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FLAX COOKIES

FLAX COOKIES

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In bowl, beat together butter and sugars until light; beat in egg and vanilla

  • 1/2 cup softened butter
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup flour
  • 3/4 cup quick cooking rolled oats
  • 2/3 cup flaxseeds
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • Raspberry or strawberry jam
0/5 (0 Votes)

DOUBLE-CRUST PIE DOUGH

DOUBLE-CRUST PIE DOUGH

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While it is cold, cut the butter into small pieces and then leave it out of the fridge for 30 minutes

  • 1 cup cold unsalted butter
  • 2 1/3 cups flour
  • 4 tsp sugar
  • 1 tsp salt
  • 1 egg, directly from the fridge
  • 2 tbsp cold water
  • 2 tsp white vinegar or lemon juice
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SZECHUAN GREEN BEANS

SZECHUAN GREEN BEANS

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Heat a heavy pan over medium-hgih heat and add the canola and sesame oils

  • 1 tbsp canola oil
  • 1 tsp sesame oil, optional
  • 1/2 lb green beans, stem ends trimmed
  • 2 tsp grated fresh ginger
  • 1 garlic clove, minced
  • 2 green onions, chopped
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 small squirt Sriracha (chili paste), or to taste
  • Toasted sesame seeds, optional
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CHEESE BALL

CHEESE BALL

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Mix first 4 ingredients together and shape into a ball

  • 2 , 8 oz packages of cream cheese
  • 1 , 8 oz package of Cheddar cheese
  • 2 tbsp Worcestershire sauce
  • 1 tbsp green pepper, finely chopped
  • 1 tbsp green onion, finely chopped
  • 1/2 cup chopped walnuts
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NICOISE SALAD WITH SALMON

NICOISE SALAD WITH SALMON

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Dijon Vinaigrette: In a blender or food processor fitted with the metal blade, process the vinegar, onion, mustard,...

  • Dijon Balsamic Vinaigrette:
  • Dijon Balsamic Vinaigrette:
  • Dijon Balsamic Vinaigrette:
  • 1/3 1/3 1 cup plus 1 tbsp balsamic vinegar
  • 1/3 1/3 1 cup plus 1 tbsp balsamic vinegar
  • 1/3 1/3 1 cup plus 1 tbsp balsamic vinegar
  • 2 2 2 tbsp minced red onion
  • 2 2 2 tbsp minced red onion
  • 2 2 2 tbsp minced red onion
  • 2 2 2 tbsp Dijon mustard
  • 2 2 2 tbsp Dijon mustard
  • 2 2 2 tbsp Dijon mustard
  • 1/8 1/8 1/8 tsp Kosher salt
  • 1/8 1/8 1/8 tsp Kosher salt
  • 1/8 1/8 1/8 tsp Kosher salt
  • 1/4 1/4 1/4 ts freshly ground black pepper
  • 1/4 1/4 1/4 ts freshly ground black pepper
  • 1/4 1/4 1/4 ts freshly ground black pepper
  • 1 1 1 cup extra virgin olive oil
  • 1 1 1 cup extra virgin olive oil
  • 1 1 1 cup extra virgin olive oil
  • 1 1 1 tbsp chopped fresh basil
  • 1 1 1 tbsp chopped fresh basil
  • 1 1 1 tbsp chopped fresh basil
  • 6 6 6 oz green beans, trimmed
  • 6 6 6 oz green beans, trimmed
  • 6 6 6 oz green beans, trimmed
  • Herb Crusted Salmon:
  • Herb Crusted Salmon:
  • Herb Crusted Salmon:
  • 3 3 3 green onions, including light green parts, minced
  • 3 3 3 green onions, including light green parts, minced
  • 3 3 3 green onions, including light green parts, minced
  • 3 3 3 tbsp chopped fresh Italian parsley
  • 3 3 3 tbsp chopped fresh Italian parsley
  • 3 3 3 tbsp chopped fresh Italian parsley
  • 3 3 3 tbsp chopped fresh basil
  • 3 3 3 tbsp chopped fresh basil
  • 3 3 3 tbsp chopped fresh basil
  • 2 2 2 tsp chopped fresh oregano
  • 2 2 2 tsp chopped fresh oregano
  • 2 2 2 tsp chopped fresh oregano
  • 2 2 2 tsp chopped fresh thyme
  • 2 2 2 tsp chopped fresh thyme
  • 2 2 2 tsp chopped fresh thyme
  • 1 1 1 garlic clove, minced
  • 1 1 1 garlic clove, minced
  • 1 1 1 garlic clove, minced
  • 1/4 1/4 1/4 cup extra virgin olive oil
  • 1/4 1/4 1/4 cup extra virgin olive oil
  • 1/4 1/4 1/4 cup extra virgin olive oil
  • 4 4 oz Six 4 oz salmon fillets, skin and pin bones removed
  • 4 4 oz Six 4 oz salmon fillets, skin and pin bones removed
  • 4 4 oz Six 4 oz salmon fillets, skin and pin bones removed
  • 1 1 1 tsp Kosher salt
  • 1 1 1 tsp Kosher salt
  • 1 1 1 tsp Kosher salt
  • 1/8 1/8 1/8 tsp freshly ground black pepper
  • 1/8 1/8 1/8 tsp freshly ground black pepper
  • 1/8 1/8 1/8 tsp freshly ground black pepper
  • 6 6 6 tsp Dijon mustard
  • 6 6 6 tsp Dijon mustard
  • 6 6 6 tsp Dijon mustard
  • Salad:
  • Salad:
  • Salad:
  • 1 1 1 lb mixed baby greens
  • 1 1 1 lb mixed baby greens
  • 1 1 1 lb mixed baby greens
  • 12 12 12 oz grape tomatoes, halved
  • 12 12 12 oz grape tomatoes, halved
  • 12 12 12 oz grape tomatoes, halved
  • 1/2 1/2 1/2 cup pitted and halved Kalamata olives
  • 1/2 1/2 1/2 cup pitted and halved Kalamata olives
  • 1/2 1/2 1/2 cup pitted and halved Kalamata olives
  • 3 3 3 tbsp nonpareil capers, rinsed and drained
  • 3 3 3 tbsp nonpareil capers, rinsed and drained
  • 3 3 3 tbsp nonpareil capers, rinsed and drained
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Freshly ground black pepper
  • 3 1/2 3 1/2 to cups Roasted Yukon Gold Potatoes, cooled to room temperature
  • 3 1/2 3 1/2 to cups Roasted Yukon Gold Potatoes, cooled to room temperature
  • 3 1/2 3 1/2 to cups Roasted Yukon Gold Potatoes, cooled to room temperature
  • 18 to 24 18 to 24 24 thinly sliced red onion rings
  • 18 to 24 18 to 24 24 thinly sliced red onion rings
  • 18 to 24 18 to 24 24 thinly sliced red onion rings
  • 6 6 6 hard-boiled eggs, peeled and quartered
  • 6 6 6 hard-boiled eggs, peeled and quartered
  • 6 6 6 hard-boiled eggs, peeled and quartered
0/5 (0 Votes)

