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Bechamel Sauce

Bechamel Sauce

By

Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet

  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 3 cups hot whole milk
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground pepper, to taste
4/5 (1 Votes)

Hawaiian Meatballs and Rice

Hawaiian Meatballs and Rice

By

Stir together half the pineapple and 3/4 cup barbecue sauce in small bowl; set aside

  • 1 can (8 oz each) crushed pineapple in juice, divided
  • 1 cup Hunt's® Original Barbecue Sauce, divided
  • 1 pound ground round beef (85% lean)
  • 2-1/4 cups instant brown rice, uncooked, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 3/4 cup frozen chopped green bell pepper
4.5/5 (33 Votes)

Chocolate Chip Walnut Cupcakes

Chocolate Chip Walnut Cupcakes

By

Special equipment: 12 paper cupcake liners, a 12-cup muffin pan For the cupcakes: Place an oven rack in the middle...

  • 1/2 cup finely chopped walnuts
  • 1 cup mini semisweet chocolate chips, plus 1/4 cup for garnish
  • 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
  • 2 eggs, at room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 4 ounces mascarpone cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3 cups powdered sugar, sifted
4/5 (1 Votes)

Chocolate-Raspberry Cheesecake

Chocolate-Raspberry Cheesecake

By

1. Preheat the oven to 350°F

  • 1 c graham cracker crumbs
  • 2 Tbsp trans-free margarine, melted
  • 2/3 c + 2 Tbsp sugar
  • 1 c fresh raspberries + additional for garnish
  • 3 c bittersweet chocolate chips, divided (MUFA)
  • 2 packages (8 ounces each) fat-free cream cheese
  • 1 c light sour cream
  • 3 eggs
  • 3 Tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 1 tsp instant coffee granules
  • 2 Tbsp half-and-half
4.6/5 (7 Votes)

Italian Eggplant Rollatini

Italian Eggplant Rollatini

By

Preheat oven to 400ºF. Lay eggplant slices out on a baking sheet, drizzle with EVOO on both sides and season with...

  • 2 medium eggplants, each sliced lengthwise into 6 slices about 1/4-inch thick
  • 3 tablespoons, EVOO – Extra Virgin Olive Oil, divided
  • Salt and ground black pepper
  • 3/4 pound sweet Italian chicken, turkey or tofu sausage, casings removed
  • 1 1/2 cups mozzarella cheese, shredded
  • 1/2 cup Parmigiano-Reggiano cheese, plus additional for sprinkling
  • 1 15-ounce can tomato sauce or tomato purée
  • 1/4 cup basil leaves, torn
0/5 (0 Votes)

Ratatouille Tart with Caramelized Onion-Tomato Jam

Ratatouille Tart with Caramelized Onion-Tomato Jam

By

Preheat the oven to 400 degrees F

  • Caramelized Onion-Tomato Jam:
  • 1 sheet frozen puff pastry, thawed
  • Flour, for dusting
  • 1/2 to 3/4 cup Caramelized Onion-Tomato Jam, recipe follows
  • 3 Roma tomatoes, sliced 1/4-inch thick
  • 1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
  • 1 yellow squash, sliced 1/4-inch thick on a mandoline
  • 1 zucchini, sliced 1/4-inch thick on a mandoline
  • 1 to 2 roasted red peppers, julienned
  • 2 to 3 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • 3 teaspoons chopped fresh oregano, divided
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons olive oil
  • 2 Vidalia onions, thinly sliced
  • 2 teaspoons kosher salt
  • 2 cloves garlic, minced
  • 10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds)
  • 1/2 cup molasses
  • 1/2 cup light brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chipotle powder
4.4/5 (5 Votes)

Quick and Spicy Tomato Soup

Quick and Spicy Tomato Soup

By

Warm the olive oil in a large soup pot over medium-high heat

  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
  • 2 (14-ounce) cans chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup pastina pasta (or any small pasta)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
5/5 (1 Votes)

Farfalle with Broccoli

Farfalle with Broccoli

By

Directions Bring a large pot of salted water to a boil over high heat

  • 1 pound farfalle pasta
  • 2 heads broccoli, trimmed to florets (about 4 cups)
  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons butter
  • 3 garlic cloves, chopped
  • 5 anchovy fillets, diced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan
4/5 (1 Votes)

Sweet Potato Hash

Sweet Potato Hash

By

Directions In a large pot, place peeled and diced sweet potatoes and fill with enough cold water to cover

  • 1 pound sweet potatoes, peeled and diced
  • 1/2 Spanish onion, sliced
  • 1/2 red bell pepper, diced
  • 1 (12-ounce) can black-eyed peas, drained and rinsed
  • 1 small clove garlic, chopped
  • 2 tablespoons diced jalapeno pepper
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
5/5 (1 Votes)

Meatball Melties

Meatball Melties

By

Heat a large cast-iron skillet or griddle pan over medium-high heat

  • 1 1/2 pounds ground beef, pork and veal mix
  • 2/3 cup breadcrumbs
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/3 cup grated Pecorino Romano cheese
  • 1 egg, lightly beaten
  • 2 large cloves garlic, finely chopped
  • 3 tablespoons grated onion
  • A splash whole milk
  • 1/2 tablespoon rubbed or ground sage
  • Fresh nutmeg
  • Salt and pepper
  • EVOO – Extra Virgin Olive Oil, for generous drizzling
  • 8 deli slices mild or sharp provolone cheese
  • 1 15-ounce can fire-roasted diced tomatoes
  • A few leaves fresh basil, torn
  • A pinch dried oregano or marjoram
  • 4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted
0/5 (0 Votes)