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Recipes
Peanut Butter Pie
By Jahel
Dessert
- 1 1/2 C Heavy Whipping Cream
- 1 C Marshmallow Cream
- 1 C Creamy Peanut Butter
- 1/2 C Mini Chocolate Chips
- Pre-baked 9" Pie Shell
Honey Mustard Snack Mix
By Jahel
Step 1 Preheat oven to 300°F
- 3 cups crisp wheat cereal squares (such as Wheat Chex)
- 2 cups crisp corn snacks (such as Bugles)
- 2 cups mini pretzels
- 2 cups bagel chips, lightly crushed
- 2 cups honey-roasted peanuts
- 2 cups wasabi peas
- 10 tablespoons (5 oz.) unsalted butter
- ⅓ cup honey
- 3 tablespoons dry mustard
- 2 tablespoons Dijon mustard
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- ½ teaspoons kosher salt
- 1 teaspoon cayenne pepper (optional)
Caramelized Onion Relish
By Jahel
Real Simple Magazine—Picture and Recipe
- 2 T olive oil
- 2 large red onions, thinly slice
- 2 sprigs fresh thyme
- 1/2 t Kosher salt
- 1/4 t Pepper
- 2 tablespoons cider vinegar
- 1 tablespoon dark brown sugar
Quiche Lorraine Tarts
By Jahel
Cut pie shell in 3" circles and fit into 2 1/2" muffin cups
- Pie shell sheet
- 1 1/3 c coarsely shredded Swiss cheese
- 2/3 c chopped salami
- 1/3 c sliced green onion
- 4 eggs, slightly beaten
- 1 1//3 c sour cream
- 1 salt
- 1 t Worcestershire sauce
BLT Bites
By Jahel
Cut a thin slice of top of each tomato
- 16-20 cherry tomatoes
- 1 lb. bacon (not quite, cooked and crumbled
- 1/2 c mayo
- 1/3 c chopped green onions
- 3 T grated Parmesan cheese
- 2 T snipped fresh parsley
Mulligatawny Soup
By Jahel
In a large saucepan or Dutch oven, heat butter over med heat until melted
- 1/4 c butter
- 1 med apple (Granny Smith), peeled and diced
- 1 3/4 c onion, chopped
- 1 large celery stalk, chopped
- 2 cloves garlic, minced
- 1 T curry powder
- 1/4 c flour
- 2 t salt
- 1/4 t pepper
- 1/4 t ground cloves
- 6 c chicken stock
- 2 c cooked chicken, cubed
- 2 med carrots, chopped
- 2 pouches Uncle Ben's 90 second rice, cooked according to package directions
- 3/4 c coconut milk, generously measured
Oatmeal Cake
By Jahel
Pour water over oatmeal and butter and set aside
- 1 c oatmeal
- 1-1/2 c boiling water
- 1/2 c butter
- 1 c sugar
- 1 c brown sugar
- 1-1/2 c flour
- 1 t cinnamon or vanilla
- 1 t baking soda
- 2 eggs, beaten
- Frosting
- 1 c sugar
- 1 stick butter
- 1/4 c evaporated milk
- 1/2 c nut meats
- 1 c coconut
- 1/2 t vanilla
Panko-Crusted Chicken Bites with Apricot-Mustard Sauce
By Jahel
Marthastewart,con--Picture and Recipe
- Nonstick cooking spray
- 1/2 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Pinch of cayenne pepper
- 4 large boneless, skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes
- 1 cup apricot jam or preserves
- 1/4 cup Dijon mustard
- 1 teaspoon chopped fresh thyme leaves
Boston Store's Cheese and Broccoli Soup
By Jahel
Cook broccoli and onions together with water until tender yet firm
- 1 lb. broccoli cut in 1" pieces
- 1/3 c fresh onion, chopped
- 5 oz. butter
- 6 oz. flour
- 2-1/2 qt. chicken stock
- 6 oz. heavy cream
- 4 oz. parmesan cheese
- salt and pepper to taste