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Recipes
Cherry Crumble
By cirql8or
Recipe courtesy Sandra Lee
- 1 (16-ounce) bag frozen cherries (recommended: C and W)
- 1 (6-ounce) bag dried cherries (recommended: Mariani)
- 1 cup sugar
- 1/4 cup cherry brandy
- 3/4 cup water
- 3 tablespoons quick cooking tapioca (recommended: Minute)
- 1/2 cup all-purpose baking mix (recommended: Bisquick)
- 3/4 cup lowfat granola (recommended: Quaker 100 percent Natural)
- 10 ginger snaps, crushed (recommended: Archway)
- 2 tablespoons butter, melted
- Vanilla ice cream, for serving
Chocolate Orange Fondue
By cirql8or
2007, Ina Garten, All Rights Reserved
- 7 ounces good semisweet chocolate
- 1/3 cup heavy cream
- 1 1/2 teaspoons grated orange zest
- 1/2 teaspoon instant coffee granules
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
Chicken Cutlets with Orange and Arugula
By cirql8or
Recipe courtesy Rachael Ray
- 1 1/2 cups bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- A little fresh grated nutmeg
- A handful flat-leaf parsley, finely chopped
- 1 orange, zested
- 1 cup all-purpose flour
- 3 eggs, beaten
- 4 small boneless, skinless chicken breasts, about 6 ounces each
- Salt and freshly ground black pepper
- Olive oil or vegetable oil, for frying
- 2 seedless oranges
- 2 yellow or orange tomatoes, seeded and diced
- 1 sprig fresh oregano, leaves finely chopped, optional
- 1/2 small red onion or 2 to 3 scallions, chopped
- 2 tablespoons extra-virgin olive oil
- 4 cups baby arugula leaves
Croutons
By cirql8or
Recipe courtesy Paula Deen
- 1 loaf French bread, cubed
- Peanut oil, for frying
- Dash dried parsley
- Dash Parmesan
- Dash House Seasoning, recipe follows
Venice Sunset Cocktail
By cirql8or
Recipe courtesy Sandra Lee
- 12 frozen cherries
- 4 (6-inch) bamboo skewers
- 1/2 cup grapefruit juice
- 1/4 cup sparkling white grape juice
- 2 tablespoons reserved cherry sauce from Italian Donuts with Cherry Sauce, cooled
- 4 ounces Amaretto liqueur
Provence Style Chicken Breast Fillets
By cirql8or
Recipe courtesy Sandra Lee
- 4 boneless skinless chicken breast fillets
- 3 tablespoons light olive oil
- 2 tablespoons lemonade concentrate
- 1 tablespoon Champagne vinegar
- 2 tablespoons herbs de Provence
- 1 tablespoon citrus herb seasoning
Roasted Pork Loin with Roasted Garlic Vinaigrette
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 heads garlic
- 2 tablespoons olive oil
- Salt
- 1 (3 1/2 to 4 1/2-pound) boneless pork loin
- Salt
- Freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- 1/2 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons water
Monster Cookies
By cirql8or
Recipe courtesy Donna Haney, as adapted by Paula Deen
- 3 eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 (12-ounc) jar creamy peanut butter
- 1 stick butter, softened
- 1/2 cup multi-colored chocolate candies
- 1/2 cup chocolate chips
- 1/4 cup raisins, optional
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
Chocolate Torte with Coffee Cream
By cirql8or
Recipe courtesy Beau MacMillan
- 1 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 1/4 cups powdered sugar, sifted
- 5 large egg yolks
- 3 large eggs
- 1/4 cup cake flour, sifted
- Nonstick cooking spray
- 1 cup heavy cream
- 2 tablespoons coffee flavored liqueur
- 6 large strawberries with stems
- 2 tablespoons sugar
- 2 tablespoons chopped roasted marcona almonds
- Cocoa powder, for dusting
- Mint sprigs, for garnish
Baked Chicken With Green Spinach-Horseradish Sauce
By cirql8or
, 2006, Robin Miller, All rights reserved
- Cooking spray
- 8 (4-ounce) boneless skinless chicken breast halves
- Salt and ground black pepper
- 10 -ounce package frozen chopped spinach, thawed
- 1/2 cup light mayonnaise
- 1/4 cup vermouth
- 6 tablespoons prepared white horseradish
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 4 cups cooked rice (regular or instant)
- Lemon wedges, to garnish