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Recipes
Broccoli and Cheddar Potato Skins
By Cindy
Preheat an oven to 425ºF
- 4 Idaho potatoes
- Extra-virgin olive oil (EVOO), for drizzling
- Salt and freshly ground black pepper
- 1 head broccoli, trimmed of tough end and cut into small chunks
- 1/2 to 1 cup chicken stock (use vegetable stock to make this dish vegetarian)
- 1 1/2 cups shredded cheddar cheese, divided
Pecan Pie with Cream Cheese Crust
By Cindy
Preheat oven to 325 degrees
- Pecan filling:
- 10 oz pecan halves (2 3/4 cups) toasted
- 4 large eggs lightly beaten
- 1 cup packed dark-brown sugar
- 1 cup light corn syrup
- 4 oz (1 stick) unsalted butter melted and cooled
- 2 tbs pure vanilla extract
- 1/2 tsp salt
- 1 Recipe for Cream Cheese Pie Crust (recipe is separate)
ITALIAN SALAD DRESSING**
By Cindy
Mix all ingredients in glass jar
- 1/2 c. vegetable oil
- 1/3 c. red wine vinegar
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. celery salt
- 1/2 tsp. dry mustard
- 1/4 tsp. Tabasco sauce
- 1 clove garlic, minced
- 1/2 tsp. dry oregano
- 1/2 tsp dry basil
Double-Batch Classic Bolognese
By Cindy
Directions You know you love it and you know you make it your own special way if you've ever made it before
- 2 cups whole milk
- 1/4 cup extra-virgin olive oil
- 1/4 pound pancetta, finely diced
- 4 ounces trimmed chicken livers, finely diced, optional, but recommended
- 2 small onions, finely chopped
- 2 small ribs celery, finely chopped, with leafy tops, chopped
- 1 large carrot, peeled and finely chopped
- 6 cloves garlic, chopped
- 2 small sprigs fresh rosemary, leaves picked and finely chopped
- 2 fresh bay leaves
- 2 1/2 pounds ground beef (chuck or sirloin) and veal mix
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg
- 2 pinches ground cloves
- 1 1/2 cups dry white wine (about 1/3 bottle)
- 2 cups beef stock
- 2 cups chicken or vegetable stock
- 2 (28-ounce) cans Italian pureed tomatoes
- 1 pound egg tagliatelle or bucatini pasta
- 3 tablespoons butter
- Grated Parmigiano-Reggiano cheese
Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles
By Cindy
Preheat the oven to 400 degrees F
- 2 slices white bread, crusts trimmed
- 1 cup whole milk or half-and-half
- 1 1/4 pounds ground pork
- 1 1/4 pounds ground veal
- 1 cup grated Parmigiano-Reggiano
- 4 cloves garlic, grated or made into a paste
- 2 eggs, lightly beaten
- A handful of fresh flat-leaf parsley leaves, finely chopped
- EVOO, for drizzling
- Kosher salt and freshly ground pepper
- Freshly grated nutmeg
- 2 cups chicken stock
- 1/4 cup dried porcini mushrooms
- 3 tablespoons butter
- 1 tablespoon EVOO
- 8 ounces cremini mushrooms, thinly sliced
- 2 tablespoons finely chopped fresh thyme
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- Kosher salt and freshly ground pepper
- 1 heaping tablespoon all-purpose flour
- 1/2 cup Marsala or dry white wine
- 1/2 cup heavy cream
- 1 pound extra-wide egg noodles or egg tagliatelle
- Finely chopped fresh flat-leaf parsley, for garnish
Fiesta Beans
By Cindy
Place the beans in a large bowl and cover them with cold water
- 2 pounds dried pinto beans
- 6 cloves garlic, minced
- 2 green bell peppers, seeded and diced
- 2 orange bell peppers, seeded and diced
- 2 red bell peppers, seeded and diced
- 1 onion, diced
- 1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Nutella and/or Jam Swiss Roll
By Cindy
Mix the egg yolks with sugar and honey until creamy and pale
- 4 eggs at room temperature
- 90 gr caster sugar
- 100 gr all-purpose flour
- 1 tsp lemong juice (optional)
- 1 tbsp honey
- vanilla extract
- 4 tbsp icing sugar (optional)
- jam or Nutella for the filling
Spaghetti with Beef, Smoked Almonds and Basil
By Cindy
Place an oven rack in the upper 1/3 of the oven
- 1 pound (1-inch thick) beef tenderloin steaks *see Cook's Note
- Kosher salt and freshly ground black pepper
- 2 teaspoons Herbes de Provence
- Extra-virgin olive oil for drizzling, plus 1/4 cup
- 1 pound spaghetti pasta
- 1 (15-ounce) can diced tomatoes
- 2 packed cups fresh basil leaves
- 1 clove garlic, chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 3/4 cup chopped smoked almonds
- 1/2 cup freshly grated Parmesan
- 1/4 cup chopped fresh basil leaves
Chocolate Almond Milkshakes
By Cindy
In a blender, combine the ice cream, milk, yogurt, almond butter, and vanilla
- 1 pint chocolate ice cream, softened (recommended: Haagen Dazs Dark Chocolate)
- 1 cup whole milk
- 1 cup low-fat vanilla yogurt
- 1/2 cup smooth, unsalted almond or peanut butter
- 1 teaspoon pure vanilla extract
- 1 (2-ounce) semi-sweet chocolate bar
Cheesy potatoes
By Cindy
Preheat oven to 350. Spray a 13"x9" baking dish with cooking spray
- 1 16 0z Package of frozen (cubed) hash brown potatoes
- 1 10.5 oz can, cream of chicken soup (undiluted)
- 2 cups grated cheddar cheese
- 1/2 medium onion (diced)
- 1 cup melted butter
- 1 16 oz container of sour cream