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Recipes
PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE
By jarren
Mix wine, garlic, oil, rosemary, thyme, and allspice in a large resealable plastic bag
- 1 cup dry white wine
- 2 garlic cloves, pressed
- 1/4 cup olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- 1 tablespoon coarsely chopped fresh thyme
- 8 whole allspice, crushed
- 2 (12-ounce) pork tenderloins
- 5 tablespoon Dijon mustard, divided
- 3/4 cup heavy cream
- 1/2 cup low-salt chicken broth
- 2 tablespoons chopped fresh tarragon
CHEDDAR CHUTNEY BITES
By jarren
- 2 tbsp butter
- 2 tbsp flour
- 1 cup half and half cream
- 3/4 cup grated old Cheddar cheese
- 3/4 cup finely diced cooked ham
- 2 tsp Dijon mustard
- 1/8 tsp cayenne pepper
- 1/3 cup chopped mango chutney
- 48 croustade shells (such as Silvan)
SCOTCHEROOS
By jarren
Melissa Wigham
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup crunchy peanut butter
- 6 cups Rice Krispies
- 1 package butterscotch chips
- 1 package semi-sweet chocolate chips
ESCARGOT WITH GARLIC BUTTER
By jarren
Preheat the broiler. Combine the softened butter with the garlic, parsley, chives, basil, thyme, lemon juice, salt,...
- 1 lb ( 4 sticks) unsalted butter, softened to room temperature
- 4 garlic cloves, finely chopped (1/4 cup)
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped chives
- 1/4 chopped basil
- 2 tbsp chopped thyme
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 quart of water
- 1 lb escargots, canned, rinsed thoroughly
HERB & CHEESE BREAD
By jarren
Combine all ingredients except bread
- 1 cup granted Parmesan cheese (250 mL)
- 1/2 cup mayonnaise (125 mL)
- 1 tsp basil, crumbled (5mL)
- 1/2 tsp oregano, crumbled (2 mL)
- 1/2 tsp freshly ground pepper (2mL)
- 1 loaf French bread, sliced legthwise
TURKEY GRAVY & STOCK
By jarren
Skim fat from pan juices in turkey roasting pan
- Turkey Gravy:
- 1/2 cup (125 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 6 cups (1.5 L) turkey stock or chicken stock
- Turkey Stock:
- 1 EACH turkey neck, gizzard and heart (not the liver)
- 2 onions (unpeeled), quartered
- 2 stalks celery with leaves, chopped
- 2 carrots, chopped
- 2 cloves garlic
- 6 sprigs fresh parsley
- 3 stalks fresh thyme OR 1/2 tsp (2 mL) dried
- 2 bay leaves
- 1 tsp (5 mL) EACH salt AND peppercorns
SAUTEED SCALLOPS IN WHITE WINE WITH SUN-DRIED TOMATOES
By jarren
Heat oil in heavy large skillet over high heat
- 1 1/2 tablespoons olive oil
- 12 ounce large sea scallops
- 1/2 cup dry white wine
- 3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes
- 1/4 cup whipping cream
- 2 tablespoons (1/4 stick)butter, room temperature
- 2 teaspoons minced garlic
CREAMY HERB DRESSING
By jarren
Blend all except oil. Then add oil gradually, blending until creamy
- 1/4 cup tarragon vinegar
- 1 egg
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1/2 tsp sugar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 cup olive oil
DAFFODIL LAYERS ANGEL FOOD CAKE
By jarren
Combine gelatin and 1/2 cup sugar in top of double boiler
- 1/2 envelope gelatin (1 1/2 tsp)
- 1/2 cup sugar
- 3 egg yolks, beaten
- 3/4 tsp grated lemon peel
- 1/3 cup lemon juice
- 3 egg whites
- 1/4 cup sugar
- Yellow food coloring
- 1 angel food cake
- 1 3/4 cups whipped cream, whipped
- Lemon peel for garnish
BUTTERMILK PANCAKES (Mom)
By jarren
Mix dry ingredients. Beat egg thoroughly, add milk, oil and vanilla
- 1 1/3 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp sugar
- 1 egg
- 1 1/4 cups buttermilk
- Scant 1/4 cup oil
- 1/2 tsp vanilla
- 1 tsp baking soda, dissolved in 1 tsp warm water