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Recipes
French Toast with Strawberries and Cream
By cirql8or
Recipe courtesy Claire Robinson
- 3 cups fresh strawberries, trimmed and sliced
- 2 tablespoons water
- 6 large eggs
- 2 cups cream, divided
- Butter
- 8 (1-inch-thick) slices brioche (from day old loaf)
Open-Faced Steak Sandwich
By cirql8or
Recipe courtesy Sam Doherty, owner of Sophias Restaurant in Buffalo, NY
- 2 to 3 tablespoons dried oregano
- 2 to 3 tablespoons granulated garlic
- 2 to 3 tablespoons kosher salt
- 2 to 3 tablespoons dried parsley
- 1 to 2 tablespoons dried basil
- 4 cups vegetable oil
- 24 ounces rib-eye, cut into bite-size cubes
- Butter, for bread
- French bread, sliced
- 1 red pepper, seeded and sliced
- 1 green pepper, seeded and sliced
- Toppings: sliced mushrooms, sliced onions and provolone cheese
Chicken Salad
By cirql8or
From Food Network Kitchens
- 4 cups diced poached chicken, recipe follows
- 1 stalk celery, cut into 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper
- POACHED CHICKEN FOR SALADS
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds chicken breasts halves, on the bone and fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium canned
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Scallion Champ
By cirql8or
Recipe courtesy Darina Allen
- 6 to 8 unpeeled 'old' potatoes, eg. Russet or Yukon Gold
- 1 bunch scallions (use the bulb and green stem)
- 12 fluid ounces (350 milliliters/1 1/2 cups) milk
- 2 to 4 ounces (55 to 110 grams/1/2 to 1 stick) butter
- Salt and freshly ground pepper
Frozen Yogurt Affogato
By cirql8or
Recipe courtesy Bobby Flay
- 1 pint vanilla frozen yogurt (regular or non-fat)
- 2 cups hot espresso
Cinnamon Apple Toddy
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 3 cups apple cider (recommended: Martinelli's)
- 4 cinnamon sticks, plus more for garnish
- 1/2 cup spiced rum (recommended: Captain Morgan's)
- 1/2 cup cinnamon schnapps (recommended: Goldschlagger)
Pussyfoot
By cirql8or
Recipe courtesy Nigella Lawson, 2007
- 3 cups pink grapefruit juice
- 3 cups orange juice
- 2 tablespoons grenadine
- 2 tablespoons lime juice
Grapefruit-Fennel Salad
By cirql8or
Recipe courtesy Robin Miller 2007
- 1 avocado, peeled, pitted and diced
- 1 head fennel, fronds removed and sliced
- 1 grapefruit, segmented
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- A few sprigs fresh parsley
Chicken Cutlets with Orange and Arugula
By cirql8or
Recipe courtesy Rachael Ray
- 1 1/2 cups bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- A little fresh grated nutmeg
- A handful flat-leaf parsley, finely chopped
- 1 orange, zested
- 1 cup all-purpose flour
- 3 eggs, beaten
- 4 small boneless, skinless chicken breasts, about 6 ounces each
- Salt and freshly ground black pepper
- Olive oil or vegetable oil, for frying
- 2 seedless oranges
- 2 yellow or orange tomatoes, seeded and diced
- 1 sprig fresh oregano, leaves finely chopped, optional
- 1/2 small red onion or 2 to 3 scallions, chopped
- 2 tablespoons extra-virgin olive oil
- 4 cups baby arugula leaves
Creamy Cheddar Soup
By cirql8or
Recipe courtesy Paula Deen
- 1 small onion, diced
- 2 large pimentos, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 1/2 cups cream
- 3/4 cup grated sharp Cheddar
- 1/2 cup green onions
- Salt and black pepper
- Dash cayenne pepper, optional
- Suggested Serving: your favorite bread or croutons