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Recipes
Drop Biscuit Chicken Pot Pie
By Cindy
Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside
- Poached Chicken
- 1 large chicken, 5 to 6 pounds
- Kosher or sea salt
- 2 medium onions, peeled and halved, attached at root end
- 3 to 4 ribs celery, halved
- 1 carrot, peeled and halved
- 1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves
- 1 lemon, thickly sliced
- Drop Biscuit Chicken Pot Pie
- 2 tablespoons extra-virgin olive oil
- 16 button mushrooms, sliced or quartered
- 2 medium carrots, peeled and diced
- 1 potato, peeled and chopped
- 3 to 4 small ribs celery, chopped
- 1 medium onion, chopped
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 quart chicken stock, homemade or store-bought
- 3 to 4 sprigs tarragon, leaves chopped
- 1 rounded tablespoon Dijon mustard
- 1 1/2 pounds poached chicken, diced or shredded
- 1 cup frozen peas
- Package drop biscuit mix, mixed to package directions (recommended: Jiffy)
- Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix
Swiss Chard and Sweet Pea Manicotti
By Cindy
Directions Preheat the oven to 400 degrees F
- Butter, for greasing the pan
- 12 manicotti or cannelloni pasta shells
- Filling
- 1 head (about 12 ounces) red or white Swiss chard
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 (15-ounce) container whole milk ricotta cheese
- 3/4 cup frozen petite peas, thawed
- 1 cup shredded mozzarella (4 ounces)
- 3/4 cup grated Parmesan (2 ounces)
- 1/4 cup chopped fresh basil leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoons freshly ground black pepper
- Fontina Fonduta Sauce
- 3/4 cup whole milk
- 1/2 cup heavy whipping cream
- 3 cups (6 ounces) fontina cheese, grated
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped fresh basil leaves
- 1 1/2 cups (6 ounces) mozzarella, shredded
- Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)
Italian Style Skillet Potatoes
By Cindy
Put the potatoes in a large pot and cover with water
- 2 pounds medium white or yellow potatoes, cut into 1-inch-thick wedges
- Kosher salt
- 1/4 cup extra virgin olive oil (EVOO)
- 3 large cloves garlic, crushed
- 3 tablespoons fresh rosemary, chopped
- Freshly ground pepper
- Grated Pecorino Romano or Parmigiano Reggiano cheese, for serving
Espresso Martini
By Cindy
Directions Chill 4 martini glasses
- 4 shots espresso
- 10 ounces vodka
- 1/4 cup simple syrup, recipe follows
- 1 tablespoon amaretto
- Ice
- 1/2 cup water
- 1 cup sugar
Chocolate Eclair Cake
By Cindy
WHY THIS RECIPE WORKS: This no-bake dessert is typically made by layering a mixture of instant vanilla pudding and ...
- SERVES 15
- You can use 6 ounces of finely chopped semisweet chocolate in place of the chips.
- 1 1/4 cups sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 5 cups whole milk
- 4 tablespoons unsalted butter, cut into 4 pieces
- 5 teaspoons vanilla extract
- 2 tablespoons water
- 1 1/4 teaspoons unflavored gelatin
- 2 3/4 cups heavy cream, chilled
- 14 ounces graham crackers
- 1 cup semisweet chocolate chips
- 5 tablespoons light corn syrup
Fettuccine with Tomato-Cream Sauce
By Cindy
1. Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente
- 8 ounces uncooked fettuccine 4 quarts boiling water
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 3 tablespoons coarsely chopped
- 1 (28-ounce) can whole peeled tomatoes, drained and crushed
- 3 ounces 1/3-less-fat cream cheese
- 1/4 cup oil-cured olives, pitted and coarsely chopped
- 1/4 teaspoon crushed red pepper
- 1/4 cup small fresh basil leaves
- 1/2 ounce Parmigiano-Reggiano cheese, shaved
Beef Milanese with Tomato and Arugula Raw Sauce
By Cindy
Heat oven to 275F. Place a cooling rack over a rimmed baking sheet and place in oven to warm
- For the Raw Sauce:
- 1 cup arugula leaves
- 1/2 cup basil leaves
- 1 large clove garlic, grated or pasted
- Juice of 1 lemon
- 1/3 cup EVOO Extra Virgin Olive Oil
- Salt and pepper
- 2 cups chopped seeded vine-ripe tomatoes
- 1/2 small red onion, finely chopped
- For the Beef Cutlets:
- 1 pound thin cut slices of beef, top round or sirloin
- Kosher salt and pepper
- 1 cup flour
- 1 teaspoon ground sage
- 3 large eggs, beaten
- 1 cup fine breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Pecorino cheese
- Olive oil, for shallow frying
- 4 lemon wedges
Chocolate and Coconut Lace Cookies
By Cindy
Place an oven rack in the center of the oven
- 3/4 cup light brown sugar
- 1/2 cup sweetened, flaked coconut
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup flour
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 (4-ounce) bar bittersweet (62 percent cacao) chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
Pumpkin Bread w/Maple Cream Cheese Filling
By Cindy
1. Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and ...
- FILLING
- 2 pkg (8 oz. each) cream cheese, softened
- 1/4 c sugar
- 1 egg
- 1 Tbsp milk
- 1 tsp maple extract or 1 tablespoon maple syrup
- BREAD
- 3 c sugar
- 1 3/4 c pumpkin puree (or 1 can solid-packed pumpkin)
- 1 c canola oil
- 1 c water
- 4 eggs
- 4 c all purpose flour
- 4 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/4 tsp ground cloves
- 1/2 c chopped pecans
- 1/2 c chopped walnuts
- 1 c currants or raisins
Fennel Puree
By Cindy
Directions Trim the fennel bulbs of their stalks and bottom root
- 4 large fennel bulbs
- 1 medium potato
- 2 garlic cloves
- 4 cups chicken broth
- 2 cups milk
- 3 tablespoons mascarpone cheese
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh mint leaves