Cindygwest's profile page
Recipes
Snickerdoodle Crisps
By cindygwest
In a large bowl, cream butter and sugar until light and fluffy
- SPICED SUGAR:
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Alice Springs Chicken
By cindygwest
Whisk together mustard, honey, mayonnaise, and lemon juice in a small bowl
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 T lemon juice
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 T butter
- 1 T olive oil
- 8 ounces mushrooms, sliced
- 4 slices cooked bacon, chopped
- 2 cups cheddar cheese
- 2 T fresh parsley
Cashew Pork with Snow Peas and Ginger
By cindygwest
1. Toast cashews in 12-inch nonstick skillet over medium heat until golden, about 5 minutes
- 1/2 cup raw cashews , chopped
- 1 cup low-sodium chicken broth
- 1/4 cup mirin
- 1/4 cup soy sauce
- 3 tablespoons cornstarch
- 1 (16-ounce) pork tenderloin , trimmed
- 3 tablespoons vegetable oil
- 8 ounces snow peas , strings removed
- 6 garlic cloves , minced
- 1 tablespoon grated fresh ginger
Cheddar and Bacon Log
By cindygwest
Beat cream cheese, mayonnaise, Worcestershire sauce and hot pepper sauce in large bowl on medium speed, scraping bo...
- 1 8-ounce package cream cheese, softened
- 3 T. mayonnaise
- 1/2 t. Worcestershire sauce
- 3 - 4 drops hot pepper sauce
- 8 ounces Cheddar Cheese, shredded
- 1/4 cup crumbled crisply cooked bacon
- 2 T. sliced green onions
- 1 cup chopped pecans, toasted
- crackers
Hearty Tuscan Bean Stew
By cindygwest
1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container
- Table salt
- 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
- 1 tablespoon extra virgin olive oil , plus extra for drizzling
- 6 ounces pancetta , cut into 1/4-inch pieces (see note)
- 1 large onion , chopped medium (about 1 1/2 cups)
- 2 medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
- 2 medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
- 8 medium garlic cloves , peeled and crushed
- 4 cups low-sodium chicken broth
- 3 cups water
- 2 bay leaves
- 1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
- 1 (14.5-ounce) can diced tomatoes , drained and rinsed 1 sprig fresh rosemary
- Ground black pepper
- 8 slices country white bread , each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)
Butter Chicken
By cindygwest
Preheat oven to 375 degrees F (190 degrees C)
- 2 eggs, beaten
- 1 cup crushed buttery round cracker crumbs
- 1/2 teaspoon garlic salt
- ground black pepper to taste
- 4 skinless, boneless chicken breast halves
- 1/2 cup butter, cut into pieces
Peppers Stuffed with Bacon Risotto
By cindygwest
1. In a large saucepan, cook bacon over medium heat until crisp
- 6 slices applewood bacon, coarsely chopped
- 1/2 cup chopped onion, (1 medium)
- 3/4 cup Arborio rice
- 1 14.5 ounce can chicken broth
- 3/4 cup dry white wine
- 1 cup frozen peas, thawed
- 1/3 cup Parmesan cheese
- Salt
- Ground black pepper
- 6 small or 3 large red, yellow, or green sweet peppers
- 1 T.l shipped fresh basil or Italian parsley
Beef Chuck Carbonade
By cindygwest
Preheat the oven to 325 degrees F
- 1/2 pound slab bacon, cut into large lardons
- 2 medium onions, sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 1/2 pounds beef chuck, cut into large cubes
- 5 carrots, peeled and cut into large chunks
- Generous tablespoon all-purpose flour
- 12 ounces beer (dark or light, depending on your preference)
- 6 prunes
- 1 tablespoon dried thyme
- 1 cup beef stock
Rockin' Salsa
By cindygwest
Made in 2012
- 1 red onion, chopped
- 1 white onion, chopped
- 1 yellow onion, chopped
- 6 pounds fresh tomatoes, peeled and chopped
- 2 banana peppers, chopped
- 3 green bell peppers, chopped
- 3 (6 ounce) cans tomato paste
- 1/2 cup white vinegar
- 2 tablespoons garlic powder
- 1 1/2 tablespoons salt
- 1 tablespoon cayenne pepper
- 1 1/2 teaspoons ground cumin
- 1/4 cupbrown sugar
- 1/4 cup white sugar
- 8 pint canning jars with lids and rings
- I added chicken bullion, chipotle peppers and lime juice
Italian Beef for Sandwiches
By cindygwest
1. Place beef in a 4- or 5-quart slow cooker
- 1 4 pound boneless beef sirloin or beef rump roast, cut into 2- to 3-inch pieces
- 1/2 cup water
- 1 0.7 ounce envelope Italian dry salad dressing mix
- 2 teaspoons dried Italian seasoning, crushed
- 1/2 - 1 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
- 10 - 12 hoagie buns, kaiser rolls or other sandwich rolls, split
- 1 1/2 cups shredded Italian blend cheeses (6 ounces) (optional)
- Pickles, sliced onion, sliced pepperoncini and/or roasted red sweet pepper strips (optional)