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Berry Strata

Berry Strata

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Melt the butter in a small saucepan over low heat

  • 2 tablespoons butter
  • 3 tablespoons honey
  • 4 large eggs
  • 1/2 cup whole milk ricotta
  • 3 tablespoons sugar
  • 1 cup whole milk
  • 1/4 cup orange juice
  • 4 slices of bread, torn into 1-inch pieces (about 4 cups)
  • 1 (10-ounce) bag frozen mixed berries, thawed and drained
4.5/5 (2 Votes)

Asparagus and Pistachio Pesto Pasta

Asparagus and Pistachio Pesto Pasta

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Trim the tough ends from the asparagus

  • 1 pound thin asparagus
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmigiano-Reggiano
  • 3 to 4 tablespoons toasted pistachios
  • 1 clove garlic, grated or made into a paste
  • Juice of 1 lime or 1/2 lemon
  • 1/3 to 1/2 cup EVOO
  • Salt and freshly ground pepper
  • 1 pound penne
  • 1 cup fresh shelled peas or defrosted frozen organic peas
  • Shaved Parmigiano-Reggiano, for garnish
5/5 (1 Votes)

Roasted Pumpkin Penne with Autumn Pesto

Roasted Pumpkin Penne with Autumn Pesto

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Preheat oven to 400˚F. Place parsley, spinach, ginger, garlic, nuts, lemon zest and juice, salt and pepper in fo...

  • 1 cup flat leaf parsley tops, packed
  • 1 cup baby spinach or farm bundled spinach leaves, packed
  • 1 inch ginger root, grated or minced
  • 1 teaspoon sweet paprika
  • 2 cloves garlic, grated or mashed into paste with salt
  • 1/2 cup chopped walnuts, toasted
  • 1 teaspoon lemon zest plus juice of 1/2 lemon, about 2 tablespoons
  • Salt and pepper
  • 1/3 cup, plus 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 medium sugar pumpkin or butternut squash, peeled and cubed into 3/4 inch pieces
  • 1 teaspoon sweet paprika
  • Freshly grated nutmeg
  • 1 pound whole wheat penne or semolina penne rigate
  • 1/2 cup freshly grated parmigiano-reggiano
  • Toasted lightly salted pumpkin seeds, available in bulk foods section of Markey, optional garnish
0/5 (0 Votes)

Oven-Roasted BBQ Chicken

Oven-Roasted BBQ Chicken

By

Directions Preheat oven to 400 degrees

  • 4 bone-in chicken breasts
  • 1/2 cup chopped onion
  • 1/2 cup sliced mushrooms
  • 2 tablespoons butter, margarine or canola oil
  • 1/2 teaspoon chopped garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup barbecue sauce (any flavor)
0/5 (0 Votes)

Hazelnut-Chocolate Linzer Cookies

Hazelnut-Chocolate Linzer Cookies

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Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be pow...

  • 1 cup toasted hazelnuts
  • 2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces
  • 3/4 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons grated orange zest
  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
0/5 (0 Votes)

Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

By

Bring a large pot of salted water to a boil over high heat

  • 1 pound whole-wheat linguine
  • 1/2 cup part-skim ricotta
  • 3 tablespoons olive oil
  • 1/2 pound French green beans, trimmed and halved lengthwise
  • 1 clove garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup halved cherry tomatoes
  • 1 lemon, zested
4.8/5 (5 Votes)

Stroganoff-Style Knife-and-Fork Burgers

Stroganoff-Style Knife-and-Fork Burgers

By

For the onions, heat a few inches of oil in small pot over medium-high heat

  • Vegetable oil or canola oil, for frying
  • 2 medium yellow onions
  • Buttermilk, for coating onions – pour 2 cups in small bowl
  • 3 cups flour, for dredging
  • Salt and pepper
  • 1/2 cup chives, finely chopped
  • 2 pounds coarse ground sirloin
  • 4 tablespoons Worcestershire sauce
  • Lots of coarse black pepper
  • Salt
  • EVOO – Extra Virgin Olive Oil, for drizzling, plus 1 tablespoon
  • 2 tablespoons butter
  • 1/2 pound button mushrooms, very thinly sliced
  • 1 large shallot, finely chopped
  • 1 large clove garlic, finely chopped
  • A couple of sprigs of fresh thyme, finely chopped
  • 1 round tablespoon flour
  • A generous splash of dry sherry or white wine
  • 1 10-ounce can beef consommé
  • 1/4 cup sour cream
  • 4 slices good quality white bread, toasted
  • 1/4 cup finely chopped parsley
0/5 (0 Votes)

Apple Dumplins

Apple Dumplins

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To make the syrup: Mix 1 cup sugar, 1/4 tsp

  • 1 1/4 cups sugar
  • 1/2 tsp. cinnamon
  • 1/2 TBSP butter
  • 2 1/4 cups flour
  • 2/3 cup shortening
  • 6 small apples
0/5 (0 Votes)

Fried Green Beans and Wasabi Ranch

Fried Green Beans and Wasabi Ranch

By

Recipe courtesy Rachael Ray

  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 to 2 teaspoons wasabi paste
  • 2 to 3 tablespoons finely chopped fresh chives
  • Salt and pepper
  • 1 1/4 to 1 1/2 pounds green beans
  • Frying oil
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • 2 large eggs, beaten
0/5 (0 Votes)

Chicken and Apple Pot Pies

Chicken and Apple Pot Pies

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Preheat oven to 400˚F. Heat EVOO in a large skillet or Dutch oven over medium-high heat

  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 1/2 pounds boneless, skinless chicken, white or dark meat, diced into bite-sized pieces
  • Salt and pepper
  • 3 tablespoons butter
  • 3 Empire, Gala or Honey Crisp apples, peeled and chopped
  • 3-4 small ribs celery, chopped
  • 1 onion, peeled and chopped
  • 1 bay leaf
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons flour
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 sheet store-bought puff pastry dough, defrosted if frozen
  • 1 egg, beaten with water
0/5 (0 Votes)