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Recipes
Strawberry Lemonade
By cirql8or
Recipe courtesy Rachael Ray
- 1 pint small strawberries, hulled and halved
- A few sprigs fresh mint
- 1/3 to 1/2 cup sugar
- 6 cups spring or still mineral water
- 12 lemons, juiced
Neapolitan Ragu
By cirql8or
Recipe courtesy Tyler Florence
- Extra-virgin olive oil
- 8 Ultimate Meatballs, recipe follows
- 2 tablespoons kosher salt, plus more for seasoning
- 1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning
- 2 tablespoons fennel seeds
- 1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces
- 1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs)
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- 4 medium carrots, roughly chopped
- 1 large onion, roughly chopped
- 2 ribs celery, roughly chopped
- 2 cups dry red wine
- 3 (28-ounce) cans tomatoes (recommended: San Marzano)
- 2 tablespoons tomato paste
- 2 pounds spaghetti, cooked al dente in salted water
- 1 cup roughly chopped raisins
- 1 cup toasted pine nuts, roughly chopped
- 1 cup roughly chopped flat-leaf parsley
- Extra-virgin olive oil
- 1 small to medium onion, chopped
- 2 small garlic cloves, chopped
- 1 1/2 tablespoons finely chopped fresh parsley leaves
- 3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups)
- 3/4 cup milk
- 1 1/2 pounds ground beef
- 1 1/2 pounds ground pork
- 1 large egg
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Kosher salt and freshly ground black pepper
Dark Salty Caramels
By cirql8or
Recipe courtesy Alton Brown, 2010
- 14 1/2 ounces sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/4 teaspoon cream of tartar
- 1 cup heavy cream, room temperature
- 2 teaspoons soy sauce
- 8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
- 1 teaspoon coarse sea salt
Mint Chocolate Chip Ice Cream
By cirql8or
Recipe courtesy The Neelys
- 2 cups sweetened condensed milk, chilled
- 2 cups heavy whipping cream, chilled
- 1 1/2 teaspoons peppermint extract
- 1/8 teaspoon green food coloring
- 1 cup mini morsel chocolate chips
- Hot fudge sauce
- Whipped cream
- Shaved milk chocolate
- Chocolate Dipped Cookies, recipe follows
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate
- 4 ounces bittersweet chocolate
- 3 tablespoons unsalted butter
- 3 tablespoons corn syrup
- 1 teaspoon vanilla extract
Kalbi (Marinated Short Ribs)
By cirql8or
Recipe courtesy Jen Lee
- 1/2 cup soy sauce
- 1 Korean pear or Asian pear, grated with juices
- 2 tablespoons finely chopped garlic
- 1/2 small white onion, grated or sliced
- 1 tablespoon grated fresh ginger
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons toasted sesame oil
- 1 tablespoon ground red pepper
- 1/4 teaspoon ground black pepper
- 2 green onions, thinly sliced
- 1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
- 4 pounds short ribs
- Cooked white rice, for serving
- Prepared kimchee, for serving (available at Korean grocers)
Baked Potato Salad
By cirql8or
Recipe courtesy Alex Guarnaschelli
- 2 pounds small Yukon gold (or, if available, blue potatoes or Purple Majesty) potatoes, washed and dried
- 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors
- 1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors
- Kosher salt and freshly ground white pepper
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- Pinch sugar
- 4 to 6 tablespoons red wine vinegar
- 2 shallots, peeled and sliced into thin rounds
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon capers and 1 teaspoon caper liquid
- 4 to 6 gherkins, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid
Barbecue Ribs
By cirql8or
"This recipe is easier than it sounds
- 4 pounds pork spareribs
- 1 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup rum
- 1/2 cup chile sauce
- 2 cloves garlic, crushed
- 1 teaspoon dry mustard
- 1 dash ground black pepper
Harvest Creamy Corn "Choup" with Parsley
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 2 tablespoons extra-virgin olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 to 5 large ears corn, scraped from cob or 1 box frozen corn
- 1 medium or 2 small zucchini, chopped
- 1 pound small potatoes, chopped
- 1 red bell pepper, chopped
- 1 bay leaf
- 5 to 6 sprigs fresh thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 quart chicken stock
- 1 cup heavy cream
- 1/2 cup chopped flat-leaf parsley, a couple of generous handfuls,
- A few dashes hot sauce, to taste
- Oyster crackers or white Cheddar popcorn, to pass at table
Panzanella
By cirql8or
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 3 tablespoons good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 red onion, cut in 1/2 and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Ap
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 3 tablespoons butter, divided
- 1 1/2 cups rice
- 3 cups chicken stock
- 4 ounces Camembert cheese, cut into small pieces
- 4 tablespoons extra-virgin olive oil, divided
- 4 pieces boneless, skinless chicken breast
- Salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 2 large shallots, thinly sliced
- 1/4 cup calvados or applejack brandy
- 6 large white mushrooms, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh tarragon leaves
- 3 endive
- 2 Golden Delicious apples
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 3 tablespoons chopped chives