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Recipes
Man Bacon
By cirql8or
Recipe courtesy Alton Brown, 2009
- 3 rashers thick-sliced bacon, cut in half
Bibb Salad with Parmesan Butter Crostini
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1/2 baguette loaf, cut into 1/2-inch thick slices
- 1/2 stick (4 tablespoons) unsalted butter, at room temperature
- 1/3 cup freshly grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 head Bibb or butterhead lettuce, leaves torn
- 1 medium fennel bulb, thinly sliced
- 1/3 packed cup fresh basil leaves, chopped
- 1/3 packed cup mint leaves, chopped
Roasted Tomatoes with Garlic, Gorgonzola and Herbs
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 12 Roma tomatoes, sliced in 1/2 lengthwise
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup plain bread crumbs
- 3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Rice with Caramelized Shallots
By cirql8or
Recipe courtesy Melissa d'Arabian
- 1 tablespoon butter
- 1 shallot, finely sliced
- 1 cup long-grain white rice
- Kosher salt
- 1/4 cup white wine
- 1 cup chicken stock
- 1 cup water
Shoo-Fly Pie
By cirql8or
Recipe courtesy Alton Brown, 2009
- 6 ounces all-purpose flour
- 1/2 teaspoon table salt
- 3 ounces unsalted butter, chilled
- 1-ounce lard, chilled
- 4 tablespoons ice water, in spritz bottle
- Approximately 32 ounces dried beans, blind baking
- 5 1/2 ounces all-purpose flour
- 4 ounces dark brown sugar
- 2 tablespoons cold, unsalted butter
- 1/4 teaspoon kosher salt
- 3/4 cup boiling water
- 3/4 teaspoon baking soda
- 8 ounces molasses, by weight
- 1 whole egg, beaten
- 1 teaspoon vanilla extract
Perfect Popcorn
By cirql8or
Recipe courtesy Alton Brown, 2006
- 3 tablespoons peanut oil
- 3 ounces popcorn kernels, approximately 1/2 cup
- 1/2 teaspoon popcorn salt
- 3 tablespoons unsalted butter
Spinach Salad with Warm Bacon Dressing
By cirql8or
Recipe courtesy Alton Brown, 2007
- 8 ounces young spinach
- 2 large eggs
- 8 pieces thick-sliced bacon, chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 large white mushrooms, sliced
- 3 ounces red onion (1 small), very thinly sliced
Old Fashioned Double Chocolate Fudge
By cirql8or
Line an 8 by 8 by 2-inch square pan with aluminum foil
- 3 tablespoons plus 1 teaspoon butter
- 1 1/2 cups sugar
- 1/2 cup light brown sugar
- 3/4 cup half-and-half
- 2 ounces milk chocolate, chopped
- 2 ounces dark chocolate, chopped
- 1 teaspoon light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts, toasted
Classic Pound Cake
By cirql8or
1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours)
- 6 eggs
- 1 cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
- 1 8-oz. pkg. cold cream cheese, cut in 1-inch pieces
- 2-3/4 cups sugar
- 1 tsp. kosher salt
- 4 tsp. pure vanilla
- 3 cups sifted cake flour*
Original Ranch Spinach Dip
By cirql8or
Stir together dips mix, sour cream, spinach and water chestnuts
- 1 packet/1 oz.
- Hidden Valley® The Original Ranch® Dips Mix
- 1 container/16 oz.
- Sour cream
- 1 box/10 ounces
- Frozen chopped spinach, thawed and well-drained
- 1 can/8 oz.
- Water chestnuts, rinsed, drained and chopped
- 1 round loaf
- French Bread
- Fresh vegetable sticks
- crackers