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Recipes
COQ AU VIN
By jarren
Cut bacon into 1/4"x 1" pieces
- 4 oz lean bacon
- 2 tbsp butter
- 3 lb chicken breasts
- 1/2 tsp salt
- 1/8 pepper
- 1/4 cup cognac
- 3 cups full bodied red wine (such as Burgundy, Cotes du Rhone or Chianti)
- 1 - 2 cups beef bouillon
- 1/2 tsp tomato paste
- 2 cloves mashed garlic
- 1/4 tsp thyme
- 1 bay leaf
- 12 to 24 brown-braised onions
- 1/2 lb sauteed mushrooms
- salt and pepper
- 3 tbsp flour
- 2 tbsp softened butter
- Sprigs of fresh parsley
MULTIGRAIN ENGLISH MUFFIN BREAD
By jarren
In mixing bowl, dissolve yeast in water
- 1 package active dry yeast
- 1 1/4 cups warm water
- 1/3 cup white wheat flour
- 1/3 cup quick cooking oats
- 1/3 cup wheat germ
- 1 tbsp sugar
- 3/4 tsp salt
- 2 cups flour
- 1/4 cup cornmeal
GREEN BEAN SALAD WITH PROSCIUTTO
By jarren
This recipe calls for aged Sherry (instead of vinegar), which gives the dressing an added kick
- 1 1/2 pounds green beans, trimmed
- 1 (3 ounce) package thinly sliced prosciutto, cut crosswise into thin strips
- 3 tablespoons aged Sherry
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh chives
- 1/4 cup olive oil
- 1 2-to 3-ounce wedge ricotta salata (salted dry ricotta cheese)*
ROASTED CAULIFLOWER WITH LEMON BUTTER
By jarren
Cut cauliflower into florets to make about 6 cups
- 1 head of cauliflower
- 1/4 tsp salt
- 1/4 cup butter, melted
- 4 tsp lemon juice
- 1 tsp grainy mustard
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp chopped parsley
CHEESE & BACON DIP
By jarren
Cook bacon until crisp, thoroughly drain on a paper towel
- 2 slices bacon, finely chopped
- 8 oz cream cheese, cubed
- 1/4 cup sour cream
- 2 tbsp mayonnaise
- 2 tbsp horseradish
- 2 tbsp finely chopped green onion
- 1 clove garlic, minced
- 3/4 cup shredded sharp Cheddar cheese
- Freshly ground black pepper
CARAMEL APPLE FRENCH TOAST
By jarren
In saucepan, cook brown sugar, butter and corn syrup until syrupy
- 1 cup firmly packed brown sugar
- 1/2 cup butter
- 2 tbsp corn syrup
- 3 Granny Smith apples, peeled, cored and thinly sliced
- 1 loaf French bread, sliced 1/2 inch thick
- 4 large eggs
- 1 1/2 cups milk
- 1 tsp vanilla
BACON & TOMATO DUNK
By jarren
Combine all the ingredients in a food processor fitted with the metal blade, in a blender, or in a mixing bowl, tak...
- 10 slices bacon, cooked until crisp, drained on paper towels, and cooled
- 3 large, ripe tomatoes, peeled, seeded, and finely chopped
- 1 cup mayonnaise, homemade or purchased
- 1 tablespoon Dijon mustard
- 1/4 cup minced green onions (scallions), white and green parts
- 1/4 cup minced fresh parsley
- Dash of hot pepper sauce
CLASSIC PUMPKIN PIE WITH PECAN STREUSEL
By jarren
Make the Dough: Cut the butter into 6 pieces and put in the freezer
- For the Dough:
- 1/2 cup unsalted butter
- 1 1/4 cups unbleached flour; more for rolling
- 2 tsp sugar
- 1/2 tsp salt
- For the Filling:
- 15 oz can pure pumpkin puree (1 3/4 cups)
- 1/2 cup ;packed light brown sugar
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch table salt
- 1 1/3 cups half-and-half
- 1 tsp pure vanilla extract
- 2 large eggs, at room temperature
- For the Streusel:
- 3/4 cup pecans, toasted and chopped
- 1/4 cup firmly packed dark brown sugar
- 2 tbsp flour
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter
- Whipped cream, for serving
POTATO PIZZA WITH HAM & PEPPERS
By jarren
In a saucepan of boiling water, simmer sliced potatoes for eight minutes; gently drain in a colander
- 4 medium potatoes, thinly sliced
- 1 medium onion or leek, thinly sliced
- 1 red pepper, thinly sliced
- 4 oz ham or pepperoni, cut in thin strips
- 1 tbsp olive oil
- 1/4 tsp garlic salt (or 1 small clove garlic, minced & add 1/2 tsp salt)
- 1/4 tsp pepper
- 8 oz Mozzarella or mixed cheeses, shredded
HOT CHINESE CHICKEN SALAD
By jarren
Roll chicken in cornstarch
- 2 boneless, chicken breasts
- 1/4 cup cornstarch
- 1/8 tsp garlic powder
- 1/3 cup water chestnuts
- 1 can mushrooms, drained
- 1 cup diced celery
- 1 cup chopped green onion
- 1 large tomato
- 1/4 cup soy sauce
- 1 tsp MSG
- 2 cups shredded lettuce or bok choy
- 1/4 cup oil