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Recipes
Spring Salad with Creamy Goat Cheese Dressing
By cirql8or
Recipe courtesy Brian Boitano
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup sugar
- 1 tablespoon butter
- 1 cup pecans
- Nonstick cooking spray
- 4 ounces goat cheese, at room temperature
- 2 tablespoons buttermilk
- 1 teaspoon honey
- 1 teaspoon white wine vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon white pepper
- Pinch salt
- 1 tablespoon chopped fresh tarragon leaves
- 1/2 cup canola oil
- 2 shallots, thinly sliced
- 8 cups spring greens mix
- Goat Cheese Dressing
- Salt and freshly ground black pepper
- Chopped candied pecans
- 1 1/2 cups red grapes, sliced in 1/2
Spicy Tangerine Beef
By cirql8or
Recipe courtesy Guy Fieri
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 pound flank steak or tri-tip, cut in thin strips on the bias
- 2 tablespoons dry sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon chili sauce
- 2 tablespoons soy sauce
- 1/4 cup freshly squeezed tangerine juice
- 3 tablespoons canola oil
- 2 tablespoons minced fresh ginger
- 3 scallions, chopped
- 1/4 tangerine, zested
- 2 tablespoons toasted sesame seeds
Baked Orzo with Fontina and Peas
By cirql8or
Recipe courtesy Giada De Laurentiis
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter, plus more to grease the baking dish
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 4 ounces shredded fontina cheese (about 1 cup)
- 4 ounces diced fresh mozzarella cheese (about 1 cup)
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried thyme
Homecoming Punch
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 1 (64-ounce) container cranberry juice cocktail, chilled
- 1 (12-ounce) can frozen orange juice concentrate, thawed
- 1 (12-ounce) can frozen pink lemonade concentrate, thawed
- 2 cups brandy
- 1 bottle extra-dry sparkling wine or Champagne, chilled
- 4 cups ice cubes
Vera's Georgia-Fried Chicken
By cirql8or
Recipe courtesy Emeril Lagasse, 2005
- 1 (3 pound) fryer chicken, cut into 8 pieces, giblets discarded
- 1/3 cup fresh lime juice
- Vegetable oil, for frying
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons Essence plus extra for seasoning, or other seasoning salt
- 1 cup all-purpose flour
Ricotta with Vanilla-Sugar Croutons and Berries
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 1/4 (4 ounces) ciabatta loaf, cut into 1-inch cubes
- 3 tablespoons unsalted butter, melted
- 1 1/2 tablespoons vanilla sugar, recipe follows
- 1/2 cup orange juice (from 1 medium orange)
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1/2 cup sugar
- 1 cup blueberries
- 8 strawberries, hulled and quartered
- 1 1/2 cups whole milk ricotta cheese
- 3 teaspoons orange zest (from 1 medium orange)
- 1 teaspoon lemon zest (from 1 lemon)
- 1 tablespoon vanilla sugar, recipe follows
- 1 tablespoon thinly sliced fresh mint leaves
- 2 cups sugar
- 1 vanilla bean
Spicy Sweet Potato Chips
By cirql8or
Recipe courtesy Claire Robinson
- Peanut or vegetable oil, for frying (peanut oil is best)
- 3 tablespoons kosher salt
- 2 tablespoons light brown sugar
- 1 tablespoon chili powder
- Pinch cayenne pepper, or as desired
- 2 sweet potatoes, washed, scrubbed, and dried
Cocoa Syrup
By cirql8or
Recipe courtesy Alton Brown
- 1 1/2 cups water
- 3 cups sugar
- 1 1/2 cups Dutch-processed cocoa
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons light corn syrup
Sauteed Zucchini with Garlic and Herbs
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 2 tablespoons extra-virgin olive oil
- 2 large or 3 medium zucchini, sliced 1/4-inch thick
- 2 scallions, chopped
- 1 teaspoon crushed garlic
- 2/3 cup vegetable stock
- 2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr)
- 2 tablespoons finely chopped flat-leaf parsley
- Salt
- Freshly ground black pepper
French Toast
By cirql8or
Recipe courtesy Alton Brown, 2003
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter