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Recipes
Maple Pecan Pie
By Cindy
During the holidays, pecan pie is the perfect dessert after eating your festive meal
- PERFECT PIE CRUSTS:
- 1 unbaked Perfect Pie Crust (recipe below)
- 1/2 cup light corn syrup
- 1/4 cup good honey
- 1/4 cup pure maple syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 3 extra-large eggs, lightly beaten
- 1 tablespoon bourbon, such as Maker’s Mark
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon kosher salt
- 2 1/2 cups whole pecan halves (9 ounces)
- 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
BLUEBERRY CREAM CHEESE COOKIES
By Cindy
1. Preheat oven to 375 degrees F (190 degrees C)
- 2 3/4 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 c butter, softened (make sure butter is completely
- softened)
- 1 1/2 c white sugar
- 1 egg
- 1 tsp vanilla extract
- 4 oz cream cheese
- 1 1/2 c blueberries(if using frozen blueberries drain
- them thoroughly or your cookies will turn blue, not
- sure either how they will turn out with blueberry juice
- in them.)
Chocolate éclair Dessert
By Cindy
Preheat oven to 400ºF. Spread puff pastry sheet in a 15 x 10-inch jelly roll pan
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- 2 1/2 cups milk
- 2 (3.4-ounce) packages vanilla instant pudding mix
- 1 (8-ounce) container whipped topping
- 1 (8-ounce) container whipped topping
- 2 tablespoons chocolate syrup
Mexican Wedding Cookies
By Cindy
Preheat the oven to 275 degrees F
- 1 cup unsalted butter, at room temperature
- 1/2 cup confectioners' sugar, plus more for coating baked cookies
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, plus more for dusting hands
- 1 cup pecans, chopped into very small pieces
Parmesan Chicken Sticks
By Cindy
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips
- 1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
- 1 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 cup seasoned bread crumbs
- 1/2 cup grated Parmesan
- Unsalted butter
- Good olive oil
- Bamboo skewers (6 to 10 inches long) or ice-cream sticks
Foccacia Panino
By Cindy
In a medium bowl, mix together the mayonnaise and the lemon juice
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice (from 1/2 lemon)
- 2 cans Italian tuna, drained
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 (4 by 4-inch) pieces focaccia bread
- 3 tablespoons extra-virgin olive oil, plus extra for greasing the panino pan
- 8 slices provolone cheese
- 1 bunch frisee lettuce, washed and dried
Ground Beef Stroganoff
By Cindy
Bring a pot of water to boil and begin to cook egg noodles according to package directions
- 1 pound ground beef
- 1/2 yellow onion, chopped (about 1/3 cup)
- 1 teaspoon garlic, minced (about 1-2 cloves)
- 2-3 tbsp. butter
- 1 1/2 cups beef broth
- 1 cup sour cream
- 1 can Cream of Mushroom soup
- Handful of mushrooms, (about 8 oz.)roughly chopped (optional)
- 3 tbsp. flour
- Salt & Pepper, to taste
- Egg Noodles, cooked according to package
Lasagna Loaf
By Cindy
1. Preheat the oven to 350 degrees
- 1 cup part-skim ricotta cheese
- 2 tablespoons pesto, optional
- 1/3 cup parmigiano reggiano cheese, grated
- 1 cup mozzarella, shredded
- 1 3/4 cups tomato sauce,
- 6 no-boil lasagna noodles
Spicy Cashew Chicken & Broccoli w/Long Egg Noodles
By Cindy
Yields: 4 Poach chicken and cool in own liquids, serve excess stock for another use, chop or pull meat
- 1 1/2 About 1 1/2 pounds cooked chicken (poached breast meat or rotisserie chicken), pulled or thinly sliced
- 1 head broccoli, cut into florets and stems cut into 1 inch pieces
- Salt
- 1 1/2 cups white or brown rice, cooked to package directions or 1 pound egg tagliatelle (wide egg noodles)
- 1/4 cup cashew butter
- 1 inch ginger root, peeled and grated
- 2 large cloves garlic, grated
- 1 tablespoon Sriracha chili sauce, optional
- Juice of 1 lime
- 1 cup chicken stock or poaching liquid
- 1/4 cup Tamari, low sodium soy or liquid amino
- 1/4 cup hoisin sauce
- Black pepper
- 2 tablespoons vegetable or stir-fry oil
- 1 yellow onion, chopped
- 1 small red bell pepper, chopped
- 1 to 2 chilies, red finger, jalapeño or Fresno, thinly sliced
- 1 can sliced water chestnuts, drained
- 1/2 About 1/2 cup toasted unsalted cashews
- A few scallions, thinly sliced on an angle
- Cilantro leaves, optional
Potatoes and Onions
By Cindy
Preheat the oven to 400 degrees F
- 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
- 1 pound cippolini onions, peeled
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper