Cindy's profile page
Recipes
Carbonara Nests
By Cindy
Yields: 4-6 Preheat oven to 375ºF
- 1/2 pound spaghetti
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/4 pound pancetta, chopped
- Freshly ground black pepper
- 2 cloves garlic, very thinly sliced or chopped
- 1/4 cup white wine
- 1 tablespoon lemon zest
- 2 organic egg yolks, plus 6 whole eggs
- 1/4 cup flat-leaf parsley tops, finely chopped
- 1/2 cup grated Pecorino Romano
- Cooking spray
- Salt
Citrus Spaghetti with Shredded Radicchio
By Cindy
Heat a large pot of water for pasta to rolling boil then salt liberally and drop spaghetti to cook to al dente
- 1 small head radicchio, cored and shredded
- 1/4 cup extra-virgin olive oil (EVOO)
- 2 large cloves garlic, grated or finely chopped
- 2 shallots, thinly sliced
- 2 carrots, grated
- 1 medium zucchini, sliced into matchsticks or grated
- Salt and pepper
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons (4-5 stems) fresh thyme, chopped
- A handful of flat leaf parsley, finely chopped
- A handful of fresh mint leaves, finely chopped
- 1 small head radicchio, cored and shredded
- 1 pound spaghetti (I sometimes use penne pasta)
PUMPKIN BREAD WITH MAPLE CREAM CHEESE FILLING
By Cindy
1. Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and b...
- FILLING
- 2 pkg (8 oz. each) cream cheese, softened
- 1/4 c sugar
- 1 egg
- 1 Tbsp milk
- 1 tsp maple extract or 1 tablespoon maple syrup
- BREAD
- 3 c sugar
- 1 3/4 c pumpkin puree (or 1 can solid-packed pumpkin)
- 1 c canola oil
- 1 c water
- 4 eggs
- 4 c all purpose flour
- 4 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/4 tsp ground cloves
- 1/2 c chopped pecans
- 1/2 c chopped walnuts
- 1 c currants or raisins
Sticky Orange Chicken with Herbs and Sweet Potatoes with Cider
By Cindy
Peel potatoes and boil until tender, drain and return to hot pot
- 2 pounds sweet potatoes
- 1 cup warm cider
- 1/2 cup cream
- A pinch of cinnamon
- Freshly grated nutmeg, to taste
- Salt and pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 4 pieces boneless, skinless chicken breast
- 2 tablespoons white balsamic or cider vinegar
- 1/3 cup orange marmalade
- 1 cups chicken stock
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
Italian Rollatini
By Cindy
Preheat oven to 400ºF. Lay eggplant slices out on a baking sheet, drizzle with EVOO on both sides and season wit...
- 2 medium eggplants, each sliced lengthwise into 6 slices about 1/4-inch thick
- 3 tablespoons, EVOO – Extra Virgin Olive Oil, divided
- Salt and ground black pepper
- 3/4 pound sweet Italian chicken, turkey or tofu sausage, casings removed
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmigiano-Reggiano cheese, plus additional for sprinkling
- 1 15-ounce can tomato sauce or tomato purée
- 1/4 cup basil leaves, torn
PECAN CRESCENT COOKIES
By Cindy
Mix all ingredients together
- Powdered sugar
- 2 c. flour
- 2 c. chopped pecans
- 1/4 c. sugar
- 1 c. melted butter
- 2 tsp. vanilla extract
PFEFFERNUSSE
By Cindy
Sift together the flour, soda, baking powder, salt, cloves, cinnamon, nutmeg, allspice, pepper
- 4 c. flour
- 1 tsp. soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
- 1 tsp. allspice
- 1/4 tsp. black pepper
- 3/4 c. molasses
- 3/4 c. honey
- 1/4 c. vegetable shortening
- 1 egg
- 1 tsp. anise extract
- 1 c. powdered sugar
Pfeffernuesse
By Cindy
1. Sift flour, baking powder, cinnamon, pepper, salt, cloves and nutmeg into large bowl
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon McCormick® Cinnamon, Ground
- 1/2 teaspoon McCormick® Black Pepper, Ground
- 1/2 teaspoon salt
- 1/8 teaspoon McCormick® Cloves, Ground
- 1/8 teaspoon McCormick® Nutmeg, Ground
- 1 cup firmly packed light brown sugar
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/2 teaspoon McCormick® Pure Anise Extract
- 1/2 teaspoon McCormick® Pure Lemon Extract
- Confectioners' sugar
Make Your Own Take Out: Thai Chicken Noodle Soup
By Cindy
Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat
- 2 tablespoons vegetable oil, 2 turns of the pan
- 1 medium size yellow onion, peeled, quartered and thinly sliced
- 3 garlic cloves, peeled and finely chopped
- 2 poblano or anaheim peppers, seeded and thinly sliced
- Salt and freshly ground black pepper
- 1 cup shredded carrots, available in pouches in the produce department
- 6 cups, 1 1/2 quarts, chicken broth
- 1 1/2 pound chicken tenders cut into bite size chunks, 2 packages
- 2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame)
- 3 tablespoons cilantro leaves, chopped
- 15 fresh basil leaves, roughly chopped
- 1 lime
Haluski
By Cindy
Cook the bacon until crisp
- 1 medium head of green cabbage
- 1/2 stick (4oz) unsalted butter
- 2 large sweet onions, julienned
- 1 large carrot, shredded in long ribbons
- 1 tbls garlic salt, divided
- 1 lb sliced bacon
- 1 (1 lb) pkg narrow egg noodles
- 1 tsp freshly ground black pepper
- 1/2 cup grated Romano cheese