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Recipes
Old Fashioned Lemonade
By cindygwest
Substitute 1 cup pureed, strained fresh strawberries or raspberries for 1 cup water when making the lemonade
- 1 1/3 cups sugar, more or less
- 5 cups water, divided
- 1 T. grated lemon peel
- 1 3/4 cup lemon juice (about 10 large lemons)
Cold-Proofed Pizza Dough
By cindygwest
Makes about 1 lb
- 1 1/2 cups all-purpose flour
- 1/2 cup bread flour
- 1 t. kosher salt
- 1/2 t. instant yeast
- 3/4 cup lukewarm water
- 1 T. olive oil
- 1 t. honey
Pasta Caprese
By cindygwest
In a large saucepan cook pasta according to package directions
- 12 ounces dried fusilli or penne pasta
- 3 T. olive oil
- 3 green onions, thinly sliced
- 2 cloves garlic
- 1 t. snipped fresh oregano
- 3 ripe tomatoes (about 2 pounds) seeded and chopped
- 1 T. lemon juice
- 1/4 t. salt
- 1/4 t. black pepper
- 1/4 thinly sliced fresh basil
- 8 ounces fresh mozzarella cheese, cut up
- sliced pepperoni
- 1/2 cup grated Parmesan cheese
Southwestern Potato Sausage Chowder - Crockpot
By cindygwest
1. In a large ckillet, cook sausage until no longer pink; drain off fat
- 1 pound bulk pork sausage
- 1 pound round red potatoes, chopped
- 1 large onion, chopped
- 1 medium red sweet pepper, chopped
- 1 medium green sweet pepper, chopped
- jalapeno peppers or 1 can green chilies
- 2 t. ground cumin
- 2 cloves garlic, minced
- 1/4 t. ground black pepper
- 2 14-ounce cans reduced-sodium chicken broth
- Shredded Monterey Jack cheese with peppers
- 1 recipe Fried Potato Sticks (recipe follows) or 1 cup canned shoestring potatoes (optional)
Grilled Cheese with Fresh Tomatoes
By cindygwest
Slice tomatoes as thin as possible (a serrated knife works great) and place on a wire rack set inside a rimme...
- 2 large beefsteak or other tomatoes
- Kosher salt, freshly ground pepper
- 8 slices sourdough bread or other country-style loaf
- 1/4 cup mayonnaise
- 1 pound sharp white cheddar, coarsely grated
- 1 small shallot, very thinly sliced
Spicy Pop Pulled Pork
By cindygwest
Preheat the oven to 300 degrees F
- 2 onions, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- Salt and freshly ground black pepper
- One 11-ounce can chipotle peppers in adobo sauce
- 2 cans pop (I use Dr Pepper)
- 4 packed tablespoons brown suga
Sausage, Bean and Pasta Stew
By cindygwest
Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add ...
- 1 onion, cut into 1/2-inch pieces (about 2 cups)
- 2 carrots, finely chopped (about 2/3 cup)
- 4 cloves garlic, finely chopped
- 8 ounces dry white beans, such as cannellini, rinsed and picked over
- 6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
- 1 pound sweet or hot Italian sausage links (4 to 6 links)
- One 14.5-ounce can fire-roasted diced tomatoes
- 3 cups low-sodium chicken broth
- 1 chunk Parmesan rind, optional, plus grated Parmesan, for serving
- 1/2 cup ditalini pasta
- 2 tablespoons chopped fresh parsley
- 2 teaspoons balsamic vinegar
- Kosher salt and freshly ground black pepper
- Crusty bread, for serving
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-sausage-bean-and-pasta-stew-recipe.html?oc=linkback
Nutty Oven-Fried Chicken
By cindygwest
Place milk in a shallow bowl
- 1/2 cup evaporated milk
- 1 cup biscuit/baking mix
- 1/3 cup finely chopped pecans
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon rubbed sage
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1/3 cup butter, melted
Knock-You-Naked Brownies
By cindygwest
Preheat the oven to 350 degrees F
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
Pork Tenderloin Salad
By cindygwest
Cut pineapple into 6 rings; reserve 2 tablespoons pineapple juice for Vinaigrette
- Vinaigrette:
- 1 Dierbergs peeled and cored fresh cut pineapple (Produce Dept.)
- 1 pork tenderloin (about 1 pound)
- 2 tablespoons Pickapeppa sauce
- 1 bag (5 ounces) baby spinach
- 2 cups thinly sliced napa cabbage
- 1 red bell pepper, quartered, seeded, and thinly sliced
- 1/3 cup thinly sliced red onion
- Tropical Vinaigrette (recipe link below)
- 1 fresh homegrown peach, halved, pitted, and diced
- 1/4 cup Pickapeppa sauce
- 2 tablespoons fresh lime juice
- Reserved 2 tablespoons fresh pineapple juice
- 1 tablespoon balsamic vinegar
- 1/3 cup Dierbergs olive oil