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Recipes
Pumpkin Ice-Cream Pie
By Cindy
For the crust: •1-1/2 cups ground gingersnaps (from a 10-ounce bag) •4-1/2 tablespoons salted butter, melted ...
4.4/5
(10 Votes)
Eggplant Parm with Egg Pasta
By Cindy
Heat EVOO in a saucepot over medium heat, add onions and cook 8-10 minutes
- 2 tablespoons EVOO – Extra Virgin Olive OIl
- 1 small onion, very finely chopped
- 2 cloves garlic, pasted (minced then mashed with salt) or grated
- 1 28-ounce can San Marzano tomatoes
- 1 14-ounce can tomato sauce or purée
- A handful of basil leaves, torn, plus a few for garnish
- Salt and pepper
- 4 small, firm eggplant, cut lengthwise into 1/4-inch slices
- Flour, for dredging
- 2 large eggs, beaten with a splash of water
- 1 1/2 cups breadcrumbs, eyeball it
- 1 cup grated Parmigiano-Reggiano, divided
- 1/4 cup flat-leaf parsley, finely chopped, a handful
- Olive oil, for frying
- 1 pound ball fresh mozzarella, thinly sliced
- 1 pound egg tagliatelle or fettuccine
- 2 tablespoons butter
Acorn Squash with Sweet Maple Glaze
By Cindy
Preheat the oven to 425 degrees F
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons light brown sugar
- 2 tablespoons real maple syrup
- 2 small acorn squash (1 pound each), cut in half, seeds removed
- Kosher salt and freshly ground black pepper
- Butter, for topping
Aglio e Olio
By Cindy
Bring a large pot of water to a boil for the pasta
- 1/4 About 1/4 cup EVOO – Extra Virgin Olive Oil
- 6 to 8 anchovy filets
- 1 chili, such as Fresno or Italian red cherry pepper, seeded and finely chopped
- 6 cloves garlic, finely chopped
- Splash of dry vermouth
- Salt
- 1 pound spaghetti
- 1/2 cup flat-leaf parsley, chopped
Pumpkin Ravioli with Sage and Toasted Hazelnuts
By Cindy
Directions Preheat oven to 350 degrees F
- 1/2 cup peeled hazelnuts
- 1/2 cup vegetable oil
- 1 pound fresh pumpkin ravioli
- 1 stick unsalted butter
- 6 fresh sage leaves
- Large pinch grated nutmeg
- 1/2 cup grated Parmesan
- 2 amaretti cookies
Tangy Ranch-Style Boneless Fried Chicken
By Cindy
Combine buttermilk and yogurt in bowl
- 1 cup buttermilk
- 1 cup Greek-style yogurt
- 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
- 4 pieces boneless, skinless chicken thighs
- Salt and pepper
- Frying oil
- Large brown paper sack
- 2 cups flour
- 4 tablespoons finely chopped fresh dill or 4 teaspoons dried dill, eyeball it
- 2 tablespoons granulated onion, a couple of palmfuls
- 2 tablespoons granulated garlic, a couple of palmfuls
- 2 teaspoons cayenne pepper, 2/3 palmful
- A handful of flat-leaf parsley, finely chopped
- A handful of chives, finely chopped
- 1 lemon, cut into wedges
AMISH POTATO PANCAKES
By Cindy
1. MIX ALL INGREDIENTS TOGETHER
- 2 c mashed potatoes
- 2 Tbsp flour
- sprinkle of parsley
- 2 eggs
- 1 Tbsp chopped onions
Spaghetti alla Ceci
By Cindy
Boil water for pasta, salt it, and cook spaghetti to al dente
- 1 pound spaghetti
- Salt
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 1/2 teaspoon crushed red pepper flakes
- 3 to 4 cloves garlic, finely chopped
- 1 (14-ounce) can, chick peas, drained
- 1/2 teaspoon dry thyme, eyeball it
- Pepper
- 1/2 cup dry white wine or chicken broth
- 1 (14-ounce) can, crushed tomatoes
- Handful flat-leaf parsley, chopped
- Grated Parmiginao-Reggiano, to pass at table
Three Cheese Caprese Calzone
By Cindy
For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until th...
- Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 3 teaspoons Worcestershire sauce
- Dough:
- Olive oil, for brushing
- Simple Pizza Dough, recipe follows
- Toppings:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 8 ounces shredded mozzarella
- 1 pint cherry heirloom tomatoes, halved
- Kosher salt and freshly cracked black pepper
- 1/4 cup fresh basil leaves, torn
- Tomato Sauce, for serving, recipe follows
- Simple Pizza Dough:
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
- Tomato Sauce:
- 2 tablespoons olive oil
- 1/2 onion, minced
- 1 (28-ounce) can crushed tomato
- 2 cloves garlic, grated
- Pinch sugar
- Red pepper flakes, as needed
- Kosher salt and freshly cracked black pepper
- Fresh basil leaves, torn
Baked Kale
By Cindy
Directions Preheat the oven to 425 degrees F
- 2 cups fresh kale leaves
- Dash salt, plus more as needed
- Olive oil nonstick cooking spray