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Recipes
Raspberry Limeade with Lavender and Mint
By Cindy
In a small saucepan over medium heat, combine 1 cup water, the sugar, lavender and mint sprigs
- 1 cup sugar
- 6 sprigs fresh lavender
- 6 sprigs fresh mint, plus more for garnish
- 1 pint fresh raspberries
- 1 cup fresh lime juice
- 1 quart seltzer water
GINGERBREAD PEOPLE
By Cindy
BEAT butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 3 3/8 oz (1 pkg) Jell-O Butterscotch Instant Pudding
- 1 egg
- 2 cup flour
- 1 tsp baking soda
- 1 Tbsp ground ginger
- 1 1/2 tsp ground cinnamon
Butternut Squash Lasagna
By Cindy
see video on cookingchanneltv
- 1 tablespoon olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup (lightly packed) fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Awesome Apple Pie-lets
By Cindy
Preheat the oven to 350 degrees F
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon, plus more for topping, optional
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups peeled and chopped apples (preferably Fuji)
- 6 large square egg roll wrappers
- 18 sprays no-calorie butter spray
- Fat-free whipped topping, for topping, optional
Cashew Almond Bars
By Cindy
Yields: about 3 dozen To make the crust: Put the butter, sugar, vanilla seeds and salt into a food processor and p...
- For the crust:
- 1/2 stick cold unsalted butter, diced
- 1/2 cup confectioner’s sugar, sifted
- Seeds of 1 vanilla bean
- 1/2 teaspoon salt
- 1 cup all-purpose flour, plus more for rolling
- 1 large egg
- For the cashew filling:
- 2 tablespoons water
- 1/2 cup plus 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 1/4 cups chopped unsalted cashews, coarsely chopped
- 1/2 cup heavy cream, warmed
- For the almond cream:
- 1 stick cold unsalted butter, diced
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1 cup almond flour
- 3 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
Veronica's Veggie Meatloaf with Checca Sauce
By Cindy
For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor
- 1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
- 3 scallions (white and pale green parts only), coarsely chopped
- 3 cloves garlic, chopped
- 8 fresh basil leaves
- 3 tablespoons olive oil
- Pinch salt
- Pinch freshly ground black pepper
- 3/4 cup lentils (about 5 ounces)
- 3 cups reduced-sodium vegetable broth
- 1 cup uncooked short-grain brown rice, rinsed well
- 1/2 cup finely chopped white onion
- 1/2 cup shredded carrots
- 1 celery rib, sliced
- 1/2 cup frozen corn kernels
- 2 tablespoons butter, divided
- 10 ounces fresh baby spinach leaves (about 4 cups)
- 1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
- 2 eggs, lightly beaten
- 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
- 1/3 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tomato, sliced
Michael Symon's Ricotta Meatballs
By Cindy
step 1 ingredients 1/2 pound ground pork 1/2 pound ground beef 2 cups ricotta cheese drained 1 egg (bea...
- FOR THE MEATBALLS:
- 1/2 pound ground pork
- 1/2 pound ground beef
- 2 cups ricotta cheese drained
- 1 egg (beaten)
- 1/4 cup flatleaf parsley
- A few gratings nutmeg
- Salt (to taste)
- Flour for dusting
- Olive oil for frying
- 1 cup freshly grated Parmigiano-Reggiano
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- FOR THE SAUCE:
- 2 28 oz cans San Marzano tomatoes
- 3 cloves garlic sliced
- 1 medium onion diced
- 4 oz red wine
- 2 oz olive oil
- 2 tablespoons chile flakes
- Salt (to taste)
Chocolate Hazelnut Biscotti
By Cindy
Directions Preheat the oven to 375 degrees F
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter, softened
- 1/2 cup chocolate hazelnut spread (recommended: Nutella)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped toasted hazelnuts
Romanesco Broccoli, Broccoli or Cauliflower Pasta with Ricotta Cheese
By Cindy
Bring a large pot of water to a boil for pasta
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 large onion, chopped
- 2 large cloves garlic, finely chopped
- Salt and pepper
- 1 bay leaf
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 head Romanesco broccoli (Roman cauliflower), broccoli or cauliflower, cut into small florets and stems thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh rosemary
- 1 box mezze rigatoni, Barilla brand or other short cut pasta
- 1 cup fresh ricotta cheese or sheep’s milk ricotta cheese
- 2 tablespoons fresh thyme, chopped
- 1/2 cup grated Pecorino cheese
Black Forbidden Rice with Peaches and Snap Peas
By Cindy
For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat
- Rice:
- 3 1/2 cups water
- 2 cups black forbidden rice (recommended: Lotus Foods)
- 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces
- 2 peaches, pitted and sliced
- Dressing:
- 1/4 cup seasoned rice vinegar
- 1/4 cup grapeseed oil
- 3 tablespoons honey
- 1 tablespoon soy sauce