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Recipes
Sweet Autumn Chicken
By Cindy
Preheat the oven to 450 degrees
- 20 ounces fresh or frozen cubed butternut squash
- 4 cubed Golden Delicious apples
- 4 frozen chicken cutlets
- 1 cup apple cider
- 2 tablespoons butter
- Salt and pepper
Raspberry-Ricotta Mousse
By Cindy
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup raspberry jam
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1 cup fresh raspberries
Asian Barbecued Chicken Stir Fry with Peanuts and Rice
By Cindy
For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil
- Rice:
- 2 cups chicken stock
- 2 tablespoons canola or peanut oil
- 1 lime, zested and juiced
- 1 cup long grain rice
- 1/4 cup chopped chives
- Ingredients
- Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or tenders, diced or thinly sliced
- Freshly ground black pepper
- 1 chile pepper, thinly sliced
- 1 (1-inch) piece fresh ginger, grated or minced
- 2 large cloves garlic, thinly sliced or grated
- 1 large red bell pepper, seeded and thinly sliced or diced
- 1/3 cup hoisin sauce
- 1/3 cup orange marmalade
- 2 tablespoons tamari sauce or low-sodium soy sauce
- 1/2 cup unsalted dry roasted peanuts
- 1 bunch scallions, thinly sliced on an angle
- Chopped cilantro, for garnish, optional
Autumn Soup
By Cindy
When I first found this recipe, I thought ground beef in soup was a bit "odd"
- 1 Lb. Ground Beef
- 1 Cup Chopped Onion
- 4 Cups Water
- 1 Cup Cut Up Carrots
- 1 Cup Diced Celery
- 1 Cup Cubed Pared Potatoes
- 2 Tsp. Salt
- 1 Tsp. Bottled Brown Bouquet Sauce (or Gravy Master)
- 1/4 Tsp. Pepper
- 1 Bay Leaf
- 1/4 Tsp. Dried Basil
- 6 Tomatoes** (see below)
- 1 Can (28 oz.) tomatoes (with liquid)can be substituted for the fresh tomatoes. Reduce water to 3 Cups. Follow directions below. The canned tomatoes break apart and give a rosy color.
Broccoli and Cheese Smashed Potatoes
By Cindy
Halve the potatoes and add to a large pot
- 1 1/2 pounds small potatoes (recommended: Yukon gold)
- 1 small head broccoli
- 1 cup whole milk
- 2 tablespoons butter
- 1 1/2 cups shredded sharp Cheddar
- Salt and freshly ground black pepper
Monkey Tail Banana Cake
By Cindy
For the cake: Preheat the oven to 350 degrees F
- Banana Cake:
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups packed light brown sugar
- 1 1/2 cups granulated sugar
- 3 large eggs
- 6 medium-size ripe bananas, mashed
- 1 (16-ounce) container sour cream
- 2 teaspoons pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking soda
- Salt
- 1 cup chopped pecans, optional
- 1 cup mini semisweet chocolate chips
- 1 (13-ounce) container chocolate-hazelnut spread (recommended: Nutella)
- Whipped Cream Cheese Frosting:
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup confectioner's sugar
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream
Chocolate Chip and Mascarpone Cupcakes
By Cindy
For the Cupcakes: Place an oven rack in the center of the oven and preheat to 325 degrees F
- Cupcakes:
- 5 ounces unsweetened chocolate, chopped
- 1 cup water
- 1/3 cup mascarpone cheese, at room temperature
- 2 1/4 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
- Ganache:
- 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
- 2/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- Special equipment: 2 (12-count) muffin pans with paper liners
Potatoes au Gratin
By Cindy
1.Preheat oven to 350°F. 2
- 1 pound frozen shredded hash brown potatoes, thawed
- 2 cups whipping cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup sliced green onions
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Potato and Kale Chips with Lemon Mayonnaise
By Cindy
Chips: Put an oven rack in the center of the oven
- Chips:
- 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
- Mayonnaise:
- 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
CHRISTMAS CRESCENT COOKIES
By Cindy
Cream butter and add sugar, vanilla and water
- 1/2 lb. butter
- 2 c. unbleached Hecker's flour
- 2 c. chopped pecans
- 5 tbsp. sugar
- 2 tsp. vanilla
- 1 tbsp. water
- 1/2 tsp. salt