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Recipes
Chinese Braised Short Ribs
By cirql8or
Recipe courtesy Sandra Lee
- 1 large onion
- 4 pounds beef short ribs
- Lemon pepper, to taste
- Garlic salt, to taste
- 2 tablespoons canola oil
- 2 cups low-sodium beef broth
- 1 packet beefy onion soup mix
- 2 (14.5-ounce) cans tomatoes with green pepper, celery and onion
- 2 tablespoons five-spice powder
Lime Meringue Tart
By cirql8or
2009, Ina Garten, All Rights Reserved
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar, plus 3 tablespoons
- Kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold shortening (recommend: Crisco)
- 1/4 cup ice water
- 4 extra-large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Lime Filling, recipe follows
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 extra-large eggs
- 3 extra-large egg yolks (save the whites for the meringue)
- 1/4 cup finely grated lime zest (6 to 8 limes)
- 1/2 cup freshly squeezed lime juice
- 1/8 teaspoon kosher salt
Lemon Cream Squares
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 1 (18.25 ounces) box lemon cake mix (recommended: Betty Crocker)
- 1 stick butter, softened
- 1 egg
- 16 ounces cream cheese (recommended: Philadelphia) softened
- 1/3 cup sugar
- 1 (3-ounce) box lemon or lime gelatin (recommended: Jell-O)
- 2 eggs
Pig on a Stick
By cirql8or
Recipe courtesy Paula Deen, 2007
- 2 pounds pork tenderloin
- 1/2 cup light soy sauce
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon Dora's Jerk Seasoning, recipe follows
- Caribbean Dipping Sauce, recipe follows
- Special equipment: 2 dozen (10-inch) wooden skewers soaked in water for 20 minutes, then drained well.
Grandma Lorraine's Apple Angel Food Cake
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 5 Courtland apples, peeled cored and thinly sliced
- 1 (12-ounce) can citrus soda
- 1 1/2 cups water
- 1 stick unsalted butter
- 1/3 cup light brown sugar
- 1/3 cup molasses
- 3/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/2 cup apple brandy
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1 (10-inch) store-bought angel food cake
Slow-Cooked Scrambled Eggs with Green Herbs
By cirql8or
2008, Ina Garten, All Rights Reserved
- 10 extra-large eggs
- 16 tablespoons whole milk or half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced scallions, white and green parts
- 1 tablespoon minced fresh dill
Penzey's Quick & Easy Cinnamon Rolls
By cirql8or
Sift flour with salt, baking powder and sugar into a large mixing bowl, and make a well in the center of the dry in...
- Filling:
- 3 Cups flour
- 1/4 tsp. salt
- 4 tsp. baking powder
- 1/2 Cup sugar
- 2 eggs
- 2/3 Cup milk
- 1/2 tsp. pure vanilla extract
- 1/2 Cup butter or shortening–melted
- 1/2 Cup white sugar
- 1/4 Cup melted butter
- 1 1/2 tsp. cinnamon - the stronger the better
- Topping:
- 1/2 Cup brown sugar
- 1/2 Cup broken walnuts or pecans
- 3 TB melted butter
- Icing:
- 1 Cup powdered sugar
- 2 TB warm milk
- 1 TB melted butter
- 1/4 tsp. pure vanilla extract
Baklava
By cirql8or
Recipe courtesy Alton Brown, 2008
- 1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground
- 15 to 20 whole allspice berries
- 6 ounces blanched almonds
- 6 ounces raw or roasted walnuts
- 6 ounces raw or roasted pistachio
- 2/3 cup sugar
- 1/4 cup water
- 1 teaspoon rose water
- 1 pound phyllo dough, thawed
- 8 ounces clarified unsalted butter, melted
- 1 1/4 cups honey
- 1 1/4 cups water
- 1 1/4 cups sugar
- 1 cinnamon stick
- 1 (2-inch) piece fresh orange peel
Fruit Salad with Limoncello
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 7 ounces Greek yogurt (recommended: Fage Total)
- 1/3 cup good bottled lemon curd
- 1 tablespoon honey
- 1/4 teaspoon pure vanilla extract
- 2 cups sliced strawberries (1 pint)
- 1 cup raspberries (1/2 pint)
- 1 cup blueberries (1/2 pint)
- 2 tablespoons sugar
- 3 tablespoons limoncello liqueur
- 1 banana, sliced
- Fresh mint springs
Passion Fruit Ice Cream Sundae
By cirql8or
Recipe courtesy Deborah Racicot
- 17 to 18 About 17 to 18 ounces milk
- 1 About 1 quart heavy cream
- 14 About 14 ounces sugar, divided
- 7 ounces glucose
- 1/2 teaspoon salt
- 17 to 18 About 17 to 18 ounces passion fruit puree
- 30 egg yolks
- 9 About 9 ounces milk
- 17 to 18 About 17 to 18 ounces heavy cream
- 17 to 18 About 17 to 18 ounces coconut milk
- 8 ounces sugar
- 1/4-ounce ice cream stabilizer
- 10 to 11 About 10 to 11 ounces condensed milk
- 5 About 5 ounces powdered milk
- 1/2 teaspoons salt
- 8 ounces eggs
- 2 ounces trimolene
- 2 1/2 About 2 1/2 ounces dark rum (recommended: Myers's)
- 4 About 4 ounces fondant
- 3 About 3 ounces glucose
- 3 About 3 ounces grated unsweetened coconut
- 1 quart heavy cream
- 1 3/4 About 1 3/4 ounces sugar
- 1 teaspoon vanilla extract
- 1 3/4 About 1 3/4 ounces coconut-flavored rum (recommended: Malibu)
- 15 About 15 ounces sugar
- 2 1/2 About 2 1/2 ounces glucose
- 1 lime, zested
- About 1-ounce unsweetened toasted coconut
- 1 (400 ml) can coconut milk
- 2 1/2 ounces butter
- 1 3/4 About 1 3/4 ounces coconut-flavored rum (recommended: Malibu)
- 8 ounces egg whites
- 6 1/2 About 6 1/2 ounces powdered sugar
- 5 About 5 ounces all-purpose flour
- 7 1/2 About 7 1/2 ounces melted butter
- 4 very ripe mangoes
- 10 ripe kiwis
- 5 fresh passion fruit
- 1 cup sweetened shredded coconut, toasted
- 1 jar momo berries