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Recipes
CABBAGE ROLLS (Brenda - Home Oil)
By jarren
Cover cabbage leaves with boiling water and let stand for 5 minutes (until limp); drain
- 24 cabbage leaves
- 1 lb ground beef
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup uncooked rice
- 1 small chopped onion
- 1 egg
- 1/2 tsp thyme
- 2 tbsp shortening
- 2 - 8 oz cans tomato sauce
- 1-2 cups water
- 1 tbsp lemon juice
PINEAPPLE CHICKEN & RICE
By jarren
Brown chicken in butter. In 1 1/2 quart casserole, combine rice, pineapple juice, salt, poultry seasoning, soya sa...
- 4 chicken breasts
- 3/4 cup uncooked rice
- 1 , 10 oz can pineapple chunks, juice reserved
- 1 cup diced celery
- 1 1/2 tsp salt
- 1 tbsp soya sauce
- 1 1/2 cups chicken stock
- 1/4 tsp poultry seasoning
BACON BRUSCHETTA
By jarren
Mix cream cheese, parsley and garlic until well blended
- French baguette, 24 slices
- 1/2 cup cream cheese, softened 125 mL
- 2 tsp fresh parsley, minced 10 mL
- 1 tsp garlic, minced 5 mL
- 2 1/2 tbsp bacon, cooked, drained, crumbled 40 mL
- 1 cup tomatoes, chopped 250 mL
- 1/3 cup green onions, sliced 75 mL
ASPARAGUS SALAD WITH FOUR-FLAVOUR DRESSING
By jarren
Boil asparagus until just tender, about 90 seconds
- 1 3/4 lbs asparagus, stems trimmed
- 1/4 cup finely chopped red bell pepper
- 3 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp rice vinegar
- 2 tsp honey, or to taste
- 1/2 tsp sesame oil
- 1 tsp hot Asian-style chili sauce, or to taste
- 1 medium garlic clove, mined
- 1 tsp finely chopped fresh ginger
CARAMEL PECAN ICE CREAM DESSERT
By jarren
(Serves approx 20)
- 1 3/4 cup flour
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup large flake oatmeal (not instant)
- 1 cup butter melted
- 1 cup caramel sundae sauce
- 8 cups vanilla ice cream (slightly softened)
CHOCOLATE BAR COOKIES
By jarren
Preheat oven to 350F (180C)
- 3 (39 to 62 g) candy bars with chocolate (Skor, Crispy Crunch, Toberlone, or Snickers)
- 1 cup (250mL) walnuts or pecans
- 1 cup all purpose flour
- 1/2 tsp (2 mL) baking soda
- 1 tsp (5 mL) salt
- 1 cup (250 mL) brown sugar
- 1/2 cup (125 mL) unsalted butter, at room temperature
- 1/2 cup (125 mL) vegetable oil
- 1 egg, lightly beaten
- 1-1/2 tsp (7 mL) vanilla
- 2 cups (500 mL) old fashioned or quick oats, not instant or presweetened
SHRIMP AMANDINE
By jarren
Marinate shrimp in olive oil and lemon juice about 2 hours
- 1 pound raw shrimp, shelled
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons butter or margarine
- 1 clove garlic, cut in half
- 1/2 cup chopped blanched almonds
- 2 dashes hot sauce
- 2 tablespoons dry vermouth
- Cooked rice (3/4 cup cooked rice per serving)
OVEN-ROASTED FISH WITH GINGER & LIME SAUCE
By jarren
Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons soy sauce
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon minced shallot
- 5 teaspoons light or regular olive oil
- 2 6-ounce fish fillets (each about 3/4 inch thick)
LEMON DILL ORZO
By jarren
In a large skillet, sauce 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 tbsp lemon juice
- 1/2 cup sliced almonds
- Salt and pepper to taste
BALSAMIC VINAIGRETTE
By jarren
In small bowl, whisk together oil, vinegar, lemon juice, mustard, garlic, salt and pepper
- 3/4 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper