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Recipes
TUSCAN SUNSHINE VINAIGRETTE
By jarren
Stir first 5 ingredients together until mixed well
- 1 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- Pinch granulated sugar
- 1/4 cup extra virgin olive oil
- 1/2 tsp finely chopped rosemary
- 1/2 tsp finely grated lemon peel
HUNGARIAN PASTA CASSEROLE
By jarren
Cooked noodles, Drain and rinse
- 1/2 of 12 oz package of medium egg noodles
- 1/2 lb of bacon, cut into 1/2" pieces
- 3-4 sticks celery, cut into 1/2" pieces
- 1 green pepper, chopped
- 1 1/2 lb ground beef
- 2 drops of Tabasco sauce
- 8 oz sliced mushrooms, cooked
- 1 can tomato soup
- 1 8 oz can tomato sauce
- 1 , 19 oz can tomatoes
- 1 tsp Worcestershire sauce
- Grated Cheddar cheese
PROSCIUTTO-WRAPPED SHRIMP WITH ORZO
By jarren
Stir shrimp with garlic, 2 tbsp lemon juice, 1 tbsp oil and 1/4 tsp chili flakes in a medium bowl
- 8 colossal-sized shrimp, peeled and deveined
- 2 tbsp lemon juice
- 1 tbsp oil
- 1/4 tsp chili flakes
- 1 garlic clove, minced
- 1 lemon, cut in half
- 1/2 cup orzo
- 1 tbsp oil
- 1/4 tsp salt
- 3 tbsp chopped fresh dill
- 2 prosciutto slices
- 8 fresh basil leaves
- 1/2 bunch of asparagus, ends trimmed
- 200 gm container cherry tomatoes
OVEN BAKED CIOPPINO
By jarren
Heat oil in a Dutch oven over medium heat
- 2 tbsp (25 ml_) olive oil
- 2 cups (500 mL) chopped onions
- 1 cup (250 mL) diced red bell pepper
- 3 cloves garlic, finely chopped
- 1 can (28 oz/796 mL) diced tomatoes, pureed
- 2 cups (500 mL) dry red wine
- 2 tbsp (25 mL) chopped fresh parsley
- 1 tsp (5 mL) salt
- 3/4 tsp (3 mL) red pepper flakes
- 1/2 tsp (2 mL) basil, crumbled
- 1/2 tsp (2 mL) fennel seed, crushed
- 1/4 tsp (1 mL) oregano, crumbled
- 1/4 tsp (1 mL) freshly ground pepper
- 1 lb (500 g) cod or halibut, cut into chunks
- 24 frozen large raw shrimp, thawed
- 24 mussels, rinsed and scrubbed
- 12 frozen large scallops, thawed
- Hot pepper sauce
HERMIT COOKIES
By jarren
Sift together flour, baking powder, spices and salt
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup raisins
- 3/4 cup chopped walnuts
LEMON & CHIVE SALAD DRESSING
By jarren
In small bowl or jar, whisk or shake together oil, chives, lemon rind and juice, vinegar, salt and pepper
- 1/2 cup vegetable oil 125 mL
- 2 tbsp chopped fresh chives 25 mL
- 1 tsp grated lemon rind 5 mL
- 2 tbsp lemon juice 25 mL
- 1 tbsp white wine vinegar 15 mL
- 1/4 tsp each salt and pepper 1 mL
WAIKALOA BREEZE
By jarren
Purée first 6 ingredients in blender
- 1 1/4 cups passion-orange-guava or other tropical fruit juice
- 1 cup thinly sliced hulled strawberries
- 1/2 cup gold rum
- 1/2 cup canned cream of coconut (such as Coco Lopez)
- 1/4 cup half and half
- 8 ice cubes
- Whole strawberries
RHUBARB PIE (Mom's)
By jarren
Combine sugar, flour, egg
- 2 c. rhubarb
- 1 c. sugar
- 2 tbsp. flour
- 1 egg, beaten
- 1 pastry recipe
- 1 tbsp. butter
- Few grains of salt, to bring out flavour
BAKED CRAB DIP IN A BREAD SHELL
By jarren
Slice 1 inch (2.5 cm) off top of bread; set top aside
- 1 round loaf bread (8 inch/20 cm)
- 2 cups (500 mL) mayonnaise
- 2 cups (500 mL) shredded Monterey Jack cheese
- 1 cup (250 mL) thinly sliced green onions
- 1 can (120 g) crabmeat, drained and flaked
- 1/2 cup (125 mL) drained small capers
- 1/8 tsp (0.5 mL) cayenne pepper French bread cubes (1 1/2 inch/3.75 cm)
ROASTED VEGETABLES WITH PECAN GREMOLATA
By jarren
Preheat oven to 425°F. Toss carrots, parsnips, turnips, and Brussels sprouts in large bowl with 3 tablespoons oil
- 1 pound medium carrots, peeled, halved lengthwise, then crosswise
- 1/2 pound medium parsnips, peeled, cut in half lengthwise, then crosswise
- 1/2 turnips, peeled, halved, cut into 1" pieces
- 1 sweet potato, peeled, cut into 1" pieces
- 1 pounds Brussels sprouts, trimmed, halved
- 1 fennel bulb, trimmed, cut into 1" pieces
- 6 tablespoons olive oil, divided
- 3/4 cup pecans
- 1/4 cup grated Parmesan cheese (about 1 ounce)
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons fresh lemon juice, divided
- 1 tablespoon finely grated lemon peel
- 1 small garlic clove, minced
- 1-2 tbsp butter