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Recipes
Herbed Flatbread
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket)
- 1/2 red onion, thinly sliced
- 2 tablespoons roughly chopped fresh lemon thyme leaves
- 2 tablespoons roughly chopped fresh rosemary leaves
- 2 tablespoons olive oil, plus more for coating bowl
- 4 tablespoons butter
- 2 cloves garlic, smashed
- Kosher salt
Steak Diane
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 4 (3-ounce) filet mignon medallions, rinsed and patted dry
- 1 teaspoon Montreal steak seasoning (recommended: McCormick Grill Mates)
- 2 tablespoons unsalted butter
- 1 teaspoon crushed garlic (recommended: Christopher Ranch)
- 1 cup fresh sliced mushrooms
- 1/4 cup cognac
- 1 tablespoon steak sauce (recommended: A-1)
- 1/4 cup heavy cream
- 1/4 cup low-sodium beef broth (recommended: Swanson)
- 1 tablespoon chives, finely chopped
Desert Cooler
By cirql8or
Recipe courtesy Sandra Lee
- 2 cups orange juice
- 2 cups pineapple juice
- 2 cups sparkling apple cider (recommended: Martinelli's)
- Ice
- Pineapple spears, for garnish
- Fresh mint sprigs, for garnish
Savannah Cheesecake Cookies
By cirql8or
Recipe courtesy Paula Deen
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 cup chopped pecans
- 1 stick butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla or almond extract
- Fresh berries and mint leaves, for garnish
Angel Food Cake
By cirql8or
Recipe courtesy Alton Brown
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 12 egg whites (the closer to room temperature the better)
- 1/3 cup warm water
- 1 teaspoon orange extract, or extract of your choice
- 1 1/2 teaspoons cream of tartar
Pat's "Old School" Onion Rings
By cirql8or
Recipe courtesy The Neelys
- Peanut oil, for deep-frying
- 2 medium Vidalia onions
- 2 cups buttermilk
- 1/4 teaspoon hot sauce
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons seasoned salt
- 1/4 teaspoon cayenne
- Salt
Pork Tenderloin with Plum Barbecue Sauce
By cirql8or
Recipe courtesy Rachael Ray
- 1/2 cup sugar
- 1 cup water
- 1 (1-inch) piece peeled ginger, grated
- 4 plums, sliced
- 1 teaspoon five-spice powder
- 1/2 lemon, juiced
- 1/3 cup hoisin sauce
- 2 pork tenderloins, silver skin removed
- Vegetable oil
- 2 tablespoons grill seasoning
- 1 tablespoon ground coriander
Grilled Peaches with Thyme, Mascarpone and Honey
By cirql8or
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions 2008
- 6 large ripe peaches, halved and pits removed
- 6 tablespoons honey, plus more for serving, optional
- 1 1/2 teaspoons chopped fresh thyme leaves
- 8 ounces mascarpone cheese, at room temperature
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
Caramelized Onion Toasts
By cirql8or
Recipe courtesy Tyler Florence
- 4 tablespoons unsalted butter, plus 4 tablespoons, softened, for brushing the bread
- 3 onions, sliced
- 3 to 4 anchovy halves, chopped
- 2 teaspoons chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1 baguette
- 1/3 cup pitted Nicoise olives
- Extra-virgin olive oil
- Shaved Parmigiano-Reggiano
- Serving suggestion: store bought Italian cured meats, such as some sliced prosciutto, sliced mortadella and your favorite hard salami