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Recipes
MEDITERRANEAN BREAD SALAD
By jarren
Toss the above in olive oil and sprinkle with the juice of one fresh lemon and dried basil
- Salad:
- 1 small eggplant, sliced
- 1 red bell pepper, halved and seeded
- 1 green bell pepper, halved and seeded
- 1 red onion, sliced thick
- 12 large mushrooms, left whole
- 12 cherry tomatoes
- Dressing:
- Juice of whole lemon (11/4 cup)
- 1 TBS orange juice concentrate
- 1 TBS honey
- 1 tsp cumin
- 1/4 tsp cinnamon
- 1/2 cup olive oil
BEER BREAD (Debbie Booth)
By jarren
Mix all dry ingredients together in bowl
- 3 cups flour
- 1/2 cup sugar in the raw (Safeway - in a brown box)
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 12 oz bottle of beer (not light)
- 1 tsp butter
ORZO WITH LEMON, PARMESAN & HERBS
By jarren
Similar in texture to risotto, this dish is simple yet rich
- 3 Tbs. fresh lemon juice
- 3 medium cloves garlic, finely chopped
- Kosher salt
- 3 cups low-salt chicken broth
- 5 Tbs. unsalted butter, cut into 5 pieces
- 1 lb. orzo
- 1/2 cup grated Parmesan; more for sprinkling
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tsp. fresh thyme leaves, lightly chopped
- Freshly ground black pepper
SUN-DRIED TOMATO & ROASTED RED PEPPER CREAM SAUCE
By jarren
In saucepan, heat oil over medium heat; cook garlic until slightly golden, about 1 minute
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/4 cup chopped drained oil-packed sun-dried tomatoes
- 1/4 cup chopped roasted red pepper
- 1/4 tsp hot pepper flakes
- 1 cup whipping cream (35%)
- 2 tbsp sliced fresh basil
- Pasta
POTATO, LEEK, BACON & CHEDDAR CHEESE SOUP
By jarren
Cook bacon in a large skillet over moderate heat, turning, until crisp
- 8 slices bacon, chopped
- 8 medium leeks, (white and pale-green parts only), chopped
- 3 1/2 lbs medium Yukon Gold potatoes, peeled and cut into eighths
- 3 thyme sprigs
- 8 oz part-skim Cheddar cheese, coarsely grated
- 1 3/4 cups chicken broth
- 3/4 cup half-and-half
- 10 oz frozen corn kernels, thawed
- 3 green onions (green part only)
GREEK OVEN-ROASTED POTATOES
By jarren
Preheat oven to 400°F. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over th...
- 3 pounds baking potatoes, peeled and cut into 11/2-inch cubes
- 1/2 cup olive oil
- 4 garlic cloves, minced
- 1 1/2 teaspoons dried oregano, crumbled
- 1 teaspoon salt
- Freshly ground black pepper
- 1/2 cup beef stock or chicken stock
- 1/3 cup freshly squeezed lemon juice
- 2-3 tablespoons chopped fresh oregano
STRAWBERRY PINEAPPLE GRAHAM DESSERT
By jarren
Jill Malo
- st Layer:
- 2 c graham crumbs
- 3/4 c melted butter
- 2 T sugar
- nd Layer:
- 1 1/4 c icing sugar
- 1/2 c BUTTER at room temp
- 2 eggs
- When Serving, add:
- Crushed pineapple
- 1/2 c chopped walnuts
- Whipped cream
- Frozen (Thawed!) strawberries
CRAB CHIP DIP
By jarren
Mix and chill
- 6-8 oz crab, drained
- 1 cup sour cream
- 2 tsp curry powder
- 1/2 tsp onion salt
- 1/2 tsp garlic powder
- 1/4 cup flaked unsweetened coconut (optional)
LEMON SEMIFREDDO WITH BERRIES
By jarren
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang
- 1/2 cup sliced almonds, toasted
- 1 3/4 cups chilled heavy whipping cream
- 1 1/4 cups plus 2 tablespoons sugar
- 7 large egg yolks
- 1/2 cup fresh Meyer lemon juice or regular lemon juice
- 1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel
- 1/4 teaspoon salt
- 4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)
FETA & SUN-DRIED TOMATO TORTA
By jarren
Delicious indulgence!
- 2 sticks unsalted butter, cut into pieces (*see note below)
- 3/4 lb feta cheese, crumbled
- 8 oz. cream cheese, room temperature
- 2 cloves garlic, minced
- 1 shallot, minced
- 2-4 tbsp dry vermouth
- tobasco sauce, to taste
- 1/2 cup toasted pine nuts
- 8 oz. sun-dried tomatoes, softened and minced
- 1 cup prepared pesto