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Recipes
Coffee Liqueur Ice Cream Pie
By cirql8or
Recipe courtesy Guy Fieri
- 1 package chocolate wafers, crushed
- 5 tablespoons unsalted butter, melted
- 1/2 gallon coffee ice cream, softened (on counter for 15 to 20 minutes)
- 6 tablespoons coffee-flavored liqueur, divided (recommended: Kahlua)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 2 tablespoons hot fudge sauce
Cheddar and Scallion Bread
By cirql8or
Recipe courtesy Giada De Laurentiis
- 8 ounces sharp cheddar cheese, shredded or coarsely grated
- 6 ounces butter, at room temperature
- 4 scallions, finely chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 (1 pound) loaf ciabatta bread, cut in half horizontally
Country Ham and Cheddar Omelet
By cirql8or
Recipe courtesy Emeril Lagasse, 2005
- 1 (1/2-ounce) breakfast slice country ham
- 3 eggs
- Pinch salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons heavy cream
- 2 teaspoons unsalted butter
- 1 tablespoon chopped green onions, plus extra for garnish
- 2 tablespoons shredded mild Cheddar
Orange Ice Tea
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 cup orange juice
- 1/2 cup sugar
- 2 cups water
- 7 black tea bags (recommended: Red Rose)
- 3 cups sparkling water, chilled
- 1/2 small orange, thinly sliced
- Ice
- Fresh mint or basil sprigs, to garnish
Peruvian Purple Potato Chips with Cilantro Aioli
By cirql8or
Recipe courtesy Emeril Lagasse, 2006
- 2 pounds purple Peruvian potatoes, scrubbed well and patted dry, skins left on
- 4 cups vegetable oil, for frying
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1 recipe Cilantro Aioli, recipe follows
Traditional Mexican Flan Flavored with Orange and Lime
By cirql8or
Recipe courtesy Emeril Lagasse, 2006
- 1 3/4 cups sugar
- 1 quart milk
- 2 strips orange zest
- 2 strips lime zest
- 1 vanilla bean, halved lengthwise
- 4 large eggs
- 6 large egg yolks
Pasta with Pecorino and Pepper
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 tablespoon whole black Tellicherry peppercorns
- Kosher salt
- 1/2 pound dried Italian egg pasta, such as tagliarelle
- 1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons minced fresh parsley leaves
Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce
By cirql8or
Recipe courtesy Bobby Flay, 2009
- 1 small pineapple, peeled, cored and quartered
- Canola oil
- Salt and pepper
- 1 to 2 jalapeno peppers (depending on how spicy you like it), seeded and chopped
- 3 tablespoons rice vinegar
- 1 cup unsweetened coconut milk
- 1/4 cup chopped cilantro leaves
- Honey
- 2 tablespoons canola oil
- 1 small red onion, coarsely chopped
- 2 cloves garlic, chopped
- 1 cup dark rum
- 4 cups chicken stock
- 3 tablespoons molasses
- 2 tablespoons dark brown muscovado sugar
- 1 habanero chile, halved
- 2 cinnamon sticks
- 2 star anise
- Kosher salt
- 1/4 teaspoon coarse black pepper
- 1 1/2 pound pork tenderloin, trimmed of excess fat
- 2 tablespoons canola oil
- Green onion, thinly sliced, for garnish
- Cilantro leaves, for garnish
Mexican Lasagna
By cirql8or
, 2005, Robin Miller, All rights reserved
- Cooking spray
- 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
- 1 cup sour cream (regular or low-fat)
- 1 cup shredded Monterey Jack cheese (regular or low-fat), divided
- 1 cup shredded Cheddar (regular or low-fat), divided
- 1/2 cup mild, medium or hot salsa
- 1 (4-ounce) can chopped green chiles
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon ground chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 8 (6-inch) corn tortillas, cut into 6 wedges
Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta
By cirql8or
Recipe courtesy Robin Miller 2007
- Cooking spray
- 2 flank steaks, about 1 pound each
- Salt
- Freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
- 1 tablespoon olive oil
- 2 cups frozen or jarred pearl onions
- 2 cups cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 cup Merlot or dry red wine