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Recipes
Irish Beef & Guinness Stew
By cindygwest
Guinness Beer is a dark-colored, rich Irish beer and it is the key flavoring for the sauce of this stew
- 2 tablespoons olive oil
- 2.5 pounds beef chuck, brisket, or any other bone-less, slow-cooking beef
- 3/4 teaspoon salt
- black pepper to taste
- 3 garlic cloves, minced
- 2 onions, chopped
- 6-ounces bacon, speck, or pancetta, diced
- 3 tablespoons plain flour
- 1 (14.9-ounce) can Guinness Beer
- 4 tablespoons tomato paste
- 3 cups chicken stock/broth
- 3 carrots, peeled, and cut into 1/2-inch thick pieces
- 2 large celery stalks, cut into 1-inch pieces
- 2 bay leaves
- 3 sprigs thyme or 1 teaspoon dried thyme leaves
- creamy mashed potatoes to serve
Stuffed Mushrooms
By cindygwest
Can be frozen, unbaked. Allow to thaw, then cook
- 24 ounces, weight White Button Mushrooms
- 1/3 pound Hot Pork Sausage
- 1/2 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- 1/3 cup Dry White Wine
- 8 ounces, weight Cream Cheese
- 1 whole Egg Yolk
- 3/4 cups Parmesan Cheese, Grated
- Salt And Pepper, to taste
Ham, Brie and Apple French Toast Sandwich
By cindygwest
This is a great sandwich for the fall, when local apples are available
- 2 large eggs, lightly beaten
- 1/4 t. salt
- Freshly ground black pepper
- 4 1/2-inch-thick slices brioche
- 4 t. Dijon mustard
- 6 thin slices (about 3 oz.l) Black Forest or other ham
- 1/2 apple, cored and thinly sliced
- 3 ounces Brie, thinly sliced
Pumpkin Crunch Mix
By cindygwest
1. Preheat oven to 300 degrees
- 4 cups toasted rice cereal
- 3 cups small pretzels
- 1 cup pumpkin seeds
- 1/3 cup butter, melted
- 1 t. pumpkin pie spice
- 1 cup white chocolate morsels
- 1 cup dried cranberries
Cheesy Velveeta Dips
By cindygwest
Take 1 lb. of Velveeta Cheese and add in choices of following ingredients
- 1 can chili
- 1/2 lb. ground beef, cooked with 1 can Rotel tomatoes, drained
- 1 cup each of Classic Ranch Dressing and sour cream
Chicken and Kielbasa Winter Stew
By cindygwest
Quick soup by using rotisserie chicken
- 1/2 cup chopped onion (1 medium)
- 1/2 cup sliced carrot (1 medium)
- 1/2 cup sliced celery (1 stalk)
- 2 cloves garlic, minced
- 1 tablespoon canola or olive oil
- 2 14 1/2 - ounce cans chicken broth or 3 1/2 cups chicken stock
- 2 cups cubed potatoes, parsnips, butternut squash and/or sweet potatoes
- 1 14 1/2 - ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 2 teaspoons dried Italian seasoning, crushed
- 1/2 teaspoon ground black pepper or 1/4 teaspoon cayenne pepper
- 1 1/2 cup bite-size pieces cooked chicken (deli-roasted, refrigerated cooked strips, or leftovers; about 8 ounces)
- 8 ounces cooked turkey kielbasa, cut into 1/2-inch slices
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
Parmesan Baked Pork Chops
By cindygwest
These will melt in your mouth
- 4 boneless pork chops
- 1 T. olive oil
- 1 C. parmesan cheese
- 1 C. Italian bread crumbs
- 1 t. pepper
- 1 t. garlic powder
Can't Eat-Just-One Cinnamon Rolls
By cindygwest
In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water
- FILLING:
- 1 package (1/4 ounce) active dry yeast
- 1 tablespoon sugar
- 1/4 cup warm water (110° to 115°)
- 1 cup 2% milk
- 1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
- 1 large egg
- 1/4 cup butter, melted
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter, melted
- FROSTING:
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 1-1/2 to 1-3/4 cups confectioners' sugar
Prosciutto, Watercress and Fontina Toasties
By cindygwest
Preheat oven to 350°
- 8 slices thin prosciutto (about 3 oz.)
- 8 slices 1/2”-thick Pullman bread
- 8 ounces Fontina cheese, thinly sliced
- 3/4 cup trimmed chopped watercress
- 1/4 cup unsalted butter, room temperature
Roasted Provolone
By cindygwest
Preheat broiler to high. Put cheese in a 5"–6" ovenproof skillet
- 1 3/4 '-thick slice provolone (5–6 oz.)
- pinch of dried oregano
- 4 toasted walnuts, coarsely chopped
- Grilled toast