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Recipes
CHICKEN CURRY (Jacquie)
By jarren
Serve with rice and favorite curry condiments, such as cashews, banana chips, diced apples, mango chutney, toasted ...
- 1/2 cup unbleached flour
- Salt and freshly ground pepper, to taste
- 3 boneless whole chicken breasts, halved
- 5 tbsp unsalted butter
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2 green bell peppers, seeded and diced
- 3 tbsp best-quality curry powder (Spice Island)
- 15 oz can stewed tomatoes
- 15 oz can cream of coconut
- Dash Worcestershire sauce
- 1/2 cup raisins
BEST CLASSIC MUFFIN
By jarren
Preheat oven to 350F. In a large bowl, mix together dry ingredients from flour through wheat bran
- 2 cups flour
- 1 1/4 cups sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 tbsp wheat germ
- 1/2 cup wheat bran
- 2 cups carrots, peeled and grated
- 1/4 cup dried cranberries
- 1/4 cup dried blueberries
- 1/4 cup pecans, chopped and toasted
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1/2 cup coconut
- 1 Granny Smith apple, grated
- 3 large eggs
- 3/4 cup canola oil
- 2 tbsp flax seed oil
- 1 tsp vanilla
- 1 1/4 cups orange juice
- Maple syrup, to glaze
SMOKED SALMON PITAS WITH HERBED GOAT CHEESE
By jarren
Cut each pita into 8 wedges
- 6 pita breads or Italian-style flatbreads (7-inch/18 cm)
- 1/4 cup butter, melted (50 mL)
- 8 oz goat cheese, at room temperature (225 g)
- 4 tsp whipping cream (20 mL)
- 1-1/2 tsp fresh lemon juice (7 mL)
- 3 tbsp capers, chopped (45 mL)
- 3 tbsp finely chopped fresh dill (45 mL)
- Freshly ground white pepper
- 8 oz smoked salmon, sliced thin (225 g)
- Garnish: sprigs of fresh dill
BAKED MARINATED FETA
By jarren
Stir together the first seven ingredients in a medium-sized ovenproof container with a lid
- 1 sprig fresh rosemary
- 1 tsp fresh thyme leaves
- 1/2 cup extra-virgin olive oil
- 1 tbsp whole coriander seeds
- 1 tsp chili flakes
- 1 clove garlic, minced
- 1 lb firm Greek feta cheese
CREPES
By jarren
Heat an 8" non-stick frying pan over medium-high
- 2 eggs
- 2/3 cup 1% milk
- 1/2 cup flour
- 1 tbsp butter, melted
- 1 tsp sugar
- 1 tsp vanilla
LEMON SQUARES (Kay Chudleigh)
By jarren
Mix together and put in 8” pan
- 2 cups flour
- 1/2 cup icing sugar
- 3/4 cup butter
- 4 eggs, beaten
- 1/2 cups sugar
- Grated rind of 1 lemon
- 1/3 cup lemon juice
- 1/4 cup flour
- 1/2 tsp baking powder
- Coconut
CRANBERRY UPSIDE DOWN CAKE
By jarren
Preheat oven to 350 and place rack in the centre of the oven
- Topping:
- 1/3 cup unsalted butter
- 2/3 cup light brown sugar
- 1/2 tsp cinnamon
- 8 oz fresh cranberries
- Cake Batter (can substitute white cake mix - will not need all of mix):
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup white sugar
- 1 tsp vanilla
- 2 large eggs, separated
- 1/2 cup milk
- 1/4 tsp cream of tartar
BLUE CHEESE SALAD DRESSING (Chart House)
By jarren
Blend first 6 ingredients at low speed
- 3/4 cup sour cream
- 1/2 tsp dry mustard
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/3 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/3 cup mayonnaise
- 4 oz blue cheese
BEST-EVER STUFFING
By jarren
Position oven racks in top and bottom thirds of oven
- 675 g unsliced loaf of white bread, preferably cut into 1/2-in. cubes
- 1 cup dried cranberries
- 2 tablespoons chopped parsley
- 1 tablespoon finely chopped sage
- 2 teaspoons chopped fresh thyme
- 3 tablespoons butter
- 4 celery stalks, finely chopped
- 2 onions, finely chopped
- 1/2 teaspoon salt
- 2 cups no-salt chicken or vegetable broth
LOBSTER LINGUINE
By jarren
Heat a large straight-sided skillet over medium heat
- 3 tbsp extra-virgin olive oil
- 2 slices bacon, chopped
- 1 shallot, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp Kosher salt
- 2 cups tomato puree
- 1/2 cup heavy cream
- 1 lb linguine
- 1/4 cup freshly grated Parmesan, plus more for garnish
- 1 cup baby arugula, roughly chopped
- 1/4 cup fresh tarragon, roughly chopped
- 1/2 cup fresh basil, roughly chopped, plus more for garnish
- 1 cup frozen peas, thawed
- 3 large lobster tails, cooked and chopped