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Recipes
Tomato and Lentil Salad
By jenlin
Combine the lentils, garlic and 4 cups water in a large heavy pot
- 1 cup small green lentils
- 2 cloves garlic, peeled
- 2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, quartered
- 3/4 cup sliced scallions (use pale green and white parts only)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh dill, chopped
- 1 ear fresh corn, kernels cut off the cob
- Salt and freshly ground black pepper
Roasted Summer Vegetables
By jenlin
Preheat the oven to 375 degrees F
- 2 medium zucchinis
- 1 red bell pepper, preferably Holland
- 1 yellow or orange bell pepper, preferably Holland
- 1 fennel bulb
- 1 small red onion
- 2 tablespoons good olive oil
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme
Scalloped Tomatoes
By jenlin
Preheat the oven to 350 degrees F
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Lemon Crinkle Cookies
By jenlin
Preheat oven to 375 degrees F
- Yellow Cake Mix
- 1/3 cup of vegetable oil
- 2 eggs
- 2-3 Tablespoons of lemon juice
- approximately 1/3 cup of powdered sugar
Shamrock Pretzels
By jenlin
Line a baking sheet with parchment or wax paper; set aside
- Serves: 30
- 12 ounces green candy melts
- 90 each mini pretzel twists
- 30 each pretzel sticks
- Green decorating sugar, as desired
Bourbon And Chocolate Pecan Pie
By jenlin
To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup finely ground pecans
- 1 tablespoon sugar
- Pinch salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
- 2 tablespoons ice water, plus more if needed
- 1/4 cup (1/2 stick) unsalted butter
- 2 ounces unsweetened chocolate
- 3 large eggs
- 1 cup sugar
- 3/4 cup dark corn syrup or sugar cane syrup (such as Steen's)
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons bourbon
- 1/4 teaspoon salt
- 11/2 cups pecan halves
Lettuce Wedges With Blue Cheese Dressing
By jenlin
In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powd...
- Juice of 1 large lemon
- 1 cup mayonnaise
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 6 ounces blue cheese, crumbled (about 1 1/2 cups)
- 2 heads iceberg lettuce
- 10 slices bacon, cooked and crumbled
- 1 medium tomato, finely diced
- Freshly ground pepper
Penne with Spinach Sauce
By jenlin
Bring a large pot of salted water to boil
- 1 pound whole wheat or multi grain penne
- 3 garlic cloves
- 2 ounces goat cheese
- 1 ounce reduced fat cream cheese
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh baby spinach leaves
- 2 tablespoons freshly grated Parmesan
Popovers with Brie
By jenlin
Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4x1 inch
- 2 eggs
- 1 cup Gold Medal™ all-purpose flour
- 1 cup milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 pound Brie cheese, cut into 24 chunks
Crispy Easter Eggs
By jenlin
In a large saucepan, melt the butter over low heat
- 4 tablespoons salted butter
- One 10-ounce package mini marshmallows
- 6 cups rice cereal
- Nonstick cooking spray, for spraying hands,
- 12 small chocolate Easter eggs
- Assorted sprinkles, for decorating
- plastic easter egg mold
- clean egg crate