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SHANGHAI NOODLES WITH SPICY BEEF SAUCE

SHANGHAI NOODLES WITH SPICY BEEF SAUCE

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Heat 1 teaspoon (5 mL) of oil in wide non-stick skillet

  • Vegetable oil for stir-frying
  • 2 teaspoons (10 mL) minced garlic
  • 1 1/2 teaspoons (7 mL) grated fresh ginger root
  • 1/4 teaspoon (1 mL) crushed dry red pepper flakes
  • 1 1/2 cups (375 mL) chopped onions
  • 1 pound (500 g) lean ground beef
  • 1/4 cup (50 mL) chicken or beef broth
  • 1/4 cup (50 mL) dry sherry or more broth
  • 2 tablespoons (25 mL) cornstarch
  • 1/3 cup (75 mL) hoisin sauce
  • 2 packages (454 g each) fresh Shanghai noodles (to serve 4 or 5)
  • 1/2 cup sliced green onions
  • 2 tablespoons (25 mL) toasted sesame seeds
  • drizzle sesame oil
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DAD'S COOKIES (Pat)

DAD'S COOKIES (Pat)

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Cream sugars and butter, add egg and vanilla and beat

  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 cup butter
  • 1/2 tsp vanilla
  • 1 1/4 cups rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 cups flour
  • 3/4 cup coconut
  • White sugar
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VERY BEST SALMON

VERY BEST SALMON

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Preheat grill. Place fillets in a shallow pan

  • 4 salmon, fillets
  • 1/3 cup rye whiskey
  • 1/4 cup vegetable broth
  • 4 tbsp light soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp white wine vinegar
  • 1 tbsp garlic powder
  • 1/2 tsp pepper
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TUSCAN CHEESE SPREAD

TUSCAN CHEESE SPREAD

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Using medium speed of an electric mixer, beat together cream cheese, basil, oregano, hot pepper sauce and garlic un...

  • 16 oz (500 g) cream cheese, softened
  • 1/2 tsp (2 mL) basil, crumbled
  • 1/4 tsp (1 mL) oregano, crumbled
  • 1/8 tsp (0.5 mL) hot pepper sauce
  • 2 cloves garlic, crushed
  • 1 can (14 oz/398 mL) artichoke hearts, drained, chopped and patted dry
  • 1/3 cup (75 mL) chopped green onions
  • 1/3 cup (75 mL) chopped pitted Kalamata olives
  • 1/3 cup (75 mL) chopped drained oil-packed dried tomatoes, patted dry
  • 1/4 cup (50 mL) chopped fresh parsley
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MEXICAN GREEN BEAN SALAD

MEXICAN GREEN BEAN SALAD

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Bring a large saucepan of salted water to a boil

  • 1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 in length pieces
  • 1/4 cup onion, finely chopped
  • 2 tbsp lime juice or white vinegar
  • 1 tbsp olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano (Mexican oregano if you can get it)
  • 3/4 cup packed, chopped cilantro
  • 1/3 cup canned, pickled jalapeno chili peppers, sliced
  • 1/3 cup chopped red onion
  • 1/2 cup crumbled Cotija cheese (salty Mexican cheese that resembles feta)
  • 1/2 avocado, sliced or cut into inch long pieces
  • 1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes
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RASPBERRY GINGER VINAIGRETTE

RASPBERRY GINGER VINAIGRETTE

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Place all the ingredients in jar with tight-fitting lid

  • 1/3 cup (75 mL) raspberry vinegar
  • 1 tbsp (15 mL) grated fresh ginger
  • 2 tsp (10 mL) Dijon mustard
  • 2 tsp (10 mL) chopped fresh dill
  • 2 tsp (10 mL) honey, warmed
  • Salt and freshly ground black pepper to taste
  • 1 cup (250 mL) olive oil
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SHRIMP CURRY

SHRIMP CURRY

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Peel and finely chop yellow onion

  • 1 medium-size yellow onion
  • 5 tbsp butter
  • 5 tbsp flour
  • 2 1/2 cups chicken broth
  • 1 1/4 tsp curry powder
  • 1/2 tsp salt
  • 2 tsp fresh lemon juice
  • 2 lb cooked shrimp
  • 4 green onions
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TAMALE PIE

TAMALE PIE

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Brown hamburger and onions

  • 1 small onion, chopped
  • 1 lb hamburger
  • 19 oz stewed tomatoes
  • 1 can kernel corn
  • 1 cup sour cream
  • 1 cup corn meal
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 4 oz chopped black olives
  • 2 cups grated Monterrey Jack cheese
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TROPICAL CHEESECAKE (Cindy)

TROPICAL CHEESECAKE (Cindy)

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Crust: Preheat oven to 350F

  • Crust:
  • 1 1/2 cups shortbread cookie crumbs
  • 5 tbsp melted butter
  • Cheesecake:
  • 4 , 8 oz packages cream cheese
  • 3 cups mashed bananas
  • 1 cup sugar
  • 1/2 cup banana liqueur
  • 2 tsp vanilla
  • 8 eggs
  • Topping:
  • 1 1/2 cups sour cream
  • 1 tbsp sugar
  • 1 tbsp banana liqueur
  • 1 tsp vanilla
  • Garnish:
  • Kiwi, orange, papaya and strawberry slices
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LEMON CREAM & HAZELNUT SALAD

LEMON CREAM & HAZELNUT SALAD

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Combine garlic and cream in a small bowl

  • 4 garlic cloves, smashed
  • 1/2 cup heavy cream
  • Kosher salt
  • 1/2 tsp freshly ground pepper, plus more
  • 1/4 cup blanched hazelnuts
  • 4 small carrots, scrubbed
  • 1 head butter lettuce
  • 3 tbsp olive oil
  • 2 tbsp lemon juice, divided
  • 1/2 cup mint leaves
  • 1 1/2 oz Parmesan, shaved
  • Flaky sea salt
  • Can add asparagus & celery
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