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Recipes
Roasted Banana Boats
By cirql8or
Recipe Courtesy Michael Chiarello
- 6 bananas, unpeeled
- 3/4 cup chocolate hazelnut spread
- 1 1/2 cups small marshmallows
- 6 tablespoons toasted hazelnuts, chopped
Lemony Sweet and Sour Tender Veggie Salad
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 2 tablespoons honey
- 2 lemons juiced and zested
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 1/2 pounds trimmed green beans
- 1/2 pound match-stick style shredded carrots
- 5 ribs celery, thinly sliced on a long basis
- 20 leaves fresh basil, roughly chopped or torn with your hands
Grilled Chicken with Dijon and Meyer Lemon
By cirql8or
Recipe courtesy Anne Burrell
- 4 Meyer lemons, 2 zested and juiced and 2 halved
- 1 cup Dijon mustard
- 2 tablespoons finely chopped rosemary leaves
- 1 teaspoon crushed red pepper flakes
- 2 (3-pound) chickens, backbone removed and split in 1/2
- Extra-virgin olive oil
- Kosher salt
Corrie's Granola Waffles with Buttered Pecan Syrup
By cirql8or
Recipe courtesy The Deen Family
- 2 tablespoons (1/4 stick) unsalted butter
- 1 cup chopped pecans
- 1 cup maple syrup
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs
- 2 cups buttermilk
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 cup your favorite granola
Zucchini Custard Bake
By cirql8or
Recipe courtesy Paula Deen
- 4 tablespoons (1/2 stick) butter, melted
- 2 pounds zucchini, cut into small pieces
- 3 eggs
- 1/2 cup undiluted evaporated milk or light cream
- 2 tablespoons fine dry bread crumbs
- 1/2 cup onion, diced
- 1 teaspoon Worcestershire sauce
- Dash hot pepper sauce
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup grated Parmesan
Super Zesty Potato Salad
By cirql8or
Recipe courtesy Anne Burrell
- 2 pounds red bliss potatoes
- 3 cloves garlic, smashed
- 2 tablespoons olive oil
- 6 slices bacon, cut into lardons
- 1 red onion, diced
- 3 ribs celery, diced
- 1/2 cup red wine vinegar
- Kosher salt
- 1 1/2 cups homemade mayonnaise (recipe to follow)
- 1/2 cup Dijon mustard
- 2 *2 egg yolks
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- Kosher salt
- 1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)
Chocolate Delight
By cirql8or
Recipe courtesy Paula Deen
- 1 (18 1/2-ounce) package devil's food chocolate cake mix
- 3 (3 1/2-ounce) packages instant chocolate pudding mix, regular or sugar free
- 2 cups whipping cream
- 2 tablespoons confectioners' sugar
- Chocolate sauce or syrup, any variety, for garnish
- 1 cup chopped pecans, lightly toasted
Gina's Summer Tomato Pie
By cirql8or
Recipe courtesy The Neelys
- Flour, for dusting work surface
- 1 (9-inch) ready-made refrigerated rolled pie crust
- 2 large yellow tomatoes, sliced 1/4-inch thick
- 1 red tomato, sliced 1/4-inch thick
- 8 ounces mozzarella, sliced
- 1/4 cup chiffonade basil leaves
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- Extra-virgin olive oil
Caprese Skewers
By cirql8or
Recipe courtesy Elizabeth Goel and Suyai Steinhauer
- 20 baby tomatoes, sliced in 1/2
- 1 fresh buffalo mozzarella sliced into 40 cubes
- Fresh basil, larger leaves torn in 1/2
- Sea salt and freshly cracked black pepper
- Extra-virgin olive oil
- Good aged balsamic vinegar
Peach Cobler
By cirql8or
Preheat oven to 350 degrees
- 4 cups peeled and sliced peaches
- 2 T. lemon juice
- 1/2 cup sugar
- 1/2 t. cinnamon
- 1 cup milk
- 1 cup s/r flour
- 1 cup sugar
- 1 stick butter or margarine
- to add the 1/2 cup sugar to peaches.