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Recipes
SCALLOPED POTATOES WITH GOAT CHEESE & HERBES DE PROVENCE
By jarren
Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish
- 1 1/2 cups whipping cream
- 1 1/2 cups canned chicken broth
- 1 cup dry white wine
- 1/2 cup minced shallots
- 1 tablespoon minced garlic
- 4 teaspoons herbes de Provence
- 3/4 teaspoon salt
- 1 10 1/2- to 11-ounce long soft fresh goat cheese, crumbled
- 4 pounds russet potatoes, peeled, thinly sliced
ONION BEER BREAD
By jarren
In a large bowl, combine flour, baking powder, sugar, mustard and salt
- Topping:
- 2 3/4 cups flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 1/2 tsp dry mustard
- 1/2 tsp salt
- 1 cup grated old Cheddar cheese
- 2 green onions, finely chopped
- 2 tsp dried basil
- 1 bottle (341 ml) beer at room temperature
- 1 small onion, thinly sliced into rings
- 1/4 cup grated old Cheddar cheese
- 1 tbsp sesame or sunflower seeds
LEG OF LAMB WITH LEMON MARINADE (Edie Gillespie)
By jarren
Mix marinade ingredients together
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 tsp each of slat, marjoram & thyme
- 1 tsp pepper
- 4-5 crushed garlic cloves
- 1/2 cup chopped onions
- 1/4 cup chopped fresh parsley
- 5 lb leg of lamb, deboned & butterflied)
CARAMEL RICE KRISPIE SQUARES
By jarren
Unwrap caramels and place in a large microwaveable glass bowl
- 1 (397 g) pkg caramels
- 30 ml (2tbsp) butter or margarine
- 30 ml (2 tbsp) milk
- 1.5 l (6 cups) Kellogg's* Rice Krispies* cereal
LEMON-CHIVE BISCUITS
By jarren
Preheat oven to 400°F. Line heavy large baking sheet with parchment
- 3 cups plus 2 tablespoons cake flour
- 2 1/4 cups plus 3 tablespoons bread flour
- 4 1/2 tablespoons sugar
- 3 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, room temperature
- 1/4 cup chopped fresh chives
- 1/4 cup grated lemon peel
- 1 cup milk
- 4 large eggs
- 1 tablespoon water
CHICKEN CACCIATORE
By jarren
Karen Davidson
- 8 skinless, boneless chicken breast pieces
- 1 large onion, chopped
- 1 tbsp butter
- 1 14 oz jar spaghetti sauce
- 10 cans sliced mushrooms
- 1 green pepper, chopped
- 2 celery ribs, sliced diagonally
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp basil
- 2 tsp oregano
- 1/2 tsp celery seed
- 1 tsp salt
- 1/4 tsp pepper
- 2 garlic cloves, minced
- 1 bay leaf
- 1/4 cup dry white wine
- 1 green pepper, chopped
- 2 celery stalk, sliced diagonal
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp basil
JAPANESE COLESLAW
By jarren
To prevent salad from becoming soggy, place a saucer upside down in the bottom of the salad bowl so the dressing ru...
- Dressing:
- 1 Package Ichiban Seasoning (from the soup pkg)
- 1/2 cup oil
- 1/2 cup soy sauce
- 3 tbsp vinegar
- 1 tsp sugar
- 1 tsp seasoning salt
- 1/2 tsp pepper
- Salad:
- 1 small cabbage, shredded
- 2 green onions, chopped
- 1/2 lb bean sprouts
- 1 lb fresh Mushrooms, sliced
- 1/2 Cup Toasted Slivered Almonds
- Step 3
- 1/2 Cup Sesame Seeds
- 1/2 Pkg. Chow Mein Noodles
- 1 Pkg. Ichiban Noodles
SOUVLAKI-STYLE PORK TENDERLOIN WITH MIXED VEGGIES
By jarren
Sprinkle pork with 1/2 tsp of the oregano and half each of the pepper and salt
- 1 lb pork tenderloin
- 2 tsp dried oregano
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 tsp extra-virgin olive oil
- 1 lb sweet potatoes, peeled and cut in 1/2" chunks
- 1 red onion, cut in 3/4" chinks
- 1 clove garlic, minced
- 1/2 cup sodium-reduced chicken broth
- 2 zucchini, cut in 3/4" chunks
- 1 sweet red pepper, cut in 3/4" chunks
- 4 tsp lemon juice
- Tsatziki sauce
SALMON WITH BALSAMIC GLAZE
By jarren
Combine vinegar, oil, brown sugar, thyme, salt and pepper in a small saucepan; bring to a boil
- 1/2 cup (125 ml) balsamic vinegar
- 1 tbsp (15 ml) oil
- 1/2 tsp (2 ml) packed brown sugar
- 1/4 tsp (1 ml) thyme, crumbled
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) freshly ground pepper
- 2 lb (1 kg) salmon fillet
HERB ROASTED CAULIFLOWER WITH PARMESAN CHEESE
By jarren
Preheat oven to 425F. Grease a large rimmed baking sheet or line with non-stick foil
- 2 tbsp olive oil
- 1/2 tsp tarragon, crumbled
- 1/2 tsp thyme, crumbled
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 clove garlic, minced
- 8 cups cauliflower florets
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley