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Recipes
Chocolate Tart with Hazelnut Shortbread Crust
By Cindy
1.Preheat oven to 400ºF
- Crust
- 1 cup whole-wheat pastry flour
- 1/4 cup all-purpose flour
- 1/2 cup hazelnuts
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons hazelnut oil, or canola oil
- 1 tablespoon ice water
- Filling
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 3/4 cup low-fat milk
- 2 large egg yolks
- 2 1/2 tablespoons plus 1/4 cup sugar, divided
- 1 tablespoon all-purpose flour
- 2 ounces unsweetened chocolate, finely chopped
- 1 tablespoon coffee liqueur, such as Kahlua (optional)
- 4 dried egg whites (see Ingredient Note), reconstituted according to package directions (equivalent to 2 egg whites)
- 1/8 teaspoon cream of tartar
Tres Leche Cake
By Cindy
For the cake: Preheat the oven to 350 degrees
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- 1 pint heavy cream, for whipping
- 3 tablespoons sugar
- Maraschino cherries, to decorate
Honey Mustard Chicken Tenders and Buttermilk Smashed Potatoes
By Cindy
Preheat oven to 200°F. Place the potatoes in a medium-size pot and cover them with cold water
- 5 large russet potatoes, peeled and chopped into large chunks
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 pounds all-white meat boneless, skinless chicken tenders
- Salt and freshly ground black pepper
- 2 cups breadcrumbs
- Canola oil
- 1/4 cup buttermilk
- 3 tablespoons sour cream
- Hot sauce, to taste
- 2 tablespoons (about a palmful) fresh flat-leaf parsley, chopped
- 2 tablespoons (about a palmful) fresh dill, chopped
- 1 tablespoon (half a palmful) fresh chives, chopped
ITALIAN SALAD DRESSING
By Cindy
Shake and toss on salad right before serving
- 2/3 c. oil
- 1/3 c. white vinegar
- 3 tbsp. sugar
- 1 tsp. oregano
Chocolate Disgust
By Cindy
1 Cut your prepared cake into cubes
- 1 bx chocoate fudge cake, prepared
- 2 bx chocolate instant pudding, prepared
- 1 lg tub of cool whip
- 6 heath candy bars, crushed
- 1/2 c kahlua liquor
Sweet Potato Salad
By Cindy
Place sweet potatoes in a large saucepan and cover with water; bring to a boil
- 2 pounds sweet potatoes (about 3 medium), peeled and cubed
- 4 tablespoons lemon juice, divided
- 2 celery ribs, thinly sliced
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup fat-free mayonnaise
- 2 tablespoons orange juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 cup chopped pecans
Chocolate Peanut Butter Pizza
By Cindy
Spread dough evenly on the bottom and up the sides of a lightly greased 12-inch pizza pan
- 1 18-oz. roll of refrigerated sugar cookie dough
- 1/2 cup creamy peanut butter
- 1-1/4 cups milk chocolate and peanut butter morsels
- 1/4 cup miniature candy-coated chocolate pieces
- 1/4 cup chopped salted peanuts
- Hot fudge sauce
Chicken (Roasted) with Caramelized Onions Soup
By Cindy
Heat the oil in a 10-inch skillet over medium-high heat
- 2 teaspoons vegetable oil
- 2 medium onions, cut in half and thinly sliced (about 1 cup)
- 8 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- 1/8 teaspoon ground black pepper
- 2 medium carrots, sliced (about 1 cup)
- 2 stalks celery, sliced (about 1 cup)
- 3/4 cup uncooked trumpet-shaped pasta (campanelle)
- 2 cups roasted chicken cut into strips
Chicken Piccata (Giada)
By Cindy
Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Apple-Pumpkin Brown Betty
By Cindy
Preheat the oven to 375 degrees F
- 1 2 -to-3-pound sugar pumpkin
- 3 tablespoons unsalted butter
- 1 cup cubed bread (preferably from a baguette)
- 2 Gala apples, peeled and cut into 1/2-inch pieces
- 1/4 cup packed light brown sugar
- 1/4 cup golden raisins
- 1 tablespoon rum (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Kosher salt
- Maple syrup, for drizzling