Cindy's profile page
Recipes
Oven-Baked Beef Stew
By Cindy
1. Preheat the oven to 275ºF
- 3 pounds boneless chuck roast, cut into bite-size pieces
- 3 large potatoes, peeled, cut into quarters
- 12 small boiling onions
- 6 large carrots, cut into 1-inch pieces
- 6 celery stalks, cut into 1-inch pieces
- 2 teaspoons salt
- 2 teaspoons granulated sugar
- 1/4 teaspoon black pepper
- 2 cups vegetable juice cocktail, divided
- 1 1/2 tablespoons cornstarch
Simple Baklava
By Cindy
Special equipment: 2 mini-muffin tins Preheat the oven to 350 degrees F
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/4 cup chopped dried apricots
- 1/4 cup plain bread crumbs
- 2 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1 stick butter, melted, divided
- 3 tablespoons honey
- 12 sheets phyllo dough
Vegetables with Olivada
By Cindy
Place all ingredients, except the salt and pepper in the bowl of a food processor
- 1 can medium, pitted, black olives, drained
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 small clove garlic, coarsely chopped
- Salt and freshly ground black pepper
- 3 carrots, peeled and cut into 2 by 1/2-inch sticks
- 1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
- 1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
- 1 cup cherry tomatoes
Chocolate Chip Cheesecake
By Cindy
You must be logged in to add a private note
- 3 (8-ounce) packages cream cheese, softened
- 3 eggs
- 3/4 3/4
- cup sugar
- 1 teaspoon vanilla extract
- 2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough
Chicken and Apple Pot Pies
By Cindy
Preheat oven to 400˚F. Heat EVOO in a large skillet or Dutch oven over medium-high heat
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 1/2 pounds boneless, skinless chicken, white or dark meat, diced into bite-sized pieces
- Salt and pepper
- 3 tablespoons butter
- 3 Empire, Gala or Honey Crisp apples, peeled and chopped
- 3-4 small ribs celery, chopped
- 1 onion, peeled and chopped
- 1 bay leaf
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons flour
- 1 cup apple cider
- 1 cup chicken stock
- 1 sheet store-bought puff pastry dough, defrosted if frozen
- 1 egg, beaten with water
Savory French Toast with Homemade Sausage Patties and Warm Honey, Strawberries and Basil
By Cindy
Preheat the griddle to medium
- 3 large eggs
- 2/3 cup whole milk or cream
- 1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple of handfuls
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 pounds ground pork
- 2 1/4 teaspoons ground sage or rubbed sage, half a palmful
- 2 1/4 teaspoons granulated onion
- 1 1/2 teaspoons granulated garlic, half a palmful
- 2 1/4 teaspoons fennel seed, half a palmful
- 3 pinches ground cloves or allspice
- 2 tablespoons extra-virgin olive oil
- 8 slices thick cut good quality white bread
- 2 tablespoons butter
- 2 cups halved or sliced strawberries
- 1/2 cup thinly sliced or torn fresh basil leaves
- 1 teaspoon sugar
- Good quality honey of your favorite variety, for liberal drizzling
Michael Symon's Turkey Dumpling Soup
By Cindy
step 1 ingredients 1 onion (quartered) 1 carrot (thickly sliced) 1 head of garlic (halved crosswise) 1 ...
- FOR THE STOCK:
- 1 onion (quartered)
- 1 carrot (thickly sliced)
- 1 head of garlic (halved crosswise)
- 1 tablespoon kosher salt
- 4 sprigs thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
- Turkey carcus and wings
- 2 gallons water
- .
- .
- FOR THE DUMPLINGS:
- 1 cup Flour
- 2 Eggs
- 1/4 cup Milk
- 1/4 teaspoon Nutmeg
- 1/4 cup Chopped Chives
- .
- .
- FOR THE SOUP:
- 8-10 pound Turkey (removed from bones)
- 1 1/2 gallons Turkey Stock (made from Turkey)
- 2 tablespoon Unsalted Butter
- 1 large Onion (diced)
- 2 large Carrots (diced)
- 1 bunch Celery (diced)
- 2 Cloves Garlic (minced)
- 1 cup Tarragon (chopped)
- Roasted Turkey Meat pulled and roughly chopped
Chocolate Sformato with Amaretto Whip Cream
By Cindy
Directions Preheat the oven to 350 degrees F
- 2 cups whole milk, divided
- 1 cup sugar
- 1 teaspoon vanilla
- 1 packet gelatin
- 4 eggs, lightly beaten
- 1 (12-ounce) bag bittersweet chocolate chips
- 1/4 cup toasted sliced almonds
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 1 tablespoon almond liqueur (recommended: Amaretto)
Eggplant Rollatini
By Cindy
Preheat the grill pan and preheat the oven to 375 degrees F
- Simple Tomato Sauce:
- 3 medium-sized eggplants (about 4 pounds total)
- Sea salt and freshly ground black pepper
- Can vegetable spray
- 32 ounces ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 cup shredded mozzarella
- 8 tablespoons grated Parmesan
- 3 tablespoons toasted pine nuts
- 20 basil leaves, chiffonaded
- Extra-virgin olive oil, for drizzling
- 2 cups fresh tomato sauce, recipe follows
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Chocolate-Hazelnut Baklava
By Cindy
Monday, October 1
- 1 pound(s) hazelnuts
- 12 ounce(s) bittersweet chocolate, coarsely chopped
- 2 2/3 cup(s) sugar
- 1 1/2 tablespoon(s) cinnamon
- 1 pound(s) phyllo dough
- 2 stick(s) unsalted butter, melted
- 2 cup(s) water
- 1 1/2 cup(s) honey