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Recipes
FUSILLI BAKE
By jarren
Heat oil in large skillet over medium heat
- 1 tbsp vegetable oil
- 1 lb lean ground beef
- 1 onion, chopped
- 1 garlic cloves, peeled and minced
- 1 medium carrot, finely chopped
- 1 tbsp Italian herb seasoning
- 1 tsp oregano
- 2 tsp hot pepper sauce
- 1 , 28 oz can plum tomatoes, including juice
- 1 450 g package fusilli, penne or rotini
- 1 cup frozen corn (do not thaw)
- 2 cups grated Cheddar cheese
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
GLAZED GRILLED SALMON
By jarren
Preheat BBQ to medium. Combine vinegar with jam in a small saucepan and set over medium-high
- 1/2 cup balsamic vinegar
- 2 tbsp apricot jam
- 75 p g side of salmon, about 1" thick
- 1/2 tsp salt
BRUSSELS SPROUTS WITH CRANBERRIES, PECANS & SHALLOTS
By jarren
Preheat oven to 425F. Slice the brussels sprouts lengthwise as thinly as possible (about 1/8") using a very sharp k...
- 1 lb brussels sprouts, trimmed
- 2/3 cup chopped pecans
- 1/2 cup dried cranberries
- 1 shallot, finely chopped
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp live oil
GRILLED CHEESY POTATOES
By jarren
Fold a 36 X 18-inch piece of heavy-duty foil in half to make an 18-inch square
- Nonstick cooking spray
- 1 1/2 pounds small red potatoes, cut into thin wedges
- 1 cup chopped red onion ( 1 large)
- 2 cloves garlic
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup butter, cut into 1-inch pieces
- 1/2 cup shredded Swiss cheese (2 ounces)
- 1/4 cup grated Parmesan cheese
PARMESAN CRISPS
By jarren
On a baking sheet covered with parchment paper, spread 2-3 tbsp coarsely grated Parmesan in 2-3 inch circles
- Grated Parmesan cheese
RASPBERRY CREAM SQUARES
By jarren
Crust: Combine all ingredients for crust
- Crust:
- 1 cup graham cracker crumbs 250 mL
- 1/2 cup oatmeal 125 mL
- 1/4 cup granulated sugar 50 mL
- 1/3 cup butter, melted 75 mL
- Raspberry Cream:
- 2 envelopes gelatin 2
- 1 1/4 cups frozen raspberry juice concentrate, thawed 300 mL
- 1/2 cup granulated sugar 125 mL
- 1 cup sour cream 250 mL
- 1 cup raspberry yogurt 250 mL
- 1 cup whipping (35%) cream 250 mL
- 1 1/2 cups fresh or frozen thawed, drained raspberries, slightly crushed 375 mL
- Decoration:
- 1 cup whipping (35%) cream 250 mL
- 1 envelope Dr. Oetker Whip it 1
- 1 envelope Dr. Oetker Vanilla Sugar 1
- Fresh raspberries
CARROT CAKE WITH MAPLE FROSTING
By jarren
Cake: Using medium speed of electric mixer, beat together sugar, oil and eggs until well blended
- Cake:
- 2 cups sugar
- 1 cup oil
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 4 cups finely grated carrots
- 1 cup toasted walnuts, chopped
- Additional toasted walnuts for garnish, if desired
- Maple Frosting:
- 8 oz softened cream cheese
- 1/4 cup maple syrup
- 1/4 cup butter, softened
- 3/4 cup icing sugar
- 1/2 tsp vanilla
NANCY'S SALAD
By jarren
In small bowl, combine, lemon juice, garlic clove and salt and pepper; whisk in oil
- Dressing:
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt & pepper, to taste
- 3/4 cup olive oil
- Salad:
- 1/4 lb bacon, diced
- 1 head of romaine
- 1 head purple lettuce
- 1 cup cherry tomatoes, halved
- 1 cup coarsely grated Swiss cheese
- 2/3 cup slivered almonds, toasted
- 1/3 cup freshly grated Parmesan cheese
- 1 cup croutons
CARAMEL HEAVENLIES
By jarren
Line 15" x 10" x 1" cookie tray with parchment paper (spray both sides with Pam)
- Graham crackers
- Small marshmallows
- 3/4 cup butter
- 3/4 cup brown sugar, packed
- 1 tsp vanilla
- Cinnamon
- Sliced almonds
- Coconut
GARDEN VEGETABLE PLATTER
By jarren
Dressing: In small bowl, whisk together oil, vinegar, chopped oregano and basil, mustard, garlic, salt and pepper
- Vegetables:
- 1 small eggplant 1
- 1 each green and golden zucchini, thinly sliced 1
- 8 oz Italian green beans, trimmed 250 g
- 8 oz asparagus, trimmed 250 g
- 1 each red and yellow tomato, sliced 1
- 1 sweet green pepper, sliced into rounds (optional) 1
- Fresh basil and oregano
- Fresh peas
- Dressing:
- 2/3 cup olive oil 150 mL
- 1/4 . cup red wine vinegar 50 mL
- 3 tbsp chopped fresh oregano 50 mL
- 2 tbsp chopped fresh basil 25 mL
- 1 tbsp Dijon mustard 15 mL
- 3 cloves garlic, minced 3
- 1/2 tsp each salt and pepper 2 mL