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Penne with Beef and Arugula

Penne with Beef and Arugula

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Directions Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic

  • 1 (1-pound) New York strip steak
  • 1 teaspoon herbs de Provence
  • 1 garlic clove, minced
  • 3/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 pound penne pasta
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt, plus more for steak and pasta water
  • 1/2 teaspoon freshly ground black pepper, plus more for steak
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh parsley leaves
  • 2 cups chopped arugula
0/5 (0 Votes)

Cranberry Sauce

Cranberry Sauce

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Boil ingredients in a saucepot until cranberries burst

  • 1 12-ounce bag fresh cranberries
  • 1 cup sugar
  • A pinch salt
  • 1 cup water
4.4/5 (20 Votes)

Maple Pecan Pie a la Mode

Maple Pecan Pie a la Mode

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Preheat the oven to 375 degrees F

  • 6 tablespoons melted butter
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 2 eggs, beaten
  • 1/2 cup corn syrup
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vanilla extract
  • 1 1/2 cups pecan pieces
  • Vanilla ice cream
4.3/5 (12 Votes)

Asian Bourbon Chicken

Asian Bourbon Chicken

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Heat oil on high in a large skillet

  • 2 lbs boneless and skinless chicken tights, cut into bite sizes
  • 2 Tbsp. cooking oil
  • 1 yellow onion, chopped or sliced
  • 1 Tbsp. minced garlic
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 2 Tbsp. ketchup
  • 1 Tbsp. vinegar
  • pinch of salt to your taste
  • Optional: pinch of crushed red pepper flakes if you like spicy.
5/5 (1 Votes)

Penne with Broccoli & Sundried Tomatoes

Penne with Broccoli & Sundried Tomatoes

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Cook pasta using package directions; drain

  • 16 ounces penne
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons refrigerated minced garlic
  • 1 bunch broccoli, cut into florets
  • 1 cup chicken broth
  • 1/2 cup chopped oil-packed sun-dried tomatoes, drained
  • 1 tablespoon dried basil
  • 1/2 cup grated Romano cheese
  • 1 1/2 tablespoons chopped fresh parsley
  • 1/4 teaspoon black pepper
0/5 (0 Votes)

Onion Dip-Stuffed Pig Skins

Onion Dip-Stuffed Pig Skins

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Preheat oven to 400ºF. Rub potatoes with a little oil and season skins with salt and pepper

  • 4 large baking potatoes
  • EVOO – Extra Virgin Olive Oil, for liberal drizzling
  • Kosher salt and pepper
  • 4 tablespoons butter, divided
  • 4 onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme, chopped
  • 1 large fresh bay leaf
  • 1/2 cup sour cream
  • 1 1/2 cups shredded Gruyère cheese
  • 16 slices bacon
4/5 (1 Votes)

Cream Pie

Cream Pie

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In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt

  • Crust
  • 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
  • Filling
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 1/2 teaspoons pure vanilla extract or 1 vanilla bean split in half lengthwise and seeds scraped
  • Perfect Pie Dough
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
  • 4 to 6 tablespoons ice cold water
0/5 (0 Votes)

Spaghetti w/Spring Pea Pesto & Baby Meatballs

Spaghetti w/Spring Pea Pesto & Baby Meatballs

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Yields: 4 Preheat oven to 350ºF

  • 1 pound ground pork or veal
  • Zest of 1 lemon
  • 1/2 cup flat-leaf parsley, a couple of handfuls
  • 3 large cloves garlic, finely chopped, divided
  • 1 cup panko or fresh breadcrumbs
  • Salt and pepper
  • 1 large egg
  • 1/4 cup whole milk
  • 1 / 2 to 2/3 cup grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons plus 1/4 to 1/3 cup EVOO – Extra Virgin Olive Oil
  • 2 cups shelled spring peas or frozen organic peas, defrosted
  • 1 cup chicken stock
  • 1/2 cup basil
  • 1/2 cup mint, a couple of small handfuls
  • 1/2 cup crème fraiche
  • 1 pound spaghetti
  • 1 cup chicken stock
4.2/5 (14 Votes)

Ricotta Cake

Ricotta Cake

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PREPARATION Pre-heat oven to 325°F

  • INGREDIENTS
  • CAKE
  • 1 box of yellow cake mix with pudding in the mix
  • 2 pounds ricotta
  • 4 eggs
  • 3/4 cup sugar
  • 1/4 teaspoon vanilla
  • TOPPING
  • 1 cup 10 x sugar
  • 1 tablespoon cinnamon
4/5 (1 Votes)

Red Velvet Cake with Vanilla Cream Cheese Frosting

Red Velvet Cake with Vanilla Cream Cheese Frosting

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DIRECTIONS

  • Vanilla Cream Cheese Frosting:
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 bottle (1 ounce) McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 box (16 ounces) confectioners' sugar
0/5 (0 Votes)