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Recipes
GREEN PEA SALAD
By jenlin
HEAT VINEGAR, OIL AND SUGAR TO MELT SUGAR
- 1/2 CUP VINEGAR
- 1/2 CUP OIL
- 1 CUP SUGAR
- 1 CAN WHITE CORN
- 1 CAN FRENCH GREEN BEANS
- 1 CAN GREEN PEAS
- SALT, PEPPER & PAPRIKA
- 4 RIBS CELERY CHOPPED
- 1 ONION CHOPPED
- 1 SMALL JAR CHOPPED PIMENTOS
Marinated Vegetable Salad
By jenlin
Bring a large pot of salted water to a boil
- Kosher salt
- 1 medium head broccoli, stem removed and florets cut into 1 1/2-inch pieces
- 1 small head cauliflower, stem removed and florets cut into 1 1/2-inch pieces
- 1 pound frozen artichoke quarters
- 1 /3 cup olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 small clove garlic, finely grated
- 1 /2 cup pitted kalamata olives, halved
- 2 tablespoons capers
- 2 tablespoons chopped fresh oregano
- 3 pickled cherry peppers, chopped
Broccoli Slaw
By jenlin
This broccoli slaw in delicious - given to me by a friend so I don't know where it originated
- 1 (12 ounce) package broccoli coleslaw mix
- 2 bunches green onion tops, chopped
- 2 (3 ounce) packages chicken-flavored ramen noodles
- 1 cup sunflower seeds
- 1 cup oil (I used olive)
- 1/2 cup white vinegar
- 1/2 cup sugar
Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing
By jenlin
For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt a...
- 1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil)
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon honey
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 cups mixed color cherry tomatoes, cut in half
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 pound wax beans (or green beans if not available), trimmed
Slow-Cooker Buffalo Chicken Meatballs
By jenlin
In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; g...
- 2 lb ground chicken
- 1 cup Progresso™ panko crispy bread crumbs
- 3/4 cup finely chopped celery
- 3/4 cup Frank's™ Red Hot™ Buffalo wings sauce
- 1/2 cup finely chopped onion
- 2 eggs
- 3 cloves garlic, finely chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1/4 cup butter, melted
- 1 cup blue cheese dressing
Grilled Corn and Poblano Potato Salad
By jenlin
Put the potatoes in a large pot and cover with salted water
- 2 pounds medium red-skinned potatoes (about 6)
- Salt and freshly ground black pepper
- 3 ears corn, husks removed
- 2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note)
- 1 cup chopped scallions (white and pale green parts only; about 5 scallions)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro
Peanut Butter Blossoms
By jenlin
Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- 2 tablespoons sugar
- 36 Hershey's® Kisses® Brand milk chocolates, unwrapped
Lasagna alla Besciamella
By jenlin
To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, pushed through a press
- 1 pound ground beef
- 2 links sweet Italian sausage, casings removed
- 2 links hot Italian sausage, casings removed
- 2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- Freshly ground black pepper
- Three 26.5-ounce boxes strained tomatoes, such as Pomi
- 1 cup dry red wine
- 3 cups whole milk
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
- 1/8 teaspoon ground nutmeg
- Kosher salt and freshly ground white pepper
- 1 pound no-cook lasagna noodles, such as Barilla
- 2 1/4 cups finely grated Parmigiano-Reggiano cheese
- One 8-ounce package part-skim low-moisture shredded mozzarella
Fried Brussels Sprouts with Creamy Mustard and Cider Dressing
By jenlin
In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey
- 2/3 cup creme fraiche
- 1/3 cup whole-grain mustard
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- Kosher salt and freshly cracked black pepper
- 1/2 cup canola oil
- 4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)
7 up biscuits
By jenlin
Preheat oven to 425 degrees - grease large baking sheet
- 2 cups bisquick
- 1 cup lemon-lime soda
- 1/2 cup sour cream
- 1/4 cup melted butter