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Recipes
Espresso Shortbread
By cirql8or
Recipe courtesy Dan Smith and Steve McDonagh
- 1 1/2 sticks butter, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons espresso powder
- 1/4 cup espresso beans, roughly ground
- Special Equipment: 9 by 9 inch baking pan
Peach Raspberry Shortcakes
By cirql8or
2002, Barefoot Contessa Parties!, All Rights Reserved
- 2 cups all-purpose flour
- 1 tablespoon sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
- 2 extra-large eggs, lightly beaten
- 1/2 cup heavy cream, chilled
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 1 cup heavy cream, chilled
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 2 ripe peaches, peeled, pitted, and thinly sliced
- 1 pint raspberries
- 1 orange, zest removed in long strips
Quick Farmer's Market Pasta
By cirql8or
Recipe courtesy Tyler Florence
- 3 cloves fresh garlic, peeled and finely sliced
- 2 pints cherry tomatoes, on the vine
- 3/4 cup extra-virgin olive oil, plus more as needed
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 tablespoon sugar
- 3/4 pound loose pork sausage
- 2 to 3 small zucchini, sliced
- 1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
- 1/4 cup freshly grated Parmesan
- 1/4 bunch fresh basil leaves
Baked Corn Pudding
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 3 tablespoons butter, plus extra for casserole
- 1/2 large onion, chopped
- 1 jalapeno, chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded Cheddar
- 2 eggs, beaten
- 1 (10-ounce) bag frozen corn
- Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan
Chicken Scallopine with Saffron Cream Sauce
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 1 pound chicken cutlets (scallopine)
- 2 shallots, sliced
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Orange and Chocolate Zeppole
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 stick butter
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/2 cup water
- 1 cup all-purpose flour
- 4 eggs
- 1 tablespoon orange zest
- Vegetable oil, for frying
- 1 tablespoon orange zest
- 1/2 cup sugar
- 3/4 cup cream
- 1 cup (8 ounces) bittersweet chocolate chips
Christmas Shepherd's Pie
By cirql8or
Recipe courtesy Paula Deen, 2008
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 1/2 pounds ground beef
- 16 ounces canned tomato sauce
- 1 1/2 cups cooked mixed vegetables (peas, diced carrots and corn)
- Kosher salt and freshly ground black pepper
- 5 russet potatoes, peeled and quartered
- 1/2 cups milk
- 1/2 cup butter
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper
- 1 (12-ounces) boxed cornbread mix
French Pork Chops
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 1 (14-ounce) bag frozen sliced carrots
- 1 (8-ounce) package sliced fresh button mushrooms
- 1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen)
- 1 (15-ounce) can cannellini beans, drained (recommended: Progresso)
- 4 boneless, thick-cut, pork loin chops, rinsed and patted dry
- Salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon herbs de Provence, divided
- 1 (10 3/4-ounce) can condensed cream of potato soup (recommended: Campbell's)
- 1/4 cup Dijon mustard
- 1 tablespoon tomato paste
- 3 tablespoons dry sherry (recommended: Christian Stockers)
- 2 teaspoons butter
- 3 tablespoons seasoned bread crumbs
- 1 tablespoon freshly chopped parsley leaves
Sweet Potato Souffle
By cirql8or
Recipe courtesy Mike Greene at Matthews Cafeteria in Tucker, GA
- 3 pounds sweet potatoes, cubed
- 1 teaspoon salt
- 1 1/2 cups softened butter
- 6 large eggs
- 1/2 cup self-rising flour
- 3 cups sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Broiled Parmesan Tomatoes
By cirql8or
Recipe courtesy Paula Deen
- Three (14 1/2-ounce) cans whole tomatoes, drained any variety including Italian plum
- Salt and pepper
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups freshly grated Parmesan