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Recipes
Kajmak Cheese for sausages
By jenlin
Press feta cheese through a sieve
- 2 cups sour cream
- 1 cup feta cheese
- 2 cups softened cream cheese
Mac Lasagna
By jenlin
Preheat the oven to 375 degrees F
- 2 cups whole-milk ricotta cheese
- 1 cup grated Parmesan
- 1/2 cup julienned oil-packed sun-dried tomatoes
- 1/4 cup chopped fresh Italian parsley, plus more for serving
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray, for greasing the baking dish
- Mac and Cheese, recipe follows, prepped in sheets for MacSagna
- 2 cups browned hot Italian sausage crumbles
- 2 cups shredded whole-milk mozzarella
- Favorite marinara sauce, warmed, for serving
- Fresh basil, for serving
- Kosher salt
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces processed cheese, such as Velveeta
- 1 1/2 cups shredded sharp provolone
- Splash hot sauce or pinch of cayenne
French Nougatine
By jenlin
Preheat the oven to 350 degrees
- 4 ounces shelled pistachios
- 4 ounces plus 1 cup sugar, divided
- 4 egg whites
- Pinch salt
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 6 cups raspberries
- 1/2 cup sugar
- 1/2 teaspoon lemon zest
- 1 pint fresh raspberries
- 1/2 cup framboise liquor
Smoked Sausage and Creole Honey Mustard
By jenlin
Heat a grill for cooking over medium-high heat
- Everything Seasoning:
- 1 pound smoked pork sausages
- One 8-ounce can crescent rolls, preferably Pillsbury
- 1/2 jalapeño, seeds and ribs removed and minced
- 1/2 cup plus 3 tablespoons grated Gruyere
- 2 tablespoons melted butter
- 2 tablespoons poppy seeds
- 2 tablespoons kosher salt
- 2 tablespoons sesame seeds
- 1 1/2 tablespoons dried minced garlic
- 1 1/2 tablespoons dried minced onions
- Creole Honey Mustard:
- 1/2 cup honey
- 1/2 cup Creole mustard
Chicken Salad Sandwiches
By jenlin
Preheat the oven to 350 degrees F
- 4 split (2 whole) chicken breasts, bone-in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup good mayonnaise, plus more for the bread
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 8 to 10 slices health or seven-grain bread
- 1 package mesclun salad mix
Halibut in Artichoke and Tomato Broth
By jenlin
Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper
- 1 tablespoon olive oil, plus 3 tablespoons
- 4 (6-ounce) halibut fillets
- 1/4 teaspoon salt, plus more for seasoning fish
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
- 2 shallots, sliced into thin rounds
- 2 cloves garlic, minced
- 1 pound frozen artichokes, thawed
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1/2 teaspoon minced fresh thyme leaves
Garlic Cheese Bread
By jenlin
Preheat the oven to 375 degrees F
- 3 1/2 cups grated Cheddar
- 3/4 cup grated Pepper Jack
- 1/2 cup grated Parmesan
- 1/2 cup (real) mayonnaise
- 1 1/4 sticks softened butter
- 4 whole green onions (white and light green parts), minced
- 1 dash salt
- Freshly ground black pepper
- 4 cloves garlic, finely minced
- 1 loaf crusty French bread
- 1/2 cup chopped fresh flat-leaf parsley
Rosemary parmesan bread with garlic butter
By jenlin
Stir together warm water and yeast - let sand about 10 minutes or until foamy
- 1 1/2 cups warm water (105 to 115 degrees)
- 1 package active dry yeast
- 2 2/3 cups all purpose flour
- 1/3 cup finely shredded parmesan cheese
- 3 T whole wheat flour
- 1 T finely snipped fresh rosemary
- 1 1/2 t salt
- nonstick cooking spray
- 1 T yellow cornmeal
- 2 T butter-melted
- 1/4 t garlic salt
Shrimp and Corn Soup
By jenlin
Melt the butter in a large heavy-bottomed saucepan over medium-high heat
- 1/2 cup (1 stick) unsalted butter
- 1/2 onion, chopped
- 1 stalk celery, chopped
- 1/4 red bell pepper, chopped
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- One 15-ounce can cream-style corn
- 1 cup corn kernels (from 2 medium ears corn)
- 1 pound small shrimp (30/40s), peeled and deveined
- 2 teaspoons Cajun Select Seasoning, recipe follows
- Splash liquid crab boil
- 1/4 cup green onions sliced on a bias
- Kosher salt and freshly ground black pepper
- Paprika, for garnish
Crescent Mummy Dogs
By jenlin
Heat oven to 375°F. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," s...
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 2 1/2 slices American cheese, quartered (2.5 oz)
- 10 large hot dogs
- Cooking spray
- Mustard or ketchup, if desired