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Recipes
Savory Biscotti
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 cups all-purpose flour
- 3 tablespoons herbes de Provence
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup (2 ounces) goat cheese, at room temperature
- 3 tablespoons sugar
- 2 eggs, beaten, at room temperature
Roasted Broccoli with Parmesan
By cirql8or
Recipe courtesy Melissa d'Arabian
- 1 head broccoli
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 2 tablespoons grated Parmesan
Shredded Tex-Mex Salad with Creamy Lime Dressing
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- Butter, for preparing 8 by 8-inch glass pan
- 1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
- 1 large egg
- 1/3 cup milk
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 packet sazon seasoning
- Salt and freshly ground black pepper
- 1 cup salsa
- 2 tomatoes, seeded and chopped
- 1 head romaine lettuce, cut into strips
- Creamy Lime Dressing, recipe follows
- 1 1/2 cups grated Monterey jack cheese
- 1 1/2 cups grated Cheddar
- Special equipment: glass trifle dish
- 2 tablespoons freshly chopped cilantro leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon lime zest
- 1/4 cup lime juice
- 1/2 cup sour cream
- 1 clove garlic, smashed
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Special equipment: blender
Hazelnut Crunch Cake with Mascarpone and Chocolate
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 box chocolate cake mix
- 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
- 2/3 cup sugar
- 1/3 cup water
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 cup cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup bittersweet chocolate chips
- 1 tablespoon sugar
- 1 teaspoon orange zest
Butternut Squash Agnolotti with Bacon and Aged Balsamic
By cirql8or
Recipe courtesy Anne Burrell
- 1 pound all-purpose flour, plus extra for dusting
- 5 large eggs
- 3 to 4 tablespoons extra-virgin olive oil
- Kosher salt
- Semolina flour, for dusting
- 4 cups cubed butternut squash
- Extra-virgin olive oil
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 1 pint ricotta cheese
- 1/2 cup grated Parmesan
- 2 large eggs
- Extra-virgin olive oil
- 3 slices bacon
- 3 garlic cloves, smashed
- 1 cup finely diced butternut squash
- Kosher salt
- 2 tablespoons unsalted butter
- 1/2 cup chicken stock
- 2 tablespoons chopped fresh sage leaves
- 1/2 Granny Smith apple, finely diced
- 1/2 cup freshly grated Parmesan, plus more for serving
- Aged balsamic vinegar, for serving
Marinara Sauce
By cirql8or
Recipe courtesy Anne Burrell
- 1/4 cup extra-virgin olive oil
- 1/4 pound diced pancetta
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large garlic cloves, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes
Bread and Milk
By cirql8or
Recipe courtesy Nigella Lawson
- 2 thick slices good white bread
- 2 teaspoons sugar or vanilla sugar
- 1 cup milk
Flank Steak Fajitas
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 1 bunch fresh parsley, leaves only
- 1 bunch fresh cilantro, leaves only
- 5 cloves garlic
- 1/2 red onion, roughly chopped
- 2 teaspoons hot paprika
- 2 tablespoons sherry vinegar
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 pounds flank steak
- 12 (8-inch) flour tortillas
- Drunken Peppers, recipe follows
- 2 tablespoons olive oil
- 2 poblano peppers, seeded and cut into strips
- 2 green bell peppers, seeded and cut into strips
- 2 red bell peppers, seeded and cut into strips
- 2 jalapeno peppers, seeded and cut into strips
- 1 large onion, sliced
- Salt and freshly ground black pepper
- 1/2 bottle lager beer
Smoked Ham, Gruyere and Caramelized Onion Frittata
By cirql8or
Recipe courtesy Tyler Florence
- 8 extra-large eggs
- 2 tablespoons heavy cream
- 1 cup grated Gruyere cheese
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 4 small red potatoes, diced
- 1 cup diced smoked ham or Canadian bacon
- 1 cup grated Parmigiano-Reggiano, for finishing top
- 1/4 cup sour cream
- 1 bunch chives, chopped
Coconut Rice
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 2 cups jasmine rice
- 1 1/2 cups water
- 1 cup canned unsweetened coconut milk
- 1 teaspoon kosher salt