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Recipes
Grilled Corn and Bean Salad
By jenlin
For the salad: Preheat a grill on high for 5 minutes
- 4 fresh or frozen ears of corn, husks removed
- One 15-ounce can black beans, rinsed and drained
- One 15-ounce can chickpeas, rinsed and drained
- 1 cup loosely packed fresh cilantro leaves, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 teaspoon red wine vinegar
- 1 teaspoon ground cumin
- Pinch chili powder
- 2 cloves garlic, pushed through a press
- 1/4 cup extra-virgin olive oil
- Hot sauce, preferably Crystal Hot Sauce
Ginger-Lemon Delights
By jenlin
1 Heat oven to 375°F. In large bowl, stir cookie ingredients until very soft dough forms (dough will be sticky)
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup shortening
- 1/4 cup mild-flavor (light) molasses
- 1 tablespoon ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 egg
- 1 cup powdered sugar
- 1 teaspoon grated lemon peel
- 4 teaspoons lemon juice
- 1/4 cup finely chopped crystallized ginger
Peanut Butter Toffee Turtle Cookies
By jenlin
Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mix...
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2/3 cup creamy peanut butter
- 1 egg
- 2 cups Original Bisquick® mix
- 2/3 cup toffee bits
- 2/3 cup coarsely chopped peanuts
- 1 1/3 cups milk chocolate chips
- 1 1/2 cups caramels (from 14-oz bag), unwrapped
- 2 to 3 tablespoons whipping cream
- 1/2 teaspoon vanilla
Roast Turkey Breast with Zesty Dry Rub
By jenlin
Preheat oven to 350 degrees F
- 1 whole turkey breast on the bone (6 to 7 pounds)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons onion salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 1 can (14.5 ounces) chicken broth
- Mashed potatoes, for serving, if desired
Vegetable Salad
By jenlin
Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes
- 2 cups shelled edamame soy beans
- 8 ounces thin green beans, trimmed
- 8 ounces yellow wax beans, trimmed
- 1 1/2 cups cherry tomatoes, halved
- 1/3 cup red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh basil or tarragon leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Fish Milanese
By jenlin
Place the panko in a pie dish
- 1 1/2 cups panko (Japanese bread crumbs)
- 3 large eggs
- 4 (5-ounce) swordfish steaks, each about 1/2-inch-thick or grouper or halibut
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons light olive oil
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 3 cups lightly packed arugula
- 1 bunch watercress, stemmed
Taco Pizza
By jenlin
Preheat the oven to 425 degrees F
- One 13.8-ounce can premade pizza crust dough
- 1 pound ground beef
- 1 packet taco seasoning
- One 16-ounce can refried beans
- 1/2 cup picante sauce
- 3/4 cup sliced green or black olives
- 8 ounces sharp cheddar, shredded
- Kosher salt
- 1 cup finely diced tomato (about 1 large or 30 grape tomatoes)
- 12 ounces shredded lettuce (about 1 large head)
- 1/4 cup sour cream
Fourteen Layer Chocolate Cake
By jenlin
Preheat oven to 350 degrees
- 1/2 cup shortening
- 1/2 cup butter
- 2 cups white sugar
- 6 eggs
- 3 cups milk
- 3 cups self-rising flour
- 2 teaspoons vanilla extract
- 3 cups white sugar
- 1 cup butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup water
- 2 cups evaporated milk
Easy Creamy Corn Dip
By jenlin
In large bowl or electric mixer, beat sour cream, mayonnaise, cheese, chiles and spices on medium speed until well ...
- 1 cup sour cream
- 1/2 cup mayonnaise
- 8 oz grated sharp Cheddar cheese
- 1/4 cup canned Old El Paso™ green chiles, undrained
- 1 tablespoon ground cumin
- 1/4 teaspoon chili powder
- 1 teaspoon garlic salt
- Freshly ground black pepper, to taste
- 4 cups canned whole kernel corn, drained
- 4 or 5 slices bacon, cooked and diced
- 1/4 cup chopped fresh cilantro
- Food Should Taste Good™ multigrain tortilla chips, as desired
Holiday Toffee Bars
By jenlin
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray
- 1 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1 egg yolk
- 2 cups Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup milk chocolate chips
- 1/2 cup chopped nuts, if desired