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Recipes
Apple Dumpples
By Cindy
Pre-heat oven to 350F. Rinse apples and cut into fours
- 4 organic Granny Smith apples recommended but may substitute for Golden Delicious.
- 2 cans of croissants or homemade dough
- 1 c. sugar
- 1 1/4 c. butter
- 1 tsp. vanilla or almond extract
- 1/2 can of Sprite or Sierra Mist soda pop
- 1/2 c. sugar/cinnamon mix
Caramel Apple Cake
By Cindy
Butter a 9-by-3-inch round cake pan
- For the Caramel and Apples:
- 4 tablespoons unsalted butter, plus more for the pan
- 3 cups sugar
- 5 tablespoons light corn syrup
- 1 cup heavy cream
- 4 large Golden Delicious apples (1 3/4 to 2 pounds)
- For the Batter:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sour cream
- 1/3 cup fresh orange juice
- 1 tablespoon vanilla extract
- 1 stick unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
Cheese Ravioli
By Cindy
Make the pasta: Combine the flour and salt in a large mixing bowl and toss well
- PASTA:
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt, plus 2 teaspoons for the cooking water
- 2 large eggs
- 1 tablespoon water
- 2 tablespoons olive oil, plus 1 tablespoon for the cooking water
- 1 quart tomato sauce, heated
- FILLING:
- 3/4 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 egg yolk
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- Pinch of nutmeg
Lemon-Basil Potatoes
By Cindy
Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pe...
- 16 baby new potatoes, halved
- 2 cups low-sodium chicken stock
- 1/2 cup fresh lemon juice, plus 2 teaspoons
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh basil leaves
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By Cindy
Preheat the oven to 400 degrees F
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Cannoli-Stuffed French Toast Nuggets
By Cindy
In a small bowl, combine ricotta cheese, chocolate chips, and 1/2 teaspoon vanilla extract, and sweetener, and mix...
- 3 tablespoons fat-free ricotta cheese
- 2 teaspoons mini semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 no-calorie sweetener packet
- 1 light hot dog bun (about 80 calories - whole wheat)
- 1/4 cup fat-free liquid egg substitute
- 1/4 teaspoon cinnamon
- 2 teaspoons light whipped butter or light buttery spread
- 1/2 teaspoon powdered sugar
- Sugar-free pancake syrup, for topping, optional
Potstickers
By Cindy
In a mixing bowl, combine the pork, ginger, garlic, whites of scallions, 5-spice powder, hot sauce, 1 tablespoon s...
- 1/2 pound ground pork
- 1 1/2-inch knob ginger, peeled and finely grated
- 1 clove garlic, finely chopped or grated
- 2 to 3 scallions, thinly sliced, green tips reserved for garnish
- 1 teaspoon Chinese 5-spice powder
- A few dashes Sriracha or hot sauce
- 2 tablespoons sesame oil, divided
- 4 tablespoons soy sauce, divided
- 16 round wonton wrappers
- 1 tablespoon vegetable or peanut oil
- 1/4 cup chicken stock or water, plus more as needed
Tre Colore Pesto and Grilled Steak with Quick Roasted Tomatoes and Garlic
By Cindy
Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting)
- Four 7 to-8-ounce flat-iron steaks or filet steaks
- 1 bulb garlic
- 12 plum tomatoes, halved lengthwise
- 3/4 cup EVOO, plus more for drizzling
- Kosher salt and freshly ground pepper
- 3 tablespoons pine nuts
- 1 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 1 head Belgian endive, sliced
- 1/2 head radicchio, chopped
- A handful of fresh thyme sprigs, leaves stripped
- Juice of 1 lemon
- 2 small handfuls grated Parmigiano-Reggiano
- Ciabatta bread, grilled or warmed in the oven, split and charred or warmed
Rachael Ray: Rachael's Daytime Talkshow
By Cindy
Yields: 4-6 Preparation Preheat oven to 400°F
- Share:
- 2 large heads cauliflower
- 3 tablespoons EVOO - Extra Virgin Olive Oil
- Salt and black pepper
- For the Topping:
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 3 tablespoons butter
- 1 garlic clove, grated
- Zest of 1 lemon
- 2 tablespoons parsley, chopped
- 1 cup breadcrumbs
- For the Sauce:
- 2 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- Salt and black pepper
- Freshly grated nutmeg
- 1 cup ricotta cheese
Lemongrass and Ginger Egg Drop Soup with Rainbow Chard
By Cindy
In a saucepot add the stock, water, lemongrass, garlic, chile pepper, and a couple inches of thick-sliced ginger
- 1 quart chicken stock
- 2 cups water
- A few stems lemongrass cut into 3-inch lengths
- 1 large clove garlic, crushed
- 1 chile pepper, split
- 1 (3 to 4-inch) piece fresh ginger
- 2 extra-large eggs
- 4 scallions, thinly sliced on an angle
- 2 cups thinly shredded rainbow chard, packed