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Recipes
Chocolate hazelnut turnovers
By jenlin
Preheat the oven to 375 degrees F
- 1 sheet frozen puff pastry, thawed according to package directions
- All-purpose flour, for dusting counter
- 1 cup semisweet mini chocolate chips
- 1/2 cup good-quality chocolate-hazelnut spread
- 1 egg, beaten with 1 teaspoon water
Chocolate-Mint Thumbprints
By jenlin
Heat oven to 350°F. Line cookie sheets with cooking parchment paper
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 1/2 teaspoons peppermint extract
- 2 egg yolks
- 16 drops green food color
- 2 1/4 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
- 3 tablespoons whipping cream
- 3 tablespoons butter
- 18 thin rectangular crème de menthe chocolate candies, unwrapped, cut in half diagonally
Smothered Chicken
By jenlin
In 12-inch skillet, melt butter over medium heat
- 2 tablespoons butter or margarine
- 1 medium onion, sliced (about 1 cup)
- 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 2 teaspoons sugar
- 1 jar (12 oz) chicken gravy
- 1 tablespoon dry sherry, if desired
- 1 deli rotisserie chicken (2 to 2 1/2 lb), cut into serving pieces, skin removed if desired
- 1 tablespoon chopped fresh parsley
Shrimp Scampi Stuffed Shells
By jenlin
For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt
- Pasta and Filling:
- 40 jumbo pasta shells
- 1 /4 cup olive oil
- 4 tablespoons salted butter
- 1 teaspoon crushed red pepper flakes
- 6 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 2 pounds peeled and deveined shrimp (21/25 count), chopped
- Splash of white wine
- 1 lemon, juiced
- Freshly ground black pepper
- Two 8-ounce packages cream cheese, at room temperature
- 2 cups whole-milk ricotta
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1 large egg
- 3 cups grated fresh mozzarella
- Sauce:
- 8 tablespoons (1 stick) salted butter
- 1 /4 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced fresh parsley
Shrimp With Tomato and Bacon Vinaigrette
By jenlin
Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and...
- 8 ounces slab bacon, rind removed, cut into large dice
- 2 tablespoons canola oil, plus more for brushing
- 6 plum tomatoes, cored and diced
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme
- 3 green onions, green and pale green parts, thinly sliced
- 16 large shrimp, peeled and deveined, heads off
Poached Eggs in a Muffin Tin
By jenlin
Preheat the oven to 350 degrees F
- 12 large eggs
Mini Club Tea Sandwiches
By jenlin
Special equipment: cocktail forks Use a small round cookie cutter to cut circles out of the cheese and bread
- 10 slices American cheese
- 1 loaf sliced white bread (about 20 slices)
- 3/4 cup mayonnaise
- 2 tablespoons adobo sauce, from a can of chipotles in adobo
- Kosher salt and freshly ground black pepper
- 1 head Boston lettuce, separated into leaves
- 20 slices cocktail tomatoes (2 per sandwich)
- 1 1/2 pounds store-bought carved turkey
- 1 avocado, sliced
- 7 slices cooked bacon, cut into thirds1 avocado, sliced
- Sea salt
- Extra-virgin olive oil, for drizzling
Butterfinger Lush
By jenlin
Stir cookies in melted butter until well blended
- 2 cups crushed peanut butter cookies
- 1/4 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
- 2 boxes (4-serving size each) Jell-O chocolate instant pudding and pie filling mix
- 3 cups cold milk
- 3 Butterfinger candy bars (1.9 oz each), unwrapped, chopped (about 1 1/2 cups)
Mini Shrimp Cakes with Ginger Butter
By jenlin
For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat
- 3 tablespoons vegetable olive oil
- 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
- 2 large shallots, minced
- 1 medium carrot, diced into 1/4-inch pieces
- 1 pound extra-large shrimp, peeled and deveined
- 3 tablespoons plain breadcrumbs
- 1 large egg
- Zest of 1/2 large lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 stick unsalted butter, at room temperature
- One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
- 2 teaspoons soy sauce
- 1/4 cup vegetable oil, plus extra as needed
Sherry Cream Shrimp
By jenlin
In a medium saucepan, melt the butter over medium
- 4 tablespoons butter
- 1/2 pound sliced white mushrooms
- 1 large shallot, finely chopped
- 3 cloves garlic, finely chopped
- Salt and pepper
- 2 tablespoons flour
- 1/3 cup sherry
- 3/4 cup cream
- A few grates fresh nutmeg or a pinch ground nutmeg
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon EVOO or canola oil
- 20 large or jumbo shrimp, peeled and deveined, with tails on
- Juice of 1 small lemon (3 tbsp.)
- 4 slices good-quality white bread-toasted, buttered and halved corner to corner
- A small handful flat-leaf parsley, chopped