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Recipes
Ultimate Coffee Cake
By cirql8or
Recipe courtesy Paula Deen, 2007
- 16 to 18 unbaked frozen dinner rolls
- 1 (3-ounce) package regular butterscotch pudding mix, not instant
- 1/2 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 1 stick (1/2 cup) butter, melted
Glazed Carrots
By cirql8or
Recipe courtesy Melissa d'Arabian
- 1/2 cup chicken broth
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, plus more for seasoning
- 3/4 pound carrots, cut on the bias into coins
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons minced fresh parsley leaves
- Freshly ground black pepper
Peanut Butter Cookies with Blackberry Jam
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup sugar, plus 1/4 cup
- 1/2 packed cup light brown sugar
- 1 egg, room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
Baked Apples with Brown Sugar
By cirql8or
Recipes courtesy Dave Lieberman
- 2 Golden Delicious apples
- 2 to 3 tablespoons butter
- 4 tablespoons light brown sugar
- Ground cinnamon, for sprinkling
- Creamy Custard Sauce, recipe follows
Best Mustard Ever
By cirql8or
Recipe courtesy Alton Brown, 2007
- 1/4 cup dry mustard powder
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup sweet pickle juice
- 1/4 cup water
- 1/2 cup cider vinegar
- 1/4 cup mustard seed
Home of the Braise
By cirql8or
Recipe courtesy Alton Brown
- 2 tablespoons canola oil
- 1 Granny Smith apple, peeled, cored, and cubed
- 1 pint unfiltered apple juice
- 1/4-teaspoon caraway seeds
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1/2 head of red cabbage, shredded
Garlic and Citrus Chicken
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
- Salt and freshly ground black pepper
- 1 orange, quartered
- 1 lemon, quartered
- 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
- 2 (14-ounce) cans reduced-sodium chicken broth
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano leaves
- Kitchen string or butcher twine
Blackberry Jalapeno Glazed Pork Tenderloin
By cirql8or
Recipe courtesy Guy Fieri
- 1/4 cup kosher salt, plus 1 teaspoon
- 3 cups water, warm
- 1/4 cup red wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons brown sugar
- 1 cup ice cubes
- 2 pounds pork tenderloin, silver skin removed
- Blackberry Jalapeno Glaze, recipe follows
- 1 tablespoon olive oil
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon unsalted butter
- 1 to 2 roasted jalapenos, seeded, minced
- 1 tablespoon chopped garlic
- 1/2 cup seedless blackberry preserves
- 1 cup wine, preferably Merlot
- 1/2 teaspoon cornstarch
- 1/4 cup red wine vinegar
Wasabi Mashed Potatoes
By cirql8or
Recipe courtesy Sandra Lee
- 2 pounds white potatoes, peeled and quartered
- 4 ounces sour cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup buttermilk
- 3 teaspoons prepared wasabi
- Salt and white pepper
- 3 green onions, sliced for garnish
Ginger-Tea Lemonade
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 cups water
- 3 black tea bags, preferably English breakfast tea
- 1 1/3 cups Ginger Simple Syrup, recipe follows
- 2/3 cup fresh lemon juice, from about 3 lemons
- 1 cup sparkling water or club soda, chilled
- 2 cups ice
- Lemon slices, for garnish, optional
- 1 cup granulated sugar
- 1 cup water
- 1 (2-inch) piece fresh ginger, peeled and chopped