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PATTI'S PUNCH

PATTI'S PUNCH

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Mix first 7 ingredients together and float orange slices on top

  • 8 oz maraschino cherries
  • 3 cups orange juice
  • 1 large bottle Collins mix or tonic water
  • 1 large ginger ale
  • 1 large club soda
  • 1 - 26 oz bottle of vodka or gin
  • 4 tbsp grenadiine
  • Orange slices
0/5 (0 Votes)

PROVENCAL PAN SALMON

PROVENCAL PAN SALMON

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Preheat oven to 450F. Line a large baking sheet with parchment or foil

  • 2 zucchini, cut into 1/2" rounds
  • 1 pint cherry tomatoes
  • 1 lb halved baby potatoes
  • 1/4 cup pitted kalamata olives
  • 2 tbsp olive oil
  • 1 tbsp herbes de Provence
  • 1/4 tsp salt
  • 1 lb salmon fillet
  • 1/2 tsp herbes de Provence
  • 1/4 tsp salt
  • Freshly ground pepper
  • Lemon wedges
0/5 (0 Votes)

MUSTARD-CRUSTED BEEF TENDERLOIN WITH RED WINE GLAZE

MUSTARD-CRUSTED BEEF TENDERLOIN WITH RED WINE GLAZE

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Preheat oven to 425°F (220°C)

  • 2 1/2 to 3 lb(1 to 1.5 kg) beef tenderloin roast, trimmed
  • 2 tsp canola oil (10 mL)
  • 1/2 tsp salt (2 mL)
  • 2 tbsp Whole Grain Dijon Prepared Mustard (30 mL)
  • 2 tsp brown sugar (10 mL)
  • 1/4 tsp Ground Cumin (1 mL)
  • 2 tsp fresh Rosemary, finely chopped (10 mL)
  • Freshly ground black pepper to taste
  • 1 cup red wine (250 mL)
  • 1/4 cup sugar (60 mL)
0/5 (0 Votes)

CREAMY COLESLAW

CREAMY COLESLAW

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Combine the cabbage, onion and carrot, in a bowl with enough room to toss

  • 1 1/2 lbs trimmed, green cabbage, thinly shredded into 1/4" strips
  • 1 cup red onion, finely sliced into half-moons
  • 1 cup coarsely shredded carrots
  • 1/4 cup sugar
  • 2 tbsp sea salt
  • 1/2 cup mayonnaise
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp freshly ground black pepper
0/5 (0 Votes)

HONEY-LEMON GRILLED CHICKEN

HONEY-LEMON GRILLED CHICKEN

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In a small bowl, mix together lemon juice, zest, olive oil, oregano, Dijon mustard, honey, onion, garlic, salt and ...

  • Juice and zest of 3 lemons
  • 1/3 cup olive oil
  • 1 tsp oregano
  • 1 tbsp Dijon mustard
  • 2 tbsp honey, plus a drizzle
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 4 skinless, boneless chicken breast halves
  • Grilled lemon wedges
5/5 (1 Votes)

BEER BATTER (for fondue)

BEER BATTER (for fondue)

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Mix dry ingredients. Add eggs and beer

  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 2 tsp salt
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/2 cup beer
0/5 (0 Votes)

PITA POCKET SALAD

PITA POCKET SALAD

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Combine first 7 ingredients and stuff into pita pockets

  • 6 slices bacon, diced and cooked
  • 1 tomato, chopped
  • 1/2 English cucumber, chopped
  • 1/4 lb marble cheese, grated
  • 1 medium head lettuce, chopped
  • Newman's Olive Oil & Vinegar dressing, to taste
  • Salt and freshly ground pepper
  • 4 pita pockets, cut in half and opened
0/5 (0 Votes)

GINGER SPARKLERS

GINGER SPARKLERS

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In a medium bowl, add the flour, baking soda, spices and salt, then mix with a whisk until well combined

  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1/4 cup molasses
0/5 (0 Votes)

VEGETABLE BURRITOS

VEGETABLE BURRITOS

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Heat oil in wide frying pan or wok over medium heat

  • 2 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 250 grams fresh mushrooms, sliced
  • 1 large green or red bell pepper, seeded and cut into thin strips
  • 2 medium carrots, thinly sliced
  • 4 medium zucchini, cut into 1/2" slices
  • 2 large tomatoes, cut into 1/2 wedges
  • 2 small cans green chilies, diced (mild variety)
  • 1/2 cup sliced ripe black olives, drained
  • 1 tsp chili powder
  • 1/2 tsp each of salt, black pepper, cumin and oregano
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 8 to 12 warmed wheat flour tortillas
  • Salsa
  • Sour cream
  • Minced green onions
  • Roasted sunflower seeds
0/5 (0 Votes)

CHOCOLATE PEANUT BUTTER CRUNCH BAR (Cactus Club Cafe)

CHOCOLATE PEANUT BUTTER CRUNCH BAR (Cactus Club Cafe)

By

Lightly grease a loaf pan and line with parchment paper

  • Crunchy Base:
  • 1 cup milk-chocolate chips
  • 3/4 cup peanut butter
  • 1 cup cornflakes
  • Dark Chocolate Mousse:
  • 1 cup dark-chocolate chips
  • 2 cups whipping cream
  • Milk Chocolate Caramel Glaze:
  • 1/2 cup store-bought caramel sauce
  • 1/4 cup milk-chocolate chips
  • 1 tbsp chopped roasted and salted peanuts
4/5 (1 Votes)