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Recipes
Cream Cheese Pound Cake
By Cindy
WHY THIS RECIPE WORKS: In this cake, cream cheese adds richness and tangy flavor to classic, buttery pound cake
- SERVES 12 TO 14
- 3 cups (12 ounces) cake flour
- 1 teaspoon salt
- 4 large eggs plus 2 large yolks, room temperature
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 cups (21 ounces) sugar
- 24 tablespoons (3 sticks) unsalted butter, softened
- 6 ounces cream cheese, softened
Rachael Ray: Rachael's Daytime Talkshow
By Cindy
Yields: 4 Preparation Preheat oven to 350ºF
- Share:
- 1 pound ground pork or veal
- Zest of 1 lemon
- 1/2 cup flat-leaf parsley, a couple of handfuls
- 3 large cloves garlic, finely chopped, divided
- 1 cup panko or fresh breadcrumbs
- Salt and pepper
- 1 large egg
- 1/4 cup whole milk
- 1/ 2 to 2/3 cup grated Parmigiano-Reggiano cheese, divided
- 2 tablespoons plus 1/4 to 1/3 cup EVOO – Extra Virgin Olive Oil
- 2 cups shelled spring peas or frozen organic peas, defrosted
- 1 cup chicken stock
- 1/2 cup basil
- 1/2 cup mint, a couple of small handfuls
- 1/2 cup crème fraiche
- 1 pound spaghetti
- 1 cup chicken stock
Roasted Winter Vegetables (David Venable)
By Cindy
Preheat oven to 450°F. In a large bowl, toss the carrots, onion, sweet potato, parsnips, turnip, zucchinis, and g...
- 2 large carrots peeled and cut into 3/4-inch chunks
- 1 medium onion, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 medium parsnips, peeled and cut into 1-inch cubes
- 1 turnip, peeled and cut into 1 inch cubes
- 2 small zucchinis, quartered
- 3 cloves garlic, peeled and chopped
- 3 Tbsp extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme
- 1/2 Tbsp. Kosher salt
- 2 Tbsp. fresh parsley, chopped
- 2 Tbsp. fresh Parmesan cheese
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
By Cindy
For the Gnocchi: Preheat the oven to 425 degrees F
- For the Gnocchi:
- 2 pounds sweet potatoes
- 2/3 cup whole milk ricotta cheese
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
- For the Maple Cinnamon Sage Brown Butter:
- 1/2 cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Thimbles with Mushrooms and Artichokes
By Cindy
Directions Place the olive oil in a large, heavy skillet over medium-high heat
- 3 tablespoons olive oil 1 small onion, finely chopped
- 1 pound mushrooms, trimmed, cleaned and finely chopped
- 1 teaspoon kosher salt, plus 3/4 teaspoon
- 1 cup dry Marsala wine
- 1 pound thimble pasta
- 1/2 pound frozen artichoke hearts, thawed
- 3/4 cup grated Parmesan
- 1/2 cup cream
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon freshly ground black pepper
Fried Ravioli
By Cindy
Directions Pour enough olive oil into a large frying pan to reach a depth of 2 inches
- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs
- 1 box store-bought cheese ravioli (about 24 ravioli)
- 1/4 cup freshly grated Parmesan
- 1 jar store bought marinara sauce, heated, for dipping
Duchess Potatoes
By Cindy
Preheat the oven to 375 degrees F
- 5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
- 8 egg yolks
- 1 stick butter, softened
- Salt and freshly ground black pepper
- Nutmeg
- 1 1/4 cup heavy cream
- 1 whole egg
Hearty Italian Chicken and Vegetable Soup
By Cindy
1. Heat the oil in a Dutch oven set over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- Pinch crushed red pepper flakes
- 6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
- 6 (3-inch) strips lemon zest, cut from 1 lemon
- 1 small head fennel, thinly sliced (2 cups), fennel tops reserved
- 1 1/2 pounds bone-in chicken breasts, skin removed
- 8 cups low-sodium chicken broth
- A 2-3 inch piece Parmesan rind, optional
- 2 carrots, sliced (1 cup)
- 2 stalks celery, sliced (1 cup)
- Kosher salt
- 2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
- 3 cups baby spinach
- 2 tablespoons grated Parmesan, plus extra for passing
- Lemon juice
Pretzel and Peanut-Crusted Chicken
By Cindy
Preheat oven to 300°F Place pretzels and peanuts in a food processor or blender and grind until fine
- 1 bag salted pretzels, any shape
- 1/2 cup coarsely chopped honey-roasted peanuts
- 3 sprigs fresh thyme, leaves removed
- Salt and pepper
- 2 eggs
- 16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
- 1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
- Honey mustard or barbeque sauce, for drizzling
Mushroom-Stuffed Baby Swiss Burgers
By Cindy
Heat EVOO, 2 turns of the pan, over medium-high heat with butter
- 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 2 tablespoons butter
- 1 pound cremini mushrooms, chopped
- Salt and pepper
- 1 onion chopped
- 2 cloves garlic, grated
- 12 slices Sargento Baby Swiss Slices, divided
- 1 1/2 pounds ground sirloin
- 2 tablespoons Worcestershire sauce
- 1 tomato, sliced
- 1 head green leaf lettuce
- 1 red onion, sliced
- 4 burger rolls