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Recipes
Tater-Topped Sausage-Egg Bake
By jenlin
serves 8
- 12 eggs
- 1/4 cup water
- 1/2 cup milk
- 1 lb cooked ground sausage
- 2 cups shredded Cheddar cheese (2 cups)
- 1 bag Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes
Caramel Almond Poke Cake
By jenlin
Heat oven to 350°F. Grease 13x9-inch pan with shortening
- 2 boxes Betty Crocker™ pound cake mix
- 1 1/3 cups water or milk
- 1/2 cup butter or margarine, softened
- 4 eggs
- 2 cups whipping cream
- 1 cup packed dark brown sugar
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3/4 cup unblanched whole almonds, coarsely chopped, toasted
- 1/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
Smashed Red-Skinned Potatoes with Herb Oil
By jenlin
Put the potatoes in a large pot and cover with 2 inches of water; stir in 1 tablespoon of salt
- 2 1/2 pounds medium red-skinned potatoes, halved
- Kosher salt
- 1 1/2 cups loosely packed fresh Italian parsley (about 1 bunch)
- 1 /4 cup olive oil
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh oregano leaves
- 1 small clove garlic
- 1 /2 cup whole milk, warmed
- 4 tablespoons unsalted butter, melted
Apple Tarte Tatin
By jenlin
Preheat the oven to 425 degrees F
- 6 firm apples such as Granny Smith, Pink Lady or Honeycrisp
- 4 tablespoons (1/2 stick) salted butter, softened
- 1 cup sugar
- Pinch of kosher salt
- Caviar from 1 vanilla bean
- Juice of 1/2 lemon
- 1 sheet puff pastry, chilled
- Whipped cream, for serving
Veal Saltimbocca
By jenlin
Pound the veal cutlets to a thickness of 1/8 inch, then season with salt and pepper
4.5/5
(2 Votes)
Crispy Fried Chicken
By jenlin
1. Wash chicken pieces and dry thoroughly
- 1 small (3- to 4-pound) fryer chicken cut up
- 1 1/2 tablespoons kosher salt
- Zest and juice of 1/2 lemon
- 1 1/2 teaspoons paprika, divided
- 3/4 teaspoon cayenne powder, divided
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- Tabasco, or other vinegar-based hot sauce
- 2 cups buttermilk, more if needed
- 2 cups flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cumin powder
- 1/2 teaspoon celery salt
- Peanut oil
RED VELVET & CREAM CHEESE SWIRL BROWNIES
By jenlin
Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour
- 1 CUP MELTED BUTTER
- 1/3 CUP UNSWEETENED COCOA POWDER
- 2 CUPS SUGAR, DIVIDED
- 5 LARGE EGGS
- 1 1 OUNCE BOTTLE RED FOOD COLORING
- 1 TEASPOON DISTILLED WHITE VINEGAR
- 1 TEASPOON VANILLA EXTRACT
- 1 1/2 CUPS ALL PURPOSE FLOUR
- 1 8 OUNCE PACKAGE CREAM CHEESE - SOFTENED
Mini Berry Cheesecake Trifles
By jenlin
Serve in 1/2 pint jars
- 8 oz block cream cheese
- 3.5 ounce vanilla instant pudding mix
- 8 ounce cool whip
- 1 cup graham cracker crumbs
- 1 pint blueberries
- 2 cups chopped strawberries
Cucumber Finger Sandwiches
By jenlin
Spread one side of each slice of bread with a thin layer of butter
- 8 slices white sandwich bread
- 2 tablespoons butter, softened
- 1/2 English cucumber, peeled and thinly sliced
- 1/4 cup mayonnaise
- 1 tablespoon finely chopped chives
- 1 teaspoon yellow mustard
- Kosher salt and freshly ground black pepper
Herbed Chicken Caesar Salad Pizza
By jenlin
Position an oven rack in the lower third of the oven and preheat to 500 degrees F
- Pizza Dough:
- 1 tablespoon olive oil, plus more for oiling the baking sheet
- 1 disc Pizza Dough, recipe follows
- All-purpose flour, for dusting
- 1 cup freshly grated Parmesan, plus one 3-ounce chunk Parmesan, for shaving
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 head romaine lettuce, sliced into small pieces
- Roasted Chicken Breast, recipe follows, sliced on the bias
- Green Herb Dressing, recipe follows
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 /3 cup olive oil, plus more for oiling the bowl
- Roasted Chicken Breast:
- 4 chicken breasts
- 1 scant teaspoon ground thyme
- 1 scant teaspoon ground oregano
- 1 scant teaspoon paprika
- 1 /2 teaspoon kosher salt
- 1 /2 teaspoon freshly ground black pepper
- Green Herb Dressing:
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 4 anchovy fillets
- 2 cloves garlic
- Juice of 1/2 lemon
- 1 /2 cup extra-virgin olive oil
- 1 /2 cup fresh basil, chopped
- 1 /2 cup fresh parsley, chopped
- 1 /4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, as needed