Tallon's profile page
Recipes
Mac and Cheese
By Tallon
1. In a medium saucepan, melt butter over medium; add onion and cook until softened, about 4 minutes
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1/3 cup all-purpose flour
- Coarse salt
- 4 cups whole milk
- 1/8 teaspoon cayenne pepper
- 3/4 pound small shell pasta or elbow macaroni
- 4 cups coarsely grated sharp yellow cheddar (3/4 pound)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Mini Fruit Pizzas
By Tallon
Bake cookies as directed on package
- 1 package (16 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies (24 cookies)
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons frozen limeade concentrate
- 1/2 cup powdered sugar
- 3 cups fresh blueberries, sliced strawberries and kiwifruit (or any fruit you like)
- Powdered sugar, if desired
Roasted Carrots with Honey
By Tallon
Preheat oven to 450°. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper
- 1 1/4 pounds carrots, con on the diagonal into 2 inch lengths and halved lenghtwise if thick
- 1 Tbsp olive oil
- coarse salt and black pepper
- 1 Tbsp honey
Cornbread
By Tallon
1. In a large bowl mix together the corn meal, flour, salt, and baking powder
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- 2 eggs
- 1 cup margarine, melted
- 4 cups buttermilk
- 1/4 cup corn oil
Roasted-Tomato Soup
By Tallon
Preheat oven to 350°F with rack in middle
- 4 pounds tomatoes, halved lengthwise
- 6 garlic cloves, left unpeeled
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon dried oregano
- 2 teaspoons sugar
- 2 tablespoons unsalted butter
- 3 cups chicken stock or reduced-sodium chicken broth
- 1/2 cup heavy cream
Chicken and Leek Stroganoff
By Tallon
Pour boiling water from the kettle into a large pan, place on a high heat and add a pinch of salt • Add your rice
- sea salt
- 3/4 cup long-grain or basmati rice (or you can use noodles)
- 1 large leek
- a big handful of crimini or oyster mushrooms
- 2 chicken breast fillets, preferably free-range or organic
- a pat of butter
- a glass of white wine
- freshly ground black pepper a bunch of fresh parsley 1-1/4 cups heavy cream
- 1 lemon
Grilled Chicken & Spinach Quesadillas
By Tallon
Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese
- 1 2-2 1/2 pound rotisserie chicken, meat shredded
- 3 ounces baby spinach
- 6 ounces grated Monterey Jack cheese
- 4 large flour tortillas
- 1/2 cup store-bought fresh salsa
- 1/4 cup sour cream
Angel Hair Pasta with Bacon and Peas
By Tallon
1. Set a large pot of salted water to boil
- coarse salt and pepper
- 4 slices bacon, sliced crosswise into 1/2 inch pieces
- 2 shallots, halved and thinly sliced
- 1 box (10 ounces) frozen peas, thawed
- 1 cup half and half
- 18 ounces angel-hair pasta
Famous Pumpkin Pie
By Tallon
Mix together ingredients in order as listed
- 2 eggs, slightly beaten
- 1 can (16 oz) pumpkin
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 can (13 oz) evaporated milk
- 1 9 inch unbaked pie shell
Chicken Enchiladas
By Tallon
1.Heat the oven to 350°F
- 1 can (10 3/4 ounces) Cream of Chicken Soup
- 1/2 cup sour cream
- 1 cup Picante Sauce
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 6 flour tortillas (6-inch), warmed
- 1 small tomato, chopped (about 1/2 cup)
- 1 green onion, sliced