CindiJ

Chef #171084

Kansas City

Joined: Nov 3, 2004

222 Public Recipes by CindiJ

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Texas Roadhouse Green Beans (Copycat)

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11 Reviews | By CindiJ

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We really like these green beans at TRH and after a little searching found this recipe. Recipe is courtesy of WTVR, Richmond, VA. When a friend of mine started working there, I asked if this is how they prepare their green beans and she shook her head yes, but said no with a smile. I have included both variations for this recipe; choose the one to your liking. Cook/simmer time is approximate.

Recipe #350932

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Sloppy Joes

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1 Reviews | By CindiJ

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I can remember my mom making us these for years. Then the stuff in the can came out and that was the rage - until we tried it. We begged her to never, ever buy that stuff again! Nothing fancy about this recipe - common ingredients found in just about every kitchen. *Warning: You may need a bib! ;)

Recipe #349285

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Eggnog

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Be the first to review! | By CindiJ

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My sister got this recipe from one of her neighbors a few years ago and every year she loses it. Posting so we will not lose this one - it is one awesome recipe for Eggnog. Chill time is not included in prep/cook time.

Recipe #345521

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Cheesecake Delights

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Be the first to review! | By CindiJ

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Recipe courtesy BettyCrocker.com site. Mom and I thought these sounded really good and pretty easy to make. We've never been ones for making cookies from mixes but these are worth the changing of minds. They seem to just melt in your mouth. Remember, broken cookie calories don't count (these can be broken easily)! I hope you enjoy these as much as we have!

Recipe #344413

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Sausage Tortellini Soup for 2

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1 Reviews | By CindiJ

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I found this recipe in one of my mother's magazines Reminisce and thought this sounded really good. During our watching over Dad in his final days, I decided to make this and was pleasantly surprised at how easy and good this soup was. While for 2 people, this can easily be doubled or tripled to feed a family.

Recipe #343394

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Chive Cream

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Be the first to review! | By CindiJ

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At a breakfast meeting earlier this year we were served a breakfast casserole with a side of Chive Cream as an optional garnish. This stuff took the basic breakfast casserole over the top!! I begged the chef to share his recipe (to no avail) and have been searching ever since. This is pretty close to what I remember. Chill time is cook time.

Recipe #342157

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Blue Cheese Tart

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1 Reviews | By CindiJ

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Found this on the Land 'o Lakes site and thought it sounded good enough to try this holiday season.

Recipe #342116

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Kouing Aman

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3 Reviews | By CindiJ

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Saw this on Road Tested on the Food Network and did a little research. Kouing-Aman is a tradtional cake from the Brittany region of France by renowned pastry chef Florian Bellanger, of New York City's Fauchon on Marthastewart.com. I have had these before but never knew the correct spelling. Posting here so when time allows, I can make. If you try these, let me know what you think. Prep & cooking times are estimated and do not include chill/rise times.

Recipe #340604

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Emeril's Cola Braised Pot Roast With Vegetables

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Be the first to review! | By CindiJ

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We adore a good pot roast and you can never have too many recipes for a great pot roast. I thought this looked very good and worth a shot. I hope you will try it too! Recipe courtesy of Emeril Green.

Recipe #340265

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Clagett Farms Southern Cooked Greens

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Be the first to review! | By CindiJ

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Chef Emeril prepared this on his Emeril Green show and we knew we had to save this recipe. These greens looked just like what our friends used to make and share with us.

Recipe #338272

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Magic Reindeer Dust

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Be the first to review! | By CindiJ

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We did this for our kids growing up and now do it for our grandchildren. Use your computer to come up with different labels each year. Guaranteed to light up their eyes! Magic Reindeer Dust (Label Title) On Christmas Eve, sprinkle this on your lawn. The sparkle of the glitter in the moonlight, and the smell of the oats, will guide Santa's Reindeer directly to your house!

Recipe #336779

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Cinnamon Apples

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Be the first to review! | By CindiJ

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My mom & grandma made these as long as I can remember. With the apple bounty that is going on right now, I had to go in search of the instructions. Posting so I will never have to search that hard again! These are great as a snack, a side dish to any pork or chicken recipe. We have made with Splenda with great results as well.

Recipe #328710

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Grandma's Apple Butter

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1 Reviews | By CindiJ

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This is the best recipe for Apple Butter that I have ever made. My Grandma taught me how to make this years ago. Posting so that I will never lose it! I am not exactly sure on the exact yield - it's been a while since I've made this.

Recipe #327682

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Peppy Stuffed Bell Peppers

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Be the first to review! | By CindiJ

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This is a recipe that both my mom & aunt made while I was growing up. It was always a staple at our house. It was one of the first recipes I insisted we make in Home Ec. Very easy and very adaptable to individual tastes.

Recipe #327344

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Hippie Bread

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Be the first to review! | By CindiJ

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Mom got this recipe in the early 70's from someone at work. This is a great bread for sandwiches or even a rustic style supper. The bread is a coarse style bread - full of air holes but loaded with fresh made bread flavor. No need for a bread machine for this bread! Prep time does not include overnight rise time.

Recipe #327329

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Apple Bread Pudding (Pampered Chef)

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1 Reviews | By CindiJ

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Years ago my little sis was a consultant for Pampered Chef and she made this for a party. I copied this down on a recipe card (very faded now) and long ago gave away the booklet this came from. This is incredibly easy and oh so very good. I like to serve this warm with a vanilla custard sauce or Poor Man's Sauce.

Recipe #321451

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Roast Beef Sandwich Spread

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1 Reviews | By CindiJ

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This is great way to beat the heat and use up leftovers! My family (both sides) have made this staple for generations. I can still see my Grandma using the crank meat grinder to make hers. Mom always made hers with the grinding attachment on her mixer and I've done the same (have also made it with the food processor). While we used to make this when we had left over roast beef, I have used lesser cuts of roasts to make this spread which is a great inexpensive way to extend the food budget. We like to serve this on fresh soft bread with lettuce and tomato slices. *Note* Deli Roast Beef is NOT recommended for this recipe.

Recipe #317411

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Baked Beans

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Be the first to review! | By CindiJ

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Posting this in response to a request from my sons and their families. This is one of those recipes that I've never measured prior to this posting. I've always "eye-balled" the ingredients. Feel free to adjust to suit your own tastes.

Recipe #316178

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Jeff Probst's Oscar's Delight

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3 Reviews | By CindiJ

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Watched this dish being prepared on Live with Regis and Kelly and thought it sounded good to try. Prep/Cook time does not include marinating time.

Recipe #313304

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Charcoal-Grilled Blackened Red Snapper

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3 Reviews | By CindiJ

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Recipe courtesy of America's Test Kitchen. I love to watch this show and learn new/different methods of cooking and baking. This just sounds like something we would really like. "If using fillets that are 1/2 inch or thinner, reduce cooking time to 3 minutes per side. If using fillets that are 1 inch or thicker, increase cooking time on second side by 2 minutes, moving the fish to the cooler side of the grill after the second side has browned. If you cannot find red snapper, striped bass, halibut, and catfish can be substituted. Making the slashes in the skin requires a sharp knife. If your knife isn’t sharp enough, try cutting through the skin with a serrated knife. However, cut in one direction (don’t saw) and be careful not to cut into the flesh. If you choose not to eat the skin, be sure to remove it after cooking rather than beforehand. Serve fish with lemon wedges and our Rémoulade or our Pineapple and Cucumber Salsa with Mint." Skin-on fillets will buckle when grilled because the skin will shrink back, pulling the flesh along with it. The fillets will remain flat if the skin is scored first, which prevents it from contracting more quickly than the flesh.