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Recipes
BALSAMIC CHERRY & CARAMELIZED WHITE CHOCOLATE TARTLETS
By jarren
While rolling first sheet of puff pastry, keep other sheet in fridge
- 2 sheet frozen butter puff pastry, thawed
- 3/4 cup white chocolate chips
- 2 egg, lightly beaten
- 2 cups pitted sweet cherries, quartered
- 2 tbsp sugar
- 2 tbsp balsamic vinegar
- 12 mint leaves, torn
SWEET & SOUR PINEAPPLE CHICKEN
By jarren
In bowl, combine chicken, egg white, cornstarch, flour, salt and pepper; let stand for 10 minutes
- 1 lb boneless, skinless chicken breasts, cut into 1" cubes
- 1 egg white
- 2 tbsp each cornstarch and flour
- 1/4 tsp each salt and pepper
- 1/3 cup vegetable broth
- 1/3 cup chicken broth
- 3 tbsp ketchup
- 1 tbsp dry sherry
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp minced fresh ginger
- 2 tsp sugar
- 1 each of onion, sweet red and green pepper, cut into 3/4" cubes
- 1 cup drained canned pineapple chunks
PICNIC PASTA SALAD (Patti)
By jarren
Cook pasta. Mix dressing
- 2 cups uncooked shell macaroni
- 1/2 cup canola oil
- 1/3 cup white vinegar
- 1/2 cup green onion, finely chopped
- 2 tsp basil
- 1 tsp oregano
- 1 garlic clove, crushed
- 1/3 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup toasted pine nuts
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 2 tbsp parsley, choppe
HAM WITH CRANBERRY, POMEGRANATE & PORT WINE GLAZE
By jarren
Glaze (Yield: 2 cups): Place the Cranberries, Sugar, Water, Cinnamon and Cloves into a pot
- 4-6 kg smoked ham
- 1 1/4 Cups Fresh or Frozen Cranberries
- 1 3/4 Cups White Sugar
- 1/2 Cup Water
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Cloves
- 1/4 Cup Port Wine
- 1/4 Cup Pomegranate Juice
TOMATO FETA PENNE
By jarren
Cook the penne in boiling water until al dente
- 1 1/4 lbs penne pasta
- 1 tbsp canola oil
- 2 tsp minced garlic
- 1 , 28 oz can diced tomatoes
- 12 green olives
- 1/2 cup chopped parsley
- 1/4 torn basil
- 1 tsp thyme
- 1/3 lb feta
- 1/2 cup grated Parmesan cheese
LEMON ICE BOX DESSERT
By jarren
Crust: Mix crust ingredients well together
- Crust:
- 2 cups graham crumbs
- 1/2 cup sugar
- 1/2 cup butter
- Filling:
- 1 box lemon jello
- 1/2 cup boiling water
- 1/2 cup sugar
- 1 cup whipping cream
- Juice and rind of 2 lemonades
SALAD WITH GREEN BEANS, PECANS & BLUE CHEESE
By jarren
Fine Cooking, Oct/Nov, 2013
- Kosher salt
- 1/2 lb trimmed green beans, cut into 1/2" pieces
- 1 tbsp Champagne vinegar
- 3/4 tsp Dijon mustard
- Freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 1/2 cup pecans, toasted and coarsely chopped
- 1/2 cup dried cranberries
- 1/4 cup crumbled blue cheese, preferably Danish
- 6 large Bibb lettuce leaves
CHICKEN DIJON
By jarren
Mix Dijon mustard, oil, garlic powder and Italian seasoning in large bowl or plastic bag
- 4 tablespoons Dijon Mustard
- 2 tablespoon water or vegetable oil
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 pound boneless chicken breasts
GRILLED MISO-CRUSTED BUTTERFISH
By jarren
Using a bowl large enough to hold all the fish, combine the ingredients for the marinade
- Miso Marinade:
- 4 butterfish fillets, about 7 ounces each
- 1 1 /2 teaspoons shichimi
- 1/2 cup white miso (shiro miso)
- 1/2 cup red miso
- 1 1/2 tablespoons minced ginger
- 2 teaspoons minced garlic
- 1 /2 cup hoisin sauce
- 2/3 cup sugar
- 1 /2 cup sake
SAGE POTATOES
By jarren
Combine all ingredients except butter in a bowl
- 4 cups (1 L) red potato chunks (1 inch/2.5cm)
- 1/4 cup (50 ml) sliced green onion
- 1/2 tsp (2 ml) sage, crumbled
- 1/2 tsp (2 ml) paprika
- 1/4 tsp (1 ml) garlic powder
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) freshly ground pepper
- 2 tbsp. (25 ml) butter