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Recipes
CHEESE & BACON STUFFED MUSHROOMS
By jarren
Heat oven to 350°F. Remove stems from mushrooms and wash mushrooms
- 12 large fresh mushrooms
- 4 oz cream cheese softened
- 1 clove garlic, minced
- 4 slices bacon, Cooked and crumbled
- 1/2 cup shredded sharp Cheddar cheese
- 1 tbsp Chopped fresh parsley
RUM CRANBERRY LOAF
By jarren
Preheat oven to 325F. Prepare loaf tins by coating with non-stick spray and flouring lightly
- Cake:
- 1 pkg (18.5 oz) 2 layer yellow cake mix
- l pkg (4-serving/3.75 oz) lemon instant pudding
- Grated zest of 1 lemon
- 1/2 cup dried cranberries, chopped
- 4 eggs
- 1/2 cup cold water
- 1/2 cup dark rum
- 1/2 cup canola oil
- Glaze:
- Juice of l lemon
- 1/2 cup icing sugar
EARL'S CLAM CHOWDER
By jarren
In a large stock pot; sweat chopped bacon over medium heat until almost crispy, about 4 minutes
- 1/8 pound bacon, roughly chopped
- 1 1/8 cups chopped tomatoes
- 1 cup chopped celery
- 3/4 cup chopped onion
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons thyme
- 1/2 teaspoon tarragon
- 1 bay leaf
- 1/4 cup butter
- 1/2 cup flour
- 1/4 cup clam base (or substitute seafood or chicken base)
- 1 1/2 cups low fat milk
- 1 1/2 cups heavy whipping cream
- 1 cup unpeeled potatoes, chopped, about 1/2 pound
- 5 2/3 cups (45 ounces) clams, canned or frozen, including juice
SUPER SALAD WITH MIMOSA VINAIGRETTE
By jarren
Slice peel from top and bottom of oranges and grapefruit
- Salad:
- 2 oranges
- 1 red or pink grapefruit
- 6 small roasted red or yellow beets, peeled
- 6 cups packed greens, such as baby spinach, baby kale or beet greens
- 1 pint multi-colored cherry tomatoes, halved
- 1/2 red onion, sliced into thin rings
- 1/4 cup toasted sliced almonds
- 100 g feta, sliced
- 3 tbsp chopped fresh dill
- Salad Dressing:
- 2/3 cup orange juice
- 1/4 cup olive oil
- 1/4 cup champagne vinegar or white vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/4 tsp salt
BAYOU SHRIMP
By jarren
Melt butter. Add the rest of the ingredients except shrimp
- 1/4 cup unsalted butter
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon paprika
- 1 teaspoon basil
- 1 teaspoon Worcestershire sauce
- 12 large shrimp
LEMON CURD TRIFLE WITH BERRIES
By jarren
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat
- 6 large egg yolks
- 1 cup sugar
- 4 lemons, zest and juice
- 1/2 cup (1 stick) unsalted butter, cut in chunks
- 1 pint fresh strawberries, stemmed and halved lengthwise
- 1 pint fresh blueberries
- 2 cups sweetened whipped cream
- 1 prepared lemon pound cake, sliced
- 1/4 cup Limoncello or Grand Marnier liqueur (optional)
- Fresh mint leaves, for garnish
PESTO PASTA
By jarren
In a large pot of boiling salted water, cook pasta until al dente; drain well
- 1 Pkg (450g) penne pasta
- 1 cup (approx) 250 ml basil pesto
- 12 cherry tomatoes, halved 12
- 1/3 cup chopped sun-dried 75 mL tomatoes
- 1/4 cup toasted pine nuts 50 mL
- Freshly ground pepper
- 1/4 cup shaved 50 mL Parmesan cheese
- Fresh basil leaves
CREAMY LEMON COLESLAW
By jarren
To prepare dressing, whisk together first 8 ingredients (water through pepper) in a bowl until blended
- 3 tbsp (40 mL) water
- 2 tbsp (25 mL) sour cream
- 1 tbsp (15 mL) mayonnaise
- 1 tbsp (15 mL) fresh lemon juice
- 1 tsp (5 mL) sugar
- 1/2 tsp (2 mL) grated lemon peel
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
- 4 cups (1 L) coleslaw mix
- 1/2 cup (125 mL) thinly sliced green onions
- 1/2 cup (125 mL) chopped fresh parsley
FROZEN STRAWBERRY MARGARITA MOUSSE
By jarren
Place strawberries, lime juice, tequila, triple sec and lime peel in a blender; puree until smooth
- 4 cups (1 L) halved strawberries
- 1/4 cup (50 mL) fresh lime juice
- 2 tbsp (25 mL) tequila
- 2 tbsp (25 mL) triple sec or Cointreau
- 1 tbsp (15 mL) grated lime peel
- 1 can (300 mL) sweetened condensed milk
- 1 1/2 cups (375 mL) whipping cream, whipped
LEMON POPPY SEED MUFFINS
By jarren
Preheat oven to 375F (190C)
- 2 lemons
- 1 1/4 cups granulated sugar
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp poppy seeds
- 1 egg
- 1 1/4 cups milk
- 1/4 cup butter, melted