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Recipes
Involtini of Beef
By jenlin
Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups finely chopped peeled carrots (about 3)
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1/3 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
- All-purpose flour, for dredging
- 1/2 cup dry white wine
- 1 bay leaf
- 1 (14 1/2-ounce) can diced tomatoes
- 1/4 cup frozen peas
- 1 -ounce thinly sliced prosciutto, coarsely chopped
Garlic Mashed Cauliflower
By jenlin
Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, ab...
- 1 medium head of cauliflower, chopped
- Kosher salt
- 1/4 cup chicken stock
- 2 tablespoons grated Italian cheese, such as Parmesan
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon nonfat Greek yogurt
- 1 clove garlic, smashed and chopped
- Freshly ground black pepper
- Fresh rosemary, chopped, for garnish
Popovers
By jenlin
If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just ...
- 5 teaspoons unsalted butter
- 4 cups frozen hash browns (1 pound), thawed
- 6 large eggs, plus 2 large egg whites
- Coarse salt and ground pepper
- 1/2 small red onion, diced small
- 1 small red bell pepper, stemmed, seeded, and diced small
- 4 ounces ham steak
- 3 ounces cheddar
Frozen Strawberry Sandwich Cookies
By jenlin
In a small bowl beat cream cheese and yogurt until blended
- 1/2 cup spreadable strawberry cream cheese
- 1/4 cup strawberry yogurt
- 16 chocolate wafers
Shrimp Salsa
By jenlin
Mix the shrimp, cilantro, cumin, tomatoes, jalapenos, lime zest and juice and red onions in a bowl
- 1 cup diced leftover grilled shrimp (I used 8 to 10 medium shrimp)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 4 Roma tomatoes, diced
- 2 jalapenos, seeded and minced
- 2 limes, zested and juiced
- 1/4 red onion, cut into small dice
- Kosher salt and freshly ground black pepper
- Tortilla chips, for serving
Chocolate Nests
By jenlin
Line large rimmed baking sheet with waxed paper
- 12 oz. chocolate chips
- 3/4 cup smooth peanut (or other nut) butter
- 5 cup chow mein noodles (10 ounces)
- Candy-coated chocolate eggs
Chocolate-Covered Strawberry Tart
By jenlin
For the crust: Preheat the oven to 350 degrees F
- 2 1/2 cups ground chocolate wafer cookies (about one 9-ounce package)
- 2 tablespoons sugar
- 1 stick (8 tablespoons) unsalted butter, melted
- 2 cups heavy cream
- 1/2 cup milk
- One 1.2-ounce bag freeze-dried strawberries
- One 12-ounce bag white chocolate chips
- 2 teaspoons vanilla
- 1 cup chocolate shell topping (for ice cream)
- 7 chocolate-covered strawberries drizzled with white chocolate
- 16 strawberries, hulled and sliced in half
Raspberry Sorbet
By jenlin
Place fruit and water in a food processor, and process until very smooth
- 6 6 2/3 cups raspberries (1 2/3 pounds)
- 1/2 1/2 4 cup plus 4 tablespoons water
- 1 3/4 1 3/4 3/4 cups Big-Batch Simple Syrup
Cranberry Chicken Fillo Cups
By jenlin
Thaw fillo shells as directed on package
- 1 package (1.9 oz) frozen mini fillo shells (15 shells)
- 1/4 cup chopped dried cranberries
- 3/4 cup finely chopped cooked chicken breast
- 1 container (6 oz) Greek Fat Free plain yogurt
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped walnuts, toasted
- 2 green onions, chopped (2 medium)
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon salt
Mint Thumbprint Double Chocolate Chunk Cookies
By jenlin
Heat oven to 350°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms
- 1 pouch (1 lb 5 oz) Betty Crocker™ double chocolate chunk cookie mix
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 egg
- 1 package (4.67 oz) Andes™ crème de menthe thins