Cindygwest's profile page
Recipes
Pork Medallions with Mustard Cream Sauce
By cindygwest
1. Pound pork slices to 1/4 -inch thickness
- 2 (1) pound pork temderloims, trimmed and cut into 1-inch thick slices
- 2 t. salt
- 2 t. ground black pepper
- 1/4 cup butter, divided
- 1 shallot, thinly sliced
- 1/2 cup dry white wine
- 1 t. dried rubbed sage
- 1 1/2 cups heavy whipping cream
- 1 T. coarse-grained mustard
Tuscan Sausage & Bean Dip
By cindygwest
Tuscan Sausage and Bean Dip is the Italian-inspired bean dip recipe that your appetizer table is craving
- 1 pound bulk hot Italian sausage
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 (8-ounce) package cream cheese, softened
- 1 (6-ounce)package fresh baby spinach, coarsely chopped
- 1 (15-ounce) can white kidney or cannellini beans, rinsed and drained
- 1 cup chopped seeded tomatoes
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- assorted crackers or toasted French bread baguette slices, to serve
Cherry Pie Crepes a la Mode
By cindygwest
Wrapping the crepes into fruit-filled bundles means that you can assemble them ahead, store them in the fridge, and...
- 12 Cocoa, Sweet or Basic crepes (see recipe, Basic Crepes with Variations) or purchased crepes
- 3 cups frozen tart cherries, thawed
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- Vanilla ice cream
- Toasted sliced almonds and/or sifted powdered sugar
Crustless Cheesy Bacon and Egg Quiche
By cindygwest
1. Preheat oven to 350°F
- nonstick cooking spray
- 1 package (8 ounces) bacon, cut into 1-inch pieces
- 1 package (8 ounces) white mushrooms, sliced
- 5 green onions, sliced (about 1/2 cup), divided
- 2 Roma tomatoes, cut into 1/2-inch pieces, divided
- 1 package (8 ounces) finely shredded sharp Cheddar cheese (2 cups), divided
- 12 large eggs
- 1 container (16 ounces) sour cream
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
Pappaedelle with Pork Sugo and Hazelnuts
By cindygwest
Preheat oven to 425°
- 5 large plum tomatoes, quartered
- 7 garlic cloves, 1 finely grated, 6 left whole
- 3 tablespoons vegetable oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup blanched hazelnuts
- 2 pounds boneless pork shoulder (Boston butt), fat trimmed, cut into 8 pieces
- 4 large shallots, quartered
- 2 cups red wine
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 5 sprigs oregano, plus 1 tablespoon finely chopped
- 5 sprigs thyme, plus 1 tablespoon finely chopped
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 4 ounces Grana Padano cheese, finely grated, plus shaved for serving
- 1 pound fresh or dried pappardelle
Winter Fruit Salad with Lemon Poppy Seed Dressing
By cindygwest
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt
- 1/2 1/2 1/2 cup white sugar
- 1/2 1/2 1/2 cup lemon juice
- 2 2 2 teaspoons diced onion
- 1 1 1 teaspoon Dijon-style prepared mustard
- 1/2 1/2 1/2 teaspoon salt
- 2/3 2/3 2/3 cup vegetable oil
- 1 1 1 tablespoon poppy seeds
- 1 1 1 head romaine lettuce, torn into bite-size pieces
- 4 4 4 ounces shredded Swiss cheese
- 1 1 1 cup cashews
- 1/4 1/4 1/4 cup dried cranberries
- 1 1 1 apple - peeled, cored and diced
- 1 1 1 pear - peeled, cored and sliced
Artichoke Dip in a Bread Basket
By cindygwest
Cut top from loaf; scoop out center, leaving a 1/2 inch shell
- 1 (20 ounce) round loaf pumpernickel bread
- 2 (12-ounce) jars marinated artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 1 cup shredded Swiss cheese
- 3 green onions, sliced
- 1 (4-ounce) can green chillies, drained
- 1 pickled jalapeno pepper, seeded and chopped
BBQ Teriyake Pork Kabobs
By cindygwest
In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes,...
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 1 pound boneless pork loin, cut into 1 inch cubes
- 1 (14.5 ounce) can low-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1/4 teaspoon ground ginger
- 3 portobello mushrooms, cut into quarters
- 1 large red onion, cut into 12 wedges
- 12 cherry tomatoes
- 12 bite-size chunks fresh pineapple
Broadway Brownie Bars
By cindygwest
Preheat oven to 350°
- FILLING:
- 6 ounces cream cheese, softened
- 1/2 cup sugar
- 1/4 cup butter, softened
- 2 tablespoons all-purpose flour
- 1 large egg, lightly beaten, room temperature
- 1/2 teaspoon vanilla extract
- BROWNIE:
- 1/2 cup butter, cubed
- 1 ounce unsweetened chocolate
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- TOPPING:
- 1 cup (6 ounces) semisweet chocolate chips
- 1/4 cup chopped walnuts
- 2 cups miniature marshmallows
- FROSTING:
- 1/4 cup butter
- 1/4 cup milk
- 2 ounces cream cheese
- 1 ounce unsweetened chocolate
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
Steak Taco Salad
By cindygwest
We cook the skirt steak to medium so that it's less chewy than it would be at medium-rare
- Pico De Gallo
- 1 1 1 tomato, cored and chopped
- 2 2 2 tablespoons finely chopped red onion
- 2 2 2 tablespoons chopped fresh cilantro
- 2 2 2 teaspoons minced jalapeño chile
- 1 1/2 1 1/2 1/2 teaspoons lime juice
- Dressing
- 1/2 1/2 1/2 ripe avocado
- 1/2 1/2 1/2 cup buttermilk
- 2 2 2 tablespoons chopped fresh cilantro
- 1 1/2 1 1/2 1/2 tablespoons lime juice
- 1 1 1 garlic clove, minced
- 1 1 1 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- Steak
- 3/4 3/4 3/4 teaspoon chili powder
- 1/2 1/2 1/2 teaspoon ground cumin
- Salt and pepper
- 1 1 4 (1-pound) skirt steak, trimmed and cut crosswise into 4 equal pieces
- 1 1 1 tablespoon vegetable oil
- Salad
- 1 1 can 1 (15-ounce) can pinto beans, rinsed
- 2 2 1-inch romaine lettuce hearts (12 ounces), cut into 1-inch pieces
- 4 4 4 ounces Monterey Jack cheeses, shredded (1 cup)
- Salt and pepper
- 1/2 1/2 1/2-inch ripe avocado, cut into 1/2-inch pieces
- 1 1 1 cup Frito's corn chips