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Recipes
Fennel and Cabbage Slaw
By SandyC
Toss the fennel, cabbage, scallions, and bacon together in a medium bowl
- 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
- 1 cup thinly sliced purple cabbage
- 2 scallions, chopped
- 2 strips bacon, cooked crisp and chopped
- 1/4 cup mayonnaise
- 3 tablespoons red wine vinegar
- 3 tablespoons chopped fennel fronds
- 1 teaspoon sugar
- Salt and freshly ground black pepper
Cold Peanut-Sesame Noodles
By SandyC
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces flat Chinese egg noodles
- 3/4 cup strong brewed green tea
- 1/3 cup natural peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 3 tablespoons packed light brown sugar
- 1/4 cup roasted peanut oil
- 2 tablespoons toasted sesame seeds, plus more for topping
- 1 teaspoon chili-garlic sauce
- 1 teaspoon toasted sesame oil
- 1 1-inch piece ginger, peeled
- 1 small clove garlic
- 2 carrots, finely grated
- Chopped fresh cilantro and peanuts, for topping
Classic Carrot Cake
By SandyC
Our version of the always-popular carrot cake is a potluck and bakesale favorite; the addition of crushed pineapp...
- Cake batter ingredients:
- 3/4 cup canola oil, plus more for pan
- 2 cups flour, plus more for pan
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 1/2 cups sugar
- 1/2 cup buttermilk
- 3 tsp. vanilla extract
- 4 eggs
- 2 cups finely grated carrots
- 1 cup canned crushed pineapple, drained
- 1 cup coarsely chopped walnuts
- 1 cup sweetened flaked coconut
- 1/2 cup raisins
- Frosting ingredients:
- 8 oz. cream cheese, softened
- 8 tbsp. unsalted butter, softened
- 3 cups confectioners' sugar, sifted
- Marzipan carrots for garnish (see Making Marzipan Carrots)
Italian Winter Greens with Pear-Walnut Dressing
By SandyC
In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until we...
- 2 medium shallots, finely sliced
- 1/2 cup grapeseed oil, plus more for pan
- 1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish
- 2 tablespoons verjus or 1/2 lemon, juiced
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 1 bunch kale
- 1 bunch rainbow chard
- 1 bunch beet greens
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup toasted walnut pieces
Slow Cooker Spanish Chicken
By SandyC
Great slow-cooker chicken meal!
- To finish:
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 links cured chorizo, casings removed, halved and cut into chunks
- Salt and pepper
- 8 bone-in, skinless chicken thighs
- 1 1/2 pounds baby potatoes
- 1 red onion, coarsely chopped
- 2 to 3 cloves garlic, finely chopped or grated
- 4 to 5 sprigs thyme
- 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
- 2 tablespoons sherry vinegar
- 1/4 cup honey
- 1 lemon, thinly sliced
- A splash chicken stock or water
- 1/4 cup golden raisins
- 3 tablespoons hot water
- 3 tablespoons sherry vinegar
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup pitted green olives, coarsely chopped
- 2 roasted red peppers, coarsely chopped
- 1/4 cup roasted almonds, sliced
- Orange and lemon peel
Holiday Bacon Appetizers
By SandyC
Preheat the oven to 250 degrees F
- 1 sleeve country club-style crackers
- 3/4 cup grated Parmesan
- 1 pound thinly sliced bacon
Olive Buttered Green Beans
By SandyC
Serve alongside Spanish-Style Chicken with Crispy Chorizo and Chimichurri
- Salt and ground black pepper
- 1 1/4 pounds green beans
- 4 tablespoons butter
- 1/2 cup pitted Spanish green olives, finely chopped
Rachael Ray: Rachael's Daytime Talkshow
By SandyC
Yields: 4 servings Preparation Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, abou...
- Share:
- 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1 small onion, chopped (about 1/4 cup)
- 2 cloves garlic, finely chopped or grated
- 1 10-ounce box frozen chopped spinach, defrosted and wrung dry
- A few grates fresh nutmeg
- 1 1/2 pounds mixed ground sirloin, pork and veal
- Salt and ground black pepper
- 1 sprig rosemary
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup milk
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmigiano Reggiano cheese
- 4 ciabatta rolls, split open
- 1 small bunch fresh spinach, thinly sliced
Gnocchi With Summer Squash, Basil, and Feta
By SandyC
Directions Cook the gnocchi according to the package directions; drain and return it to the pot
- 1 pound gnocchi, fresh or frozen
- 1/4 cup olive oil
- 3 yellow squash (about 1 1/2 pounds), cut into 3/4-inch pieces
- 3 cloves garlic, chopped
- kosher salt and black pepper
- 4 ounces Feta, crumbled (about 1 cup)
- 1/3 cup torn fresh basil leaves
Affogato
By SandyC
Using a melon ball scoop or a small ice cream scoop, fill each cappuccino cup or a small bowl with 3 mini scoops of...
- 2 cups vanilla ice cream
- 1 cup double-strength or espresso-style coffee, freshly brewed with 1 teaspoon ground cinnamon
- 1 1/2 tablespoons shaved bittersweet chocolate