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Recipes
Chocolate Strawberry Crepes with Caramel Sauce
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 1 1/2 cups fresh sliced strawberries
- 1 tablespoon sugar, or more if needed
- 2 tablespoons orange liqueur (recommended: Grand Marnier)
- 6 French style crepes (recommended: Frieda's)
- 6 tablespoons chocolate hazelnut spread (recommended: Nutella)
- 6 tablespoons whipped topping (recommended: Cool Whip)
- Caramel sauce (recommended: Smucker's)
- Cocoa powder, for dusting (recommended: Hershey's)
Ginger Peach Ice Cream Sandwiches
By cirql8or
Recipe courtesy Sandra Lee
- 2 pints peach ice cream
- 1 package (17.5 oz) sugar cookie mix (recommended: Betty Crocker)
- 1 stick butter
- 1 egg
- 3/4 teaspoon ground ginger
- 1 teaspoon minced ginger (recommended: Christopher Ranch)
- 2 tablespoons finely chopped crystallized ginger (recommended: McCormick's)
Frozen Royal Mojito
By cirql8or
Recipe courtesy Royal Caribbean and Adriannie Sauco
- Sugar, for rim
- 4 mint leaves, minced, plus sprigs for garnish
- 4 pieces lime, rind removed
- 1 1/4 ounces rum (recommended: Bacardi Limon)
- 3/4-ounce Mojito Mix syrup (available online)
- 1 cup ice cubes
- 1 lime, cut into wedges, for garnish
Fried Ravioli with Marinara Cream Sauce
By cirql8or
Recipe courtesy Paula Deen
- 9 -ounce package frozen 4-cheese ravioli
- 2 cups ground pecans
- 3/4 cup grated Parmesan
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Oil
- Marinara Cream Sauce, recipe follows
Memphis Beale Street Burger
By cirql8or
Recipe courtesy The Neelys
- 2 1/2 pounds ground beef
- 1 small shallot, finely chopped
- 2 clove garlic, finely chopped
- 1 teaspoon Neely's Dry Rub seasoning
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- Freshly ground black pepper
- Butter
- 6 brioche buns
- 6 slices pepper jack cheese
- 12 slices smoked apple wood bacon, fried crisp
- 1/2 cup Neely's "Secret Sauce", recipe follows
- 1 pint cole slaw (recommended: Neely's Cole Slaw)
- 2 beef steak tomatoes, sliced
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons buttermilk
- 2 tablespoons BBQ sauce (recommended: Neely's BBQ sauce)
- 1/2 lemon, juiced
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Lime and Green Onion Rice
By cirql8or
Recipe courtesy Rachael Ray
- 1 tablespoon vegetable oil
- 1 1/4 cups light brown rice (recommended: Texmati) or white rice
- 2 limes, zested, 1 lime, juiced
- 2 cups chicken stock
- 3 to 4 thin scallions, whites and greens, chopped
Grilled Asparagus with Lemon and Olive Oil
By cirql8or
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
- 1 pound large asparagus, woody ends trimmed*
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh lemon juice
Broccoli, Parmesan and Lemon
By cirql8or
Recipe courtesy Tyler Florence
- 3 heads broccoli (about 3 pounds)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
- 1 lemon, juiced
Red Apple Hooch Bowla
By cirql8or
Recipe courtesy Guy Fieri
- Ice
- 5 ounces whiskey, premium quality
- 2 red apples, cored and sliced, plus more for garnish
- 4 ounces Cinnamon Simple Syrup, recipe follows
- 2 ounces apple schnapps
- 1 1/2 cups cranberry juice
- Splash sweet and sour mix
- Cinnamon sticks, for garnish
- 2 cups water
- 4 cinnamon sticks
- 1 1/2 cups sugar
Gina's Toffee Blondies
By cirql8or
Recipe courtesy The Neelys
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 sticks unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup chopped chocolate covered toffee