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Recipes
Grilled Beef Kabobs
By cindygwest
1. Trim excess fat from beef
- 3 pounds steak (such as top round or sirloin), cut 1-inch thick
- 1 1/2 cups dry red wine
- 1/2 cup soy sauce
- 1 cup vegetable oil
- 1 1/2 t. ground ginger
- 1/4 cup minced onion
- salt
- 1/2 t. ground black pepper, coarse
- 24 fresh or frozen pearl onions, boiled and peeled, if necessary
- 4 medium green peppers, cored, seeded and cut into 6 pieces each
- 16 to 24 fresh button mushroom caps
- 16 to 24 cherry tomatoes
Sweet Savory Cheesecake Appetizer
By cindygwest
Spread pecans evenly over bottom of a greased 9-in
- 1 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup mayonnaise
- 4 cups shredded sharp cheddar cheese
- 6 green onions, chopped
- 1/2 pound bacon strips, cooked and crumbled
- 1 jar (10 ounces) seedless raspberry or strawberry preserves
- Sliced green onions, optional
- Assorted crackers
One Hour Pizza Dough
By cindygwest
Yield: 1 lb. (enough for four 10- to 12-inch individual pizzas)
- 1 envelope (about 2 1/4 tsp.) active dry yeast
- 3/4 cup warm water (105 degrees to 115 degrees )
- 2 tablespoons EVOO, plus more for the bowl
- 1 cup "00" flour, plus more for dusting
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon kosher salt
Irish Spiced Beef ( or Brisket Bliss)
By cindygwest
Place beef in a 15x10x1-in
- 1 fresh beef brisket (6 pounds)
- 1/3 cup packed brown sugar
- 3/4 cup coarse sea salt
- 1/4 cup chopped onion
- 4 bay leaves, crushed
- 3 teaspoons pepper
- 2 teaspoons dried rosemary, crushed
- 2 teaspoons dried thyme
- 1-1/2 teaspoons ground allspice
- 1-1/2 teaspoons ground cloves
- 4 medium onions, sliced
- 4 medium carrots, sliced
- 2 celery ribs, sliced
- 2 cups stout or beef broth
- Rye bread, Swiss cheese slices and Dijon mustard
Parma Crisps
By cindygwest
Be sure bread is only 1/4 inch thick
- 1 French baguette, cut into diagonal 1/2 inch slices
- 1/4 cup olive oil
- 1 cup finely grated Parmigiano-Reggiano cheese
Skillet Parmesan Chicken
By cindygwest
1.Cut chicken breasts in half
- 1 1/2 pounds boneless skinless chicken breasts*
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon bottled minced garlic
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 teaspoon dried basil
- 3/4 teaspoon sugar
- 1 cup shredded Italian 6-cheese blend
- 1/2 cup crushed french-fried onions
- 1 (16-ounce) package fettuccini, cooked and kept warm
Lemon Butter Steak
By cindygwest
Slice steak against the grain into thin slices, about ½” thick
- For the marinade
- 1 lb. flank steak
- 5 tbsp. extra-virgin olive oil, divided
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. honey
- Juice and zest of 1 lemon
- 1 tsp. thyme leaves
- For the steak and spinach
- 5 tbsp. butter, divided
- 2 cloves garlic, minced
- 2 tsp. thyme leaves
- Zest of 1 lemon
- Kosher salt
- Pinch red pepper flakes
- 6 c. baby spinach
Southwest Tuna-Vegetable Salad
By cindygwest
1. In medium bowl, flake tuna with fork
- 2 cans (5 ounces each) solid white albacore tuna in water, drained
- 1 can (15 ounces) dark red kidney beans, drained and rinsed
- 1 ear fresh corn, kernels cut from cob (about 1 cup)
- 1 red bell pepper, cut lengthwise into 1/4-inch-thick slices (about 1 1/4 cups)
- 1/2 medium cucumber, cut lengthwise in half, then cut crosswise into 1/4-inch slices (about 1-1/4 cups)
- 2 limes
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon ground cumin
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh cilantro leaves
Tomato Soup with Parmesan Croutons
By cindygwest
Special equipment: an immersion blender For the soup: In a large pot, heat the butter and oil over medium-high...
- Croutons:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large carrots, peeled and finely diced
- 1 clove garlic, grated on a rasp grater
- 1 medium onion, finely diced
- 2 tablespoons tomato paste
- Three 28-ounce cans whole tomatoes
- 4 cups vegetable or chicken broth
- 2 tablespoons finely minced fresh parsley
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh basil
- Salt and freshly ground black pepper
- 1/2 baguette, sliced into rounds
- Olive oil, for drizzling
- 1/2 cup grated Parmesan
Turkey and Cranberry Encore Salad
By cindygwest
For Dressing: Place evaporated milk, cranberry sauce and Italian dressing in small jar or container; cover tightl...
- Dressing:
- 2/3 cup (5 ounce can) Evaporated Milk
- 1/2 cup jellied or whole-berry cranberry sauce
- 1/4 cup Italian salad dressing
- Salad:
- 1 bag (10 ounces) mixed salad greens of your choice
- 2 cups (about 10 ounces) cooked turkey, cut into 1/2 inch pieces
- 1/2 cup (2 ounces) blue cheese
- 1/3 cup sweetened dried cranberries
- 1/2 cup chopped toasted walnuts