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Recipes
BAKED GOAT CHEESE APPETIZER OR SALAD WITH BLUEBERRY BALSAMIC GLAZE
By jarren
The warm, nut-coated goat cheese makes a lovely starter for a summer dinner
- Blueberry Balsamic Glaze:
- 6 oz goat cheese, sliced into 4 rounds
- 1/2 cup walnuts, toasted and crushed
- 4 cups fresh baby greens (spinach, mache, Boston lettuce)
- 1/4 cup blueberry syrup
- 2 tbsp balsamic vinegar
- 1 clove garlic
- 2 tbsp mild extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
SLOW COOKER MUSTARD-GLAZED MEATBALLS
By jarren
Combine all ingredients except meatballs in a 4 quart slow cooker
- 1 1/2 cups apricot or peach jam
- 1 cup Dijon mustard
- 1/4 tsp hot pepper sauce
- 1/2 cup packed brown sugar
- 1 can pineapple tidbits with juice
- 1 tsp curry powder
- 65 cooked meatballs (2 lb package)
SALSA
By jarren
Ruth Davidson
- 6-8 large ripe tomatoes, chopped (5 lbs)
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 4 jalapeno peppers, seeded and finely chopped
- 5 1/2 oz tomato paste
- 3/4 cup white vinegar
- 1/4 cup brown sugar
- 1 Tbsp coarse pickling salt
- 4 garlic cloves, minced
HERB & CASHEW PASTE FOR MAHI-MAHI, COD OR HALIBUT
By jarren
Sprinkle salt and pepper over all sides of Mahi-Mahi and place on a cookie sheet
- Fish:
- 6 Mahi-Mahi fillets, 6 ounces/170 g each (or other white flaky fish)
- 1 teaspoon (5 mL) sea salt
- 1/2 teaspoon (2 mL) black pepper
- Herb and Cashew Paste:
- 1/4 cup (50 mL) cashews, lightly toasted
- 1/3 cup (75 mL) cilantro, stems removed
- 4 cloves garlic
- 2 green onions, cut into quarters
- 1/2 teaspoon (2 mL) ground white pepper
- 1 teaspoon (5 mL) cumin
- 2 tablespoons (25 mL) white vinegar
- 2 tablespoons (25 mL) honey
- 2 tablespoons (25 mL) olive oil
- 1 teaspoon (5 mL) sea salt
ENGLISH PUB-STYLE BEEF
By jarren
In a large, lightly oiled skillet, stir-fry steak strips for about 2 minutes until no longer pink
- 1 lb Top Sirloin Grilling Steak, cut into strips
- 1 Can (10 oz) Tomato Soup
- 2 TBSP Worcestershire Sauce
- 1 TSP Sugar
- 1 Green and/or Yellow Pepper, cut into strips
- 1/2 lb Sliced Mushrooms
- 1/2 diced onion
- 1/2 lb broccoli
- Beef Oxo to taste
ASIAN MARINATED PORK TENDERLOIN
By jarren
Mix all ingredients together
- 1 lb. Pork tenderloin
- 2 tablespoons Soya sauce
- 1 teaspoon brandy
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 clove of garlic finely chopped (I use the bottles crushed)
- Small piece of green ginger (optional)
ROMAINE, CAULIFLOWER & BACON SALAD
By jarren
In a 9 x 13"glass dish, on bottom put romaine, then onion, then cauliflower, then bacon
- 1/2 to 1 head of romaine lettuce, break up into small pieces
- Spanish onion rings (or purple onion rings)
- 1/2 head cauliflower
- 1 lb cooked and crumbled bacon
- 2-3 cups mayonnaise
- 3/4 cup grated Parmesan cheese
MAKE-AHEAD MASHED POTATOES
By jarren
Canadian Living
- 15 Yukon Gold Potatoes (about 5 lb/2.2 kgs), 1 cup (250 ml) Sour Cream, 1/2 cup (125 ml) Butter (cubed), 4 Green Onions thinly sliced, 1/4 cup (50 ml) minced fresh Parsley, 1 Teaspoon (5 ml) Salt, 1/2 Teaspoon (2 ml) Pepper
BACON TIDBITS
By jarren
Egg mixture: Combine dry mustard, cayenne, vinegar and eggs
- 1/2 pound bacon - cut slices into 4 or 5
- 1/2 teaspoon dry mustard
- 1/2 teaspoon cayenne
- 1 tablespoon vinegar
- 3 well beaten eggs
- 2 packages soda crackers, crushed very fine
FOUR BEAN SALAD
By jarren
Put salad ingredients in large bowl
- Salad:
- 1 cup each of canned green beans, yellow beans, kidney beans and lima beans, drained
- 1 medium green pepper, chopped
- 1 onion, cut into rings and separated
- Dressing:
- 1/2 cup sugar
- 1/2 cup white wine vinegar
- 1/2 cup canola oil
- 1 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp dried tarragon
- 1/2 tsp dried basil
- 2 tbsp fresh parsley, chopped