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Peanut Swirl Brownies

Peanut Swirl Brownies

By

2007, Ina Garten, All Rights Reserved

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup smooth peanut butter
0/5 (0 Votes)

Blueberry Strawberry Compote over Lemon Tartlets

Blueberry Strawberry Compote over Lemon Tartlets

By

Recipe courtesy Sandra Lee, 2007

  • 1 (10-ounce) bag frozen strawberries (recommended: Dole)
  • 1 (10-ounce) bag frozen blueberries (recommended: Dole)
  • 1 cup sugar
  • 1/4 cup quick cooking tapioca
  • 1 (12-ounce) jar ginger preserves (recommended: Robertson's)
  • 2 tablespoons lemon juice
  • 1/4 cup water
  • 2 (8-ounce) packages cream cheese
  • 1/2 cup sugar
  • 1 cup lemon curd (recommended: Dickinson's)
  • 1 tablespoon lemon zest
  • 2 containters (about 4 ounces) mini graham cracker pie crusts (recommended: Keebler)
0/5 (0 Votes)

Minnesota Mary with a Snit

Minnesota Mary with a Snit

By

Recipe courtesy Guy Fieri, 2008

  • 5 ounce Infused Pepper Vodka, recipe follows
  • 12 ounces tomato juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce
  • 8 ounces vodka
  • 1 each: jalapeno red, green, habenero, poblano, and Serrano
0/5 (0 Votes)

Orange-Braised Fennel

Orange-Braised Fennel

By

Recipe courtesy Sunny Anderson, 2008

  • 1 tablespoon olive oil
  • 3 fennel bulbs, trimmed and each cut into 6 wedges
  • 1/2 cup chicken stock
  • 1/2 cup fresh orange juice
  • 2 cloves garlic, chopped
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Chicken and Dumplings

Chicken and Dumplings

By

Recipe courtesy Maggie Stubbs of Dish in Charlotte, NC

  • 2 whole chickens (3 to 5 pounds each)
  • Butter, at room temperature
  • Salt and freshly ground black pepper
  • Bones and juices from chicken
  • 1/2 yellow onion, diced
  • 1-ounce celery salt
  • 1-ounce granulated onion
  • 1-ounce granulated garlic
  • 1-ounce black pepper
  • Water, to cover
  • 4 eggs, lightly beaten
  • 1/2 pound unsalted butter
  • 2 cups all-purpose flour
  • 1 1/2 pounds unsalted butter
  • 1 1/2 cups all-purpose flour
0/5 (0 Votes)

Chocolate Creme Brulee

Chocolate Creme Brulee

By

Recipe courtesy Paula Deen

  • 1 quart heavy cream
  • 1 cup sugar
  • 1 - ounce chocolate liqueur (recommended: Godiva Liqueur)
  • 1/2 tablespoon vanilla extract
  • 2 ounces cocoa powder
  • 1-ounce unsweetened chocolate
  • 11 large egg yolks
0/5 (0 Votes)

Barbecue Chicken

Barbecue Chicken

By

Recipe courtesy The Neelys

  • 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
  • 1 1/2 cups Italian dressing, recipe follows
  • 1/4 cup Neelys Barbecue Seasoning, recipe follows
  • 1 cup Neelys Barbecue Sauce, recipe follows
  • 2 tablespoons ground mustard
  • 2 garlic cloves, smashed
  • 1 tablespoon crushed red pepper flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon sugar
  • 2 tablespoons Neelys Barbecue Seasoning
  • 1/3 cup red wine vinegar
  • 1 cup canola oil
  • Salt and pepper
  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder
  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
0/5 (0 Votes)

Neelys Mint Julep

Neelys Mint Julep

By

Recipe courtesy The Neelys

  • 2 tablespoons powdered sugar
  • 20 fresh mint leaves, plus 4 sprigs for garnish
  • 1 cup bourbon
  • 2 cups crushed ice
0/5 (0 Votes)

Caesar Salad

Caesar Salad

By

Recipe courtesy Tyler Florence

  • 1 clove garlic, smashed with a pinch of salt and a little olive oil
  • 4 anchovy fillets
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 2 lemons, juiced
  • 2 tablespoons water
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan, plus extra for garnish
  • Freshly ground black pepper
  • 2 heads romaine lettuce
0/5 (0 Votes)

Zuppa di Polpettini

Zuppa di Polpettini

By

Recipe courtesy Dan Smith and Steve McDonagh

  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 3 (28-ounce) cans peeled pear tomatoes
  • 2 tablespoons chopped parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Meatballs, recipe follows
  • 1 (10-ounce) package frozen sweet peas, thawed
  • 1 pound ditalini pasta, cooked al dente
  • Grated Romano, for garnish
  • Italian bread, for serving
0/5 (0 Votes)