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Recipes
Nick And Toni's Penne alla Vecchia Bettola
By cirql8or
2009, Joseph Realmuto, All Rights Reserved
- 1/4 cup good olive oil
- 1 medium Spanish onion, diced
- 2 cloves garlic, diced
- 1/2 tablespoon crushed red pepper flakes
- 1 1/2 tablespoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- 1 pound penne pasta
- 2 cups heavy cream
- 4 tablespoons fresh oregano, chopped
- Grated Parmesan cheese
Beer-Thyme Biscuits
By cirql8or
Recipe courtesy Dave Lieberman
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon light brown sugar
- 10 sprigs fresh thyme, leaves stripped from stems
- 3 tablespoons melted butter
- 1 cup cold dark beer (recommended: Bass Ale)
Ciabatta Cheese Steaks with the Works
By cirql8or
Recipe courtesy Rachael Ray
- 4 flat iron steaks, 6 to 8 ounces each
- Extra-virgin olive oil, for coating, plus 2 tablespoons
- Grill seasoning
- 3 cubanelle peppers, (Italian mild frying peppers) seeded and thinly sliced
- 1 clove garlic, peeled and crushed
- 1 large onion, thinly sliced
- 1/4 cup hot pepper rings (sometimes labeled banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and freshly ground black pepper
- Nutmeg, freshly grated
- 2 cups grated provolone cheese
- 2 loaves ciabatta, about 12 inches long
Corned Beef
By cirql8or
Recipe courtesy Alton Brown, 2007
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Cranberry Granita
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 cups cranberry juice
- 1/3 cup sugar
- 1/4 cup fresh lime juice
- 1/4 cup vodka
- 6 fresh cranberries, for garnish
Summer Veggie Kebabs
By cirql8or
Recipe courtesy Guy Fieri
- 4 baby bell peppers
- 2 large shallots, peeled, halved
- 1 chayote squash, seeded, cut into 1 1/2-inch chunks
- 1 yellow summer squash, cut into 1 1/2-inch chunks
- 4 flat metal skewers
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 2 tablespoons agave syrup
- 1/2 lemon, juiced
Triple Orange Angel Food Cake
By cirql8or
Recipe courtesy Sandra Lee
- 1 (15-ounce) can mandarin oranges in light syrup
- 1 (16-ounce) box angel food cake mix
- 1 teaspoon orange extract
- 1 tablespoon orange zest
- 1 (8-ounce) container whipped topping
Smoked Turkey, Brie, and Apricot Quesadilla
By cirql8or
Recipe courtesy Sanda Lee, 2007
- 8 flour tortillas, taco size (recommended: Mission)
- 5 ounces brie cheese, sliced, divided
- 3/4 pound smoked turkey breast, thinly sliced, divided
- 1/2 cup apricot preserves (recommended: Smuckers), divided
- 1 cup shredded Monterey Jack cheese (recommended: Kraft), divided
- 2 cups fresh mixed herbs (parsley, basil, tarragon, chives, mint, oregano)
- 1 tablespoon fresh lemon juice
- Salt
- Freshly ground black pepper
Sheboygan Baked Beans
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 4 slices bacon, chopped
- 1 medium red onion, diced
- 1/4 cup Worcestershire sauce
- 1/4 cup ketchup
- 1/4 cup spicy brown mustard
- 3 tablespoons brown sugar
- 2 (28-ounce) cans baked beans (recommended: Bush's Original)
- 1 (12-ounce) bottle root beer
Roasted Chicken Purses
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
- 3/4 cup whole milk ricotta cheese
- 1/2 lemon, zested
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- 32 small, square wonton wrappers
- 1 large egg, lightly beaten
- 4 tablespoons butter
- 1/4 cup grated Parmesan