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Recipes
Bananas Foster Upside-Down Cake
By jenlin
Place brown sugar, 1/4 cup of the butter and cinnamon in a small saucepan
- 1 cup brown sugar, packed
- 3 ⁄4 cup butter, softened and cut into pieces, divided
- 1 ⁄2 teaspoon ground cinnamon
- 2 tablespoons dark rum
- 3 large bananas, yellow but firm with green tips, sliced diagonally into 1/4-inch pieces
- 3 ⁄4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 3 ⁄4 teaspoon baking powder
- 1 ⁄4 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 1 ⁄2 cup sour cream
Peanut Butter Balls
By jenlin
Directions In a large saucepan, stir the sugar and the syrups together over medium heat
- 1 cup sugar
- 1/2 cup dark corn syrup
- 1/2 cup white corn syrup
- 2 cups crunchy peanut butter
- 4 cups rice cereal
Shrimp Bisque
By jenlin
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes
- 1 pound large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons good olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tablespoon chopped garlic (3 cloves)
- Pinch cayenne pepper
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1/3 cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Chocolate-Cranberry Treats
By jenlin
Line a baking sheet with wax paper
- 1 1 1 cup honey
- 1 1 1 tablespoon pure vanilla extract
- 1 1 1/2-inch stick unsalted butter, cut into 1/2-inch pieces, at room temperature
- 1 1 1 large egg, at room temperature
- 3 3 3 cups crispy brown rice cereal, such as Nature's Path Crispy Rice
- 1 1 1 cup sweetened dried cranberries, coarsely chopped
- 1/2 1/2 1/2 cup slivered almonds, toasted, coarsely chopped
- 4-ounce 4-ounce One 4-ounce chocolate bar, finely grated
Slow-Roasted Spiced Pork
By jenlin
Preheat the oven to 300 degrees F
- 1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
- 6 garlic cloves
- 1 large yellow onion, chopped
- 1 jalapeno pepper, ribs removed, seeded, and chopped
- 1/4 cup chopped fresh oregano leaves
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons chipotle chile powder
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons apple cider vinegar
- 1/4 cup good olive oil
- 1 (750 ml) bottle dry white wine, such as Pinot Grigio
- Lime wedges, for serving
Shrimp Tacos
By jenlin
For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl
- 1 jalapeno, sliced
- 1/2 head green cabbage, thinly sliced
- 1/2 head purple cabbage, thinly sliced
- 1/2 cup whole milk
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/2 bunch fresh cilantro, roughly chopped
- 2 tablespoons vegetable oil
- 1 1/2 pounds peeled and deveined shrimp, tails removed
- One 6-ounce can Mexican tomato sauce or enchilada sauce
- 1/2 teaspoon ground cumin
- 1 tablespoon butter
- 16 corn tortillas, warmed according to the package instructions
- Pico de gallo
- Avocado slices
- Sour cream
- Grated pepper jack cheese
- Lime wedges
Carrot Cake Mini Cupcakes
By jenlin
Preheat the oven to 350 degrees F
- 2 cups flour
- 1/2 tablespoon baking soda
- 1/2 tablespoon cinnamon
- 1/2 teaspoon fine salt
- 3 organic brown eggs
- 3/4 cup vegetable oil
- 3/4 cup buttermilk, room temperature
- 1 3/4 cups fine sugar
- 1/2 tablespoon high-quality vanilla extract
- 1 cup chopped pineapple, drained
- 1 1/4 cups shredded carrots
- 1/2 cup shredded sweetened coconut
- 3/4 cup golden raisins
- 1/2 cup chopped walnuts, plus extra for garnish
- 1 recipe Cream Cheese Frosting, recipe follows
- 1 cup high-quality unsalted butter, such as Plugra, softened
- 1 1/2 cups cream cheese, softened
- 5 3/4 cups confectioners' sugar
- 1/4 cup whole milk
- 3/4 tablespoon high-quality vanilla extract
- Zest and juice from 1 small orange
Pastitsio - Greek Lasagna
By jenlin
For the sauce, heat the olive oil over medium-high heat in a large pot
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion (1 large)
- 1 pound lean ground beef
- 1 pound lean ground lamb
- 1/2 cup dry red wine
- 1 tablespoon minced garlic (3 large cloves)
- 1 tablespoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- Pinch of cayenne pepper
- 1 can (28 ounces) crushed tomatoes in puree
- Kosher salt and ground black pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon nutmeg
- Salt and black pepper
- 1 1/2 cups freshly grated Parmesan or Kasseri cheese
- 2 extra-large eggs, beaten
- 2/3 cup Greek-style yogurt
- 3/4 pound small shells
Mediterranean stuffed Collards/Grape Leaves
By jenlin
For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl
- 1 cup Greek yogurt
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh dill, plus a sprig for garnish
- 1 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- 12 collard leaves or grape leaces
- 5 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3/4 cup basmati or long-grain white rice
- 1/4 cup raisins
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Zest of 1 lemon plus juice of 1/2 lemon
- Lemon wedges, for serving
Fried Zucchini
By jenlin
Pour enough oil into a large frying pan to reach a depth of 2 inches
- Olive oil, for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko (Japanese breadcrumbs)
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips