Cindy's profile page
Recipes
Rigatoni with Red Pepper, Almonds, and Bread Crumbs
By Cindy
Directions Bring a large pot of salted water to a boil over high heat
- 1 pound rigatoni pasta
- 3 cups purchased garlic-flavored croutons, (about 5 ounces)
- 1/4 cup slivered almonds (about 1 ounce), toasted
- 1 cup julienned roasted red bell peppers
- 3/4 cup extra-virgin olive oil
Strawberry Cream Cheese-Stuffed Bagel Sticks
By Cindy
Pre-heat the oven to 400ºF
- 1 package cream cheese (8 ounces), softened
- 1/2 cup strawberry preserves
- 1 ball store-bought pizza dough
- 1 egg, lightly beaten
- Sesame seeds
Butternut Squash Lasagna
By Cindy
Recipe courtesy Giada De Laurentiis
- 1 tablespoon olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup (lightly packed) fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Chicken Tortilla Soup
By Cindy
Preheat the oven to 375 degrees F
- 1 1/2 teaspoons ground cumin
- 1 1/4 About 1 1/4 teaspoons chilli powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus more to taste
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3 cloves garlic, minced
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 4 cups low-sodium chicken broth
- 4 cups hot water
- 3 tablespoons tomato paste
- Two 15-ounce cans black beans, drained
- 3 tablespoons cornmeal
- 5 small corn tortillas
- Diced avocado
- Diced red onion
- Sour cream
- Chopped fresh cilantro
- Other suggested toppings: Grated Monterey Jack cheese, pico de gallo
Cheesy Chicken & Rice Casserole
By Cindy
Heat the oven to 375°F
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups frozen mixed vegetables
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1/2 cup shredded Cheddar cheese (about 2 ounces)
Beef and Butternut Squash Stew
By Cindy
In a large soup pot heat 3 tablespoons of olive oil over medium heat
- 3 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 pounds stew beef, cut into 2-inch cubes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup Marsala wine
- 1 pound butternut squash, trimmed and cut into 2-inch cubes
- 1/4 cup chopped sun-dried tomatoes
- 3 to 4 cups beef broth
- 2 tablespoons fresh chopped flat-leaf parsley
- Crusty bread, for serving
Sweet and Spicy Chicken Drumettes
By Cindy
In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, ch...
- 3/4 cup pineapple juice
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup sweet Marsala wine
- 1/4 packed cup light brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 to 1 1/2 teaspoons crushed red pepper flakes
- 3 pounds chicken drumettes
- Vegetable oil cooking spray
- Kosher salt
- 1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch
- 1/4 cup chopped fresh cilantro leaves
Butter and Parm Squished Potatoes
By Cindy
Put the potatoes in a medium pot in a single layer
- 2 About 2 pounds baby Yukon gold potatoes
- 2 to 2 1/2 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 tablespoons butter
- 1/2 to 2/3 cup shredded Parmigiano-Reggiano, 2 handfuls
Italian Flat Bread (Piadina) with Fontina and Prosciutto
By Cindy
Directions Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a do...
- 3 1/2 cups all purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt, plus extra, to taste
- 1 stick butter, (1/2 cup) cut into 1/2-inch pieces, at room temperature
- 10 to 12 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 pound whole milk ricotta cheese
- 2 teaspoons lemon zest (from about 2 lemons)
- Freshly ground black pepper
- 6 ounces fontina cheese, shredded
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil leaves
Chocolate Mudslide Frozen Pie
By Cindy
Directions MELT 1 cup morsels in small, heavy-duty saucepan over lowest possible heat
- 1 prepared 9-inch (6 ounces) chocolate crumb crust
- 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
- 1 teaspoon hot water
- 3/4 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels