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Recipes
Bang Bang Shrimp
By jenlin
Mix mayo and sauces for coating the shrimp
- 1 lb shelled and deveined shrimp
- 1/2 cup of mayonnaise
- 1/4 cup Thai sweet chili sauce
- 3-5 drops of hot chili sauce
- cornstarch or shrimp breeder to coat the shrimp
- garnish with chopped green onions
Candy-Kissed Snowman Cookies
By jenlin
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- Flour, melted butter and egg called for on pouch for cutout cookies
- 1/4 cup coarse white sparkling sugar
- 30 thin pretzel sticks (2 1/4 inch), broken in half
- 60 red cinnamon candies
- 30 Hershey's® Kisses® brand milk chocolates, unwrapped
- 60 Hershey’s® mini chips semi-sweet chocolate
- 1 candied orange slice, flattened, cut into small triangles
- 2 tablespoons Betty Crocker™ Rich & Creamy creamy white or Whipped fluffy white frosting
- 5 drops red or green food color
Tomatoe Gratin
By jenlin
Preheat the oven to 350 degrees F
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Connie's Shrimp Dip
By jenlin
This shrimp dip comes together in 10 minutes or less and is perfect for dipping chips, crackers, crusty bread, or v...
- 8 ounces shrimp, cooked frozen cocktail shrimp, clean and deveined
- 1 (8-ounce) package cream cheese, softened
- 1/2 teaspoon garlic powder
- 1 tablespoon mayonnaise
- 1 tablespoon ketchup
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoons lemon juice
- 2 tablespoons onion, grated
- 1 teaspoon dried dill weed
- 1 tablespoon seafood seasoning
- Add paprika for coloring
Spicy Thai Basil Chicken
By jenlin
Laraine Perri, Cooking Light JANUARY 2013
- 4 teaspoons canola oil, divided
- 1/2 cup minced shallots
- 1/2 cup thinly sliced red bell pepper
- 4 teaspoons minced fresh garlic
- 1 pound ground chicken
- 2 Thai or serrano chiles, minced
- 1 tablespoon fish sauce
- 2 teaspoons dark brown sugar
- 2 teaspoons lower-sodium soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1 cup basil leaves
- 1 tablespoon fresh lime juice
- 4 lime wedges
Hazelnut Cinnamon Rolls
By jenlin
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish
- 3 tablespoons butter, melted
- 1/3 cup hazelnuts, toasted and coarsely chopped
- 1/4 cup packed dark brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
- 3/4 cup powdered sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon buttermilk
Lobster Corn Chowder
By jenlin
Remove the meat from the shells of the lobsters
- 3 (1 1/2-pound) cooked lobsters, cracked and split
- 3 ears corn
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup chopped yellow onion
- 1/4 cup cream sherry
- 1 teaspoon sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
- 1 tablespoon good olive oil
- 1/4 pound bacon, large-diced
- 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 cups diced celery (3 to 4 stalks)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives
- 1/4 cup cream sherry
Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves
By jenlin
Special equipment: Lollipop sticks, optional For the cookies: Preheat the oven to 375 degrees F
- Strawberry Preserves:
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups semisweet chocolate chips (18 ounces)
- 1/4 cup (1/2 stick) unsalted butter
- 3 large eggs
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 1/3 cup whipping cream
- 2 cups white chocolate chips or 12 ounces white chocolate, coarsely chopped
- 1/2 cup strawberry preserves
- 1 About 1 teaspoon finely grated lemon zest
- 3 ounces white chocolate, finely chopped
Smoky Green Bean Casserole
By jenlin
In a 4-quart Dutch oven cook green beans in lightly salted boiling water for 3 minutes
- 1 1/2 pounds fresh or frozen thin green beans or haricots verts, trimmed and halved crosswise
- 6 cups sliced cremini or button mushrooms (16 ounces)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 10 3/4 ounce can condensed cream of mushroom soup
- 1 cup shredded smoked Gouda cheese or cheddar cheese (4 ounces)
- 1/4 cup milk
- 2 tablespoons whole grain mustard
- 1 cup roasted red sweet pepper strips
- 1 8 ounce can sliced water chestnuts, drained and coarsely chopped
- 1 2.8 ounce can french-fried onions
Indian Shrimp Curry
By jenlin
Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes
- 2 tablespoons peanut oil
- 1/2 sweet onion, minced
- 2 cloves garlic, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 (14.5 ounce) can chopped tomatoes
- 1 (14 ounce) can coconut milk
- 1 teaspoon salt
- 1 pound cooked and peeled shrimp
- 2 tablespoons chopped fresh cilantro