Cindy's profile page
Recipes
Michael Symon's Swedish Meatballs
By Cindy
step 1 ingredients 1 1/2 cup Bread (crust removed and diced finely) 1/2 Cup Milk instructions ...
- 1 1/2 cup Bread (crust removed and diced finely)
- 1/2 Cup Milk
- 1 1/2 Cup Onion (finely chopped)
- 2 Cloves Garlic (minced)
- 4 tablespoon Flour
- Olive Oil
- Salt
- Freshly Ground Black Pepper
- 1 pound Ground Chuck
- 1 pound Ground Pork
- 2 Large Egg Yolks
- 1 Large Egg
- 1 teaspoon Black pepper
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon Freshly Grated Nutmeg
- 3 cup Beef Broth
- 1/4 cup Heavy Cream
- 2 tablespoon Sour Cream
- 6 tablespoon Chopped Parsley (divided)
- 1 tablespoon Butter
Braised Sausages with Apple, Onion, and Hard Cider Sauce
By Cindy
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons, and a half inch ...
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 2 pounds (8 links) veal, beef or chicken bratwurst
- 4 McIntosh apples left unpeeled, sliced
- 2 medium onions, sliced
- Salt and ground pepper
- 1 cup hard cider
- 2 tablespoons brown sugar
- 1/3 cup grainy mustard
- 1 tablespoon butter
- 1 loaf pumpernickel raisin bread, sliced
Rigatoni with Chicken Thighs
By Cindy
Bring a pot of lightly salted water to a boil and put the rigatoni into it
- Salt
- 1 package rigatoni (or your favorite pasta)
- Olive oil, as needed
- 8 boneless, skinless chicken thighs, cut into small pieces
- 3 cloves garlic, minced
- 1 small to medium-sized onion, chopped
- 1 cup chicken broth (or white wine)
- Two 15-ounce cans crushed tomatoes
- Freshly ground black pepper
- Pinch sugar
- Fresh basil, as needed
- Grated Parmesan, for topping
Balsamic Drizzle
By Cindy
Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
Yule Log Meatloaf
By Cindy
Preheat oven to 375°F.Line a rimmed baking sheet with parchment paper
- For the mashed potatoes:
- 4 slices, about an inch thick, good quality white bread, stale and torn
- 1 cup whole milk
- 1 tablespoon EVOO – Extra Virgin Olive Oil, plus some for drizzling
- 2 small ribs celery, finely chopped
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 cloves garlic, finely chopped
- Salt and pepper
- 1/2 cup dry sherry or dry white wine
- 2 pounds ground beef chuck
- 1 cup grated extra-sharp cheddar cheese
- 1 tablespoon dried mustard
- 1/2 teaspoon cayenne pepper
- 3 tablespoons Worcestershire sauce
- 2 large eggs, lightly beaten
- 3 pounds medium potatoes, peeled and cubed
- 1/2 to 3/4 cup half-and-half or heavy cream
- Salt
- 3 tablespoons butter, sliced
- 2 egg yolks
- Pepper
- Paprika
Cheeseburger Skillet
By Cindy
1. Prepare the macaroni and cheese according to the package directions
- 1 package (7 ounces) macaroni and cheese
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 package (16 ounces) frozen carrots, broccoli and cauliflower blend
- 1/3 cup ketchup
- 1/2 teaspoon mustard
- 1/2 teaspoon minced garlic
- 3/4 cup shredded Cheddar cheese
- 1/2 teaspoon salt
Potato Latkes
By Cindy
Yields: 1 1/2 dozen Using a food processor fitted with a coarse grating disk, grate the potato and onion; discard ...
- 1 large baking potato (about 10 ounces), peeled and quartered lengthwise
- 1/2 onion, peeled and quartered
- 1/4 cup flour
- 1 egg, beaten
- Coarse salt and pepper
- 1/2 teaspoon baking powder
- EVOO – Extra Virgin Olive Oil or peanut oil, for frying
Eclairs
By Cindy
Eclairs are typically filled with a sweet vanilla cream known as creme chantilly and topped with chocolate or coffe...
- Choux Pastry, recipe follows
- 1 egg, beaten
- For the chocolate glace icing
- 7 ounces icing sugar (confectioners')
- 1 ounce cocoa powder
- 1 to 2 tablespoons boiling water
- For the creme chantilly filling
- 2 ounces icing sugar (confectioners'), plus (1 generous tablespoon), sifted
- 1 teaspoon vanilla extract
- 14 fluid ounces whipped cream (measure when whipped)
- Special equipment: 2 piping bags, plain or blank 5 to 8 mm (1/4 to 3/8-inch) pastry tip, plain or blank 3 mm (1/8-inch) pastry tip, optional
- Choux Pastry
- 3 1/2 ounces strong white or all-purpose flour
- Pinch of salt
- 4 ounces (1/2 cup) water
- 6 tablespoons butter
- 3 eggs, beaten
Milanese Spaghetti
By Cindy
Bring a large pot of water to a boil for the pasta
- Salt
- 1 large pinch saffron
- 2 cups chicken stock
- 1 pound spaghetti
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/4 pound pancetta, finely chopped
- 4 cloves of garlic, finely chopped
- 1 tablespoon orange zest
- 1/2 cup dry white wine
- 2 tablespoons butter
- A generous handful of grated Parmigiano-Reggiano cheese, plus some to pass at table
- 1/4 cup mint, a handful, finely chopped
- 1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Breakfast Popovers with Italian Sausage
By Cindy
Place an oven rack in the center of the oven and preheat to 400 degrees F
- Butter, for greasing the pan
- 2 tablespoons extra-virgin olive oil
- Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
- 2 cloves garlic, minced
- 1 cup shredded smoked mozzarella (4 ounces)
- 4 large eggs, at room temperature
- 2 cups milk, at room temperature
- 1 1/2 cups all-purpose flour
- 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
- 3 tablespoons chopped fresh basil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Maple syrup, for drizzling
- Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity