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Recipes
Apple Cider Donut Pudding
By jenlin
Place the donuts cut-side up on a baking sheet
- 8 apple cider, pumpkin spice or plain cake donuts, sliced in half horizontally
- 2/3 cup dried cranberries
- 2 cups orange juice
- 8 tablespoons (1 stick) unsalted butter
- 1 cup chopped pecans
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- Zest of 1 lemon plus 2 tablespoons lemon juice
- 1/3 cup plus 2 tablespoons dark brown sugar
- 1/3 cup granulated sugar
- 2 large egg yolks
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 cup heavy cream
- 2 pints vanilla ice cream, for serving
Thai Lettuce Wraps
By jenlin
For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grate...
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons grated ginger
- 1 tablespoon Sriracha
- 1 tablespoon rice wine vinegar
- 3 cloves garlic, grated
- 2 boneless, skinless chicken breasts, cut into strips
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped fresh cilantro
- 8 butter lettuce leaves
- 1 cup bean sprouts
- 1 cup thinly sliced red cabbage
- 1 cup julienned carrots
- 1 cup cucumber slices
- 1 cup cooked thin rice noodles
- 1/3 cup sweet chili sauce
- 1/3 cup hoisin sauce
Crispy Artichoke Hearts
By jenlin
Preheat the oven to 400 degrees F
- Nonstick cooking spray, for the baking sheet, optional
- 14 round salted butter crackers
- 4 fresh basil leaves
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon fresh flat-leaf parsley leaves
- 1 /4 teaspoon garlic salt
- One 24-ounce jar marinated quartered artichoke hearts, drained
- Marinara sauce, for serving
Dark Chocolate Mousse
By jenlin
For the mousse: Melt the chocolate in a bowl over a water bath, making sure the water is not boiling
- 1/2 cup chopped chocolate (72 percent)
- 1 cup heavy cream
- 4 large egg yolks
- 1/3 cup sugar
- Whipped cream, for serving
- Chocolate shavings, for garnish
Asparagus with Vin Santo Vinaigrette
By jenlin
In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes
- 1 1/2 cups vin santo (about 375 milliliters)
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 bunch asparagus, bottom ends trimmed
- 6 leaves of Bibb lettuce
- 1 hard boiled egg, sliced
- 1/4 cup chopped toasted almonds
Cornbread and Chili Bites
By jenlin
Special equipment: 12-cup standard muffin pan For the cornbread: Preheat the oven to 400 degrees F
- Cooking spray, for the muffin pan
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 recipe of chili
- scallions for garnish
Spicy Thai Shrimp Cakes
By jenlin
Combine shrimp, 2/3 cup panko, bell pepper, onion, cilantro, lime juice, fish sauce, chili sauce, eggs, and garli...
- 1 pound peeled and deveined raw medium shrimp, chopped
- 1 1/3 cups whole-wheat panko (Japanese breadcrumbs), divided
- 2/3 cup finely diced green bell pepper
- 1/2 cup finely diced yellow onion
- 1/4 cup chopped fresh cilantro
- 4 teaspoons fresh lime juice
- 2 teaspoons fish sauce
- 2 teaspoons Thai sweet chili sauce
- 2 large eggs, lightly beaten
- 2 garlic cloves, minced
- 2 tablespoons olive oil, divided
Salted Caramel Pecan Bites
By jenlin
Preheat the oven to 350 degrees F
- 1 cup chopped pecans
- Nonstick baking spray, for the foil
- 10 to 12 graham crackers
- 1 cup firmly packed dark brown sugar
- 3 /4 cup (6 ounces) salted butter
- 2 tablespoons whipping cream
- 1 teaspoon vanilla extract
- 1 /4 teaspoon kosher salt
Asian Salad Dressing
By jenlin
Whisk garlic, soy sauce, and vinegar in a small bowl
- 1/2 small garlic clove, finely grated
- 1 T reduced-sodium soy sauce
- 2 t unseasoned rice vinegar
- 1/2 cup olive oil
- 1/2 t toasted sesame oil
- Kosher salt and freshly ground black pepper
Peanut-Fudge Cookies
By jenlin
Heat oven to 350°F (325°F for dark or nonstick cookie sheets)
- 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
- 1/3 cup butter or margarine, softened
- 2 eggs
- 2 cups candy-coated peanut butter pieces (from 1-lb 1.25-oz bag)
- 1 cup coarsely chopped salted peanuts