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Recipes
Chocolate Honey Almond Tart
By Cindy
Preheat the oven to 350 degrees F
- 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan
- 9 chocolate graham crackers, 5 1/2-ounces total
- 2 tablespoons slivered almonds
- 3/4 cup heavy cream
- 1/4 cup honey
- 12 ounces semisweet chocolate chips
Crab Cakes ****
By Cindy
CRUSH 1/2 cup stuffing. MIX lightly remaining stuffing, eggs, mayonnaise, mustard, Worcestershire, parsley and cr...
- Sweet crab meat is lightly bound together with herbed stuffing, egg, mayonnaise and Dijon mustard; sauteed in crisp patties to serve with a squeeze of lemon.
- 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
Fregola Salad with Fresh Citrus and Red Onion
By Cindy
For the orange oil: Combine the olive oil and the orange zest in a small bowl and set aside
- 1/2 cup extra-virgin olive oil
- 1 orange, zested
- 8 cups chicken broth
- 1 pound fregola pasta (or orzo)
- 1 orange
- 1 pink grapefruit
- 1 small red onion, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1/4 cup chopped fresh basil leaves
- 1/2 tablespoon fennel seeds, lightly toasted
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Creole-Ranch Potato Salad
By Cindy
Place potatoes in a pot, cover with cold water
- 2 pounds potatoes, peeled and chopped
- Salt
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 2 tablespoons bread-and-butter pickle juice plus 1/4 cup chopped pickles
- 2 teaspoons hot sauce
- 1 clove garlic, grated
- 1/4 cup chopped herbs such as thyme, dill and parsley
- Pepper
- 1/2 red onion, finely chopped
- 2 ribs celery, finely chopped
- 1 small green bell pepper, seeded and finely chopped
Butternut Bowties
By Cindy
Preheat oven to 400°F. Place squash halves on a baking sheet and drizzle them with 1 tablespoon EVOO, salt and pe...
- 1 butternut squash, halved and seeds removed
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- Salt and freshly ground pepper
- 1 box of bowtie pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- A pinch of nutmeg
- A pinch of cinnamon
- Brown Sugar (to taste - optional)
- 5 to 6 sage leaves, thinly sliced
- 1 cup grated cheddar cheese
- 1 cup grated Parmigiano Reggiano
- A handful toasted almonds, to garnish (optional)
Pumpkin Cheesecake
By Cindy
Preheat the oven to 350 degrees
- 1 3/4 cups graham cracker crumbs
- 1/4 cup finely ground pecans
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 6 TBSP unsalted butter, melted
- 3 8-ounce packages cream cheese, at room temperature
- 1 1/2 cups sugar
- 2 TBSP cornstarch
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon freshly grated nutmeg
- 2 large eggs
- 2 large egg yolks
- 15 oz can pumpkin or 1 1/2 cups fresh pumpkin
- 1/2 cup heavy cream
Chocolate Sheet Cake
By Cindy
For the cake: Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 sticks butter
- 4 heaping tablespoons cocoa powder
- 1 3/4 sticks butter
- 4 heaping tablespoons cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1/2 cup finely chopped pecans, optional
Quick Fake-Out "Stuffed" Eggplant
By Cindy
Heat the oven to 475 degrees F
- 5 small firm eggplants, about 6 to 7 inches long and 3 inches wide or 5 Japanese eggplants about the same size
- 5 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound ground beef or lamb
- 2 tablespoons tomato paste
- 1 small to medium onion, finely chopped
- 3 to 4 cloves garlic, finely chopped
- A small handful raisins
- Splash white wine or chicken stock
- 3 to 4 tablespoons toasted pine nuts
- A handful basil leaves, torn or chopped
- 3 tablespoons butter
- 1 cup bread crumbs
- 1/2 cup finely chopped parsley leaves, a couple generous handfuls
- 1/2 cup finely grated pecorino cheese or Parmigiano-Reggiano
Stay Home for a Steakhouse Supper: Sour Cream and Onion Rings
By Cindy
Heat 2 inches of oil in a deep-sided pan over medium to medium-high heat
- Vegetable oil or canola oil, for frying
- 1 yellow-skin onion
- 1 cup sour cream
- 1 About 1 cup buttermilk
- Salt and pepper
- 1/4 cup chives, finely chopped
- 1 1/2 cups flour, for dredging
Shells with Crispy Pancetta and Spinach
By Cindy
Directions Preheat the oven to 375 degrees F
- Shells:
- 1 (12-ounce) package jumbo shells pasta
- 2 tablespoons olive oil
- 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
- 2 pounds frozen spinach, thawed and drained
- 1 (15-ounce) container whole milk ricotta
- 1 cup grated asiago cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- Sauce:
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 cup cream
- 2 cups grated asiago cheese, plus 1/4 cup
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper