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Recipes
Herby Potato Salad with Warm Bacon Vinaigrette
By Cindy
Place the potatoes in a saucepan and cover with 2 inches water
- 2 pounds small red potatoes, halved
- Kosher salt
- 6 strips bacon, diced into 1/2-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh thyme
- 1/2 red onion, diced
- 3/4 cup champagne vinegar
- 1 tablespoon unsalted butter
- 1 tablespoon whole grain mustard
- 1/4 cup finely chopped fresh chives
- 2 tablespoons finely chopped fresh chervil
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh tarragon
Campbell's® Herbed Crab Cakes ******
By Cindy
CRUSH 1/2 cup stuffing. MIX lightly remaining stuffing, eggs, mayonnaise, mustard, Worcestershire, parsley and c...
- 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
- 2 eggs, , beaten
- 1/3 cup mayonnaise
- 2 tsp. Dijon-style mustard
- 1 tsp. Worcestershire sauce
- 1 tbsp. chopped fresh parsley or 1 tsp. dried parsley flakes
- 1 can (16 oz.) refrigerated pasteurized crabmeat
- 2 tbsp. butter or margarine
- Lemon wedges
Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 pound hot Italian sausage, casings removed
- 1 pound frozen peas, thawed
- 1 cup whole milk ricotta cheese
- 1 bunch fresh basil leaves chopped (about 3/4 cup)
- 1/4 cup fresh grated Pecorino Romano cheese
- 1 teaspoon salt
Ravioli Caprese
By Cindy
Directions For the dough: In a large bowl combine the flour and the water
- Dough:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 cup very hot water
- Filling:
- 3/4 cup whole milk ricotta
- 1 egg
- 1/2 cup finely shredded store-bought rotisserie chicken
- 1/4 cup grated Parmesan
- 2 tablespoons finely chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Sauce:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh basil leaves
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cucumber Salad
By Cindy
Directions Heat the vinegar, sugar and a splash of water in a small saucepan just long enough to dissolve the suga...
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- 1 large seedless cucumber
- Sea salt
- 1/2 cup creme fraiche
- Freshly ground white pepper
Apple Brown Betty
By Cindy
Preheat the oven to 375 degrees F
- 1 1/2 to 2 sticks salted butter, cut into pieces, plus more for greasing
- 8 slices hearty wheat bread, diced
- 3 apples, preferably Granny Smith, peeled, cored and diced
- 1 1/2 packed cups brown sugar, plus more if needed
Cinnamon-Apple Strata
By Cindy
Butter a 13 x 9 x 2” glass baking dish
- 1 teaspoon vanilla extract
- 4 cups whole milk
- 1 1/2 teaspoons salt
- 3 tablespoons butter, softened
- 8 large eggs
- 2 teaspoons ground cinnamon
- Nutmeg, to taste
- An assortment of sliced breads such as cinnamon-strudel, banana-nut and/or English muffins, waffles, cinnamon-raisin, etc., cut into 1 1/2-inch cubes (enough to fill a 13x9x2” baking dish)
- 1 cup golden raisins
- 2 McIntosh apples, cored and coarsely chopped
- Pure maple syrup, for serving
Apple Crumb Cake (Entenmann's)
By Cindy
Melt butter in large skillet
- 1/3 Cup Butter
- 4 Granny Smith Apples
- 3/4 Cup Sugar
- 1 Teaspoon Lemon peel
- 1/2 Teaspoon Cinnamon
- 1/8 Teaspoon Mace
- 1/3 Cup Currants
- 2 1/2 Cups Flour
- 3 Tablespoons Sugar
- 1/2 Teaspoon Salt
- 1 Package Active dry yeast
- 3/4 Cup Water
- 1/3 Cup Butter
- 1 Egg
- 1 Teaspoon Lemon peel
- 3/4 Cup Chopped pecans
- 6 Tablespoons Flour
- 1/4 Cup Confectioner's sugar
- 3 Tablespoons Butter
- 1/4 Teaspoon Cinnamon
Sweet Fresh Fettuccini
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pint heavy cream
- 1 lemon, zested
- 1 orange, zested
- 2 tablespoons honey
- Pinch kosher salt
- 1/2 recipe Fresh Pasta, cut into fettuccini, recipe follows
- 1 tablespoon lemon juice
- 1 small block semisweet chocolate, optional
- 1/4 cup chopped, toasted hazelnuts
- 3 cups all-purpose flour
- 4 eggs
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
Crispy Potato Cake
By Cindy
In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 large russet potatoes, peeled and grated
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley leaves