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Recipes
Fried Ravioli
By jenlin
Pour enough olive oil into a large frying pan to reach a depth of 2 inches
- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs
- 1 box store-bought cheese ravioli (about 24 ravioli)
- 1/4 cup freshly grated Parmesan
- 1 jar store bought marinara sauce, heated, for dipping
Reuben Spread
By jenlin
Directions In a 3 1/2- or 4-quart slow cooker, combine corned beef, sauerkraut, Swiss cheese, salad dressing, crea...
- 1 pound cooked corned beef, finely chopped
- 1 16 ounce can sauerkraut, rinsed, drained, and snipped
- 1 1/2 cups shredded Swiss cheese (6 ounces)
- 1 cup bottled Thousand Island salad dressing
- 1 3 ounce package cream cheese, cut up
- 1 tablespoon prepared horseradish
- 1 teaspoon caraway seeds
- Rye crisp bread or rye crackers
- Pickle slices (optional)
Glogg
By jenlin
Heat sugar and water until sugar dissolved
- 2 cups vodka
- 2 750 ml bottles red wine or 1 red and 1 port
- 8 whole cloves
- 2 cinnamon sticks
- 1 cup raisins
- 10 cardamon pods
- 1/2 cups sugar
- 1/2 cup water
- 1 cup blanched almonds
- peel of 1/2 orange
- 2 slices of fresh ginger
VEGETABLE BEEF SOUP - SLOW COOKER
By jenlin
PLACE BEEF AND VEGETABLES IN SLOW COOKER
- 3 CUPS WATER
- 1 PACKAGE MCCORMICK SLOW COOKER VEGETABLE BEEF SOUP SEASONING
- 1/2 CUP CHOPPED ONION
- 1 CUP CUBED POTATOES
- 1 14.5 OUNCE CAN OF DICED TOMATOES
- 16 OUNCE PACKAGE OF FROZEN MIXED VEGETABLES - PEAS, GREEN BEANS, CARROTS, LIMA BEANS)
- 1 POUND BEEF STEW MEAT CUT INTO 3/4 INCH CUBES
GZ Long Island Iced Tea
By jenlin
In a cocktail shaker filled with ice, combine the Sour Mix, vodka, gin, tequila, rum and triple sec
- 1 ounce Sour Mix, recipe follows
- 3/4 ounce vodka
- 3/4 ounce gin
- 3/4 ounce tequila
- 3/4 ounce rum
- 3/4 ounce triple sec
- Splash of rose champagne
- Lime or lemon slices, for garnish
- 1 cup sugar
- 3/4 cup lemon juice
- 3/4 cup lime juice
Cordon Bleu Chicken Bake
By jenlin
Cordon Bleu Chicken Bake
- 4 4 4 chicken breasts
- 8 8 8 slices swiss
- 8 8 8 slices ham
- Salt
- Pepper
- 2 2 2 tbsp butter
- 2 2 2 tbsp flour
- 2 2 2 cups milk
- 1 1 1 tsp dijon mustard
- 3 3 3 tbsp parmesan
- 1/2 1/2 1/2 cup breadcrumbs
- 3 3 3 tbsp parmesan
- 1/4 1/4 1/4 cup finely chopped parsley
Crab Crostini with Lemon and Herbs
By jenlin
With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice ...
- 3 tablespoons creme fraiche
- 2 tablespoons chopped basil
- 2 tablespoons chopped chives
- 2 tablespoons chopped tarragon
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon lemon zest (1 lemon)
- 1 teaspoon lemon juice
- 1/4 teaspoon kosher salt
- 1 cup lump crabmeat, picked through for shells
- 16 crostini
Ham & Pickle Dip
By jenlin
This is so much easier than pickle roll ups
- 16 oz cream cheese, softened
- 12 oz deli-sliced ham, chopped
- 16 oz baby dill pickles, drained, diced
- Ritz crackers
Brunch Potatoes Alfredo with Roasted Peppers
By jenlin
Heat oven to 350°F. Spray 11x7-inch or 12x8-inch glass baking dish with cooking spray
- 7 cups frozen country-style shredded hash brown potatoes (from 30-oz bag), thawed
- 3/4 cup chopped drained roasted red bell peppers (from 7-oz jar)
- 4 medium green onions, sliced (1/4 cup)
- 1 container (10 oz) refrigerated Alfredo pasta sauce
- 1 1/2 cups shredded Swiss cheese (6 oz)
- Additional sliced green onion tops
Pesto Shrimp Kebabs
By jenlin
Sidney Fry, MS, RD, Cooking Light JULY 2014
- 3 tablespoons pesto
- 1 tablespoon lemon juice
- 32 large shrimp, peeled and deveined
- 16 (1-inch) squares red bell pepper
- 16 (1-inch) squares yellow bell pepper
- 8 (8-inch) skewers
- 1/4 teaspoon kosher salt
- Cooking spray