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Recipes
Kale and Quinoa Salad
By jenlin
Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes
- 1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips
- 3 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 3 to 4 tablespoons extra-virgin olive oil
- 1 cup cooked white quinoa
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted pine nuts
Pumpkin Pie/ sweet potato
By jenlin
Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes
- 1 3/4 to 2 cups canned pumpkin or sweet potato
- 1 14 oz can sweetened condensed milk
- 2 large eggs, beaten
- 2/3 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons lemon extract
- 1 (9 inch) deep dish pie crusts, unbaked
Champagne Oranges
By jenlin
Combine the marmalade and sugar in a small saucepan
- 1/2 cup orange marmalade
- 1/2 cup sugar
- 8 large navel oranges
- 1 1/2 cups Champagne or sparkling white grape juice
- 1/3 cup toasted slivered almonds
- Sprig of fresh mint
Pesto Hummus
By jenlin
In food processor, place all ingredients except olive oil and crackers
- 1 can (19 oz) Progresso™ chickpeas, drained, rinsed
- 1 package (1 oz) fresh basil leaves, stems removed (about 1 cup)
- 1 clove garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 cup olive oil
- Food Should Taste Good™ roasted red pepper brown rice crackers, as desired
Ham and Cheese Breakfast Casserole
By jenlin
Preheat the oven to 350 degrees F
- 6 tablespoons butter, plus more for greasing dish
- 1 large onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 cups 1/2-inch bread cubes (crusts removed)
- 8 ounces cremini mushrooms, sliced
- 8 large eggs
- 1 1/4 cups half-and-half
- 1 teaspoon Dijon mustard
- Pinch cayenne
- 4 ounces ham, diced
- 1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces)
- 2 small plum tomatoes, sliced very thinly
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped parsley, for garnish
Cranberry Mallow Dessert
By jenlin
Combine the first 4 ingredients and then fold in cool whip and lemon juice
- 1 16 ounce can whole cranberry sauce
- 2 cups miniature marshmallows
- 1 8 ounce can crushed pineapple - drained
- 2 cups cool whip
- 1 t lemon juice
Beef Tenderloin with Cool Horseradish-Dill Sauce
By jenlin
Make the sauce Pulse the scallions and dill in a food processor until finely chopped
- For the sauce
- 5 whole scallions, sliced
- 1 /4 cup coarsely chopped fresh dill
- 1 /4 cup extra-virgin olive oil
- 1 /4 cup prepared horseradish, drained
- 2 tsp. Worcestershire sauce; more as needed
- 1 tsp. fresh lemon juice; more as needed
- Kosher salt and freshly ground black pepper
- 1 cup sour cream or crème fraîche
- 1 hard-cooked large egg, finely chopped
- For the beef
- 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
- 1 Tbs. Dijon mustard
- 1 Tbs. Worcestershire sauce
- 1 medium clove garlic, mashed to a paste
- 1 tsp. honey
- 1 tsp. soy sauce
- 1 tsp. finely chopped fresh thyme
- Freshly ground black pepper
- 2 Tbs. olive oil
BLT Salad with Buttermilk Dressing
By jenlin
For salad dressing, in a small bowl whisk together creme fraiche, mayonnaise, dill, vinegar, and garlic
- 2 tablespoons creme fraiche or sour cream
- 2 tablespoons mayonnaise or salad dressing
- 1 tablespoon snipped fresh dill
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1/4 cup buttermilk or sour milk*
- Salt
- Freshly ground black pepper
- 4 slices bacon - cooked and crumbled into large pieces
- 2 heads romaine lettuce
- Olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup shaved Parmesan cheese (2 ounce)
Oyster Rockefeller Dip
By jenlin
Saute onions, lettuce, green pepper,parsley, celery and spinach in butter
- 1 cup green onions - finely chopped
- 1/2 cup chopped lettuce
- 1/2 cup chopped green pepper
- 1/2 cup chopped parsley
- 1/2 cup chopped celery
- 1 cup chopped frozen spinach
- 1 stick butter
- 1/2 cup bread crumbs
- 1 pint chopped oysters
- 1/8 t garlic
- 1/4 t pepper
- 1/4 t salt
- 2 T herbsaint or anise
- 5-6 drops tabasco
Easy Pineapple Upside-Down Cake
By jenlin
Betty Crocker recipe. This classic favorite has made a comeback, and it's easier than ever to make when using a ca...
- 1/4 1/4 1/4 cup butter or margarine
- 1 1 1 cup packed brown sugar
- 1 1 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 1 1 jar (6 oz) maraschino cherries without stems, drained
- 1 1 1 box Betty Crocker® SuperMoist® yellow cake mix
- Vegetable oil and eggs called for on cake mix box
- to to 1 to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- frigerator.
- 12 12 servings