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Recipes
Sticky Cider-Soy Chicken Legs and Spicy Peanut Noodle Salad
By Cindy
Reduce cider to 1/4 cup in a small pot; let cool
- Sticky Cider-Soy Chicken Legs
- 3/4 cup cloudy cider
- 3 tablespoons Worcestershire sauce
- 3 tablespoons cider vinegar
- 1/3 cup Tamari, aged soy sauce
- 1 tablespoon coarse black pepper
- 6 cloves garlic, crushed
- 2 fresh bay leaves
- 12 large chicken drummers/legs
- 2 to 3 tablespoons canola or vegetable oil
- 1/2 cup chicken stock
- Peanut Noodles
- 1 pound whole wheat or farro spaghetti
- Salt
- 1/4 cup creamy peanut butter
- 1/3 cup Tamari, aged soy sauce
- 1/4 cup apple cider
- 2 tablespoons rice wine vinegar
- 1/2 cup chicken or vegetable stock
- 2 cloves garlic, finely chopped
- 1 inch ginger root, grated
- 1 tablespoon sesame oil
- Sriracha hot sauce, to taste
- 1 bunch scallions, thinly sliced
- 1/2 cup dry roasted peanuts, chopped
Spanish Style Chicken and Dumplings
By Cindy
In a small sauce pot combine the stock and saffron, bring to a boil over medium heat
- 1 quart chicken stock
- 2 pinches saffron
- 2 tablespoons extra-virgin olive oil
- 3/4 pound chorizo, casings remove and chopped or crumbled
- 1 pound boneless, skinless chicken thighs or breast tenders, diced
- 3/4 pound medium to large white mushrooms, quartered
- 1 medium onion, chopped
- 2 to 3 large cloves garlic, chopped
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves
- 2 rounded tablespoons all-purpose flour
- 1/3 to 1/2 cup dry sherry
- 1 small box biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, (recommended: Jiffy)
- 1/4 cup finely chopped flat-leaf parsley
- 1 teaspoon paprika
Gingerbread Boy Cookies Recipe
By Cindy
The ideal gingerbread cookie recipe
- 1/2 cup butter, cubed
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 teaspoons white vinegar
- 1 egg, lightly beaten
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Decorating icing, nonpareils, red-hot candies or candies of your choice, optional
Sweet Potatoes with Honey (Smashed)
By Cindy
Boil potatoes until tender, drain and return them to the hot pot
- 2 1/2 pounds sweet potatoes, peeled and chopped
- 1 cup chicken stock
- 1/4 cup honey
- Juice of 1 lemon
- Salt and pepper
- Freshly grated nutmeg, to taste
Coffee Pie
By Cindy
Pour milk into a medium saucepan
- 1 1/2 cup cold milk
- 1 envelope unflavored gelatin
- 3/4 cup sugar, divided
- 1/8 Tbsp salt
- 4 eggs, separated
- 2 Tbsp instant coffee powder
- 2 Tbsp water
- 1 prepared graham cracker crust or (see below)
- Whipped cream
- Make your own graham cracker crust to save a little money on this Coffee Pie. Combine 1-1/4 cups graham cracker crumbs with 3 tablespoons sugar and 1/3 cup melted butter. Press into a pie pan and proceed with recipe.
Herbed Mashed Potatoes
By Cindy
1. Put potatoes into a large pot and cover with 3 inches cold water
- 4 4 1-inch medium-size russet potatoes, peeled and cut into 1-inch chunks
- 4 4 4 tablespoons unsalted butter
- 4 4 4 garlic cloves, minced
- 1 1 1 tablespoon chopped fresh rosemary
- 1 1 1 tablespoon picked fresh thyme leaves
- 1 1 1 cup heavy cream
- Kosher or sea salt plus freshly cracked pepper
Fennel Slaw with Prosciutto and Pistachio Pesto
By Cindy
Directions For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a foo...
- Pistachio Pesto:
- 2 cups (lightly packed) flat-leaf parsley
- 3/4 cup shelled and toasted pistachios
- 1 tablespoon fresh thyme leaves
- 3 garlic cloves
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Fennel Slaw:
- 4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
- 4 ounces prosciutto, thinly sliced
Fusilli with Shrimp, Orange and Arugula
By Cindy
For the Pasta: Bring a large pot of salted water to a boil over high heat
- Pasta:
- 1 pound fusilli pasta
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- 1 pound medium shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons white wine
- Vinaigrette:
- 1 teaspoon lemon zest
- 1/4 cup lemon juice (about 1 lemon)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Salad
- 2 large oranges
- 5 ounces arugula
- 15 (5 ounces) large pitted green olives, halved
Smoked Mozzarella and Sun-dried Tomato Cigars
By Cindy
Preheat the oven to 325 degrees F
- 6 sheets phyllo dough
- 4 tablespoon butter, melted
- 8 ounces smoked mozzarella, sliced 1/4-inch thick
- 8 ounces sun-dried tomatoes, drained
- 1/2 cup extra-virgin olive oil
- 1/4 cup Prosecco
- 2 tablespoons cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 cups field greens
Lidia Bastianich's Mushroom Ragù Rigatoni
By Cindy
Yields: About 6 cups, enough for 3 pounds pasta, freeze 4 cups and use 2 cups to dress one pound of rigatoni Squ...
- 1/2 ounce dried porcini mushrooms (about 1/2 cup loosely packed pieces), soaked in 1 1/2 cups warm water for a few minutes, until reconstituted
- 2 1/2 pounds small, firm, fresh mixed mushrooms
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, a tender stem about 4 inches long
- 1 sprig fresh sage with 4 big leaves or more smaller ones
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 1 medium onion, finely chopped (about 1 cup)
- 1 cup finely chopped shallots
- 1/2 teaspoon salt, plus more to taste, divided
- 6 tablespoons tomato paste
- 1 cup dry Marsala
- 4 cups hot chicken or vegetable stock, divided
- Freshly ground black pepper
- 1 pound Lidia’s Rigatoni
- 1/2 cup grated Grana Padano