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Recipes
Sausage, Peppers and Onions
By jenlin
Heat the oil in a heavy large skillet over medium heat
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian turkey sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
Raspberry Cherry Pop Rocks Tartlets
By jenlin
Special equipment: a 12-cup silicone mini muffin pan Add the heavy cream to a small saucepan and warm it gently ...
- 3/4 cup heavy cream
- 8 ounces dark chocolate (70 percent), chopped fine
- Three .33-ounce packages cherry Pop Rocks
- 12 raspberries
Gingerdoodle Cookies
By jenlin
Heat oven to 375°F. Make gingerbread dough as directed on cookie mix pouch
- 1 1 1 pouch Betty Crocker™ gingerbread cookie mix
- Butter, egg and water called for on cookie mix pouch
- 1 1 1 pouch Betty Crocker™ Snickerdoodle Cookie Mix
- Butter, egg and water called for on cookie mix pouch
Tater Tot Breakfast Casserole
By jenlin
Line up the tater tots in a buttered 9-by-13-inch baking dish
- One 16-ounce bag frozen Tater Tots
- Butter, for the baking dish
- 1 tablespoon olive oil
- 1 pound spicy bulk breakfast sausage
- 1 medium onion, very finely diced
- 1 cup milk
- 1/2 cup half and half
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon cayenne
- 4 large eggs
- 1 red bell pepper, very finely diced
- 1 green bell pepper, very finely diced
- 2 cups grated Cheddar cheese
- 1 cup grated pepper jack cheese
- Kosher salt and freshly ground black pepper
Eggnog Flan
By jenlin
Spread sugar evenly over bottom of 2-quart saucepan
- 1 cup sugar
- 1/2 cup water
- 3 cups eggnog
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 eggs
- 2 tablespoons dark rum
- 1 teaspoon freshly grated nutmeg
Thai Shrimp Cakes
By jenlin
Christine Burns Rudalevige, Cooking Light APRIL 2013
- 2/3 cup panko (Japanese breadcrumbs), divided
- 1/4 cup minced unsweetened dried coconut, divided
- 2 tablespoons minced green onions
- 2 tablespoons finely chopped fresh cilantro
- 2 teaspoons fish sauce
- 2 teaspoons Sriracha (hot chile sauce)
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 teaspoon lime juice
- 1 large egg, lightly beaten
- 1 garlic clove, minced
- 8 ounces peeled and deveined shrimp, chopped
- 1 tablespoon olive oil
- 1 lime, quartered
How to Cook Frozen Salmon
By jenlin
salmon preparation: Combine 3 tablespoons white miso paste, 2 tablespoons sugar, 2 tablespoons sake 2 tablespoons...
- 3 tablespoons white miso paste, 2 tablespoons sugar, 2 tablespoons sake,2 tablespoons olive oil, and 1 teaspoon lemon juice.
Chicken with Wild Mushrooms
By jenlin
Preheat the oven to 325 degrees
- 2 (3 1/2- to 4-pound) chickens, cut in eighths
- Kosher salt and freshly ground black pepper
- All-purpose flour
- 1/2 cup good olive oil
- 8 whole garlic cloves
- 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
- 8 sprigs fresh thyme, tied with kitchen string
- 1/4 cup dry sherry
- 1 tablespoon minced garlic (3 cloves)
- 2 cups white wine, such as Pinot Grigio
- 2 cups good chicken stock, preferably homemade
- 3 tablespoons unsalted butter, at room temperature
Shrimp and Avacado Salad
By jenlin
8 servings
- Frico Chips:
- 1/2 cup grated Parmigiano-Reggiano cheese
- Zucchini:
- 1 medium zucchini, halved lengthwise
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon kosher salt
- Shrimp:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- Zest of 1 large lemon
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 jumbo shrimp, peeled and deveined
- Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon agave
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium avocado, peeled seeded and diced into 1/2-inch pieces
Spanish Seafood Salad
By jenlin
Brush the shrimp with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and ...
- 3 pounds large shrimp (21/24), shelled and deveined
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 pound Dungeness crab meat, picked over
- 8 piquillo red peppers, drained and thinly sliced
- 1 large stalk celery, finely diced, plus leaves for garnish
- 1 small red onion, halved and thinly sliced
- 1 cup pitted Spanish green olives, halved
- 1/2 cup thinly sliced cornichon
- 1/2 cup chopped fresh parsley
- 1/4 cup white wine vinegar
- 1/2 cup Spanish extra-virgin olive oil
- Zest and juice of 1 lemon