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Recipes
Mac and Cheese
By cirql8or
2008, Ina Garten, All Rights Reserved
- 2 tablespoons unsalted butter
- Good olive oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
- 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
- 3 tablespoons cream sherry
- Kosher salt
- 1 pound pasta, such as cavatappi
- 3 ounces white truffle butter (recommended: D'Artagnan)
- 1/2 cup all-purpose flour
- 1 quart whole milk, scalded
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 garlic cloves, chopped
- 3 tablespoons freshly chopped parsley leaves
- 1 1/2 cups fresh white bread crumbs
Hawaiian Pork n' Greens
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon sugar
- 1 teaspoon ground dried oregano
- 1 teaspoon black pepper, plus more for seasoning
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 2 (1-pound) pork tenderloins
- 3 tablespoons olive oil, divided
- 1 red onion, roughly chopped
- 1/2 pineapple (or 3 cups cubed pineapple), cut into
- 1/2 -inch cubes
- 2 garlic cloves, minced
- 1/2 teaspoon red chili flakes
- 10 ounces spinach, washed and cut crosswise into
- 3 -inch pieces
- 1/4 cup chicken broth
Cubed Steak
By cirql8or
coat steak in flour and brown
- cubed steak
- flour
- oil
- 2 (10.5 oz) cans Cream of mushroom soup
- 1 (14.5 oz) can Beef broth
Thyme Potatoes Au Gratin
By cirql8or
Better Homes and Gardens magazine Dec 2009
- 3 cups whipping cream
- 1 large clove garlic, minced
- 2 Tbsp. butter, softened
- 4 lb. red potatoes, peeled and thinly sliced
- 4 oz. Parmesan cheese, grated
- 2 Tbsp. snipped fresh thyme
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. freshly ground pepper
- Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional)
Otto's Beer Cheese Soup
By cirql8or
Recipe courtesy Heidi Eichentopf, daughter of owners Jerry and Gretchen Eichentopf, of Otto's Sausage Kitchen and M...
- 1/2 cup butter
- 1 chopped medium sized yellow onion
- At least 1/2 cup chopped carrot
- At least 1/2 cup chopped celery
- 1 cup all-purpose flour
- 2 cups chicken broth
- 1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
- 7 ounces extra-sharp Cheddar, shredded
- 7 ounces processed Swiss cheese, shredded
- 2 cups half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- 1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)
Chicken and Gravy Sandwiches
By cirql8or
Recipe courtesy Rachael Ray
- 2 to 3 lemons, juiced (enough to yield 1/4 cup)
- 1 teaspoon sugar or honey
- Half a palmful finely chopped flat-leaf parsley
- 2 large or 3 to 4 small cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 4 pieces boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 tablespoon Dijon mustard
- 1 loaf crusty French bread or 2 batardes (shorter, slightly wider baguettes)
Cafe Con Leche Shake
By cirql8or
Recipe courtesy Bobby Flay
- 3/4 cup strongly brewed espresso
- 3 tablespoons sweetened condensed milk
- 1 cup whole milk
- 1/4 cup coffee liqueur (recommended: Kahlua)
- 1 pint coffee ice cream
- Freshly whipped cream, for garnish
- Chocolate covered espresso beans, for garnish
- Chocolate shavings, for garnish
Round 2 Recipes -Ale and Onion Meatloaf
By cirql8or
Recipe courtesy Sandra Lee
- 1 1/2 pounds ground beef, reserved from Ale House Burgers
- 1/3 cup leftover red onion compote from Ale House Burgers
- 1 egg
- 1/2 cup bread crumbs
- 1 tablespoon chopped garlic
- 1/4 cup ketchup, divided
San Diego Sunrise
By cirql8or
Recipe courtesy Andrea Scala
- Ice cubes
- 1-ounce tequila
- 3 to 4 ounces orange juice
- Splash pineapple juice
- Dash grenadine
- Orange slices, for garnish
Butterflied Chicken
By cirql8or
2006, Ina Garten, All Rights Reserved
- 1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
- 3 garlic cloves, chopped
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
- 1/2 lemon, thinly sliced