Jarren's profile page
Recipes
GREEN BEANS WITH ALMONDS
By jarren
Combine the green beans, almonds, lemon juice, olive oil, salt, garlic powder, basil and pepper in a bowl and mix w...
- 2 pounds fresh green beans, trimmed, or; 1(6-ounce) package frozen whole green beans
- 3 Tablespoons silvered almonds
- 1-1/2 Tablespoons lemons juice
- 1 Tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon freshly ground pepper
ASIAN SALMON
By jarren
Line an 8" x 12" baking pan with aluminum foil
- 2 1/4 lbs 2 1/4 lbs center-cut salmon fillet (1 1/2" thick)
- 1 cup 1 cup soy sauce
- 1/4 cup 1/4 cup rice vinegar
- 1/4 cup 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tbsp 2 tbsp oyster sauce
- 1 tbsp 1 tbsp fish sauce
- 1 tbsp 1 tbsp toasted sesame oil
- 1 1/2 tsp 1 1/2 tsp chili paste
- 1/2 cup 1/2 cup sliced green onions
- 2 2 garlic cloves, minced
- 2 tbsp 2 tbsp fresh ginger, minced
- 1 1/2 1 1/2 cps panko crumbs
- 1 tbsp 1 tbsp chopped coconut
BBQ CEDAR PLANK SALMON
By jarren
Soak cedar plank in cold water for approximately 2 hours, weighing it down with a heavy object
- 1 fillet of salmon (about 1.5 lbs)
- 1 tsp. lemon Juice
- 1 tsp. Worcestershire sauce
- 1 tsp. chopped fresh dill (1/2 tsp if dried)
- 1 tbsp. extra virgin olive oil
- Salt & freshly ground black pepper
CLASSIC CHERRIES JUBILEE
By jarren
Whisk together the sugar and cornstarch in a wide saucepan
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/4 cup orange juice
- 1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon cherry extract
- 1/4 cup brandy
- 3 cups vanilla ice cream
COCONUT RICE WITH GINGER
By jarren
Heat the butter in a one-quart saucepan over medium heat
- 2 tbsp butter
- 1 clove garlic, minced
- 1 1/2 tbsp ginger, minced
- 3/4 cup long grain rice
- 1/2 cup coconut milk
- 1 cup water
- Salt and freshly ground pepper
- 1/2 cup raisins
- 1/2 cup pistachios
SNICKERDOODLE COOKIES
By jarren
Preheat oven to 350F. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl
- 1 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 3 tbsp sugar
FOUR BEAN SALAD
By jarren
Place first six ingredients in bowl
- 1 cup canned green beans, drained
- 1 cup canned yellow beans, drained
- 1 cup canned kidney beans, drained
- 1 cup canned lima beans, drained
- 1 medium green pepper, chopped finely
- 1 onion, cut into rings or smaller pieces
- 1/2 cup sugar
- 1/2 cup wine vinegar
- 1/2 cup salad oil
- 1 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp dried tarragon
- 1/2 tsp basil
- 2 tbsp parsley
RANCH CHEESE BALL WITH CHIVES, PARSLEY & WALNUTS
By jarren
Whirl shallot and garlic in a coffee grinder or small food processor
- Coating:
- 1 small shallot, minced
- 1/2 tsp minced garlic
- 250-g pkg cream cheese, softened
- 2 cups shredded aged white cheddar
- 2 tbsp finely chopped chives, or 1 green onion, finely chopped
- 2 tbsp finely chopped parsley
- 2 tbsp sour cream or buttermilk
- 2 tsp lemon zest
- 1 tsp lemon jice
- 3/4 tsp dried dill
- 1/2 tsp dry mustard, or Dijon
- 1/8 tsp fresh cracked black pepper
- 1 cup toasted walnuts, or almonds, finely chopped
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
HONEY MUSTARD SALMON
By jarren
In a shallow dish, whisk together all ingredients except salmon
- 2 tbsp liquid honey or maple syrup
- 2 tbsp grainy mustard
- 2 tsp Dijon mustard
- 2 tsp soy sauce
- 2 tsp grated fresh ginger
- 4 skin-on salmon fillets, about (550 g total)