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Recipes
Cherry Tomato Pasta with Peas, Prosciutto and Onion
By Cindy
Place a large pot of water over high heat to boil
- Salt
- 1 pound short-cut pasta, such as campanelle or fiori
- 2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional
- 2 shallots, thinly sliced or chopped
- 2 cloves garlic, finely chopped or grated
- 1/2 cup white wine
- 2 pints grape or cherry tomatoes
- 1 10-ounce box frozen peas or 2 cups fresh if they look good at the market
- Ground black pepper
- 1/4 pound prosciutto, tear each slice in quarters
- 1/4 cup tarragon leaves, thinly sliced
- 8 to 10 leaves basil, torn or sliced
- Shaved Asiago cheese, for garnish
Ice Cream Pie with Easy Caramel Sauce (Pioneer Woman)
By Cindy
For the crust: Preheat the oven to 350 degrees F
- 18 graham crackers (the 4-section large pieces)
- 1/3 cup butter, melted
- 2 pints vanilla ice cream
- 1/4 cup finely chopped pecans, plus extra for serving
- 4 peanut butter cups, roughly chopped
- 2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
- 1 cup packed brown sugar
- 1/2 cup half-and-half
- 4 tablespoons (1/2 stick) butter
- Pinch of salt
- 1 tablespoon vanilla
Fusilli with Spicy Pesto
By Cindy
For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper
- Pesto:
- 1 cup chopped walnuts
- 2 cloves garlic, coarsely chopped
- 1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
- 2 cups grated (4 ounces) Asiago cheese
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 ounces baby spinach
- 3 ounces arugula
- 1/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 4 ounces Asiago cheese, shaved
Aunt Peggy's Meat Loaf
By Cindy
Preheat the oven to 375 degrees F
- 1 pound lean ground beef
- 1 (6-ounce) can tomato paste
- 1/2 cup chopped Vidalia onion
- 1/2 cup chopped green bell pepper
- 1/2 cup quick-cooking oats
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon Dijon mustard
Sliced Steak and Mushroom Barley Soup (Rachael Ray)
By Cindy
Bring a medium pot of salted water to a boil
- Kosher salt
- 1 1/3 cups pearl barley
- 1/2 cup dried porcini mushrooms
- 1/4 cup EVOO, plus more for drizzling
- 6 portobello mushroom caps, gills scraped, halved and thinly sliced
- 2 tablespoons chopped fresh thyme
- 4 shallots, finely chopped
- 2 to 3 small stalks celery, finely chopped
- 1 carrot, finely chopped
- Freshly ground pepper
- 1/2 cup dry sherry
- 4 cups beef stock
- 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
- 1 pound flatiron steak
- 1 1/2 About 1 1/2 tablespoons Worcestershire sauce
- 1/2 cup fresh flat-leaf parsley, very finely chopped
- 6 heads garlic, tops trimmed off to expose all of the cloves
- 1 cup EVOO
- 3 tablespoons honey
- Kosher salt and freshly ground pepper
Tangy Tomato Brisket (Pioneer Woman)
By Cindy
Preheat the oven to 275 degrees F
- One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
- One 24-ounce bottle ketchup or chilli sauce
- 1 package dry onion soup mix
- Several dashes hot sauce
Arugula and Fennel Salad
By Cindy
Trim the fennel bulb and reserve the fronds
- 1 large fennel bulb
- 1/2 red onion
- 1 bunch arugula
- 3 tablespoons extra-virgin olive oil
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- 1 small piece Parmigiano-Reggiano
Chicken Croquettes
By Cindy
Yields: 4-6 To poach chicken, place onion, carrots, celery and bay in a pot
- For the Poached Chicken:
- 1 onion, quartered with root end attached
- 2 carrots, peeled and cut into chunks on an angle
- 2 ribs celery, cut into chunks on an angle
- 2 large fresh bay leaves
- 2 full bone-in, skin-on chicken breasts
- Salt
- For the Croquettes:
- 4 tablespoons butter
- 1 small onion, very finely chopped
- 2 large cloves garlic, minced
- Salt and pepper
- 1/2 teaspoon ground thyme
- A pinch of cayenne pepper
- Freshly grated nutmeg, to taste
- 6 tablespoons flour
- 1/4 to 1/3 About 1/4 to 1/3 cup heavy cream
- 4 egg yolks
- 1 cup fine breadcrumbs, divided
- 1/2 cup Panko breadcrumbs
- A small handful of flat-leaf parsley, very finely chopped
- 1/3 About 1/3 cup grated Parmigiano-Reggiano cheese, a couple small handfuls
- 1 extra-large organic egg
- 1/4 cup water
- Frying oil
- For the Gravy:
- 3 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups chicken stock
- 2 tablespoons Worcestershire sauce
- Salt and black pepper
- 1 extra-large egg yolk, beaten
Bake-tastic Butternut Squash Fries
By Cindy
Directions Preheat the oven to 425 degrees F
- 1 butternut squash (large enough to yield 1 pound once peeled and sliced)
- 1/8 teaspoon coarse salt, plus more, optional
- Ketchup, as dip, optional
Citrus Spaghetti with Shredded Radicchio
By Cindy
Heat a large pot of water for pasta to rolling boil then salt liberally and drop spaghetti to cook to al dente
- 1 small head radicchio, cored and shredded
- 1/4 cup extra-virgin olive oil (EVOO)
- 2 large cloves garlic, grated or finely chopped
- 2 shallots, thinly sliced
- 2 carrots, grated
- 1 medium zucchini, sliced into matchsticks or grated
- Salt and pepper
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons (4-5 stems) fresh thyme, chopped
- A handful of flat leaf parsley, finely chopped
- A handful of fresh mint leaves, finely chopped
- 1 small head radicchio, cored and shredded
- 1 pound spaghetti
- Sugar to taste (optional)