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Recipes
Crunchy Parmesan Chicken Tenders
By Cindy
Directions Preheat the oven to 500 degrees F
- 4 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders (about 18)
- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1 1/4 cups freshly grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs
UPSIDEDOWN APPLE PECAN PIE
By Cindy
1. rub soft butter on bottom and sides of deep dish pie pan , place pecans round side down till cover whole insid...
- 2 store bought pie crust
- 6 c cored and sliced apples
- 1 1/2 c pecan halfs
- 1 stk butter, softened
- 1 1/8 tsp cinnamon, ground
- 1/2 tsp nutmeg
- 1 1/2 c brownsugar
- 1/2 c white sugar
- 2 Tbsp lemon juice, fresh
- 3 Tbsp all purpose flour
- 1 Tbsp apple pie spice
- 1 tsp vanilla extract
Antipasto Salad
By Cindy
Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper
- 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 1/2 cup hard salami, cut into strips (about 3 ounces)
- 1/2 cup smoked turkey, cut into strips (about 3 ounces)
- 1/4 cup provolone cheese, cut into strips
- 1/4 cup grated Asiago cheese
- 2 tablespoons green olives, halved and pitted
- 2 tablespoons roasted red peppers, cut into strips
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Chocolate-Cherry-Coconut Macaroons
By Cindy
These moist, chewy cookies are packed with chunks of dark chocolate, dried cherries, shredded coconut and toasted p...
- 4 egg whites
- 2 1/2 cups sweetened shredded coconut
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- Scant 1/4 teaspoon salt
- 1/4 cup dried tart cherries, coarsely chopped
- 2/3 cup pecan or walnut halves, toasted, coarsely chopped*
- 2 oz. semisweet or bittersweet chocolate, chopped, or 1/3 cup chocolate chips
Hazelnut Chocolate Chip Cookies
By Cindy
Preheat oven to 325 degrees F
- 1/2 cup old-fashioned oats
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
- 1 cup hazelnuts, toasted, skinned and chopped
- 1 (12-ounce) bag semisweet chocolate chips
Ricotta Pie
By Cindy
Directions To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt
- Crust:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold vegetable shortening, cut into bits
- 1 large egg, beaten lightly
- 2 to 3 tablespoons ice water
- Filling:
- 1 1/2 pounds ricotta, drained well
- 3/4 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup diced candied fruit
- 1/2 cup semisweet chocolate chips
Artichoke and Tomato Panzanella
By Cindy
Directions Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
- 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
- 3 large, red tomatoes, cut into wedges
- 1 cup pitted black olives, halved
- 3/4 cup chopped, fresh basil leaves (about 1 bunch)
- 2/3 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup white wine vinegar
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
Pizzette with Gorgonzola, Tomato and Basil
By Cindy
Directions Preheat the oven to 475 degrees F
- 8 ounces purchased pizza dough
- 3 ounces Gorgonzola, crumbled
- 3 ounces cherry tomatoes, quartered
- 2 teaspoons extra-virgin olive oil
- 1/4 cup fresh basil leaves, torn into pieces
- Salt and freshly ground black pepper
Peanut Butter–Berry Pie
By Cindy
PREPARATION Heat oven to 350°
- 1 All-Purpose Crust, Oat Variation
- 2 tablespoons seedless raspberry jam, warmed
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups evaporated milk
- 1/2 cup reduced-fat peanut butter
- 1/4 cup packed light brown sugar
- 1 cup mini-marshmallows
- 1 pint fresh raspberries
Pomegranate, Arugula Salad
By Cindy
To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine
- 1/4 cup pomegranate molasses
- 1/2 lemon, juiced
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 6 cups lightly packed arugula, leafy hydroponic - if available
- 1 pomegranate, seeds only
- 1/4 cup Parmigiano-Reggiano shavings
- 1/4 cup toasted walnuts
- 1 shallot, sliced