CINDI'S EGG ROLLS
These are the best-tasting egg rolls you'll ever have. They're even better than the ones served at Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats--ground beef, pork steak, seasoned ground pork sausage, precooked shrimp--or prepare them without meat for the vegetarians.
Provided by Domestic Goddess
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
- In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
- Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
- Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
- Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
- Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
- Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 42.9 g, Cholesterol 29.7 mg, Fat 18.4 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 3.2 g, Sodium 575.6 mg, Sugar 3.2 g
CINDI'S AWESOME CRESPELLE LASAGNA
If you're looking for something fast and easy to make for dinner tonight, this isn't it! But if you're looking for a lasagna to impress, this one's it. The crespelle, which are italian crepes, add a lighter fluffy texture to the lasagna, so I go lighter on the cheese than you would with traditional lasagna. If you like a less sweet sauce, cut the sugar in half. If you want it sweeter, more power too you!
Provided by LuvsSushi
Categories One Dish Meal
Time 1h40m
Yield 1 lasagna, 6 serving(s)
Number Of Ingredients 30
Steps:
- Make Crespelle Batter:.
- Start with the crespelle batter by mixing together flour and salt.
- In a separate bowl, whisk four eggs plus milk.
- Whisk the eggs into the flour mixture, and beat until you smooth and bubbly.
- Melt butter in microwave.
- Whisk butter into the batter.
- Chill in the fridge for one hour while you make the sauce.
- Make Your Sauce:.
- In a very large sauce pot, saute the onions, garlic, and peppers in the 2 tbs of olive oil.
- As they start cooking, add sugar and balsamic. (Red wine can be used if you prefer, but you may need to decrease the sugar a bit unless you like really sweet sauce.).
- Once the liquid evaporates and the veggies are softened, add the meats, and cook until browned. Be careful not to overcook, or they will be dry in your sauce!
- Add your cans of sauce, crushed tomatoes, and paste.
- Add your parsley, sage, rosemary, and thyme.
- Simmer for at least one hour, stirring occasionally. Keep a very close eye out that the bottom doesn't start burning, as the sweeter the sauce, the easier it burns! Don't be afraid to taste as it simmers, and add more sugar, salt, pepper, or crushed red pepper if necessary. Remember to add only a little at a time, and then allow time for the flavors to grow before tasting and adding more!
- NOTE: This is enough sauce for TWO lasagna's, so reserve half and refrigerate or freeze when done.
- Cook Crespelles:.
- While the sauce simmers, finish making your crespelles.
- Heat a 10 inch non-stick skillet on medium high heat.
- Put a small amount of oil in the bottom of the pan and rub it inches.
- Add 1/4 cup of batter and swirl around the bottom of the pan so it covers making a 10 inch pancake.
- Loosen sides with spatula.
- When the top appears bubbled and dry, go ahead and flip. Crespelle should be very lightly browned on bottom.
- Give another minute or two on this side until brown spots appear on bottom.
- Stack in a plate separated by paper towels so they don't stick.
- I generally add a dab more oil between every two or three crespelle's.
- Should make about 12 crespelle's, with maybe one or two left over for the kids to snack on. (They LOVE these things plain!).
- Preheat your oven to 375.
- Make your filling:.
- Beat two eggs into the ricotta.
- Add 1/2 cup of parmesan and 1 1/2 cups mozzarella. (Note, if you use lasagna noodles in place of the crespelle, use a bit more cheese for 'body'.).
- To make the lasagna:.
- Spray the bottom of a lasagna pan with Pam.
- Place two crespelle's on the bottom of the pan, and tear parts of another one to fill in the two gaps on the side if necessary.
- Add about 1/2 - 3/4 cup of sauce to LIGHTLY cover the crespelle with sauce.
- Add one third of the cheese filling a teaspoon at a time, spreading over the sauce.
- Add another layer of crespelle, and repeat the sauce and cheese layers.
- Do this one more time, and then top with crespelle, a little more sauce, and sprinkle with the 1/4 cup parmesan and 1/2 cup mozarella.
- Bake at 375 for approximately 30-40 minutes until cheese is melted and sauce is bubbly.
- Let the lasagna stand for 15-20 minutes to 'firm up'.
- Can be frozen as well.
Nutrition Facts : Calories 1138.7, Fat 60.5, SaturatedFat 29.3, Cholesterol 401.4, Sodium 2643.7, Carbohydrate 83.7, Fiber 6.4, Sugar 40.8, Protein 68
CINDI'S HERBED GARLIC BUTTER
I've been playing around with this recipe for a while. I have several types of Garlic Bread Toppers that I like to use, but this is a nice change. Works great on any kind of crusty or chewy Italian or French Bread. The most rustic bread you can find is what makes this a great topping!
