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Recipes
Fish in a Sack
By Cindy
Preheat oven to 400. In a bowl combine fennel, onion, potato, garlic, salt, pepper and just enough olive oil to lig...
- 1 bulb fennel, very thinly sliced with mandolin or large side of box grater
- 2 small yellow onions, very thinly sliced
- 4 small, about 1 pound, white skinned or Yukon gold potatoes, very thinly sliced
- 4 cloves of garlic, thinly sliced
- Salt, pepper
- Olive oil, for drizzling
- 1/2 cup dry vermouth or dry white wine
- 4 pieces of cod or firm sustainable white fish
- 4 teaspoons lemon juice
- 4 thin pats of butter
- Chopped parsley
Chicken or Steak with Balsamic BBQ Sauce
By Cindy
Directions Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and...
- For the Balsamic BBQ sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the chicken or steak:
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper
- For the BBQ sauce:
- For the chicken or steak:
Spicy Linguine with Clams and Mussels
By Cindy
Pasta: Bring a large pot of salted water to a boil over high heat
- Sauce:
- 1 pound linguine pasta
- 2 tablespoons unsalted butter, at room temperature
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 large or 4 small shallots, sliced
- Kosher salt, for seasoning, plus 2 teaspoons
- Freshly ground black pepper, for seasoning, plus 1 teaspoon
- 3 cloves garlic, minced
- 1 cup white wine (recommended: Pinot Grigio)
- 1 cup vegetable broth
- 1/2 teaspoon crushed red pepper flakes
- 12 littleneck clams, cleaned
- 12 mussels, cleaned
Macaroni and Cheese
By Cindy
Everyone loves some good Macaroni and Cheese
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
- 1 pound thick-cut peppered bacon
- 3 yellow onions, halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese, for serving
Cream Cheese Cake Mix Cookies
By Cindy
1. Preheat oven to 375 degrees
- 1 bx cake mix, any flavor
- 8 oz cream cheese, room temperature
- 1/4 c butter, room temperature
- 1 large egg
- 1 tsp vanilla (optional, depending on flavor)
- 1 c any add-ins (flavored chips, candy, nuts, etc)
- amounts can be varied. for chocolate chip i added a 12 oz bag of semisweet chips
Banana Crunch Muffins
By Cindy
Preheat oven to 350°F. Line 12 regular or 6 Texas muffin cups with paper liners
- 2 cups all-purpose flour
- 1 cup whole-wheat flour
- 2 cups white sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 eggs, lightly beaten
- 3/4 cup milk
- 2 tsp. vanilla extract
- 1 cup blended oil
- 3 very ripe bananas, mashed
- 1 cup granola
- 1 cup shredded coconut
- 1/2 cup crushed banana chips
Devilled Eggs with Crab
By Cindy
In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lem...
- 6 hard boiled eggs, peeled, halved, yolks removed and reserved for another use
- 4 ounces lump crabmeat
- 1/2 stick celery, finely chopped
- 2 tablespoons mascarpone cheese, at room temperature
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
Polenta and Chicken Tartlets
By Cindy
Special equipment: 2-inch diameter scalloped cookie cutter Make the polenta according to package instructions
- For the topping:
- 1 pound instant polenta (about 2 1/2 cups)
- 1 cup cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded store-bought roasted chicken
- 1/2 cup store-bought pesto
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dried cranberries
My Mama's Braciole (Rachael Ray)
By Cindy
Recipe courtesy Rachael Ray
- 8 slices beef braciole, beef very thinly sliced
- Coarse salt and black pepper
- 8 slices prosciutto di Parma
- 1 1/2 cups plain bread crumbs, eyeball it
- 1/2 cup milk, eyeball it
- 2/3 cup Parmigiano-Reggiano, 3 handfuls
- 1 small onion, finely chopped
- 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
- 1 cup chopped arugula
- Plain round toothpicks
- 2 tablespoon extra-virgin olive oil, 2 turns of the pan
- 2 cloves garlic, cracked away from skin
- 2 tablespoons butter
- 12 crimini mushrooms, finely chopped
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup beef broth
- 1 rounded tablespoon tomato paste
Carla Hall's Onion Flower Power
By Cindy
step 1 ingredients Vegetable Oil for frying instructions For the Onion: Heat large dutch oven wit...
- For the Onion:
- 1 Sweet Vidalia Onion
- 1 cup Flour
- 1 teaspoon Sweet Paprika
- 1 teaspoon Cayenne
- 1 teaspoon Oregano
- Salt (to taste)
- 1 cup Milk
- 3 Eggs
- Vegetable Oil for frying
- For the Spicy Thousand Island Dressing:
- 1/2 cup Mayo
- 1/4 cup Ketchup
- 1 tablespoon Thai Chile Hot Sauce
- 1 tablespoon Honey