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Recipes
Rigatoni with Spicy Calabrese-Style Pork Ragu
By cindygwest
any short, tubular pasta will work with this meaty ragu
- 1 medium onion, quartered
- 1 carrot, peeled, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- 4 garlic cloves
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cupcoarsely chopped flat-leaf parsley, divided
- 1 28-ounce can whole peeled tomatoes
- 1/4 cup olive oil
- 1 pound hot or sweet Italian sausage, casings removed
- 1 pound ground pork
- Kosher salt, freshly ground pepper
- 1 tablespoon tomato paste
- 1 pound mezzi rigatoni or penne rigate
- 3/4 cup finely grated Parmesan or Grana Padano plus more
Roasted Jalapeno Poppers
By cindygwest
Preheat the oven to 425 degrees F
- 12 large jalapeno peppers
- 2 ounces feta cheese
- 4 ounces cream cheese, at room temperature
- 4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
- A small handful fresh cilantro, finely chopped
- 2 tablespoons grated onion
- Read more at: http://www.foodnetwork.com/recipes/rachael-ray/roasted-jalapeno-poppers-recipe.html?oc=linkback
Easy Skillet Apple Pie
By cindygwest
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges
- 2 pounds Granny Smith apples
- 2 pounds Braeburn apples
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1 cup firmly packed light brown sugar
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 egg white
- 2 tablespoons granulated sugar
- Butter-pecan ice cream
Warm and Creamy Bacon Dip
By cindygwest
Bring cream cheese to room teperature
- 8 ounces softened cream cheese
- 2 cups sour cream
- 3 ounces cooked bacon, crumbled
- 2 cups cheddar cheese, shredded
- 1 cup chopped green onion
Apple Hand Pies
By cindygwest
Peel and dice apples fairly small
- For sugar glaze:
- 24 - 30 slices of apple
- (Use apple slices in bags from the produce dept. or 2 - 3 large apples)
- 2 pie crusts - refrigerated is fast and easy, or make a double pie crust of your own
- 3 T. melted butter
- 1/4 t. salt
- 2 T. brown sugar
- 1/4 t. nutmeg
- 1/2 t. cinnamon
- 1 - 2 T. flour for apples
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
Roasted Whole Caulflower
By cindygwest
This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1 1/2 cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Maple-Orange Glazed Carrots
By cindygwest
1. In a pot of salted, boiling water, cook carrots until tender but still firm
- 4 to 6 large carrots or parsnips, or a combination of both, peeled and cut into thick slices
- 1 tablespoon butter
- 1/4 cup maple syrup
- 2 tablespoons frozen orange juice concentrate
- pinch of salt
- pinch of nutmeg
Apple Crisp from King Arthur Flour
By cindygwest
1) Preheat your oven to 350°F
- Filling
- 3 pounds whole apples, to yield 2 pounds peeled, cored, and sliced apples; about 9 cups
- 1/4 cup rum, apple cider or juice, or the liquor/juice of your choice; or water
- 1/4 to 3/4 cup brown sugar, depending on the sweetness/tartness of your apples
- 2 tablespoons melted butter
- 2 tablespoons boiled cider, optional but good
- 1 1/2 teaspoons Apple Pie Spice; or 1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger
- 3 tablespoons King Arthur Unbleached All-Purpose Flour or tapioca flour
- 1/4 teaspoon salt
- Topping
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup quick oats
- heaping 1/4 teaspoon salt
- 2/3 cup brown sugar, light or dark
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 cup (8 tablespoons) cold butter, cut in pats
- 1/2 cup diced pecans or walnuts, optional
Candied Walnut Cranberry Spread
By cindygwest
Combine and mix well. Serve with crostini
- Candied Walnuts:
- 1/3 cup Walnut pieces, chopped medium
- 1 T. brown sugar
- 1 t. vanilla extract
- 1 T. honey
- Toss to combine and bake at 350 for 10 minutes
- Spread:
- 1 cup cream cheese, softened
- 1/3 cup honey
- 1/3 cup dried cranberries
- 1/3 cup candied walnut pieces
Veggie Combo Salad
By cindygwest
In a saucepan, bring 4 cups water to a boil
- 2 cups cut fresh green beans or wax beans (1 inch)
- 2 cups fresh or frozen peas, thawed
- 2 medium sweet red or yellow peppers, chopped
- 2 plum tomatoes, chopped
- 1/2 cup finely chopped red onion
- 1 cup mayonnaise
- 3/4 cup loosely packed fresh basil or Italian parsley leaves
- 2 tablespoons red wine vinegar
- 1 garlic clove, quartered
- Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon