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Recipes
Cinnamon Apple Pie with Caramel Pecan Sauce
By Tallon
1. Heat oven to 450°F. Spray cookie sheet with cooking spray
- Pie
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/2 cup granulated sugar
- 4 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 4 cups thinly sliced, peeled apples (4 medium)
- 1 teaspoon milk
- 1 teaspoon granulated sugar
- Sauce
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1/4 cup chopped pecans
- 1/4 cup whipping cream
- 1/2 teaspoon vanilla
Herb Butter and Goat Cheese Linguine with Fresh Tomatoes
By Tallon
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound linguine pasta
- 8 ounces goat cheese, crumbled
- 6 tablespoons butter
- 2 shallots, finely chopped
- 1/2 cup white wine
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh tarragon
- 2 tablespoons finely chopped fresh thyme
- 2 cups chopped multicolored heirloom tomatoes
Bloomin' Onion Bread
By Tallon
Directions: Preheat oven to 350 degrees
- 1 unsliced loaf sourdough bread
- 12-16 ounces Monterey Jack cheese, thinly sliced
- 1/2 cup butter, melted
- 1/2 cup finely diced green onion
- 2 teaspoons poppy seeds
French fries with Roasted Garlic Mayo
By Tallon
Trim the top of the garlic head to expose the cloves
- 1 head garlic
- 1 T. olive oil
- Salt and pepper to season
- 1 cup mayonnaise
- Juice of 1/2 a lemon
- 2 lb. russet potatoes
Roast Chicken with Shallots
By Tallon
1. Preheat the oven to 425ºF (220ºC)
- I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon soy sauce
- 4 large shallots, peeled and minced
- sea salt and freshly ground black pepper
- One whole chicken, cut into 8 pieces
- one generous handful of coarsely chopped flat-leaf parsley
Coconut Brownies
By Tallon
For Brownies: Melt butter and baking sqaures in a microwave safe bowl
- (you can use a homemade brownie recipe below or boxed brownies)
- 3 squares baking chocolate
- 1/2 lb butter
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 teaspoon vanilla
- Coconut Cream Pie Frosting
- 2 sticks butter, softened
- 1.5 – 2 lbs powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 4 oz package Jello instead coconut cream pudding
- 1/4 cup shredded coconut
- 2-3 tablespoons coconut milk
- toasted coconut for garnish
Deep-Fried Cheese Curds
By Tallon
* Use enough vegetable oil to completely cover cheese curds while frying
- Vegetable oil (for frying)*
- 1 egg, beaten
- 1 tablespoon vegetable oil
- 1 cup milk or beer
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 (9-ounce) package fresh cheese curds, room temperature
Raspberry-Filled Jelly Doughnuts
By Tallon
1. Heat oven to 375°F. In small bowl, place melted butter
- 6 tablespoons LAND O LAKES® Butter, melted
- 3/4 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/3 cup raspberry jelly
- 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
Lighter Chicken Pot Pie
By Tallon
1. Preheat oven to 400 degrees
- 2 * 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
- * Coarse salt and ground pepper
- 3 * 3 tablespoons olive oil
- 4 * 4 carrots, sliced 1/4 inch thick
- 1 * 1 medium onion, finely chopped
- 1/4 * 1/4 teaspoon dried thyme leaves
- 1/4 * 1/4 cup all-purpose flour
- 2 1/2 * 2 1/2 cups low-fat (1%) milk
- 1 * 1 package (10 ounces) frozen peas, thawed
- 2 * 2 tablespoons fresh lemon juice
- 1 * 1 puff pastry sheet, thawed
Crispy Chocolate Log
By Tallon
Grease a 15x10x1 inch jelly role pan
- 10 oz large marshmallows
- 1/4 cup butter
- 1/4 cup peanut butter
- 5 1/2 cups rice crispies
- 1 1/3 cup semi sweet chocolate chips
- 3/4 cup butterscotch chips