Cindy's profile page
Recipes
Roasted Vegetable Soup
By Cindy
For serving: Brioche Croutons, recipe follows Good olive oil Directions: In a large saucepan, heat 3 cups of chic...
- 3 to 4 cups chicken stock, preferably homemade
- 1 quart Roasted Winter Vegetables, recipe follows
- Kosher salt and freshly ground black pepper
Easy Peach Cobbler
By Cindy
Preheat the oven to 350 degrees F
- Two 15-ounce cans sliced peaches in syrup
- 1/2 cup (1 stick) butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- Homemade Whipped Cream, recipe follows
- Cook's Note: If you don't have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt
- 2 cups whipping cream, chilled in the fridge
- 4 tablespoons sugar
Garlic Roast Chicken with Rosemary and Lemon
By Cindy
Recipe courtesy Rachael Ray
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth
Monkey Buns
By Cindy
Spray 10 cups of a 12-cup muffin pan with nonstick cooking spray
- Nonstick cooking spray
- 1 large banana, thinly sliced
- 3/4 cup dark brown sugar
- 10 tablespoons honey
- 2-3 tablespoons ground cinnamon
- 1 tube refrigerated biscuit dough
Lazy Bolognese-Style Lasagna******
By Cindy
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound wavy lasagna noodles, broken into irregular pieces
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 1/2 pounds ground beef
- 1 onion, finely chopped
- 2 to 3 large cloves garlic, finely chopped
- 1 small carrot, finely chopped or grated
- 1 spring of rosemary, finely chopped
- A sprinkle ground cloves
- 1/4 cup tomato paste
- 1 cup white wine
- 2 cups beef stock
- 3 tablespoons butter
- 2 rounded tablespoons flour
- 2 cups whole milk
- Freshly grated nutmeg, to taste
- Freshly grated Parmigiano-Reggiano chees
Apple and Onion Stuffin' Muffins
By Cindy
Preheat oven to 375 degrees F
- Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 stick butter, softened
- 1 fresh bay leaf, available in produce department
- 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
- 2 to 3 cups chicken stock, available in paper containers on the soup aisle
Cinnamon Apple Muffin Waffles
By Cindy
Preheat waffle maker to medium-low heat
- 1 box Cinnamon-Apple Muffin Mix or your favorite homemade or store-bought muffin mix
Ricotta and Chocolate Chip Ice Cream Cones
By Cindy
Directions Sugar Cones
- Simple syrup:
- Ice Cream
- 1 (15-ounce) container whole milk ricotta cheese
- 1 cup whole milk
- 1 cup simple syrup, recipe follows
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 12 sugar cones (recommended: Keebler)
- 2/3 cup chocolate-hazelnut spread
- 1/2 cup semisweet chocolate chips
- Special Equipment: a 1 1/2-quart capacity ice cream maker, 4 glass tumblers to hold sugar cones, a 2-ounce ice cream scoop
- 1/2 cup water
- 1 cup sugar
Toasted Garlic Pita Wedges
By Cindy
Preheat oven to 350°F. Place the oil and garlic in a small bowl
- 1/4 cup olive oil
- 2 large cloves garlic, minced
- 6 pita breads, about 5-inch diameter
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- Freshly ground pepper
Penne with Treviso and Goat Cheese
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound penne pasta
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, halved
- 1 pound treviso or radicchio, chopped (about 4 cups)
- 3 packed cups (3 ounces) baby spinach
- 1/2 cup low-sodium chicken stock
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups grated Parmesan
- 1 1/2 cups (11 ounces) goat cheese, crumbled
- 1/2 cup basil leaves, torn