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Recipes
Amaretti Ice Cream Balls
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 24 amaretti cookies
- 1/4 cup amaretto liqueur
- 2 pints vanilla ice cream
- Chocolate sauce
- Whipped cream
Sticky Road Chocolate Bars
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup unsalted butter, room temperature, plus extra for the pan
- 1/2 cup packed light brown sugar
- 1 egg
- 5 ounces unsweetened chocolate, melted
- 1/4 cup chopped pecans
- 3/4 cup butter
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 3/4 cup sweetened condensed milk
- 1 cup chopped pecans
- 1/2 cup sweetened coconut flakes
Neely's Southwest Style Ribs
By cirql8or
Recipe courtesy The Neelys
- 2 tablespoons ancho chili powder
- 2 tablespoons smoked paprika
- 2 tablespoons dried oregano
- 1 tablespoon chipotle chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground mustard
- 1 tablespoon ground cumin
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 (3-pound) slabs pork spareribs
- Hickory chips
- Southwest Barbecue Sauce, recipe follows
- 1 tablespoon canola oil
- 1 yellow onion, diced
- 3 cloves garlic, diced
- 2 tablespoons tomato paste
- 2 tablespoons reserved spice rub
- 2 cups ketchup
- 1/4 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup peach nectar
- 1/2 cup light brown sugar
- 2 tablespoons dry mustard
- 1 lemon, juiced
- 1/2 tablespoon Worcestershire sauce
- Pinch kosher salt and freshly ground black pepper
French Onion Soup
By cirql8or
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 8 large onions, thinly sliced from stem to root end
- Kosher salt
- 6 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- 1/2 bunch chopped chives
Berry Banana Smoothie
By cirql8or
Recipe courtesy Robert Irvine
- 2 cups fresh blueberries
- 2 cups chopped fresh strawberries
- 2 bananas, chopped
- 2 cups frozen vanilla yogurt
- 1 cup milk
- 1/2 cup ice
- 3 teaspoons freshly chopped mint leaves
- Honey, optional
Two-Potato Salad
By cirql8or
Recipe courtesy The Neelys
- 4 strips thick-sliced smoked bacon
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon kosher salt, plus more for seasoning
- 4 scallions, finely chopped
- 2 celery stalks, finely chopped
- 2 serrano chiles, stemmed, seeded and minced
- 1/2 cup plus 2 tablespoons mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon finely chopped fresh tarragon leaves
- Freshly ground black pepper
- 6 ounces arugula
Pear Crisp
By cirql8or
Recipe courtesy Paula Deen
- 6 large pears (about 2-1/2 pounds) peeled, cored and thinly sliced
- 1/4 cup warm water
- 1 lemon, juiced
- 2 cups rolled oats
- 2 cups all-purpose flour
- 2 cups brown sugar
- 2 tablespoons ground cinnamon
- 2 1/2 sticks butter, melted
Pork Chops with Beer and Bacon Gravy
By cirql8or
Recipe courtesy Rachael Ray
- 4 bone-in pork chops, just over 1-inch thick
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus a drizzle
- 2 thick slices smoky bacon from deli counter, diced 1/4-inch
- 1 medium onion, diced 1/4-inch
- 1 rounded tablespoon all-purpose flour
- 1 bottle amber to dark German beer
- 1/2 cup stock
- Chopped parsley, for garnish
Steakhouse Steaks
By cirql8or
2008, Ina Garten, All Rights Reserved
- 2 (10-ounce) filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature, optional
- Roquefort Chive Sauce, recipe follows
- 1 1/2 cups heavy cream
- 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
Neely's Holiday Cornbread Stuffing
By cirql8or
Recipe courtesy The Neelys
- 3/4 pounds bacon, cut into chunks
- 2 large onions, chopped
- 4 ribs celery, chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 2 cups chopped pecans
- 2 (16-ounce) bags dried corn bread stuffing mix
- 4 cups chicken broth
- 1/2 stick butter