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Recipes
Grilled Fiesta Shrimp
By jenlin
Marchelle Falkner, Birmingham, Alabama, Cooking Light JULY 2009
- 2 pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons Creole seasoning, divided
- 1/2 cup (2 ounces) preshredded Mexican-blend or cheddar cheese
- 1/2 cup drained canned whole-kernel corn with sweet peppers (such as Green Giant)
- 3 tablespoons chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups hot cooked long-grain rice
Mexican Chili Cheese Dip
By jenlin
mix all ingredients until cheese is melted and serve in crock pot
- 1 lb ground beef or mexican sausage cooked
- 1 16 ox jar of salsa
- 4 t chili powder
- 3/4 t cumin
- 3/4 t garlic powder
- 1 lb processed cheese cubed - velveeta
Brownie Goody Bars
By jenlin
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening
- 1 box Betty Crocker™ fudge brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- 1 container Betty Crocker™ Rich & Creamy vanilla frosting
- 3/4 cup salted peanuts, coarsely chopped
- 3 cups crisp rice cereal
- 1 cup creamy peanut butter
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
Tzatziki
By jenlin
Combine the yogurt, cucumber, lemon juice, dill, garlic and 1/4 teaspoon salt in a medium bowl
- 2 cups plain Greek yogurt
- 1 1/2 cups finely diced Persian cucumber (about 4 cucumbers)
- 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
- 2 tablespoons chopped fresh dill, plus more for garnish
- 2 cloves garlic, grated
- Kosher salt
Tapenade
By jenlin
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times
- 1/2 pound good black olives, such as kalamata, pitted and diced
- 3 tablespoons capers, drained
- 1 garlic clove, minced
- 1/2 cup good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 baguette, sliced and toasted
Sweet Potato Crème Brûlée
By jenlin
Position a rack in the center of the oven and heat the oven to 325°F
- 2 cups heavy or whipping cream
- 7 large egg yolks
- 2/3 cup granulated sugar; more for serving
- 1 tsp. pure vanilla extract
- 1/4 tsp. table salt
- 1 cup cooked, well-mashed sweet potatoes (from 1 large)
- 2 /3 cup granulated sugar; more for serving
- 1 /4 tsp. table salt
- Nutritional Information
- Calories (kcal) : 510Fat Calories (kcal): 310Fat (g): 35Saturated Fat (g): 20Polyunsaturated Fat (g): 2Monounsaturated Fat (g): 11Cholesterol (mg): 325Sodium (mg): 150Carbohydrates (g): 45Fiber (g): 1Sugar (g): 40Protein (g): 5
Sweet and Sour Meatballs
By jenlin
In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple j...
- 1/2 cup packed brown sugar
- 1/2 cup rice vinegar or white vinegar
- 1/4 cup ketchup
- 1 tablespoon low-sodium soy sauce
- 2 1/4 cups pineapple juice
- 1 tablespoon cornstarch
- 25 frozen meatballs, recipe follows
- 1 tablespoon sriracha or other hot sauce, more to taste
- 1 red bell pepper, chopped
- 1 cup drained canned or fresh pineapple chunks
- 4 tablespoons sliced green onions
- 4 1/2 cups cooked long-grain or basmati rice, for serving
- 5 pounds ground beef
- 1 1/2 cups plain breadcrumbs
- 1/2 cup whole milk
- 1/2 cup chopped fresh parsley
- 1/4 cup heavy cream
- 2 heaping tablespoons grainy mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 4 large eggs
- Olive oil, for frying
Winter Eggnog Trifle
By jenlin
Heat oven to 350° F. Grease 13x9-inch pan; line with cooking parchment paper
- 1 1 1 box Betty Crocker™ SuperMoist™ white cake mix
- 1 1/4 1 1/4 1/4 cups eggnog
- 1/3 1/3 1/3 cup vegetable oil
- 3 3 3 egg whites
- 4 4 4 cups fresh or frozen whole cranberries
- 1 1/3 1 1/3 1/3 cups water
- 1 1/3 1 1/3 1/3 cups granulated sugar
- 2 2 2 boxes (6-serving size each) vanilla instant pudding and pie filling mix
- 3 3 3 cups eggnog
- 3 3 3 cups milk
- 1 1/2 1 1/2 1/2 cups heavy whipping cream
- 1 1 1 tablespoon powdered sugar
- 1/2 1/2 1/2 cup pomegranate arils
- Powdered sugar for sprinkling
Cherry-Cream Cheese Crumb Cake Bombs
By jenlin
Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray
- 2 oz (from 8-oz package) cream cheese, softened
- 2 tablespoons powdered sugar
- 2 tablespoons butter, melted
- 5 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls)
- 3 tablespoons cherry preserves or jam
- 1 egg
- 1 teaspoon water
Cheesy Reuben Appetizer
By jenlin
Heat oven to 400°F. Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef
- 1 package (8 ounces) cream cheese, softened
- 1 1/2 cups shredded Swiss cheese (6 ounces)
- 1/2 cup Thousand Island dressing
- 4 ounces deli sliced corned beef, chopped
- 1/2 cup well-drained sauerkraut
- Pretzel crackers, if desired
- Cocktail rye bread slices, if desired
- Chopped fresh chives, if desired
- Sliced radishes, if desired