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Recipes
Copper Pennies Carrot Salad
By cindygwest
Peel carrots, wash and cut them into thin rounds
- Marinade:
- 1 pound of raw carrots, peeled and sliced thin
- 1/2 medium sweet onion, sliced very thin
- 1/2 green bell pepper, sliced very thin
- 1 can condensed tomato soup
- 3/4 cup granulated sugar
- 1/4 cup oil
- 3/4 cup cider vinegar
- 1 T. Worcestershire
- 1 T yellow mustard
- 1 t. each kosher salt and freshly cracked black pepper
My oh My Tomato Pie
By cindygwest
Preheat oven to 425°. Fit pie crust into a 9-inch pie plate, and crimp edges as desired
- 1/2 (14.1-ounce) package refrigerated pie crusts
- 2/3 cup minced sweet onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 1/2 pounds tomatoes, sliced 1/2 inch thick
- 1/2 teaspoon seasoned salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 cup shredded extra-sharp white Cheddar cheese
- 1/2 cup mayonnaise
- 1/3 cup shredded Parmesan cheese
- Garnish: fresh oregano
Avacado Salad with Tomatoes, Lime and Toasted Cumin Vinaigrette
By cindygwest
SALAD: Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl
- SALAD:
- 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
- 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
- 1 large red onion, thinly sliced
- Toasted Cumin Vinaigrette, recipe follows
- 2 cups arugula leaves
- 1 teaspoon ground cumin
- 1/4 cup freshly chopped cilantro leaves
- VINAGRETTE:
- 1/4 cup fresh lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon cumin seeds, lightly toasted
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup olive oil
- 1/4 cup canola oil
- Salt and freshly ground pepper
Autumn Beef Stew
By cindygwest
In a large plastic bag, combine flour, salt and pepper
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 2 pounds boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch chunks
- 2 strips bacon, cut crosswise into 1/4-inch strips
- Canola oil
- 2 medium onions, cut into 1/2-inch wedges
- 4 cloves garlic, peeled and smashed
- 2 tablespoons tomato paste
- 5 cups reduced-sodium chicken broth
- 2 cups less-sodium beef broth
- 1 1/2 cups dry red wine
- 3 bay leaves
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1 teaspoon smoked paprika
- 1 pound potatoes, cut into 2-inch chunks
- 1 pound butternut squash; peeled, seeded and cut into 1 1/2-inch chunks
- 4 carrots, cut into 1-inch chunks
- 2 stalks celery, sliced into 1/2-inch thick
- 1/4 cup chopped fresh Italian parsley
Bourbon-Soaked Bacon & Ginger Cinnamon Rolls
By cindygwest
Place bacon in a shallow dish; add bourbon
- 8 8 8 bacon strips
- 3/4 3/4 3/4 cup bourbon
- 1 1 1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
- 1/2 1/2 1/2 cup chopped pecans
- 2 2 2 tablespoons maple syrup
- 1 1 1 teaspoon minced fresh gingerroot
Baked Acorn Squash, Sweet and Sassy
By cindygwest
Preheat oven to 350°. Using the tip of a sharp knife, pierce squash several times on all sides
- 2 large acorn squash (about 4
- pounds total)
- 1/3 cup butter
- 1/2 cup firmly packed light
- brown sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1/2 cup coarsely chopped
- pecans, toasted
Quick Sourdough Pancakes
By cindygwest
Soften yeast in warm water
- 1 pkg. dry yeast
- 1/2 cup warm water
- 1 egg
- 2 cups milk
- 2 cups packaged biscuit mix
Fontina Rolled Chicken
By cindygwest
Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper
- 4 ounces cream cheese, softened
- 1 cup (4 ounces) shredded fontina cheese
- 5 bacon strips, cooked and crumbled
- 4 green onions, chopped
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
- 1/2 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 large egg
- 1-1/2 cups panko (Japanese) bread crumbs
- 1 teaspoon paprika
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon olive oil
Paris Chicken
By cindygwest
Preheat oven to 350 degrees F (175 degrees C)
- 6 bone-in chicken breast halves, with skin
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4.5 ounce) can mushrooms, with liquid
- 1 cup sour cream
- 1/2 cup cooking sherry
- 1 tablespoon paprika
Salted Caramel Brownies
By cindygwest
Preheat the oven to 350 degrees F
- 1/2 pound (2 sticks) unsalted butter
- 8 ounces plus 6 ounces Hershey's semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 extra-large eggs
- 1 1/2 tablespoons instant coffee granules, such as Nescafe
- 1 tablespoon pure vanilla extract
- 1 cup plus 2 tablespoons sugar
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 5 to 6 ounces good caramel sauce, such as Fran's
- 2 to 3 teaspoons flaked sea salt, such as Maldon