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Recipes
PINK SHRIMP DIP
By jarren
Combine all ingredients and mix until smooth
- 2 tbsp ketchup
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/2 medium onion, finely chopped
- 1 4 1/2 oz can drained shrimp
- 1 4 oz pkg cream cheese
- 1/3 cup sour cream
- 1/8 tsp pepper
TEX-MEX CHEESE FONDUE
By jarren
Place both cheeses in large bowl
- Serve with:
- 1 1/4 lbs Gruyere or Swiss cheese, grated
- 1 lb Monterey Jack cheese, grated
- 1/4 cup flour
- 2 garlic cloves, halved
- 2 1/2 cups dry white wine
- 3 tbsp tequila
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped jalapeno chill with seeds
- Salt and freshly ground pepper
- Crusty bread cubes
- Sausages (such as kielbasa or hot Italian), cooked and sliced
- Assorted fresh vegetables
- Tortilla chips
POMANDER PORK
By jarren
For marinade: Combine ingredients and pour over pork
- For Marinade:
- 1 (5-pound) boneless pork loin
- 1/2 cup fresh lemon juice
- 1/2 cup soy sauce
- 1/2 cup red wine
- 1/2 teaspoon ground ginger
- For Sauce:
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 20 whole cloves, tied in cheesecloth
- 1/2 teaspoon cinnamon
- 1 tablespoon grated orange zest
- 1 cup fresh orange juice
- 3 orange slices, halved (optional)
BLACKBERRIES IN WHITE RUM
By jarren
Melt the butter on low heat in a saucepan
- 2 tsp unsalted butter
- 1/4 cup sugar
- 2 tbsp lime juice
- 2 tbsp white rum
- 1/4 tsp grated lime zest
- 2 cups blackberries (or raspberries)
CHEESE MEDLEY DIP
By jarren
Combine all in a blender and whirl till smooth
- 1/2 c. light mayonnaise
- 1/2 c. finely chopped fresh spinach
- 1/4 c. grated Cheddar
- 1/4 c. grated Parmesan
- 1/4 c. ricotta (I used part skim)
- 2 oz. light cream cheese
- 2 tbsp. crumbled blue cheese
- 1 tbsp. fresh basil or 1 tsp. dried
- 2 cloves garlic, minced
- 1 tsp. Worchestershire sauce
MIXED GREEN SALAD WITH SHRIMP & MUSHROOMS
By jarren
Whisk vinegar, tarragon and shallot in small bowl to blend
- 3 tbsp raspberry vinegar
- 3 tbsp minced fresh tarragon
- 2 tbsp minced shallot
- 2/3 cups plus 2 tbsp extra-virgin olive oil
- 12 oz assorted wild mushrooms (such as crimini & stemmed shitake), sliced
- 1/2 lb cooked deveined large shrimp
- 4 cups mixed baby greens
- 1 cup watercress
- 1/2 head radicchio, torn into bite-size pieces
- 1/4 cup pumpkin seeds
- 4 oz crumbled Chevre
- 1/2 lemon
- Seasoned salt
- Lemon Pepper
ASIAN-STYLE MEATBALLS IN PLUM, LIME & PINEAPPLE SAUCE
By jarren
Preheat the oven to 375F (180C)
- For the meatballs:
- 1 lb ground beef
- 1/4 cup medium unsweetened coconut
- 1 large egg
- 2 tsp chopped fresh ginger
- 1 garlic clove, finely chopped
- 1 tbsp soy sauce
- For the sauce:
- 1 tbsp vegetable oil
- 1 diced green bell pepper
- 1 cu[ unsweetened pineapple tidbits
- 1 jar plum sauce
- 1/2 cup unsweetened pineapple juice
- 2 tsp chopped fresh ginger
- Juice of 1 medium lime
- 2 tbsp soy sauce
FETTUCINE ALFREDO
By jarren
Cook fettuccine 6-8 minutes, drain and return to pot
- s3/4 lb uncooked fettuccine
- Boiling salted water
- 6 tbsp unsalted butter
- 2/3 cup whipping cream
- Pinch nutmeg
- 1/2 tsp salt
- Pinch white pepper
- 1 cup fresh grated Parmesan cheese
- 2 tbsp chopped fresh parsley
DILL DIP
By jarren
Combine, cover and refrigerate for 24 hours
- 1/2 cup sour cream
- 2/3 cup mayonnaise
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried dill or 1 tbsp fresh dill
- 1 tsp Worcestershire sauce
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
MEXICAN TORTILLA SOUP
By jarren
In a large saucepan, melt butter, then add shallots and saute for several minutes, until tender
- 1 tbsp butter
- 4 small shallots, finely chopped
- 1 large tomato, peeled and finely chopped
- 1 jalapeno pepper, seeded and minced
- 6 cups chicken stock
- 1 lime, juiced
- Pinch sugar
- 2 cups cooked chicken (rotisserie chicken, remove and discard skin and shred meat)
- Salt and freshly cracked pepper
- 1 ripe avocado, cubed
- Tortilla chips
- 1 tbsp cilantro, chopped