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Recipes
Stuffed Potato Skin Skillet Hash with Fried Eggs
By Cindy
Preheat the oven to 400 degrees F
- Homemade Maple Sausage:
- 2 russet potatoes
- Olive oil
- Kosher salt and freshly cracked black pepper
- Homemade Maple Sausage, recipe follows
- 8 ounces button mushrooms, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeded and minced
- 4 scallions, white and light green parts, reserving dark green tops for garnish
- 2 tablespoons (1/4 stick) unsalted butter
- 4 large eggs
- 1 cup grated mild Cheddar
- Chive Sour Cream, recipe follows
- 1 pound ground pork
- 2 tablespoons maple syrup
- 2 teaspoons chopped fresh sage
- 2 teaspoons salt
- 1 teaspoon fennel seeds
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon crushed red pepper
- Chive Sour Cream:
- 1 cup sour cream
- 1/4 cup chopped chives
- Kosher salt and freshly cracked black pepper
Soba Bowls
By Cindy
Heat oil in a soup pot or Dutch oven over medium-high to high heat
- 1/4 cup high-temperature cooking oil, such as safflower or canola
- 1/2 About 1/2 pound shitake mushrooms, thinly sliced
- 1/4 About 1/4 pound maitake (hen of the woods) mushrooms, thinly sliced
- 2 carrots, peeled and cut into matchsticks
- 1 large parsnip, peeled and cut into matchsticks
- 2 medium leeks, trimmed and cut into matchsticks, washed and well drained
- 2 inches fresh ginger root, peeled and grated
- 3 to 4 cloves of garlic, thinly sliced
- 1 red Fresno chili pepper, halved, seeded and thinly sliced
- Salt and black pepper
- 2 quarts chicken or vegetable stock
- 4 to 6 tablespoons Tamari sauce, to taste
- 1/4 pound enoki mushrooms, separated
- 1 package soba or 1/2 pound whole wheat spaghetti or thin spaghetti
- Chopped shiso leaf or cilantro, for garnish
- Chopped scallion greens, for garnish
Not Your Momma's Meatloaf
By Cindy
Heat oven to 350 degrees. Combine all ingredients in a large bowl (except ketchup)
- 1 pound ground beef
- 3/4 cup Milk
- 1 Egg
- 3 slices of bread, torn up into small pieces
- 1 tablespoon Worcestershire Sauce
- 1/2 tablespoon Onion Powder
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Dry Ground Mustard
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Hot Sauce (or slightly more, to taste)
- 1/8 teaspoon Garlic Powder
- 1/2 cup ketchup
Buffalo Turkey Sliders
By Cindy
Heat EVOO in small skillet over medium-high heat
- 1 tablespoon EVOO – Extra Virgin Olive Oil, plus some for drizzling
- 2 ribs celery, very finely chopped
- 1 carrot, peeled and grated or very finely chopped
- 1 small onion, grated or very finely chopped
- 2 cloves garlic, grated or chopped
- Salt and pepper
- 2 pounds ground turkey breast
- 1 rounded tablespoon Old Bay Seasoning
- 1/4 cup hot sauce, such as Frank’s Red Hot
- 1 cup reduced-fat sour cream
- 1/3 pound blue cheese, crumbled
- Splash of milk or cream
- Chopped lettuce or spicy watercress, for garnish
- 4 tablespoons chopped chives
- 12 whole wheat slider-size buns or sliced brioche dinner rolls
- Carrot and celery sticks, for garnish
Branzino with Brown Butter and Almonds on a Bed of Crispy Kale
By Cindy
Recipe courtesy Rachael Ray
- 1 bunch Tuscan kale (also called lacinato kale), stemmed
- 1 tablespoon EVOO, plus more for drizzling
- Kosher salt and freshly ground pepper
- Grated nutmeg
- 4 fillets branzino
- Splash white vermouth
- 1/2 cup sliced almonds, chopped
- 3 tablespoons butter
- 1 lemon
- 2 tablespoons finely chopped fresh parsley
My Favorite Chocolate Pie
By Cindy
Combine 1-1/2 cups sugar, baking cocoa, cornstarch and salt in a saucepan and mix well
- 1-1/2 cups sugar
- 1/2 cup baking cocoa
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon butter or margarine
- 1 baked (9-inch) pie shell
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 6 Tablespoons sugar
Beef Stew with Root Vegetables (Pioneer Woman)
By Cindy
Heat the oil and butter in a pan and brown the beef
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
Venetian Rolled Pizza
By Cindy
Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F
- Flour, for dusting
- 1 pound pizza dough
- 2 cups (8 ounces) shredded mozzarella cheese
- 7 ounces prosciutto, thinly sliced
- 1 cup (about 1 1/2ounces) torn baby spinach
- 1 tablespoon olive oil
- Kosher salt, for seasoning
Mini Meatball Soup with Broken Spaghetti and Escarole
By Cindy
Preheat oven to 400°F. Season the meat with salt and pepper
- 1 1/2 pounds meatloaf mix
- Salt and pepper
- 1 cup panko breadcrumbs
- 1/2 cup milk
- A handful flat-leaf parsley, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 to 4 tablespoons grated onion
- 4 cloves garlic, 2 cloves finely chopped or grated, 2 cloves sliced
- 1 egg, lightly beaten
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 1/2 pound whole wheat spaghetti, broken into thirds
- 1 large or 2 medium onions, chopped
- A few grates of nutmeg
- 1 large or 2 medium heads escarole, cleaned and coarsely chopped
- 2 quarts chicken stock
- 1 Parm cheese rind
Cream Cheese Cookies dipped in chocolate
By Cindy
Mix butter and cream cheese; add sugar and mix until fluffy
- 1 c. butter
- 1 (3 oz.) pkg. cream cheese
- 1 c. sugar
- 1 egg yolk
- 1/2 tsp. vanilla
- 2 1/2 c. flour
- Melted semi-sweet chocolate pieces