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Recipes
Heirloom Martini
By cirql8or
Recipe courtesy Guy Fieri
- 1/4 piece heirloom tomato
- Small sprig fresh basil plus more leaves, for garnish
- Ice
- 2 ounces premium gin
- 1/2 lemon, juiced
- 1/2-ounce orange flavored liqueur (recommended: Cointreau)
Engagement Ring Finger Sandwiches
By cirql8or
Recipe courtesy Paula Deen
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup crushed pineapple, drained and patted dry
- 1/2 cup finely minced green olives
- 1/2 cup finely chopped cucumber
- 1/2 cup finely chopped pecans
- 1 loaf soft white bread, crusts removed
- 1 loaf soft wheat bread, crusts removed
- 2 tablespoons chopped parsley leaves, for garnish, optional
- 2 tablespoons bacon pieces, for garnish, optional
- 2 tablespoons poppy seeds, for garnish, optional
- 2 tablespoons chopped pecans, for garnish, optional
Funked Out Tomato Soup
By cirql8or
Recipe courtesy Aaron McCargo Jr
- 3/4 tablespoon extra-virgin olive oil
- 1 Vidalia onion, sliced
- 1 tablespoon minced garlic
- 4 large tomatoes, sliced
- 1 tablespoon red pepper flakes
- 1 tablespoon cracked black pepper
- 2 tablespoons kosher salt
- 1 cup chicken stock
- 1 teaspoon ground chicken bouillon
- 1 tablespoon sherry vinegar
Chicken Salad Sandwiches
By cirql8or
2006, Barefoot Contessa at Home, All Rights Reserved
- 4 split (2 whole) chicken breasts, bone-in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup good mayonnaise, plus more for the bread
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 8 to 10 slices health or seven-grain bread
- 1 package mesclun salad mix
Fast Food
By cirql8or
A&W Arby’s Asaka Backyard Burgers Burger King Chick-fil-A Dairy Queen Hardee’s KFC Long John Silvers
- fast food
Phyllo Wrapped Asparagus
By cirql8or
Recipe courtesy Paula Deen
- 8 or 9 asparagus spears, depending on size
- 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
- 1/4 cup butter, melted
- 1/4 cup finely grated Parmesan
Apple Pecan Stuffing
By cirql8or
Recipe courtesy Tyler Florence
- 3 tablespoons extra-virgin olive oil, plus extra for finishing
- 1/2 bunch fresh sage
- 1/2 bunch fresh thyme
- 1 large Spanish onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 Granny Smith apples, peeled and diced
- 1 1/2 cups raw pecans
- 2 eggs
- 3/4 cup heavy cream
- 1 1/2 cups low-sodium chicken stock
- 5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
- 1/4 bunch fresh flat-leaf parsley, roughly chopped
Limoncello Granita
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups Lemon Simple Syrup, recipe follows
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 cup limoncello liqueur
- Pinch fine sea salt
- 1 cup sugar
- 1 cups water
- 1 lemon, zested and juiced
Baby Arugula with Country Ham, Goat Cheese, Dried Cherries, and Walnut Vinaigrette
By cirql8or
Recipe courtesy Emeril Lagasse, 2005
- 3 to 4 ounces fully-cooked, thinly-sliced, boneless country ham
- 3/4 cup walnut pieces
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon minced shallots
- 1/2 cup walnut oil
- Salt and freshly cracked black pepper
- 8 cups fresh baby arugula, picked through and washed
- 1/3 cup dried cherries
- 2 to 4 ounces fresh goat cheese
Arugula, Watermelon and Feta Salad
By cirql8or
2009, Ina Garten, All Rights Reserved
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups (4 ounces) baby arugula, washed and spun dry
- 1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes
- 12 ounces good Feta cheese, 1/2-inch diced
- 1 cup (4 ounces) whole fresh mint leaves, julienned