Cirql8or's profile page
Recipes
Peach Martini
By cirql8or
Recipe courtesy Guy Fieri, 2008
- 2 ounces vanilla vodka
- 1-ounce peach schnapps
- 2 ounces peach nectar
- 1/2-ounce fresh lime juice
- Ice cubes
- Peach slice, for garnish
Lemonation Creation
By cirql8or
Recipe courtesy Guy Fieri
- Ice
- 1-ounce good quality whiskey
- 1/2-ounce sour apple schnapps
- 1/2 cup freshly squeezed lemonade
- 1 slice Granny Smith apple
Asian Marinated Grilled Pork Tenderloin
By cirql8or
Recipe courtesy Anne Burrell
- 3/4 cup soy sauce
- 1/2 cup rice wine vinegar
- 1 tablespoon hot chili sauce (recommended: sambal oelek)
- 1 (1-inch) piece ginger, finely chopped
- 3 garlic cloves, smashed and finely chopped
- 1 scallion, both green and white parts, thinly sliced
- 1 orange, zested
- 4 pork tenderloins
- 2 tablespoons coriander seeds, toasted and ground
Meat Sauce and Spaghetti
By cirql8or
Recipe courtesy Alton Brown, 2009
- 6 ounces thick sliced bacon, cut into 1-inch pieces
- 2 large onions, finely chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 whole cloves
- 1 whole star anise pod
- 3 stalks celery, finely chopped
- 5 cloves garlic, 3 minced and 2 sliced
- 3 tablespoons olive oil, divided
- 8 ounces coarsely ground beef chuck
- 8 ounces coarsely ground pork butt
- 1 1/4 cups white wine, divided
- 3/4 cup evaporated milk
- 3 cups beef broth
- 1-ounce dried porcini mushrooms, finely chopped
- 2 (28-ounce) cans diced tomatoes
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried marjoram
- 2 tablespoons tomato paste
- 1 tablespoon ketchup
- 1 tablespoon sherry vinegar
- 1 teaspoon Worcestershire sauce
- 1/3 cup finely grated Parmesan
- 1 gallon water
- 2 tablespoons kosher salt
- 1/2 pound dry spaghetti
Cheese Fondue
By cirql8or
Recipe courtesy Nigella Lawson, 2007
- 1 pound 4 ounces (600 grams) chopped or grated cheese, use a mixture such as Gruyere, Emmental, Brie and Camembert
- 1 1/4 cups (300 ml) white wine
- 2 teaspoons cornstarch
- 3 tablespoons Kirsch
- 1 garlic clove, peeled
- Good grinding pepper
- Good grating nutmeg
- Carrot batons
- Trimmed radishes
- Radicchio, cut into spears or skinny wedges
- Chicory cut into spears or skinny wedges
- Cubes toasted sourdough
Cheesy Broccoli Bake
By cirql8or
Recipe courtesy Paula Deen
- 2 pounds fresh broccoli, trimmed and cut up
- 2 tablespoons unsalted butter, plus more for greasing the casserole
- 1/4 cup chopped celery
- 1/4 pound fresh mushrooms, sliced
- 1/4 cup chopped onion
- 1 (8-ounce) can sliced water chestnuts
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/2 pound cheese product, softened
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 cup grated Cheddar
Black and White Cookies
By cirql8or
Recipe courtesy Paula Deen, 2008
- Cookies
- 2 1/2 cups cake flour
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 sticks butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
- 4 cups confectioners' sugar
- 1 ounces bittersweet chocolate, melted
Rio Grande Fritter Cakes
By cirql8or
Recipe courtesy Rachael Ray
- 1 package corn muffin mix (recommended: Jiffy mix)
- 1 egg
- 2 tablespoons vegetable oil, plus some for frying
- 3/4 cup milk
- 1 Anaheim or poblano chile pepper, seeded and very thinly sliced
- 1 cup frozen corn kernels
- 1 cup shredded Cheddar
- Salt
Thyme for Yorkshire Pudding
By cirql8or
Recipe courtesy Claire Robinson
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 3 eggs, beaten
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup reserved pan fat from Sunday Roast Beef*
St. Patrick's Linguine
By cirql8or
Recipe courtesy Guy Fieri
- 2 tablespoons butter, unsalted
- 1 tablespoon canola oil
- 1/4 cup small diced carrots
- 1 cup diced cabbage
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 2 cups cooked corned beef, sliced and shredded
- 1 teaspoon freshly cracked black pepper
- 1/4 cup white wine
- 1 1/2 cups heavy cream
- 1 1/2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon prepared horseradish
- 2 cups grated Irish white Cheddar or extra-sharp white Cheddar
- 3/4 cup fresh peas, or frozen
- 1 pound cooked linguini
- 1/4 cup grated Parmesan