Cindy's profile page
Recipes
Israeli Couscous and Tuna Salad (Ina Garten)
By Cindy
Bring 4 cups of water to a boil in a medium-size saucepan
- 2 cups Israeli couscous (10 to 12 ounces)
- 2 (7-ounce) cans or jars Italian tuna, drained and flaked
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good olive oil
- 3 tablespoons capers, drained
- 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
- 1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
- 2 teaspoons minced garlic (2 cloves)
- Kosher salt and freshly ground black pepper
- 1 cup chopped scallions (6-8 scallions)
- 1/4 cup julienned fresh basil leaves, lightly packed
- Juice of 1/2 lemon
Animal Sugar Cookies
By Cindy
Special Equipment: assorted animal-shaped cookie cutters, about 4 to 5-inches long Decorating suggestion: multi-co...
- Cookies:
- 1 (16.5-ounce) tube refrigerated sugar cookie dough (recommended: Pillsbury)
- 1/4 cup all-purpose flour, plus extra for dusting
- Frosting:
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 pound powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup water, plus extra, as needed
- Assorted food coloring (see Cook's Note)
Lemon Chicken
By Cindy
Coat the chunked chicken lightly in flour, seasoned with a little salt
- 1 1/2 pounds chicken breast or chicken tenders, cut into chunks
- 1/4 cup all-purpose unbleached flour
- Coarse salt
- 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
- 1 tablespoon (a splash) white or rice wine vinegar
- 1/2 cup chicken broth or stock
- 8 ounces (1 cup) prepared lemon curd
- 1/4 cup hot water
- 1 lemon, zested
- 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Perfect French Fries
By Cindy
Peel and rinse the potatoes
- 5 pounds russet potatoes
- Vegetable or peanut oil, for frying
- Sea salt
Sweet Baby Ray's Crockpot Chicken
By Cindy
3 easy prep steps, mix it, set it, forget it and 4-6 hours later Sweet Baby Ray's Crockpot Chicken dinner is served
- 4-6 chicken breasts, boneless and skinless
- 1 bottle Sweet Baby Ray's bbq sauce
- 1/4 cup vinegar
- 1 teaspoon red pepper flakes
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
Garden Potato Salad Recipe
By Cindy
In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside
- 6 large potatoes (about 3 pounds), cooked, peeled and cubed
- 4 hard-cooked eggs, sliced
- 2 celery ribs, sliced
- 6 green onions with tops, sliced
- 6 radishes, sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- DRESSING
- 3 eggs, beaten
- 1/4 cup vinegar
- 1/4 cup sugar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1 cup Miracle Whip
Savory Sage Buns
By Cindy
1. Heat milk and shortening over low heat until temperature reaches 120°F to 130°F
- 1-1/2 cups milk
- 2 tablespoons vegetable shortening
- 3 to 4 cups all-purpose flour, divided
- 2 tablespoons granulated sugar
- 1 ( 1/4-ounce) package active dry yeast
- 2 teaspoons ground sage
- 1 teaspoon salt
- 1 tablespoon olive oil, optional
Gnocchi with Butter Thyme Sauce
By Cindy
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes
- 1/2 cup unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 (1-pound) russet potato
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, beaten to blend
- 1/4 cup all-purpose flour
- 1/4 cup shaved Pecorino Romano
Roasted Maple & Mustard Chicken
By Cindy
Preheat oven to 400ºF. Melt butter in a small pan or microwave
- 4 tablespoons butter
- 2 pounds medium potatoes, skin-on and cut into wedges
- 4 crispy apples, quartered, cored then cut into 8 wedges per apple
- 3 medium yellow onions, peeled, cut into 6 wedges each with root attached
- Salt and pepper
- 2 tablespoons fresh thyme, finely chopped
- 1 5-pound chicken, quartered
- EVOO – Extra Virgin Olive Oil, for drizzling
- 1/3 About 1/3 cup dark amber maple syrup
- 1/3 About 1/3 cup grainy mustard
- 2 About 2 tablespoons cider vinegar
- 2 About 2 tablespoons Worcestershire sauce
- 1/3 About 1/3 cup chicken stock
- 2 cloves garlic, finely chopped or grated garlic
- 3 tablespoons grated shallot
Perfect Potatoes au Gratin
By Cindy
Preheat the oven to 400 degrees F
- 2 tablespoons butter, softened
- 8 large russet potatoes, scrubbed clean
- 3 cups heavy cream
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- Freshly ground black pepper
- 2 cups freshly grated sharp Cheddar
- 2 green onions, sliced thin (white and light green parts only)