Cirql8or's profile page
Recipes
Grilled Red Potatoes and Onions
By cirql8or
Recipe courtesy Anne Burrell
- 4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds
- 1 red onion, peeled and cut into 1/2-inch rounds
- 1 sprig rosemary, leaves finely chopped
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
Sun-dried Tomato Pesto Crostini
By cirql8or
, 2006, Robin Miller, All rights reserved
- 1/2 cup store bought sun-dried tomato pesto
- 1 yellow tomato, sliced
- 8 slices French or Italian bread, toasted
Roasted Rack of Lamb
By cirql8or
Recipe courtesy Paula Deen
- 2 racks lamb, frenched
- Coarsely ground black pepper
- Cucumber, Tomato Mint Salad, recipe follows
Homemade Mayonnaise
By cirql8or
Recipe courtesy Anne Burrell
- 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 Chiffon Cupcake
By cirql8or
Recipe courtesy Alton Brown, 2008
- 4 ounces cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 cup hot water
- 1 1/4-ounce cocoa powder
- 5 large egg yolks
- 6 ounces sugar, divided
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/2 teaspoon cream of tartar
Poquito and Grande: Taquitos and Burritos
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 2 cups shredded rotisserie chicken
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 can chopped green chiles, 4 ounces
- A few leaves fresh cilantro or parsley, finely chopped
- Vegetable or canola oil, for frying
- 12 (6-inch) corn tortillas
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 2 cloves garlic, grated or finely chopped
- 1 teaspoon sugar
- 1 tablespoon chili powder, a palm full
- 1 1/2 teaspoons ground cumin, 1/2 a palm full
- A pinch ground cinnamon
- Salt and freshly ground black pepper
- 1 (28-ounce) can fire roasted crushed tomatoes
- 8 (8-inch) flour tortillas
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds ground pork
- 1 small zucchini, grated
- 2 cloves garlic, grated or finely chopped
- 2 to 3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
- Salt and freshly ground black pepper
- 1 (19-ounce) can black beans (recommended: Progresso)
- 2 cups shredded Chihuahua cheese or Monterey Jack or Cheddar
- 1/2 head iceberg lettuce, or 1 heart romaine, shredded
Strawberry Sunshine Cocktail
By cirql8or
Recipe courtesy The Neelys
- 2 cups strawberries, stemmed and sliced, plus slices for garnish
- 4 limes, quartered
- 1/2 cup mint leaves
- 1/2 cup strawberry syrup
- 1 bottle Champagne
Clara's Gift
By cirql8or
Recipe courtesy Elizabeth Goel and Suyai Steinhauer
- 1 1/2 ounces vodka (recommended: Grey Goose)
- 1/2-ounce orange-flavored liquor (recommended: Cointreau)
- Pink Passion fruit juice, to taste
- Agave, to sweeten, optional
Italian Chicken and Vegetable Soup
By cirql8or
Recipe courtesy Paula Deen, sponsored by Visa 2009
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
- 1 small onion, chopped
- 1 cup sliced carrots (about 3 small)
- 2 1/2 cups sliced zucchini (about 2 medium)
- 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
- 2 (14.5-ounce) cans chicken broth
- Grated Parmesan, optional
Baby Back Racks
By cirql8or
Recipe courtesy Paula Deen, 2007
- 2 racks baby back ribs (about 2 1/2 pounds)
- Lemon wedges
- Fresh rosemary sprigs
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/2 cup apple cider vinegar
- 3/4 cup water
- 3/4 chopped onion
- 3 tablespoons light brown sugar
- 1 teaspoon salt
- 3 tablespoons yellow prepared mustard
- 3/4 cup ketchup
- 2 tablespoons paprika
- Pinch garlic powder
- 3 tablespoons Worcestershire sauce
- Freshly ground black pepper