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Recipes
Blood and Guts Potatoes
By cirql8or
Recipe courtesy Nigella Lawson
- 4 baking potatoes
- 3 balls fresh mozzarella, diced
- 2 tablespoons tomato ketchup, plus more to decorate
Crepe Batter Recipe
By cirql8or
Recipe courtesy Creperie Chez Suzette
- 3/4 cup cold milk
- 3/4 cup cold water
- 3 eggs
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 5 tablespoons melted butter
- 3 tablespoons cooking oil
- Electric blender
- Iron skillet, crepe pan, or Teflon-coated frying pan
Pacific Northwest Blackberry Filled Doughnuts with White Chocolate Ganache and Toasted Hazelnuts
By cirql8or
Recipe courtesy Bobby Flay
- 1 cup whole milk
- 2 tablespoons sugar
- 1 teaspoon fine salt
- 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
- 2 tablespoons warm water
- 2 tablespoons vegetable oil, plus about 10 cups for frying
- 2 large eggs, lightly beaten
- 1 teaspoon lemon zest
- 3 1/2 to 3 3/4 cups all-purpose flour, plus additional for dusting
- 1 cup blackberry jam
- White Chocolate Ganache, recipe follows
- 1 1/2 cups hazelnuts, toasted and finely chopped
Fruity Oil Ice Cream
By cirql8or
Recipe courtesy Alton Brown, 2008
- 3 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 9 ounces granulated sugar
- 1/2 cup cold-pressed fruit or nut oil, hazelnut, olive, walnut, pistachio, etc.
Pat's Roast Beef
By cirql8or
Recipe courtesy The Neelys
- 1 (3-pound) beef roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 8 ounces button mushrooms
- 2 small onions, quartered
- 1 cup red wine
- 1 cup low-sodium beef stock
- 2 tablespoons gravy flour (recommended: Wondra)
Tequila Sunrise
By cirql8or
Recipe courtesy Alton Brown, 2006
- Ice
- 1 1/2 ounces tequila
- Freshly squeezed orange juice
- 1/2 ounce homemade pomegranate syrup, recipe follows
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
Triple Lemon Pie
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 1 (15-ounce) box unroll and bake pie crusts (recommended: Pillsbury)
- 1 (4.3-ounce) box lemon pudding mix (recommended: Jell-O cook and serve)
- 4 egg yolks
- 1/4 cup sugar
- 3 cups lemonade
- 2 teaspoons lemon zest, finely grated
- Fresh berries and whipped topping, for serving
Spiced Chocolate Fondue with Fresh Strawberries
By cirql8or
Recipe courtesy The Neelys
- 1 pound semisweet chocolate, chopped into chunks
- 2 cups heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne
- Strawberries, pretzel rods, and marshmallows for dipping
Big Mama's Kitchen - Oven Fried Chicken
By cirql8or
Recipe courtesy Grandmother Lillie Gleason and Big Mama, owner and chef of Big Mama's Kitchen in Omaha, NE
- 4 cups white sugar
- 1/4 cup chili powder
- 1/4 cup paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons ground celery seed
- 2 tablespoons smoked hickory salt
- 1/4 cup meat tenderizer
- 1/4 cup salt
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons canola oil
- 10 pieces fresh chicken, desired bone-in parts
- 1 cup buttermilk
- 1 teaspoon lemon-pepper
- 1 teaspoon no-salt seasoning
- Big Mama's Rub
- 2 cups self-rising flour
- Canola oil, for frying
Chicken Pontalba
By cirql8or
Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Delmonico cookbook, William Morrow Publishers, New
- 1 (2 3/4 to 3-pound) chicken, rinsed and patted dry
- 3/4 teaspoon salt
- 1/4 teaspoon plus 1/8 teaspoon ground white pepper
- 2 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 cup small diced boiled ham
- 8 ounces fresh white button mushrooms, stems removed, wiped clean, and thinly sliced
- 1/4 cup chopped green onions (green part only)
- 1/4 cup dry white wine
- Brabant Potatoes, recipe follows
- 1 tablespoon chopped fresh parsley leaves
- Bearnaise Sauce, recipe follows
- 1/4 cup dry white wine
- 1/4 cup dry vermouth
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped shallots
- 4 sprigs fresh tarragon, plus 1 tablespoon chopped fresh tarragon leaves
- 2 teaspoons black peppercorns
- 2 large egg yolks
- 3/4 cup melted clarified butter or 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 tablespoon tepid water, as needed
- 1/2 teaspoon salt
- 1/8 teaspoon hot sauce or cayenne, or to taste