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Recipes
PEANUTS & PULSES SUMMER SALAD
By jarren
To make dressing: In a small bowl or food mini-processor, whisk lemon juice with peanut butter, garlic, oregano, sa...
- For Dressing:
- 2 Tbsp (30mL) lemon juice
- 1 Tbsp (15 mL) peanut butter
- 1 garlic clove, minced
- 1/2 tsp (2.5 mL) dried oregano leaves
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 Tbsp (30 mL) peanut oil
- For Salad:
- 4 cups (1 L) baby arugula or other leafy greens
- 1 cup (250 mL) colorful cherry tomatoes, halved
- 2 ripe peaches or 1 mango, pitted and peeled, but into small bite-size pieces
- 1/2 cup (125 mL) carrot, coarsely grated
- 1 green onion, thinly sliced diagonally
- For Garnish:
- 1/4 cup (60 mL) torn mint leaves
- 1/4 cup (60 mL) chopped peanuts
MIXED GREENS WITH MUSTARD DRESSING
By jarren
Whisk vinegar, mustard, shallots and garlic in a small bowl
- 2 tbsp white wine vinegar
- 2 tbsp whole grain Dijon mustard
- 2 tbsp minced shallot
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 6 cups frisee, torn into bite-size pieces
- 2 cups torn radicchio leaves
- 1 large heads of Belgian endive, cut crosswise into 1/2 inch strips
- 2 tbsp chopped fresh chives
- 2 tbsp coarsely chopped fresh cilantro
- 2 tbsp fresh tarragon leaves
PROSCUITTO & PARMESAN PUFF PASTRY
By jarren
Place pastry sheet on work surface
- 1 sheet frozen puff pastry (half of 17.3 oz package), thawed
- 4 oz thinly sliced prosciutto
- 3/4 cup (packed) finely grated Parmesan cheese
- 1 egg, beaten to blend
ATCO PINEAPPLE UPSIDE-DOWN CAKE
By jarren
Excellent
- 1/4 cup (50 mL) butter
- 1 cup (250 mL) packed golden brown sugar
- 1 can (19 oz/540 mL) sliced pineapple
- 10 maraschino cherries
- Milk or water
- 1 pkg (2 layer) white cake mix
- 1/3 cup (75 mL) oil
- 3 eggs
- 1 tsp (5 mL) vanilla
JILL'S FAMOUS BACON DIP
By jarren
Fry bacon, remove from pan and chop
- 4 slices of bacon
- 3 cups chopped onions
- 1/2 cup Gruyere or Swiss cheese
- 2 tbsp chopped chives
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/2 tsp salt
- 1/4 tsp pepper
TWENTY-FOUR HOUR FRUIT SALAD (Aunt Ida)
By jarren
Beat eggs. Stir in lemon juice and water
- Garnish:
- 2 eggs
- 3 tbsp lemon juice
- 1 tbsp cold water
- 4 tbsp sugar
- 3 tbsp butter
- 2 cups diced pineapple
- 1 cup mandarin oranges
- 2 cups small marshmallows
- 2 cups pitted cherries
- 1 cup seedless grapes
- 1 cup whipping cream, whipped
- Maraschino cherries
- Toasted walnuts, chopped
LEMON OLIVE OIL CAKE
By jarren
Preheat oven to 350F. Grease and flour a 9"x13" pan
- 1 cup cake flour
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- Pinch of salt
- 3 eggs
- 2 1/2 cups sugar
- Zest of 2 lemons
- 1 1/2 cups whole milk
- 1 1/2 cups extra-virgin olive oil
- 3/4 cup sweetened coconut, lightly toasted
FRIED CAMEMBERT
By jarren
Cut cheese into 6 wedges. Place flour, egg and bread crumbs in separate shallow bowls
- 1 wheel (about 370g) Camembert cheese
- 1/4 cup flour
- 1 egg, beaten
- 1 1/4 cups fie fresh bread crumbs
- 2 cups vegetable oil
YORKSHIRE PUDDING (Pat)
By jarren
Put 1/2 tsp bacon fat into 6 muffin slots
- Bacon fat
- 1 egg, well beaten, room temperature
- 1/2 cup milk, room temperature
- 1/2 cup flour
- 1/4 tsp salt
COCONUT SHRIMP CURRY
By jarren
TIP: GARNISH WITH CILANTRO SPRIGS AND/OR RED BELL PEPPER STRIPS
- 1 TBSP VEGETABLE OIL 15ML
- 1 LB PEELED AND DEVEINED SHRIMP, THAWED IF FROZEN 500G
- FRESHLY GROUND BLACK PEPPER
- 1 TBSP RED CURRY PASTE 15ML
- 1 CUP COCONUT MILK 250ML
- 2 TBSP FISH SAUCE (NAM PLA) 30ML
- 2 TBSP FRESHLY SQUEEZED LIME JUICE 30ML
- 1 TBSP GRANULATED SUGAR