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Recipes
Apple Maple Chicken Sausage Breakfast Sammies
By Cindy
Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter
- 1 tablespoon vegetable oil, 1 turn of the pan
- 4 tablespoons butter, divided
- 1 pound ground chicken breast
- 1 small McIntosh apple peeled and finely chopped
- 1/4 cup pure maple syrup, eyeball it
- 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg, eyeball it
- 4 jumbo/sandwich size English muffins, fork split
- 8 large eggs
- Splash of cold milk
- Salt and pepper
- 1/4 pound Cheddar, thinly sliced or shredded
Apricot and Chicken Bruschetta
By Cindy
Preheat the oven to 350 degrees F
- 1/2 loaf ciabatta bread
- 1/4 cup olive oil
- 3/4 cup apricot preserves
- 5 ounces fontina cheese, thinly sliced
- 6 ounces roasted chicken breast, cooled and thinly sliced
- 3 ounces (about 5 slices) prosciutto, thinly sliced
- Extra-virgin olive oil, to drizzle
Crostata with Mushrooms and Pancetta
By Cindy
In a food processor combine the flour, and 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt, plus 1/2 teaspoon
- 3 tablespoons butter, cut into small pieces
- 1 1/2 tablespoons lemon juice
- 1/2 cup mascarpone cheese
- 3 tablespoons ice water
- 2 ounces diced pancetta
- 1 teaspoon chopped fresh thyme (or rosemary, oregano, parsley, or a combination)
- 1 1/2 to 2 cups leftover side dish vegetables (like sauteed mushrooms and shallots)
- 1/2 cup grated cheese (try a combo of smoked mozzarella and fontina)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly grated Parmesan
- 1 large egg, lightly beaten
Luscious Four-Layer Pumpkin Cake
By Cindy
HEAT oven to 350°F. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp
- 1 pkg. (2-layer size) yellow cake mix
- 1 can (15 oz.) pumpkin, divided
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1-1/2 tsp. pumpkin pie spice, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1/4 cup caramel ice cream topping
- 1/4 cup chopped PLANTERS Pecans
Waikiki Meatballs
By Cindy
1. In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt
- 1 1/2 pounds ground beef
- 2/3 cup crushed saltine cracker crumbs (I use Graham Cracker Crumbs)
- 1/3 cup minced onion
- 1 egg
- 1/4 cup milk
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 1/2 cup packed brown sugar
- 1 (15 ounce) can pineapple chunks -
- drained, with juice reserved
- 1/3 cup white vinegar
- 1 tablespoon soy sauce
- 1/3 cup chopped green bell pepper
Apple Cinnamon Cake (David Venable QVC)
By Cindy
Preheat the oven to 350°F
- Cinnamon Topping:
- 2 tsp ground cinnamon
- 1/4 cup white sugar
- Cake:
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup vegetable oil
- 1/3 cup orange juice
- 3 cups Granny Smith apples, cored, peeled, and chopped
Adirondack Bacon BBQ Chicken, Apples and Onions
By Cindy
Heat a drizzle of EVOO in a saucepot over medium-high heat
- EVOO, for drizzling
- 4 ounces deli-cut good-quality smoky bacon, chopped
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 cup organic ketchup
- 1 cup chicken stock
- 1/4 cup Grade A maple syrup
- 1/4 cup grainy Dijon mustard
- 3 About 3 tablespoons Worcestershire sauce
- 2 About 2 tablespoons cider vinegar
- Coarse black pepper
- 2 tablespoons butter
- 2 crisp apples, such as gala or honey crisp or golden delicious, sliced
- 1 large red onion, quartered and thinly sliced
- A little freshly grated nutmeg
- 3 About 3 cups poached chicken, pulled
- Hard rolls, split
- Grated white sharp Cheddar, for topping
- Sliced dill or bread and butter pickles, for topping
Pasta Ponza
By Cindy
Place an oven rack in the center of the oven
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Basil Mayonnaise
By Cindy
Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel bl...
- 4 extra-large egg yolks, at room temperature
- 6 tablespoons freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups vegetable oil
- 1 cup good olive oil
- 1 cup chopped fresh basil leaves
Winter Vegetable Chowder
By Cindy
Heat EVOO in a large soup pot over medium-high heat
- 1/4 cup EVOO – Extra Virgin Olive Oil
- 1 large bulb of fennel, quartered and thinly sliced
- 1 pound butternut squash, diced 1/2-inch
- 2 to 3 carrots, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 1 medium onion, chopped
- 2 leeks, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- 1 large fresh bay leaf
- 2 tablespoons each chopped thyme, parsley and rosemary
- 1 teaspoon each dried sage and marjoram
- 3 cups vegetable or chicken stock
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- Salt and pepper
- Grated nutmeg, to taste
- Oyster crackers, for serving