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Recipes
Too-EZ Mac 'n Cheese
By Cindy
Directions In a large pot, prepare pasta according to the instructions on the package; drain well and set aside
- 4 1/2 ounces uncooked whole-wheat-blend rotini pasta (about 2 cups)
- 24 ounces frozen broccoli or cauliflower florets in lowfat cheese sauce (about 6 cups)
- 3 wedges light spreadable Swiss cheese (recommended: The Laughing Cow)
- Salt and freshly ground black pepper, optional
- Fresh parsley, for serving, optional
Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil
By Cindy
Preheat oven to 500 degrees F
- 24 large shrimp, shelled and deveined
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 2 cloves garlic, crushed
- Red Chile Oil, recipe follows
- 1 tablespoon fresh thyme leaves
- Toasted Garlic Chips, recipe follows
Butter Pecan Bread Recipe
By Cindy
Sift together the flour, baking powder, soda, salt, and spices; blend in brown sugar
- 2 1/4 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup light brown sugar, packed
- 1 egg, beaten
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1 cup chopped pecans
Chocolatey Chocolate Chip Cookie Cups
By Cindy
PREHEAT oven to 350° F. Grease or paper-line 24 mini-muffin cups
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
PECAN CRESCENT COOKIES
By Cindy
Mix flour and sugar together
- 2 c. plain flour, sifted
- 5 tbsp. sugar
- 1/2 lb. soft butter
- 2 tsp. vanilla
- 1 tbsp. water
- 1/2 tsp. salt
- 2 c. chopped fine pecans
- Powdered sugar
Portobello Pizzas
By Cindy
Preheat broiler. Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and ...
- 6 large portobello mushroom tops, stems removed and gills scraped
- Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
- Salt and freshly ground black pepper
- 1 pound Italian sweet sausage
- 1/2 pint grape tomatoes
- 1/2 cup cream
- 1/2 cup basil leaves, shredded or torn
- 1/2 cup shredded Parmigiano
Lasagna Joes
By Cindy
For the filling, heat olive oil, 2 turns of the pan, in a large skillet over medium-high heat
- For the Sloppy Lasagna Filling and Topping:
- 2 tablespoons olive oil
- 1/4 pound pancetta, finely chopped
- 1 3/4 pounds ground beef
- 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white or red wine
- 1 cup beef or chicken stock
- 1 cup passata or tomato purée
- 1/4 cup milk
- A few leaves of basil, torn
- 3/4 cup fresh cow or sheep’s milk ricotta
- For the Garlic Rolls:
- 2 About 2 tablespoons olive oil
- 3 tablespoons butter
- 2 large cloves garlic, finely chopped
- 1 tablespoon finely chopped parsley
- 2 to 3 tablespoons grated Parmigiano-Reggiano cheese
- 6 sesame semolina rolls or ciabatta rolls, split
Creamy BLT Pasta
By Cindy
Yields: 4 Bring a large pot of water to a boil for the pasta
- Salt
- 1 pound penne or other short-cut pasta with lines
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 5 to 6 slices lean, thick-cut good quality bacon, sliced across into 1/2-inch thick sticks
- 3 medium leeks, trimmed, halved lengthwise and sliced 1/2-inch thick
- 3 to 4 cloves garlic, thinly sliced
- Black pepper
- 1 round tablespoon tomato paste
- 1/2 cup dry white wine
- 1 pint cherry tomatoes
- 1 5.4-ounce package Boursin cheese or 1/2 cup crème fraiche combined with 3 tablespoons minced mixed herbs such as thyme, sage, rosemary and parsley
- Grated Parmigiano-Reggiano, grated
Creamy Baked Fettuccine with Asiago and Thyme
By Cindy
Directions Preheat the oven to 375 degrees F
- 1 pound fettuccine pasta
- 2 cups grated Asiago cheese, plus 1/4 cup
- 2 (8-ounce) containers creme fraiche
- 1 cup grated Parmesan
- 1 1/2 tablespoons fresh chopped thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Chicken with Cashews (Rachael Ray)
By Cindy
Yields: 4 Preparation Poach chicken and cool in own liquids, serve excess stock for another use, chop or pull mea...
- Share:
- 1 1/2 About 1 1/2 pounds cooked chicken (poached breast meat or rotisserie chicken), pulled or thinly sliced
- 1 head broccoli, cut into florets and stems cut into 1 inch pieces
- Salt
- 1 1/2 cups white or brown rice, cooked to package directions or 1 pound egg tagliatelle (wide egg noodles)
- 1/4 cup cashew butter
- 1 inch ginger root, peeled and grated
- 2 large cloves garlic, grated
- 1 tablespoon Sriracha chili sauce, optional
- Juice of 1 lime
- 1 cup chicken stock or poaching liquid
- 1/4 cup Tamari, low sodium soy or liquid amino
- 1/4 cup hoisin sauce
- Black pepper
- 2 tablespoons vegetable or stir-fry oil
- 1 yellow onion, chopped
- 1 small red bell pepper, chopped
- 1 to 2 chilies, red finger, jalapeño or Fresno, thinly sliced
- 1 can sliced water chestnuts, drained
- 1/2 About 1/2 cup toasted unsalted cashews
- A few scallions, thinly sliced on an angle
- Cilantro leaves, optional