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Recipes
Twice Baked Sweet Potatoes with Marshmallow Caramels
By jenlin
Preheat the oven to 375 degrees F
- 4 medium sweet potatoes (9 to 10 ounces each)
- Coconut oil cooking spray
- 1/2 cup mascarpone
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 vanilla bean, split and seeds scraped
- 12 Modjeskas, halved or 12 marshmallows and 16 soft caramels, each halved
- Sea salt
Grouper with Crabmeat Sauce Recipe
By jenlin
Place fillets on a foil-lined 15x10x1-in
- SAUCE:
- 4 4 4 grouper or red snapper fillets (8 ounces each), skin removed
- 1/8 1/8 1/8 cup lemon juice
- 1/2 1/2 1/2 tablespoon seafood seasoning
- 1/2 1/2 1/2 tablespoon olive oil
- 1 1 1 large onions, chopped
- 1/2 1/2 1/2 large sweet red pepper, chopped
- 4 4 4 green onions, chopped
- 1 1 1 garlic cloves, minced
- 1/8 1/8 1/8 cup butter, cubed
- 1 1/2 1 1/2 1/2 tablespoons all-purpose flour
- 2 2 2 teaspoons seafood seasoning
- 1-1/4 1-1/4 1-1/4 cups half-and-half cream
- 1 1 1 cups fresh crabmeat
- 1/8 1/8 1/8 cup minced fresh parsley
Reuben Casserole Recipe
By jenlin
In a large bowl, combine the sauerkraut, corned beef, sour cream, onion and garlic
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1-1/4 cups chopped cooked corned beef
- 1 cup (8 ounces) sour cream
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 cup (4 ounces) shredded Swiss cheese
- 2 slices rye bread, cubed
- 2 tablespoons butter, melted
Meatball Sliders
By jenlin
Directions Place onion wedges in a 3 1/2- or 4-quart slow cooker
- 1 red onion cut into thin wedges (1 1/2 cups)
- 2 12 ounce package frozen cooked Italian meatballs (24)
- 1 24 - 26 ounce jar marinara or pasta sauce (about 2 1/4 cups)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon crushed red pepper
- 6 slices provolone cheese, quartered (6 ounces)
- 4 roma tomatoes, sliced
- 24 cocktail buns, split and toasted, if desired
Buffalo Chicken Phyllo Fingers | Real Women of Philadelphia
By jenlin
Preheat oven to 375 degrees
- 1 cup chicken breast, cooked and shredded
- 1/4 cup celery, chopped
- 2 ounces cream cheese, softened
- 1/2 cup blue cheese, crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup hot sauce, such as Texas Pete
- 1 tablespoon sriracha hot chili sauce
- 1 tablespoon cornstarch
- 15 sheets phyllo dough, thawed
- 3 tablespoons butter, melted
Gwen's Fried Chicken with Milk Gravy
By jenlin
For the chicken: Put the chicken pieces in a large bowl and cover them with water
- 8 serving pieces chicken, light or dark meat
- Salt
- 2 cups peanut oil, more if needed
- Black pepper
- 2 cups all-purpose flour
- 4 tablespoons oil from fried chicken
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and freshly ground black pepper
Oysters Rockefellor
By jenlin
Cook onions, garlic and parsley in butter
- 1/2 cup chopped green onions
- 1 T melted butter
- 1 small can spinach
- 1 large can spinach
- 1 t paprika
- 1 T garlic
- 1/2 cup chopped fresh parsley
- herbsaint
Slow-Cooker Hash Brown Casserole
By jenlin
Mix the hash browns, meat, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker
- One 16-ounce package frozen hash browns
- 1 cup diced ham,cooked bacon or sausage
- 1 medium Vidalia or yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 2 cups shredded Cheddar
- 2 cups whole milk
- 1 cup sour cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 6 large eggs
- One 8-ounce package cream cheese, cubed
- 2 scallions, thinly sliced
- Ketchup and hot sauce, for serving
Tuscan Home Fries
By jenlin
Heat the butter on a cast-iron griddle or in large saute pan over medium-high
- 3 tablespoons butter
- 3 cloves garlic, smashed into a paste with the back of a chef's knife
- 1 small Spanish onion, halved and thinly sliced
- 1 small red bell pepper, diced
- 1 small yellow pepper, diced
- 1 1/2 pounds small new potatoes, par-cooked and diced
- 8 ounces Italian sausage, hot, mild or a combination, removed from the casing
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons olive oil
Winter Minestrone and Garlic Bruschetta
By jenlin
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch-diced) carrots (3 carrots)
- 2 cups (1/2-inch-diced) celery (3 stalks)
- 2 1/2 cups (1/2-inch-diced) peeled butternut squash
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 1 (26-ounce) can or box diced tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta (recipe follows)
- Freshly grated Parmesan cheese, for serving
- 1 French baguette
- Good olive oil
- 1 clove garlic, cut in half lengthwise