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Recipes
Cinnamon Twists with Cardamom-Honey Dipping Sauce
By Cindy
For the cinnamon twists: Place an oven rack in the center of the oven
- Cinnamon Twists
- 1 tablespoon ground cinnamon
- 1 tablespoon sesame seeds
- 1/2 teaspoon ground cardamom
- 2 tablespoons light brown sugar
- 1 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 20 (1 by 4-inch) pieces
- 1 egg, beaten
- 1/2 cup honey
- 1/4 cup lemon juice
- 1/3 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
Pork Milanese with Creamy Caper and Lemon Sauce
By Cindy
Directions For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl
- Creamy Caper and Lemon Sauce:
- 2/3 cup mascarpone cheese
- 3 tablespoons mayonnaise
- 1/4 cup whole milk
- 1/4 cup capers, drained and chopped
- 1 lemon, zested
- 1 tablespoon fresh chopped flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pork Milanese:
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 large eggs, lightly beaten
- 1 cup seasoned Italian bread crumbs
- 3 tablespoons vegetable oil
- 6 thin-cut pork chops
Rosemary Roasted Cashews
By Cindy
Preheat the oven to 375 degrees F
- 1 1/4 pounds cashew nuts
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon melted butter
Teriyaki Chicken Legs
By Cindy
Place chicken drummers in a resealable plastic bag with the teriyaki sauce and let marinate 4 hours or overnight
- 8 chicken leg drummers
- 1 1/2 cups, 12 ounces, teriyaki sauce
- Coarse black pepper
- 3 tablespoons sesame seeds
- 1 cup chicken stock
- 3/4 cup water
- 3 tablespoons vegetable oil, divided
- 1 cup rice
- 1 bunch broccolini, trimmed and cut into 3-inch pieces
- Salt
- 1/2 red bell pepper, seeded and thinly sliced
- 1 bunch scallions, shredded on an angle
- 2 large cloves garlic, very thinly sliced
- 1 inch ginger, grated or minced
Cannoli Fake-Out
By Cindy
In a bowl, combine the ricotta cheese, orange zest and super-fine sugar
- 3 cups whole milk ricotta cheese
- Zest of 1 orange
- 1/4 cup super-fine sugar
- 1/2 cup confectioners sugar, in a sieve or sugar shaker
- 8 sugar cones
- 1 cup mini chocolate chips
Camembert Mashed Potatoes
By Cindy
Put the potatoes into a large pot, cover with water and bring to a boil over medium heat
- 2 1/2 pounds small potatoes, halved or quartered, such as Yukon gold
- Salt
- 1/3 pound wedge ripe Camembert cheese, diced
- 1/4 to 1/3 cup milk or half-and-half
- 1 lemon, zested
- Salt and freshly ground black pepper
- 1/4 cup chives
Soft & Chewy Peanut Butter Cup Cookies
By Cindy
Cream shortening, butter, and sugar in a large mixing bowl
- 1/4 cup shortening
- 1/4 cup butter
- 1 cup sugar
- 1 egg
- 3/4 cup buttermilk
- 1 tsp. vanilla
- 2 cups flour, sifted before measuring
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsweetened cocoa
- 24 miniature peanut butter cups, chopped into pieces
Chocolatey Chocolate Chip Cookie Cups
By Cindy
1. Preheat oven to 350 degrees F
- 1 (16.5 ounce) package NESTLE TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
- 1 cup NESTLE® TOLL HOUSE
- Peanut Butter & Milk Chocolate
- Morsels
SHEPHERD’S PIE EXPRESS: DINNER IN UNDER 30 MINUTES
By Cindy
Method 1. Set oven to broil 2
- 2 tbsp. olive oil
- 2 lb. lean minced beef, chicken or lamb
- Salt and black pepper
- 2 medium onions, peeled
- 1 medium carrot, peeled
- 2 garlic cloves, peeled and finely chopped
- Few thyme sprigs
- 2 tbsp. tomato purée
- 5 tbsp. Worcestershire sauce or 2 tbsp. A1 steak sauce
- 1-1/4 cup chicken stock
- 4 -6 medium sized russet potatoes
- 1-3/4 oz. butter
- 2 tbsp. finely grated parmesan or cheddar, plus extra for grating over the top
- 1 tsp. Colemans English mustard (if using English mustard powder, use less than 1/4 tsp.)
Chocolate-Ricotta Pie
By Cindy
Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornmeal
- 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
- 1/4 cup sugar, plus 3/4 cup
- Pinch salt
- 1 stick (4 ounces) unsalted butter, melted and cooled slightly
- 1/2 cup water
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
- 3/4 cup ricotta cheese
- 3 ounces cream cheese, at room temperature
- 1 large egg
- 3 large egg yolks