Cindy's profile page
Recipes
Baked Stuffed Apples
By Cindy
Preheat the oven to 350°F
- 6 Granny Smith apples (or a variation of apple types), stemmed and cored
- 1 Tbsp. lemon juice
- 3/4 cup brown sugar
- 1/4 cup rolled oats
- 1 tsp. cinnamon
- 1 / 4 tsp. nutmeg
- 1/2 cup golden raisins
- 3 Tbsp. butter, cut into small pieces
- 1/4 cup chopped pecans
- 3/4 cup apple cider or apple juice
- Tip: The best way to core an apple is to turn it upside down and core it from the bottom up.
Baked Orzo with Fontina and Peas
By Cindy
Preheat the oven to 400 degrees F
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter, plus more to grease the baking dish
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 4 ounces shredded fontina cheese (about 1 cup)
- 4 ounces diced fresh mozzarella cheese (about 1 cup)
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried thyme
Cauliflower-Onion Linguine
By Cindy
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces linguine
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup panko (Japanese breadcrumbs)
- 1/2 cup fried onions, chopped
- 4 cups cauliflower florets, roughly chopped
- 1/2 to 1 teaspoon red pepper flakes
- 1/4 cup grated parmesan cheese, plus more for topping
- 2 tablespoons chopped fresh basil
- 1/4 cup pine nuts
CREAM CHEESE COOKIES
By Cindy
Mix together cream cheese and butter
- 1 (3 oz.) cream cheese, soft
- 1 stick butter, soft
- 3/4 c. pecans
- 1 c. sugar
- 1 c. flour
Cheese Oven Veggie Fries
By Cindy
Preheat oven to 400ºF. On a high-sided baking sheet, drizzle 2 turns of the pan of EVOO and place in the oven to...
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 pound parsnips, peeled and quartered
- 1 cup pecans, finely chopped
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmigiano Reggiano
- 1 cup flour
- Salt and ground black pepper
- 1 egg
- 1/2 cup barbecue sauce
- 1/2 cup chili sauce
Harvest Moon Macaroni
By Cindy
Bring water to a boil, season with salt and cook macaroni to al dente
- 1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose four
- 1 cup chicken stock
- 1 1/2 cups whole milk
- Salt and freshly ground black pepper
- Nutmeg, grated to taste
- 1 (10-ounce) box frozen butternut squash, defrosted
- A few dashes hot sauce
- 1 cup grated Parmigiano-Reggiano
- 1 cup extra-sharp yellow Cheddar
- A handful fresh parsley leaves, finely chopped
- 1 teaspoon sweet paprika
Shrimp, Artichoke and Fresh Ricotta Flatbread
By Cindy
Preheat a cast-iron grill pan or outdoor grill to high heat
- Simple Pizza Dough:
- 2 tablespoons unsalted butter
- 1/4 pound shrimp (16/20,) peeled, deveined, tails off
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/4 recipe Simple Pizza Dough, recipe follows
- Flour
- Olive oil
- 1/2 cup ricotta cheese
- 1 tablespoon chopped oregano, plus more for garnish
- 1/4 cup marinated artichokes, chopped
- 1/4 cup roasted red pepper, chopped
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly cracked black pepper
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Eggplant Rollatini
By Cindy
Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours
- 1 1/2 pounds whole milk ricotta
- Olive oil, to coat pans
- 2 large eggplants
- 5 eggs
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 2 packages (about 12 ounces per package) frozen spinach, thawed and strained
- 2 to 3 garlic cloves, finely chopped
- 3/4 cup grated Romano or Parmesan
- 3 1/2 cups jarred tomato sauce
- 1/2 to 3/4 pound shredded mozzarella
Garlic and Lemon Oil
By Cindy
Place the garlic in a small saucepan with the olive oil and bring to a boil
- 2 cups
- Ingredients
- 12 whole garlic cloves, peeled
- 2 cups extra virgin olive oil
- 2 lemons
- 2 pinches of red pepper flakes
- 1/2 teaspoon kosher salt
Sweet Fresh Fettuccini
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pint heavy cream
- 1 lemon, zested
- 1 orange, zested
- 2 tablespoons honey
- Pinch kosher salt
- 1/2 recipe Fresh Pasta, cut into fettuccini, recipe follows
- 1 tablespoon lemon juice
- 1 small block semisweet chocolate, optional
- 1/4 cup chopped, toasted hazelnuts
- 3 cups all-purpose flour
- 4 eggs
- 1 tablespoon kosher salt
- 1 tablespoon olive oil