June's profile page
Recipes
Five-Cheese Mac 'n' Cheese
By june
Heat oven to 450 degrees. Grease a 13x9x2-inch glass baking dish
- 1 box (16 oz) cellentani or macaroni
- 1/4 lb bacon, diced
- 1 medium onion, diced
- 5 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 2 1/2 cups whole milk
- 2 cups heavy cream
- 1 sprig fresh thyme
- 1 bay leaf
- 1/2 tsp salt
- 1 1/2 cups grated Fontina cheese
- 1/2 cup crumbled blue cheese
- 3/4 cup grated Gruyere cheese
- 3/4 cup grated white Cheddar
- 3/4 cup grated Parmesan
- 3 tbsp chopped Italian parsley
- 1/4 cup panko
German Apple Pancakes
By june
Golden brown, fluffy, puffy German Apple Pancakes, these are mmm mm soo good!
- 4 eggs
- 3/4 cup flour
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons butter, divided
- 2 medium apples, peeled if desired, thinly sliced
Tasty Tender Pork Tenderloin
By june
Preheat oven to 350 degrees
- 1 (1 1/2 lb) fat-trimmed pork tenderloin
- salt and pepper to taste
- all-purpose flour for dusting
- 2 tbsp vegetable oil
- 1 (8 oz) bottle Italian-style salad dressing
- 3/4 cup honey
- 1 (1 oz) envelope dry onion soup mix
Pumpkin Pie Dessert
By june
Combine all ingredients except yellow cake mix, butter and nuts
- 1 (29 oz) can pumpkin
- 1 cup sugar
- 3 tsp cinnamon
- 1/2 tsp vanilla
- 1 tsp salt
- 3 eggs
- 1 (12 oz) can evaporated milk
- 1 box yellow cake mix
- 2 cups chopped nuts
- 3/4 cup melted butter
Spicy Hoisin Salmon
By june
Heat oven to 450 degrees. Coat a baking dish with nonstick cooking spray
- 1/4 cup hoisin sauce
- 2 tbsp reduced-sodium soy sauce
- 2 tsp rice vinegar
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes
- 4 pieces of salmon fillet, about 6 oz each
- 2 scallions, trimmed and thinly sliced
Chicken Mozzarella Pasta with Sun-Dried Tomatoes
By june
NOTE: if using sun-dried tomatoes in oil (in jar), make sure to drain sun-dried tomatoes from oil before using the...
- 3 large garlic cloves, minced
- 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun-dried tomatoes
- 1 lb chicken breast tenders
- salt
- paprika
- 1 cup half and half
- 1 cup mozzarella cheese, shredded
- 8 oz penne pasta
- 1 tbsp basil (if using dry), if using fresh basil you can add more
- 1/4 tsp crushed red pepper flakes (at least, add more to taste)
- 1/2 cup reserved cooked pasta water (or more)
- salt, to taste
Navidi's Black Bean Corn Salsa
By june
Combine all ingredients. Chill and serve
- 1 can black beans, rinsed and drained
- 2 cups frozen corn kernels, thawed
- 1/4 cup diced red onions
- 1/4 cup chopped red pepper
- 1/4 cup chopped green pepper
- 1 clove chopped fresh garlic
- 3 tbsp fresh cilantro
- 2 tbsp Navidi's chipotle olive oil
- 2 tbsp Navidi's jalapeño balsamic vinegar
- salt and pepper to taste
Pepper Poppers
By june
In a large mixing bowl, combine the cheeses, bacon and seasonings, mix well
- 1 package (8 oz) cream cheese, softened
- 1 cup (4 oz) shredded sharp cheddar cheese
- 1 cup (4 oz) shredded Monterey Jack cheese
- 6 bacon strips, cooked and crumbled
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 1 lb fresh jalapenos, halved lengthwise and seeded
- 1/2 cup dry bread crumbs
- Sour cream, onion dip or ranch salad dressing
Beef Tips and Caramelized Onion Casserole
By june
In a large Dutch oven, heat olive oil over medium-high heat
- 2 tbsp olive oil
- 4 lbs sirloin tip roast, trimmed and cut into 1-inch cubes
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp butter
- 4 large sweet onions, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 (10.5-oz) cans beef consomme
- 1 (14-oz) can beef broth
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme
- 1/2 cup heavy whipping cream
- 1/2 (14-oz) pkg French bread, cut into 1/4-inch-thick slices, toasted
- 1 1/2 cups shredded mozzarella cheese
- Garnish: fresh thyme
Lemon Curd Tartlets
By june
In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended
- 3 eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 1 tsp grated lemon peel
- 1/4 cup butter, cubed
- 2 pkgs (1.9 oz) frozen miniature phyllo tart shells, thawed
- Fresh raspberries, mint leaves and/or sweetened whipped cream, optional