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Recipes
Creamy Tomato Soup with Egg "Noodles"
By Cindy
Yields: 4 For the soup, heat EVOO, 2 turns of the pan, in a large soup pot over medium to medium-high heat
- For the Egg “Noodles”:
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 onion, finely chopped
- 4 large cloves garlic, finely chopped
- 1 carrot, finely diced
- Salt and pepper
- 2 tablespoons fresh thyme, chopped
- 1 large fresh bay leaf
- 3 tablespoons tomato paste
- 1 quart chicken stock
- 1 28- to 32-ounce can hand-crushed San Marzano tomatoes
- A few leaves basil, torn
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 8 eggs
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and pepper
- 1/4 cup flat-leaf parsley, chopped
- 1 tablespoon butter
Twice-Baked Potatoes with Mushrooms and Prosciutto
By Cindy
Put an oven rack in the center of the oven
- 4 russet potatoes
- 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
- 1 small onion, chopped
- 8 ounces small mushrooms, such as cremini or button, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 stick (1/2 cup) unsalted butter, melted
- 1 1/2 teaspoons dried oregano
- 2 cups (8 ounces) shredded extra-sharp Cheddar
- 4 thin slices prosciutto, halved
- 1/3 cup chopped fresh flat-leaf parsley
Chocolate Chunk Cookies with Pine Nuts
By Cindy
Directions Preheat the oven to 325 degrees F
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar, plus more for dusting
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch salt
- 1 1/2 cups all-purpose flour
- 3/4 cup toasted pine nuts, chopped
- 1/2 cup semisweet chocolate chunks or chips
Peach Cobbler
By Cindy
Melt butter or margarine
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1 1/2 cups milk
- 1 stick butter/margarine
- 1 can of sliced peaches (or use fresh peaches)
Bimini Chicken
By Cindy
In a large saute pan, heat vegetable oil to medium high heat
- 3/8 cup (6 tablespoons) vegetable oil
- 3/8 diced cup red onions
- 2 tablespoons chopped shallots
- 1 1/2 pounds chicken breast, cut into strips
- 3 bananas, cut lengthwise
- 3/4 cup walnut halves
- 3/4 cup bourbon whiskey
- 3/4 cup canned cream of coconut
Potato and Kale Chips with Lemon Mayonnaise
By Cindy
Chips: Put an oven rack in the center of the oven
- 3 large kale leaves
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 (8-ounce) medium white potatoes, unpeeled
- 1 (8-ounce) medium sweet potatoes, unpeeled
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice (from 1/2 a large lemon)
- 1 teaspoon lemon zest (from 1/2 a large lemon)
- Kosher salt and freshly ground black pepper
Mini Meatball Sandwiches
By Cindy
Mix the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead the mixture together with you hands
- 2 pounds ground chuck or ground beef
- 1/2 cup panko or other breadcrumbs
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 1 large jar marinara sauce
- 12 dinner rolls or slider rolls
- 2 cups grated mozzarella
Shrimp Pasta with Spicy Tomato Sauce Recipe
By Cindy
Mix tomatoes, tomato paste, water, sugar, basil, garlic powder, oregano, salt and red pepper in large saucepan
- Serves: 6
- 1 can (14 1/2 ounces) diced tomatoes, , undrained
- 1 can (6 ounces) tomato paste
- 1 cup water
- 2 teaspoons sugar
- 1 teaspoon McCormick® Basil Leaves
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick® Red Pepper, Crushed
- 8 ounces pasta, such as linguine or spaghetti
- 1 pound medium shrimp, peeled and deveined
Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula
By Cindy
Heat grill pan to medium-high
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic
- 1 sprig rosemary
- 1 small-medium firm eggplant, 8 slices 1/2-inch thick
- Salt and freshly ground black pepper
- 8 large pitas or flat breads, halved across
- 2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola)
- 8 slices prosciutto
- 1 cup packed baby arugula
Ham Gravy
By Cindy
Into the pan that the ham was cooked in (or use bacon grease if you don't have ham juices), add the butter
- Ham cooking juices
- 1 stick butter
- 1/2 cup all-purpose flour, more or less to taste
- 4 to 6 cups whole milk
- Salt and ground pepper
- Biscuits, for serving