Jenlin's profile page
Recipes
Churros
By jenlin
Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F
- 3 cups vegetable oil
- 1 cup sugar
- 1 tablespoon ground cinnamon
- One 16-ounce tube ready-to-bake buttermilk biscuit dough
- One 15-ounce jar fudge sauce, warmed slightly, for dipping
Baked Buffalo Chicken Fingers
By jenlin
Cover chicken in hot sauce and let marinate for 1 hour
- 1/2 cup low=fat buttermilk
- 3 T hot sauce
- 3/4 cup flour
- 2 T cajun seasoning salt
- 1/4 t salt
- 1 pound chicken strips
- cooking oil spray
Jalapeno Cheddar Crackers
By jenlin
Directions Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and puls...
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2-inch-diced
- 5 ounces extra-sharp white Cheddar, grated
- 1 tablespoon minced seeded jalapeno pepper
- 1/4 teaspoon chipotle chili powder
- 3 tablespoons ice water
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Fleur de sel or sea salt
Santa Hat Cookies
By jenlin
Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies
- 1 pouch Betty Crocker™ sugar cookie mix
- Butter, egg and flour called for on cookie mix pouch for cutout cookies
- 10 oz vanilla-flavored candy coating (almond bark), melted
- 1/2 cup red candy sprinkles or red sugar
- 24 miniature marshmallows
Slow Cooker Pulled Pork Barbeque
By jenlin
For the sauce: Puree the onion in a blender with 1/4 cup water
- 1 cup finely chopped onion
- 2 cups cider vinegar
- 6 ounces tomato juice
- 1/2 tablespoon pepper
- 1 teaspoon garlic powder
- Pinch cayenne
- Dash hot sauce, such as Tabasco
- 1 teaspoon sugar
- 2 medium sweet onions, such as Vidalia, quartered
- 2 teaspoons light brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- Pinch black pepper
- One 4- to 6-pound Boston butt pork roast, bone-in
- Buns, for serving
Slow Cooker Corned Beef and Cabbage
By jenlin
Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker
- 1 1/2 pounds small redskin potatoes, halved
- 4 carrots, cut into 2-inch pieces
- 1 large onion, cut into 1/2-inch wedges
- 2 stalks celery, peeled and cut into 2-inch pieces
- 2 or 3 sprigs fresh thyme
- One 4-pound piece corned beef brisket, rinsed
- 12 ounces stout beer
- 2 tablespoons pickling spice
- 1/2 small head green cabbage, core intact and cut into thick wedges
- 1/2 cup sour cream
- 1/4 cup prepared horseradish
- 2 tablespoons whole-grain mustard
- 3 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1/2 cup loosely packed parsley leaves, chopped
Chunky Blue Cheese and Yogurt Dip
By jenlin
Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a...
- 1/4 cup finely chopped shallot
- 1 teaspoon minced garlic
- 2 tablespoons freshly squeezed lemon juice
- 7 ounces Greek-style yogurt, such as Fage Total
- 1/2 cup good mayonnaise,
- 4 ounces sharp (mountain) Gorgonzola, crumbled
- 5 dashes Tabasco sauce, or to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh chives
- Crudites and/or crackers, for serving
Potato Latkes
By jenlin
Peel the potatoes and grate them on a box grater
- 2 large baking potatoes
- 1 extra-large egg, whisked
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons clarified butter
Yogurt-Marinated Chicken and Zucchini Kebabs Recipe Print Page | MyRecipes.com
By jenlin
Combine yogurt, olive oil, lemon juice, cumin, ginger, coriander, and minced garlic
- 1/2 cup 2% Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breasts (cut into 32 cubes)
- 32 (1/2-inch) slices zucchini
- Cooking spray
- 8 (8-inch) skewers
- 1/2 teaspoon kosher salt
- Fresh dill
Slow-Cooker Buffalo Chicken Chili
By jenlin
For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro...
- 2 cups low-sodium chicken broth
- One 15-ounce can cannellini beans, drained and rinsed
- Two 4-ounce cans chopped green chiles
- 1/2 cup Buffalo wing sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 3 stalks celery, diced
- 1 bay leaf
- 1 rotisserie chicken, skin discarded, meat shredded
- 1 jalapeno, seeds and membranes removed, minced
- 1 medium yellow onion, diced