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Recipes
Mushroom Risotto (for Pressure Cooker)
By jenniferj
Coarsely chop mushrooms and shallots, set aside
- 8 oz. fresh mushrooms
- 2 C Arborio rice
- 4 C chicken broth (or beef)
- 1/2 C dry white wine
- 2 T shallots
- 1/4 c grated Parmesan cheese
- 3 T olive oil
- salt and pepper to taste
Sweet Corn Tamale Cakes
By jenniferj
This is close to the Cheesecake Factory version
- SALSA VERDE
- 2 tomatillos, diced
- 4 ounces mild green chilies, drained and diced
- 1 green onion, minced
- 2 tablespoons fresh cilantro, minced
- 1 1/4 teaspoons granulated sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 pinch ground black pepper
- FOR TOMATO SALSA
- 1 medium tomato, diced
- 1 tablespoon minced Spanish onion
- 1 tablespoon fresh cilantro, minced
- 1/4 teaspoon lime juice
- 1/2 small jalapeno, seeded and minced
- 1 dash salt
- 1 dash ground black pepper
- FOR SOUTHWESTERN SAUCE
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon water
- 3/4 teaspoon granulated sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 pinch cayenne pepper
- 1 pinch onion powder
- 1 dash salt
- 1 dash garlic powder
- FOR CAKES
- 1 1/2 cups frozen sweet corn
- 1/2 cup butter, softened
- 3 tablespoons sugar
- 1 pinch salt
- 1/2 cup corn masa harina flour (corn flour)
- 2 tablespoons all-purpose flour
- FOR GARNISH
- 1/4 cup sour cream
- 1/2 avocado, diced
- 2 tablespoons fresh cilantro, chopped
Avocado Egg Rolls
By jenniferj
Peel avocado, remove pit and dice into bite-size pieces
- EGG ROLLS:
- 1 large avocado
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 1 tablespoon minced red onion
- 1/2 teaspoon chopped fresh cilantro
- 1 pinch salt
- 3 eggroll wrappers
- 1 egg beaten
- Vegetable oil for frying
- DIPPING SAUCE:
- 1/2 cup cashew nuts chopped
- 2/3 cup fresh cilantro
- 2 garlic cloves quartered
- 2 green onions chopped
- 1 tablespoon sugar
- 1 teaspoon freshly-ground black pepper
- 1 teaspoon cumin
- 4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon tamarind pulp
- 1/2 cup honey
- 1 pinch ground saffron
- 1/4 cup olive oil
Brown Rice (for pressure cooker)
By jenniferj
Cook for 23 minutes on low in pressure cooker
- 1 C brown rice
- 1 3/4 C water
- Cook for 23 minutes on low in pressure cooker.
Shrimp Marinade
By jenniferj
In a small bowl, stir together the ingredients
- 1/4 C soy sauce
- 1/4 C cooking oil
- 2 T honey
- 1 t ginger
- 1 t dijon mustard
- 1 clove garlic
Double Chocolate Cookies
By jenniferj
Heat oven to 350. Cream butter, sugar, baking soda, and salt together
- 1 1/4 c butter
- 2 c sugar
- 1 t baking soda
- 1/2 t salt
- 2 eggs
- 2 t vanilla
- 3/4 c cocoa powder
- 2 c flour
- 2 c chocolate chips
Pumpkin Squares
By jenniferj
Preheat oven to 350 degrees
- 1 1/4 cup flour
- 3/4 cup oatmeal
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 2/3 cup butter
- 2 C pumpkin puree
- 4 eggs
- 2 cans sweetened condensed milk
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
Double Chocolate Cookies
By jenniferj
Heat oven to 350. Cream butter, sugar, baking soda, and salt together
- 1 1/4 c butter
- 2 c sugar
- 1 t baking soda
- 1/2 t salt
- 2 eggs
- 2 t vanilla
- 3/4 c cocoa powder
- 2 c flour
- 2 c chocolate chips
Cranberry Salsa Dip
By jenniferj
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised)
- 1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
- 1/4 cup minced green onions
- 2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced
- 1/2 cup granulated sugar
- 1/4 cup fresh cilantro leaves, minced
- 2 tablespoons finely-grated fresh ginger
- 2 tablespoons fresh-squeezed lemon juice
- 2 (8-ounce) packages cream cheese
- Cranberries and/or cilantro sprigs for garnish
tapenade
By jenniferj
As close to Le Nonne tapenade as I have found!
- 1/2 C finely chopped parsley
- 1/4 C finely chopped sweet basil leaves
- 2 T capers
- 1 shallot, finely diced
- 1/3-1/2 C evoo
- 1-3 cloves garlic
- 1/2 C black olives
- 3/4 C kalamata olives