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Recipes
Bon Appetit's Best Quiche Lorraine
By cindygwest
Buttery, bacon-y, and custardy, with a very tender, rich crust (thanks to the combination of butter and lard)
- CRUST:
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 2 cups all-purpose flour, plus more for surface
- 5 tablespoons chilled unsalted butter, cut into pieces
- 3 tablespoons chilled lard or vegetable shortening
- FILLING AND ASSEMBLY:
- 8 ounces thick-cut smoked bacon, cut into 1/2-inch pieces
- 3 large shallots, thinly sliced
- 3 tablespoons lard or unsalted butter
- 2 sprigs thyme
- 1 bay leaf
- 3 1/2 cups half-and-half
- 8 large eggs, room temperature
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- Pinch of freshly ground nutmeg
- 2 ounces Gruyère cheese, finely grated
Cake Pops
By cindygwest
Prepare the cake according to package directions
- Cake Balls
- Ingredients
- 1 (18.25-ounce) boxed cake mix plus ingredients called for on box
- 1 (16-ounce) can prepared frosting
- 3 ounces Almond Bark Coating or flavored Confectionery Wafer Coating
Garden Slaw with Spicy Asian Dressing
By cindygwest
4 cups shredded green and/or red cabbage 2 carrots, cut into julienne strips or coarsely shredded (about 1 cup) 3...
- 4 cups shredded green and/or red cabbage
- 2 carrots, cut into julienne strips or coarsely shredded (about 1 cup)
- 3/4 cup bite-size strips green, red, yellow and/or orange sweet pepper
- 1/2 cup coarsely chopped radishes
- 1/4 cup snipped fresh cilantro leaves
- 1/4 cup thinly sliced green onions (2)
- Spicy Asian Dressing (recipe below)
Bolognese Stuffed Bell Peppers
By cindygwest
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cup cooked rice
- 2 tablespoons olive oil, divided
- 1/8 cup minced carrots
- 1/8 cup celery
- 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
- 1/2 pound ground beef
- 1/4 pound pancetta or lightly smoked bacon, diced
- 1 1/2 cups prepared marinara sauce
- 1/4 cup red wine
- 1/2 teaspoon red pepper flakes
- 1/3 cup heavy cream
- 1/2 cup grated Parmesan cheese, divided
Pretzel Fondue
By cindygwest
Good October dip. Can also use sausages for the fondue
- 2 T. butter
- 1 T. small-diced yellow onion
- 1 ounce all-purpose flour
- 1 cup whole milk
- 4.8 ounces Sam Adams Boston Lager
- 16 ounces shredded cheddar cheese*
- 1 T. Dijon mustard
- salt
- black pepper
- thick pretzel rods
- assorted sausages
- *Add cheese in batches until desired consistency. May not need all 16 ounces, or may need more!
Italian Pasta and Bean Soup (Pasta E Fagioli)
By cindygwest
Note: This soup does not hold well; the pasta absorbs the liquid, becomes mushy, and leaves the soup dry
- 1 T. olive oil, plus more for drizzling
- 3 ounces pancetta or bacon, chopped fine
- 1 medium onion, chopped fine (about 1 cup)
- 1 celery rib chopped fine (about 3/4 cup)
- 4 medium garlic cloves, minced
- 1 t. dried oregano
- 1/4 t. red pepper flakes
- 1 (28 ounce) can diced tomatoes with juice
- 1 piece Parmesan cheese rind (5 x 2 inches)
- 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
- 3 1/2 cups low-sodium chicken broth
- Table salt
- 8 ounces small pasta
- 1/4 cup chopped fresh parsley leaves
- Ground black pepper
- 2 ounces Parmesan cheese, grated (about 1 cup)
Easy Chicken Pineapple Kabobs
By cindygwest
Preheat an outdoor grill for medium-high heat and lightly oil the grate
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 onion, cut into 1-inch pieces
- 1/2 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 (15 ounce) can pineapple chunks, drained
- 1/4 cup barbeque sauce, or as needed
- 6 skewers
Roasted Sweet Potatoes
By cindygwest
Preheat oven to 450 degrees
- 2 sweet potatoes, unpeeled and diced
- 1 T. olive oil
- 1/4 t. salt
- 1/4 t. ground cumin
- Chopped fresh parsley
Sugar Steak with Bourbon
By cindygwest
1. Layer together the flank steak, sugar, bourbon, and red pepper flakes in a bowl
- 1 1/2 lb Flank steak
- 1/4 cup Brown sugar
- 1/4 cup Bourbon
- 1/2 teaspoon Red pepper flakes
- Kosher Salt
Mozarella, Roasted Red Pepper and Basil Stuffed Chicken
By cindygwest
Preheat oven to 400°F. Grease a 13x9-inch, broiler-safe casserole
- 4 boneless, skinless chicken breast halves
- 1 tablespoon Italian seasoning, divided
- salt and freshly ground black pepper, to taste
- 1 jar (12 ounces) sweet roasted red peppers, sliced into 1-inch pieces
- 1 bunch fresh basil leaves
- 8 ounces fresh mozzarella, cut into 8 slices
- 1/4 cup freshly grated Parmesan cheese