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Recipes
ROASTING TURKEY TIMES
By jarren
Note difference between stuffed and unstuffed
- Weight Stuffed Unstuffed
- 10-12 lb (4.5-5.5 kg) 3 1/2 - 3 3/4 hours 3 - 3 1/4 hours
- 12-16 lb (5.5 - 7 kg) 3 3/4 - 4 hours 3 1/4 - 3 1/2 hours
- 16-22 lb (7-10 kg) 4 4/12 hours 3 1/2 - 4 hours
- 20-25 lb (10-12 kg) 4 1/2 - 5 1/2 hours 4 - 5 hours
YORKSHIRE PUDDING (Joyce McKinlay)
By jarren
Mix in morning and let set at room temperature during the day, whisk often
- 1 cup 2% milk (warmed)
- 1 cup flour
- 1/2 tsp salt
- 2 eggs, beaten
LASAGNA (Patti)
By jarren
Cook first 13 ingredients in olive oil
- 1 lb ground hamburger
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 tbsp chopped fresh parsley
- 3 tsp oregano
- 1 1/2 tsp basil
- 3 tsp salt
- 1/2 tsp pepper
- 3/4 cup cooked, sliced mushrooms
- 1/8 tsp cayenne
- 2 tbsp Parmesan cheese
- 1 tsp garlic powder
- 1 egg
- 1/4 cup olive oil
- 1 - 28 oz can diced tomatoes
- 2 - 6 oz cans tomato paste
- 3/4 cup dry red wine
- 1 can spaghetti sauce
- 1 lb Mozzarella cheese, grated
- 1/2 lb Cheddar cheese, grated
- 1 lb ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 package (1 lb) lasagna noodles
OVERNIGHT CRANBERRY FRENCH TOAST
By jarren
Sprinkle cranberries and pecans evenly over bottom of a greased 9" x 13" baking dish
- 3/4 cup dried cranberries
- 1/4 cup chopped toasted pecans
- 8-10 slices French bread, 1" thick
- 6 eggs
- 1/4 cup butter, melted
- 2 tsp grated orange peel
- 2 tsp vanilla
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 cups homo milk
- 1 1/2 cups orange juice
- Icing sugar
SHRIMP BISQUE
By jarren
Peel and de-vein shrimp, reserving shells
- 1 lb frozen raw shrimp, thawed and rinsed
- 2 tbsp butter
- 2 tbsp oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 2 cloves garlic, finely chopped
- 1/4 cup dry sherry
- 2 tbsp brandy
- 3 cups chicken broth
- 2 cups canned diced tomatoes
- 1 cup clam nectar
- 1 bay leaf
- 1 sprig fresh thyme
- 1/4 cup long grain rice
- 2 tbsp tomato paste
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper, optional
- 1 tbsp butter
- 2 tbsp dry white wine
- 2/3 cup whipping cream
- 1 tbsp fresh lemon juice
- Salt and freshly ground pepper
- 1-2 tsp brandy, optional
RUBIES IN THE SNOW
By jarren
To make the white chocolate cream, pur 1 cup of the whipping cream into a small saucepan and place over medium heat
- White Chocolate Cream:
- 2 cups whipping cream
- 4 oz white chocolate, grated or finely chopped
- 4 egg whites from extra-large eggs
- 1 tsp vanilla
- 1 , 10-oz jar best-quality strawberry preserves
- 1/4 cup Grand Marnier
- 4 cups stemmed strawberries
ZESTY BARLEY PILAF
By jarren
In a medium saucepan, saute onions and mushrooms in butter until tender, about 5 minutes
- 2 cups (500 mL) chopped onions
- 1 cup (250 mL) chopped fresh mushrooms
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) pearl barley, rinsed and drained
- 2 cups (500 mL) canned chicken broth
- 1 1/2 tsp (7 mL) hot pepper sauce
- 1/4 tsp (1 mL) salt
- 1 1/2 cups (375 mL) cubed zucchini
- 1 cup (250 mL) diced red bell pepper
BALSAMIC ROAST POTATOES WITH FETA & MINT
By jarren
To make the vinaigrette, whisk the Dijon, salt, garlic and balsamic vinegar together
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2 mL) sea salt
- 1 clove garlic, minced
- 4 tbsp (60 mL) balsamic vinegar
- 1/2 cup (125 mL) extra virgin olive oil
- 4 large russet potatoes
- 1/2 tsp (2 mL) salt
- 1 tbsp (15 mL) extra virgin olive oil
- 1/2 cup (125 mL) crumbled feta cheese
- 1/2 cup (125 mL) coarsely chopped mint
- Freshly ground black pepper
QUICHE
By jarren
Prepare pastry crust. Layer with all but milk, eggs, nutmeg and Parmesan
- 1 pastry crust
- 6-8 slices cooked bacon, chopped
- 1/2 cup cooked, sliced mushrooms
- 1/4 cup celery, chopped
- 2 green onions, chopped
- 1 1/2 cups Swiss cheese
- Salt and pepper
- 1 3/4 cups 1/2 and 1/2 cream
- 5 eggs, beaten
- 1/4 tsp nutmeg
- 1/4 cup Parmesan cheese
SWEET & SASSY PORK TENDERLOIN WITH PINEAPPLE
By jarren
In a bowl, whisk jam with vinegar, soy, red pepper flakes, garlic and cornstarch
- 1/4 cup apricot or peach jam
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1/2 tsp hot red pepper flakes
- 1 garlic clove, minced
- 1 tbsp cornstarch
- 1 pork tenderloin
- 1/2 head broccoli
- 1/4 pineapple
- 1 tbsp vegetable oil
- Handful of snow peas or snap peas, trimmed
- 1 green onion, thinly sliced