Cindy's profile page
Recipes
Michael Symon's Plain Tater Tots
By Cindy
step 1 ingredients 2 tablespoon unsalted butter 1/4 cup all-purpose flour 1 large egg 1 cup mashed pota...
- 2 tablespoon unsalted butter
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup mashed potatoes
- Canola oil for deep-frying
- Panko bread crumbs for breading
- Kosher salt
Chicken Fried Steak with Gravy
By Cindy
For the steak: Begin with setting up an assembly line of dishes
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Freshly ground black pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 pounds cube steak (tenderized round steak that's been extra tenderized)
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- Mashed potatoes, for serving
Zucchini and Fennel Soup with Garlic Croutons
By Cindy
In medium soup pot, heat olive oil, 3 turns of the pan
- For the Soup Base:
- 2013 Every Day with Rachael Ray, October 2013
- For the Croutons:
- 3 to 4 3 to 4 4 slices good quality white or peasant style bread, toasted
- 1 1 1 garlic clove, peeled and cut
- EVOO – Extra Virgin Olive Oil, for drizzling
- Sea salt and pepper
- Small handful Small handful grated Pecorino cheese
Rachael Ray: Rachael's Daytime Talkshow
By Cindy
Yields: Serves 4 Preparation In a large bowl, dust the chicken legs with cornstarch and season with salt and pep...
- Share:
- 8 chicken legs with thighs attached
- 3 tablespoons cornstarch
- Salt and pepper
- 1 bottle Teriyaki sauce
- 3 tablespoons grated ginger
- 3 garlic cloves, grated
- 3 tablespoons honey
- 6 scallions, white and green parts sliced on a bias, but kept separate
- 2 cups rice
- 2 cups water
- 1 tablespoon sesame seeds, toasted
- 1 red bell pepper, cut into thin matchsticks
- 1 cucumber, cut into thin matchsticks
- 1 large carrot, cut into thin matchsticks
- 3 tablespoons cilantro, roughly chopped
- Juice of 1 lime
- 3 tablespoons EVOO - Extra Virgin Olive Oil, divided
Scallion Cream Cheese-Stuffed Bagel Sticks
By Cindy
Pre-heat the oven to 400ºF
- 1 package cream cheese (8 ounces), softened
- 3-4 scallions, sliced
- 1 ball store-bought pizza dough
- 1 egg, lightly beaten
- Sesame seeds
Croque Monsieur Style Monte Cristo Croutons with Frisee Salad and Shallot Vinaigrette
By Cindy
Recipe courtesy Rachael Ray
- 2 tablespoons orange marmalade
- 2 tablespoons grated shallot
- 3 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar or white wine vinegar
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 large heart romaine lettuce, cleaned and sliced 3/4-inch thick
- 1 large head or 2 small heads frisee lettuce
- 5 tablespoons butter
- 2 rounded tablespoons all-purpose flour
- 2 cups whole milk
- Grated nutmeg
- 8 slices good quality white bread
- 8 slices Gruyere
- 8 slices baked ham
- 3 whole eggs
Brasciole
By Cindy
Preheat oven to 375ºF. Place a large skillet over medium heat with 2 tablespoons EVOO, about 2 turns of the pan
- 5 tablespoons extra-virgin olive oil (EVOO), divided
- 1/4 pound pancetta, chopped
- 2 pounds ground pork
- 4 cloves garlic, chopped or grated
- 1 teaspoon allspice
- 1/4 cup currants
- Salt and freshly ground black pepper
- 1/2 cup pine nuts, toasted
- 2 tablespoons chopped fresh sage
- 3/4 cup flat-leaf parsley leaves, chopped
- 4 hard-boiled eggs, chopped
- 1/2 cup Parmigiano cheese
- 8 top round steaks (1/4 inch thick), slightly pounded
- 1 large onion, finely chopped
- 1 large carrot, peeled and finely chopped or grated
- 2 cloves garlic, finely chopped or grated
- 1 fresh bay leaf
- 2 tablespoons tomato paste
- 1 28-ounce can whole San Marzano plum tomatoes
- 1 1/2 cups red wine
- 2 cups beef stock
- 1 pound rigatoni
Baked Sweet Potatoes with Apples
By Cindy
Core, pare, and slice the apples, and fry them in butter until light brown
- 3 large apples
- 3 tablespoons butter
- 3 large sweet potatoes, boiled and skinned
- 1 teaspoon salt
- 1/2 cup maple syrup
Chocolate Peanut Butter Balls
By Cindy
In a medium-size bowl, combine the peanut butter and butter and stir them with a wooden spoon, until they are evenl...
- 2 cups smooth peanut butter
- 1 cup butter or margarine, softened
- 5 cups confectioners' sugar
- 2 (12-ounce) packages of chocolate chips (we used white and semisweet)
- 4 to 5 tablespoons of vegetable shortening
- Chocolate or peanut butter chips for decorating
Chicken Marsala Masala with Peach-Watermelon Rind Chutney
By Cindy
Bring 2 cups of chicken stock, 1 cup water, 2 tablespoons butter and bay leaf to a boil in a medium pot with tight...
- 4 cups chicken stock, divided
- 3 tablespoons butter, divided
- 1 bay leaf, fresh or dried
- 1 1/2 cups long grain rice
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips
- Salt and freshly ground black pepper
- 1 red onion, quartered lengthwise then thinly sliced
- 4 cloves garlic, grated or thinly sliced
- 3 portobello mushrooms, thinly sliced
- 8 ounces shiitake mushrooms, stems removed and thinly sliced
- 2 tablespoons curry powder, a couple of palmfuls
- 2 teaspoons garam masala, 2/3 palmful
- 1/4 to 1/3 cup Marsala wine, eyeball it
- 2 peaches, chopped
- 1 inch fresh ginger root, grated
- 2 tablespoons cider vinegar
- 2 tablespoons light or dark brown sugar
- 1/2 cup pickled watermelon rind, chopped
- 1/2 cup chopped macadamia nuts, toasted
- A handful fresh flat parsley or cilantro, chopped
- 4 scallions, whites and greens, finely chopped