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Recipes
Toffee Fudge Brownie
By cirql8or
Top Chef: Just Desserts, Season 1, Episode 3
- Toffee:
- 2 C Sugar
- 1 C heavy cream
- 1 C light corn syrup
- 1 lb Butter, cut into 1inch cubes
- Brownies:
- 1130 g chocolate
- 430 g brown sugar
- 1280 g sugar
- 2 lbs butter
- 580 g flour
- 62 g cocoa powder
- 2 t salt
- 22 eggs
Chocohotopots
By cirql8or
Recipe courtesy Nigella Lawson
- 1 stick plus 1 tablespoon unsalted butter
- 4 ounces semisweet chocolate, with 60 percent cocoa solids
- 2 eggs
- 3/4 cup superfine sugar
- 3 tablespoons all-purpose flour
- Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Red Cinnamon Apples
By cirql8or
Recipe courtesy Paula Deen
- 1 cup water
- 1/2 cup corn syrup
- 2 cups sugar
- 1 teaspoon cinnamon flavoring
- 1 teaspoon red coloring
- 1 dozen wooden craft sticks
- 1 dozen small firm apples
Southern-Style Greens with Beans
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1 bunch collard greens, center ribs removed and leaves torn into large pieces
- 1 (15-ounce) can pinto beans
- 1 (14-ounce) can low-sodium beef broth
- 1/2 cup frozen chopped onions
- 1/2 teaspoon red pepper flakes
- 2 teaspoons red wine vinegar
- 1/4 cup real bacon pieces
Rib-Eye Steak Rub
By cirql8or
Recipe courtesy The Taste of South Texas Bar-B-Que Team, Van Vleck, Texas
- 1/2 cup steak rub
- 4 tablespoons paprika
- 2 tablespoons course black pepper
- 1/2 tablespoon white pepper
- 1/2 tablespoon cayenne pepper
- 4 tablespoons rib rub
- 5 tablespoons minced garlic
- 1/2 cup brown sugar
- 6 tablespoons balsamic vinegar
- 1 tablespoon sea salt
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh thyme
- Olive oil, as needed
- 15 steaks
Crisp Salad with Spicy Ranch Dressing
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 6 sprigs fresh thyme
- 6 strips bacon
- 2 tablespoons brown sugar
- 8 chives, roughly chopped
- 1 clove garlic
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice, plus 1 lemon, zested
- 3 teaspoons hot sauce
- Salt and freshly ground black pepper
- 1 head iceberg lettuce, cut into 8 wedges
Red Potato Salad
By cirql8or
Recipes courtesy Paula Deen, 2007
- 12 cups cubed red potatoes
- 1 cup chopped green bell pepper (about 1 medium)
- 1/2 cup minced red onion
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
Chocolate Covered Potato Eggs
By cirql8or
Recipe courtesy Paula Deen
- 2 medium potatoes (2 cups total when mashed)
- 1 stick butter
- 2 (1-pound) boxes confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups melted chocolate
Sunny's Monte Cristo
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 8 thick slices challah bread, cut 1/2-inch thick Cranberry Spread, recipe follows
- 8 thin slices Gruyere cheese (about 1-ounce each - (4 by 4-inch, or size of challah) or grated
- 4 slices deli-sliced honey-baked ham
- 3 tablespoons mayonnaise 1 tablespoon spicy brown mustard (recommended: Gulden's)
- 4 eggs
- 3 tablespoons heavy cream
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 3 tablespoons powdered sugar
- 2 (8-ounce) packages frozen cranberries
- 1/4 cup orange juice
- 1/4 cup sugar
- 1 cinnamon stick
- 1 bay leaf
Whipped Cream Pound Cake
By cirql8or
Directions: 1. Preheat oven to 350 degrees F
- Ingredients:
- Small amount of vegetable shortening and flour for preparing pan
- Batter:
- 1 cup whipping (heavy) cream, chilled
- 11/2 cups all-purpose flour
- 11/2 teaspoons baking powder
- 1/8 teaspoon salt
- 4 large eggs
- 1 1/3 cups granulated sugar
- 11/2 teaspoons pure vanilla extract
- Tip: Use standard measuring cups and spoons or scales for accurate measuring