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Recipes
Vanilla Gelato Bites with Chocolate and Hazelnuts
By Cindy
Place a small tray or a plate in the freezer
- 1 pint vanilla gelato or ice cream
- 1 (12-ounce) bag chocolate chips (about 2 cups)
- 1 cup finely chopped toasted hazelnuts (about 5 ounces)
- Special equipment: bite-sized ice cream scoop and wooden popsticks
Baked Penne with Roasted Vegetables
By Cindy
Preheat the oven to 450 degrees F
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Butter Spritz Cookies
By Cindy
Special Equipment: cookie press (a
- 2 sticks (8 ounces) unsalted butter
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Sprinkles, for garnish
Sticky Onion Crunch Wings
By Cindy
Put the wings on a baking sheet and season both sides with salt and pepper
- 3 pounds chicken wings, whole or separated
- Kosher salt and freshly ground black pepper
- Peanut or vegetable oil, for frying
- 1/2 cup French-fried onions (I like French's), crushed
- 1 cup hoisin sauce
- 1/2 cup pomegranate juice
- 1/4 cup packed dark brown sugar
- 2 garlic cloves, grated or minced
- 1 tablespoon prepared horseradish
- 4 scallions (white and green parts), finely chopped
- Kosher salt and freshly ground black pepper
Fusilli with Shrimp, Orange and Arugula
By Cindy
For the Pasta: Bring a large pot of salted water to a boil over high heat
- Pasta:
- 1 pound fusilli pasta
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- 1 pound medium shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons white wine
- Vinaigrette:
- 1 teaspoon lemon zest
- 1/4 cup lemon juice (about 1 lemon)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Salad:
- 2 large oranges
- 5 ounces arugula
- 15 (5 ounces) large pitted green olives, halved
Chicken Tortellini
By Cindy
Place the tortellini in a 9x11-inch baking dish sprayed with nonstick cooking spray
- 1 (8-ounce) package fresh cheese tortellini
- 4 ounces Monterey Jack cheese, sliced
- 4 boneless, skinless chicken breasts, cut into bite- sized pieces
- Flour
- 1/3 cup stick margarine
- 1 onion, chopped
- 1 (10- to 14-ounce) can chicken broth
- 1 (4-ounce) can mushrooms, drained
- 2 chicken bouillon cubes
- 1 teaspoon sugar
- 4 ounces Monterey Jack cheese, shredded or cubed
- 1/2 cup sour cream
CREAM CHEESE SPRITZ COOKIES
By Cindy
Preheat oven to 350°F. Cream together butter and cream cheese; add sugar
- 1 cup (2 sticks) butter, softened
- 3 oz. pkg. cream cheese, softened
- 1-1/4 cups sugar
- 1 egg yolk
- 1 tsp. pure vanilla extract
- 1 tsp. pure almond extract
- 1/2 tsp. butter flavoring (optional)
- 1 tbsp. butterscotch schnapps
- 2-1/2 cups flour
- 1/2 tsp. salt
Citrus-Grilled Chicken
By Cindy
1. Combine orange juice, lemon juice, olive oil, honey, lemon juice concentrate, lime juice, mint, orange zest, lem...
- 1/3 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup each olive oil, honey and thawed frozen lemon juice concentrate
- 3 tablespoons lime juice
- 3 tablespoons chopped fresh mint leaves
- 1 1/2 tablespoons each grated orange and lemon zest
- 1 1/4 teaspoons grated lime zest
- 1/4 teaspoon ground cumin
- 1/8 teaspoon each salt and black pepper
- 4 boneless, skinless chicken-breast halves (about 5 ounces each)
- 1/4 red onion, thinly sliced
Chocolate-Hazelnut Ravioli
By Cindy
Line a baking sheet with plastic wrap
- 16 wonton wrappers
- 1 egg, beaten to blend
- 1 cup chocolate-hazelnut spread (recommended: Nutella)
- Vegetable oil, for frying
- 16 fresh mint leaves
- Nonstick vegetable oil spray
- Granulated sugar, for dredging
- Powdered sugar, for dusting
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