Cindy's profile page
Recipes
Stuffed French Toast (Fieri 4)
By Cindy
Combine milk, eggs, nutmeg, cinnamon and vanilla in a shallow bowl
- 4 servings
- Ingredients
- 1 1/2 cups milk
- 2 eggs, beaten
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 ounces cream cheese, room temperature
- 8 (2-inch) thick slices bread
- 2 bananas, very thinly sliced
- 1 cup strawberries, very thinly sliced
- 4 tablespoons butter
- 1/4 cup powdered sugar
- Maple syrup
Chinese Orange-Barbecue Cashew Chicken
By Cindy
Place a large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons
- 3 tablespoons canola or vegetable oil
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
- Salt and black pepper
- 1 red bell pepper, chopped into 1/2 inch dice
- 1 onion, chopped into 1/2 inch dice
- 2 to 3 cloves garlic, finely chopped or grated
- 1 1-inch piece ginger, peeled and grated or finely chopped
- 1 tablespoon hot sauce
- 2 tablespoons tamari
- 1/4 cup hoisin sauce
- 1/4 cup orange marmalade
- 1/2 cup chicken stock
- 1/2 cup regular or honey-roasted cashews
- 4 scallions, thinly sliced on a bias
CHUBBY HUBBY BARS
By Cindy
1. Preheat oven to 350. Foil line and spray a 9X13" pan
- 2 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 c unsalter butter or margarine (room temperature)
- 1 c light brown sugar
- 1/2 c granulated sugar
- 2 lg eggs
- 1 Tbsp vanilla extract
- 1 c semi-sweet chocolate chips
- 1 1/2 c coarsely chopped pretzels
- 1/4 c peanut butter chips (for top)
- 1/4 c chocolate chips (for top)
- 1/4 c coarsely chopped pretzels (for top)
Rigatoni with Red Pepper, Almonds, and Bread Crumbs
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound rigatoni pasta
- 3 cups purchased garlic-flavored croutons, (about 5 ounces)
- 1/4 cup slivered almonds (about 1 ounce), toasted
- 1 cup julienned roasted red bell peppers
- 3/4 cup extra-virgin olive oil
Grandma Pizza (Cook's Country)
By Cindy
WHY THIS RECIPE WORKS: Using bread flour and lengthy kneading gave us the open-structured chewy crust we wanted, bu...
- Dough:
- SERVES 4
- If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.
- 3 tablespoons olive oil
- 3/4 cup water
- 1 1/2 cups (8 1/4 ounces) bread flour
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- Topping:
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 8 ounces mozzarella cheese, shredded (2 cups)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Cowboy Bacon Beans (Pioneer Woman)
By Cindy
Rinse the beans under cold water, sorting out any rocks/particles
- 4 cups dry pinto beans
- 1 pound thick-cut bacon, cut into pieces
- 2 whole green bell peppers, diced
- 1 whole onion, diced
- 1 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 tablespoon chili powder, optional
- 2 teaspoons salt, more to taste
- 2 teaspoons black pepper, more to taste
- 4 cloves garlic, minced
Orangecello
By Cindy
Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use)
- 7 medium navel oranges, preferably organic
- 1 (750ml) bottle vodka
- 2 1/2 cups water
- 1 1/2 cups sugar
Onion Soup with Fontina and Thyme
By Cindy
In a medium, heavy saucepan, heat the olive oil over medium heat
- 3 tablespoons olive oil
- 2 large Vidalia onions, sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 4 cups beef broth
- 4 slices ciabatta bread, cubed
- 4 ounces sliced fontina cheese
- Special equipment: 4 (1 1/2-cup) ovenproof ramekins
Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini
By Cindy
Recipe courtesy Rachael Ray
- 1 pound penne rigate or rigatoni rigate or other short cut shape
- Kosher salt
- 1 bundle Tuscan kale, stemmed and cut into large irregular shapes
- EVOO
- Freshly grated nutmeg
- 1/4 cup pine nuts
- 1/4 cup chopped walnuts
- 1 cup packed fresh basil leaves (about 50 leaves)
- 1/2 cup packed fresh flat-leaf parsley
- 2 cloves garlic
- 1/3 cup grated Parmigiano-Reggiano (a generous handful)
- 1/3 cup grated pecorino cheese
- Broiled Tomato Crostini, for serving, recipe follows
- 4 ripe plum tomatoes, halved
- 2 tablespoons fresh thyme
- Kosher salt and freshly ground pepper
- EVOO, for drizzling
- Twelve 1/2-inch-thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf
- 2 cloves garlic, halved
Sloppy Maple-BBQ Turkey Joes
By Cindy
In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1 1/2 pounds of ground turkey or ground lean turkey breast
- 1 tablespoon poultry seasoning, scant plamful
- Salt and pepper
- 1 small red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 1 cup tomato sauce
- 1/4 cup dark amber pure maple syrup
- 3 About 3 tablespoons soy sauce
- 2 About 2 tablespoons cider vinegar
- 2 About 2 tablespoons brown sugar
- 1 rounded tablespoon Dijon mustard
- 8 soft burger rolls, split
- Shredded cheddar or pepper jack cheese
- Chopped scallions, for topping
- Chopped pickles, for topping