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Recipes
Honey Fruit Salad
By jenlin
Add the blueberries, raspberries, mangos, pineapples and watermelon to a large bowl
- 2 cups blueberries
- 2 cups raspberries
- 1 mango, cubed
- 1/2 pineapple, cubed
- 1/2 seedless watermelon, cubed
- 1/4 cup honey
- 1 lime, juiced
- 1 orange, juiced
- 1/2 cup shelled pistachios, coarsely chopped
- Fresh mint leaves, torn, for garnish
Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs
By jenlin
Heat a grill pan over medium-high heat
- 1 pound asparagus, tough ends trimmed
- 4 tablespoons EVOO, plus more for drizzling
- Kosher salt
- 2 tablespoons butter
- Finely grated zest of 2 lemons
- 1 cup breadcrumbs
- 1/4 cup finely chopped fresh chives
- 1/4 cup chopped fresh flat-leaf parsley
- 1/3 pound pancetta, finely diced
- Freshly ground pepper
- 4 cloves garlic, finely chopped or grated
- 1/2 cup dry white wine
- 3 organic, free-range egg yolks*
- 1 pound egg tagliatelle
- 1 cup grated pecorino cheese
Ham Souffle
By jenlin
Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter, plus more for the baking dish
- 3 tablespoons flour
- 2 cups milk
- 3 eggs, separated
- 1 pound ham, cut into chunks for grinding
- 1/2 cup dried bread crumbs
- Kosher salt and freshly ground black pepper
Pear-Rum Crisp
By jenlin
Heat oven to 350°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with butter or cooking sp...
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 firm ripe medium pears, peeled, sliced (6 cups)
- 1/4 cup sweetened dried cranberries
- 1/4 cup dark rum, apple juice or apple cider
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold butter or margarine, cut into pieces
- 1/2 cup quick-cooking oats
Savory Herb Butter Recipe
By jenlin
Recipe by McCormick
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
- 1 teaspoon McCormick® Mustard, Ground
Italian Meatloaf and sandwich
By jenlin
For the meatloaf: Preheat the oven to 350 degrees F
- 1 pound sliced mozzarella
Fish and Chips
By jenlin
`Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degr...
- 4 cups vegetable oil, for frying
- 3 cups all-purpose flour, plus more to dust fish
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- Salt and freshly ground black pepper
- 2 bottles wheat beer
- 2 eggs, whisked
- 3 pounds cod fillets, cut in nice pieces
- Lemon wedges, for serving
- Malt vinegar, for serving
- Tangy Tarter Sauce, recipe follows
- Peanut oil, for frying
- Salt
- 1/2 cup creme fraiche
- 1/2 cup mayonnaise
- 3 tablespoons freshly grated horseradish
- 1 tablespoon capers, chopped
- 1 bunch chives, chopped
- 1 lemon, juiced
- Salt and freshly ground black pepper
Crunchy Baked Ranch Chicken
By jenlin
Preheat the oven to 400°F
- 4 boneless, skinless chicken breast halves (4–5 oz. per piece)
- 1 cup mayonnaise
- 1 packet (1 oz.) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix or 2 tablespoons of Hidden Valley® Ranch Seasoning
- 3/4 cup unseasoned bread crumbs
Spicy Red Pepper Jelly
By jenlin
Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smo...
- 1 cup apricot preserves
- 1 red bell pepper, chopped
- 2 teaspoons red pepper flakes
- 1/4 cup white vinegar
- Kosher salt
BLT Skewers
By jenlin
Special equipment: twenty-four 4-inch cocktail skewers Preheat the oven to 400 degrees F
- 1-inch-thick 1-inch-thick slices Six 1-inch-thick slices good-quality ciabatta bread
- 2 2 2 tablespoons extra-virgin olive oil
- 6 6 6 slices thick-cut bacon, cooked
- 1 1 1 head butter lettuce
- 24 24 24 small cherry or grape tomatoes
- Green Goddess Dip, for serving, recipe follows
- 3/4 3/4 3/4 cup buttermilk
- 1/3 1/3 1/3 cup plain Greek yogurt
- 1/4 1/4 1/4 cup fresh basil leaves
- 1/4 1/4 1/4 cup fresh dill
- 1/4 1/4 1/4 cup fresh flat-leaf parsley leaves
- 1/4 1/4 1/4 cup fresh tarragon leaves
- 1 1/2 1 1/2 1/2 tablespoons Dijon mustard
- 1 1 1 tablespoon champagne vinegar
- 1/4 1/4 2 cup plus 2 tablespoons neutral oil
- 1/4 1/4 2 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper