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Recipes
SCRAMBLE EGGS WITH CREAM CHEESE
By jarren
Scramble eggs and add small chunks of cream cheese and green onion (stir until cream cheese is almost melted)
- 6 eggs, beaten
- 1/4 cup cream cheese
- 1 green onion, chopped
- Salt and pepper, to taste
YORKSHIRE PUDDING (Food Processor)
By jarren
In food processor or blender, combine flour, milk, eggs and salt; process until a smooth batter forms, scraping dow...
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs
- 1/2 tsp salt
- 1/4 cup beef drippings
CHIMICHURRI SAUCE
By jarren
Puree all ingredients in processor
- 1 cup packed fresh Italian parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup packed fresh cilantro
- 1 garlic clove, peeled
- 3/4 tsp dried crushed red pepper
- 2 tbsp fresh oregano
- 1/2 tsp salt
STRAWBERRY PISTACHIO TORTE
By jarren
Heat oven to 325F. Coat a 9" round cake pan with baking spray, then line the bottom with parchment
- Cake:
- 1/2 cup shelled pistachios, plus extra to garnish
- 1 1/4 cup sugar, divided
- 1 1/2 cups flour
- 1/2 tsp salt
- Zest of 1 lemon
- 1/2 tsp baking powder
- 6 egg yolks
- 1 cup unsalted butter, melted and cooled
- For the topping:
- 1/2 cup strawberry jam
- 1 quart strawberries, hulled
- 6 oz plain Greek yogurt
- 2 tbsp honey
- 1/2 tsp vanilla
ORANGE SPICED KOREAN FLANK STEAK
By jarren
Mince garlic, grate ginger and place in small bowl
- 2 garlic cloves
- 3 tbsp grated fresh ginger
- 1/3 cup soy sauce
- 2 tbsp frozen orange juice concentrate
- 2 tsp sesame oil
- 2 tsp onion powder
- 1/2 tsp cayenne pepper
- 2 lb flank steak
PESTO TORTA
By jarren
With electric mixer, beat the Cream Cheese and 1 Cup Butter till smooth and creamy
- 6 " or 8 " Springform Pan & Cheesecloth
- 2 - 8 oz. Pkgs. Cream Cheese, softened
- 1 Cup Butter, plus 2 Tbsp. at room temperature
- 2 ozs. Sun Dried Tomatoes, dry packed, no oil
- 2 Cups Fresh Basil Leaves, tightly packed
- 1/2 Cup Fresh Parsley
- 1/3 Cup Pine Nuts, lightly toasted & cooled
- 2 Cloves Garlic
- 1/4 tsp. Salt
- 1/2 Cup Olive Oil
- 3/4 Cup Grated Parmesan Cheese
SMOKED SALMON BITES WITH DILL CAPER CREAM
By jarren
With rolling pin or bottle, flatten each slice of bread
- 7 slices white bread
- 1 tbsp (15 mL) extra-virgin olive oil
- 26 capers
- 1/4 cup (60 mL) light mayonnaise
- 2 tsp (10 mL) finely chopped fresh dill, (or 1/2 tsp dried dill-weed)
- 1 tsp (5 mL) lemon juice
- 1/4 tsp (1 mL) pepper
- 5 thin slices smoked salmon
- 1 piece (3 inches/8cm) English cucumber
FRUIT SALSA
By jarren
This zesty sauce goes well with any grilled fish or chicken
- 1/2 cup (125 ml) chopped fresh or canned pineapple
- 1/2 cup (125 ml) finely chopped mango, fresh or canned
- 1 red or green chili pepper, seeded, finely chopped
- 1/2 cup (125 ml) orange segments, chopped
- 3 tablespoons (45 ml) finely chopped purple onion
- 2 teaspoons (10 ml) lime juice
- Zest of 1 time
- 1 tablespoon (15 ml) each fresh cilantro and mint
- Pepper to taste
- 1 tablespoon (15 ml) raspberry or white wine vinegar
- 1 tablespoon (15 ml) olive or safflower oil
BLACK FOREST PIE
By jarren
Crust: Mix wafer crumbs with butter until moistened; press into bottom and all the way up side of 9-inch (23 cm) ...
- Crust:
- 1-1/4 cups (300 mL) chocolate wafer crumbs
- 1/3 cup (75 mL) butter, melted
- Chocolate Filling:
- 225 g semisweet chocolate (about 8 oz), finely chopped
- 1-2/3 cups (400 mL) whipping cream (35%)
- 2 tsp (10 mL) vanilla
- Cherry Filling:
- 3 cups (750 mL) frozen sweet cherries
- 2/3 cup (150 mL) granulated sugar
- 2 tsp (10 mL) lemon juice
- 2 tbsp (30 mL) cornstarch
- 3 tbsp (45 mL) kirsch
- Topping:
- 115 g semisweet chocolate (about 4 oz), chopped
- 3/4 cup (175 mL) whipping cream (35%)
- 4 tsp (18 mL) icing sugar
- 2 tsp (10 mL) kirsch
- 15 g semisweet chocolate (about 1/2 oz), shaved
TOMATO-COCONUT SHRIMP CURRY
By jarren
In saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes
- 1 tbsp vegetable oil
- 1 sweet onion, sliced
- 2 tbsp grated fresh ginger
- 1 clove garlic, minced
- 2 tsp turmeric
- 1 tsp each yellow mustard seeds, garam masala and chili powder
- 2 cups fresh tomato sauce
- 1 can coconut milk
- 1/2 tsp sugar
- 1/4 tsp salt
- 450 g jumbo shrimp (21 to 24 count), peeled and deveined
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro