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Recipes
Lemon Chicken Soup with Spaghetti
By cirql8or
Recipe courtesy Giada De Laurentiis
- 6 cups low-sodium chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 dried bay leaf
- 1 (2-inch) piece Parmesan cheese rind, optional
- 2 medium carrots, peeled and sliced into 1/4-inch pieces
- 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
- 2 cups diced cooked rotisserie chicken, preferably breast meat
- 1 cup grated Romano cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt
Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraich
By cirql8or
Recipe courtesy Bobby Flay
- 16 ounces baked or fried tortilla chips (combination of blue and yellow)
- 3/4 pound Monterey jack cheese, shredded
- 3/4 pound white Cheddar, shredded
- Tomatillo-Poblano Salsa, recipe follows
- Smoked Tomato Relish, recipe follows
- Green Chile Creme Fraiche, recipe follows
Lemon-Pepper Ricotta Spread
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 12 rounds sliced baguette or 8 larger rounds semolina bread
- 1 cup ricotta cheese
- 1/2 cup softened cream cheese
- 1 lemon
- A few sprigs fresh thyme, leaves chopped
- 1 small clove garlic, grated or minced
- 1 teaspoon coarse black pepper
Cheyenne Burger
By cirql8or
Recipe courtesy Bobby Flay
- 2 pounds ground chuck (80/20 percent) or ground turkey (90/10 percent)
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1/4 cup BBQ Sauce, recipe follows
- 8 slices smoked sharp Cheddar
- 8 slices cooked bacon
- Shoestring onion rings, see recipe
- 4 burger buns, toasted, for serving
- Wooden skewers, for serving, if needed
- 2 tablespoons canola oil
- 1 medium Spanish onion, coarsely chopped
- 1 cup ketchup
- 1/3 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 chipotle chile in adobo, chopped (canned)
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses
- Salt and freshly ground black pepper
- 1 quart peanut oil
- 2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 1/4 teaspoon cayenne powder
Wise-Guy Cocktail
By cirql8or
Recipe courtesy Michael Perea
- Fresh grapefruit wedges
- Orange wedges
- Lemon wedges
- 2 tablespoons sugar
- 3 ounces vodka
- 2 ounces Campari
- Citrus peel, for garnish
Meatloaf
By cirql8or
Recipe courtesy Collucci Bros
- Salad oil
- 1 carrot, small to medium dice
- 2 stalks celery, small to medium dice
- 1 medium onion, small to medium dice
- 2 pounds ground beef
- 2 eggs
- Salt and freshly ground black pepper
- Dash hot sauce (recommended: Tabasco)
- Dash Worcestershire sauce
- 3 slices bread
- 1/2 cup seasoned Italian bread crumbs
- Ketchup
Ricotta Infused Pancakes and Thyme Syrup
By cirql8or
Recipe courtesy Paula Deen
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups whole ricotta cheese
- 1 cup whole milk
- 3 large eggs, separated
- 1/4 cup sour cream
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons grated lemon zest
- 1 cup chopped pecans
- 1 teaspoon salt
- Thyme-Infused Syrup, recipe follows
- 1 cup sugar
- 2 cups water, plus 1 teaspoon cold water, for slurry
- 20 fresh thyme sprigs
- 1 1/2 tablespoons cornstarch
Chocolate-Banana Filled Crepes
By cirql8or
Recipe courtesy Paula Deen
- 1 cup all-purpose flour
- Pinch salt
- 1 egg
- 1 egg yolk
- 1 1/2 to 2 cups milk
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1 jar hazelnut chocolate spread
- 5 bananas, sliced
- 1 can whipping cream
Coconut Cupcakes with Coconut Cream Cheese Frosting
By cirql8or
Recipe courtesy The Neelys
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 sticks unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2/3 cup buttermilk
- 1 1/2 cups sweetened coconut flakes
- 2 (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, softened
- 2 teaspoons vanilla extract
- 6 cups confectioners' sugar
- 2 cups sweetened coconut flakes, for garnish
Hazelnut Truffles
By cirql8or
Recipe courtesy Ina Garten, 2005, All Rights Reserved
- 1 cup hazelnuts
- 3 1/2 ounces good bittersweet chocolate
- 3 1/2 ounces good semisweet chocolate
- 1/2 cup heavy cream
- 1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico)
- 1 tablespoon prepared coffee
- 1/2 teaspoon good vanilla extract