Jenlin's profile page
Recipes
Bailey's Irish Cream Bread Pudding
By jenlin
This is one of my adopted recipes
- 4 1/2 slices French bread, thick, cut into 1 inch cubes (or substitute Irish soda bread Irish Soda Bread)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup milk, scalded
- 1 pinch ground nutmeg
- 4 eggs, beaten
- 1 tablespoon dark brown sugar
- 1/2 cup white sugar
- 1/2 cup raisins
- 1 cup Baileys Irish Cream
Braised Short Rib Crostini with Remoulade
By jenlin
16 crostini
- Remoulade:
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef short ribs, cut into 4 pieces
- 1 1/2 teaspoons salt
- 1 carrot, peeled and roughly chopped
- 1 celery stalk, roughly chopped
- 1 onion, chopped
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup beef broth
- 2 hard-boiled eggs, peeled (see Cook's Note)
- 1/4 cup chopped cornichons (about 7 cornichons)
- 1/4 cup mayonnaise
- 1 tablespoon capers, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Crostini:
- 16 crostini (see Cook's Note)
- 4 cornichons, sliced thin, for garnish
Cherry Cola Bundt Cake
By jenlin
Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan
- CAKE:
- 1 cup (2 sticks) unsalted butter, melted
- ⅔ cup plus 1 Tbsp cherry cola
- ⅔ cup cherry puree
- ½ cup grapeseed or canola oil
- 2 Tbsp molasses
- 2 ½ tsp vanilla extract
- 2 ½ tsp cola extract
- 5 large eggs
- 2 large egg yolks
- 3 ½ cups cake flour
- 2 ¼ cups granulated sugar
- ½ cup plus 2 Tbsp light brown sugar, packed
- 2 tsp baking powder
- 2 tsp kosher salt
- GLAZE:
- 2 oz cream cheese
- 2 Tbsp unsalted butter
- 1 ½ cups powdered sugar
- 2 Tbsp cherry cola plus more as needed
- ¼ tsp vanilla extract
- ⅛ tsp kosher salt
- 1 to 2 drops red food coloring (optional)
- DECORATION:
- Red and green gummy candies (stars, Santas, etc.), optional
Crab Salad Tostada
By jenlin
MIX crabmeat, red pepper, half of the jalapeño peppers, corn, dressing, cilantro and lime juice in medium bowl
- 1 can (6.5 oz.) lump crabmeat, drained, flaked
- 1 red pepper, thinly sliced
- 1 jalapeño pepper, thinly sliced, divided
- 1/2 cup whole kernel corn
- 1/3 cup KRAFT Zesty Italian Dressing
- 1/4 cup chopped cilantro
- 1 Tbsp. lime juice
- 3 Tbsp. KRAFT Real Mayo Mayonnaise
- 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
- 6 corn tostada shells (5 inch)
Parmesan-Crusted Pork Chops
By jenlin
Whisk the eggs in a pie plate to blend
- 2 large eggs
- 1 cup dried Italian-style bread crumbs
- 3/4 cups freshly grated Parmesan
- 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
- Salt and freshly ground black pepper
- 6 tablespoons olive oil
- Lemon wedges, for serving
Asparagus and Cheese Popover with Spicy Herb Oil
By jenlin
For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley
- n
- 1 2 1/4 1 cup coarsely shredded fontina cheese 2 tablespoons butter 1/4 cup grated Parmesan
Cheesy Chicken Quesadillas
By jenlin
Spray a medium skillet with cooking spray then bring to medium heat
- Zero-calorie cooking spray
- 4 oz. cooked chicken breast, chopped
- ½ cup low-fat shredded cheddar cheese
- ¼ cup diced red bell peppers
- ¼ cup diced white onions
- 2 Tbsp. chopped fresh parsley
- ¼ cup salsa
- 2 Tbsp. fat-free sour cream
- 2 whole wheat tortillas
Spaghetti Nests
By jenlin
Special equipment: Four 4-inch-diameter springform pans Place an oven rack in the center of the oven
- Butter, for greasing the pans
- Kosher salt
- 1/2 1/2 8 box spaghetti (about 8 ounces)
- 2 2 2 packed cups spinach leaves, finely chopped
- 1/4 1/4 1/4 cup grated Parmesan
- 2 2 2 tablespoons extra-virgin olive oil
- 1/3 1/3 1/3 cup grated Parmesan
- 2 2 2 tablespoons whole milk
- 3/4 3/4 3/4 teaspoon kosher salt
- 1 1 1 large egg
- Olive oil, for drizzling
- 2 2 2 cups marinara sauce, warmed
- 12 12 12 small fresh mozzarella balls, such as ciliegine or bocconcini
Ham Salad in Endive Cups
By jenlin
Combine the mayonnaise, mustard, hot sauce, dill and pepper in a small bowl and mix until well blended
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 dashes hot sauce
- 1 tablespoon chopped fresh dill, plus fronds for garnish
- 1/4 teaspoon pepper
- 8 ounces deli ham, finely chopped
- 1 hard-boiled egg, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 tablespoon dill pickle relish
- 20 endive leaves, for serving
- 2 slices Cheddar, cut into small triangles
Chicken Spaghetti
By jenlin
Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat
- 1 whole chicken, cut up, or 8 chicken thighs
- 1 pound thin spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 2 1/2 cups grated sharp Cheddar
- 1/4 cup finely diced green bell peppers
- 1/4 cup finely diced red bell peppers
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 medium onion, finely diced
- Salt and freshly ground black pepper