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Recipes
DEE'S GINGERSNAPS
By jarren
Set the oven at 375F. Line several sheets with parchment
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 1/2 cup molasses
- 2 tsp vinegar
- 1 tbsp freshly cracked white pepper
- 3 tbsp ground ginger
- 1 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 3 1/2 cups unsalted flour
- white sugar for sprinkling
REFRIED BEAN DIP (Butch Bauer)
By jarren
Mix together. Heat and serve with taco chips
- 1 can re-fried beans
- 1/2 lb Velveeta cheese
- 1 can green chilies
- 1/2 medium onion, chopped
- Tabasco or 2 tbsp hot salsa
BLUEBERRY FRENCH TOAST COBBLER
By jarren
Slice bread into 10-14 slices (3/4" thick)
- 1 loaf French bread
- 4 eggs
- 1/2 cup whole milk
- 1/4 tsp baking powder
- 1 tsp vanilla
- 4 1/2 cups blueberries
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 tsp cornstarch
- 2 tbsp melted butter
- Icing sugar
CHICKEN CASSEROLE (Patti)
By jarren
Cook chicken breasts through in frying pan
- 6 chicken breasts, halved
- 2 large heads broccoli, chopped & partially cooked
- 1 can cream of celery soup
- 1 tsp lemon juice
- 1 cup sour cream
- 1 tsp curry (optional)
- 2-3 cups medium Cheddar, grated
- 3/4 cup Panko bread crumbs
Blackberry Hazelnut Meringue
By jarren
Meringue: In food processor, pulse hazelnuts with cornstarch until fine
- Meringue:
- 1 cup whipping cream 35%
- 2 teaspoons liquid honey
- 1 cup blackberries
- 1 cup skinned hazelnuts
- 1/4 cup cornstarch
- 6 egg whites
- 1 cup granulated sugar
WARM BALSAMIC BOK CHOY
By jarren
In small saucepan, cook half onion, chopped; l/4 cup each maple syrup and balsamic vinegar; 1 clove garlic, sliced;...
- 1/2 onion, chopped
- l/4 cup each maple syrup and balsamic vinegar
- 1 clove garlic, sliced
- 1 sprig fresh rosemary
- 8 heads Shanghai bok choy
- 1 tbsp olive oil
- l/4 tsp salt
- 1/2 cup crumbled soft goat cheese
- l/4 cup toasted pumpkin seeds
TAGLIATELLE WITH SHRIMP, ASPARAGUS & COCONUT MILK
By jarren
Bring a large pot of well-salted water to a boil
- Kosher salt
- 1/2 lb. dried tagliatelle or fettuccine
- 1 lb. large shrimp (31 to 35 per lb.), preferably wild-caught, peeled and deveined
- Freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 1 lb. asparagus, trimmed, cut into 1-inch pieces
- 1 large shallot, minced (about 1/4 cup)
- 1 cup lower-salt or homemade chicken broth
- 1 cup well-shaken canned coconut milk
- 3/4 cup frozen peas, thawed
- 2 Tbs. Cognac
- 2 Tbs. thinly sliced fresh chives
FROZEN RASPBERRY CHEESECAKE
By jarren
Combine cookie crumbs and butter; press onto the bottom of an uncreased 9" springform pan
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 3/4 cup icing sugar
- 1 package (10 oz) frozen raspberries, thawed
- 1/2 cup cranberry-raspberry juice
- 1 tsp lemon juice
- 2 cups heavy whipping cream, whipped
SPINACH PHYLLO WRAPS
By jarren
In a large mixing bowl,combine the spinach, onions, seasonings, lemon juic e, oil and feta until well blended
- 3 cups cooked fresh spinach, drained or 300 gm package frozen spinach, drained
- 3 green onions, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 lb feta, broken into small pieces
- 1 lb filo pastry
- 1/2 cup melted butter
MACADAMIA NUT, CRANBERRY, GINGER & WHITE CHOCOLATE MUFFINS
By jarren
Pre-heat oven to 350F. Combine dried cranberries, crystallized ginger, Grand Marnier and hot water, and let sit fo...
- 1/2 cup dried cranberries
- 1 tbsp finely chopped crystallized ginger
- 1 tbsp Grand Marnier
- 1 tbsp hot water
- 1 egg
- 2/3 cup brown sugar
- 1/4 cup melted butter
- 1 cup buttermilk
- 2 1/3 cups cake and pastry flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup white chocolate chips (or chocolate chips)
- 1/2 cup dry roasted macadamia nuts, chopped