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Recipes
UPSIDEDOWN APPLE PECAN PIE
By Cindy
1. rub soft butter on bottom and sides of deep dish pie pan , place pecans round side down till cover whole insid...
- 2 store bought pie crust
- 6 c cored and sliced apples
- 1 1/2 c pecan halfs
- 1 stk butter, softened
- 1 1/8 tsp cinnamon, ground
- 1/2 tsp nutmeg
- 1 1/2 c brownsugar
- 1/2 c white sugar
- 2 Tbsp lemon juice, fresh
- 3 Tbsp all purpose flour
- 1 Tbsp apple pie spice
- 1 tsp vanilla extract
Tri-Colore Orzo
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Simple Perfect Enchiladas
By Cindy
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- Canola oil, for frying
- 10 to 14 corn tortillas
- Two 4-ounce cans diced green chilies
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
- Cilantro, for garnish
Simple Perfect Enchiladas (Pioneer Woman)
By Cindy
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- Canola oil, for frying
- 10 to 14 corn tortillas
- Two 4-ounce cans diced green chilies
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
- Cilantro, for garnish
Best Breakfast Potatoes Ever
By Cindy
Preheat the oven to 425 degrees F
- 5 pounds red potatoes, roughly chopped/diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/4 cup olive oil
- 1/2 stick butter, melted
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
Ganache Frosting
By Cindy
Place the chopped chocolate into the bowl of a food processor
- 16 ounces bittersweet chocolate, chopped fine
- 16 ounces (2 cups) heavy cream
Chocolate Chip Pound Cake
By Cindy
Preheat oven to 350 degrees
- Nonstick cooking spray
- 2 sticks (1 cup) butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1 3/4 cups all-purpose flour
- 3/4 cup milk chocolate chips
Dark Chocolate Truffles
By Cindy
LINE baking sheet with parchment or wax paper
- 2/3 cup heavy whipping cream
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
- Finely chopped toasted nuts, toasted flaked coconut and/or NESTLÉ® TOLL HOUSE® Baking Cocoa for coating truffles
NANA'S POTATO PANCAKES
By Cindy
1. Put potatoes in blender or processor and turn to a pulpy consistancy
- 3 large potatoes peeled and cubed to fit in blender
- or food processor (nana grated them by hand)
- 1 onion chopped small pieces
- 1 to 2 eggs (batter should be gooey and not fall
- apart easy)
- salt pepper and garlic powder to taste
- a few tablespoons of flour to bind the mix together
- sour cream or apple sauce to top em off if desired
Caesar Spaghetti
By Cindy
Bring a large pot of water to a boil over high heat
- Salt
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil, plus some for drizzling
- 6 anchovy fillets, drained
- 4 large cloves garlic, grated or finely chopped
- 2 teaspoons to 1 tablespoon Worcestershire sauce, eyeball the amount
- 2 medium heads escarole, washed
- 1 lemon, halved
- Freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg, or to taste
- 2 large egg yolks
- 1 cup grated Pecorino Romano