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Recipes
Beef Teriyaki Kebabs
By Cindy
1. Combine soy sauce, brown sugar, lemon juice, garlic and corn oil in a large bowl and mix well
- 1/2 cup soy sauce
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon corn oil
- 1 1/2 pounds beef sirloin, cut into 1-inch cubes (about 20 cubes)
- 1 small pineapple, cut into 1-inch cubes (about 20 cubes)
Flat Apple Pie with Perfect Pie Crust
By Cindy
Preheat the oven to 375 degrees F
- 5 Granny Smith apples, peeled and sliced
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Juice of 1/2 lemon
- 1 recipe Perfect Pie Crust, recipe follows
- 6 tablespoons butter
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 1/2 sticks cold butter
- 3/4 cup vegetable shortening
- 1 egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
Fresh Salsa
By Cindy
1.Preheat oven to 400 degrees F (200 degrees C)
- 4 jalapeno chile peppers
- 5 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (28 ounce) can whole peeled tomatoes
Sloppy Joe Manicotti
By Cindy
In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes
- 1 12-piece package manicotti shells
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 small onion, finely chopped
- 3/4 pound ground beef
- 1 28-ounce can tomato sauce
- 1 tablespoon brown sugar
- 2 tablespoons Worcestershire sauce
- Salt
- 1 cup shredded cheddar cheese
Sea Bass alla Fiorentina
By Cindy
Directions Season both sides of the fish with salt and pepper
- 4 (6-ounce) pieces sea bass
- 1/4 teaspoon salt, plus more for seasoning fish
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
- 2 cups all-purpose flour
- 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
- 3 garlic cloves, chopped
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup water
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves
Quick Rosemary Chicken and Potatoes
By Cindy
Preheat oven to 450˚F. Place the potatoes, cauliflower and garlic in a pot with tight-fitting lid
- 1 pound baby Yukon Gold potatoes
- 1 small head cauliflower, cut into florets
- 8 cloves garlic, smashed and peeled
- Salt and pepper
- 1 cup chicken stock
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 4 bone-in, skin-on chicken breast pieces, halved across the breasts with sharp knife
- 4 sprigs rosemary, finely chopped
- 1 cup dry white wine
- Optional garnishes: giardiniera or balsamic drizzle
Baked Acorn Squash with Brown Sugar and Butter
By Cindy
Preheat oven to 400 degrees F
- 1 acorn squash, cut in 1/2
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- 2 tablespoons maple syrup
- Salt
- Freshly ground black pepper
Hungarian Sliced Steak with Brown Butter Gnocchi
By Cindy
Remove the meat from the refrigerator and let it come up to room temperature
- 1 tablespoon smoked paprika
- 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
- 1 tablespoon grill seasoning
- 1 1/2 to 2-pound boneless top sirloin steak (about an inch thick)
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 red bell peppers, seeded and sliced
- 1 large onion, sliced
- 3 to 4 garlic cloves, finely chopped or grated
- Salt and freshly ground black pepper
- 1 1-pound package store-bought gnocchi
- 3 tablespoons butter
- 1/4 cup (about a handful) parsley, chopped
- Sour cream, to pass at table
Shells with Crispy Pancetta and Spinach
By Cindy
Directions Preheat the oven to 375 degrees F
- Shells:
- 1 (12-ounce) package jumbo shells pasta
- 2 tablespoons olive oil
- 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
- 2 pounds frozen spinach, thawed and drained
- 1 (15-ounce) container whole milk ricotta
- 1 cup grated asiago cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- Sauce:
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 cup cream
- 2 cups grated asiago cheese, plus 1/4 cup
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
Ranch-Style Potato Skins
By Cindy
Preheat oven to 425ºF. Scrub the potatoes of any excess dirt and prick them each several times with a fork
- 4 Idaho potatoes
- Extra-virgin olive oil (EVOO), for drizzling
- Salt and freshly ground black pepper
- 1 pint cherry or grape tomatoes
- 1 cup buttermilk
- 1 clove garlic, grated
- A few dashes hot sauce
- 1 tablespoon (about a palmful) flat leaf parsley, chopped
- 1 tablespoon (about a palmful) dill, chopped
- 1 tablespoon (about a palmful) fresh chives, chopped
- 1 cup shredded cheddar cheese