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Recipes
HOT HAM & CHEESE PARTY ROLLS
By jarren
Before baking, the rolls can be refrigerated for up to 24 hours
- Rolls:
- 1 can Pillsbury refrigerated Classic Pizza Crust
- 3/4 lb. Deli Ham (thin slices but not shaved)
- 12 slices of Swiss Cheese
- Glaze:
- 1/2 cup of Butter
- 2 tbsp Brown Sugar
- 1 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 1 tbsp Poppy Seeds
CHERE'S MIXED VEGGIE SALAD
By jarren
Make the day before or up to two days ahead!
- 1 head iceberg lettuce, shredded
- 1 cup chopped celery
- 1 small package frozen peas
- 1 medium large red onion
- 1 cup mayo
- 1/4 cup sugar
- 1/2 cup crisp bacon, crumbled
- Parmesan cheese
- Chopped parsley
MARINATED WHITE BEAN, FETA & VEGETABLE SALAD
By jarren
In large saucepan of boiling salted water, cook broccoli until tender-crisp, about 1 minute
- 2 cups broccoli florets (about 1/2 large head)
- 4 tsp extra virgin olive oil
- 2 tsp lemon juice
- 1 tsp dried oregano
- 1 small clove garlic, minced
- Pinch each of salt and pepper
- 1 cup canned white kidney beans, drained and rinsed
- 3 jarred roasted red peppers, drained and thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
ORZO WITH BROWN BUTTER & PARMESAN
By jarren
In a 1 to 2 quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat
- 1 1/2 cups low salt chicken broth
- 2 tbsp unsalted butter
- 1 cup orzo
- Coarse salt and freshly ground black pepper
- 2 tbsp freshly grated Parmesan
- Thinly sliced fresh chives (optional)
PORK TENDERLOIN STIR-FRY A L'ORANGE
By jarren
Cut orange in half, then slice into thin half-moons
- 1 orange
- 1 large pork tenderloin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp peanut oil
- 3 tbsp marmalade
- 2 tbsp light soy sauce
- 1/4 tsp red pepper flakes
- 2 green onions, thinly sliced
ORZO WITH BROCCOLI
By jarren
Heat large saucepan of water to boiling; add orzo or pasta and cook until tender but still firm to bite, about eigh...
- Garnish:
- 1 1/2 cups (375 ml) orzo (such as Primo)
- 1/4 cup (500 g) fresh broccoli, cut into floret
- 1/4 cup (50 ml) olive oil
- 3 tablespoons (45 ml) pine nuts or walnuts
- 1/2 teaspoon (2 ml) crushed dried red chili peppers (or more)
- 3/4 cup (175 ml) crumbled feta cheese (deli version is best, packed in
- brine in tub
- 3/4 cup (175 ml) pitted sliced black olives (cans at supermarket) or Italian marinated green olives, sliced (found at Italian grocery stores)
- 1/2 cup (125 ml) Parmesan cheese
- 1/4 cup (50 ml) chopped fresh basil or fresh mint
- Roma tomato wedges, chunks of fresh pepper, and marinated or drained canned artichoke hearts (optional)
NO-KNEAD WHOLE WHEAT BREAD
By jarren
Stir 1/4 tsp of the sesame seeds with 1/4 tsp of the poppy seeds, stir in flaxseeds (if using)
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1/4 tsp flaxseeds (optional)
- 3 cups whole wheat bread flour
- 3 cups white bread flour (approx.)
- 2 tsp salt
- 1 tsp quick-rising dry yeast
- 2 1/2 cups lukewarm water
BUTTERMILK PANCAKES
By jarren
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt
- 1 1/2 cup flour
- 3 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups buttermilk
- 1 egg
- 2 tbsp butter, melted
- 2 tsp vanilla
- 1 tbsp vegetable oiil
LEMONADE COOKIES
By jarren
Cream butter; gradually beat in sugar, salt, lemon rind and lemon extract
- 1 1/2 cup soft butter
- 3/4 cup icing sugar
- 1/4 tsp salt
- 2 tsp grated lemon rind
- 1 1/2 tsp lemon extract
- 3 cups flour
CHEDDAR BISQUE WITH WALNUTS
By jarren
In top of double boiler, heat milk, Half and Half and cheese until cheese is melted
- 2 cups milk
- 2 cups Half and Half
- 12 oz sharp Cheddar cheese, grated
- 1 tbsp Worcestershire
- 1/2 cup white wine
- 1 tsp salt
- 6 tbsp butter
- 2/3 cup flour