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Recipes
Tiramisu
By Cindy
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, abou...
- 6 egg yolks
- 3 tablespoons sugar
- 1 pound mascarpone cheese
- 1 1/2 cups strong espresso, cooled
- 2 teaspoons dark rum
- 24 packaged ladyfingers
- 1/2 cup bittersweet chocolate shavings, for garnish
Red Velvet Cupcakes
By Cindy
DIRECTIONS
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 bottle (1 ounce) McCormick® Red Food Color
- 2 teaspoons McCormick® Pure Vanilla Extract
- Vanilla Cream Cheese Frosting (recipe follows)
Make Your Own Take Out: Spicy Peanut Chicken
By Cindy
Start brown or white rice and 10 minutes before it is done begin your stir fry
- 1 cup brown or white rice made to package directions
- 3 tablespoons vegetable oil or other high temperature cooking oil
- 1 1/2 pounds boneless chicken thighs, diced into small bite-sized pieces
- 1 red bell pepper, diced into 1/2 inch pieces
- Salt and pepper
- 1 inch ginger root, grated or minced
- 4 cloves garlic, finely chopped
- 1/4 cup creamy peanut butter or reduced sugar peanut butter
- 1/4 cup Tamari sauce or reduced sodium soy sauce
- 1/2 cup chicken stock
- 1 tablespoon chili paste
- 2 teaspoons toasted sesame oil
- 1 8-ounce can sliced water chestnuts, drained
- 1 bunch scallions, whites and greens chopped on angle into 1-inch pieces
- 1 cup unsalted, dry roasted peanuts
Blueberry Crumb Cake
By Cindy
Preheat the oven to 350 degrees F
- For the streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs
By Cindy
Preheat the oven to 350 degrees F
- 4 tablespoons butter
- 2 McIntosh apples, cored and chopped
- 3 to 4 small ribs celery, chopped
- 1 onion, chopped
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread
- 1 tablespoon poultry seasoning
- 4 cups chicken or turkey stock in a box
- 2 pounds ground turkey
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh parsley
- 1 large egg
- 1/4 cup vegetable oil, plus more for drizzling
- 1/4 cup all-purpose flour
- 2 pounds starchy potatoes, peeled
- 1 cup whole milk
- 1 (5-ounce) package soft herb cheese (recommended: Boursin)
- 1/4 cup chopped mixed fresh herbs (recommended: chives, dill, thyme)
Chicken Piccata
By Cindy
Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Branzino with Brown Butter and Almonds on a Bed of Crispy Kale
By Cindy
Recipe courtesy Rachael Ray
- 1 bunch Tuscan kale (also called lacinato kale), stemmed
- 1 tablespoon EVOO, plus more for drizzling
- Kosher salt and freshly ground pepper
- Grated nutmeg
- 4 fillets branzino
- Splash white vermouth
- 1/2 cup sliced almonds, chopped
- 3 tablespoons butter
- 1 lemon
- 2 tablespoons finely chopped fresh parsley
All New Clam Pasta (formerly known as Clam Linguine with White Sauce)
By Cindy
In a large skillet add the butter and olive oil
- This is a new and wonderful take on Clam Linguine. The flavors are great. We love this with more in the pasta and with the penne instead of the linguine. You can add shrimp, scallops, crab, whatever you like.
- Ingredients
- 1 lb penne pasta, uncooked
- 3 tbs butter
- 3 tbs olive oil
- 1 bunch green onions, thinly sliced
- 4 cloves minced garlic (peel first)
- 1/4 cup chopped sundried tomatoes
- 1 cup thinly sliced mushrooms
- 1 lemon, zested
- 1 cup white wine
- 1/2 tsp dry thyme
- 2 lbs clams or other favorite uncooked seafood
Potato Salad Fra Diavolo
By Cindy
Place potatoes in pot, cover with water, bring to a boil then salt the water
- 2 1/2 pounds baby Yukon gold potatoes, halved
- Salt
- 1 tablespoon ground fennel
- 1 tablespoon smoked sweet paprika
- 2 tablespoons chili powder
- 1 tablespoon grill seasoning or coarse salt and pepper
- 2 tablespoons grainy mustard
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 small red onion, chopped
- 3 to 4 ribs celery with leafy greens, finely chopped
- A generous handful fresh flat-leaf parsley, coarsely chopped
- 3 tablespoons chopped yellow hot pepper rings
Sliced Steaks with Sweet and Spicy Salad on Top
By Cindy
Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high
- 4 flat iron steaks
- Extra-virgin olive oil, for drizzling, plus 1/3 to 1/2 cup
- Salt and freshly ground black pepper
- 1 small clove garlic, finely chopped
- 2 tablespoons ketchup
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons white balsamic vinegar
- 1 large heart romaine, chopped
- 1 bundle arugula, chopped