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Recipes
Buffalo Twice Baked Potatoes
By jenlin
Preheat the oven to 400 degrees F
- 4 russet potatoes
- Extra-virgin olive oil, for oiling the potatoes
- Kosher salt and freshly ground black pepper
- 1 1/2 cups crumbled blue cheese
- 2/3 cup hot sauce, such as Frank's
- 4 ounces cream cheese
- 2 jalapenos, finely chopped
- 1 cup shredded Cheddar
- 1/4 cup store-bought ranch dressing
- 5 chives, thinly sliced
Hash-Brown Potato Casserole
By jenlin
Preheat the oven to 350 degrees F
- 1 stick butter, melted, plus more for greasing
- 2 pounds shredded potatoes - frozen or fresh
- 2 cups sour cream
- 12 ounces Cheddar, shredded
- One 10-ounce can cream of chicken soup
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups crushed butter crackers, such as Ritz
Red Velvet Thumbprints
By jenlin
Heat oven to 350°F. Line cookie sheet with cooking parchment paper
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 4 teaspoons red food color
- 1 teaspoon vanilla
- 2 1/2 cups Gold Medal™ all-purpose flour
- 3 tablespoons unsweetened baking cocoa
- 1/4 teaspoon salt
- hershey white kisses
Spicy Crabmeat Frittata
By jenlin
Preheat broiler. Heat oil in 10-inch nonstick skillet with oven-safe handle over medium-high heat
- 1 tablespoon olive oil
- 1 medium green bell pepper (finely chopped)
- 2 cloves garlic, minced
- 6 large eggs
- 1 can (6 1/2 ounces) lump crab meat (drained, white crab)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper sauce
- 1 large plum tomato (ripe, seeded and finely chopped)
Tomato Tart
By jenlin
Place tomato slices in single layer on paper towels; sprinkle with salt
- 1 lb assorted tomatoes, cut into 1/2-inch slices
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2 cups Original Bisquick® mix
- 3 tablespoons boiling water
- 1 cup shredded mozzarella cheese (4 oz)
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1/2 cup sandwich spread, mayonnaise or salad dressing
- 3 medium green onions, chopped (3 tablespoons)
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon freshly ground pepper
Shrimp Skewers
By jenlin
Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- Juice of 1 lemon
- 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
Panzanella
By jenlin
Heat the oil in a large saute pan
- 3 tablespoons good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 red onion, cut in 1/2 and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Amaretti Torta
By jenlin
Preheat the oven to 350 degrees F
- 20 amaretti cookies, plus 8 amaretti cookies crushed for topping
- 2 ounces semisweet chocolate chips (about 1/2 cup)
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 5 large eggs, separated
- 2 tablespoons orange-flavored liquor ( Triple Sec, Cointreau, or Grand Marnier)
- 1/2 cup all-purpose flour
- 1/4 cup orange marmalade
Banana Split Ice Cream Cake
By jenlin
Let the ice cream sit at room temperature for a few minutes to soften
- 1 pint vanilla ice cream
- 1 chocolate pound cake
- 1 banana, thinly sliced
- 3 tablespoons chopped peanuts
- 1/2 cup thinly sliced strawberries
- For serving: hot fudge, whipped cream and maraschino cherries
Sweet Potato Casserole Gingersnap Topping
By jenlin
Makes 12 servings Toss first 5 ingredients in medium bowl
- 3/4 cup coarsely chopped gingersnaps
- 1/2 cup toasted pecans, coarsely chopped
- 1/4 cup (packed) dark brown sugar
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
- 1/2 cup dried cranberries
- 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
- 3/4 cup half and half
- 1/2 cup orange juice
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 2 tablespoons (packed) dark brown sugar
- 2 tablespoons orange marmalade
- 1 3/4 teaspoons pumpkin pie spice
- 4 large egg yolks
- 5 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar