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Recipes
Chicken Paillard with Creamy Parmesan Salad
By cirql8or
Recipe courtesy Tyler Florence, 2008
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 4 eggs, whipped slightly with splash milk
- 2 cups panko bread crumbs
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 anchovy fillets
- 2 egg yolks*
- 2 clove garlic, smashed
- 2 lemons, juiced
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 1 cup organic grape tomatoes, halved
- 1 bag fresh baby arugala
- 1/2 pound fresh mozzarella cheese, boccancini, halved
- Shaved Parmesan, for garnish
- Lemon wedges, for garnish
- Extra-virgin olive oil, for drizzling
Chocolate Mousse
By cirql8or
In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup Frangelico hazelnut liqueur (non-drinkers substitute 1/3 cup water)
- 8 ounces bittersweet chocolate (preferably 66% cacao), finely chopped
- 1 cup heavy cream, chilled
Better Burger with Green Olives
By cirql8or
2008 Ellie Krieger, All Rights Reserved
- 1 pound lean ground turkey or beef (at least 90 percent lean)
- 1/2 cup coarsely chopped pitted green olives (2 ounces)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- Cooking spray
Devilish Angel Cake with Wine Soaked Berries
By cirql8or
Recipe courtesy Rachael Ray
- 1/3 cup dry Italian red wine
- 3 tablespoons sugar
- A few grinds black pepper
- 1/2 pint strawberries, sliced
- 1/2 pint blackberries
- 1 store bought angel food cake
- Whipped cream, canister
- Finely chopped fresh mint leaves or orange zest, for garnish
Parmesan-Roasted Broccoli
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 4 medium sweet potatoes, peeled and cut into chunks
- Salt
- 4 bone-in pork chops, 1-inch thick
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 large onions, yellow or red, thinly sliced
- 2 Gala or Golden Delicious apples, thinly sliced
- 2 tablespoons finely chopped fresh thyme leaves
- 1 lemon
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup apple cider
- 2 cups chicken stock
- 2 rounded tablespoons orange marmalade
Strawberry Applesauce
By cirql8or
Recipe courtesy Sunny Anderson
- 5 apples (recommended: Cortland or McIntosh) 1 cinnamon stick
- 1/2 cup water
- 8 to 10 strawberries, stemmed and chopped
- 1/4 to 1/2 cup sugar
Peach Tart
By cirql8or
Recipe courtesy Paula Deen, 2008
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) butter, room temperature
- 2 tablespoons sour cream
- 6 About 6 medium peaches, peeled, pitted, and sliced
- 3 large egg yolks
- 3/4 cup sour cream
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup peach preserves or jelly
- 1 tablespoon frozen orange juice concentrate
- Mint, forgarnish
Stuffed Young Zucchini
By cirql8or
Recipe courtesy Rachael Ray
- 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
- 2 tablespoons extra-virgin olive oil
- 12 crimini mushrooms, chopped
- 1 small to medium yellow onion, chopped
- 3 to 4 cloves garlic, grated or chopped
- Salt and freshly ground black pepper
- 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
- 2 slices white toasting bread
- Softened butter
- A small handful flat-leaf parsley
- A few sprigs fresh tarragon or a small handful basil leaves
- 3/4 cup shredded Parmigiano-Reggiano
- 1 egg, beaten
Pat's Spicy Fried Wings
By cirql8or
Recipe courtesy The Neelys
- 1 tablespoon seasoning salt
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons poultry seasoning
- 1 teaspoon lemon-pepper
- 12 whole chicken wings, cut in 1/2 at the joint
- 2 eggs
- 2 tablespoons hot sauce
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 cups all-purpose flour
- Vegetable oil, to fry
- Dipping Sauce, recipe follows
- 1 cup sour cream
- 2 tablespoons horseradish
- 1/4 tablespoon chili sauce
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground black pepper