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Recipes
Garlic-herb Baked Salmon
By jarren
Preheat the oven to 400F. Line a baking sheet with parchment paper
- 4 salmon fillets (5 oz each)
- 2 tsp unsalted butter
- 1/2 tsp salt
- Black pepper
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 1 lemon
PECAN KAHLUA PIE
By jarren
Cream butter and sugar thoroughly
- 9 " pie shell, uncooked
- 1/4 cup butter, room temperature
- 1 cup brown sugar
- 3 eggs, well beaten
- 1/4 cup Kahlua
- 1/4 cup light corn syrup
- 1 1/2 cps chopped pecans
- 1 tbsp rum
- 1/2 tsp salt
SAUTEED CORN WITH LEMON, MINT & FETA
By jarren
In skillet, heat oil and butter over medium-high heat
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 3 Green Onions, sliced (white and green parts separated)
- 1 Clove Garlic, pressd
- 4 Cups Corn Kernels (about 5 cobs)
- 1 Tsp. Grated Lemon Zest
- 1/2 Tsp. Ground Coriander
- 1/4 cup crumbled feta cheese
- 1/4 Tsp. each Salt and Pepper
- 1 Tbsp. Chopped Fresh Mint
- 2 Tsp. Lemon Juice
CHEESY MAC - GUILTLESS
By jarren
1.Preheat oven to 350°. 2
- 2 cups uncooked multigrain elbow macaroni
- 3/4 cup (3 oz.) shredded cheddar cheese
- 3/4 cup (3 oz.) shredded Parmesan cheese
- 1/2 cup skim milk
- 2 egg whites, lightly beaten
- 1/4 cup reduced-fat sour cream
- 1 tbsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (16-oz.) bag frozen petite peas, thawed
- 1 cup finely chopped cauliflower
- 1/4 cup soft whole-wheat bread crumbs
SCUFFLES (Mom)
By jarren
Soak yeast in water for 10 minutes
- Mix together like a pie crust:
- 3 cups flour
- 2 tbsp white sugar
- 1 cup butter
- 1/2 tsp salt
- Rest of ingredients:
- 1 package yeast
- 1/4 cup water
- 1/2 cup milk
- 2 eggs, beaten
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup sugar
CHEDDAR OLIVE BALLS
By jarren
Preheat oven to 400F. Combine cheese with butter in a medium bowl
- 1 cup grated aged Cheddar
- 2 tbsp unsalted butter, at room temperature
- 1/3 cup flour
- 1/2 tsp paprika
- 2 to 3 tbsp water
- 18 pimento-stuffed green olives, drained
BEEF TENDERLOIN WITH FIVE PEPPERCORNS
By jarren
Preheat oven to 425 degrees F
- 1 beef tenderloin (3 to 4 pounds), fat trimmed
- 3 tablespoons Dijon-style mustard
- 1-1/2 tablespoons green peppercorns(packed in water), drained
- 3 tablespoons coarsely ground 5-peppercorn blend
- 8 fresh large sage leaves
- 2 tablespoons unsalted butter, room temperature
- Salt, to taste
- 4 bay leaves
ROASTED SALMON WITH LEMON BUTTER SAUCE
By jarren
Heat oven to 400 degrees F
- Lemon Butter Sauce:
- Cooking spray
- 1 large salmon fillet
- Extra virgin olive oil
- Salt and pepper
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 shallot, minced
- 1/4 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1 cup cold unsalted butter, cut into 1-inch pieces
- Salt
- Lemon zest and fresh dill for garnish
MUSSELS WITH COCONUT & BASIL
By jarren
Combine oil, ginger, garlic and pepper flakes in a large foil pan
- 1 tbsp olive oil
- 1 tbsp grated fresh ginger
- 2 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes
- 1 , 14-oz can coconut milk
- 2 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1/2 cup julienne carrot
- 1/2 cup julienne red pepper
- 1/4 cup diagonally sliced green onion
- 1/4 cup slivered fresh basil
- 2 tsp slivered lemon peel
- 1/4 tsp salt
- 4 doze mussels, rinsed and scrubbed
- 1 tbsp chopped fresh cilantro
RED VELVET CAKE (MARJ)
By jarren
For cake: Cream shortening
- For cake:
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 tbsp cocoa
- 1/4 cup red food coloring
- 1 tsp salt
- 2 1/2 cups cake flour
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tbsp vinegar
- For icing:
- 5 tbsp flour
- 1 cup milk
- 1 cup butter
- 1 cup icing sugar
- 1 tsp vanilla