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Recipes
SAUTEED PEPPERS WITH BASIL
By jarren
Heat a griddle or skillet to high
- 1 red bell pepper, seeded and sliced thin
- 1 green bell pepper, seeded and sliced thin
- 1 yellow bell pepper, seeded and sliced thin
- 2 banana or anaheim peppers, seeded and sliced thin
- 2 jalapeno peppers, seeded and sliced thin
- 2 Tb olive oil
- 4 cloves garlic, minced
- Salt and black pepper to taste
- 2 Tb fresh basil leaves, chopped
CORN FLAKES COOKIES
By jarren
Melt butter, cream and toffee bars on medium heat, stirring constantly until toffee bars are melted
- 3 Macintosh toffee bars (45 g each)
- 3 tbsp butter
- 2 tbsp cream or milk
- 1/4 cup unsweetened coconut
- 3 cups Corn Flakes, slightly crushed
SHRIMP WITH CREAM CHEESE
By jarren
Cover cream cheese with mixture of chili sauce, ketchup, Worcestershire sauce and small shrimp
- 1 , 8 oz pkg cream cheese
- Chili sauce
- Ketchup
- Worcestershire sauce
- Bay shrimp
WATERMELON, RASPBERRY, CUCUMBER & FETA SALAD WITH MINT & BALSAMIC GLAZE
By jarren
Cut watermelon into equal pieces and place in a bowl
- 1 small watermelon
- 1 basket raspberries
- 2 small summer cucumbers
- 1/4 red onion, thinly sliced
- 1 good handful of mint leaves, top clusters reserved for garnish
- 2 tbsp fruity spicy olive oil
- Balsamic glaze
- Best feta cheese
MUSTARD APPLE GLAZE
By jarren
Combine ingredients in a small bowl
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- 1/2 cup apple jelly
PIZZALADERIE
By jarren
Line two baking sheets with parchment paper
- 6 , 3"round vol-au-vent shells, thawed
- 18 thin slices of ripe tomato (about 3 medium size)
- 1/3 cup kalamata olives, pitted
- 1/4 soft goat cheese
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 2 tsp herbes de Provence
- Coarse sea salt and freshly cracked ground pepper
CAJUN SHRIMP WITH REMOULADE SAUCE
By jarren
Remoulade Sauce: In small bowl, mix all sauce ingredients
- Remoulade Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 2 tbsp minced celery
- 1 tbsp grainy Dijon mustard
- 1 tbsp minced fresh parsley
- 2 tsp fresh lemon juice
- 1/2 tsp Cajun seasoning
- 1 green onion, minced
- Cajun Shrimp:
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- 2 tsp grated fresh lemon peel
- 1 lb large shrimp, shelled and deveined with tail on
- Green onion and lemon peel slivers, for garnish
POTATO GRATIN WITH BOURSIN
By jarren
Preheat oven to 400F. Butter 9 x 13 inch baking dish with 2 inch high sides
- 2 cups whipping cream
- 1 5-oz pkge Boursin cheese with herbs
- 1 1/2 tbsp chopped fresh parsley
- 3 pounds red new potatoes (unpeeled), scrubbed, thinly sliced
SHRIMP & ORZO SALAD WITH AVOCADO DRESSING
By jarren
To prepare dressing, place first 11 ingredients (avocado through pepper) in a food processor; process until smooth
- 1 ripe avocado, halved, pitted, peeled and cubed
- 1/2 cup (125 mL) plain yogurt
- 2 tbsp (25 mL) fresh lime juice
- 2 tbsp (25 mL) sliced green onion
- 1 tbsp (15 mL) chopped fresh cilantro
- 1/2 tsp (2 mL) green pepper sauce
- 1/2 tsp (2 mL) smoked paprika
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground coriander
- 1/4 tsp (1 mL) ground cumin
- 1/8 tsp (.5 mL) freshly ground pepper
- 1 lb (500 g) frozen cooked small shrimp, thawed, rinsed and patted dry
- 3/4 cup (175 mL) orzo, cooked, rinsed and drained
- 1/2 cup (125 mL) diced celery
- 1/2 cup (125 mL) julienned carrot
- 1/2 cup (125 mL) fresh cilantro leaves
- lettuce leaves
LEMON MOUSSE WITH RASPBERRY SAUCE
By jarren
To prepare mousse, soften gelatin in wine in top of double boiler
- Mousse:
- 1 (1/4 ounce) envelope unflavored gelatin
- 2 Tablespoons white wine
- 1/3 cup lemon juice
- 1-1/2 Tablespoons grated lemon rind
- 3 eggs, separated
- 8 Tablespoons sugar, divided
- 1 cup heavy cream, whipped
- Sauce:
- 1 (10 ounce) package frozen raspberries, thawed
- 2 Tablespoons sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon kirsch or Grand Marnier