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Recipes
MUSHROOMS STUFFED WITH CRAB MEAT
By jarren
Remove mushroom stems and chop finely
- 18-24 large mushrooms
- 3 tbsp butter
- 1 onion, finely chopped
- 1 tbsp flour
- 1 1/2 tsp dry mustard
- 3/4 cup milk
- Salt and pepper to taste
- 7 oz cooked crab-meat
- 1 green onion, chopped
- 1 tsp chopped parsley
- Grated Parmesan cheese
BRUSSELS SPROUTS & BABY CARROTS WITH LEMON-CHIVE BUTTER
By jarren
Cook Brussels sprouts and carrots in medium pot of boiling salted water until just tender, about 6 minutes
- 1 1/2 pounds small Brussels sprouts, trimmed, cut in half through core
- 3/4 pound (about 3 bunches) baby carrots with leafy tops, peeled, all but 1 inch of tops trimmed
- 1/4 cup (1/2 stick) butter
- 2 tablespoons chopped fresh chives
- 2 teaspoons grated lemon peel
- 2 teaspoons Dijon mustard
QUINOA & ASPARAGUS SALAD
By jarren
Cook quinoa according to package directions
- 1 cup quinoa
- 1 bunch asparagus
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup grape tomatoes
- 1/4 cup chopped basil
- 1/2 cup herb & garlic goat cheese crumbles
GINGERBREAD CAKE
By jarren
Preheat oven to 350F. Grease the Nordic Ware Bundt pan
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/4 cup shortening
- 2 eggS
- 3/4 cup molasses
- 2 cups all-purpose flour
- 2 tbsp. ground ginger
- 2 tsp. cinnamon
- 1/2 tbsp. baking soda
- 1 tsp. ground cloves
- 1/2 tsp. salt
- 1 cup boiling water
- 1 tbsp. lemon juice
ORANGE CHICKEN TERIYAKI BROCCOLI TOSS
By jarren
Place chicken in a bowl (you should have about 2 cups)
- 8 oz boneless, skinless chicken, sliced into 1/2" strips
- 4 tbsp teriyaki sauce
- 1 medium-size onion
- 1 cup chicken broth
- 2 tbsp frozen orange juice concentrate
- 1 garlic clove, minced
- 1/2 tsp salt
- 2 tsp cornstarch
- 4 cups small broccoli florets
- 1 small red pepper, diced
- 2 tsp sesame oil
- 1-2 tsp hot chili-garlic sauce (optional)
LE GOURMET SALAD DRESSING
By jarren
Excellent
- 1 cup mayonnaise
- 3/4 cup oil
- 3-4 tsp tarragon vinegar
- 2-3 drops Tabasco sauce
- 2-3 drops Worcestershire
- 2-3 French coronations (gherkins)
- 1/2 oz capers
- Salt and pepper to taste
- Consomme or bouillon to thin
- 1 small onion, sliced thinly
BABY ZUCCHINI & PATTY PAN SQUASH SAUTEED IN HERB BUTTER
By jarren
In 10-inch heavy skillet over moderate heat, melt butter
- 3 tablespoons unsalted butter
- 2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise
- 2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
- 1/2 cup (about 32 leaves) fresh mint, loosely packed
CARVER'S CLASSIC CAESAR SALAD
By jarren
In large bowl, use a metal spoon to mash the garlic clove with half the salt
- 1/4 heat romaine lettuce
- 1 large coddled egg
- 1/2 cup croutons
- 1/4 cup grated Parmesan cheese
- 1 strip anchovies
- 1 tsp capers
- 1/2 lemon, juiced
- 6 drops Worcestershire sauce
- 3 drops Tabasco sauce
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 c love garlic
- 1/2 tsp dry mustard
- 1/4 cup olive oil
WARM JALAPENO-CRAB DIP
By jarren
Heat oven to 400F. In a medium saucepan, melt butter over medium-high heat and add garlic
- 6 tbsp unsalted butter
- 1 garlic clove, minced
- 1/4 cup flour
- 1 1/4 cups milk
- 1 container (8 oz) fresh lump crab meat, picked over, cartilage discarded
- 1 1/4 cups shredded sharp white cheddar
- 1 tsp fresh lemon juice
- 4 green onions, thinly sliced
- 2 jalapeno peppers, seeds removed, finely chopped
GLAZED CARROTS & GINGER
By jarren
Bring a pot of water to a boil
- 20 baby carrots (about 1/2 pound), peeled but with 1-inch green top left on
- 1 tablespoon butter
- 1 tablespoon honey
- One 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks
- 1/2 teaspoon thinly sliced red chili pepper