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Recipes
Asiago Cheese Dip
By jenlin
In a small saucepan, bring broth to boiling
- 1 cup chicken broth or water
- 4 ounces dried tomatoes (not oil-packed)
- 2 16 ounce carton dairy sour cream
- 1 1/2 cups finely shredded Asiago cheese (6 ounces)
- 1 1/4 cups mayonnaise
- 1/2 8 ounce package cream cheese, cut up
- 1 cup sliced fresh mushrooms or 1 ounce rehydrated dried mushrooms (such as porcini, shiitake, chanterelle, and/or oyster)*
- 1 cup thinly sliced green onions
- Thinly sliced green onions
- Baguette-style French bread slices, topped with finely shredded Asiago cheese and toasted
Bacon-Cheddar Cornbread
By jenlin
Preheat oven to 400°. In a deep 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minut...
- 6 slices thick-cut bacon, cut into 1⁄2-inch pieces
- 1 cup chopped yellow onion
- 1/2 cup fresh or frozen corn kernels
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt, divided
- 1 1/4 cups shredded sharp yellow Cheddar cheese, divided
- 2 cups whole buttermilk
- 2 large eggs
- Garnish: cooked and crumbled bacon
Savory Palmiers
By jenlin
Lightly flour a board and carefully unfold one sheet of puff pastry
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sundried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
- 1/4 cup walnuts
- 1/4 cup pignolis
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Slow-Cooked Crab Dip Recipe
By jenlin
In a 1-1/2-qt. slow cooker, combine the first nine ingredients; stir in crab
- 1 package (8 ounces) cream cheese, softened
- 2 green onions, chopped
- 1/4 cup chopped sweet red pepper
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (6 ounces each) lump crabmeat, drained
- 2 tablespoons capers, drained
- Dash hot pepper sauce
- Assorted crackers
SEAFOOD MANICOTTI
By jenlin
COOK MANICOTTI NOODLES AS DIRECTED AND DRAIN
- 8 UNCOOKED MANICOTTI NOODLES
- 1 CUP WHOLE MILK RICOTTA CHEESE
- 3 OUNCE CREAM CHEESE SOFTENED
- 1/4 CUP CHOPPED GREEN ONIONS
- 6 OUNCE FROZEN COOKED SMALL SHRIMP - THAWED
- 6 OUNCE CRABMEAT
- 1 1/2 CUP MARINARA SAUCE
- 1/2 CUP SHREDDED MOZZARELLA CHEESE (2 OUNCES)
Fried Mozzarella
By jenlin
Preheat oven to 250 degrees
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko or plain dried breadcrumbs
- 1 teaspoon dried thyme
- Coarse salt and ground pepper
- 1 pound bocconcini (bite-size fresh mozzarella balls)
- 2 cups vegetable oil
- Tomato sauce, for serving
Sea Salt Rib Roast
By jenlin
Ingredients 1 (9-pound) boneless beef rib roast 3 tablespoons flaky sea salt (such as Maldon) Preheat oven...
- 1 (9-pound) boneless beef rib roast
- 3 tablespoons flaky sea salt (such as Maldon)
- 1 1/2 teaspoon sel gris
- Morel Cream Gravy
Cajun Shrimp Linguini
By jenlin
Combine 1 cup water and broth in a Dutch oven; bring to a boil
- 1 cup water
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 6 ounces uncooked linguine
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 tablespoons butter
- 1 (8-ounce) package presliced mushrooms
- 1 large red bell pepper, cut into (1/4-inch-thick) slices
- 2 teaspoons all-purpose flour
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon salt
- 2/3 cup half-and-half
- 1/4 cup chopped fresh flat-leaf parsley
Caramel-Fudge Turtle Cookies
By jenlin
Make cookie dough as directed on package, stirring in flour
- Reynolds™ Parchment Paper
- 1 pouch Betty Crocker™ Sugar Cookie Mix
- Butter and egg called for on cookie mix pouch
- 2 tablespoons Gold Medal™ all-purpose flour
- 12 caramels, unwrapped
- 1 tablespoon milk
- 1 cup hot fudge topping
- 36 Pecan halves
Roasted Vegetable and Truffle Mac 'n Cheese
By jenlin
Preheat the oven to 425 degrees F
- 2 medium carrots, large diced (about 1 cup)
- 2 small ears of yellow corn, kernels cut off the cob
- 1 head broccoli (about 6 ounces), any fibrous parts removed, cut into small florets
- 2 tablespoons unrefined coconut oil, melted
- Kosher salt and coarsely ground black pepper
- 1 pound elbow macaroni
- 1/2 cup half-and-half
- 1/2 cup whole milk
- 12 slices American cheese
- 4 ounces Colby Jack cheese, grated or small diced
- 1 1/2 to 2 teaspoons black truffle oil