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Recipes
SASKATOON PIE (Mom)
By jarren
Combine sugar, flour and salt and sprinkle on berries
- 4 cups Saskatoon berries
- 1/4 cup flour
- 1/2 cup sugar
- Pinch of salt
- 1/4 cup butter
- 2 tbsp lemon juice
CHICKEN SALTIMBOCCA WITH LEMON SAUCE
By jarren
Place chicken between 2 sheets of plastic wrap on work surface
- 4 skinless boneless chicken breast halves
- 8 large sage leaves
- 8 thin prosciutto slices
- 1/2 cup flour
- 2 tsp flour
- 1 tbsp butter
- 1 1/2 tbsp olive oil
- 2 tbsp dry white wine
- 1/2 cup low-salt chicken broth
- 2 tbsp fresh lemon juice
BAKED BEANS
By jarren
Bake for 2 hours at 200F
- 1/2 cup brown sugar
- 1/2 cup water
- 1 tbsp dry mustard
- 1/2 tsp salt
- 2 , 20 oz cans baked beans
- 1 medium onion, diced
- 6 slices bacon, cut into 1/2" pieces
TARRAGON SALAD DRESSING (EILEEN)
By jarren
Blend and refrigerate overnight
- 6 anchovy fillets
- 1/4 cup chopped green onion (tops only)
- 1/4 cup chopped parsley
- 1/4 cup tarragon vinegar
- Salt and freshly ground pepper
- 1 cup mayonnaise
- 1 tsp mustard
- 1/4 cup chopped chives
NEIMAN MARCUS COOKIES
By jarren
Measure oatmeal and blend in a blender to a fine powder
- 2 1/2 cups oatmeal
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 12 oz chocolate chips
- 4 oz Hershey Bar (grated)
- 1 1/2 cup chopped pecans or walnuts
PUMPKIN PIE
By jarren
Halve and seed pumpkin; prick skin all over with fork
- 1 pumpkin (about 1.2 kg)
- Half of Easy-roll Pie Pastry recipe
- 2 eggs
- 1/2 cup whipping cream
- 1/3 cup packed brown sugar
- 1/3 cup sugar
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp vanilla
- 1/4 tsp each ground cloves and nutmeg
- Pinch salt
- 2/3 cup whipping cream
- 2 tsp icing sugar
MAPLE CRANBERRY CHICKEN WITH PECANS
By jarren
Season the chicken with salt and pepper
- 8 chicken breasts halves
- Salt and freshly ground black pepper to taste
- 1/4 cup cornstarch
- 3 tbsp vegetable oil
- 1 medium onion, halved and thinly sliced
- 1 tbsp chopped fresh ginger
- 1/2 cup maple syrup
- 1/2 chicken stock
- 1/4 cup white wine
- 1/4 balsamic vinegar
- 1/2 tsp herbes de Provence
- 1 cup fresh or frozen cranberries
- 1/2 cup pecan halves
RAISIN VANILLA DROPS
By jarren
Jean Bisschop
- 1 cup raisins
- 1 cup water
- 1 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 3 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
SESAME CHILI NOODLE VEGETABLE SALAD
By jarren
Stir together lime juice, oil, soy sauce, brown sugar, sesame oil, garlic, lime or orange peel and chilies
- 1/4 cup (50mL) fresh lime juice
- 3 tablespoons (45mL) vegetable oil
- 3 tablespoons (45mL) soy sauce
- 2 tablespoons (30mL) brown sugar
- 1 tablespoon (15mL) each: sesame oil, minced garlic and grated orange or lime peel
- 1 tablespoon (15mL) minced Anaheim chili or for heat: use 1 to 2 small serrano chilies, stemmed, thinly sliced into rounds
- 9 ounces green beans or slim asparagus spears, trimmed, cut diagonally into 1/2 inch/1cm pieces
- 9 ounces/25 g Chinese egg noodles, fresh or dried ('longlife' instant noodles in 16 ounce/454 g package) or linguine
- 2 cups (500mL) peeled shredded carrots
- 1/2 cup (125ml) slivered red bell pepper
- 1 cup (250mL) thinly sliced green onions
HERB-CRUSTED RACK OF LAMB
By jarren
Preheat oven to 350F. Pat lamb dry with paper towels; season as desired with salt and pepper
- 1 (1 1/2-lb.) rack of lamb, frenched (trimmed)
- Salt
- Freshly ground pepper
- 1/4 cup panko bread crumbs
- 1/4 cup Italian flat leaf parsley, chopped
- 1 tbsp thyme, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp lemon zest