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Recipes
APPLE CARAMEL BREAD
By jenlin
1. Spray a 9- by 5-inch loaf pan with non-stick spray, then set it aside
- Caramel Glaze:
- 1 cup smooth unsweetened applesauce
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup peeled cored, and finely diced apple (1 apple)
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 TBSP milk
Spiced Honey Fruit Salad with Pecans
By jenlin
For the spicy roasted pecans: Preheat the oven to 300 degrees F
- Spicy Roasted Pecans:
- Nonstick cooking spray, for the parchment
- 2 tablespoons brown sugar
- 1 /2 teaspoon ground cinnamon
- 1 /2 teaspoon kosher salt
- 1 /4 teaspoon cayenne
- 1 /4 teaspoon ground ginger
- 1 large egg white
- 1 cup pecans
- Fruit Salad:
- 1 habanero pepper
- 1 /4 cup honey
- 1 /4 cup orange juice
- 1 /8 teaspoon ground cinnamon
- 2 cups cubed cantaloupe
- 1 1/2 cups grapes
- 3 kiwis, peeled and cut into 1-inch pieces
- 1 apple, cut into 1-inch pieces
Spiced Pear Upside-Down Cake
By jenlin
Preheat oven to 350˚. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of ...
- 2 tablespoons unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 3 tablespoons fresh orange juice
- 1/4 cup pomegranate molasses, plus more for serving
- 1 3/4 cups sugar, divided
- 4 small ripe Bosc pears (about 1 1/2 pounds), peeled, halved lengthwise, cored
- 1 cup unsalted, roasted walnuts
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 4 large eggs
- 1 teaspoon finely grated orange zest
- 1 cup olive oil
Glorified Hash-Brown Cake with Frying Peppers
By jenlin
Put the potatoes in a saucepan and add enough water to cover generously
- 2 1/2 pounds russet potatoes, scrubbed but not peeled (about 3 to 4 large or 8 small potatoes)
- Fine sea salt
- 10 tablespoons (1 1/4 sticks) salted butter
- 1/2 teaspoon freshly ground black pepper
- 1 medium Vidalia onion, diced
- 8 ounces frying peppers, such as Hungarian wax, baby poblano or Annaheim, whole if small, halved if large
Garlic Grits Casserole
By jenlin
Preheat the oven to 350 degrees F
- 1 cup quick-cooking grits
- 4 1/2 cups boiling water
- 1 teaspoon salt
- 10 ounces herb-and-garlic cheese, such as Boursin
- 1/4 cup (1/2 stick) salted butter
- 2 medium eggs
- 1/2 cup milk
- 1 tablespoon salted butter, melted
- 1 cup crushed cornflakes
Ice Cream Truffles
By jenlin
Line 2 quarter-sheet pans with wax paper
- 1 /2 pint (1 cup) strawberry ice cream
- 1 /2 pint (1 cup) pistachio ice cream
- 2 cups chopped semisweet chocolate
- 1 /4 cup coconut oil
- 1 /4 cup red jimmies (sprinkles)
- 1 /4 cup shelled pistachios, chopped finely
Lamb with Chianti Vinaigrette
By jenlin
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 4 to 6 lamb rib or loin chops
- 2 cups Chianti (or other red wine)
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
Sausage & Hash Brown Balls
By jenlin
Preheat oven to 400F. Mix all ingredients until well combined
- 1 lb hot sausage, uncooked
- 8 oz cream cheese, softened
- 1 1/2 cups Bisquick
- 1 1/2 cups cheddar cheese, shredded
- 1/2 (30oz) package frozen shredded hash brown potatoes (about 4 cups)
Garlic Cheese Bread Sticks
By jenlin
Set an oven rack on the bottom position and preheat the oven to 450 degrees F
- 1 stick butter
- 3 cloves garlic, minced
- 1 loaf French bread, cut in half lengthways
- Two 6-ounce balls fresh mozzarella, sliced
- 1 tablespoon chopped fresh flat-leaf parsley
Egg Drop Soup with Crab, Baby Corn, and Peas
By jenlin
Preparation In a 5-quart pot, bring the broth, baby corn, and ginger to a boil over medium-high heat
- 6 cups lower-salt chicken broth
- 4 oz. canned whole baby corn, sliced into 1/4-inch-thick rounds (about 3/4 cup)
- 1 Tbs. finely grated fresh ginger
- 1 Tbs. soy sauce
- 2 tsp. cornstarch
- 3 large eggs, lightly beaten
- 6 oz. crabmeat, preferably jumbo lump, picked over (about 1 cup)
- 1/2 cup frozen peas
- 1-1/2 tsp. seasoned rice vinegar
- Freshly ground white pepper
- 3 scallions, green parts only, thinly sliced
- Hot sauce, such as Sriracha (optional)