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Recipes
Thai-Style Stir-Fried Noodles with Chicken and Broccolini
By Cindy
1. FOR THE CHILE VINEGAR: Combine vinegar and serrano in bowl
- Chile Vinegar
- 1/3 cup white vinegar
- 1 serrano chile, stemmed and sliced into thin rings
- Stir-Fry
- 2 (6-ounce) boneless, skinless chicken breasts, trimmed and cut against grain into 1/4-inch thick slices
- 1 teaspoon baking soda
- 8 ounces (1/4-inch-wide) rice noodles
- 1/4 cup vegetable oil
- 1/4 cup oyster sauce
- 1 tablespoon plus 2 teaspoons soy sauce
- 2 tablespoons packed dark brown sugar
- 1 tablespoon white vinegar
- 1 teaspoon molasses
- 1 teaspoon fish sauce
- 3 garlic cloves, sliced thin
- 3 large eggs
- 10 ounces broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces (5 cups)
Chocolate-Filled Crescents
By Cindy
1. Heat oven to 350°F. Separate dough into 8 triangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/2 cup mini-chocolate chips
- Powdered sugar, if desired
Double-Bacon Burgers with Maple-Worcestershire Onions
By Cindy
Preheat oven to 375°F. Arrange 8 slices of bacon on a broiler pan and bake until crisp, 12-15 minutes
- 12 slices good-quality smoky bacon, divided
- EVOO – Extra Virgin Olive Oil, for drizzling
- 2 tablespoons butter
- 1 large onion
- Coarse salt and coarse black pepper
- 1/2 cup cloudy apple cider
- 1/4 cup dark amber maple syrup
- 3 tablespoons Worcestershire sauce
- 1 1/2 pounds ground beef sirloin
- 2 tablespoons grainy mustard
- 8 large, thin slices Gruyère or sharp cheddar cheese
- 4 brioche buns, sliced
Roasted Beets
By Cindy
Preheat the oven to 400 degrees
- 12 beets
- 3 tablespoons good olive oil
- 1 1/2 teaspoons fresh thyme leaves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons raspberry vinegar
- Juice of 1 large orange
Herb Salad
By Cindy
In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed
- 1/4 cup white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup extra-virgin olive oil
- 1 bunch flat-leaf parsley, stemmed (about 3 cups)
- 1 bunch fresh basil, stemmed (about 3 cups)
- 1 bunch fresh chives, chopped
- 1 bunch fresh tarragon, stemmed (about 1/2 cup)
- 1 cup arugula leaves
- 1 fennel bulb, halved, cored, and thinly sliced
- Edible flowers, for garnish
Rachael Ray: Rachael's Daytime Talkshow
By Cindy
Yields: 4 Preparation Preheat oven to 450ºF
- Share:
- For the Chicken:
- 12 chicken tenders or 2- to 3-inch wide strips of breast meat
- Dried Italian seasoning blend or combine 1 teaspoon each dried oregano, granulated onion and garlic, dried thyme and rosemary
- Salt and pepper
- Flour, for dredging
- 2 eggs, beaten
- 1/3 cup cornmeal
- 1/2 cup whole wheat Panko breadcrumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped parsley
- 2 teaspoons lemon zest
- All natural olive oil spray
- Lemon wedges, for garnish
- For the Fries:
- 1 pound parsnips, peeled and cut into 4-inch fries
- 1 pound starchy potatoes, cut into 10 wedges per potato
- EVOO – Extra Virgin Olive Oil, for drizzling, about 3 tablespoons
- A few sprigs of rosemary, finely chopped
- 3 to 4 cloves garlic, crushed
- Salt and pepper, to taste
- 1 cup organic ketchup
- 3 tablespoons store-bought or homemade balsamic drizzle
Italian Lentil Salad
By Cindy
Directions Bring a large pot of salted water to a boil over high heat
- Salad:
- 1 pound green lentils (recommended: Sabarot)
- 2 scallions, chopped
- 1 cup halved seedless green grapes
- 1 cup halved seedless red grapes
- 1 cucumber, peeled, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup coarsely chopped skinned and toasted hazelnuts
- 2 teaspoons lemon zest (from about 2 lemons)
- Vinaigrette:
- 1/3 cup fresh lemon juice (from 1 to 2 lemons)
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the Salad:
Cream-Style Corn (Trisha Yearwood)
By Cindy
Shuck the corn and remove all the silks
- 4 ears fresh sweet corn
- 4 tablespoons (1/2 stick) butter
- Salt
Meatballs a la Pizzaiola
By Cindy
Preheat the oven to 350 degrees F
- Vegetable oil cooking spray
- 2 large shallots, peeled and chopped
- 1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
- 1/3 cup packed fresh basil leaves
- 1/3 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tablespoon tomato paste
- 2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1 1/2 pounds 20-percent fat ground beef
- 1 pound ground pork
- 6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes
- 1/3 cup olive oil
- 3 cups marinara sauce, warmed
Michael Symon's Fennel and Orange Salad
By Cindy
step 1 ingredients 1 fennel (segmented and fronds reserved for garnish) instructions Thinly sl...
- 1 fennel (segmented and fronds reserved for garnish)
- 2 tablespoon extra virgin olive oil
- 2 tablespoon orange juice
- 2 tablespoon red wine vinegar
- 1 red onion (thinly sliced)
- 1 orange (peeled and segmented)