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Recipes
Slow Cooker Bolognese Sauce
By cindygwest
Heat the oil in a saute pan over medium heat
- 1 T. olive oil
- 1 lb. ground beef sirloin
- 1/2 lb. bulk Italian sausage
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 T. chopped garlic
- 1 can whole tomatoes, chopped (28 ounces)
- 1/2 cup milk
- 1/4 cup dry red wine
- 1/4 cup low-sodium beef broth
- 1/4 cup tomato paste
- 2 T. balsamic vinegar
- 1 t. kosher salt
- 1 t. dried basil
- 1 t. dried oregano
- 1/2 t. red pepper flakes
- 1/2 t. fennel seed
- 1/2 cup mascarpone or cream cheese
Spinach Salad with Warm Bacon Mustard Dressing
By cindygwest
Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swi...
- 1 (10 ounce) bag baby spinach leaves
- 4 hard-cooked eggs, peeled and sliced
- 1 cup sliced mushrooms
- 4 strips crisply cooked bacon, crumbled
- 10 ounces Swiss cheese, shredded
- 1/2 cup toasted sliced almonds
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 teaspoon garlic, minced
- 1/3 cup white wine vinegar
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 2 strips crisply cooked bacon, crumbled
- salt and pepper to taste
Irish Rover's Pub Shepherd Pie
By cindygwest
Cook ground beef in frying pan until brown
- 2 lb Ground beef, lean
- 1 c Onion diced
- 1 c Carrots diced
- 1 c Celery diced
- 1 1/2 c Corn fresh or frozen
- 2 Garlic minced
- Salt to taste
- Pepper to taste
- 1/2 ts Nutmeg
- 8 oz Beef broth
- 2 tb Butter mixed with
- 2 tb Flour
- 2 lb Potatoes cooked and mashed
- Butter
Southern Shrimp and Grits
By cindygwest
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil
- SHRIMP:
- 2 cups reduced-sodium chicken broth
- 2 cups 2% milk
- 1/3 cup butter, cubed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup uncooked old-fashioned grits
- 1 cup shredded cheddar cheese
- 8 thick-sliced bacon strips, chopped
- 1 pound uncooked medium shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1 teaspoon Cajun or blackened seasoning
- 4 green onions, chopped
Praline bacon
By cindygwest
• Preheat oven to 350 degrees
- 1 lb. thick sliced bacon*
- 1 cup light brown sugar
- 1 cup pecan pieces, or walnut pieces
Sweet and Saltines
By cindygwest
Preheat the oven to 425 degrees F
- Cooking spray
- 35 to 40 saltine crackers
- 2 sticks (1 cup) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
Cauliflower Salad
By cindygwest
Mix all together. Refrigerate for several hours
- 1 large head Cauliflower raw floweretts
- 1 lb bacon fried and crumbled
- 1 cup diced green pepper
- 1 cup diced celery
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1 cup hellmans mayo mixed with
- 1/4 cup sugar.
Chicken and Sausage Cassoulet Stew
By cindygwest
Preheat oven to 350 degrees
- 4 strips bacon, diced
- 3/4 pound Italian sausage, sliced
- 2 cups sliced leeks
- 3 T. minced garlic
- 1 T. chopped fresh thyme
- 1 T. chopped fresh rosemary
- 1/2 cup brandy
- 2 cans Great Northern beans, drained, rinsed (15 oz.)
- 1 can diced tomatoes (28 ounces)
- 2 cups shredded cooked chicken
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup tomato paste
- 1/4 t. ground cloves
- Salt and black pepper to taste
- 2 cups fresh bread crumbs
- 2 T. unsalted butter, melted
- 2 t. minced lemon zest
- Chopped fresh parsley
Cheese and Corn Chowder
By cindygwest
Cook bacon in a large pot over medium heat until crisp, 5 minutes; drain on a paper-towel-lined plate and set asid...
- 5 strips thick-sliced bacon, diced
- 2 T. unsalted butter
- 2 T. olive oil
- 2 cups diced onion
- 1 cup diced celery
- 1/4 cup all-purpose flour
- 2 t. minced fresh thyme
- 1 t. kosher salt
- 1/4 t. cayenne pepper
- 1/4 t. ground turmeric
- 6 cups low-sodium chicken broth
- 1 lb. russet potatoes, peeled and diced
- 8 ears fresh corn, shucked, trimmed (4 - 5 cups kernels; may use frozen)
- 1 cup heavy cream
- 1 cup shredded white cheddar
- 2 oz. cream cheese
- Minced fresh chives
Pear Honey
By cindygwest
Place pears in a food processor; process until finely chopped
- 8 medium pear, peeled and quartered
- 4 cups sugar
- 1 can (20 ounces) crushed pineapple, drained