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Recipes
Banana Cake with Chocolate Glaze
By Cindy
Preheat oven to 325 degrees F (160 degrees C)
- Banana Cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 3 overripe bananas, mashed
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- Chocolate Glaze:
- 12 ounces (2 cups) semi-sweet chocolate
- 8 tablespoons butter
Monte Cristo Waffle-Wiches
By Cindy
Preheat waffle iron to medium heat
- 1 tablespoon Dijon mustard
- 4 eggs
- 1/2 cup milk
- Salt and pepper
- 2 tablespoons butter, melted
- 8 slices white or brioche bread
- 1 cup shredded Gruyère cheese
- 1/4 pound deli-sliced ham
- 1/4 pound deli-sliced turkey
Perfect Pot Roast (Pioneer Woman)
By Cindy
Preheat the oven to 275 degrees F
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Blanched Broccoli and Cheese Dipping Sauce
By Cindy
Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water
- 2 heads broccoli, cut into florets
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups grated mild Cheddar
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon Cajun spice
- 1/4 teaspoon mustard powder
- Black pepper
Thai-Style Chicken with Basil and Pineapple
By Cindy
In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil
- 2-3/4 cups chicken stock
- 2 tablespoons butter
- 1-1/2 cups Jasmine or other white rice
- Peanut or vegetable oil, for stir-frying
- 1-1/2 pounds boneless, skinless chicken breast or thigh meat, chopped into bite-size pieces
- Finely ground white or black pepper
- 1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)
- 1 bell pepper-seeded, quartered lengthwise and thinly sliced
- 1 red Fresno (milder) or Thai (hotter) chili pepper, seeded and thinly sliced or finely chopped
- 1 piece (1 1/2 inches) fresh ginger, grated or minced
- 3 to 4 large cloves garlic, chopped
- 2 About 2 tablespoons kecap manis (an Indonesian condiment), or substitute 2 tablespoons Tamari and 1 teaspoon sugar
- 1-1/2 to 2 tablespoons fish sauce
- 1 cup basil leaves (about 20 to 24), torn
- 1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 teaspoon zest
- 1-1/2 cups Jasmine or other white rice
Teriyaki Pork Chops with Pineapples and Peppers
By Cindy
In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil to a boil
- 3 cups chicken stock
- 3 tablespoons vegetable oil
- 1 cup white rice
- 1 cup shelled edamame
- 1 small bunch scallions, cut into 1-inch lengths
- 4 thick cute (1 1/2 inches thick) boneless pork shoulder chops
- Salt and pepper
- 1/2 ripe pineapple, cut into chunks
- 2 red, orange or green bell peppers, cut into bite-size chunks
- 1 jalapeno chili, seeded and finely chopped
- 1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
- Juice of 2 limes
- 3 tablespoons honey or agave syrup
- One 1-inch piece fresh ginger, thinly sliced crosswise
Holiday Gingerbread Cookies
By Cindy
Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy...
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup mild molasses
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- Royal Icing, recipe follows
Lemon-Mint Cake with Lemon Syrup
By Cindy
Fresh mint sprigs, for garnish Preheat oven to 350 degrees F
- Cake:
- Butter, for greasing
- Flour, for dusting
- 3 eggs, separated, at room temperature
- 1 cup sugar, divided
- 1/4 cup vegetable oil
- 1/8 teaspoon salt
- 8 mint sprigs, leaves chopped
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- Syrup:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- Directions
- Fresh mint sprigs, for garnish
Fregola Salad with Fresh Citrus and Red Onion
By Cindy
Directions For the orange oil: Combine the olive oil and the orange zest in a small bowl and set aside
- For the orange oil:
- 1/2 cup extra-virgin olive oil
- 1 orange, zested
- For the salad:
- 8 cups chicken broth
- 1 pound fregola pasta (or orzo)
- 1 orange
- 1 pink grapefruit
- 1 small red onion, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1/4 cup chopped fresh basil leaves
- 1/2 tablespoon fennel seeds, lightly toasted
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper