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Recipes
Sausage, Pepper and Onion One-Pot
By Cindy
Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive o...
- 2 pounds Italian hot and/or sweet sausages
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons fennel seed
- 1 red chile pepper, thinly sliced
- 2 cubanelle peppers, thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 2 large red or yellow onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 (15-ounce) can tomato sauce or stewed tomatoes
- A generous handful flat-leaf parsley, finely chopped
- A loaf ciabatta bread*
- Cook's Note: Wrap the bread in plastic or freeze if not using within 24 hours
Chocolate Rice Pudding
By Cindy
In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest
- 5 cups whole milk
- 2/3 cup Arborio rice
- 3/4 cup sugar
- 1 1/2 teaspoons orange zest (from 1 medium orange)
- 1 vanilla bean, split lengthwise
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 tablespoons orange liqueur
- 1 cup semisweet chocolate chips
Roast Pork Tenderloins with Roasted Carrot, Parsnip, Potato and Warm Apple and Savoy Cabbage Slaw
By Cindy
Heat oven to 400°F. Season the pork liberally with salt and pepper, sprinkle evenly with granulated onion and ga...
- 2 pork tenderloin filets, 1 package, trimmed of silver skin
- Kosher salt and pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 cup grainy Dijon mustard
- 2 tablespoons fennel seed
- 3 carrots, sliced on an angle
- 2 parsnips, sliced on an angle
- 1 large Russet potato, scrubbed well, skin left on, thinly sliced
- 3 About 3 tablespoons EVOO – Extra Virgin Olive Oil, to coat
- 3 tablespoons butter
- 2 Honeycrisp apples, peeled and chopped
- 1 small head of Savoy cabbage, cored, quartered and thinly sliced
- 1/2 cup apple cider
- 2 tablespoons cider vinegar
- 2 tablespoons light brown sugar
Prosciutto Ravioli
By Cindy
Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 4 ounces thinly sliced prosciutto, chopped
- 2 large egg yolks
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 48 wonton wrappers
- 1/2 cup (1 stick) butter
- 1 1/2 teaspoons dried oregano
- Freshly grated pecorino
Mushroom and Pecorino Salad
By Cindy
Directions Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teasp...
- 1 pound white button mushrooms, thinly sliced
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 large celery stalks, thinly sliced crosswise
- 1/2 cup chopped fresh parsley leaves
- 1 cup (about 5-ounces) crumbled Pecorino Romano
Michael Symon's Spaghetti Squash Fritters
By Cindy
step 1 ingredients 1 Medium Spaghetti Squash (cooked and shredded) instructions Cut squash ...
- 1 Medium Spaghetti Squash (cooked and shredded)
- 1 teaspoon Kosher Salt or Coarse Sea Salt
- 1/8 teaspoon Nutmeg (grated)
- 1 1/2 tablepsoons chopped Fresh Sage plus whole leaves for
- garnish
- 1 Scallion (green and white parts) thinly sliced on the bias
- 2 teaspoons Garlic (minced)
- 1/2 teaspoon Freshly ground Pepper
- 4 oz Bleu Cheese (coarsely chopped or crumbled)
- Zest of 1 Orange
- 1 Large Egg
- 3 tablsepoons All-Purpose Flour
- Canola Oil for deep frying
Brown Sugar-Glazed Butternut Squash
By Cindy
WHY THIS RECIPE WORKS: For the sweet element of the glaze for our Brown Sugar-Glazed Butternut Squash, tasters pref...
- 1 butternut squash (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch chunks
- 1/4 cup packed dark brown sugar (see note)
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon cider vinegar
- Note: We like the deeper flavor of dark brown sugar in this recipe, but light brown sugar can be substituted.
Five Spice Barbequed Turkey Sliders with Mango Relish
By Cindy
In a medium mixing bowl, add turkey, five spice powder, ginger, garlic, salt, pepper and chives
- 1 pound ground turkey or turkey breast
- 2 teaspoons five spice powder, about 2/3 palmful
- 1 inch fresh ginger root, peeled and grated or minced
- 1 clove garlic, grated or finely chopped
- Salt and pepper
- 1/4 About 1/4 cup fresh chives, finely chopped
- 1 tablespoon vegetable oil
- 1/4 cup hoisin sauce, Chinese-style barbeque sauce available in the Asian food aisle of market
- 1/2 mango, peeled, pitted and finely diced
- 1/4 bell pepper, seeded and chopped into fine dice
- 1/4 medium red onion, chopped into fine dice
- 1 lime
- 1 tablespoon honey
- 1 small head of butter or bibb lettuce
- 8 small brioche rolls, dinner rolls or packaged slider rolls, such as Pepperidge Farm
Crunchy Ranch Taters
By Cindy
1. Preheat the oven to 350ºF
- 1 cup ranch salad dressing
- 1 cup sour cream
- 3/4 cup shredded Cheddar cheese, divided
- 1/4 cup crumbled cooked bacon
- 6 to 8 potatoes, scrubbed, cooked, cut lengthwise into quarters
- 1/2 teaspoon salt
- 1 cup crushed cornflakes
- 2 tablespoons butter, melted
Roast Pork Tenderloins with Roasted Carrot, Parsnip, Potato and Warm Apple and Savoy Cabbage Slaw
By Cindy
Heat oven to 400°F. Season the pork liberally with salt and pepper, sprinkle evenly with granulated onion and gar...
- 2 pork tenderloin filets, 1 package, trimmed of silver skin
- Kosher salt and pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 cup grainy Dijon mustard
- 2 tablespoons fennel seed
- 3 carrots, sliced on an angle
- 2 parsnips, sliced on an angle
- 1 large Russet potato, scrubbed well, skin left on, thinly sliced
- 3 About 3 tablespoons EVOO – Extra Virgin Olive Oil, to coat
- 3 tablespoons butter
- 2 Honeycrisp apples, peeled and chopped
- 1 small head of Savoy cabbage, cored, quartered and thinly sliced
- 1/2 cup apple cider
- 2 tablespoons cider vinegar
- 2 tablespoons light brown sugar