Provided by CindiJ
Categories Very Low Carbs
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In medium bowl, stir together the butter, minced and mashed garlic, parsley and thyme leaves. Use a wooden spoon to help blend all ingredients into a smooth paste. Season with salt and pepper.
- Cut bread lengthwise or into slices (your choice) and spread generously with the butter. Store leftover butter in tightly sealed container in refrigerator for another day. Place bread on cookie sheet and lightly drizzle with olive oil.
- Bake in 350 degree F oven for 10-15 minutes.
- If you want to maintain a softer chewy bread, spread butter on bread, assemble slices back into loaf shape and wrap well with aluminum foil. Heat in 350 degree F oven for 10-15 minutes.
Nutrition Facts : Calories 2128.4, Fat 238.3, SaturatedFat 124.1, Cholesterol 488.1, Sodium 1535.2, Carbohydrate 5.2, Fiber 0.8, Sugar 0.3, Protein 3.1
CINDI'S CANDY CANE COOKIES
I love making these cute cookies. It's a great way to get rid of all those extra candy canes the kids end up having too many of.
Provided by cheesygiraffe
Categories Dessert
Time 54m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix the finely crushed candy cane and the sugar together.Set aside.
- Mix the first 6 ingredients together.
- Split dough into equal portions.
- Mix one portion of the dough with the red food coloring.
- Refrigerate the dough long enough to be able to easily work with it.
- Break off one piece (approximately 1 teaspoon of each color) and roll by hand into 4 to 5 inch tubes.
- Twist the two colors together and bend forming a candy cane.
- Sprinkle the top with the candy cane/sugar mixture.
- Bake at 350 F for 6-9 minutes.
- Let cool.
- Be careful when removing from the cookie sheet, they will break easily.
Nutrition Facts : Calories 154.9, Fat 8, SaturatedFat 4.9, Cholesterol 29.1, Sodium 154.6, Carbohydrate 19.1, Fiber 0.3, Sugar 9.2, Protein 1.7
CINDI'S SPAGHETTI SAUCE
When I was first married, I bought those jarred spaghetti sauces, but I figured I could come up with a recipe just as good. I have to admit, mine tastes just like one of those well known store brand names. And now that the stores are always reducing the amount in their jarred sauces; I'm glad my recipe makes enough to go around.
Provided by Cindi M Bauer
Categories Sauces
Time 35m
Yield 8-9 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven or large pot, brown the ground beef, onion, and green peppers; drain off fat.
- Add the remaining ingredients.
- Cover, and simmer until heated through.
- Serve with cooked spaghetti and parmesan cheese.
Nutrition Facts : Calories 308.3, Fat 12.1, SaturatedFat 4.7, Cholesterol 73.7, Sodium 1750.6, Carbohydrate 24.8, Fiber 6.1, Sugar 17.5, Protein 28.1
CINDI'S CHICKEN MACARONI SALAD
A really good macaroni salad made with either cooked chicken, turkey, (or) smoked turkey, red bell peppers, celery, onions, peas, colby cheese, salad dressing, and Kraft's Creamy Cucumber Ranch Salad Dressing. Note: DO NOT SUBSTITUTE mayonnaise for the salad dressing in this recipe. The salad dressing gives this salad a bit of a kick, as my daughter would say. This salad is a favorite of my mother-in-law's, and I consider that to be a compliment!
Provided by Cindi M Bauer
Categories < 30 Mins
Time 30m
Yield 4 1/2 lbs. of salad, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a very large bowl, add all the ingredients.
- Chill several hours before serving.
- Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.
CINDY'S BISCUITS
Wonderfully simple and delicious! Good for breakfast with butter and honey or milk gravy, and as a quick fresh bread to go with a meal.
Provided by gypsysister
Categories Breads
Time 25m
Yield 9-12 biscuits
Number Of Ingredients 5
Steps:
- Mix flour and baking powder.
- Cut in butter with fork or pastry cutter (or hands :).
- Use a fork to beat in milk gradually to form a ball.
- On a lightly floured surface, flatten dough to 3/4 inch.
- Using a biscuit cutter or small rimmed glass dipped in flour, cut out biscuits.
- Place biscuits on cookie tray or baking stone and bake at 425 for approx 8-10min (top will golden slightly).
Nutrition Facts : Calories 160.4, Fat 6.1, SaturatedFat 3.8, Cholesterol 16.4, Sodium 466.6, Carbohydrate 22.6, Fiber 0.8, Sugar 0.1, Protein 3.6
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