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Recipes
OATMEAL CLUSTERS (Jacquie)
By jarren
In a saucepan, boil the first four ingredients for 3 minutes
- 2 cups Sugar
- 1/2 cup Butter
- 3 tbsp Cocoa Powder
- 1/2 cup Milk
- 3 cups Oatmeal
- 1/2 cup Coconut (optional)
SWEET & SOUR SPARERIBS
By jarren
Spread ribs, meaty side up in in shallow pan
- 3 lbs spareribs, cut
- 2/3 cup brown sugar
- 2 tbsp cornstarch
- 2 tsp dry mustard
- 2/3 cup vinegar
- 1 cup crushed pineapple, undrained
- 1/2 cup ketchup
- 1/2 cup water
- 1/4 cup chopped onion
- 2 tbsp soy sauce
BALSAMIC-GLAZED BRUSSELS SPROUTS WITH PANCETTA
By jarren
Pat brussels sprouts dry. If larger than 1" in diameter, cut in half lengthwise
- 1 lb small brussels sprouts, washed and trimmed
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- Kosher salt
- Freshly ground pepper
- 1/4 lb pancetta, finely diced
- 2 tbsp finely diced shallots
- 1/2 tsp minced garlic
- 1/4 cup balsamic vinegar
- 1 cup chicken stock
CAESAR SALAD DRESSING
By jarren
Combine mustard, lemon juice and egg yolk in a medium-size glass or stainless steel bowl
- 1 tbsp smooth Dijon mustard
- 1 tbsp lemon juice
- 1 egg yolk
- 1/2 cup olive oil
- 1 clove garlic, minced
- 3 anchovy filets, mashed or pureed
- 1 tbsp Worcestershire sauce
- 2 tsp red wine vinegar
- 1/2 tsp hot sauce
- 1/2 cup olive oil
ASPARAGUS & PEA SALAD WITH MINT
By jarren
- 1 1/2 cups peas, cooked
- 1 lb asparagus
- 6 cups salad greens
- 3 tbsp chopped mint
- 1/4 cup shaved Parmesan
- 8 slices prosciutto, cut in strips or pancetta, diced and cooked
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
- 1/2 cup olive oil
SALAD GREENS WITH APPLES, WALNUTS & BRIE
By jarren
Combine first 4 ingredients in a small bowl
- 1 tbsp cider vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 2 tsp honey, or to taste
- Salt and pepper to taste
- 4 cups baby salad greens, washed and dried
- 12 to 16 thin, half slices of red apple
- 2 to 3 tbsp walnut pieces, toasted
- 2 1/2 oz brie cheese, cut into small cubes
NUTS & BOLTS
By jarren
Put cereal, pretzels, nuts, etc
- 1 large box Cheerios
- 1 large box Shreddies
- 1 box Crispex
- 1 box pretzels
- 1 can cashews (optional)
- 1 can peanuts
- 1 box Cheese Nips or Goldfish (optional)
- 1 tsp marjoram
- 1 tsp savory
- 1 tsp onion salt
- 1 tsp garlic salt
- 1 tbsp seasoning salt
- 1/8 tsp cayenne pepper
- 1 tbsp hickory smoked salt
- 1 1/4 - 1 1/2 lb butter
MERLOT BRISKET
By jarren
Spread half of onions in roasting pan; lay brisket on top
- 3 yellow onions, sliced in rings
- 5 lb beef brisket
- 1 bottle (12 oz) chili sauce
- 1 package onion soup mix
- 1/2 bottle Merlot (the cheaper the better)
ISLAND PARADISE SALAD
By jarren
For the dressing, combine the honey, lime juice, canola oil and lime zest in a jar with ta tight-fitting lid
- Honey Lime Dressing:
- 3 Tablespoons honey
- 2 Tablespoons fresh lime juice
- 1 Tablespoon canola oil or vegetable oil
- 1 teaspoon grated lime zest
- Salad:
- 1-1/2 to 2 cups frozen sugar snap peas
- 3 cups torn romaine
- 1 avocado, cup into 1/2-inch pieces
- 1 large ripe mango, peeled and cut into 1/2-inch pieces
- 1 small red onion, thinly sliced and separated into rings
- 1/2 cup shredded unsweetened coconut, lightly toasted.
60'S SHRIMP DIP
By jarren
In a large bowl, with electric mixer, beat cream cheese, sour cream an salad dressing mix until fluffy
- 1 cup cream cheese, softened to room temperature
- 1 cup sour cream
- 1 package Good Seasons Italian salad dressing mix
- 200 gm can shrimp, drained and rinsed