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Recipes
Veal Scaloppini with Saffron Cream Sauce
By jenlin
Sprinkle the veal with salt and pepper
- 1 pound veal scaloppini (about 12 slices)
- Salt and freshly ground black pepper
- 2 1/2 About 2 1/2 tablespoons butter
- 2 About 2 tablespoons olive oil
- 12 ounces cremini mushrooms, sliced
- 2 large shallots, finely chopped
- 3/4 cup dry white wine
- 1 cup beef broth
- 1/4 teaspoon saffron threads
- 3/4 cup heavy cream
- 1/2 cup frozen peas, thawed
- 1 lemon, cut into wedges
Raspberry Cream Pie
By jenlin
Preheat the oven to 350 degrees F
- 25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
- 4 tablespoons butter, melted
- 1 generous cup raspberries, plus more for serving
- 3 tablespoons sugar
- Two 6-ounce containers raspberry yogurt
- One 3.4-ounce package instant vanilla pudding mix
- 1 cup heavy cream
- Whipped cream, for serving
Double-Chocolate and Caramel Bars (Cookie Exchange Quantity)
By jenlin
Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan
- 3 cups Gold Medal™ all-purpose flour
- 3/4 cup packed brown sugar
- 2/3 cup baking cocoa
- 1 egg, beaten
- 1 1/2 cups firm butter or margarine
- 1 1/2 cups chopped walnuts
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 48 caramels
- 2 cans (14 oz each) sweetened condensed milk
- 1 bag (6 oz) semisweet chocolate chips (1 cup)
- 1 teaspoon shortening or vegetable oil
Strawberry Jam
By jenlin
Directions Place the strawberries in a colander and rinse them under cold running water
- 3 pints fresh strawberries
- 3 cups superfine sugar
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
- 1/2 Granny Smith apple, peeled, cored and small-diced
- 1/2 cup fresh blueberries
Buffalo Turkey Jalapeno Poppers
By jenlin
Preheat oven to 425 degrees
- 1 cup chopped turkey
- 6 strips bacon, cooked and crumbled
- 1/2 cup buffalo sauce, Franks Red-hot
- 6 jalapenos halved and seeded
- 1/2 cup blue cheese crumbles
- 1/3 cup blue cheese dressing
Curried Lobster Rolls
By jenlin
For the curry mayonnaise: Heat the oil in a small saute pan over medium heat
- 2 tablespoons canola oil
- 1/2 small Spanish onion, finely diced
- 1 clove garlic, finely chopped
- 1 1/2 tablespoons mild curry
- Kosher salt and freshly ground black pepper
- 1 1/2 cup prepared mayonnaise
- 1 fresh lime, zested and juiced
- Two 2 pound whole lobsters, par cooked (12 minutes in boiling salted water), put in ice bath and split lengthwise
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- 2 green onions (green and pale green part), thinly sliced
- 1 large stalk celery, finely diced
- 3 tablespoons finely chopped fresh dill
- 6 hot dog buns, toasted
Cinnamon Roll Pancakes
By jenlin
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon
- CINNAMON FILLING:
- 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
- 1/4 cup + 2 tablespoons packed light brown sugar
- tablespoon ground cinnamon CREAM CHEESE GLAZE:
- 4 tablespoons (1/2 stick) unsalted butter
- 2-ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Breakfast Popovers with Italian Sausage
By jenlin
Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each c...
- Butter, for greasing the pan
- 2 tablespoons extra-virgin olive oil
- Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
- 2 cloves garlic, minced
- 1 cup shredded smoked mozzarella (4 ounces)
- 4 large eggs, at room temperature
- 2 cups milk, at room temperature
- 1 1/2 cups all-purpose flour
- 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
- 3 tablespoons chopped fresh basil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Maple syrup, for drizzling
SPINACH & CHEESE BALLS
By jenlin
HEAT OVER TO 400 DEGREES. SPRAY COOKIE SHEET WITH COOKING SPRAY
- 1 BOX (9 OZ) FROZEN SPINACH - THAWED AND SQUEEZED TO DRAIN
- 1 CUP BISQUICK MIX
- 2 CUPS SHREDDED MOZZARELLA CHEESE - 8 OUNCES
- 1 EGG
- 2 t ITALIAN SEASONING
- 1 t GARLIC SALD
- 1 CUP PASTA SAUCE TO DIP IN IF DESIRED.
Crab and Corn Cheesecake with Green Onion Coulis
By jenlin
Special equipment: a 9-inch springform pan For the cheesecake: Preheat the oven to 350 degrees F
- CHEESECAKE:
- 1 cup freshly grated Parmesan cheese
- 1 cup breadcrumbs
- 1/2 cup melted unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 4 cups fresh corn
- 2 teaspoons salt
- 12 turns freshly ground black pepper
- 1 3/4 pounds cream cheese, at room temperature
- 4 large eggs
- 1/2 cup heavy cream
- 1 cup grated smoked Gouda cheese
- 1 pound (2 cups) lump crabmeat, picked over for shells and cartilage