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Recipes
Parmesan Squash
By cindygwest
Roasted spaghetti squash tossed with Parmesan and fresh sage makes a tasty and satisfying pasta stand-in
- 1 spaghetti squash (3 lb.), halved lengthwise, seeds removed
- 4 t. olive oil, divided
- 1/4 cup grated Parmesan
- 1 T. fresh sage
- salt and pepper
Beef, Shitake, and Snow Pea Stir-Fry
By cindygwest
Sprinkle beef with salt and pepper
- 1 1-pound top sirloin steak, cut into 2-inch long, 1/4 -inch thick slices
- 1 T. Asian sesame oil
- 1 T. minced peeled fresh ginger
- 12 ounces fresh shitake mushrooms, stemmed, thickly sliced
- 8 ounces snow peas
- 1 bunch green onions, sliced, divided
- 1 cup fresh cilantro leaves, divided
- 5 T. hoisin sauce
- 2 t. chili-garlic sauce
- 1/4 t. Chinese fine-spice powder
Horseradish Cream Sauce
By cindygwest
Mix horseradish, mayonnaise, sour cream, mustard, sugar, 3/4 t
- 3/4 cup horseradish, drained
- 1/4 cup mayonnaise
- 2 T. sour cream
- 1 1/2 t. dijon mustard
- 1/2 t. sugar
- salt and pepper
Cinnamon Apple Pork Chops
By cindygwest
In a large skillet, heat 1 tablespoon butter over medium heat
- 2 tablespoons reduced-fat butter, divided
- 4 boneless pork loin chops (4 ounces each)
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 medium tart apples, thinly sliced
- 2 tablespoons chopped pecans
Root Beer Barbecued Chicken
By cindygwest
Preheat oven to 400°. For the chicken, coat chicken with vegetable oil and season with salt and pepper
- FOR THE CHICKEN, COAT:
- 1 chicken, cut into 8 pieces (3 1/2 lb.)
- Vegetable oil
- Salt and black pepper
- FOR THE ROOT BEER SAUCE, SAUTÉ:
- 1/2 cup diced onion
- 1 Tbsp. minced garlic
- 2 Tbsp. olive oil
- 2 cups root beer
- 3/4 cup ketchup
- 1/2 cup cider vinegar
- 1/4 cup brown sugar
- 1/4 cup prepared yellow mustard
- 2 Tbsp. molasses
- 1 Tbsp. Worcestershire sauce
- 1 tsp. red pepper flakes
- Juice of 1/2 a lime
- Sliced tomatoes
Chinese Cucumber Salad
By cindygwest
Put cucubmers in a bowl with salt, sugar and vinegar
- Dressing:
- 3 cups thinly sliced cucumbers
- 1/2 t. salt
- 1/4 t. sugar
- 2 t. white wine vinegar
- 1/2 t. grated fresh ginger
- 1 t. soy sauce
- 1/4 t. sugar
- 1 T. white wine vinegar
- 2 T. vegetable oil
- 1 T. chopped chives
- 1 T. chopped red bell pepper
- 1/8 t. red chili pepper flakes
- salt and pepper to taste
Tortelinni Emilia
By cindygwest
Preheat oven to 400 degree F
- 2 8 ounce package dried cheese-filled tortellini
- 3 tablespoons finely chopped red onion
- 2 tablespoons finely chopped shallots
- 1 tablespoon margarine or butter
- 2 cups half-and-half or light cream
- 1/2 cup milk
- 2 egg yolks
- 1/4 cup grated Parmesan cheese
- 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
- 1/2 cup shredded Gruyere or Swiss cheese (2 oz.)
- 1/2 cup walnut pieces
- 2 ounces prosciutto, finely snipped, or cooked ham, finely chopped
Deep Dish Mexican Meaqt Loaf Pie
By cindygwest
Preheat oven to 350 degrees F
- 1 1/4 pounds ground beef (90 percent lean)
- 1 cup finely crushed tortilla chips or corn chips
- 1 envelope(1/2 of a 2-ounce package) onion soup mix
- 3/4 cup bottled taco sauce
- 2 eggs, lightly beaten (divided)
- 1/2 teaspoon ground black pepper
- 1 8.8ounce pouch cooked Spanish-style rice (such as Uncle Ben's Ready Rice)
- 1 15 1/2ounce can golden hominy, rinsed and drained
- 1 14 1/2ounce can diced tomatoes with green chiles, drained
- 1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
- 1 medium fresh Anaheim pepper, seeded and chopped* (1/2 cup)
- 1/4 cup snipped fresh cilantro
- Tortilla or corn chips, sliced jalapeno pepper,* and/or fresh cilantro sprigs
Pork Scaloppine
By cindygwest
Preheat broiler to high with rack 6 inches from element and broiler pan inside For the pork, pound pieces into 1/4...
- For the pork:
- 1 lb. pork tenderloin, sliced into 3/4 inch thick pieces, and seasoned with salt and black pepper
- 1 1/4 cup panko bread crumbs
- 1/3 cup grated Parmesan
- 1 egg white
- 1 T. water
- For the Sauce:
- 1 T. butter
- 1 T/ flour
- 1 cup chicken broth
- 2 T. capers
- 1 T. each of minced lemon zest and fresh lemon juice
- 1 T. chopped fresh sage
Hot-Stuff Kielbasa-Cheese Soup
By cindygwest
In a 4-quart Dutch oven, cook onion and celery in hot butter or margarine until tender
- 1 large onion, halved lengthwise and thinly sliced
- 1 cup sliced celery
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1 14 1/2 - ounce can chicken broth*
- 3 cups peeled and cubed potatoes
- 1 cup chopped carrots (2 medium)
- 8 ounces fully cooked kielbasa (Polish sausage), sliced 1/4 inch thick
- 3 1/4 cups milk
- 3 cups shredded sharp cheddar cheese (12 ounces)
- 1/4 teaspoon coarsely ground pepper
- Shredded sharp cheddar cheese or coarsely ground pepper (optional)