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Recipes
Fresh-Mint Sauce
By jenlin
Finely chop mint; transfer to a jar
- 1 bunch fresh mint
- 1 cup extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon coarse salt
Lemon Basil Shrimp Risotto
By jenlin
Heat the butter in a large skillet over medium-high heat
- 2 tablespoons butter
- 1 1/2 pounds peeled and deveined shrimp
- 4 cloves garlic, minced
- 1 onion, finely diced
- 2 cups arborio rice
- 1 cup dry white wine
- 5 About 5 cups vegetable broth
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced, plus extra lemon zest, for garnish
- 2 tablespoons heavy cream
- 18 fresh basil leaves, chopped, plus extra for serving
- Grated Parmesan, for sprinkling
Watermelon Mojitos
By jenlin
In a blender, in batches, puree watermelon
- 1/2 small seedless watermelon, cut into chunks
- 1 bunch mint, tough stems removed, 6 sprigs reserved for serving
- 1 tablespoon superfine sugar
- 1 lime, cut into wedges
- 1 1/4 cups white rum
Guava-Glazed Mahi-Mahi with Coconut Bamboo Rice, Tempura Baby Bok Choy and Coconut Curry Sauce
By jenlin
For the coconut curry sauce: In a medium saucepot, gently saute the garlic, green onion, shallot, ginger and lemo...
- mix, homemade or store-bought Ice water
Napa Wine Vinaigrette
By jenlin
Directions In a 2-cup glass measuring cup, whisk together the vinegar, Dijon mustard, whole grain mustard, garlic,...
- 3 tablespoons sparkling wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon whole grain mustard
- 1/2 teaspoon minced garlic
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Heaven on Earth Cake
By jenlin
Cut cake into cubes. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth
- 1 prepared Angel Food Cake
- 1 package (3.4 ounces) instant vanilla pudding
- 1 1/2 cups milk
- 1 cup sour cream
- 1 can (21 ounces) cherry pie filling
- 1 tub (8 ounces) Cool Whip
- 1 tablespoon almond slivers, toasted
Chicken Picatta with Butter Noodles
By jenlin
2 servings
- Buttery Lemon Noodles:
- 8 ounces pasta (fettuccine, linguine, angel hair)
- 1 tablespoon butter
- 1/4 cup finely minced fresh parsley
- Zest and juice of 1 lemon, or to taste
- Kosher salt and freshly ground black pepper
- Chicken Piccata:
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup low-sodium chicken broth, plus more if needed
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/2 cup heavy cream, plus more if needed
- 1 tablespoon drained capers
- Parmesan shavings, for garnish
- Chopped fresh parsley, for garnish
Sesame-Cheese Crispies
By jenlin
Mix flour, salt and cayenne pepper in a medium bowl
- 2 cups all-purpose flour
- 3 ⁄4 teaspoon salt
- 1 ⁄2 teaspoon cayenne pepper
- 1 cup unsalted soft butter
- 10 - 12 ounces extra sharp cheddar cheese, shredded
- 2 - 2 1/2 cups Rice Krispies
- 1 ⁄4 cup sesame seeds
Chocolate Candy Cane Tower
By jenlin
In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water
- 6 cups pancake mix, such as Krusteaz
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- Vegetable oil, for pan
- 1 1/2 cups bittersweet chocolate chips
- Two 8-ounce packages cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1 cup powdered sugar
- 3/4 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/4 cup whole milk, room temperature
- 3 candy canes, crushed
- Mini meringue cookies, for garnish, optional
Panko Fish Sticks with Quick Lemon-Herb Aioli
By jenlin
In small bowl, stir together Lemon-Herb Aioli ingredients
- 1/4 cup mayonnaise
- 2 tablespoons Yoplait® Greek 100 plain yogurt (from 2-lb container)
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh dill weed
- 1 teaspoon grated lemon peel
- 2 teaspoons fresh lemon juice
- 1 clove garlic, finely chopped
- 1/2 cup Gold Medal™ all-purpose flour
- Salt and pepper
- Paprika
- 1 egg
- 1/4 cup milk
- Several dashes hot sauce
- 1 1/2 cups Progresso™ panko crispy bread crumbs
- 1 lb cod fillets, cut into sticks
- Canola oil for frying