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Recipes
Chocolate Mousse (Ghirardelli)
By Cindy
Whip the cream to form light peaks
- 10 ounce(s) Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
- 2 cup(s) heavy cream
- 1/4 cup(s) coffee, hot
- 4 eggs, room temperature
- 2 tablespoon(s) sugar
Quick Rosemary Chicken and Potatoes
By Cindy
Preheat oven to 450˚F. Place the potatoes, cauliflower and garlic in a pot with tight-fitting lid
- 1 pound baby Yukon Gold potatoes
- 1 small head cauliflower, cut into florets
- 8 cloves garlic, smashed and peeled
- Salt and pepper
- 1 cup chicken stock
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 4 bone-in, skin-on chicken breast pieces, halved across the breasts with sharp knife
- 4 sprigs rosemary, finely chopped
- 1 cup dry white wine
- Optional garnishes: giardiniera or balsamic drizzle
Apple Strudel
By Cindy
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork
- 1 egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- 2 tablespoons raisins
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- Confectioners' sugar (optional)
Fresh Corn Casserole with Red Bell Peppers and Jalapenos
By Cindy
Preheat the oven to 350 degrees F
- 8 ears corn (still in the husk)
- 2 red bell peppers, diced
- 2 fresh jalapenos, diced
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 1 stick salted butter, cut into pieces
CHRISTMAS COOKIE FROSTING
By Cindy
Melt butter with milk in microwave until hot and add vanilla and mix in powdered sugar until you have a good spread...
- 4 tbsp. butter
- 1 tsp. milk
- 1 tsp. vanilla
- Powdered sugar
Crumb Coffee Cake (like Entenmann’s)
By Cindy
(1) Mix together in a large bowl flour, sugar, baking powder, salt; and set aside 2 cups of this mixture for the ...
- Topping:
- 3 3/4 cups flour
- 1 3/4 cups sugar
- 1/4 pound butter (l stick), softened
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup milk
- 1/4 pound (1 stick) butter
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 pinch salt
- confectioner’s sugar (for dusting)
Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs
By Cindy
Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer
- 4 cups chicken stock
- A big pinch of saffron
- 2 medium leeks
- 2 tablespoons EVOO
- 1/3 pound pancetta or thick-cut slab bacon, diced
- 2 large cloves garlic, finely chopped
- Salt and freshly ground pepper
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3 tablespoons butter
- 4 large eggs
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1/2 pint cherry tomatoes, quartered
- Finely chopped parsley and sliced or torn basil, for garnish
CREAM CHEESE COOKIES
By Cindy
1. Cream butter, cream cheese and sugar together
- 2 stk butter, room temperature
- 8 oz cream cheese, room temperature
- 1 c granulated sugar
- 2 c all purpose flour
- 3/4 c chopped nuts (optional)
- 1/2 tsp vanilla extract
- dash of salt
Eva Longoria's Poached Chicken
By Cindy
In a large sauce pan or dutch oven, place the chicken, onion, garlic and Serrano
- 2 1-1/2- pound whole bone-in chicken breast (4 individual breasts) or 1 4-pound whole chicken
- 1 large onion, quartered
- 1 clove garlic, smashed with a knife
- 1 whole Serrano pepper
Chocolate-Almond Butter Thumbprint Cookies
By Cindy
For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup smooth, unsweetened almond butter
- 1/2 cup packed light brown sugar
- 1/3 cup plus 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/3 cup sliced, skin-on almonds, coarsely chopped
- 5 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- Special equipment: pastry bag with a star tip