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Recipes
Green Bean Casserole
By jenlin
For the green beans: Melt 8 tablespoons of the butter in a large saucepan over low heat
- GREEN BEANS:
- 2 sticks (16 tablespoons) unsalted butter
- 3 medium-to-large sweet onions, halved and thinly sliced (about 4 1/2 cups)
- Kosher salt
- 2 pounds green beans, trimmed and split lengthwise
- 2 pounds cremini mushrooms, stemmed and quartered
- 1/4 cup all-purpose flour
- 1 1/2 cups store-bought French onion soup, such as Pacific
- 12 ounces white Cheddar, shredded (about 6 cups)
- Freshly ground black pepper
- TOPPING:
- 4 tablespoons unsalted butter
- 1 cup dried shiitake mushrooms, thinly sliced
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 1/4 cup thinly sliced fresh chives
- 1/4 cup chopped fresh flat-leaf parsley
Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs
By jenlin
For the casserole: Heat a charcoal grill to medium-high heat
- 8 baby Italian eggplants, sliced lengthwise 1-inch thick
- Canola oil
- Kosher salt and freshly ground black pepper
- 4 grilled or roasted red peppers, skin and seeds removed and chopped
- 3 tablespoons pine nuts
- 3 cloves garlic
- 2 teaspoons fresh thyme leaves
- 1/2 cup olive oil
- 3/4 cup grated Parmesan
- 1 pound fresh mozzarella, thinly sliced, weighted for a for a few hours to remove excess liquid
- 2 tablespoons fresh oregano leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup canola oil
- 2 cloves garlic, smashed to a paste
- 1 teaspoon Spanish paprika
- Pinch cayenne
- 6 slices day old Italian bread, crusts removed, coarsely ground in food processor
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup spice cajun
Crab and Ricotta Cannelloni
By jenlin
Bring a large pot of salted water to a boil over high heat
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
- 1 cup whole milk ricotta cheese
- 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 egg yolk
- 1/2 cup chopped fresh basil leaves
- 1 pound lump crabmeat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Bechamel Sauce, recipe follows
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch freshly grated nutmeg
Caribbean Chicken Drummies
By jenlin
1 Heat oven to 350ºF. Line 13x9-inch pan with foil
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup teriyaki marinade and sauce
- 1/4 cup honey
- 2 cloves garlic, finely chopped
- 2 lb chicken drummettes (about 24)
Ginger Snap
By jenlin
Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg ...
- 1 1/2 ounces vodka
- 1 ounce ginger liqueur, such as Domaine de Canton
- 1 ounce fresh lemon juice
- 1/4 teaspoon agave syrup
- 1/4 teaspoon peeled and grated fresh ginger
- Pinch ground cinnamon
- Pinch ground cloves
- Pinch grated nutmeg
- Ice
- Cinnamon stick, for garnish
Chocolate Mint Pinwheels
By jenlin
In large bowl, stir cookie mix, butter and egg until dough forms
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 1/4 cup unsweetened baking cocoa
- 2 tablespoons Gold Medal™ all-purpose flour
- 1/2 teaspoon mint extract
- 2 to 3 drops green food color
Smoked Mozzarella and Ricotta Fritters
By jenlin
For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper
- 1 1/2 cups fresh whole milk ricotta
- 1 1/2 cups shredded smoked mozzarella
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups panko (Japanese bread crumbs)
- 3 large eggs
- 3/4 cup all-purpose flour
- Vegetable oil, for frying
- 1 tablespoon fresh chopped thyme leaves
- 6 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Chocolate Cookies - cake mix
By jenlin
Heat oven to 350°F (325°F for dark or nonstick pans)
- 1 box Betty Crocker™ SuperMoist™ devil's food cake mix
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup sugar
New Orleans Barbecue Shrimp Dip
By jenlin
Melt 4 tablespoons of the butter in a large skillet over medium heat
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup chili sauce
- 1/4 cup fresh lemon juice
- 5 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 1 teaspoon cayenne
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon hot sauce
- 1 1/4 pounds peeled and deveined large shrimp, tails removed
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 3 scallions, white and green parts separated and thinly sliced
- 1/2 cup loosely packed fresh parsley leaves, chopped
- Kosher salt and freshly ground black pepper
- Crackers and crunchy rustic bread for serving
Beet and Potato Salad with Blue Cheese Dressing and Dill
By jenlin
Preheat the oven to 400 degrees F
- 2 pounds new potatoes, quartered
- 3 tablespoons coconut oil
- Kosher salt and freshly ground black pepper
- 1 pound beets, peeled and cut into 1/2-inch dice
- 2/3 cup mayonnaise
- 1/3 cup buttermilk
- 2 tablespoons whole-grain mustard
- 1 cup chopped celery (about 2 stalks)
- 1/4 cup chopped green onions (just the greens)
- 2 tablespoons chopped fresh dill
- 4 ounces blue cheese, crumbled or feta or other cheese