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Recipes
Seared Scallops with Cucumber and Jalapeño
By jenlin
Chill a small tray and a medium serving plate in the freezer
- 2 tsp. canola oil
- 6 dry-packed sea scallops
- Kosher salt
- 1 small English (seedless) cucumber
- 1/2 medium lime
- 1 Tbs. finely chopped seeded jalapeño
- 12 leaves fresh cilantro
- 1 /2 medium lime
Potato Basil Frittata
By jenlin
Heat the oven to 350 degrees F
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
- 8 extra-large eggs
- 15 ounces ricotta cheese
- 3/4 pound Gruyere cheese, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup flour
- 3/4 teaspoon baking powder
Pate a Choux Puffs
By jenlin
Preheat the oven to 375 degrees F
- Warm Chocolate Ganache:
- 1 cup milk or water
- 1 stick (8 tablespoons) unsalted butter
- Pinch salt
- Pinch sugar
- 1 cup all-purpose flour
- 1 cup (4 large) whole eggs
- Warm Chocolate Ganache, recipe follows, for dipping, optional
- 1 /2 cup toasted sliced almonds, for garnish, optional
- 1 cup chocolate chips
- 1 /2 cup heavy cream
Chocolate Meringue Cookies
By jenlin
Preheat oven to 300 degrees F
- 3 egg whites
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2/3 cup white sugar
- 1 tablespoon unsweetened cocoa powder
- 1/3 cup semisweet mini chocolate chips
Pink Raspberry Punch
By jenlin
In a large punch bowl, gently stir together ginger ale, fruit juice, pineapple juice
- 1 2 liter bottle of chilled ginger ale
- 1 1 liter bottle of chilled fruit juice
- 4 cups pineapple juice, chilled
- 1 quart of raspberry sorbet, slightly soft
- 1 12 ounce package of frozen raspberries
Slow-Cooker Hash Brown Casserole
By jenlin
Spray a 5 -quart slow cooker with cooking spray
- 1 tablespoon butter
- 1 small onion, diced
- 2 to 3 cloves garlic, finely chopped
- 1 bag (32 oz) refrigerated hash brown potatoes
- 3 cups shredded Cheddar cheese (12 oz)
- 2 cups sour cream
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Browned Butter Cookie Jam Pies
By jenlin
Special equipment: a 24-cup mini muffin tin For the browned butter: Add the butter to a medium skillet over medium...
- 1 stick (8 tablespoons) salted butter
- 3/4 cup sugar
- 1/3 cup salted butter, softened
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon vanilla
- 1 large egg
- 4 teaspoons milk
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- Nonstick cooking spray, for the muffin tins
- 24 teaspoons raspberry jam
Pumpkin Love Cake
By jenlin
Preheat the oven to 350 degrees F
- Unsalted butter or cooking spray, for the baking pan
- One 16.5-ounce box spice cake mix (plus ingredients called for on the box)
- 32 ounces part-skim ricotta
- 16 ounces mascarpone
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 small box (3.4 ounces) pumpkin spice instant pudding
- 1 cup whole milk
Croque Monsieur Hasselback Potatoes
By jenlin
Preheat the oven to 400°F
- 7 7 7 medium potatoes
- 1 1 1 tbsp oil
- 1 1 1 tbsp salt
- 10 10 10 slices swiss cheese
- 10 10 10 slices ham
- 2 2 2 cups bechamel/white sauce
- 2 2 2 cups grated swiss cheese
Carrot Cake Trifle
By jenlin
Take carrot cake to the next level with our Carrot Cake Trifle
- 1 pkg. (2-layer size) carrot cake mix
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 3 cups plus 2 Tbsp. milk, divided
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1/2 cup chopped PLANTERS Walnuts
- 20 KRAFT Caramels