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Recipes
ZUCCHINI-CHEESE STUFFED PORK TENDERLOIN
By jarren
Slit each tenderloin lengthwise, not completely through, then open to make a flatter piece
- Creamy Mustard Sauce:
- 2 pork tenderloins (12 oz each)
- 1/3 cup sliced green onions or minced red onion
- 1/3 cup shredded carrot or zucchini
- 3/4 tsp Italian herb seasoning or fresh herbs
- 1 cup shredded Mozzarella, Swiss or Asiago Cheese
- 2 tsp Dijon mustard
- 2 tbsp fine dry bread crumbs or soda cracker crumbs
- 1-2 tbsp Dijon mustard
- 1/2 cup low-fat sour cream or yogurt
- 1-2 tbsp Dijon mustard
CARAMEL SAUCE
By jarren
Put syrup, sugar and butter in a saucepan
- 1 cup corn syrup
- 1 1/4 cups brown sugar, packed
- 1/4 cup butter
- 1 cup whipping cream
- Optional: 1 cup toasted pecan halves
ORZO SALAD (PEGGY)
By jarren
Mix all ingredients together and toss lightly with oil from sun-dried tomatoes (may add some lemon juice)
- 1 cup orzo pasta, cooked
- Sun-dried tomatoes, drained and chopped (save oil for dressing)
- Dry-packed feta cheese
- Basil, chopped
- Oregano, chopped
- Purple onion, chopped
- Yellow pepper, chopped
- Kalamata olives, chopped
- Pine nuts, toasted
- Lemon juice
STRAWBERRY AMARETTO TRIFLE
By jarren
Slice the cake horizontally into 3 equal layers
- 1 (12 oz) round angel food cake
- 1 quart fresh or frozen strawberries, sliced
- 1 cup amaretto
- 3 tbsp sugar
- 8 oz cream cheese, softened
- 1/2 cup icing sugar
- 1 cup amaretto
- 1 tsp vanilla
- 16 oz whipping cream
- 1/2 cup sliced almonds
PINEAPPLE THAI FRIED RICE WITH SHRIMP & CASHEWS
By jarren
Pat the shrimp dry with paper towels and season with K tsp
- 1/2 lb. extra-large shrimp (26 to 30 per lb.),
- peeled and deveined Kosher salt
- 2 Tbs. grapeseed or other neutral oil, such as canola
- 1 medium sweet onion, such as Maui or Vidalia, halved and thinly sliced lengthwise (about 2 cups)
- 1 large scallion, thinly sliced
- 2 large cloves garlic, minced
- 2 Tbs. fish sauce; more as needed
- 1 tsp. chili-garlic sauce
- 3 cups day-old unsalted cooked jasmine rice
- 1 1/2 cups medium-diced fresh pineapple (about half a large pineapple)
- 1/2 cup whole cashews, toasted
- 1/4 cup raisins (optional)
- 1/4 cup lower-sodium soy sauce; more as needed
- 1/3 cup chopped fresh cilantro; more for garnish
PEPPER JELLY TARTS
By jarren
Using medium speed of an electric mixer, beat together cheese, butter, paprika and cayenne pepper until blended
- 1 cups shredded cheddar cheese
- 1/2 cup butter, softened
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1 cup flour
- 2/3 cup hot pepper jelly
PORK TENDERLOIN & BROCCOLI STIR FRY
By jarren
Place oil in large wok. Slice pork in half lengthwise, cut crosswise into 1/2" thick slices
- 2 tbsp oil
- 1 pork tenderloin
- 1 clove garlic, minced
- 1 tbsp minced ginger-root
- 5 cups chopped broccoli, sliced carrots and sweet peppers
- 1 cup chicken stock
- 2 tbsp soy sauce
- 2 tsp cornstarch
- 2 green onions, sliced
PINEAPPLE CREAM
By jarren
Beat egg white until foamy
- 1 egg white
- 2 tbsp sugar
- 1 egg yolk
- 1 cup milk
- 2 tbsp Minit tapioca
- Few grains of salt
- 1 tbsp sugar
- 1/2 tsp vanilla
- 1/4 cup crushed pineapple
SCALLOPS WITH GINGER LIME SAUCE
By jarren
Pan fry scallops (start with 1 tbsp olive oil and add as needed
- 16 scallops wrapped with pancetta
- 1 cup orange juice
- 1/2 cup white wine
- 1/2 tbsp cornstarch
- 1/3 cup lime juice
- 2 shallots, chopped finely
- 1 tbsp rice wine vinegar
- 1 tbsp finely chopped ginger
- 1/2 cup butter
- 2 tbsp olive oil
- Black sesame seeds, for garnish
BLUE CRANBERRY CHEESE LOG
By jarren
Place Blue and Mascarpone Cheeses, dried cranberries and orange rind in food processor fitted with a metal blade; ...
- 1 pkg (125 g) Blue cheese
- with cranberries
- 1 cup Mascarpone cheese 250 mL
- 1/2 cup dried cranberries 125 mL
- 1 tsp freshly grated orange rind 5 mL
- 1 cup chopped pecans, toasted 250 mL