Cindy's profile page
Recipes
Beef Stroganoff
By Cindy
Season the steak strips with House Seasoning, then dust with flour
- 1 1/2 pounds cubed round steak, cut into thin strips
- House Seasoning, recipe follows
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and black pepper
- 1 cup sour cream
- Cooked egg noodles
Mexican Chocolate Bread Pudding
By Cindy
Butter an 8 by 8 by 2-inch glass baking dish
- 1 tablespoon unsalted butter, for greasing
- 5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)
- 2 3/4 cups whole milk
- 2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)
- 1 cup granulated sugar
- 2 whole eggs
- 3 large egg yolks
- 1/3 cup raisins
- 1 tablespoon ground cinnamon
- Powdered sugar, for dusting
- can be found in Hispanic or gourmet grocery stores
Potato Latkes
By Cindy
Peel the potatoes and grate them on a box grater
- 2 large baking potatoes
- 1 extra-large egg, whisked
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons clarified butter
Lemon Tart
By Cindy
FOR THE SWEET PASTRY DOUGH: Preheat an oven to 400 degrees
- For Lemon Filling:
- Sweet Pastry Dough (see recipe)
- 1/3 cup unsalted butter, melted
- 1 tablespoon grated lemon peel
- 1/2 cup fresh lemon juice
- 4 large eggs
- 1 1/4 cups sugar
- For Lemon Garnish:
- 1/2 cup sugar
- 1/2 cup water
- 3 paper-thin slices of lemon
- Other necessary recipes:
- Sweet Pastry Dough
Pork Meatballs with Rigatoni and Ricotta
By Cindy
Preheat oven to 400˚F. Place a large pot of water on stove and turn on heat to bring water to a boil
- EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
- 1/4 pound pancetta, finely diced
- 1 1/2 pounds ground pork
- Salt and pepper
- 1/2 cup plain breadcrumbs, a couple of handfuls
- 1/3 cup grated Pecorino cheese, plus some to pass at table
- 1/4 cup whole milk
- 2 eggs, lightly beaten
- Freshly grated nutmeg, about 1/4 teaspoon
- A couple of pinches ground cloves
- 1 1/2 teaspoons fennel seeds, 1/2 palmful
- 4 large cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 2/3 cup dry red wine, eyeball the amount
- 1 28-ounce can Italian crushed tomatoes or purée
- 1 cup chicken stock
- 1 pound rigatoni or penne or whole wheat or whole grain rigatoni or penne
- 2 tablespoons butter, cut into small pieces, optional
- 1 cup fresh ricotta or sheep’s milk ricotta
- 2 tablespoons fresh thyme leaves, finely chopped
Cheesy Baked Tortellini
By Cindy
Prepare tortellini according to package directions; drain and set aside
- 10-oz. pkg. refrigerated cheese tortellini 2 c. marinara sauce 1/3 c. mascarpone cheese or softened cream cheese 1/4 c. fresh Italian parsley, chopped 2 t. fresh thyme, chopped 5 slices smoked mozzarella cheese 1/4 c. shredded Parmesan cheese
Savory French Toast with Homemade Sausage Patties and Warm Honey, Strawberries and Basil
By Cindy
Preheat the griddle to medium
- 3 large eggs
- 2/3 cup whole milk or cream
- 1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple of handfuls
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 pounds ground pork
- 2 1/4 teaspoons ground sage or rubbed sage, half a palmful
- 2 1/4 teaspoons granulated onion
- 1 1/2 teaspoons granulated garlic, half a palmful
- 2 1/4 teaspoons fennel seed, half a palmful
- 3 pinches ground cloves or allspice
- 2 tablespoons extra-virgin olive oil
- 8 slices thick cut good quality white bread
- 2 tablespoons butter
- 2 cups halved or sliced strawberries
- 1/2 cup thinly sliced or torn fresh basil leaves
- 1 teaspoon sugar
- Good quality honey of your favorite variety, for liberal drizzling
Shrimp Lo Mein
By Cindy
For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions
- Salt
- 8 ounces dried Chinese egg noodles, or 1 pound fresh
- 1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
- 1/4 cup plus 2 tablespoons oyster sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha chili sauce
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 small bunch scallions, white and green parts, sliced
- 1 pound small shrimp, peeled and deveined
- 1 cup thinly sliced white button mushrooms
- 2 stalks celery, thinly sliced
- 1 large carrot, shredded
- 1/4 head Napa cabbage, finely shredded
- 2 tablespoons cornstarch
Cannoli-Stuffed French Toast Nuggets
By Cindy
Directions In a small bowl, combine ricotta cheese, chocolate chips, and 1/2 teaspoon vanilla extract, and sweeten...
- 3 tablespoons fat-free ricotta cheese
- 2 teaspoons mini semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 no-calorie sweetener packet
- 1 light hot dog bun (about 80 calories)
- 1/4 cup fat-free liquid egg substitute
- 1/4 teaspoon cinnamon
- 2 teaspoons light whipped butter or light buttery spread
- 1/2 teaspoon powdered sugar
- Sugar-free pancake syrup, for topping, optional
Stuffing for Stuffed Meatloaf
By Cindy
Preheat oven to 350 degrees F
- Ciabatta Stuffing with Chestnuts and Pancetta:
- 6 tablespoons (3/4 stick) butter
- 8 ounces pancetta, cut into 1/4-inch dice
- 2 large onions, finely chopped
- 2 carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 3 garlic cloves, chopped
- 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
- 1/4 cup chopped fresh Italian parsley leaves
- 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
- 2/3 cup freshly grated Parmesan
- 1 cup (or more) canned low-salt chicken broth
- Salt and freshly ground black pepper
- 2 large eggs, beaten to blend