- Mix salt, paprika and pepper in a small bowl, rub onto chops.
- Heat oil& butter (or Pam) in a large skillet over medium-high heat.
- Brown chops 3 minutes per side.
- Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
- (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
- Mushroom Sauce.
- Melt butter over medium heat.
- Add onion and garlic, saute until translucent, about 4 minutes.
- Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
- (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
- Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
- Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
- (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
- Most of the chop cook time was pretty passive, but the sauce was more active.
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
EASY CREAMY PORCUPINE MEATBALLS
Most people make these in tomato soup. I had started making it one day before I realized I didn't have any tomato soup - so I tried it with Campbells Cream of Celery soup... it was wonderful! You can also use Cream of Mushroom soup. Makes it creamy and yummy. I won't go back to tomato sauce... I also stir in a can of green beans at the end of cooking...it's like meatballs AND green bean casserole. Yum.
Provided by Jennibear
Categories Meat
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, heat Cream of Celery soup and milk on medium heat.
- Mix ground beef, rice, water, onion powder, salt and pepper until combined.
- Form into 1 inch balls
- Drop into soup.
- Cover and simmer on medium low for about 45 minutes.
Nutrition Facts : Calories 438.6, Fat 26.2, SaturatedFat 9.8, Cholesterol 102.4, Sodium 1183.5, Carbohydrate 23.5, Fiber 1.2, Sugar 2.1, Protein 26.1
PORCUPINES
These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.
Provided by Tara
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 5
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
- Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
- In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
- Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 21.1 g, Cholesterol 54.8 mg, Fat 12.8 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 4.9 g, Sodium 1107.4 mg, Sugar 4.2 g
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