Jarren's profile page
Recipes
BUTTERHORNS (Karen Borno)
By jarren
Bring milk to scalding point (bubbles around edge of pot) for two minutes
- 2 cups scalded milk
- 1 teaspoon salt
- 1 beaten egg
- 1/2 cup margarine or butter
- 1/3 cup canola oil
- 1/2 cup lukewarm water
- 1/3 cup sugar
- 6 1/2 cups flour
PAVLOVA
By jarren
Lyn Thomson
- 3 egg whites
- 2 tbsp cold water
- 1 cup berry sugar
- 1 tsp vanilla
- 1 tsp vinegar (can use malt vinegar)
- 1 tbsp cornstarch
- 1 pint whipping cream, whipped
- Fresh berries & kiwi, etc.
TOMATO CHEESE MACARONI
By jarren
Boil macaroni. Place 1/3 in buttered casserole dish
- 2 cups elbow macaroni
- 4 sliced tomatoes
- 1 tsp sugar
- Salt and pepper
- 1 cup grated cheddar cheese
- 1 cup consomme
- 3/4 cup Panko bread crumbs
- 1 tbsp melted butter
CRISPIE COOKIES
By jarren
Beat brown sugar, white sugar and butter together
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup butter
- 2 eggs
- 1 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups oatmeal
- 2 cups corn flakes
- 1 cup walnuts
- 1 cup raisins
SMOKED SALMON & ARTICHOKE DIP
By jarren
In food processor, pulse together salmon, artichoke hearts, onion, mayonnaise, sour cream, capers, Dijon mustard, l...
- 3 1/2 oz smoked salmon
- 1/2 cup water-packed artichoke hearts, drained
- 1/4 cup diced red onion
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup light sour cream
- 1 tbsp capers
- 1 tsp Dijon mustard
- 1/2 tsp grated lemon zest
- 1/4 tsp pepper
- 1/4 cup finely chopped fresh chives
FISH TACOS
By jarren
In a NON-REACTIVE bowl, mix together the olive oil, 3/4 cup lime juice, chili powder, and garlic
- SALSA FRESCA:
- 1/2 cup olive oil
- 3/4 cup fresh lime juice
- 1/4 teaspoon chili powder
- 1 tablespoon finely chopped garlic
- 3 to 4 (1/2-pound) talapia, red snapper, or orange roughy fillets
- 3 ripe tomatoes, seeded and chopped
- 1/2 cup diced red onion
- 1 serrano chile, seeded and diced
- 2 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt and freshly ground pepper to taste
- 2 chipotle chiles in adobo sauce, finely chopped
- 1/2 cup heavy cream or creme fraiche
- 1 tablespoon lime juice
- Salt and freshly ground pepper to taste 12 (6-inch) com tortillas
- 2 cups shredded cabbage
HONEY-ROASTED SESAME PORK
By jarren
For marinade: Combine spy sauce, garlic and ginger in a dish just large enough to hold pork tenderloin
- derloin:
- 3/4 lb pork tenderloin
- 1/4 cup honey
- 1 (2-inch) piece ginger, peeled and sliced thin
- For Marinade:
- 1/4 cup soy sauce
- 2 cloves garlic, sliced
- 1 (2-inch) piece ginger, peeled and sliced thin
MARINATED GOAT CHEESE
By jarren
Pam Leiper
- Use small hard French goat cheeses. The softer kind disintegrates in the oil. The oil in the jar will turn cloudy in the refrigerator, but it will clean again at room temperature. Keeps refrigerated for 3 months. This fills 2, 250 ml jars.
- 4 goat cheese rounds
- 3 large sprigs rosemary
- 3 large sprigs thyme
- 1 hot chilli pepper
- 1 " orange peel
- Olive oil to cover cheeses
- 1 tbsp peppercorns
BROCCOLI WITH MUSTARD STREUSEL
By jarren
Cook broccoli in boiling water for 2 minutes; drain
- Broccoli:
- 12 cups broccoli florets
- 1/2 cup whipping cream
- 1 tbsp Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- Mustard Streusel:
- 1/4 cup butter
- 1/3 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 1/4 cup Dijon mustard
- 1/2 tsp dry mustard
- 4 cups fresh bread crumbs
- 3/4 cup freshly grated Parmesan cheese
- 1/4 tsp paprika
ROSEMARY OLIVES & FETA
By jarren
Combine first 6 ingredients in medium bowl
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1 tsp finely chopped fresh rosemary
- 1 tsp grated lemon zest
- 1/2 tsp coarsely ground black pepper
- 1 garlic clove, minced
- 1 cup cubed feta cheese (1/2" pieces)
- 1/2 cup chopped roasted red peppers
- 1/4 cup chopped fresh parsley