June's profile page
Recipes
Caramel French Toast
By june
Grease a 9x13-inch baking dish
- 1 cup brown sugar
- 1/2 cup butter
- 2 tbsp light corn syrup
- 1/4 cup pecan halves (optional)
- 1 apple sliced (optional)*
- 12 slices bread**
- 6 eggs
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
Spicy Holiday Meatballs
By june
Saute 1 chopped onion in hot oil in a large skillet over medium-high heat 4 minutes or until tender
- 2 small onions, finely chopped and divided
- 2 tbsp olive oil
- 1 (10 3/4 oz) can tomato puree
- 1 cup water
- 1/4 cup red wine vinegar
- 2 to 3 tbsp prepared mustard
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1 lb ground beef
- 1 small jalapeno pepper, seeded and finely chopped
- 1 large egg, lightly beaten
- 1/2 cup cracker meal
- 1/2 cup ketchup
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp hot sauce
- Garnish: fresh chopped sage
Red Raspberry Velvet Cake
By june
Preheat oven to 350 degrees
- Frosting:
- Cooking spray
- 3 cups sifted cake flour
- 2 tbsp unsweetened cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 2/3 cup granulated sugar
- 1/2 cup butter, softened
- 4 large egg whites
- 2 cups fat-free buttermilk
- 1 (1 oz) bottle red food coloring
- 1 tsp vanilla extract
- 7 ozs 1/3-less-fat cream cheese
- 1 tsp vanilla extract
- 2 3/4 cup powdered sugar
- Remaining ingredient:
- 1/2 cup seedless raspberry jam
Smoked Sausage Hot Potato Salad
By june
Boil potatoes, in skins, in 2 quarts water and 1 tbsp salt until tender, about 30 minutes
- 6 medium potatoes
- salt
- 2 medium scallions, thinly sliced
- 3/4 lb smoked sausage, sliced
- 2 tbsp salad oil
- 2 tbsp sugar
- 1 tbsp flour
- 1/4 cup cider vinegar
- 1/4 cup minced parsley
Chipotle Roasted Chicken with Potatoes
By june
Preheat oven to 400 degrees
- 1 1/2 tsp chipotle chile pepper
- 1 tsp paprika
- 1 tsp oregano leaves
- 1 tsp garlic salt
- 1/2 tsp ground cumin
- 1 1/2 lbs small red or white potatoes, quartered
- 1 tbsp oil
- 2 tsp brown sugar
- 1 whole (3 to 3 1/2 lb) chicken, quartered
Herbed Beef Roast with Tomato Gravy
By june
Preheat oven to 325 degrees
- Herbed Beef Roast:
- Vegetable cooking spray
- 2 tsp minced garlic
- 2 tsp chopped fresh rosemary
- 2 tsp kosher salt
- 1 tsp chopped fresh thyme
- 1 tsp pepper
- 1/8 tsp onion powder
- 1 (2-lb) boneless beef rump roast
- Tomato Gravy
- Tomato Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 (15 oz) can beef broth
- 1 1/2 tbsp tomato paste
- 1/4 cup buttermilk
- 1 tbsp Worcestershire sauce
- 1 tsp dark brown sugar
Chocolate Pie
By june
Preheat oven to 350 degrees
- Filling:
- 1 9-inch baked pie shell
- 3 eggs, separated
- 3 cups milk
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp kosher salt
- 3 oz unsweetened chocolate, finely chopped
- 3 tbsp unsalted butter
- 2 tsp vanilla
- Meringue:
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 1/4 tsp kosher salt
- 6 tbsp superfine granulated sugar
Curried Chicken Salad
By june
Combine first 5 ingredients in a large bowl
- 1 1/2 cups chopped cooked chicken breast (about 8 oz)
- 1/2 cup halved seedless red grapes
- 1/2 cup diced peeled apple
- 2 tbsp diced pineapple
- 1 tbsp dried currants
- 3 tbsp low-fat mayonnaise
- 1 tsp honey
- 1/2 tsp curry powder
- 1/2 tsp fresh lemon juice
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- 1 tbsp sliced almonds, toasted
Bourbon-Brown Sugar Pork Tenderloin
By june
Remove silver skin from tenderloins, leaving a thin layer of fat
- 2 (1-lb) pork tenderloins
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup minced green onions
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 1/2 tsp freshly ground pepper
- 1/2 tsp cornstarch
Egg-Noodle Lasagna
By june
Prepare egg noodles according to package directions
- 1 (8 oz) package wide egg noodles
- 1 lb lean ground beef
- 6 green onions, sliced
- 2 large garlic cloves, minced
- 3/4 tsp salt, divided
- 1 (26 oz) jar tomato-basil pasta sauce
- 1/8 tsp pepper
- 1 (8 oz) package fresh mascarpone cheese*
- 1 cup sour cream
- 1/4 cup shredded Parmesan cheese