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Recipes
Baked Oysters With Wild Mushroom Ragout
By jenlin
Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor
- For the Oysters
- 2 dozen oysters
- 2 cloves garlic, chopped
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- Kosher salt
- 1 cup extra-virgin olive oil
- 1 cup diced thick-sliced hickory-smoked bacon
- 1 or 2 shallots, minced
- 1 cup wild mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 2 tablespoons cold butter, cut into small pieces
- Leaves of 1 sprig fresh thyme
- Kosher salt and freshly ground pepper
Grilled Eggplant Parm
By jenlin
Preheat the oven to 425 degrees F
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- One 15-ounce can crushed tomatoes
- 2 tablespoons pitted Kalamata olives, chopped
- 1 sprig basil, plus 1/4 cup thinly sliced leaves, for garnish
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 large eggplant, cut into 1/4-inch rounds
- 12 ounces fresh mozzarella, sliced 1/4-inch thick
- 1/4 cup grated Parmesan
PHILADELPHIA Peaches 'N Cream No-Bake Cheesecake
By jenlin
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan
- 2 cups graham cracker crumbs
- 6 Tbsp. margarine, melted
- 1 cup sugar, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
- 1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
- 2 fresh peaches, chopped
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Gingersnap Logs
By jenlin
In a food processor combine 1 cup of the gingersnap crumbs, the powdered sugar, sweetened condensed milk, molasses,...
- 1 1/4 cups crushed gingersnaps
- 1/2 cup powdered sugar
- 1/3 cup sweetened condensed milk
- 1 tablespoon molasses or 1 1/2 teaspoons rum or coffee liqueur
- 1 1/2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 3 ounces white chocolate baking squares with cocoa butter, chopped
- 1 cup canned vanilla frosting
- Red decorative sugar
Port Wine Sauce for Venison or Beef
By jenlin
Combine first 3 ingredients in a medium sauce pan and bring to a boil
- 3 cups port wine
- 2 shallots, minced (or substitute the white part of 3 green onions)
- 2 – 3 fresh rosemary sprigs
- 1 tablespoon sugar
- 1 /2 cup heavy cream
Beets and Smoked Salmon
By jenlin
Preheat the oven to 325 degrees F
- 5 to 6 medium red beets, tops removed, scrubbed (or use precooked whole beets)
- Kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 6 tablespoons extra-virgin olive oil
- 2 to 3 teaspoons coarse salt, such as Maldon
- 2 to 3 teaspoons sugar
- 4 ounces thinly sliced smoked salmon
Spanish Stuffed Piquillo Peppers
By jenlin
For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine
- 14 piquillo peppers (from a 12-ounce jar), drained, brine reserved
- 1 1/3 cups goat cheese (about 11 ounces), at room temperature
- 2/3 cup packed finely grated manchego cheese (about 4 ounces)
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons honey
- 2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons)
- 1/2 teaspoon sweet Spanish paprika
- Kosher salt and freshly ground white pepper
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- Kosher salt
- 1 tablespoon golden raisins
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh Italian parsley
- 3 tablespoons roughly chopped marcona almonds, for garnish
Banana Raspberry Smoothies
By jenlin
Combine the raspberries, banana, orange juice, milk, yogurt, honey and ice in a blender and process until smooth an...
- 1/2 pint fresh raspberries
- 1 ripe banana
- 1/4 cup freshly squeezed orange juice
- 1/2 cup skim milk
- 1/4 cup yogurt, Greek or regular
- 1 tablespoon good honey
- 2 cups ice
Butterscotch Pretzel Cookies
By jenlin
Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 box (4-serving size) butterscotch instant pudding and pie filling mix
- 2 eggs
- 1 teaspoon vanilla
- 2 cups mini pretzel twists, coarsely crushed
- 1 cup semisweet chocolate chips
- 1/2 cup milk chocolate toffee bits
- 1 teaspoon coarse sea salt
Lemon-Blueberry Bread
By jenlin
Preheat the oven to 350 degrees F
- 5 tablespoons unsalted butter, melted, plus more for greasing the pan
- 1 cup fresh blueberries
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 lemon, zested and juiced (about 3 tablespoons of each)
- 1 teaspoon baking powder
- Kosher salt
- 1/2 cup milk
- 1/2 cup chopped pecans
- 1 lemon, juiced
- 1/4 confectioners' sugar