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Recipes
Greek Panzanella
By jenlin
Heat 3 tablespoons olive oil in a large saute pan
- Good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- Kosher salt
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half rounds
- 1/2 pound feta cheese, cut in 1/2-inch cubes
- 1/2 cup calamata olives, pitted
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Beer Glazed Grilled Bratwurst with Wilted Red Cabbage Slaw
By jenlin
Put the bratwurst, beer, 1 cup water, the caraway, coriander, mustard seeds, onions and ginger in a medium stockpo...
- 2 pounds precooked bratwurst, pricked with a fork
- 6 cups German beer
- 2 tablespoons caraway seeds
- 2 tablespoons coriander seeds
- 2 tablespoons yellow mustard seeds
- 2 large onions, sliced
- One 6-inch hand ginger, sliced into rough coins
- 2 tablespoons canola oil
- 2 tablespoons honey
- Salt and freshly ground black pepper
- 1/4 cup Dijon mustard
Baked Pimiento Cheese Dip
By jenlin
Mix all ingredients into large bowl
- 16 oz. cream cheese, softened
- 8 oz. Cheddar cheese, shredded
- 8 oz. Colby-jack cheese, shredded
- (2) 4 oz. jars or (1) 7-oz jar diced or sliced pimientos
- 1/4 c. sour cream
- 3 teaspoons canned jalapenos, chopped
- 1 teaspoon hot sauce
Veal Scaloppini with Saffron Cream Sauce
By jenlin
Sprinkle the veal with salt and pepper
- 1 pound veal scaloppini (about 12 slices)
- Salt and freshly ground black pepper
- 2 1/2 About 2 1/2 tablespoons butter
- 2 About 2 tablespoons olive oil
- 12 ounces cremini mushrooms, sliced
- 2 large shallots, finely chopped
- 3/4 cup dry white wine
- 1 cup beef broth
- 1/4 teaspoon saffron threads
- 3/4 cup heavy cream
- 1/2 cup frozen peas, thawed
- 1 lemon, cut into wedges
Chocolate Brickle
By jenlin
Coat 13 x 9 pan with cooking spray
- 1.5 cups light brown sugar
- 1 cup butter
- 1.5 cupa mixed cocktail nuts
- 1 t vanlla
- 12 ounces of semisweet chocolate chips
Philly Cheesesteak
By jenlin
Yum! Fresh Italian hoagies with thin slices of rib-eye steak, cheese sauce made with a blend of cheddar, jack and c...
- 2 cups cheddar and Jack cheese blend, shredded
- 8 ounces onion and chive-flavored whipped cream cheese
- 1/2 teaspoon hot Hungarian paprika
- 8 to 10 ounces beer
- Kosher salt and freshly ground black pepper
- 1 (12- to 16-ounce) boneless rib-eye, slightly frozen, then very thinly sliced
- 2 teaspoons seasoning salt
- Freshly ground black pepper
- 2 Italian heroes, split lengthwise but not in half
- Mayonnaise, for spreading
- Ketchup, for spreading
- Pickled jalapenos, for topping
- Pickled sweet peppers, for topping
Mac and Cheese
By jenlin
Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Spiced Pecans
By jenlin
Preheat the oven to 325 degrees F
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sweet paprika
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 cup (packed) light brown sugar
- 1 tablespoon soy sauce
- 2 cups pecan halves
Memaw's Christmas Salad
By jenlin
Mix jello and water and add marshmallow and cook over low heat until melted
- 1 cup miniature marshmallows
- 1 small box jello - green or red
- 1 cup boiling water
- 1 20 ounce can crushed pineapple - drained
- 1 cup small curd cottage cheese
- 2 cups cool whip
- 1/2 cup chopped nuts (optional)
Asparagus & Prosciutto Crescents
By jenlin
Divide crescent dough into 8 triangles and spread each with 1 teaspoon cheese spread
- 8 ounce package of crescent rolls
- 8 teaspoons of Rondele Garlic & Herb Cheese Spread
- 8 slices of Prosciutto, folded in half
- 1 14.5 ounce can of whole asparagus - drained and dried
- 1 large egg, beaten