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Recipes
Onion Soup with Fontina and Thyme
By cirql8or
Recipe courtesy Giada De Laurentiis
- 3 tablespoons olive oil
- 2 large Vidalia onions, sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 4 cups beef broth
- 4 slices ciabatta bread, cubed
- 4 ounces sliced fontina cheese
- Special equipment: 4 (1 1/2-cup) ovenproof ramekins
Limoncello and Lemon Cream Fruit Tart
By cirql8or
Recipe courtesy Rachael Ray
- 1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or bakery departments
- 2 ounces chilled limoncello liqueur
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/3 cup lemon curd
- 1/2 pint raspberries
- 1/2 pint blackberries
- 2 teaspoons lemon zest
- 2 tablespoons very thinly sliced mint leaves
Granite Steps Country Blueberry Coffee Cake
By cirql8or
Recipe courtesy Paula Deen
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 (12-ounce) can buttermilk biscuits
- 1/2 cup (1 stick) butter, melted
- 1 cup quick-cooking rolled oats
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup sugar
Sweet Chicken Bacon Wraps
By cirql8or
Recipe courtesy Paula Deen
- 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
- 1 (1-pound) package sliced bacon
- 2/3 cup firmly packed brown sugar
- 2 tablespoons chili powder
Brioche and Berry Bread Pudding with Lemon Fondant
By cirql8or
Recipe courtesy Tyler Florence, 2008
- Butter, room temperature
- 4 eggs
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup sugar, plus more for dusting and topping
- 4 large slices brioche bread
- 2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish
- 2 cups powdered sugar
- 2 tablespoons water
- 2 lemons, zested and juiced
Lemon Icebox Bars
By cirql8or
2008, Ellie Krieger, All rights reserved
- 14 whole-grain graham cracker squares (7 full sheets)
- 2 tablespoons melted unsalted butter
- 1 tablespoon dark brown sugar
- 1/4 teaspoon salt
- Cooking spray
- 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/4 cup pasteurized egg product (such as egg beaters)
- 1 teaspoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 2 teaspoons powdered gelatin
- 3 tablespoons boiling water
Fresh Green Bean and Tomato Salad
By cirql8or
Recipe courtesy Paula Deen
- 1/2 pound fresh green beans, trimmed
- 1/2 cup fresh or frozen green peas
- 2 tomatoes, seeded and cut into quarters
- 2 hard-boiled eggs, cut into quarters
- 1 can water chestnuts, drained and sliced
- Several green onions, sliced
- Salt and pepper
- 1/2 cup mayonnaise
- Dash lemon juice
- 1 large head romaine or red leaf lettuce, washed and dried thoroughly
Dill Fingerling Potatoes
By cirql8or
2009, Ina Garten, All Rights Reserved
- 2 tablespoons unsalted butter
- 1 1/4 pounds fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chopped fresh dill
Cinnamon Honey Butter
By cirql8or
2000, Barefoot Contessa Parties!, All Rights Reserved
- 1/4 pound unsalted butter, at room temperature
- 3 tablespoons good honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
Wheely Good Pasta and Cheese
By cirql8or
Recipe courtesy Sunny Anderson
- 1/2 pound rotelle pasta
- 2 tablespoons butter, plus extra for ramekins
- 2 tablespoons all-purpose flour
- 2 cups milk
- 6 ounces Gruyere, shredded
- 1/4 cup bread crumbs
- 1 tablespoon coarsely ground black pepper
- 2 tablespoons grated Parmesan
- Special Equipment: 4 (8-ounce) ramekins