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Recipes
Turkey Roast Dip with Melted Gruyere
By Cindy
For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs
- 3 tablespoons unsalted butter, softened
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly cracked black pepper
- 1 large onion, roughly chopped
- 1/2 cup low-sodium chicken broth
- 3 tablespoons Worcestershire sauce
- 1 (3-pound) bone-in turkey breast
- 6 demi French baguettes, sliced in half
- 3 tablespoons unsalted butter, softened
- 12 slices Gruyere cheese
Pecan Pie
By Cindy
Make the dough: Pulse the flour, sugar and salt in a food processor until combined
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable shortening
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons beaten egg (about 1/2 large egg)
- 1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract)
- 1 stick unsalted butter
- 3 large eggs
- 1 cup light corn syrup
- 3/4 cup sugar
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, 3/4 cup chopped
Linguine with White Clam Sauce
By Cindy
Coat a large saute pan with olive oil and add half the garlic cloves
- Extra-virgin olive oil
- 9 cloves garlic, smashed
- 5 dozen littleneck clams, scrubbed under cold running water
- 1 cup white wine
- 1/2 cup water
- 1 large pinch crushed red pepper flakes
- 1 pound linguine
- 2 tablespoons butter
- 2 tablespoons chopped Italian parsley leaves
- 2 tablespoons chopped oregano leaves
- 1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
- Kosher salt
- Big fat finishing extra-virgin olive oil (high quality)
Cinnamon-Spiced Hot Chocolate Cookies
By Cindy
Combine the flour, cocoa, baking soda, and salt in a medium bowl
- 1 cup all-purpose flour
- 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon packed light brown sugar
- 1/2 cup plus 1 tablespoon granulated sugar
- 3 tablespoons sweet butter, at room temperature
- 3 tablespoons margarine
- 1/2 teaspoon ground cinnamon
- Generous pinch ground black pepper
- Generous pinch cayenne pepper
- 1 teaspoon vanilla extract
- 1 egg white
- 1/2 cup dulce de leche, optional
- 1/4 cup almonds, finely chopped, optional
Crumb Coated Chicken
By Cindy
1. In a bowl, combine the first five ingredients
- ADDITIONAL INGREDIENTS:
- 2 cups crushed cornflakes
- 1 cup grated Parmesan cheese
- 1/4 cup sesame seeds
- 1 teaspoon paprika 1/2 teaspoon ground oregano
- 1 broiler/fryer chicken (3 to 4
- pounds), cut up
- 1/3 cup milk
Eggnog Thumbprint Cookies
By Cindy
1. Mix flour and nutmeg in medium bowl
- Eggnog Filling:
- 1 1/2 cups flour
- 1/4 teaspoon McCormick® Nutmeg, Ground
- 3/4 cup (1 1/2 sticks) butter, slightly softened
- 1/2 cup granulated sugar
- 1 whole egg plus 1 egg yolk
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 3/4 cups finely chopped walnuts, divided
- 1 egg white, slightly beaten
- 6 tablespoons butter, softened
- 1 1/2 cups confectioners' sugar
- 1 tablespoon milk
- 1/4 teaspoon McCormick® Imitation Rum Extract
- 1/8 teaspoon McCormick® Nutmeg, Ground
Israeli Couscous and Tuna Salad
By Cindy
Bring 4 cups of water to a boil in a medium-size saucepan
- 2 cups Israeli couscous (10 to 12 ounces)
- 2 (7-ounce) cans or jars Italian tuna, drained and flaked
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good olive oil
- 3 tablespoons capers, drained
- 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
- 1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
- 2 teaspoons minced garlic (2 cloves)
- Kosher salt and freshly ground black pepper
- 1 cup chopped scallions (6-8 scallions)
- 1/4 cup julienned fresh basil leaves, lightly packed
- Juice of 1/2 lemon
Penne w/Turkey & Broccolini
By Cindy
Yields: 4 In a large pot of boiling, salted water, cook the penne until al dente, 11-13 minutes
- 3/4 pound penne pasta
- 1/4 cup EVOO – Extra Virgin Olive Oil, divided
- 1 bunch broccolini (about 9 ounces), tough ends trimmed, stalks and florets chopped into 1-inch pieces
- Salt and pepper
- 1 onion, chopped
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 pound ground turkey, preferably dark meat
- Parmesan cheese, for topping (optional)
Beet, Bacon and Herbed Goat Cheese Flatbread
By Cindy
Directions Preheat the oven to 400 degrees F
- Simple Pizza Dough:
- 1 red beet or 2 to 3 baby beets
- 1 yellow beet or 2 to 3 baby beets
- 1/2 cup goat cheese
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 recipe Simple Pizza Dough, recipe follows
- Flour
- Olive oil, for brushing
- 1/4 cup arugula
- 2 tablespoons fresh lemon juice
- Salt and freshly cracked black pepper
- 1/4 pound bacon (4 slices), cooked crisp
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Rachael Ray: Rachael's Daytime Talkshow
By Cindy
Yields: 6 Preparation Preheat oven to 425°F
- Share:
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 cloves garlic, finely chopped
- 1 32-ounce can San Marzano tomatoes
- 1 small onion, peeled and halved
- A few leaves of basil, torn
- 1 fresh bay leaf
- Salt and pepper
- 2 tablespoons butter
- 1 1/2 cups fresh sheep or cow’s milk ricotta cheese
- 3 tablespoons fresh thyme, finely chopped
- 1/4 cup flat-leaf parsley, finely chopped
- 1/4 cup mint, finely chopped
- 2 teaspoons lemon zest
- 1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided
- 1/2 cup shelled spring peas, par-boiled 3-4 minutes, optional
- 1 pound box rigatoni