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Recipes
WILD RICE SALAD (Ina Garten)
By jarren
Place the wild rice in a medium pot with 4 cups of water and 2 tsp of salt and bring to a boil
- 1 cup long grain wild rice (6 oz)
- Kosher slat
- 2 navel oranges
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed orange juice
- 2 tbsp raspberry vinegar
- 1/2 cup seedless green grapes, cut in half
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 2 tbsp scallions, white and green parts, chopped
- 1/2 tsp freshly ground black pepper
DAFFODIL LAYERS ANGEL FOOD CAKE
By jarren
Combine gelatin, 1/2 cup and sugar in top of double boiler
- 1/2 envelope unflavoured gelatin (1 1/2 tsp)
- 3/4 tsp grated lemon peel
- 1/2 cup sugar
- 3 beaten egg yolks
- 1/3 cup lemon juice
- 3 egg whites
- 1/4 cup sugar
- Yellow food colouring
- Angel food cake
- 1 3/4 cups whipping cream, whipped
CHOCOLATE MOUSSE PIE
By jarren
Chocolate Pastry: In a bowl, beat butter with sugar until light; beat in egg yolk and vanilla
- Filling:
- 1 2/3 cups whipping cream
- 8 oz semisweet chocolate, finely chopped
- 1/4 hazelnut liqueur (can substitute almond liqueur)
- Chocolate Pastry:
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 1 cup flour
- 3 tbsp cocoa powder
- Pinch each of baking powder and salt
- Pie weights
- Garnish:
- 3/4 cup whipping cream
- 1 tbsp sliced hazelnuts, toasted (can substitute almonds)
SHRIMP WITH BACON & HERB MAYONNAISE DIP
By jarren
Cook bacon, drain on paper towel and finely chop
- 4 slices of bacon
- 1 cup mayonnaise
- 1/2 cup light sour cream
- 1 garlic clove, finely chopped
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped tarragon
- 1 lb cooked large shrimp
- Lemon wedges, to serve
MARGARITA MUD PIE
By jarren
Preheat oven to 350F. Blend cookie crumbs and butter in small bowl
- 1 3/4 cups crushed chocolate water cookies
- 1/2 cup unsalted butter, room temperature
- 1/4 cup thawed frozen lemonade
- 3 tbsp Tequila
- 1 tbsp Triple Sec
- 4 tsp fresh lime juice
- 2 tsp grated lime peel
- 3 drops green food coloring
- 5 cups vanilla ice cream, softened
- Whipped cream
- 1 lime, thinly sliced for garnish
PICKLED GINGER BAKED SALMON
By jarren
Pat Fodor
- 4 8-ounce fillets salmon
- 2 teaspoons dark sesame oil
- Salt to taste
- Freshly ground black pepper to taste
- 24 slices pickled ginger (available in specialty stores)
- 4 slices smoked salmon
CLASSIC TOP SIRLOIN MARINADE
By jarren
Place 2 to 3 lbs boneless top sirloin steak in a resealable plastic bag
- 1/3 cup olive oil
- 1 tbsp minced garlic
- 3 tbsp red wine vinegar
- 1/3 cup soya sauce
- 1/3 cup brown sugar
- 1 tsp each salt and pepper
TOMATO SALSA
By jarren
Cut the tomatoes in half lengthwise and remove the seeds
- 4 large ripe plum tomatoes
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon fresh oregano
- 2 cloves garlic, minced
- 1 teaspoon minced jalapeno pepper, or to taste
- 1 tablespoon olive oil
- 2 teaspoons fresh lime juice
- Salt and freshly ground black pepper, to taste
TANGY GRILLED ASPARAGUS
By jarren
To prepare marinade, combine all ingredients except asparagus in a heavy zip-lock plastic bag
- 1/4 cup balsamic vinegar
- 2 tbsp oil
- 1 clove garlic, crushed
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 24 asparagus spears, trimmed
MAC & CHEESE (ITALIAN STOVE-TOP)
By jarren
Canadian Living
- 2 tbsp butter
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 3/4 tsp dried Italian herb seasoning
- 3 tbsp flour
- 2 cups milk
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1 cup shredded old Cheddar cheese
- 1 plum tomato, diced
- 2 tsp prepared pesto
- 2 1/2 cups elbow pasta
- 1/4 cup grated Parmesan cheese