Cindy's profile page
Recipes
Lazy Bolognese-Style Lasagna
By Cindy
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound wavy lasagna noodles, broken into irregular pieces
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 1/2 pounds ground beef
- 1 onion, finely chopped
- 2 to 3 large cloves garlic, finely chopped
- 1 small carrot, finely chopped or grated
- 1 spring of rosemary, finely chopped
- A sprinkle ground cloves
- 1/4 cup tomato paste
- 1 cup white wine
- 2 cups beef stock
- 3 tablespoons butter
- 2 rounded tablespoons flour
- 2 cups whole milk
- Freshly grated nutmeg, to taste
- Freshly grated Parmigiano-Reggiano cheese
Chicken Cacciatore Savory Slow-Cooked
By Cindy
Heat the oil in a 12-inch skillet over medium-high heat
- 1 tablespoon olive oil
- 3 pounds chicken parts, skin removed
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning, crushed
- 1 can (28 ounces) crushed tomatoes in puree
- 1 pound mushrooms, cut in half (about 5 cups)
- 2 medium onions, chopped (about 2 cups)
- 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
- 1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 cup cornstarch
- 1 package (1 pound) pappardelle or fettuccine, cooked and drained
McAlister Potatoes
By Cindy
Recipe courtesy Guy Fieri
- 1 cup sour cream
- 1/2 cup peppadew peppers, chopped
- 1/4 cup white wine
- 3 pounds baby Yukon potatoes
- 2 tablespoons kosher salt, plus more for seasoning
- 3/4 pound bacon, diced
- 2 yellow onions, diced
- 4 tablespoons olive oil, divided
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons grated Parmesan
Pizza Sauce (Pioneer Woman)
By Cindy
Add a tablespoon or so of olive oil into a hot pan over medium-high heat
- 1 to 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped finely
- 1/2 cup chicken broth
- Three 15-ounce cans crushed tomatoes
- Salt and pepper
- Pinch sugar
- 1 teaspoon dried oregano
- 8 to 10 fresh basil leaves, chopped
Grilled Asparagus and Melon Salad (Giada)
By Cindy
Place an oven rack in the center of the oven
- 2 ounces thinly sliced prosciutto
- 1 pound asparagus, trimmed
- 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
- 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
- 2 tablespoons pine nuts, toasted* see Cook's Note
Genovese-style Artichokes
By Cindy
Directions In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat
- 3 tablespoons olive oil, plus 1/4 cup
- 1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups)
- 1 onion, diced
- 4 garlic cloves, chopped
- 4 slices prosciutto (about 2 ounces), chopped
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 fresh artichokes, trimmed and cleaned
- 2 cups white wine
Apple Cinnamon Chips
By Cindy
Slice apples paper-thin. Line 2 baking sheets with parchment paper
- Thinly sliced seasoned apples baked into thin chips.
- 2 small apples, thinly sliced, red delicious or Gala
- cinnamon
- sugar
Cocoa Thumbprints
By Cindy
Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar, plus 1/2 cup for rolling
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup confectioners' sugar
- Sprinkles, mini marshmallows, mini candies or dried fruit, for filling
Chocolate-Raspberry Cheesecake
By Cindy
Directions 1
- free margarine, melted ⅔ c + 2 Tbsp sugar 1 c fresh raspberries + additional for garnish 3 c bittersweet chocolate chips, divided (MUFA) 2 packages (8 ounces each) fat
- free cream cheese 1 c light sour cream 3 eggs 3 Tbsp all
- purpose flour 2 tsp vanilla extract 1 tsp instant coffee granules 2 Tbsp half
- and
- half
Baked Spaghetti (Trisha Yearwood)
By Cindy
Preheat the oven to 350 degrees F
- Cooking spray, for greasing pan
- 6 slices bacon, cut into 1/2-inch pieces
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- Three 14 1/2-ounce cans diced tomatoes with liquid
- One 2 1/4-ounce can sliced black olives, drained
- 1 to 2 tablespoons dried oregano
- 1 pound ground beef, browned and drained
- 12 ounces thin spaghetti, cooked and drained
- 2 cups grated cheddar (5 ounces)
- One 10-ounce can cream of mushroom soup
- 1/4 cup grated Parmesan