Jarren's profile page
Recipes
DILL PICKLES (Mom)
By jarren
Bring brine to a boil. Pour boiling mixture into jars (cover all of pickles) and seal tightly
- Fill 1/2 pint jars with:
- Pickling cucumbers
- 1/4 tsp crushed red pepper
- 1/4 to 1/2 clove garlic
- 1/8 tsp Alum (can be purchased at pharmacies)
- 1/4 to 1/2 tsp pickling spice
- Fresh dill flowers and dill leaves
- Brine:
- 1 quart vinegar
- 3 quarts distilled water
- 1 scant cup pickling salt
GREENS WITH RASPBERRIES & CANDIED PECANS
By jarren
Calgary Herald
- 1/3 cup sugar
- 1 tsp butter
- 1/2 cup pecans
- 1/4 cup raspberry or red wine vinegar
- 2 tbsp olive oil
- 2 tsp honey
- 1 tbsp mayonnaise
- 1/4 tsp freshly ground pepper
- 8 cups torn mixed greens
- 1/3 cup sliced Walla Walla or Vidalia onion
- 1 cup raspberries
- 1 cup crumbled feta cheese
SHERRIED BRIE PATE
By jarren
Fore easier removal of rind, place brie in freezer for 30 minutes
- 8 oz brie cheese 250 g
- 8 oz cream cheese, softened 250g
- 2 tbsp dry sherry 25ml
- 2 tbsp finely chopped toasted walnuts 25ml
GREEN BEANS WITH WATER CHESTNUTS & GINGER
By jarren
Trim green beans and cut into 2" pieces
- 1 lb green beans
- 2 tbsp canola oil
- 2 tbsp thinly sliced green onions
- 1 clove minced garlic
- 1 tbsp minced fresh ginger
- 1 cup drained, sliced water chestnuts,
- Pince of crushed red pepper flakes
- 2 tbsp soy sauce
- 1 tsp sesame oil
EGG FRITTATA
By jarren
Melt butter in skillet over medium-low heat
- 2 tbsp bacon
- 6 green onions, chopped
- 12 eggs, beaten
- 1 1/3 cups milk
- 3/4 tsp seasoned salt
- 1 1/2 cups diced ham
- 3 cups shredded Cheddar cheese
- 1 cup sliced mushrooms
PARSLEY & MUSTARD-CRUSTED BEEF TENDERLOIN WITH ROASTED GARLIC & THYME BUTTER
By jarren
Pam Leiper
- Beef:
- 2 lb beef tenderloin, cleaned & trimmed
- 2 tbsp olive oil
- Salt to taste
- 1/4 cup grainy mustard
- 1/4 cup flat-leaf parsley, finely chopped
- Roasted Garlic & Thyme Butter:
- 2 heads garlic
- 10 sprigs of thyme, plus 1 tsp, finely chopped
- 2 tbsp olive oil
- 1/2 cup salted butter, at room temperature
- Freshly ground black pepper, to taste
ROMAINE HEARTS WITH SAUVIGNON BLANC VINAIGRETTE
By jarren
Heat the wine in a saucepan over high heat, reducing to 1/4 cup
- Vinaigrette:
- 1/2 head of romaine per person, outside leaves removed
- 4-5 oz goat cheese, crumbled
- chopped Italian parsley
- garlic croutons
- 1 cup Sauvignon Blanc
- 1 shallot, peeled and finely chopped
- 1/2 of one large lemon juiced and zested, zest finely chopped
- 1 tbsp white wine vinegar
- salt and pepper
- 1/4 cup olive oil
ORANGE FRENCH TOAST
By jarren
Beat together eggs, salt and 2/3 cup orange juice
- 2 eggs
- 1/4 tsp salt
- 2/3 cup orange juice
- 1 tsp grated orange peel
- 10 slices French bread
- 2/3 cup fine dry bread crumbs
- 1 cup light corn syrup
- 1/4 cup orange juice
CRAB SALAD MELTS WITH GREEN OLIVES
By jarren
Place crab-meat in sieve; pick through to remove any cartilage
- 2 pkgs (each 7 oz) frozen crab-meat, thawed
- Half of sweet red pepper, diced
- 1 green onion, sliced
- 1/4 cup mayonnaise
- 2 tbsp minced green olives
- 1 tbsp Dijon mustard
- 1/2 tsp paprika
- Pinch each salt and pepper
- 4 slices whole grain pumpernickel bread
- 1/2 cup shredded Swiss or Cheddar cheese
PINEAPPLE SALSA
By jarren
Mix all ingredients in a glass bowl
- 1 1/2 cups fresh pineapple, chopped
- 1/4 cup red onion, chopped
- 2 tbsp granulated sugar
- 1 tsp fresh lemon juice
- 1/2 to 1 tsp jalapeno pepper, finely chopped
- 1 tsp fresh ginger, finely minced
- 1 tbsp fresh mint, chopped