Cindy's profile page
Recipes
Blueberry Compote
By Cindy
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan
- 2 cups frozen blueberries
- 3 tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice
Sloppy Dawgs
By Cindy
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 pound hot dogs, beef pork, turkey or tofu, chopped or thinly sliced
- 1 medium onion, finely chopped
- 1 small red bell pepper, finely chopped
- 2 tablespoons tomato paste
- 3 tablespoons brown sugar
- 1 tablespoon red wine vinegar (eyeball the amount)
- 1 tablespoon Worcestershire sauce (eyeball the amount)
- 1 8-ounce can tomato sauce
- Salt and pepper
- 4 crusty split-top hot dog rolls, toasted and lightly buttered
- Suggested garnishes: chopped tomatoes, chopped pickles and yellow mustard
Pappardelle with Pulled Pork
By Cindy
Serve this dish at the end of your cook day - it's easy and comforting
- Kosher salt
- 1 pound pappardelle, or other wide ribbon pasta
- 1 to 1 1/2 pounds pulled braised pork
- 2 cups braising liquids
- 3 tablespoons butter, cut into pats
- Juice of 1 lemon
- Large bundle arugula, watercress, or spinach, washed and trimmed
- Freshly ground black pepper
- Grated nutmeg
- Parmigiano-Reggiano cheese, for garnish
- A handful fresh flat-leaf parsley or celery greens, chopped, for garnish
Pasta Primavera with Chicken
By Cindy
Yields: 4 To poach the chicken, place chicken, onion, lemon, carrot, celery, bay and herb bundle in a pot, cover...
- For the chicken:
- 1 full (2 breasts attached) bone-in, skin-on chicken breasts, 2 to 2 1/2 pounds
- 1 medium onion, cut into quarters
- 1 small lemon, sliced
- 1 carrot, cut into quarters
- 2 ribs celery, cut into quarters
- 2 large bay leaves
- Small bundle parsley, thyme and rosemary
- For the Pasta Primavera:
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 3 tablespoons butter
- 2 small or 1 large carrot, peeled and cut into 2-inch matchsticks
- 1 small zucchini, trimmed and cut into 2-inch matchsticks
- 1 large or 2 small leeks, trimmed, halved lengthwise and thinly sliced on an angle or chopped into matchsticks, washed and dried
- 3 to 4 cloves garlic, chopped
- Salt and white pepper or finely ground black pepper
- 3 tablespoons flour
- 1/2 cup dry white wine
- 2 1/2 cups chicken stock (poaching liquid)
- 1 box frozen peas, defrosted
- 1 pound egg tagliatelle
- A handful of parsley, thyme leaves and rosemary, very finely chopped
- 1 lemon
- Grated Parmigiano-Reggiano
Grilled Meatball Caesar Salad
By Cindy
Preheat grill to high. In a nonstick skillet, cook chopped bacon pieces over medium-high heat until crispy
- 8 slices bacon, chopped
- 1 pound ground beef, pork, and veal combined (you can also use ground chicken)
- 1 egg beaten
- 2 cloves garlic, grated
- 1 cup grated Parmigiano Reggiano cheese, divided
- 1 cup roasted garlic croutons, pulverized
- 1/2 bunch (about a handful) of parsley, chopped
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil (EVOO)
- Zest and juice of 1 lemon
- 2 cloves garlic, cracked away from skin and grated with Microplane or small side of box grater, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- A few shots of hot sauce, such as Tabasco
- 1 teaspoon Worcestershire sauce (eyeball it)
- 3 hearts of romaine, chopped
Pizza Pasta Bake
By Cindy
Preheat oven to 350°F. With cooking spray, lightly grease a 2
- 12-oz. package uncooked penne, small ziti, or elbow macaroni
- 1/2 lb. mild Italian sausage
- 1/2 cup chopped onion
- 14-oz. can pizza sauce
- 8-oz. can tomato sauce
- 1/2 cup milk
- 3.25-oz. package of pepperoni minis or sliced pepperoni
- 1/4 cup chopped Canadian bacon
- 1 tsp. Italian seasoning
- 3/4 tsp. garlic powder
- 1 cup shredded mozzarella cheese
- 1/3 cup Parmesan cheese
- 1/4 cup fresh parsley
Basil & Garlic Tortellini
By Cindy
1. Cook tortellini as directed on package
- 1 package (8 ounces) cheese tortellini
- 1 tablespoon oil
- 1 package (8 ounces) sliced mushrooms
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 3 tablespoons McCormick® Perfect Pinch® Basil & Garlic Seasoning
- Grated Parmesan cheese (optional)
Citrus Semifreddo
By Cindy
Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray
- Nonstick cooking spray
- 4 ounces purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling
- 3 tablespoons unsalted butter, melted
- 1/2 cup sugar, plus 1/4 cup
- 8 large egg yolks
- 1/4 cup lemon juice
- 3 tablespoons lime juice
- 2 tablespoons limoncello
- Pinch salt
- 1 lemon, zested
- 1 lime, zested
- 1 cup whipping cream
Mint Chocolate Truffles
By Cindy
Heat the bittersweet and semisweet chocolates and condensed milk in a double boiler over medium-low heat until the ...
- 8 ounces good-quality bittersweet chocolate
- 8 ounces good-quality semisweet chocolate
- One 14-ounce can sweetened condensed milk
- 3 to 4 drops mint extract
- 8 ounces meltable milk chocolate, melted
- Decorator's sugar
- Green food coloring
Mahana Cocktail
By Cindy
Blend the pineapple, ice, vodka, liqueur and sugar until smooth and frothy in a blender
- Garnish:
- One 16-ounce bag frozen pineapple, not thawed, or one 3 1/2-pound pineapple, trimmed, skinned, cored and cut into 1-inch pieces
- 1 cup ice cubes
- 1 cup vanilla-flavored vodka
- 2/3 cup orange liqueur
- 1/4 cup dark brown sugar
- Fresh pineapple slices
- Paper cocktail umbrellas