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PORK LOIN WITH LINGONBERRY PORT SAUCE

PORK LOIN WITH LINGONBERRY PORT SAUCE

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For pork: Position rack in center of oven and preheat to 350 degrees

  • Pork:
  • 1 3 lb. boneless pork loin
  • 2 tbsp Dijon mustard
  • 1/2 tsp. dried thyme, crumbled
  • 1/2 tsp, dried oregano, crumbled
  • Salt and ground pepper
  • 1 bay leaf
  • 1/2 cup ruby port
  • 1/2 cup chicken stock
  • 1 garlic clove, halved
  • Sauce:
  • 1/2 cup ruby port
  • 1/2 cup chicken stock
  • 1/2 cup whipping cream
  • 1/2 tsp dried thyme, crumbled
  • 1/2 cup lingonberry sauce
  • 1 - 2 tbsp red wine vinegar
  • 1 1/2 tsp grated orange peel
  • Salt and ground pepper
0/5 (0 Votes)

BLACKENED MAHI MAHI W/MANGO SALSA

BLACKENED MAHI MAHI W/MANGO SALSA

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Mix the blackened seasoning ingredients in a small bowl - set aside

  • Salsa:
  • 1 lb fresh mahi mahi fillets
  • 2 tbsp paprika
  • 1 tbsp each of onion powder, garlic powder, dried thyme
  • 1 tsp each dried basil and dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • Pam spray
  • 1 medium mango, peeled, chopped
  • 1 jalapeno pepper, seeded, chopped
  • 1/4 cup chopped red onion
  • 2 tbsp fresh cilantro
  • 1/2 tsp cumin
  • 1 clove garlic, minced
  • 1 lime, juiced
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LINGUINI POMODORO WITH CRISP BACON

LINGUINI POMODORO WITH CRISP BACON

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Cook bacon in large saucepan over medium-high heat until crisp

  • 1/2 lb side bacon, cut up
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 28 oz can plum tomatoes
  • 1-2 tbsp soy sauce
  • 4 tbsp fresh basil
  • 1 pkg linquini pasta
  • 1/4 cup chopped parsley
  • 1 1/2 cups diced Mozzarella
  • 1/3 cup grated Parmesan
  • 1 tsp Italian seasoning
  • Hot chili pepper flakes
  • 1 cup frozen peas, cooked
0/5 (0 Votes)

MIXED GREENS & PEPITAS WITH SHERRY VINAGRETTE

MIXED GREENS & PEPITAS WITH SHERRY VINAGRETTE

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For the vinaigrette: In small bowl, whisk together sherry and cider vinegars, sugar, mustard, salt and pepper

  • Vinaigrette:
  • 2 tbsp plus 2 tsp sherry wine vinegar
  • 4 tsp cider vinegar
  • 2 tbsp sugar
  • 1/2 tsp dry mustard
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup extra-virgin olive oil
  • 1 tsp minced garlic
  • 1/4 tsp brown mustard seeds, ground (optional)
  • Salad:
  • 12 cups lightly packed torn mixed sturdy salad greens
  • 2 cups grape tomatoes
  • 1 cup coarsely grated carrot
  • Salt and pepper
  • 1/2 cup dried cranberries
  • 1/2 cup roasted salted pepitas (pumpkin seeds)
0/5 (0 Votes)

MOUTH-WATERING STUFFED MUSHROOMS

MOUTH-WATERING STUFFED MUSHROOMS

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Preheat oven to 350 degrees F (175 degrees C)

  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper
0/5 (0 Votes)

ROASTED VEGETABLES WITH BEETS

ROASTED VEGETABLES WITH BEETS

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Excellent

  • 1/4 cup olive oil
  • 2 tablespoons pure maple syrup
  • 1 garlic clove, minced
  • 4 large beets, peeled, quartered
  • 2 Yukon Gold potatoes, quartered
  • 2 carrots, peeled, cut diagonally into 2-inch-long pieces
  • 2 parsnips, peeled, cut diagonally into 2-inch-long pieces
  • 1 large sweet potato, peeled, cut into 1 1/2-inch pieces
  • 1 rutabaga, peeled, cut into 1 1 /2-inch pieces
  • 1 large onion, peeled, quartered through root end
  • 2 tablespoons (1/4 stick) butter, melted
  • 1/3 cup chopped green onions
  • 2 tbsp chopped dill
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ASIAN SOY SESAME DIP

ASIAN SOY SESAME DIP

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Combine all ingredients in small bowl and whisk to blend

  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp soy sauce
  • 2 tbsp chopped fresh basil
  • 1 tsp sesame oil
  • 1 1/2 tbsp toasted sesame seeds
  • 1 tbsp rice vinegar
  • 1 tsp minced fresh ginger
  • 1 tsp sugar
  • 1/2 tsp dry mustard
  • 1/2 tsp Asian chili sauce
0/5 (0 Votes)

ROASTED VEGETABLE PLATTER

ROASTED VEGETABLE PLATTER

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Preheat oven to 400°F. Peel the onion and chop into 1" pieces

  • 1 large onion
  • 1/2 lb (225 g) medium or large mushrooms
  • 2 large celery stalks
  • 1 zucchini
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 garlic cloves
  • Dash salt
  • Dash black pepper
  • 2 tbsp (30 ml) olive oil
0/5 (0 Votes)

CARROT CAKE WITH CREAM CHEESE ICING (Canadian Living)

CARROT CAKE WITH CREAM CHEESE ICING (Canadian Living)

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Cake preparation: Grease and flour 13" x 9" metal cake pan; set aside

  • Cake:
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1 cup drained crushed canned pineapple
  • 1/2 cup chopped pecans
  • Icing:
  • 1 8-oz package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla
  • 1 cup icing sugar
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RASPBERRY-LEMON TRIFLE

RASPBERRY-LEMON TRIFLE

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For syrup: Combine sugar, lemon juice, and water in small saucepan

  • Syrup:
  • 1/2 cup sugar
  • 1/3 cup fresh lemon juice
  • 1/4 cup water
  • Or substitute Amaretto or Triple Sec instead
  • Curd:
  • 4 large eggs
  • 1 cup sugar
  • 1/3 cup fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon grated lemon peel
  • Fruit & topping:
  • 4 1/2-pint baskets fresh raspberries
  • 1/4 cup plus 3 tablespoons sugar
  • 1 16-ounce frozen pound cake, thawed
  • 2 cups chilled whipping cream
0/5 (0 Votes)