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Recipes
Tomatoes stuffed with Chicken Salad
By cirql8or
Recipe courtesy Paula Deen
- 6 large tomatoes
- 2 cups cooked and cubed chicken
- 1/2 cup minced red bell pepper
- 1/2 cup corn, drained
- 1 1/2 tablespoons minced red onion
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh Italian flat-leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- Leaf lettuce or spinach leaves
Smothered Chicken and Biscuits
By cirql8or
Recipe courtesy Rose Rock
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 whole chicken fryer, cut into pieces
- 2 cups all-purpose flour, plus more for work surface
- 1 tablespoon Paula's House Seasoning, recipe follows
- 2 ribs celery, chopped
- 1 onion, chopped
- 2 scallions, chopped
- 1/2 cup water
- 2 cups self-rising flour, plus more for work surface
- 1 1/2 tablespoons salt
- 1 tablespoon sugar
- 1/2 cup shortening
- 1 cup milk
- 2 tablespoons butter
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Thai Iced Tea
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1 (16-ounce) bottle unsweetened iced tea (recommended: Lipton)
- 1/4 cup vanilla chai latte mix (recommended: Pacific Chai)
- 1/4 cup sweetened condensed milk
- 8 drops yellow food coloring
- 4 drops red food coloring
- 2 shots Irish whiskey and cream based liqueur, optional (recommended: Bailey's Irish Cream)
- Ice cubes
Herb Spaetzle
By cirql8or
Recipe courtesy Anne Burrell
- 1 1/2 cups all-purpose flour
- Kosher salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup mixed chopped herbs (parsley, chives, marjoram, oregano or dill are great)
- Extra-virgin olive oil
Lemony Sunshine Cupcakes
By cirql8or
Recipe courtesy Jamie Nondorf
- 1 1/3 cups shortbread cookie crumbs, (22 Lorna Doone Shortbread Cookies)
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 small box (3.4 ounce) instant lemon pudding
- 1 (18.25 ounce) box lemon cake mix (recommended: Betty Crocker Super Moist)
- 1/3 cup lemon curd
Blueberry Sangria Lemonade
By cirql8or
Recipe courtesy Sandra Lee
- 1 1/2 cups frozen blueberries
- 1 (12-ounce) can frozen concentrated pink lemonade
- 1 bottle (750ml) Chardonnay
- 3 cups lemon lime soda (recommended: Sprite)
- 1/2 cup Cognac
Little Lemon Souffles
By cirql8or
Preheat oven to 350 degrees
- 8 large lemons, preferably Meyer
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- Confectioners' sugar, for dusting
Green Tea Soda
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 2 cups frozen mixed berries
- 1 (20 fluid ounces) bottle green tea, chilled (recommended: Hansen's)
- 2 cups mixed berry sparkling water, chilled (recommended: Arrowhead)
- 2 tablespoons fresh mint leaves, plus sprigs for garnish
- Ice cubes
Baked apple crumbles
By cirql8or
1. Preheat the oven to 180°C
- 2 Golden Delicious apples
- 1/2 cup rolled oats
- 2 tablespoons (15g) almond meal
- 11/2 tablespoons (20g) hazelnuts, chopped
- 1 teaspoon cinnamon
- 1 tablespoon orange juice
- 2 tablespoons maple syrup
- zest of 1/2 lemon
- natural yoghurt, to serve
Sweet and Spicy Glazed Cornish Game Hens
By cirql8or
Recipe courtesy Sandra Lee
- 1/4 cup frozen pineapple juice concentrate, thawed
- 1 tablespoon jerk seasoning blend
- 2 tablespoons canola oil
- 2 cornish game hens, halved
- Fresh cilantro sprigs, for garnish