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Recipes
Roasted Fingerlings
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1 1/2 pounds fingerlings, halved lengthwise
- 3 cloves garlic, minced
- 2 tablespoons finely chopped rosemary leaves
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Chef Dave's Seared Ham Steak Salad with Bibb Lettuce, Warm Sweet Potato-Bourbon Dressing and Candied
By cirql8or
Recipe courtesy Emeril Lagasse, 2002
- 1 large sweet potato, about 3/4 pound, rinsed and patted dry
- 1/2 cup heavy cream
- 1/2 cup light brown sugar
- 1/4 cup dark corn syrup
- 4 tablespoons unsalted butter
- 2 tablespoons water
- 1/4 cup apple cider vinegar
- 1/4 cup Kentucky bourbon
- 1 tablespoon chopped shallots
- 1/2 teaspoon fresh cracked black pepper
- 1/8 teaspoon allspice
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 4 (3/4-inch thick) ham steaks, about 3/4 pound each
- 2 heads Bibb lettuce, split lengthwise, gently washed to keep the leaves attached to the stems, and patted dry
- Candied Pecans, recipe follows
- 2 tablespoons unsalted butter
- 1/2 cup pecan halves
- 2 tablespoons packed light brown sugar
Fried Chicken
By cirql8or
Recipe courtesy Bobby Flay
- 1 quart buttermilk, plus 2 cups
- Kosher salt and freshly ground pepper
- 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
- 2 chickens (3 to 4 pounds each), each cut up into 8 pieces
- 4 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- Peanut oil, for deep-frying
Magical Peanut Butter Cookies
By cirql8or
Recipe courtesy Paula Deen
- 1 cup peanut butter, creamy or crunchy
- 1 1/3 cups baking sugar replacement (recommended: Splenda)
- 1 egg
- 1 teaspoon vanilla extract
Baked Potatoes with Herb Butter
By cirql8or
Recipe courtesy Danny Boome, 2008
- 2 large russet potatoes
- 1 stick butter, softened, plus more for brushing
- Salt and pepper
- 2 garlic cloves, mashed into a paste
- 1 tablespoon finely chopped chives
- Pinch salt and freshly ground black pepper
Crispy Baked Potato Wedges
By cirql8or
Recipe courtesy Michael Chiarello
- 5 Idaho potatoes, peeled and sliced into long wedges
- Olive oil
- Store-bought BBQ spice mixture
- Salt
Holiday Cupcakes
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 1 box white cake mix
- 1/2 teaspoon peppermint extract
- White cranberry juice
- 1 container white icing
- 4 cupcakes
- Royal icing, recipe follows
- 4 blue colored candy canes, "U" shape broken off to make a "cup handle" and straight part broken into small pieces
- 4 cupcakes
- 1/2 container white icing
- 6 large marshmallows
- 4 small thin pretzel sticks or tooth picks
- Royal icing, recipe follows
- Cake decorating dots
- Orange slice jelly candy, cut into tiny wedges for the nose
- 4 cupcakes
- 1/2 container white icing
- 4 large yogurt covered pretzels
- 8 blue candy covered chocolates or blue jelly beans
- Fruit roll-up (recommended: Fruit by the Foot)
- 4 red gum drops
- 2 large egg whites or 5 tablespoons meringue powder
- 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
- 3 cups confectioners' sugar, sifted
- Food coloring, if desired
Chocolate Cornpone with Hot Mexican Chocolate Sauce
By cirql8or
Recipe courtesy Bobby Flay
- 1 tablespoon unsalted butter
- 3 ounces semisweet chocolate, coarsely chopped
- 1/2 cup all-purpose flour
- 1/2 cup white cornmeal
- 1/4 cup sugar
- 1 tablespoon ancho chili powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup sugar
- 6 large egg yolks
- 4 ounces semisweet chocolate, melted
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- Hot Mexican Chocolate Sauce, recipe follows
Watermelon Lime Spritzer
By cirql8or
Recipe courtesy Ingrid Hoffmann
- 2 cups seedless watermelon, cut into cubes
- 1/2 cup ice cubes
- 2 cups lemon-lime flavored soda, divided
- 1 lime, cut into wedges
Ginger Pear Tea
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1/2 cup sugar
- 4 cups water
- 2 pears, peeled and coarsely grated 1-inch piece ginger, sliced into 1/8-inch coins