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Recipes
Red Potato Salad
By Cindy
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool
- 12 cups cubed red potatoes
- 1 cup chopped green bell pepper (about 1 medium)
- 1/2 cup minced red onion
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
Chicken & Broccoli in a Skillet (Campbell's)
By Cindy
HEAT butter in skillet. Add chicken and cook until browned
- 1 tbsp. butter or margarine
- 4 skinless, boneless chicken breasts
- 1 can Campbell's® 98% Fat Free Broccoli Cheese Soup
- 1/3 cup water
- 1/8 tsp. ground black pepper
- 2 cups fresh or frozen broccoli flowerets
Vegetable Parmesan
By Cindy
From "Giada's Family Christmas" show
- Butter, for greasing the baking dish
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
- 2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 (26-ounce) jar marinara sauce, divided
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan, divided
- 1 cup plain bread crumbs
Italian Ice
By Cindy
Directions Combine the syrup, lemon juice, lemon zest, and mint in a small pitcher
- 3 cups raspberry syrup (recommended: Torani)
- 3/4 cup lemon juice
- 1 lemon, zested
- 1/4 cup finely chopped fresh mint leaves
- 5 pounds crushed ice (about 6 ice trays)
Chocolate Eclair Cake
By Cindy
1. Combine sugar, cornstarch, and salt in large saucepan
- 1 1/4 cups sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 5 cups whole milk
- 4 tablespoons unsalted butter, cut into 4 pieces
- 5 teaspoons vanilla extract
- 2 tablespoons water
- 1 1/4 teaspoons unflavored gelatin
- 2 3/4 cups heavy cream, chilled
- 14 ounces graham crackers
- 1 cup semisweet chocolate chips (You can use 6 ounces of finely chopped semisweet chocolate in place of the chips)
- 5 tablespoons light corn syrup
Green Beans with Caramelized Shallots
By Cindy
Heat EVOO in a large skillet over medium-high heat
- 1 to 2 tablespoons EVOO - Extra Virgin Olive Oil
- 6 shallots, peeled and thinly sliced
- 2 pounds green beans, trimmed
- 1 cup chicken stock
- Salt and freshly ground black pepper
Garlic and Herb Grilled Sweet Potato Fries
By Cindy
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but ...
- 6 large sweet potatoes
- Salt
- 5 tablespoons olive oil
- 6 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh thyme leaves
- 1/4 teaspoon red chili flakes
- 2 tablespoons finely chopped fresh flat-leaf parsley
London Broil with Smothered Onions and Crispy Smashed Potatoes
By Cindy
Preheat oven to 400°F. When the oven reaches 400°F, preheat broiler and set the rack 6-7 inches from the flame
- 6 Russet potatoes, peeled and chopped
- 2-pound London broil, tenderized with forks
- 2 tablespoons EVOO - Extra Virgin Olive Oil, divided
- Salt and ground black pepper
- 1 softball-size onion, sliced
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon balsamic vinegar
- 1/2 cup homemade chicken stock
- 2 egg yolks
- 2 heads broccoli, cut into spears
Perfect Pie Crust (Ina Garten)
By Cindy
Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the flour mixture
- Makes two (9- to 11-inch) crusts
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/3 cup very cold vegetable shortening, such as Crisco
- 1/2 cup ice water
Mango Smoothies
By Cindy
Combine mango and peach nectar in a blender
- 2 1/2 cups chopped frozen mango, partially thawed
- 1/4 cup peach nectar
- 3/4 cup peach frozen yogurt
- 1/2 cup vanilla yogurt