Menu Enter a recipe name, ingredient, keyword...

Jarren's profile page

Recipes

WALNUT RED PEPPER PESTO

WALNUT RED PEPPER PESTO

By

Chere - October/16 Gourmet

  • 1/2 cup grated Parmesan cheese
  • 6 ounces red bell pepper
  • 2 medium garlic cloves, peeled
  • 3/4 cups walnuts, toasted
  • 1/2 cup sun dried tomatoes, oil drained
  • 2/3 cup fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil
0/5 (0 Votes)

FORTY SHADES OF GREEN SALAD

FORTY SHADES OF GREEN SALAD

By

Gourmet - April, 2016 (Brenda Glazer)

  • For the vinaigrette:
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. plus 1 tsp. fresh lime juice
  • 1 tsp. honey
  • Big pinch of kosher salt
  • 1 coarse grind of fresh pepper
  • For the salad:
  • 1 large head Boston lettuce, largest outer leaves and damaged leaves removed, washed, dried, and torn into bite-size pieces
  • 3/4 cup loosely packed fresh parsley leaves (I like a mix of flat and curly)
  • 1 large (or 1-1/2 small) Belgian endive, damaged leaves removed, halved lengthwise, cored and thinly sliced crosswise (1/4 inch)
  • 2 to 3 scallions (white and light green part only), very thinly sliced on the diagonal 1 small ripe but firm avocado
0/5 (0 Votes)

BEEF TENDERLOIN WITH HORSERADISH SAUCE & CREOLE MUSTARD SEASONING

BEEF TENDERLOIN WITH HORSERADISH SAUCE & CREOLE MUSTARD SEASONING

By

Tenderloin: Preheat the oven to 400F

  • Essence:
  • 3 1/2 lb center-cut beef tenderloin, trimmed and tied
  • 1 tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • Fresh watercress or parsley, rinsed and spun dry
  • Assorted breads, rolls or biscuits
  • Essence:
  • 2 1/2 tbsp paprika
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • Yield: 2/3 cup
  • Horseradish Sauce:
  • 2 cups sour cream
  • 1/4 cup prepared horseradish, drained
  • 1 tbsp minced chives
  • 1 tsp Champagne or white wine vinegar
  • 1 tsp salt
  • Dash hot red pepper sauce
  • Yield: 2 1/4 cups
  • Creole Mustard Dressing:
  • 1 large egg
  • 3 tbsp Creole or other whole-grain mustard
  • 1 tbsp white vinegar
  • 1 cup olive oil
  • 2 tbsp chopped parsley
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/8 tsp cayenne
  • Yield: 1 1/2 cups
0/5 (0 Votes)

ROSEMARY RICOTTA CROSTINI

ROSEMARY RICOTTA CROSTINI

By

Rosemary Oil: In small saucepan, heat oil and rosemary over medium-high heat for 3 minutes or just until rosemary t...

  • Rosemary oil:
  • 12 diagonal slices (1/2-inch thick) baguette
  • 1 cup thinly sliced roasted sweet pepper
  • 1 cup shredded arugula
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Pinch salt & pepper
  • 1 cup ricotta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh rosemary leaves (about 1 sprig)
0/5 (0 Votes)

PARMESAN HERB BISCUITS

PARMESAN HERB BISCUITS

By

Preheat oven to 400F. Whisk first 9 ingredients in large bowl to blend

  • 2 cups flour
  • 6 tbsp non-fat dry milk powder
  • 1/4 cup finely grated Parmesan cheese
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp tarragon
  • 1 tsp basil
  • 1/2 cup chilled unsalted butter, cut into 1/2” cubes
  • 3/4 cup (or more) ice water
0/5 (0 Votes)

ARUGULA, CARROT & FENNEL SALAD

ARUGULA, CARROT & FENNEL SALAD

By

In a large bowl, combine arugula, carrots, fennel and shallot, toss gently to combine

  • 1 bag (5 oz) arugula
  • 1 1/2 cups julienned or shaved carrots
  • 1 cup thinly sliced fennel
  • 1 shallot, finely minced
  • 1/2 tsp fennel seed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh orange juice
  • 2 small naval oranges, sectioned
0/5 (0 Votes)

PIZZA BUNS (Edie)

PIZZA BUNS (Edie)

By

Fry bacon over medium-high heat until almost crisp

  • 1 lb bacon, finely chopped
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 cups sliced mushrooms
  • 1 cup diced ham
  • 1 cup diced garlic sausage
  • 1 cup pepperoni
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp each salt and pepper
  • 1/2 cup pasta sauce (or pizza sauce)
  • 1 tbsp tomato paste
  • 2 large tomatoes, diced and drained
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded Mozzarella cheese
0/5 (0 Votes)

BROCCOLI CASSEROLE (Jacquie)

BROCCOLI CASSEROLE (Jacquie)

By

Combine 1st 6 ingredients in bowl

  • 1 head broccoli, chopped small
  • 1 can cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1 egg, slightly beaten
  • 1/2 onion, finely chopped
  • 1 cup grated cheddar
  • 1/4 cup butter, melted
  • 1 1/2 cups Corn Flakes crumbs
0/5 (0 Votes)

ROMAINE SALAD WITH LEMON CAPER DRESSING

ROMAINE SALAD WITH LEMON CAPER DRESSING

By

Lemon Caper Dressing: In small food processor or blender, purée together parsley, onion, olive oil, vegetable oil,...

  • Salad:
  • 6 cups (1.5 L) chopped romaine lettuce
  • 2 cups (500 mL) shredded radicchio lettuce
  • 1 small sweet onion, thinly sliced
  • 1/2 cup (125 mL) crumbled feta cheese
  • Lemon Caper Dressing:
  • 2 tbsp (30 mL) minced fresh parsley
  • 2 tbsp (30 mL) minced sweet onion
  • 2 tbsp (30 mL) extra­-virgin olive oil
  • 2 tbsp (30 mL) vegetable oil
  • 2 tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) drained rinsed capers
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) granulated sugar
0/5 (0 Votes)

PINEAPPLE-GINGER CRISP

PINEAPPLE-GINGER CRISP

By

Position a rack in the center of the oven and heat the oven to 375°F

  • 1/2 cup packed dark brown sugar
  • 21/4 oz. (1/2 cup) unbleached all-purpose flour
  • 7/8 oz.(1/4 cup) old-fashioned rolled oats (not quick-cooking or instant)
  • 2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces
  • Pinch freshly grated nutmeg
  • Kosher salt
  • 1 large fresh pineapple (about 41/2 lb.), trimmed as shown on p. 53, each quarter halved lengthwise, and cut into 1/2-inch pieces
  • 1 tbsp fresh lime juice
  • 1 tbsp finely grated fresh ginger
  • 1 tbsp cornstarch
0/5 (0 Votes)