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Recipes
Chicken Curry in slow cooker
By jenlin
In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat
- 3 pounds boneless, skinless chicken thighs, trimmed
- 2 medium onions, halved and thinly sliced
- 8 garlic cloves, thinly sliced
- 16 thin slices peeled fresh ginger (about 1 ounce)
- 2 tablespoons curry powder, preferably Madras
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Coarse salt
- 2 packages frozen green peas (10 ounces each)
- 2 cups unsweetened coconut milk
- 1/2 cup toasted cashews (optional, for serving)
- 1/4 cup cilantro leaves (optional, for serving)
Fingerling Potato Salad
By jenlin
Place potatoes and water in quart zip bag
- 3 cups small fingerling potatoes
- 1 T water
- 1/3 cup minced red onion
- 1/4 cup bacon mayonnaise - mayo with bacon bits and bacon grease added
- 1.5 T Dijon mustard
- salt to taste
- bacon bits to garnish
Apple Peanut Butter Delights
By jenlin
Preheat the oven to 350 degrees F
- 6 whole-wheat English muffins
- 1 cup peanut butter
- 2 medium Granny Smith apples, cored and thinly sliced
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
Chocolate Orange Fondue
By jenlin
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water
- 7 ounces good semisweet chocolate
- 1/3 cup heavy cream
- 1 1/2 teaspoons grated orange zest
- 1/2 teaspoon instant coffee granules
- 2 tablespoons Grand Marnier liqueur
- For serving: Pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels
Easy Peppermint Fudge
By jenlin
Line an 8-by-8-inch square baking pan with aluminum foil
- Cooking spray, for spraying foil
- 3 cups semisweet chocolate chips
- 1 can sweetened condensed milk
- Red peppermint candies, crushed, for topping
Cheesy Ranch Chex® Mix
By jenlin
In large microwavable bowl, mix cereal, pretzels and crackers
- 9 cups Corn Chex™, Rice Chex™ or Wheat Chex™ cereal (or combination)
- 2 cups bite-size pretzel twists
- 2 cups bite-size cheese crackers
- 3 tablespoons butter or margarine
- 1 package (1 oz) ranch dressing and seasoning mix
- 1/2 cup grated Parmesan cheese
Breakfast English Muffin
By jenlin
After you cook and drain sausage add velveeta and melt and then spoon mixture on the english muffins
- 1 package english muffins split in half
- 1 pound sausage - cooked and drained
- 8 ounces velveeta cheese
Veal Piccata
By jenlin
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly
- 1/2 cup all purpose flour
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
- 1 1/2 tablespoons vegetable oil
- 5 tablespoons butter
- 1 cup dry white wine
- 1/2 cup chicken stock
- 1 garlic clove, chopped
- 1 lemon, juiced, or more to taste, (about 2 tablespoons)
- 2 tablespoon capers, drained
- 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
Irish Rosemary and Cheddar Soda Breads
By jenlin
Preheat the oven to 400 degrees F
- Neutral oil, for oiling the baking sheet, optional
- 1 1/4 cups whole-wheat flour
- 1 1/4 cups self-rising flour, plus more for dusting
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 packed cup grated Cheddar (grated on the large holes of a box grater)
- 1 tablespoon finely chopped fresh rosemary
- 1 1/4 cups buttermilk
Heirloom Tomato and Herbed Cheese Tart
By jenlin
Makes 8 to 10 servings
- 8 assorted heirloom tomatoes, sliced 1/2 inch thick
- 1/2 teaspoon kosher salt
- 1 (17.3-ounce) box frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1 (5.2-ounce) package Boursin Garlic & Fine Herbs Cheese
- 1/2 teaspoon ground black pepper
- Garnish: fresh arugula, halved fresh cherry tomatoes