BROCCOLI SALAD

BROCCOLI SALAD

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To make dressing, combine yogurt and Miracle Whip, vinegar, mustard and honey

  • Dressing:
  • 3/4 cup (175 mL) plain 1% milk-fat yogurt
  • 3/4 cup (175 mL) Miracle Whip Light or other fat-reduced mayonnaise
  • 2 tablespoons {30 mL) wine vinegar
  • 1 tablespoon (15 mL) Dijon mustard
  • 3 tablespoons (45 mL) honey
  • 1/2 cup (125 mL) raisins
  • Salad:
  • 2 bunches broccoli, cut in florets (reserve stalks for soup)
  • 1 red onion, slivered or chopped
  • 1 cup (250 mL) sunflower seeds
  • 1/4 pound (125 g) bacon, cooked and crumbled
0/5 (0 Votes)

BUTTERFLIED LEG OF LAMB WITH BLUE CHEESE

BUTTERFLIED LEG OF LAMB WITH BLUE CHEESE

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TO PREPARE: In a small bowl, combine garlic, ginger and sugar

  • Sauce:
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 4 tablespoons brown sugar
  • 1/2 cup red or dry white wine
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 1 5-pound leg of lamb, butterflied (ask the butcher to butterfly the lamb)
  • 2 ounces blue cheese, crumbled
  • 4 tablespoons butter (1/2 cube)
  • 4 green onions, chopped
  • 1 tablespoon freshly-squeezed lemon juice
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PEPPER QUESADILLAS WITH MANGO SALSA

PEPPER QUESADILLAS WITH MANGO SALSA

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  • Mango Salsa:
  • 6 oz. (170g) Monterey Jack cheese, grated
  • 4 x 6 (4 x 15 cm) flour tortillas
  • 1 red pepper, seeded, thinly sliced
  • 1 yellow pepper, seeded, thinly sliced
  • 1 jalapeño pepper, seeded and diced
  • 1/2 red onion, thinly sliced
  • 3 oz. (85 g) chèvre (goat cheese) or feta cheese
  • 1 mango
  • 1 jalapeño pepper
  • 1/2 cup (125 ml) diced English cucumber
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tbsp chopped cilantro
  • Sour cream
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PORK SATAY

PORK SATAY

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Combine everything but the pork in a medium bowl

  • 2 pounds pork tenderloin
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon packed brown sugar or honey
  • 1 tablespoons grated fresh ginger
  • 3 cloves garlic, crushed
  • 1 teaspoon curry powder and/or 1/2 teaspoon ground cumin
  • 2 green onions, chopped (optional)
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CHEERIO PEANUT BUTTER BARS

CHEERIO PEANUT BUTTER BARS

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Spray 13 x 9" pan with cooking spray

  • 5 cups Peanut Butter Cheerios
  • 3/4 cup salted peanuts
  • 1 cup corn syrup
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1/2 cup chocolate chips
0/5 (0 Votes)