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Recipes
Croque Monsieur Sandwiches with Pears
By cirql8or
Copyright, 2006, Robin Miller, All rights reserved
- Cooking spray
- 4 teaspoons Dijon mustard
- 8 slices whole-wheat bread
- 4 teaspoons light mayonnaise
- 2 ripe pears, cored and thinly sliced (canned pears may also be used)
- 8 ounces leftover ham slices
- 4 ounces Swiss cheese (4 to 8 slices)
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 cup water
Good Eats Fudgepops
By cirql8or
Recipe courtesy Alton Brown, 2004
- 8 ounces bittersweet chocolate, chopped fine
- 12 ounces (1 1/2 cups) heavy cream
- 8 ounces (1 cup) whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
Berry Strata
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 tablespoons butter
- 3 tablespoons honey
- 4 large eggs
- 1/2 cup whole milk ricotta
- 3 tablespoons sugar
- 1 cup whole milk
- 1/4 cup orange juice
- 4 slices of bread, torn into 1-inch pieces (about 4 cups)
- 1 (10-ounce) bag frozen mixed berries, thawed and drained
Savannah Chocolate Cake with Hot Fudge Sauce
By cirql8or
Recipe courtesy Paula Deen
- 2 cups brown sugar
- 1/2 cup vegetable shortening
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 ounces unsweetened chocolate, melted
- 3 eggs
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (4-ounce) bar German chocolate
- 1/2-ounce unsweetened chocolate
- 8 tablespoons (1 stick) butter
- 3 cups powdered sugar
- 1 2/3 cups evaporated milk
- 1 1/4 teaspoons vanilla
Spinach Souffle-Phyllo Cups
By cirql8or
Recipe courtesy Sandra Lee
- 5 sheets phyllo dough
- Olive oil cooking spray
- 1 package (12 oz.) spinach souffle (recommended: Stouffers)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 (2-ounce) package crumbled feta cheese
Flourless Chocolate Torte with Earl Gray & White Chocolate Mousse
By cirql8or
Top Chef: Just Desserts, Season 1, Episode 1
- Flourless Chocolate Torte:
- 12 oz 70% Bittersweet Chocolate
- 4 oz. 52 % Semisweet Chocolate
- 4 oz. Unsalted Butter
- ¾ Cup Granulated Sugar
- 5 Eggs
- Earl Gray & White Chocolate Mousse:
- 2 Cups Heavy Cream
- 2 oz. Organic Earl Grey Tea Leaves
- 8 oz. White Chocolate, (chips or cut into pieces)
- 2 ½ teaspoons Gelatin (Powdered)
- ¼ Cup Cold Water
- 2 teaspoons Apple Pectin
- 3 oz. Granulated Sugar
- 4 Egg Whites
- Candied Kumquats:
- 2 Cups Granulated Sugar
- 1 Cup Cold Water
- 20 Kumquats sliced into discs and de-seeded
Strawberry Tart
By cirql8or
Recipe courtesy Anne Burrell
- 1 1/2 sticks cold butter, cut into pea-size pieces
- 1 cup all-purpose flour, plus extra for dusting
- 3/4 cup sliced almonds, toasted
- Pinch kosher salt
- 1 egg yolk
- 3 to 4 tablespoons ice water
- 2 cups heavy cream
- 1 cup sugar
- 1 vanilla bean, scraped
- 4 eggs
- 1/3 cup cornstarch
- 1/2 cup milk
- 1 quart fresh strawberries, topped and sliced
- Powdered sugar, for garnish
Bek's Lemon Meringue Tea Cakes
By cirql8or
Recipe courtesy Rebecca Anderson
- 1 (18-ounce) box lemon cake mix
- 1 (8-ounce) container cool whip
- 1 egg white plus 1 cup egg whites
- 2 cups milk
- 2 (3.4-ounce) packages instant lemon pudding mix
- 2 tablespoons sugar
- 1/2 teaspoon cream of tartar
- 1 lemon, zested
Golden Honey Mustard Dressing
By cirql8or
Recipe courtesy Nigella Lawson, 2007
- 4 tablespoons or 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1/3 cup lemon juice
- 1 cup grapeseed oil
- 1 teaspoon Maldon or kosher salt, or 1/2 teaspoon salt
Lemon Tarts
By cirql8or
Recipe courtesy Paula Deen
- 4 eggs, beaten
- 2/3 cup fresh lemon juice
- 2 tablespoons sour cream
- 1/2 cup confectioners' sugar
- 6 frozen mini tart shells
- Whipped cream, optional