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Recipes
Pan Roast Chicken
By cirql8or
Recipe courtesy Emeril Lagasse
- 1 (3 1/2 to 4 pound) chicken, halved, with the breast bone, back and first two digits of the wings removed
- 1 tablespoon kosher salt
- 2 teaspoons ground white pepper
- 2 tablespoons olive oil
- 2 tablespoons softened butter
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh thyme leaves
Zucchini Pancakes
By cirql8or
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Herb Roasted Pork with Honey Dijon Mustard
By cirql8or
Recipe courtesy Sandra Lee
- 1 pound pork tenderloin
- 1/2 cup honey Dijon mustard, divided (recommended: French's)
- 3 tablespoons fines herbs (recommended: Spice Islands)
- 1/2 cup organic chicken broth (recommended: Swanson)
- 1 cup frozen pearl onions (recommended: C and W)
Cucumber, Tomato, Mint Salad
By cirql8or
Recipe courtesy Paula Deen
- 10 ounces goat cheese
- 2 to 4 ripe tomatoes
- 4 medium sized cucumbers, thinly sliced
- 2 small white onions (Vidalia will work great for this if they are available), julienned
- 20 mint leaves
- 1/2 cup white vinegar
- 1/2 cup extra-virgin olive oil
- Salt and pepper
Chicken and Arugula Pita Pockets
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 whole-wheat pitas, halved and opened
- 1/4 cup mayonnaise
- 1 teaspoon lemon zest
- 1/2 cup Arugula Pesto, recipe follows
- 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
- 8 cherry tomatoes, quartered
- 1 cup arugula
- 2 cups packed arugula
- 1 clove garlic, peeled and halved
- 1/2 cup olive oil
- 1/2 cup grated Parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Filet of Beef au Poivre
By cirql8or
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 6 filet mignon, cut 1 1/4 inches thick
- Kosher salt
- 2 tablespoons coarsely ground black pepper
- 3 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped shallots (3 to 4 shallots)
- 1 cup canned beef broth
- 1/2 cup good Cognac or brandy
Swiss Steak
By cirql8or
Recipe courtesy Alton Brown, 2006
- 2 pounds beef bottom round, trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil or bacon drippings
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
Absolute Perfection
By cirql8or
Recipe courtesy Sandra Lee
- 6 (12-ounce) cans evaporated milk (recommended: Carnation)
- 1 cup sugar
- 3/4 cocoa powder, plus more for garnish
- 1 teaspoon grated nutmeg
- 2/3 cup coffee liqueur
- 2/3 cup coconut rum
- Whipped topping, for serving
Espresso Nightcap with Vanilla Whipped Cream
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1 1/4 cups espresso
- 1 cup amaretto liqueur
- 1/2 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Chocolate Sformato with Amaretto Whip Cream
By cirql8or
Recipe courtesy of Giada De Laurentiis
- 2 cups whole milk, divided
- 1 cup sugar
- 1 teaspoon vanilla
- 1 packet gelatin
- 4 eggs, lightly beaten
- 1 (12-ounce) bag bittersweet chocolate chips
- 1/4 cup toasted sliced almonds
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 1 tablespoon almond liqueur (recommended: Amaretto)