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Recipes
APPLE PUFFED PANCAKE
By jarren
Preheat oven to 425 degrees
- 6 eggs
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 pound butter
- 2 large fresh apples, peeled & thinly sliced (prefer Delicious or Granny Smith)
- 4 to 5 tablespoons light brown sugar
PIZZA (Jacquie)
By jarren
While 1 cup water is boiling, use 1/4 cup hot tap water, put in bowl with 1/2 tsp white sugar
- 1 cup boiling water
- 1 tbsp lard
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup hot tap water
- 1/2 tsp sugar
- 1 tbsp quick-rising yeast
- 3 cups flour (approximate)
- 1 small can pizza sauce
- Mozzarella
- Pizza toppings
- Pizza toppings
SESAME SHRIMP WITH WASABI SAUCE
By jarren
Whisk together all the ingredients for the wasabi sauce in a small bowl and set aside
- Wasabi sauce:
- 1/2 cup toasted sesame seeds
- 1/2 cup panko crumbs
- 1/4 tsp salt
- 2 egg whites, beaten
- 1 lb/450 g raw large shrimp, peeled, deveined
- 1/2 cup mayonnaise
- 2 tsp wasabi paste
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp fresh chives, finely chopped or green onion
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 extra-virgin olive oil
- 1/2 tsp tarragon, crumbled
- 1/2 tsp thyme, crumbled
- 1 clove garlic, minced
- 8 cups cauliflower florets
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tbsp freshly chopped parsley
SPINACH ARTICHOKE DIP (EARL'S)
By jarren
Blend all (except chives) together in food processor
- 8 oz cream cheese
- 1 pkg thawed shredded spinach
- 1 can artichokes
- 8 oz aged white cheddar
- 1 garlic clove, crushed
- 4 oz feta cheese, crumbled
- Fresh chives for garnish
SMARTIE COOKIES
By jarren
Combine first 5 ingredients
- 1 cup butter
- 1 cup firmly packed brown sugar
- 2 tsp vanilla
- 1/2 cup white sugar
- 2 eggs
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups Smarties
KALAMATA OLIVE TAPENADE
By jarren
Excellent
- 1 clove garlic, peeled
- 1 cup pitted kalamata olives
- 2 tbsp capers
- 3 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 jalapeno, finely chopped, seeds removed
- Salt and pepper to taste
COQUILLES ST. JACQUES
By jarren
Excellent
- 1 pound frozen scallops
- 1 tablespoon butter or margarine
- 1 tablespoon finely chopped onion
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt Few leaves dried marjoram, crushed
- Dash paprika
- 6 tablespoons white wine
- 1 (4-ounce) can mushroom stems and pieces, drained
- 3 tablespoons butter or margarine
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 teaspoon finely chopped parsley
HONEY BALSAMIC CHICKEN & GOAT CHEESE SALAD
By jarren
Lemon-Dijon Dressing: In small bowl, whisk oil with mustard until combined; whisk in lemon juice, salt and pepper
- Lemon-Dijon Dressing:
- l lb boneless skinless chicken breasts, cubed
- Pinch each salt and pepper
- 2 tsp olive oil
- 2 tsp balsamic vinegar
- 2 tsp liquid honey
- 6 cups baby arugula & mesclun mix lettuce
- 2 cups chopped English cucumber
- 1/2 cup crumbled soft goat cheese
- 2 tbsp chopped fresh chives
- 1/4 cup chopped pecan halves, toasted
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Pinch each salt and pepper
MUSHROOM-STUFFED BEEF TENDERLOIN
By jarren
Preheat oven to 425F. Trim fat from meat
- 3 1/2 - 4 lb center-cut beef tenderloin roast
- 3 oz pancetta, chopped
- 2 tbsp olive oil
- 3 cups chopped fresh mushrooms (chanterelle, shiitake and oyster)
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 2 1/2 cup soft bread crumbs
- 3 tbsp snipped fresh parsley
- 1/4 cup butter, softened
- 2 tbsp finely shredded Parmesan cheese
- 2 tbsp Dijon-style mustard