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Recipes
Roasted Garlic and Four-Cheese Pull-Apart Bread
By jenlin
Preheat the oven to 375 degrees F
- 8 cloves garlic, peeled
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup grated mozzarella
- 1/2 cup grated fontina
- 1/2 cup grated Parmesan
- 1/2 cup grated Romano
- 2 teaspoons chopped chives
- 1/2 teaspoon crushed red pepper flakes
- 1 round artisan or sourdough loaf
- 1 stick (1/2 cup) salted butter, melted
WILD RICE, BROCCOLI AND CHEESECASSEROLE
By jenlin
Cook wild rice according to package directions
- 2/3 c. uncooked wild rice (2 c. cooked)
- 1 (16 oz.) pkg.. frozen chopped broccoli
- 1/4 c. butter
- 1/2 c. chopped celery
- 1/4 c. chopped onion
- 1 (8 oz.) can sliced water chestnuts, drained
- 8 oz. (about 2 c.) Colby or Monterey Jack cheese or combination, shredded
- 2 (10 3/4 oz. each) cans cream of mushroom soup
Maple Pudding Cake
By jenlin
Preheat the oven to 350 degrees F
- 1 cup all-purpose flour
- 1 /2 cup sugar
- 1 teaspoon baking powder
- Kosher salt
- 1 /2 cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 1/2 cups heavy cream
- 1 cup maple syrup
- Whipped cream or vanilla ice cream, for serving, optional
Manicotti with Italian Sausage
By jenlin
Heat 2 tablespoons of oil in a large saucepot over medium heat
- 4 tablespoons extra-virgin olive oil
- 4 ounces bulk hot Italian sausage
- 4 ounces bulk sweet Italian sausage
- 1 cup chopped yellow onion
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- Two 28-ounce cans crushed tomatoes
- 1 teaspoon granulated sugar
- 3 fresh bay leaves
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 2/3 cup chopped fresh basil
- 2 cups ricotta
- 3 cups shredded low-moisture mozzarella
- 2 1/2 cups grated Parmesan
- One 8-ounce package manicotti
Warm Almond-Cherry Cake
By jenlin
Preheat oven to 350 degrees
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
- 1 cup all-purpose flour (spooned and leveled), plus more for pie plate
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3 large eggs
Orzo Salad
By jenlin
Pour the broth into a heavy large saucepan
- 4 cups chicken broth
- 1 1/2 cups orzo
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- 3/4 About 3/4 cup Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
Eggplant Pasta
By jenlin
Heat 1/2 cup of oil and the butter in a large saute pan over medium heat
- Olive oil
- 2 tablespoons butter
- 1 large Vidalia onion, chopped
- 3 large eggplants, chopped (5 cups)
- 3 whole garlic cloves, peeled
- Leaves from 10 to12 sprigs of fresh basil
- Kosher salt
- 10 to15 plum tomatoes
- Freshly ground black pepper
- Pinch of sugar
- 1 1/2 pounds dry fettucine
- 1/2 pound packaged mozzarella, cut into 1/2-cubes
- 1 .1 pounds fresh mozzarella, cut into 1/2-cubes
- 1/2 cup freshly grated Parmesan cheese
Creamy Lobster Linguine
By jenlin
Heat a large straight-sided skillet over medium heat
- 3 tablespoons extra-virgin olive oil
- 2 slices bacon, chopped
- 3 shallots, minced
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 2 cups tomato puree
- 1/4 cup cream
- 1 pound linguine
- 1/4 cup freshly grated Parmesan, plus more for serving
- 1 cup baby arugula, roughly chopped
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup fresh tarragon leaves, roughly chopped
- 1 cup frozen peas, thawed
- Two 1 1/2-pound lobsters, steamed, meat removed
Oven Baked Zucchini and Feta Cakes
By jenlin
Place grated zucchini in a mesh strainer over a bowl
- FOR THE YOGURT SAUCE:
- 2 medium zucchini , trimmed, peeled and grated
- 1 tsp salt
- 1/4 tsp black pepper
- 1 garlic clove , pressed
- 1 tbsp olive oil
- 1 tsp baking powder
- 2 tbsp chopped dill (fresh or frozen)
- 2 large eggs
- 1 cup crumbled feta cheese
- 3/4 cup breadcrumbs (I used Panko)
- 1 cup Greek yogurt
- 1/2 small garlic clove , pressed
- salt to taste
- 1-2 tsp chopped dill
Pumpkin Slow Cooker Dump Cake
By jenlin
Special equipment: a 6-quart slow cooker Spray the insert of a 6-quart slow cooker with cooking spray
- Nonstick cooking spray, for spraying the slow cooker insert
- Two 15-ounce cans pumpkin puree
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- One 15.25-ounce box white or yellow cake mix
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1/4 cup confectioners' sugar