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Recipes
Crab and Brie Casserole with Wild Mushroom Crumb Topping
By jenlin
Bring a large pot of salted water to a boil
- Kosher salt
- 8 ounce bag dried egg noodles
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 cup dry white wine
- 1 cup seafood stock
- 8-ounces brie, rind removed
- 16-ounces lump crabmeat
- 1 (1-ounce) package dried shiitake mushrooms
- 1/2 cup panko bread crumbs
- 2 tablespoons unsalted butter
- 8 ounces of sliced mushrooms
Pigs in Blankets
By jenlin
On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares
- All-purpose flour, for surface
- 2 sheets puff pastry (about 1 pound), preferably all-butter
- Honey Dijon mustard
- 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
- 1 large egg, beaten
- Poppy seeds, for sprinkling (optional)
- Flaky sea salt, such as Maldon, for sprinkling (optional)
- Mustards, such as brown or whole-grain, for serving (optional)
Parmesan Tortilla Crisps
By jenlin
Preheat the oven to 375 degrees F
- 1/4 cup extra-virgin olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 12 (6-inch) corn tortillas
- 1 cup freshly shredded Parmesan
- 1/4 teaspoon salt
Carrot Cake Bars
By jenlin
Directions 1. Preheat oven to 350 degrees F
- 1 package 2-layer-sizeyellow or white cake mix
- 1/4 cup milk
- 1/2 cup cooking oil
- 1 teaspoon vanilla
- 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
- 2 eggs
- 1 cup finely shredded carrot
- 1/2 cup golden raisins
- 1 recipeCream Cheese Frosting or one 16-ounce can cream cheese frosting
- 1/4 cup finely chopped walnuts or pecans, toasted
- 4 ounces cream cheese, softened (half of an 8-ounce package)
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla
- 2 1/2 - 3 cups powdered sugar
Chocolate Fondue
By jenlin
Heat the cream in a saucepan over low to medium heat until warmed through but not bubbling; add the bittersweet cho...
- 2 cups heavy cream
- 6 ounces bittersweet chocolate, chopped
- 6 ounces semisweet chocolate, chopped
- 3 tablespoons amaretto
- 1 teaspoon vanilla
- Dipping suggestions: cubed angel food cake (store-bought is fine), pineapple chunks, dried apricots, green grapes, blueberries and blackberries
Wings - Grilled Buffalo
By jenlin
In a small bowl, combine the salt, pepper and garlic powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 3 pounds whole chicken wings
- 6 tablespoons unsalted butter
- 1/3 cup hot sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
Tomato Mascarpone tart
By jenlin
Yield: 8 servings Ingredients 1/2 cup mascarpone 2 tablespoons grated Parmesan 1 large egg yolk...
- 1/2 cup mascarpone
- 2 tablespoons grated Parmesan
- 1 large egg yolk
- Kosher salt and freshly ground black pepper
- One 14-ounce package refrigerated rolled pie crusts (2 crusts)
- 1 1/2 cups cherry tomatoes, halved
- 1/2 small shallot, very thinly sliced
- 1 tablespoon fresh thyme
- 4 teaspoons olive oil
Rolls - Buttery Potato
By jenlin
Preheat the oven to 400 degrees F
- Nonstick cooking spray, for greasing the baking sheet
- 2 medium potatoes, pierced with a fork
- 1 cup milk
- 1 1/2 tablespoons active dry yeast
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 1/2 teaspoons fine salt
- 1 large egg, beaten
- 3 cups all-purpose flour, plus extra for dusting
- 3 tablespoons butter, melted
- Flaky sea salt, for sprinkling
Potatoes Alfredo with Garden Peas
By jenlin
1 Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray
- 2 lb. small (2 to 3-inch) red potatoes, cut into 1/4-inch-thick slices (8 cups)
- 1/4 cup sliced green onions
- 2 garlic cloves, minced
- 1 (10-oz.) container refrigerated Alfredo sauce
- 1/2 cup half-and-half or milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups Green Giant® Frozen Sweet Peas
Hash Brown Cake with Dill Sour Cream
By jenlin
For the dill sour cream: In a medium bowl, whisk to combine the sour cream, dill and some salt and pepper
- 1 cup sour cream
- 2 tablespoons chopped fresh dill
- Kosher salt and ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups frozen cooked shredded potatoes, thawed
- 2 tablespoons all-purpose flour
- 2 teaspoons sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Pinch cayenne pepper
- 2 large eggs, lightly beaten
- 2 cloves garlic, smashed and chopped small
- 1/2 yellow onion, grated
- Fresh dill sprigs, for garnish