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Recipes
Pink Grapefruit Margaritas
By cirql8or
Copyright 2010, Ina Garten, All Rights Reserved
- 1 lime, cut in wedges, optional
- Kosher salt, optional
- 1 cup ruby red grapefruit juice
- 1/2 cup freshly squeezed lime juice (4 limes)
- 1 cup orange liqueur, such a Triple Sec
- 2 cups ice
- 1 cup white tequila
Cheddar-Dill Scones
By cirql8or
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 4 cups plus 1 tablespoon all-purpose flour, divided
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, beaten lightly
- 1 cup cold heavy cream
- 1/2 pound extra-sharp yellow Cheddar, small-diced
- 1 cup minced fresh dill
- 1 egg beaten with 1 tablespoon water or milk, for egg wash
Pork Chops with Beer and Bacon Gravy
By cirql8or
Recipe courtesy Rachael Ray
- 4 bone-in pork chops, just over 1-inch thick
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus a drizzle
- 2 thick slices smoky bacon from deli counter, diced 1/4-inch
- 1 medium onion, diced 1/4-inch
- 1 rounded tablespoon all-purpose flour
- 1 bottle amber to dark German beer
- 1/2 cup stock
- Chopped parsley, for garnish
Neelys Pork Shoulder
By cirql8or
Recipe courtesy The Neelys
- 1 (5 1/2-pound) pork butt
- Neely's Barbeque Seasoning, recipe follows
- Hickory Chips, for indoor grilling
- 3/4 cup white sugar
- 1 1/2 cups paprika
- 3 3/4 tablespoons onion powder
Pat's Picnic Potato Salad
By cirql8or
Recipe courtesy The Neelys
- Salt
- 3 pounds small red skinned potatoes, quartered
- 1 cup packed basil leaves
- 1/4 cup packed mint leaves
- 4 garlic cloves, peeled
- 1/2 cup toasted, chopped pecans
- 1 lemon, juiced
- Freshly ground black pepper
- 1/2 cup Parmesan
- 1 teaspoon red pepper flakes
- 1/2 cup olive oil
Chimichurri
By cirql8or
Recipe courtesy Dan Smith and Steve McDonagh
- 1 bunch parsley, leaves finely chopped
- 1 bunch cilantro, leaves finely chopped
- 3 tablespoons capers, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
Chocolate Hazelnut Biscotti Cookies
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter, softened
- 1/2 cup chocolate hazelnut spread (recommended: Nutella)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped toasted hazelnuts
Spicy Pineapple Vinegar - Vinagre
By cirql8or
Recipe courtesy Daisy Martinez
- 2 ripe pineapples
- 1/2 large Spanish onion, thinly sliced
- 1 tablespoon smashed fresh oregano leaves
- 1 teaspoon black peppercorns
- 20 garlic cloves, crushed
- 6 habanero peppers or chile peppers of choice, stems removed, peppers coarsely chopped
- 1 tablespoon cider vinegar, or as needed
- 1/2 teaspoon salt, or as needed
White Hot Chocolate
By cirql8or
Recipe courtesy Sandra Lee
- 1 cup white chocolate chips
- 1 cup heavy cream
- 4 cups half-and-half
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Vanilla whipped topping, for garnish
- Candy cane, crushed or whole, for garnish
- Peppermint liqueur, optional
- White chocolate liqueur, optional
Rockin' Baked Beans
By cirql8or
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 1 green pepper, stem, seeds and pith removed, cut into 1/4-inch dice
- Large pinch crushed red pepper flakes
- Kosher salt
- 4 garlic cloves, smashed and finely chopped
- 2 links Italian sausage, casing removed and crumbled
- 1/2 cup tomato paste
- 1 teaspoon cumin seeds, toasted and ground
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 2 (28-ounce) cans navy beans
- 1 1/2 cups water, plus 1 cup
- 5 slices bacon