Cindy's profile page
Recipes
David's Baked Corn Casserole
By Cindy
In a large bowl, combine all ingredients and mix thoroughly
- 1 box corn muffin mix
- 14 oz can creamed corn
- 2 cups fresh corn (cut from the cob) OR 14 oz can whole kernel corn (drained)
- 1 stick butter (softened)
- 1 cup sour cream
- 1 egg
Orechiette with Sausage, Beans, and Mascarpone
By Cindy
Directions Bring a large pot of salted water to a boil over high heat
- 1 pound orechiette pasta
- 2 tablespoons olive oil
- 1/2 pound turkey sausage, casing removed
- 1 small onion, chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 tablespoons chopped fresh oregano leaves
- 1/2 cup mascarpone cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Short Rib Ragu with Drunken Pappardelle
By Cindy
Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense
- 2 tablespoons extra-virgin olive oil
- 1 large or 2 medium carrots, peeled and finely chopped
- 2 medium onions, finely chopped
- 2 to 3 ribs celery with leafy tops, finely chopped
- 3 to 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 1 bay leaf
- 3 tablespoons tomato paste
- 2 cups beef stock
- 4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid
- 1 pound pappardelle pasta
- 1 (750 ml) bottle dry red wine
- Pecorino Romano cheese
- Fresh flat-leaf parsley, leaves picked and chopped
French Onion Egg Noodle Casserole
By Cindy
Heat 1 tablespoon EVOO, a turn of the pan, in a skillet over medium-low to medium heat
- 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 3 tablespoons butter
- 3 large onions, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 1 large fresh bay leaf
- Salt and pepper
- 1/2 cup dry white wine
- 2 cups beef stock
- 1 pound extra-wide egg noodles
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 4 cups watercress leaves, loosely packed (2 bunches)
- Juice of 1 lemon
- Drizzle of honey
Chicken Breasts with Chestnut Stove Top Stuffing and Balsamic Cream Gravy
By Cindy
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- 4 tablespoons EVOO – Extra Virgin Olive Oil
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 leeks, cleaned and chopped
- 1 cup chopped chestnuts, jarred or fresh roasted
- 1 1/2 cups stock, divided
- 4 slices (each about an inch thick) brioche or challah bread
- 4 tablespoons butter, divided
- 1/4 cup flat-leaf parsley, chopped
- 1 tablespoon thyme leaves, a few sprigs
- 2 tablespoons flour
- 1/3 - 1/2 cup heavy cream
- 2 tablespoons aged balsamic vinegar
Fry Sauce
By Cindy
Measure out the ketchup and mayonnaise into a bowl and mix together
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- Hot sauce, for spice, optional
Prosciutto Wrapped Chile Shrimp with Green Onions
By Cindy
Heat a grill or grill pan to medium
- 3 tablespoons EVOO
- 4 scallions, white parts finely chopped and green parts thinly sliced on an angle
- 1 Fresno chile, finely chopped, or 1 1/2 teaspoons ground red pepper
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- 16 jumbo shrimp, tails on and deveined
- 16 thin slices prosciutto
Roman-style Chicken
By Cindy
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto
By Cindy
In a large, heavy skillet, heat the oil over low heat
- 3 tablespoons olive oil
- 3 large onions, sliced (about 4 cups)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon herbs de Provence
- 1 teaspoon sugar
- 1 ball purchased pizza dough (about 12 to 16 ounces)
- 3 ounces goat cheese, crumbled (about 1/2 cup)
- 2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
- Parsley or rosemary sprigs, for garnish
- Special equipment: 2 1/2-inch round cookie cutter
Apple Fritters
By Cindy
Heat 2 tablespoons oil to 375 degrees F
- 2 tablespoons oil
- 1 egg, beaten
- 1/2 cup milk
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- 1 cup self-rising flour
- 3 apples peeled, cored and sliced horizontally, about 1/4-inch thick
- Powdered sugar, optional