Jarren's profile page
Recipes
ITALIAN SALAD DRESSING
By jarren
Place ingredients in a jar and shake well
- 1/4 cup red wine vinegar
- 1 cup olive oil
- 1 clove garlic, crushed
- 1 tbsp fresh basil or 1 tsp dried
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground pepper
CRANBERRY FETA PINWHEELS
By jarren
Combine all ingredients except tortillas; mix well
- 1/2 pkg sweetened dried cranberries
- 250 gm pkg spreadable cream cheese
- 1 cup crumbled feta cheese
- 1/4 cup chopped green onions
- 2 large spinach tortillas
DIABLO CHEESE BOWL
By jarren
In a skillet over medium high heat, melt 1 tablespoon (15ml) butter and saute peppers, onion, and garlic, until oni...
- 1 tablespoon butter or margarine
- 3 small jalapeno peppers, finely chopped
- 4 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups milk
- 2 tablespoons butter or margarine
- 3 tablespoons flour
- 2 eggs
- 1/2 cup salsa
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon finely chopped dill weed
- 1 tablespoon finely chopped parsley
- 3 green onions, finely chopped
- 1 small, 8-10-inch (20-25cm) round loaf of bread
- 2 tablespoons melted butter or margarine
- 3 garlic cloves, minced
- Parsley, for garnish
CREAMY HERB DRESSING
By jarren
Excellent
- 1/4 cup tarragon vinegar
- 1 egg
- 1 tbsp fresh parsley, minced
- 1 tbsp fresh dill, minced
- 1/2 tsp sugar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1 cup olive oil
BLANCHING HAZELNUTS
By jarren
Preheat oven to 350°F. and have a half sheet baking pan or other baking pan (like a pizza pan) ready
- 3 1/2 to 4 cups water, I use purified (filtered) water
- 3 1/2 to 2 cups hazelnuts, also known as filberts
- 4 tablespoons baking soda
STRAWBERY SALSA
By jarren
Serve with taco chips
- 1 pint strawberries chopped
- 1 green pepper, chopped
- 3 green onions, chopped
- 1/3-1/2 cup Catalina salad dressing
- Tabasco to taste
ATCO GUACAMOLE
By jarren
With machine running, drop garlic through feed tube of food processor
- 2 cloves garlic, peeled
- 1 ripe avocado, halved, pitted and peeled
- 1 1/2 tsp (7 mL) fresh lemon or lime juice
- 3 tbsp (40 mL) mayonnaise
- 3 tsp (10 - 15 mL) chopped jalapeno pepper
- 3/4 tsp (3 mL) salt
- 1 Roma tomato, seeded and diced
PEPPERED CHEESE
By jarren
Excellent
- 2 cups grated Monterrey Jack cheese
- 1 8 oz pkg. cream cheese, room temperature
- 1 tsp fine herbes
- 1 tsp minced chives
- 1 tsp Worcestershire sauce
- 1 garlic clove
- 2 to 3 tbsp seasoned pepper
- Plain or bacon flavored crackers
SLOW-COOKER PULLED BEEF
By jarren
Combine first 6 ingredients in slow cooker
- 1/2 cup Bull's-eye Bold original BBQ sauce
- 1/4 cup each red wine, Worcestershire sauce and steak sauce
- 1 onion, cut into wedges
- 3 cloves garlic, minced
- 3 lb beef blade pot roast
- 2 tbsp each cornstarch and cold water
POTATO & SPRING VEGETABLE GRATIN
By jarren
Gratin: In large non-stick skillet, cook bacon over medium-high heat, turning once, until crisp, about 4 minutes
- Gratin:
- 4 strips bacon
- 1 tsp olive oil
- 1 small bulb fennel, trimmed, cored and Thinly sliced
- 2 carrots, thinly sliced on the diagonal
- 8 yellow-fleshed potatoes, peeled and cut in 1/4" thick slices
- 1 1/2 cups sodium-reduced chicken broth
- 1 cup whipping cream
- 1/2 cup milk
- 3 sprigs fresh thyme
- 1 clove garlic, minced
- 1/2 tsp each salt and pepper
- 3 tbsp flour
- 1 cup shredded Gruyere cheese
- Topping:
- 1 cup fresh bread crumbs
- 1/2 cup shredded Gruyere cheese
- 2 tbsp butter, melted