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Recipes
Creamy Tomato-Basil Dip
By jenlin
Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan
- 1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
- 1/4 cup (2 ounces) creamy gorgonzola, at room temperature
- 1/4 cup (2 ounces) mascarpone, at room temperature
Italian Pork Chili with Polenta
By jenlin
Try this delicious Italian Pork Chili with Polenta recipe for dinner
- 1 large red bell pepper
- 2 tablespoons EVOO
- 8 ounces bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami
- 4 ounces pancetta, finely diced
- 1 pound ground pork
- 2 tablespoons chopped fresh thyme
- 1 teaspoon fennel seeds
- 3 to 4 cloves garlic, finely chopped
- 1 mild or 2 hot fresh red chile peppers, seeded and very finely chopped
- 1 medium onion, finely chopped
- 1 sprig fresh oregano, finely chopped
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 4 to 5 cups chicken stock
- 1 cup whole milk
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- 1 cup grated pecorino, plus more for serving
- Salt and freshly ground black pepper
- Chopped fresh flat-leaf parsley, for garnish
Mushroom Cream Gravy
By jenlin
Heat 2 tablespoons oil in a large skillet over high
- 1 /4 cup grapeseed oil, divided
- 1 pound fresh mushrooms
- 1 /3 cup sherry vinegar
- 1 1/2 teaspoons fleur de sel
- 4 1/4 cups heavy cream, divided
- 1 1/2 teaspoons chopped fresh tarragon
Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil
By jenlin
Preheat the oven to 450 degrees F
- 1 tablespoon ancho chile powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- One 3 1/2- to 4-pound beef tenderloin, trimmed and tied
- 2 tablespoons canola oil
- Garlic-Herb Oil, recipe follows
- 3/4 cup extra-virgin olive oil
- 3 cloves garlic, crushed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- 1 teaspoon red pepper flakes
- Kosher salt
Slow Cooker BBQ Pulled Pork
By jenlin
Heat a large cast-iron skillet over medium-high heat
- 1 tablespoon olive oil or vegetable oil
- One 3- to 4-pound bone-in pork shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons yellow mustard
- 1/2 cup light brown sugar
- One 12-ounce can spiced soda, such as Dr. Pepper
- 1 teaspoon mesquite liquid smoke
- 12 sandwich buns
Chicken Wings - Tamarind- and Orange-Glazed
By jenlin
Preheat broiler. Cut off and discard tips of chicken wings
- 16 chicken wings (about 3 pounds total)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup tamarind paste
- 1/4 cup red wine vinegar
- 3 tablespoons packed brown sugar
- 1 teaspoon finely shredded orange peel
- 2 tablespoons orange juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon-style mustard
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- Sliced green onions
Jalapeno Poppers Crescents
By jenlin
Het oven to 375. Carefully remove the stems from the chilies and cut each in 1/2 lengthwise then again in 1/2 cros...
- 4 jalapeno chillies ( for the whimps green and red pepper would work as well)
- 1/3 cup Boursin cheese with garlic and herbs
- 8 slices of cooked bacon, halved
- 1 can of crescent rolls
English and Italian Finger Sandwiches
By jenlin
Stir together the oil, vinegar, oregano, salt and some pepper in a small bowl
- 1/4 cup extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- One 14- to 16-ounce loaf Italian bread (from a bakery), sliced into 24 thin slices
- 1/3 cup roasted red peppers
- 1/3 pound thinly sliced salami
- 1/3 pound thinly sliced prosciutto di Parma
- 1/3 pound thinly sliced mortadella
- 1/2 cucumber, peeled if waxy, thinly sliced
- Fresh basil leaves, as needed
- 4 to 5 pickled pepperoncini, sliced
Southern Shrimp and Grits
By jenlin
First make the shrimp stock: If the shrimp are frozen, place in colander set over a bowl in the refrigerator and th...
- to recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.
Raspberry Swirled Cheesecake Cupcakes
By jenlin
For the crust: Preheat oven to 325 degrees
- Crust
- 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
- 1 1/2 tsp granulated sugar
- 3 1 /2 Tbsp salted butter , melted
- Raspberry Swirl
- 4 oz fresh raspberries
- 2 Tbsp granulated sugar
- Cheesecake filling
- 3/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 2 (8 oz) pkgs cream cheese, softened well but not melted
- 1 tsp lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream