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Recipes
Slider Mushrooms
By jenlin
Melt the butter in a slow cooker on high
- 1/2 stick (4 tablespoons) unsalted butter
- One 15-ounce can French onion soup
- Salt and pepper to taste
- 2 1/2 pounds sliced white button mushrooms
Lobster Bisque
By jenlin
Twist off the claws and tails from the lobsters
- Two 2-pound lobsters, steamed
- 4 tablespoons unsalted butter
- 1/2 cup dry sherry
- 1/2 cup chopped celery
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- Kosher salt
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped button mushrooms
- 2 tablespoons tomato paste
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 2 tablespoons chopped fresh chives
chili con carne with tomatoes
By jenlin
Preparation 1. In a large skillet, cook and stir meat, onion and green pepper until meat is browned and oni...
- Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 can (28 ounce) tomatoes
- 1 can (8 ounce) tomato sauce
- 3 tablespoons chili powder
- 1 tsp salt
- 1/8 tsp cayenne red pepper
- 1/8 tsp paprika
- 1 can (15 1/2 ounce) kidney beans, drained
Company Pot Roast
By jenlin
Preheat the oven to 325 degrees F
- 1 (4 to 5-pound) prime boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good olive oil
- 2 cups chopped carrots (4 carrots)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped celery (4 stalks)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 5 large garlic cloves, peeled and crushed
- 2 cups good red wine, such as Burgundy
- 2 tablespoons Cognac or brandy
- 1 (28-ounce) can whole plum tomatoes in puree
- 1 cup chicken stock, preferably homemade
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon unsalted butter, at room temperature
Greek Pita Nachos
By jenlin
Preheat the oven to 400 degrees F
- One 6-count bag pitas
- 3 tablespoons olive oil
- Kosher salt
- 1/2 cup Greek yogurt
- 2 tablespoons chopped fresh dill
- 2 lemons, juiced
- 1/4 cup black olives, chopped
- 1 cucumber, finely chopped
- 1 tomato, finely chopped
- 1/2 small red onion, finely chopped
- Feta cheese, for sprinkling
Moussaka
By jenlin
Preheat the oven to 400 degrees F
- 6 tablespoons EVOO
- 1 1/2 pounds ground lamb
- Kosher salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 1 small fresh red chile pepper, such as Fresno, seeded and very finely chopped, or 1 teaspoon red pepper flakes
- 1 onion, finely chopped
- 1 sprig fresh oregano, very finely chopped
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 1/2 cup chicken stock
- A few wide strips lemon zest
- 1 large fresh bay leaf
- 1 cinnamon stick
- One 28-to-32-ounce can diced tomatoes or whole San Marzano tomatoes, chopped
- 2 medium to large eggplants (they should be very firm and heavy)
- 4 large or jumbo organic eggs, separated
- 3 cups panko
- 1 1/2 cups grated Kefalotyri cheese or Parmigiano-Reggiano
- 1/2 cup fresh flat-leaf parsley leaves, very finely chopped
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons granulated onion
- 4 tablespoons butter
- 3 rounded tablespoons all-purpose flour
- 2 to 2 1/2 cups milk
- Freshly grated nutmeg
SMOKED SAUSAGE BITES
By jenlin
In a bowl mix jelly, ginger & honey
- 1/2 cup hot pepper jelly
- 1 T grated fresh ginger
- 1 t honey
- 2 t olive oil
- 1 10 oz package smokes sausage cut into 1 inch slices
Grilled Shrimp Salsa
By jenlin
Preheat a grill pan over medium-high heat
- 1 1 1 pound jumbo shrimp (21/25 count), peeled and deveined
- 1 1 1 ear corn, husked
- 1 1 1 small jalapeno pepper
- 2 2 2 scallions
- 1/2 1/2 4 red onion, cut into 4 wedges, root intact
- Canola oil
- Kosher salt
- 1 1 1 Persian cucumber, finely chopped
- 1 1 1 teaspoon lime zest (1 lime)
- 1/4 1/4 to 5 to juice (4 to 5 limes), plus more to taste
- 1/4 1/4 1/4 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon ground coriander
- 1/8 1/8 1/8 teaspoon ground cumin
- 1/4 1/4 1/4 cup fresh cilantro leaves, roughly chopped
- 1 1 1/4-inch small avocado, cut into 1/4-inch pieces
- Tortilla chips, for serving
White Chocolate Creme Brulee
By jenlin
Special equipment: six 6-ounce ramekins and a kitchen blowtorch, optional Combine the milk and cream in a large bo...
- 1 3/4 cups milk
- 1 cup heavy cream
- Two 3.3-ounce boxes instant white chocolate pudding mix
- 6 teaspoons turbinado sugar
Cheese & Pesto
By jenlin
PREHEAT oven to 350°F. Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inc...
- 1 can (4 oz.) refrigerated crescent dinner rolls
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
- 2 Tbsp. pesto
- 2 Tbsp. chopped roasted red peppers
- 1 egg, lightly beaten