Cindy's profile page
Recipes
Chocolate Sorbet
By Cindy
In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt
- 1 cup sugar
- 1/2 cup very good cocoa powder (recommended: Pernigotti)
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 cups water
- 1/4 cup brewed espresso (1 shot)
- 1-1/2 tablespoons coffee liqueur (recommended: Tia Maria)
Prosciutto and Melon Panino
By Cindy
Spray a panini grill or griddle with nonstick spray
- Nonstick olive oil cooking spray
- 2 ounces Brie cheese, cut into thin slices
- 1 (4 by 4-inch) square focaccia, halved horizontally
- 2 paper-thin slices prosciutto
- 1/2 cup lightly packed baby arugula
- 2 thin slices cantaloupe
Chocolate-Strawberry Panini
By Cindy
Heat a panini grill to medium according to the manufacturer's instructions
- 1/4 cup chocolate-hazelnut spread (recommended: Nutella)
- 12 (1/2-inch) thick slices pound cake (from 1 (10.75-ounce) loaf
- 6 fresh strawberries, hulled and very thinly sliced
- Butter-flavored nonstick cooking spray
Chocolate Glazed Turtle Pie
By Cindy
1. SPREAD caramel topping onto bottom of crust
- 1/4 cup caramel ice cream topping
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1/2 cup PLANTERS Pecan Halves, divided
- 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
- 2 cups cold milk
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 2 squares BAKER'S Semi-Sweet Chocolate
Potato Candy
By Cindy
Boil potato and mash it. Place in bowl and add vanilla
- 1 medium potato
- 2-1/2 boxes of powdered sugar
- 1 Tbsp. vanilla
- 1 16-oz. jar of creamy peanut butter
Gingerbread Kids
By Cindy
In a medium-sized bowl, sift the flour, cinnamon, ginger, cloves and baking soda
- 4 1/2 cups all-purpose flour
- 1 tbsp. ground cinnamon
- 2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 1/4 tsp. baking soda
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 2 large eggs
- 3/4 cup molasses
- Tubes of white decorator's frosting
- Red and green M & M's and Skittles
Broccoli and Bow Ties
By Cindy
Cook the broccoli for 3 minutes in a large pot of boiling salted water
- Kosher salt
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1 lemon, zested
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup toasted pignoli (pine) nuts
- Freshly grated Parmesan, optional
White Chocolate Hazelnut Tartlets
By Cindy
Preheat the oven to 375 degrees F
- 8 (17 by 13-inch) frozen phyllo pastry sheets, thawed
- 1/2 cup unsalted butter, melted
- 6 ounces good-quality white chocolate, chopped
- 1 1/2 cups heavy whipping cream
- 1/2 cup hazelnuts, toasted, husked, and finely chopped
- 1/4 cup chocolate hazelnut spread (recommended: Nutella), optional
- 1 (3-ounce) bar bittersweet chocolate, grated, for garnish
- Edible flowers, for garnish
Parmesan Fish Sticks
By Cindy
Directions Fish sticks
- For the Dipping Sauce:
- 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 egg whites
- 1 cup grated Parmesan
- 1 cup seasoned bread crumbs
- Olive oil, for drizzling
- 1/3 cup reduced fat mayonnaise
- 1/3 cup lowfat plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley or chives
Brasciole Meatballs
By Cindy
Preheat oven to 375ºF. Place a large skillet over medium heat with 2 tablespoons EVOO, about 2 turns of the pan
- 5 tablespoons extra-virgin olive oil (EVOO), divided
- 3/4 pounds pancetta, chopped
- 7 cloves garlic, chopped or grated, divided
- 2 pounds ground pork
- 1 teaspoon allspice
- 1/4 cup currants
- 1/2 cup pine nuts, toasted
- 2 tablespoons chopped fresh sage
- 3/4 cup flat-leaf parsley leaves, chopped
- 1/2 cup grated Parmigiano Reggiano cheese
- 4 hard-boiled eggs, chopped
- Salt and freshly ground black pepper
- 1 large onion, finely chopped
- 1 large carrot, peeled and finely chopped or grated
- 1 fresh bay leaf
- 3 tablespoons tomato paste
- 2 28-ounce cans whole, peeled San Marzano plum tomatoes
- 1 1/2 cups red wine
- 1 pound spaghetti