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Recipes
BASIC WHITE BREAD
By jarren
Canadian Living
- 1 cup milk
- 2 tbs sugar
- 2 tbs shortening
- 2 tsp salt
- 1 tsp sugar
- 1 cup warm water
- 1 pkg (1 tbs) active dry yeast(such as fleishman's "traditional"yeast)
- 5 cups (approx) all-purpose flour
ROASTED TOMATO & BASIL SOUP
By jarren
Preheat oven to 325F. Put the tomatoes, garlic and onion in an ovenproof dish
- 1 1/4 lbs cherry tomatoes, halved
- 2 garlic cloves, crushed
- 1 red onion, in large chunks
- Sea salt & black pepper
- Extra virgin olive oil
- 1 tbsp balsamic vinegar
- 10 fresh basil leaves, torn
- 2 cups chicken stock
PASTRY CREAM
By jarren
In a mixing bowl, beat the egg yolks and sugar until pale yellow
- Variation Ingredientis:
- 3 egg yolks
- 1/3 cup sugar
- 3 tbsp cornstarch
- 1 cup milk
- 1 tsp vanilla
- 1/4 cup Grand Marnier or Triple Sec (especially for fruit)
- 1/4 cup Kahula (bananas)
PINEAPPLE SAUCE (for ham)
By jarren
Place all ingredients into a saucepan and stir over medium heat until it boils and thickens
- 14 oz can cubed pineapple with juice
- 1 cup brown sugar
- 1 cup water
- 2 tbsp lemon juice
- 2 tbsp cornstarch
HERB & CITRUS ORZO
By jarren
For orzo, in a large skillet, saute mushrooms and onion in oil for 4 minutes
- 1/2 lb sliced fresh mushrooms
- 1 small red onion, chopped
- 1/4 cup extra-virgin olive oil
- 8 oz uncooked orzo pasta
- 1 , 14-oz can chicken broth
- 1/4 cup snipped fresh dill
- 2 tbsp grated lemon peel
- 1/2 cup sliced almonds
- Salt and pepper to taste
RISOTTO (ITALIANO OVEN-BAKED)
By jarren
Preheat oven to 425F. Melt half the butter with oil in an ovenproof Dutch oven or large saucepan set over medium h...
- 1/4 cup salted butter, divided
- 1 tbsp canola & olive oil blend
- 1 small onion, very finely chopped
- 1 tsp dried thyme leaves
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 3 1/2 cups sodium-reduced chicken broth, divided
- 2 tbsp Dijon mustard with Chardonnay
- 2 cloves garlic, minced
- 1/4 tsp each salt and pepper
- 1 1/2 cups Italiano shredded cheese
- 1/4 cup each finely chopped fresh chives, basil and parsley leaves
SHAVED ASPARAGUS SALAD WITH AGED GOUDA & HAZELNUTS
By jarren
Make the Vinaigrette: Whisk all of the ingredients together, cover and refrigerate for up to 3 days
- For the Vinaigrette:
- 3 tbsp seasoned rice vinegar
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey,
- 1 tbsp finely chopped shallot
- Sea salt and freshly ground black pepper to taste
- For the Asparagus:
- 3/4 lb thick asparagus, trimmed
- 3 cups baby arugula
- 1/2 cup toasted, peeled and chopped hazelnuts
- 1 1/2 oz thinly shaved aged Gouda (use a vegetable peeler)
CHINESE FIVE-SPICED CHICKEN
By jarren
In large bowl, stir sherry, sesame oil, five-spice powder and red pepper
- 1/4 cup dry sherry
- 1 teaspoon Asian sesame oil
- 1 teaspoon Chinese five-spice powder
- 1/4 teaspoon ground red pepper, cayenne
- 4 boneless chicken breasts
- 1/2 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
OATMEAL CHOCOLATE CHIP COOKES WITH BLUEBERRIES
By jarren
Combine flour, ground ginger, baking soda and salt in a bowl
- 1 cup flour
- 3/4 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup packed golden brown sugar
- 1/2 cup oil
- 1 egg
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips
- 3/4 cup rolled oats
- 1/2 cup dried blueberries
- 1/4 cup finely chopped crystallized ginger
GRILLED ASPARAGUS WITH LEMON CAPER VINAIGRETTE
By jarren
Asparagus: Brush asparagus with olive oil, and season with salt
- Asparagus:
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- 2 tbsp pine nuts, toasted
- 1/4 cup shaved Parmesan cheese
- Vinaigrette:
- 2 tbsp finely chopped shallots
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp drained capers
- 2 tbsp chopped flat-leaf parsley
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper