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Recipes
Ambrosia
By cirql8or
Recipe courtesy Alton Brown, 2007
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 4 ounces sour cream
- 6 ounces homemade mini marshmallows, approximately 3 cups
- 1 cup clementine orange segments, approximately 6 clementines
- 1 cup chopped fresh pineapple
- 1 cup freshly grated coconut
- 1 cup toasted, chopped pecans
- 1/2 cup drained maraschino cherries
Amaretto Chocolate Fondue
By cirql8or
Recipe courtesy Paula Deen
- 3/4 cup heavy whipping cream
- 1 pound semisweet chocolate, chopped
- 1/4 cup amaretto liqueur
- Dippers: Biscotti, strawberries, pineapple chunks, bananas
Pork Roast with Bacon, Mushroom Gravy and Southern-Style Smothered Green Beans
By cirql8or
Recipe courtesy Emeril Lagasse
- 1 (3 pound) boneless pork loin roast
- 1 tablespoon plus 1 teaspoon Essence or other Creole Seasoning, recipe follows
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces thick cut bacon, diced
- 6 tablespoons all-purpose flour
- 1 large yellow onion, finely chopped
- 1 rib celery, finely chopped
- 1/2 medium green bell pepper, seeded and chopped
- 1 tablespoon minced garlic
- 6 ounces button mushrooms, thinly sliced
- 1 quart canned low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 2 tablespoons sliced green onion tops
- Cooked white rice, for serving
- Southern-Style Smothered Green Beans, recipe follows
Pecorino with Honey and Hazelnuts
By cirql8or
Recipe courtesy Michael Chiarello
- 1 pound pecorino
- 1 cup skinless hazelnuts, toasted
- 3 tablespoons honey
Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and
By cirql8or
Recipe courtesy Rachael Ray, 2007
- Salt
- 1 pound penne rigate
- 2 pints grape tomatoes
- 8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
- 3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
- Freshly ground black pepper
- 4 tenderloin steaks about 1 1/4-inch thick
- 2 scallions, whites and greens
- 8 to 10 fresh sage leaves
- A handful flat-leaf parsley
- 1 cup Gorgonzola crumbles
- 1 cup grated Parmigianino-Reggiano, a few generous handfuls
- 1 cup basil leaves, about 20, torn or shredded
- 2 cups coarsely chopped arugula
Pat's Bacon Wrapped Asparagus
By cirql8or
Recipe courtesy The Neelys
- 1 pound medium asparagus
- Extra-virgin olive oil
- Freshly ground black pepper
- Salt
- 1 pound hickory smoked bacon (do not use thick cut)
Steak Soup
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound London broil steak
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1/2 pound white mushrooms, sliced
- 1 clove garlic, minced
- 4 cups beef broth
- 1/4 cup jarred sliced pickled jalapenos
- 1 cup crushed canned tomatoes
- 1 (11-ounce bag) bag baby spinach
- 1/2 cup sour cream
- 3 cups tortilla chips, crumbled
Honey Spice-Rubbed Pork Tenderloin
By cirql8or
PREHEAT oven to 425ºF. Brush meat with 2 Tbsp
- 1 pork tenderloin (1 lb.)
- 1/4 cup KRAFT CATALINA Dressing, divided
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1/2 tsp. paprika
- 1/4 tsp. dried thyme leaves
- 1 Tbsp. honey
Korean Chicken Wings
By cirql8or
Recipe courtesy Guy Fieri
- 1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
- 2 tablespoons canola oil, plus more for frying
- 3 tablespoons grated ginger
- 1/4 cup sherry
- 1/4 cup white vinegar
- 2 tablespoons sesame oil
- 1/4 cup honey
- 1/2 cup soy sauce
- 1/4 cup chili garlic sauce
- Chopped scallions, for garnish
- 3 tablespoons sesame seeds, for garnish
Spinach and Citrus Salad with Sweet and Spicy Pecans
By cirql8or
Recipe courtesy Melissa d'Arabian
- 3 cups fresh spinach, washed and dried, cut into chiffonade
- 2 green onions, chopped
- 1 orange, supremed and halved
- 1 tablespoon butter
- 1/2 teaspoon sugar
- 1/2 cup pecan halves
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne
- Salt and freshly ground black pepper
- Citrus Dressing, recipe follows
- 1 teaspoon Dijon mustard
- 2 tablespoons orange or grapefruit juice (or a combination)
- 3 tablespoons canola oil
- 1 tablespoon olive oil
- Salt and freshly ground black pepper