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Recipes
Frozen Hot Chocolate
By cirql8or
Recipe courtesy Paula Deen
- 3 ounces best-quality chocolate (or a variety of your favorites)
- 2 teaspoons store bought hot chocolate mix (recommended: Serendipity Frozen Hot Chocolate Mix)
- 1 1/2 tablespoons sugar
- 1 1/2 cups milk
- 3 cups ice
- Whipped cream, for garnish
- Chocolate shavings, for garnish
Masa Tot
By cirql8or
Recipe courtesy Alton Brown, 2006
- 10 ounces corn tortillas, approximately 20
- 1/2 cup whole milk
- 1 whole egg
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup diced onions
- 2 tablespoons minced jalapenos
- 2 quarts peanut oil
Bubba's Corn Muffins
By cirql8or
Recipe courtesy Uncle Bubba
- 1 cup self-rising cornmeal
- 3/4 cup self-rising flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup vegetable oil
- 2 eggs
- 1 (8-ounce) container sour cream
- 1 (8-ounce) can cream-style corn
Grilled Plums with Spiced Walnut Yogurt Sauce
By cirql8or
Recipe courtesy Bobby Flay
- 6 plums, halved and pitted
- 2 teaspoons canola oil
- 1 tablespoon honey
- Pinch ground cinnamon
- Pinch finely grated orange zest
- Spiced Walnut Yogurt Sauce, recipe follows
Grilled Savory Zucchini Flat Bread
By cirql8or
Recipe courtesy Danny Boome
- 1 tablespoon olive oil, plus more for brushing
- 1 premade or store-bought pizza dough
- All-purpose flour, for dusting
- 1/2 cup grated Parmesan
- 2 small zucchini, cut crosswise on a bias 1/8-inch thick
- 3 shallots, thinly sliced
Blueberry Lemon Crepes with Custard Sauce
By cirql8or
Recipe courtesy Melissa d'Arabianc
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 lemon, zested
- Pinch kosher salt
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons butter, melted, divided
- 2/3 cup blueberry jam or preserves
- 1/2 lemon, juiced
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- Pinch kosher salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 egg yolk
Mississippi Mud Cake
By cirql8or
Recipe courtesy Emeril Lagasse, 2006
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound unsalted butter
- 1/3 cup cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 8 ounces mini marshmallows
- 1/4 pound unsalted butter
- 1/3 cup cocoa powder
- 1/2 cup buttermilk
- 1 (16 ounce) box confectioners' sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted
Pot Roast Carbonnade
By cirql8or
Recipe courtesy Melissa d'Arabian
- 1/2 pound slab bacon, cut into large lardons
- 2 medium onions, sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 1/2 pounds beef chuck, cut into large cubes
- 5 carrots, peeled and cut into large chunks
- Generous tablespoon all-purpose flour
- 12 ounces beer (dark or light, depending on your preference)
- 6 prunes
- 1 tablespoon dried thyme
- 1 cup beef stock
Spanish Chicken and Chorizo Paella
By cirql8or
Recipe courtesy Paula Deen, 2007
- 1/4 cup olive oil
- 1 chicken, cut legs, drumsticks and thighs
- Salt
- Freshly ground black pepper
- 2 teaspoons paprika
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 (14.5-ounce) can diced tomatoes
- 4 1/2 cups chicken broth
- 1 pound Spanish style chorizo links, cut into slices on the bias
- 2 cups short-grain rice (recommended: Valencia or Arborio)
- Pinch saffron threads
- 1 cup fresh or frozen green peas
- Lemon wedges, for service
Fresh Herb Pasta Salad
By cirql8or
Recipe courtesy Sandra Lee
- 1 (8-ounce) package haricots verts (recommended: Earth Exotics)
- 1 (12-ounce) box tri-color rotini pasta
- 1 (12-ounce) jar roasted yellow peppers, cut into small strips
- 1 (12-ounce) jar roasted red peppers, cut into small strips
- 1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
- 3/4 cup poppy seed salad dressing (recommended: Knott's)