Jenlin's profile page
Recipes
Buffalo Chicken Crescent Ring
By jenlin
Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth
- 4 oz cream cheese (half of 8-oz package), softened
- 1/4 cup hot sauce or red pepper sauce
- 2 1/2 cups chopped cooked chicken (1/2-inch pieces)
- 1 cup shredded Monterey Jack cheese (4 oz)
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 1/3 cup crumbled blue cheese
Cinnamon Roll Bites
By jenlin
1 Heat oven to 375°F. Grease large cookie sheet
- 1 can (12.4 oz) refrigerated cinnamon rolls with icing
Mediterranean Salad
By jenlin
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cloves garlic, minced
- 1 (1-pound) box Israeli couscous (or any small pasta)
- 3 cups chicken stock
- 2 lemons, juiced
- 1 lemon, zested
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped fresh basil leaves
- 1/2 cup chopped fresh mint leaves
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds, toasted
Lychee Martini
By jenlin
Fill a mixing glass with ice cubes
- 3 Parts Absolut Vodka
- 1 Part Lychee Liqueur
- 1 Whole Lychee
Vodka Sauce
By jenlin
In a large skillet cook onions and garlic in oil over medium heat until tender
- 2 cups sweet onions
- 3 cloves garlic, minced
- 2 T olive oil
- 3/4 cup vodka
- 2 28 ounce can crushed tomatoes
- 3 T tomato paste
- 1 1/2 t oregano
- 1/2 t salt
- 1/2 t crushed red pepper
- 3/4 cup whipping cream
- 1/2 cup finely shredded parmesan cheese - 2 ounces
Collard and Artichoke Spread
By jenlin
Preheat the oven to 350 degrees F
- Nonstick cooking spray, for the baking dish
- 18 ounces wheat beer
- 1/4 cup cane vinegar
- 1 bunch young collards, stemmed and chopped into bite-size pieces
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- Two 14-ounce cans high-quality quartered artichoke hearts, drained and roughly chopped
- Three 8-ounce blocks cream cheese, softened
- 1 teaspoon Cajun Select Seasoning, recipe follows
- 1 cup shredded part-skim mozzarella
- Dash hot sauce
- 1 cup shredded Parmesan\
- Brown Butter Grilled Country Bread, recipe follows
Slider Grilled Onions
By jenlin
Heat oil in large skillet over medium heat and add the ingredients
- 3 T Vegetable Oil
- 2 Large Onions
- 1 t salt
- 1/4 t pepper
- 1/2 t garlic powder
Filet of Beef Bourguignon
By jenlin
With a sharp knife, cut the filet crosswise into 1-inch-thick slices
- 1 (3-pound) filet of beef, trimmed
- Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
- 3 to 4 tablespoons good olive oil
- 1/4 pound bacon, diced
- 2 garlic cloves, minced
- 1 1/2 cups good dry red wine, such as Burgundy or Chianti
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 sprig fresh thyme
- 1/2 pound pearl onions, peeled
- 8 to 10 carrots, cut diagonally into 1-inch-thick slices
- 3 tablespoons unsalted butter at room temperature
- 2 tablespoons all-purpose flour
- 1/2 pound mushrooms, sliced 1/4-inch thick
Pumpkin Delight Magic Bars Recipe
By jenlin
Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form
- 1 package (11 ounces) vanilla wafers
- 1/2 cup butter, melted
- 3 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon pumpkin pie spice
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup dried cranberries
- 1-1/2 cups flaked coconut
- 1 cup white baking chips
- 1 cup chopped pecans
Bacon wrapped water chestnuts
By jenlin
Wrap each water chestnut with bacon and secure with toothpick
- 1 lb bacon - cut each piece in half
- 2 can whole water chestnuts
- 2/3 cup dark brown sugar
- 1 teaspoon dried mustard
- 1 teaspoon worcestershire sauce
- 2 teaspoons butter
- 2 tablespoons kepchup
- 1 teaspoon soy sauce