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Recipes
Quinoa with Caramelized Mushrooms
By jenniferj
In a medium saucepan, heat 1 teaspoon canola oil over medium heat
- 2 tsp canola oil, divided
- 1 tbsp minced fresh ginger
- 2 garlic cloves, minced
- 1 cup quinoa
- 2 cups low-sodium vegetable or chicken broth
- 1 tsp sesame oil
- 8 oz. crimini mushrooms, sliced
- 1 tbsp soy sauce
- 1/4 cup diced red bell pepper
Blue Cheese Vinaigrette
By jenniferj
1. In a blender or food processor, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt
- 1 cup cider vinegar
- 1/4 to 1/2 cup sugar
- 1/2 to 1 cup crumbled blue cheese, divided
- 1 small onion, chopped
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1 cup canola oil
- Torn salad greens and vegetables of your choice
Chicken and Dumplings
By jenniferj
Dice tenders into bite size pieces and set aside
- 1 1/2 pounds chicken breast tenders
- 1 tablespoon olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 russet potato, peeled and diced
- 2 medium carrots, peeled and diced or thinly sliced
- 1 medium onion, chopped
- 1 rib celery, diced
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning, 1/3 palm full
- 2 tablespoons flour, a handful
- 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
- 1 small box biscuit mix(preferred brand Jiffy Mix)
- 1/2 cup warm water
- Handful flat-leaf parsley, chopped
- 1 cup frozen green peas
chocolate Pots de Creme
By jenniferj
French for "pot of cream," pot de crème is a rich, velvety custard that is baked and served in a small pot or rame...
- 1 1/4 cups heavy cream
- 2 oz. bittersweet chocolate, chopped into small pieces
- 3 egg yolks
- 3 Tbs. sugar
- 1 1/2 tsp. vanilla extract
Trinidadian Chicken Stew
By jenniferj
In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat
- 1/4 cup vegetable oil
- 2 tablespoons dark brown sugar
- 2 skinless and boneless chicken breasts, halved
- 4 small skinless, bone-in chicken thighs
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 4 whole peeled canned tomatoes
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3 carrots, peeled and cut into 2-inch pieces
- 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
- 1 1/2 cups water
Molten Chocolate Cake
By jenniferj
A double boiler cooks foods gently on the stovetop
- 8 oz. bittersweet chocolate, finely chopped
- 4 Tbs. (1/2 stick) unsalted butter, cut into pieces
- 1 tsp. vanilla extract
- Pinch of salt
- 4 egg yolks
- 6 Tbs. sugar
- 2 Tbs. Dutch process cocoa powder, sifted
- 1 tsp. finely grated orange zest (optional)
- 3 egg whites, at room temperature
Burke's Crunchy Cookies
By jenniferj
Cream sugars, then add eggs, one at a time, and vanilla
- 1 C white sugar
- 1 C brown sugar
- 1 C butter
- 2 eggs
- 1 t soda
- 2 C flour
- 1 C rice crispies
- 1/2 t baking powder
- 1/2 t salt
- 2 C oats, regular
- 1/2 C coconut
- 2 C semi sweet chocolate chips
- 1-2 t vanilla extract
Korean Fire Meat
By jenniferj
This is great as a main dish, but I like to serve it on Bostn lettuce leaves with matchstick carrots and cucumbers ...
- Marinate for 10 minutes:
- 2-3 lbs. beef roast, well trimmed sliced very thin.
- 1 C sugar
- Combine in mixing bowl:
- 3/4 C soy sauce
- 2 T sesame seeds
- 3 garlic cloves, minced
- 3 T sesame oil
- 1 bunch green onions, thinly sliced
Creme Brulee by Paula Deen
By jenniferj
Preheat oven to 300 degrees F
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 cup, plus 1 tablespoon sugar
- 1/3 to 1/2 cup white granulated or light brown sugar
Pongkodi's Peanut Sauce
By jenniferj
This is my favorite peanut sauce from a cooking class in Singapore with Pongkodi!
- 3 green onions, chopped
- 1 garlic clove, minced
- 4 macadamia nuts
- 1 stalk lemon grass
- 2 T oil
- 2 C coconut milk
- 1 t lemon juice
- 1 C brown sugar
- 1 C peanut butter
- salt to taste