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Recipes
BEEF DOODLE
By jarren
Brown meat. Remove meat from pan and cook onion, garlic, celery, green pepper and Macaroni in meat drippings until...
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/2 clove garlic, minced
- 1/2 cup diced celery
- 1/4 chopped green pepper
- 1 cup elbow macaroni
- Grated Cheddar cheese
- 1 , 8 oz can tomato sauce
- 1/2 cup water
- 1/4 cup chopped parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 tbsp Worcestershire sauce
MONKEYPOD MAI TAI
By jarren
Add lime, orgeat, orange curaçao and light rum to a mixing glass with ice
- 1 ounce Old Lahaina Light Rum
- 1 ounce Maui Dark Rum
- 1/2 ounce orgeat syrup
- 1/2 ounce Dekuyper Orange Curacao
- 3/4 ounce fresh lime juice
- Honey–Lilikoi Foam
- 2 parts liliko‘i (passion fruit) puree
- 2 parts simple syrup
- 2 parts egg whites
- 1 part honey
- 4 parts cold water
- Pineapple wheel, as garnish
CHATEAU LAKE LOUISE GRANOLA BARS
By jarren
Preheat oven to 375F. Mix oil, honey and molasses together in a heavy-bottomed saucepan
- 3/4 cup honey
- 3/4 cup canola oil
- 2 tbsp fancy molasses
- 3 cups rolled oats (not instant)
- 1/4 cup sunflower seeds
- 3/4 cup pumpkin seeds
- ]2 tbsp sesame seeds
- 1 cup wheat bran
- 1/4 cup chopped cashews
- 1/4 cup chopped pecans
- 3/4 cup sliced almonds
- 1/2 cup raisins (regular or golden)
- 1 tsp cinnamon
- 1/4 cup milk powder
LEMON ROSEMARY GRILLED CHICKEN
By jarren
In small bowl, combine lemon juice, oil, rosemary and garlic
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 2 tbsp fresh rosemary
- 1 clove garlic, minced
- 2 1/2 lb boneless chicken breasts
- 2 tbsp honey
- 2 tbsp Dijon mustard
- Salt and pepper
WHIPPED FETA DIP
By jarren
Put feta, yogurt, lemon juice and pepper into food processor, process, scraping down sides if needed, until smooth
- 3/4 cup crumbled feta
- 3/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/8 tsp cayenne pepper
- 1 tsp olive oil
- Grilled pita bread
VEGETABLE DIP
By jarren
Blend all ingredients together and chill overnight
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tbsp fresh parsley, chopped
- 2 tbsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1 tsp oregano
- 1 tsp thyme
CHOCOLATE-BOURBON PECAN PIE
By jarren
You can bake this pie a day in advance
- Pastry:
- 2 cups all-purpose flour
- 1 1/2 tsp granulated sugar
- 3/4 tsp salt
- 3/4 cup cold unsalted butter, cubed
- 3 to 4 tbsp ice-cold water
- 1 egg, beaten
- Filling:
- 4 eggs
- 1 cup golden corn syrup
- 1/2 cup granulated sugar
- 1/4 cup melted unsalted butter
- 1 tbsp. bourbon
- 1 tsp vanilla
- 1/8 tsp salt
- 1 cup pecan pieces
- 1/3 cup semi-sweet mini chocolate chips
STUFFED ROSEMARY BRIE
By jarren
Preheat the oven to 350°F
- 2 ounces dried shiitake mushrooms, re-hydrated, stemmed, and chopped
- 1/2 to 1 bunch green onions (scallions), white and green parts, chopped
- Freshly ground black pepper to taste
- 2 to 4 tablespoons minced fresh rosemary
- 1 1/2 cups almonds, toasted and chopped
- 2 pounds brie (wheel or wedge)
FROZEN MANGO, BLACKBERRY CASSIS & VANILLA MOSAIC
By jarren
Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour
- 2 pints mango sorbet (4 cups)
- 1 pint vanilla ice cream (2 cups)
- 6 oz fresh blackberries (1 1/2 cups)
- 1/4 cup sugar
- 2 tbsp creme de cassis (black currant liqueur)
LEMON DIJON VINAIGRETTE
By jarren
Combine all ingredients in a 1 cup jar
- 2/3 cup extra-virgin olive oil
- 1/3 cup lemon juice
- 1 tbsp Dijon mustard
- 1/8 tsp salt