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Recipes
Peppermint Layer Cake
By jenlin
Heat oven to 350 degrees. Grease 2 8 inch round cake pans
- 1 box Betty Crocker Supermoist white cake mix
- water,oil and egg whites called for on cake mix box
- 1/2 t mint extract
- 3 containers Betty Crocker whipped fluffy white frosting
- Red & Green food coloring
- 20 red and green hard round peppermint candies - unwrapped
- 12 red and green candy canes
Sausage Parmesan Palmiers
By jenlin
Put the butter and onions in a skillet over medium heat and brown the onions until dark, 40 to 45 minutes
- 2 tablespoons butter
- 2 onions, sliced
- 8 ounces breakfast sausage
- 1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed
- 1/2 cup grated Parmesan (not shredded; grated to a powder)
- 1 large egg
Chicken Wings - GRILLED
By jenlin
by Alison Roman
- 4 garlic cloves, finely chopped
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh rosemary
- 1/4 cup olive oil
- Kosher salt, freshly ground pepper
- 2 pounds chicken wings
Spicy Thai Red Curry Chicken Casserole
By jenlin
Preheat the oven to 375 degrees F
- Nonstick cooking spray, for the pan
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 2 cups small broccoli florets
- 1 1/4 cups jasmine or basmati rice
- 1 medium red bell pepper, thinly sliced
- 1/2 medium yellow onion, thinly sliced
- One 14-ounce can light coconut milk
- 1 cup chicken broth
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- Juice of 1 lime
- 1/4 cup chopped salted roasted peanuts
- 1/4 cup minced fresh cilantro
Butter Bean Hummus
By jenlin
Process the beans in a food processor until they form a paste
- Two 15-ounce cans butter beans, drained and skins removed if they are peeling
- 1 head Roasted Garlic, recipe follows, cloves squeezed from the skins
- 3/4 cup tahini
- 4 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup olive oil
- 1/2 cup lemon juice
- Kosher salt and freshly ground black pepper
- Pita bread, pita chips or fresh vegetables, for serving
- 1 head garlic
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
Poppy Seed Pork Tenderloin with Fresh Herb Crust
By jenlin
Heat oven to 425°F. Meanwhile, combine oil, paprika, poppy seeds, cinnamon, salt, and pepper in a small bowl
- 1 Tbsp canola oil
- 1 tsp sweet paprika
- 1 tsp poppy seeds
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1 (12- to 14-oz) pork tenderloin
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh flat-leaf parsley leaves, finely chopped
Braised Red Cabbage with Red Currant Jelly
By jenlin
Heat 1/4 cup butter in a large, high-sided skillet over medium
- 1 /2 cup unsalted butter (about 4 ounces), divided
- 2 small white onions, thinly sliced (4 cups)
- 1 medium-size red cabbage (about 2 1/2 pounds), cored and thinly sliced (about 12 cups)
- 1 1/2 cups red wine vinegar
- 1 /2 cup granulated sugar
- 1 /3 cup red currant jelly
- 2 teaspoons kosher salt
Lobster Rolls
By jenlin
Lightly butter the insides of the buns or rolls and line with lettuce leaves
- 1 tablespoon butter, softened
- 4 hot dog buns or kaiser rolls, split
- 4 lettuce leaves
- 1 1/2 pounds cooked and cubed lobster meat
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lime juice
- 1 dash hot pepper sauce (e.g. Tabasco™)
- 2 green onions, chopped
- 1 stalk celery, finely chopped
- salt and pepper to taste
- 1 pinch dried basil, parsley or tarragon
Prosciutto-Wrapped Scallops
By jenlin
Preheat the oven to 350 degrees F
- 1/4 cup chopped sun-dried tomatoes
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped pitted black olives (about 10 olives)
- 1/4 cup extra-virgin olive oil
- 12 medium scallops
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 slices prosciutto
- 2 cups arugula
- 1 1/2 tablespoons balsamic vinegar
Shrimp and Corn Salad with Herb Lime Dressing
By jenlin
Special equipment: 4 skewers Preheat a grill or grill pan to medium-high heat
- 1/2 cup (1 stick) salted butter
- 4 cloves garlic, finely chopped
- 4 ears corn, husked and cleaned
- 2 cups arugula, chopped
- 1/2 cup lightly chopped fresh cilantro
- 1/2 cup olive oil
- 1/2 cup lightly chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 1 avocado, pitted and diced
- One 14-ounce can black-eyed peas, drained and rinsed
- 1 jalapeno, diced
- 1 lime, juiced
- 1/2 red onion, diced
- 1 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp)
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper