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Recipes
Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise
By jenlin
Preheat the oven to 275 degrees
- 1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
- 3 tablespoons good olive oil
- 4 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 10 to 15 branches fresh tarragon
- Basil Parmesan Mayonnaise, for serving, recipe follows
- 2 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 cup vegetable oil, at room temperature
- 1/2 cup good olive oil, at room temperature
SAUSAGE AND CHEESE BALLS
By jenlin
HEAT OVEN TO 350 DEGREES AND LIGHTLY GREASE PAN
- 3 CUPS BISQUICK
- 1 POUND HOT PORK SAUSAGE
- 4 CUPS SHREDDED CHEDDAR CHEESE (16 OUNCES)
- 1/2 CUP GRATED PARMESAN CHEESE
- 1/2 CUP MILK
- 1/2 t DRIED ROSEMARY LEAVES
- 1/2 t PARSLEY FLAKES
Truffled Lobster Risotto
By jenlin
Preheat oven to 425°F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes
- 2 8-ounce uncooked lobster tails
- 3 1/2 cups canned low-salt chicken broth
- 3 tablespoons white or black truffle oil
- 3/4 cup chopped leeks, white part only
- 1/4 cup chopped garlic
- 1 cup arborio rice
- 1/4 cup sherry
- 1/3 cup whipping cream
- 1/3 cup chopped fresh chives
- 1 cups seafood stock
- 3/4 cup chopped carrots
- 1/4 cup chopped shallots
Cherry Gummies
By jenlin
Sprinkle the gelatin into 1 cup water and allow it to bloom, which will take about 5 minutes
- 1 /4 cup gelatin powder
- 2 cups tart cherry juice
- 2 /3 cup sugar
- 1 lime, zested and juiced
- Nonstick cooking spray, for the baking dish
Chocolate Chip Cookie Icebox Cake
By jenlin
Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 tablespoon plus 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 2 1/2 cups semisweet mini chocolate chips
- 3 cups heavy cream
- 1/4 cup confectioners' sugar
Tuscan Mashed Chickpeas
By jenlin
Pour the chickpeas into a colander and rinse them under cold running water
- 2 (15.5-ounce) cans chickpeas, preferably Goya
- 1/2 cup chicken stock, preferably homemade
- 3 tablespoons good olive oil, plus extra for serving
- 2 ripe medium-size tomatoes, seeded and small-diced
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons minced flat-leaf parsley
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- Grilled country bread for serving
Strawberry-Cream Cheese Cupcakes
By jenlin
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 2/3 cup water
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 2 eggs
- 3 tablespoons strawberry preserves
- 1 package (3 oz) cream cheese, cut into 24 pieces
- 1 container Betty Crocker™ Rich & Creamy cream cheese frosting
- Sliced fresh small strawberries, if desired
Chocolate Peanut Butter and Banana Icebox Cake
By jenlin
In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fl...
- 1/2 cup smooth peanut butter (recommended: Jiffy)
- 2 1/2 cups cold heavy cream, divided
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 5 bananas, sliced, plus additional for garnish
- 2 (9-ounce) packages chocolate wafer cookies
SUN DRIED TOMATO/SPINACH PUFFS
By jenlin
HEAT OVEN TO 350 DEGREES. COOK SPINACH AND SCALLIONS I MINUTE AND THEN LET COOK
- 1 CUP CHOPPED CANNED SPINACH -DRAINED
- 1/4 CUP MINCED SCALLIONS
- 1 8 OUNCE PACKAGE CRESCENT DOUGH
- 1/4 CUP DICED SUN DRIED TOMATOES
- 1/2 CUP SHREDDED CHEDAR CHEESE
Grilled Mediterranean Chicken Foil Packs
By jenlin
Heat gas or charcoal grill
- 1 package (4 oz) crumbled basil-and-tomato feta cheese
- 2 tablespoons grated lemon peel
- 1 teaspoon dried oregano leaves
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 4 plum (Roma) tomatoes, each cut into 3 slices
- 1 small red onion, finely chopped (1 cup)
- 20 pitted kalamata olives