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Recipes
Upsidedown Berry Crostada
By Cindy
To make the crust, combine the flour, sugar, lemon zest, and salt in a food processor and pulse to blend
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar, plus 2 tablespoons
- 1 lemon, zested and juiced
- 1/4 teaspoon kosher salt
- 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
- 3 tablespoons ice water
- 5 cups frozen mixed berries, thawed (about 30 ounces)
- 1 1/2 tablespoons cornstarch
- 2/3 cup mascarpone cheese
- 1/3 cup heavy cream
- 3 tablespoons honey
Mini Cannelloni Bake
By Cindy
Preheat broiler. Place a large pot of salted water over high heat and bring it up to a boil
- 1 pound ziti with no lines or ditalini
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 1/2 to 2 pounds ground veal, beef or chicken
- 1 medium onion, chopped
- 3 to 4 cloves garlic, finely chopped or grated
- 2 boxes frozen chopped spinach, defrosted and squeezed of excess water
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- A few grates fresh nutmeg
- Salt and freshly ground black pepper
- 1 cup grated Parmigiano Reggiano cheese
White Chocolate Hot Cocoa
By Cindy
Place the chopped chocolate and vanilla in a mixing bowl
- 4 ounces white chocolate, chopped
- 1/2 teaspoon vanilla extract
- 14 ounces milk
- 2 ounces cream
- 3 pieces star anise
Hot Cocoa Bar
By Cindy
Cocoa Bar Suggestions: Cinnamon sticks, candied orange zest, caramel, whipped cream, almond milk, marshmallows, ...
- 1 cup confectioners' sugar
- 1 cup cocoa powder
- 1 teaspoon cornstarch
- 1 teaspoon fine sea salt
- 6 cups milk
- 1/2 vanilla bean, split and seeds scraped
- 2 cups milk chocolate morsels (about 12 ounces)
Potato Parsnip Pancakes (Rachael Ray)
By Cindy
Heat about 1/3 cup of oil over medium to medium-high heat
- 2/3 cup light olive oil or peanut oil, for frying
- 3 medium Idaho potato, peeled and shredded
- 1 small parsnip, peeled and grated
- 1 small onion, peeled
- 1 egg, beaten
- 1 tablespoon flat-leaf parsley, chopped
- 1 tablespoon chives, finely sliced
- 1 tablespoon dill, chopped
- 3 tablespoons matzo meal, all-purpose flour, or cracker meal
- Salt and pepper
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
By Cindy
5 cups Arrabbiata Sauce, recipe follows Bring a large pot of salted water to a boil over high heat
- 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
- 3 tablespoons extra-virgin olive oil
- 1/2 large yellow onion, chopped (about 1 cup)
- 3 cloves garlic, chopped
- 1 pound ground turkey
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
- 1 (15-ounce) container ricotta cheese
- 3/4 cup grated Parmesan
- 2 eggs, lightly beaten
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 cups grated mozzarella (about 5 ounces)
Chicken Enchiladas
By Cindy
Preheat oven to 275°F. Wrap tortillas in foil and warm in the oven, or wrap in a damp cloth towel and warm up i...
- 8 soft flour tortillas
- 3 cups chicken broth
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 medium to large onion, quartered
- 4 6- to 8-ounce boneless, skinless chicken breasts
- 2 cups tomato sauce
- 2 teaspoons hot cayenne pepper sauce (several drops)
- 1/4 teaspoon ground cinnamon (2 pinches)
- 2 teaspoon chili powder, divided
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- Salt
- 2 1/2 cups Monterey Jack shredded cheese
- 1/4 cup cilantro leaves, roughly chopped, optional
Homemade Pizza in the Vitamix
By Cindy
Pizza (From the Whole Grains Cookbook, Using the Dry Container) Yield: 1 large or 2 small pizzas Combine yeast, s...
- 1 package (1 tablespoon) active dry yeast
- 2 teaspoons sugar
- 1 cup (240 ml) warm water (110°F; 44°C)
- 2 1/2 cups (280 g) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon light olive or grapeseed oil
- 2/3 cup (160 ml) pizza sauce
- 1 1/4 cups (100 g) grated mozzarella cheese
- Pizza toppings (optional)
Red Velvet Cake with Vanilla Cream Cheese Frosting Recipe (McCormick's)
By Cindy
Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans
- Red Velvet Cake:
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups granulated 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:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 tablespoons sour cream
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 box (16 ounces) confectioners' sugar
Vodka Cream Pasta
By Cindy
Heat a large skillet over moderate heat
- 1 tbsp extra virgin olive oil, once around the pan in a slow stream
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 32 oz can crushed tomatoes
- Coarse salt and pepper
- 16 oz pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing