Cindy's profile page
Recipes
Ed Montes' Cuban Sandwich
By Cindy
For the Sandwich: Slice the loaf lengthwise and coat the inside of the bread with mustard and aioli
- 1 1/4 1/4 10 1/2 1/2 4 1/4 cup Dijon Mustard 1/4 cup Chipotle Aioli 10 slices Swiss Cheese 1/2 cup Dill Pickle slices Roast Pork 1/2 pound sliced Deli Ham 4 tablespoons softened Butter
- 1 1 Chipotle Aioli: 1 cup fresh Mayonnaise 1 tablespoon Adobo Sauce
CREAM CHEESE COOKIE PRESS COOKIES
By Cindy
Cream butter until fluffy
- 1/2 lb. butter
- 3 oz. bar cream cheese
- 1 c. sugar
- 1 egg yolk
- 1/2 tsp. vanilla
- 2 1/2 c. sifted flour (works well with Wondra)
Mini Meatball Sandies
By Cindy
12 (2 1/2-inch-diameter) sweet dinner rolls, halved (recommended: King's Hawaiian) Put an oven rack in the center ...
- 1/4 cup finely crushed corn cereal (recommended: Corn Flakes)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 large egg, lightly beaten
- 1/2 tablespoon olive oil
- 1 tablespoon ketchup, plus more for serving
- 2 tablespoons grated Romano cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound (4 ounces) 96 percent lean ground beef
Substitute for Buttermilk
By Cindy
I always seem to not have buttermilk on hand when I need it
- 1 cup milk
- 1 tablespoon lemon juice or 1 tablespoon vinegar
Pork Chops with Fennel, Apple, Onion and Cider Sauce
By Cindy
Heat oven to 350°F. Place cider in a small pot, bring to a boil then reduce heat to simmer
- 1 cup cloudy apple cider
- 2 tablespoons cider vinegar
- 2 tablespoons dark amber maple syrup
- 2 tablespoons grainy Dijon mustard
- 4 tablespoons butter, divided
- 4 bone-in pork chops
- Kosher salt and black pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1 bulb fennel, quartered, cored and thinly sliced, reserve 1/4 cup finely chopped fronds
- 2 Honeycrisp or Golden Delicious apples, peeled, quartered and sliced
- 1 onion, quartered and thinly sliced
- 1/4 pound extra-wide egg noodles
- 2 tablespoons flat-leaf parsley, finely chopped
Pumpkin Cookies
By Cindy
1. Preheat oven to 350°F
- 1 cup white sugar
- 1 egg
- 1 cup shortening
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup canned pumpkin
- White cookie icing
Pasta Primavera with Chicken
By Cindy
To poach the chicken, place chicken, onion, lemon, carrot, celery, bay and herb bundle in a pot, cover chicken wit...
- 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/2 small leek, 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
Fried Chicken
By Cindy
Thoroughly rinse the chicken, then cover all the pieces with 4 cups buttermilk and soak in the fridge overnight or ...
- 2 cut-up fryer chickens in 16 pieces
- 4 1/4 cups cups buttermilk
- 5 cups all-purpose flour
- 3 tablespoons seasoned salt, such as Lawry's
- 2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground dried thyme
- 1 teaspoon cayenne pepper, plus more for seasoning
- 1/4 cup milk
- Canola or vegetable oil, for frying
Caprese-Stuffed Meatballs with Tomato-Pesto Sauce
By Cindy
Preheat oven to 425ºF. Place the torn bread in a small bowl with the milk (make sure all the bread is submerged)...
- 5 to 6 slices of bread, torn up
- 3/4 cup milk (eyeball it)
- 1 pound ground sirloin
- 1 pound ground veal
- 4 cloves garlic, grated or finely chopped
- A small handful flat-leaf parsley, chopped
- 1/2 to 3/4 cup grated Parmigiano Reggiano cheese
- 1 teaspoon allspice
- 1 egg
- Salt and freshly ground black pepper
- 4 cherry tomatoes, any stems removed
- 4 bocconcini (mini mozzarella balls), look for ones that are about the size of a cherry tomato. If they are bigger, cut them in half
- 2 tablespoons EVOO - Extra Virgin Olive Oil, plus additional for drizzling, divided
- 1 28-ounce cans San Marzano plum tomatoes
- 1/2 cup homemade or store-bought basil pesto (eyeball it)
- Zest of 1 lemon, if using store-bought pesto
- A loaf of crusty bread
CREAM CHEESE SPRITZ COOKIES
By Cindy
Preheat oven to 350°F. Grease baking sheets
- 2-1/2 c. sifted flour
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 c. softened butter
- 1 3 oz package cream cheese
- 1 c. sugar
- 1 egg yolk, and beaten
- 1 tsp. or vanilla or other liqueur or flavoring