Cindy's profile page
Recipes
Brussels Sprout-Leaf Salad
By Cindy
Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined
- Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly lemon juice (from 1 large lemon)
- Kosher salt and freshly ground black pepper
- Salad:
- 1 1/2 pounds Brussels sprouts
- 2 cups baby arugula
- 1 head Belgian endive, cut into 1/2-inch pieces
- 1/3 cup sliced almonds, toasted* see Cook's Note
- 1/3 cup grated Pecorino Romano
GINGERBREAD BOYS
By Cindy
Sift together the first 8 ingredients
- 2 c. flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ginger
- 1/2 tsp. cloves
- 1/2 c. shortening
- 3/4 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 c. sugar
- 1/2 c. molasses
- 1 egg separated (use whites in icing)
- 1 1/4 c. powdered sugar
- Egg whites (leftover from cookies)
- 1/4 tsp. cream of tartar
- 1/4 tsp. vanilla
Red Velvet Cupcakes
By Cindy
1. Preheat oven to 350°F
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 bottle (1 ounce) McCormick® Red Food Color
- 2 teaspoons McCormick® Pure Vanilla Extract
- Vanilla Cream Cheese Frosting (recipe follows)
Tex-Mex Bacon Cheeseburgers
By Cindy
Place ketchup ingredients in a small pot and simmer 20 minutes over low heat to thicken
- For the Chipotle Ketchup:
- 1 cup tomato sauce
- 2 tablespoons light brown sugar
- 3 tablespoons chipotle in adobo paste, puréed
- 2 tablespoons cider or white wine vinegar
- 1 tablespoon Worcestershire sauce
- 12 slices bacon, 4 slices finely chopped
- A drizzle of EVOO – Extra Virgin Olive Oil
- 1/2 small onion, chopped
- 2 jalapeño peppers, chopped
- 4 cloves garlic, chopped
- 1 1/2 pounds ground beef
- 1/2 tablespoon cumin, half a scant palmful
- 1/2 tablespoon ground coriander, half a palmful
- 1 tablespoon smoked sweet paprika, a scant palmful
- 1 teaspoon Mexican oregano
- 4 slices smoked or sharp cheddar
- 4 slices Pepper Jack cheese
- 4 crusty burger rolls, split and toasted
- Lettuce and red onions, for topping
Grilled Chocolate Peanut Butter Banana Sandwiches
By Cindy
SPREAD 1 tablespoon peanut butter evenly over each slice of bread
- 1/4 cup creamy peanut butter, divided
- 4 slices whole-wheat or white bread
- 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate or Milk Chocolate Morsels
- 1 medium banana, cut into 1/4-inch slices
- Nonstick cooking spray
Pollo Asado (Pioneer Woman)
By Cindy
In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves
- 1/2 cup olive oil
- 1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves)
- 1/4 cup lemon juice (save the juiced fruit)
- 1/4 cup lime juice (save the juiced fruit)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 whole garlic cloves, peeled and smashed
- 16 whole chicken legs
- 2 whole onions, peeled and quartered
- 32 soft taco-size flour tortillas
- Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa
Eva Longoria's Enchiladas Rojas
By Cindy
For the sauce: place the tomatoes and chiles in a large saucepan and cover with cold water
- 10 medium tomatoes, quartered
- 10 dried ancho chiles
- 8 garlic cloves
- 1 cup chicken broth from cooked chicken, or store bought
- 1 1/4 cups vegetable oil or as needed
- Kosher salt to taste
- 48 About 48 corn tortillas
- 1 4-pound whole chicken, poached and shredded
- 1 yellow onion, finely chopped (optional)
- 3 cups grated or crumbled queso fresco or shredded Mexican cheese
- Mexican rice, for serving
- Refried Beans, for serving
Stay Home for a Steakhouse Supper: Steaks with French Onion Sauce
By Cindy
Heat butter in a pan over medium-low heat
- 4 tablespoons butter
- 2 large onions, very thinly sliced
- 1 fresh bay leaf
- 1/8 teaspoon, a light sprinkle, ground thyme (not fresh)
- Salt and pepper
- 2 tablespoons flour
- 1/4 cup dry sherry or white wine
- 1 10-ounce can beef consommé
- 4 steaks (hanger, strip or flat-iron) 1-inch thick, brought to room temp
- Olive oil
- 4 slices white bread, lightly toasted and cut in half diagonally
Mascarpone Cheesecake with Almond Crust
By Cindy
For the crust: Preheat oven to 350 degrees F
- 1 cup slivered almonds, lightly toasted
- 2/3 cup graham cracker crumbs
- 3 tablespoons sugar
- 1 tablespoon unsalted butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 1/4 cups sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
- 1/4 cup whipping cream
Fat Spaghetti with Bacon & Artichokes
By Cindy
Bring a large pot of water to a boil
- Salt and pepper
- 1 pound bucatini, pici or spaghetti
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1/4 to 1/3 pound chunk guanciale, pancetta or center-cut bacon, chopped
- 1 small onion, chopped
- 3 to 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 cups frozen artichoke hearts, thawed or 1 14-ounce can artichoke hearts, drained and chopped
- 1/2 cup freshly grated Caciocavallo or Pecorino Romano cheese, plus more for serving
- 1/3 cup chopped flat-leaf parsley (a generous handful)