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Recipes
Orange Spice Carrots
By cindygwest
Place carrots in a saucepan; add 1 in
- 2-1/2 cups sliced carrots
- 1 tablespoon brown sugar
- 1-1/2 teaspoons cornstarch
- 1/2 cup orange juice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Minced fresh parsley, optional
Carmelized Bacon and Fancy Nut Mix
By cindygwest
1. Preheat oven to 350 degrees
- 1 pound bacon, diced
- 1/3 cup firmly packed light brown sugar
- 1 pound salted and roasted cashews
- 1/2 pound whole pecans
- 1/2 pound almonds
- 4 T. minced fresh rosemary
- 1 t. ground chipotle chile pepper
- 4 t. granulated sugar
- 1 T. kosher salt
- 2 T. olive oil
Southwestern Cream of Chicken Soup
By cindygwest
Melt butter in a large pot
- 3 T. butter
- 1 red bell pepper, seeded and diced
- 1 poblano chile, seeded and diced
- 1/2 cup diced onion
- 1 T. minced garlic
- 1 t. hot chili powder
- 1 t. ground cumin
- 1/2 t. ground coriander
- 6 T. flour, divided
- 3 cups whole milk
- 1 cup beer
- 1 cup chicken broth
- 1/2 cup dry converted white rice
- 3 cups shredded pepper Jack cheese
- 2 cups shredded cooked chicken
- Lime slices
Bacon Quiche Tarts
By cindygwest
I prefer to use piecrust cut into 3 inch circles rather than biscuits
- 5 slices bacon
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons milk
- 2 eggs
- 1/2 cup shredded Swiss cheese
- 2 tablespoons chopped green onion
- 1 (10 ounce) can refrigerated flaky biscuit dough
Bacon Wrapped Pork
By cindygwest
For the sauce, mix together pineapple juice and cornstarch in a small saucepan; bring to a boil over medium heat
- FOR THE SAUCE, MIX: 1 can pineapple juice (6 oz.), 1 tsp. cornstarch
- ADD: 1 Tbsp. each golden raisins, pineapple preserves, and shallots or red onion
- STIR IN: 1 tsp. prepared horseradish, Salt to taste
- FOR THE PORK, WRAP: 8 oz. pork tenderloin, trimmed and cut into 4 medallions (1 1/2-inch thick), 2 strips thin-sliced bacon, halved crosswise, 1 Tbsp. vegetable oil
Fresh Tomato Risotto
By cindygwest
1. In a medium saucepan, melt butter over medium heat
- 2 T. butter
- 1/2 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/3 cup dry white wine or vermouth
- 6 cups hot Chicken cooking stock
- 4 plum tomatoes, seeded and chopped
- 1 (5-ounce) package shredded Parmesan cheese
- 1/2 t. salt
Simply Sinful Cinnamon Muffins
By cindygwest
Don't have Baker's Cinnamon Filling mix? Substitute 3 tablespoons (1 1/2 ounces) melted butter, 1/2 cup (3 3/4 ounc...
- Topping
- 1/4 cup diced pecans
- 1/4 cup rolled oats
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon cinnamon, optional; for added cinnamon flavor
- 3 tablespoons soft butter
- 1/3 cup brown sugar
- Filling
- 1/2 cup Baker's Cinnamon Filling mix*
- 3 to 4 tablespoons water
- For a substitute, see "tips," below.
- Batter
- 1/2 cup (8 tablespoons) butter, melted
- 3/4 cup lukewarm milk
- 2 large eggs
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup rolled oats
- 2 tablespoons cornstarch, optional; for added tenderness
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup cinnamon chips or butterscotch chips
- Glaze
- 2/3 cup confectioners' sugar
- pinch of salt
- 1 tablespoon milk, or enough to make a pourable glaze
Roasted Peppers Stuffed with Homemade Ricotta
By cindygwest
1. Preheat oven to 400 degrees
- 4 yellow or red peppers, preferable a combination
- 1 cup homemade ricotta
- 2 T. capers, chopped
- 1 T. olive oil, plus more for finishing
- 1 T. minced chives
- 1 pinch crushed red pepper
- salt
- freshly ground black pepper
Mexican Layered Dip
By cindygwest
1.Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a lay...
- 1 9 -ounce can bean dip
- 1/4 cup picante or taco sauce
- 1 8 -ounce container refrigerated guacamole
- 1 8 -ounce carton dairy sour cream
- 1 cup shredded cheddar or taco cheese (4 ounces)
- 1/4 cup sliced green onion (2)
- 2 tablespoons sliced pitted ripe olives
- 2/3 cup chopped, seeded tomato (1 medium)
- 8 cups tortilla chips or crackers