Cindy's profile page
Recipes
Maple Pecan Pie
By Cindy
Pastry: In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles b...
- Pastry
- 1 2/3 cups all-purpose flour, plus more for dusting
- 1/2 cup or 1 stick unsalted butter, chilled, coarsely chopped
- Pinch salt
- 1 egg, chilled
- 1 tablespoon ice water, plus more if needed
- Filling
- 1/3 cup maple syrup
- 1 egg
- 1 1/2 cups brown sugar
- 1/2 cup whipping cream
- 1 cup pecans
- Serving suggestion: Ice cream or whipped cream, for serving
Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn
By Cindy
Creamed Corn, for serving, recipe follows For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon ze...
- Cilantro Vinaigrette:
- 2 cups fresh cilantro leaves, finely chopped
- 1 clove garlic, grated
- 1 lemon, zested and juiced
- Kosher salt and freshly cracked pepper
- 1/4 cup extra-virgin olive oil
- Fish:
- 1 to 2 tablespoons olive oil
- 4 (6-ounce) Pacific cod fillets
- Kosher salt and freshly cracked black pepper
- 2 tablespoons (1/4 stick) unsalted butter
- Creamed Corn:
- 2 tablespoons unsalted butter
- 3 ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife
- 2 cloves garlic, grated
- 2 cups heavy cream
- Kosher salt and freshly cracked black pepper
Turkey Meatloaf with Feta and Sun-Dried Tomatoes
By Cindy
Place an oven rack in the center of the oven
- Vegetable cooking spray
- 1/2 cup plain bread crumbs
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
- 2 cloves garlic, minced, optional
- 2 eggs, at room temperature, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup crumbled feta cheese
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini
By Cindy
Recipe courtesy Rachael Ray
- 1 pound penne rigate or rigatoni rigate or other short cut shape
- Kosher salt
- 1 bundle Tuscan kale, stemmed and cut into large irregular shapes
- EVOO
- Freshly grated nutmeg
- 1/4 cup pine nuts
- 1/4 cup chopped walnuts
- 1 cup packed fresh basil leaves (about 50 leaves)
- 1/2 cup packed fresh flat-leaf parsley
- 2 cloves garlic
- 1/3 cup grated Parmigiano-Reggiano (a generous handful)
- 1/3 cup grated pecorino cheese
- Broiled Tomato Crostini, for serving, recipe follows
- 4 ripe plum tomatoes, halved
- 2 tablespoons fresh thyme
- Kosher salt and freshly ground pepper
- EVOO, for drizzling
- Twelve 1/2-inch-thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf
- 2 cloves garlic, halved
Fresh Corn Casserole with Red Bell Peppers and Jalapenos
By Cindy
2011 Ree Drummond, All Rights Reserved
- 8 ears corn (still in the husk)
- 2 red bell peppers, diced
- 2 fresh jalapenos, diced
- 1 cup heavy cream
- 1/2 cup milk
- Salt and freshly ground black pepper
- 1 stick salted butter, cut into pieces
Tuna Pasta Salad
By Cindy
Yields: 4 Preparation In a large mixing bowl, combine the onion, lemon juice and salt
- 1 red onion, finely chopped
- Juice of 2 lemons
- Salt
- 1 pound medium shell pasta
- 1/4 cup flat-leaf parsley
- 1 palmful Italian seasoning
- 1/3 cup EVOO - Extra Virgin Olive Oil
- 2 cans pole-caught, salt-free tuna, drained
- 2 ribs celery, finely chopped
- 1 can cannellini beans
Chocolate Pound Cake
By Cindy
Preheat oven to 325°F. Beat butter and shortening with an electric mixer set on medium speed until light
- 1 cup butter, softened
- 1/2 cup vegetable shortening
- 3 cup sugar
- 5 eggs
- 1 tsp vanilla extract
- 3 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1 cup milk
Fried Ravioli
By Cindy
Pour enough olive oil into a large frying pan to reach a depth of 2 inches
- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs
- 1 box store-bought cheese ravioli (about 24 ravioli)
- 1/4 cup freshly grated Parmesan
- 1 jar store bought marinara sauce, heated, for dipping
Penne with Vodka Sauce, Pearl Onions and Peas
By Cindy
Bring a medium size pot of water to a boil
- 1 bag fresh red or white pearl onions
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 2-3 cloves garlic, finely chopped
- Salt and pepper
- 1/2 cup vodka
- 1 can crushed tomatoes (28 ounces), drained
- 1 cup cream
- 1 box penne rigate pasta
- 1/2 cup baby peas (a small handful)
- 1/4 cup tarragon, chopped
- 1/2 cup basil leaves, thinly sliced or torn
- Parmigiano Reggiano cheese, grated
Apple and Onion Stuffin’
By Cindy
Preheat the oven to 375ºF
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 6 tablespoons butter, softened
- 1 fresh bay leaf
- 4 celery stalks from the heart with leafy tops, chopped
- 1 medium onion, chopped
- 3 or 4 Macintosh apples, quartered, cored, and chopped
- Salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 8 cups cubed unseasoned stuffing mix
- 2 - 3 cups chicken stock