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Recipes
Parmesan and Thyme Crackers
By cirql8or
2006, Ina Garten, All Rights Reserved
- 1/4 pound (1 stick) unsalted butter
- 3 ounces grated Parmesan
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
Grilled Fruit Skewers with Sweet Yogurt Sauce
By cirql8or
Recipe courtesy Sandra Lee
- 4 (10-inch) skewers
- 1/2 cup brown sugar
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 orange, juiced, plus remaining half zested, reserved from Chicken Satay recipe
- 1 (20-ounce) can pineapple chucks, reserve the juice and 4 pieces for cocktail
- 2 nectarines, cut into 1-inch chucks
- 1 mango, peeled, flesh cut into 1-inch chucks
- 1 (8-ounce) container vanilla yogurt
Tomato Bread with Prosciutto
By cirql8or
Recipe courtesy Bobby Flay
- 8 ripe plum tomatoes
- 1/2 cup Spanish olive oil, divided
- Salt and freshly ground pepper
- 6 cloves garlic, finely chopped
- 1/4 cup pine nuts
- 1 tablespoon finely chopped fresh thyme leaves
- 16 (1/2-inch thick) slices Ciabatta or crusty country-style bread
- 16 thin slices prosciutto
Limoncello and Lemon Cream Fruit Tart
By cirql8or
Recipe courtesy Rachael Ray
- 1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or bakery departments
- 2 ounces chilled limoncello liqueur
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/3 cup lemon curd
- 1/2 pint raspberries
- 1/2 pint blackberries
- 2 teaspoons lemon zest
- 2 tablespoons very thinly sliced mint leaves
Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce
By cirql8or
Recipe courtesy Bobby Flay
- 46 chicken wings
- Vegetable oil
- Salt and freshly ground pepper
- Chipotle Hot Sauce, recipe follows
- Blue Cheese-Yogurt Dip, recipe follows
- 1 1/2 cups red wine vinegar
- 3 tablespoons Dijon mustard
- 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
- 3 tablespoons honey
- 3 tablespoons vegetable oil
- Salt and freshly ground pepper
- 1 stick unsalted butter, cut into pieces
- 2 tablespoons ancho chile powder
- 1 pint thick Greek yogurt
- 3/4 cup crumbled domestic blue cheese
- 2 tablespoons finely chopped red onion
- 3 tablespoons finely sliced scallions
- Salt and freshly ground pepper
Vidalia Onion Cornbread
By cirql8or
Recipe courtesy Paula Deen, 2007
- 1/4 cup (1/2 stick) butter
- 1 large Vidalia or other sweet onion, chopped
- 1 (8-ounce) package cornbread/muffin mix
- 1 egg, beaten
- 1/3 cup whole milk
- 1 cup sour cream
- 1 cup grated sharp Cheddar, divided
- 1/4 teaspoon salt
- 1/4 teaspoon dried dill weed
Blueberry-Rum Milkshake
By cirql8or
Recipe courtesy Bobby Flay
- 1 cup ripe blueberries, plus more for garnish
- 1/4 cup granulated sugar
- 1/4 cup dark rum
- 1/2 vanilla bean, seeds scraped
- 1/4 cup whole milk
- 11 ounces premium vanilla ice cream (recommended: Haagen Dazs - make sure that it is really well frozen)
Peas with Shallots and Pancetta
By cirql8or
Recipe courtesy Bobby Flay
- 2 tablespoons olive oil
- 1/2 pound pancetta, cut into small dice
- 3 shallots, halved and thinly sliced
- Pinch red pepper flakes
- 1 pound frozen peas, thawed
Gina's Morning Glory Cocktail
By cirql8or
Recipe courtesy The Neelys
- 1/2-ounce orange liqueur
- 1/2-ounce cherry brandy
- Splash pineapple juice
- Champagne
- Strawberry, for garnish
French Onion Soup
By cirql8or
Recipe courtesy Paula Deen
- 8 onions, sliced
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons all-purpose flour
- 8 cups beef stock
- 1/4 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper
- 1 loaf French bread
- 2 cups grated Gruyere