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Recipes
Citrus Salad
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 1 large orange, peeled and ends trimmed
- 1 grapefruit, peeled and ends trimmed
- 1 large or 2 small fennel bulbs, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup packed fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1/3 cup chopped walnuts, toasted
Rainbow Ribbon Cake
By cirql8or
Recipe courtesy Sandra Lee
- 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
- 1 1/4 cups water
- 1/3 cup canola oil (recommended: Wesson)
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry (recommended: Jell-O)
- 2 cups boiling water
- 2 (12-ounce) cans white whipped icing (recommended: Betty Crocker)
- Colored decorating icing: yellow, orange, red, purple, green, blue (recommended: Cake Mate)
BBQ Shortribs
By cirql8or
Recipe courtesy Bobby Flay
- 2 tablespoons toasted sesame seeds, plus more for sprinkling
- 4 large cloves garlic, pressed
- 1 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons water
- 2 teaspoons fresh ginger, finely grated
- 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling
- 1 tablespoon red chili flakes
- 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long
Argentinean Barbecued Steak
By cirql8or
Recipe courtesy Ingrid Hoffmann, 2008
- 3 pounds skirt steak
- 3 tablespoons olive oil
- Salt
- Chimichurri Sauce, recipe follows
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lemon juice (from 1/2 lemon)
- 3/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh oregano leaves
- 2 garlic cloves, roughly chopped
- 1/3 cup olive oil
- 1/8 teaspoon red pepper flakes
- Salt and pepper
Potato and Sage Fritters
By cirql8or
Recipe courtesy Michael Chiarello
- 1/4 cup warm water
- 2 tablespoons all-purpose flour
- 1/2 envelope (1 1/8 teaspoon) active dry yeast
- 1 pound russet potatoes, peeled and cut into 1-inch cubes
- Cold water
- 1 tablespoon plus 2 teaspoons sea salt
- 2 large eggs
- 1/2 cup extra-virgin olive oil
- 2 cups all-purpose flour
- 1 tablespoon finely chopped fresh sage leaves
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon coarsely ground black pepper
- 4 to 6 cups peanut oil, for deep-frying
One Special Spaetzle
By cirql8or
Recipe courtesy Guy Fieri, June 2008
- 1/2 cup cold water
- 1 3/4 cups flour, plus extra for kneading
- 2 eggs
- 1 teaspoon salt
- 3 quarts low sodium chicken stock
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 2 teaspoons fresh chopped flat-leaf parsley
- 2 tablespoons finely grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
- Special equipment: pizza wheel
Mozzarella Pillows
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 (26-ounce) jar marinara sauce (about 3 cups)
- 1 cup grated mozzarella cheese
- 2 slices prosciutto, finely chopped
- 4 storebought 9-inch pie crusts
- 2 eggs, beaten, for egg wash
- 1/2 cup grated Parmesan
Creamy Baked Chicken and Wild Rice Casserole
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 6 tablespoons unsalted butter, plus more for casserole dish
- 5 cups water
- 1 sprig fresh thyme
- 1 bay leaf 2 tablespoons salt
- 2 boneless, skinless chicken breasts
- 1 1/3 cups wild rice
- 6 tablespoons dark brown sugar
- 1 cup cranberries, fresh or frozen
- 2 tablespoons chopped fresh rosemary leaves
- 1/4 cup bread crumbs
- Salt
- 5 ounces button mushrooms, quartered, (about 2 cups)
- 1 small onion, chopped
- 2 1/2 cups heavy cream
- 1/2 teaspoon ground cinnamon
- 2 cups shredded Gruyere cheese
- Freshly ground black pepper
Lasagna
By cirql8or
Recipe courtesy Bobby Flay, 2007
- 4 tablespoons olive oil
- 3 pounds pork shanks (on the bone)
- 3 pounds beef shanks (on the bone)
- Salt
- Freshly ground black pepper
- 3/4 pound pancetta, finely diced
- 1 1/2 cups finely diced Spanish onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 4 whole garlic cloves
- 1 cup dry red wine
- 3 cups homemade beef or chicken stock
- 1 (15-ounce) can diced tomatoes and their juices
- 4 fresh thyme sprigs
- 3 sprigs fresh rosemary
- 6 sprigs flat-leaf parsley
- 1 cup tomato sauce, recipe follows
- Chopped fresh parsley leaves
- Chopped fresh basil leaves
- 3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
- 2 large eggs
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh basil leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 1 large Spanish onion, finely diced
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped fresh basil leaves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk, heated
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- 3/4 cup grated fontina cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- Bechamel Sauce
- 4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
- Ricotta mixture
- Grated Parmigiano-Reggiano
- Fresh basil leaves
- Bolognese Sauce
Raspberry Ice Cream Sodas
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 pint raspberry sherbet
- 1 pint vanilla ice cream
- 1 1/3 cups club soda, chilled
- 1/2 cup Raspberry Syrup, recipe follows
- 1 cup fresh raspberries
- 1/2 cup orange juice
- 2 tablespoons cornstarch
- 10 ounces frozen raspberries, thawed
- 1/4 cup raspberry jam
- 1/4 cup granulated sugar