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Recipes
BROCCOLI SALAD
By jenlin
Stir together vinegar, sugar and mayo
- ADD ANY OF THE FOLLOWING:
- 2 T RED WINE VINEGAR
- 2 T SUGAR
- 1 CUP MAYO
- 16 OZ PACKAGE OF BROCCOLI FLORETS - CHOPPED AND BLANCHED
- 1/3 CUP CHOPPED ONIONS
- 3/4 CUP RAISINS
- 1/2 CUP SUNFLOWER SEEDS
- 1/2 CUP BACON BITS OR 1/2 POUND CHOPPED BACON COOKED CRISP
Yukon Gold Potato Gratin with Horseradish, Gruyere and Sweet Onion
By jenlin
Preheat the oven to 375 degrees F
- 2 cups heavy cream
- 1 cup half-and-half
- 1/2 cup grated fresh horseradish
- 1/2 teaspoon grated nutmeg
- 1 clove garlic, finely minced
- 1 Vidalia or other sweet onion, sliced as thin as possible
- Kosher salt and freshly cracked black pepper
- 3 pounds Yukon gold potatoes, sliced 1/8 inch thick (best to do when ready to assemble)
- 2 cups grated Gruyere cheese
- 1 cup coarse breadcrumbs
- 2 tablespoons minced fresh thyme
Grouper with Crabmeat Sauce
By jenlin
Place fillets on a foil-lined 15x10x1-in
- SAUCE:
- 8 grouper or red snapper fillets (8 ounces each), skin removed
- 1 /4 cup lemon juice
- 2 tablespoons marinade for chicken
- 1 tablespoon seafood seasoning
- 1 tablespoon olive oil
- 2 large onions, chopped
- 1 large sweet red pepper, chopped
- 8 green onions, chopped
- 2 garlic cloves, minced
- 1 /4 cup butter, cubed
- 3 tablespoons all-purpose flour
- 2 teaspoons seafood seasoning
- 2 -1/2 cups half-and-half cream
- 2 cups fresh crabmeat
- 1 /4 cup minced fresh parsley
Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables
By jenlin
Preheat the oven to 400 degrees F
- Kosher salt and freshly ground black pepper
- One 4-pound boneless, skin-on turkey breast
- 2 tablespoons honey
- 6 sprigs fresh thyme
- 4 carrots, sliced into 3-inch chunks
- 1 sweet potato, peeled and sliced into wedges
- 1 fennel bulb, sliced
- 1 yellow onion, sliced
- 4 tablespoons unsalted butter, melted
Cheese and Spinach Puff Pastry Pockets
By jenlin
Preheat the oven to 400 degrees F
- 12 frozen puff pastry shells, unthawed
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/4 cups grated Fontina cheese
- 1/4 cup freshly grated Parmesan
- 3 to 5 green onions, finely chopped
Sweet and Smoky Lamb Ribs
By jenlin
Preheat the oven to 325 degrees F
- 5 5 to 5 lamb spareribs (4 to 5 trimmed racks)
- 2 2 2 tablespoons kosher salt
- 2 2 2 teaspoons smoked hot paprika
- 1 1 1 cup orange marmalade
- 2 2 2 tablespoons soy sauce
Chicken Pot Pie - 4 Individual
By jenlin
Preheat the oven to 350 degrees F
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots - frozen or canned
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Caesar Salad Bites
By jenlin
Southern Living DECEMBER 2010
- 2 romaine lettuce hearts
- 2/3 cup bottled refrigerated creamy Caesar dressing
- 1/2 English cucumber, chopped
- 1 1/4 cups small seasoned croutons
- 1 cup halved grape tomatoes
- 1/4 cup coarsely chopped fresh parsley
- Freshly ground pepper to taste
Grilled Pizza on a Stick
By jenlin
Put the olive oil in a small saucepan with the oregano, garlic and a pinch of salt
- 6 tablespoons olive oil
- 1 /2 teaspoon dried oregano
- 2 cloves garlic, smashed with the side of a knife
- Kosher salt
- One 13.8-ounce tube refrigerated pizza dough
- 3 /4 cup shredded mozzarella
- 1 yellow bell pepper, cut into 1-inch pieces
- 24 slices pepperoni (about 3 ounces)
- 2 tablespoons grated Parmesan
- 1 cup warm marinara sauce
Chicken Tetrazzini
By jenlin
Barbara Seelig Brown, Cooking Light MARCH 2003
- 1 tablespoon unsalted butter
- Cooking spray
- 1 cup finely chopped onion
- 2/3 cup finely chopped celery
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 (8-ounce) packages presliced mushrooms
- 1/2 cup dry sherry
- 3 ounces all-purpose flour (about 2/3 cup)
- 3 (14.5-ounce) cans fat-free, less-sodium chicken broth
- 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
- 4 cups chopped cooked chicken breast (about 1 1/2 pounds)
- 1 (1-ounce) slice white bread