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Recipes
BBQ Pork Ribs
By jenlin
Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shakin...
- 3 St. Louie style pork ribs, 2.5 pounds each
- 2 cups BBQ Rub (see recipe)
- 2 cups BBQ Texas Mop Base (see recipe)
- 1 cup store bought or TownLine BBQ Sauce (see recipe)
Couscous Salad with Smoked Paprika
By jenlin
For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
- 1/2 teaspoon kosher salt
- 2 cups packed baby spinach leaves, coarsely chopped
- 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
- 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
- 1 cup jarred red bell peppers, drained and coarsely chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup slivered almonds, toasted
- 1/4 cup chopped fresh mint
- Kosher salt and freshly ground black pepper
Turkey Cutlets with Lemon-Caper Sauce
By jenlin
Southern Living DECEMBER 2010
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound turkey cutlets
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons capers
- Garnishes: lemon wedges, chopped fresh flat-leaf parsley
Frozen Raspberry and Vodka Lemonade
By jenlin
Combine the frozen raspberries, lemonade concentrate, vodka, ice cubes and 1/2 can of water (from the lemonade can)...
- 1 1/2 cups frozen raspberries
- One 12-ounce can frozen lemonade concentrate
- 8 ounces vodka
- 10 ice cubes
Cupcake-Stuffed Ice Cream Cones
By jenlin
Special equipment: a skewer; 2- to 3-inch mermaid tail silicone molds Preheat the oven to 350 degrees F
- 16 to 18 flat-bottomed ice cream cones
- 1/3 cup oil
- 3 large eggs
- One 15.25-ounce box white cake mix
- 1 teaspoon vanilla extract
- Gel food coloring in pink, purple and green, as needed
- Melting candy wafers in pink, purple, blue and green, as needed
- 2 cups buttercream frosting, tinted pale blue
Snickerdoodle Cookie Truffles
By jenlin
Heat oven to 375°F. Set aside 1 tablespoon cinnamon sugar mixture from packet
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix
- Butter, water and egg called for on cookie mix pouch
- 4 oz cream cheese, softened
- 14 oz vanilla-flavored candy coating (almond bark)
Spring Crab and Shrimp Cakes with Double Radish Sause
By jenlin
Heat the oven to 300 degrees
- 1/2 pound peeled and deveined cooked shrimp
- 1 large egg, plus 1 egg yolk
- 1 cup cooked English peas or thawed frozen peas
- 1/2 cup finely chopped scallions
- 1 2/3 cups panko breadcrumbs, divided
- 1/4 cup light mayonnaise
- 1 to 2 tablespoons chopped fresh tarragon, or to taste
- Kosher salt and ground black pepper
- 1/2 pound lump crabmeat, picked over for any shells
- 2 Tablespoons oil
- 1/4 cup plus 2 T light sour cream
- 1 cup coarseley shredded red radishes
- 1 Tablespoon bottled horseradish
Senorita Cocktail
By jenlin
In a cocktail shaker, combine first 5 ingredients
- 6 6 6 ounces grapefruit juice
- 4 4 4 ounces silver tequila
- 2 2 2 ounces freshly squeezed lime juice
- 1 1/2 1 1/2 1/2 ounces triple sec
- 3 3 3 teaspoons agave nectar
- Splash Splash cranberry juice
- Mint leaves, for garnish
Ultimate Turtle Brownies
By jenlin
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- 36 caramels, unwrapped (from 14 oz bag)
- 3 tablespoons whipping cream
- 1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag)
- 2/3 cup coarsely chopped pecans
Sticky Toffee Pudding Cake
By jenlin
For the cake: Preheat the oven to 350 degrees F
- Cake:
- Nonstick cooking spray, for the pan
- 1 1/2 cups chopped dates
- 1 cup boiling water
- 1 cup granulated sugar
- 1 /2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 /2 teaspoon salt
- Pudding:
- 1 1/2 cups muscovado brown sugar
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 cup heavy cream
- 1 tablespoon vanilla
- 1 /4 cup crushed toffee bar or toffee chips, such as Heath Bar, for garnish