Cirql8or's profile page
Recipes
Crispy Fried Tacos with Salsa Verde
By cirql8or
Recipe courtesy Patricia Jinich
- 4 pounds chicken breasts, with skin and bones
- 5 garlic cloves, smashed
- 2 tablespoons kosher salt
- 2 pounds Roma tomatoes, skinned
- 2 whole cloves
- 8 black peppercorns
- 1/2 cup roughly chopped white onion
- 2 tablespoons corn or safflower oil, plus canola oil, for frying
- 2 bay leaves
- 3/4 cup heavy cream
- 1/4 cup bread crumbs
- 10 corn tortillas, heated
- Wooden toothpicks
- 1/2 cup chopped cilantro, for garnish
- Salsa Verde Pueblera, recipe follows, for dipping
- 1 1/2 pounds tomatillos, husks removed
- 1 serrano chile, more or less, optional
- 1 garlic clove
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 cup freshly chopped cilantro leaves
- 1 cup chopped white onion
- Grated queso fresco, or Cotija cheese, optional
Neapolitan Crostini: Crostini Napoletani
By cirql8or
Recipe courtesy "Molto Italiano: Simple Italian Recipes for Cooking at Home" by Mario Batali, Harper Collins, 2005
- 2 cups fresh ricotta
- 1/4 cup heavy cream
- 3 tablespoons freshly ground black pepper
- 1 teaspoon hot red pepper flakes
- 3 tablespoons fresh marjoram leaves
- 16 small slices crusty bread (baguette size) or
- 8 large slices country Italian peasant bread
- 3 cloves garlic
- 16 marinated fresh anchovy fillets or salt-packed anchovy fillets, rinsed
- 3 tablespoons extra-virgin olive oil
Paula's Wacky Taffy Apples
By cirql8or
Recipe courtesy Paula Deen
- Craft sticks
- 12 apples
- 2 cups sugar
- 1 cup brown sugar, packed
- 2/3 cup white corn syrup
- 2/3 cup butter
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Chopped nuts, if desired
Mike's Dry Rub
By cirql8or
Recipe courtesy BankcorpSouth "Steak Busters", Magnolia, Arkansas
- 3 1/2 ounces meat tenderizer
- 4 1/2 ounces meat enhancer
- 2 3/4 ounces steak seasoning
- 8-ounces Greek seasoning
- 2 1/2 ounces garlic pepper
- 3 ounces paprika
- Lite soy sauce
- Worcestershire sauce
- Olive oil
- 50 steaks
Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese
By cirql8or
Recipe courtesy Anne Burrell
- 6 Black Mission figs, cut in 1/2
- 1/2 cup balsamic vinegar, plus extra for dressing
- Crushed red pepper flakes, optional
- 12 slices prosciutto
- 1/2 log goat cheese
- Extra-virgin olive oil
- 2 cups baby arugula
- 1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler
- Kosher salt
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
Omelet
By cirql8or
Recipe courtesy Alton Brown
- 3 eggs, warmed in hot water for 5 minutes
- Pinch salt
- 1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet
- 1/2 teaspoon fresh chopped chives
Cucumber, Tomato, Mint Salad
By cirql8or
Recipe courtesy Paula Deen
- 10 ounces goat cheese
- 2 to 4 ripe tomatoes
- 4 medium sized cucumbers, thinly sliced
- 2 small white onions (Vidalia will work great for this if they are available), julienned
- 20 mint leaves
- 1/2 cup white vinegar
- 1/2 cup extra-virgin olive oil
- Salt and pepper
Roasted Tomato Soup
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 8 Roma tomatoes, halved and seeded
- 2 red peppers, quartered and seeded
- 1 medium onion, quartered
- 8 cloves garlic 2 teaspoons chopped fresh thyme leaves
- 4 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1 (6-ounce) can tomato paste
- 6 cups vegetable stock
- 1/4 cup loosely packed chiffonade basil leaves
Tuxedo Cake
By cirql8or
Directions: 1. Preheat oven to 350o degrees F
- Batter:
- Small amount of vegetable shortening and flour for preparing pans
- 4 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 4 cups all-purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 cup canola or vegetable oil
- 2 cups water
- 4 large eggs
- Whipped Cream Filling and Frosting:
- 4 cups chilled whipping (heavy) cream
- 11/4 cups confectioner's (powdered) sugar
- Chocolate Glaze:
- 4 ounces bittersweet chocolate, chopped into small pieces
- 1/2 cup whipping (heavy) cream
- 1/4 cup Lyle’s Golden Syrup
- 2 teaspoons pure vanilla extract
- Tip: Use standard measuring cups and spoons or scales for accurate measuring.