Cirql8or's profile page
Recipes
Brooke's Homemade Meatloaf
By cirql8or
Recipe courtesy Brooke Deen
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 2 teaspoons packed light brown sugar
- 2 pounds ground beef
- 1 medium onion, finely chopped
- 3 tablespoons ketchup
- 2 large eggs
- 1 slice white bread, torn into pieces
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Zucchini Gratin
By cirql8or
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Aunt Peggy's Cheesecake with Praline Topping
By cirql8or
Recipe courtesy Paula Deen (UB 138 and Xmas 2006, pg
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 cup dark corn syrup
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Mini Beef Wellingtons
By cirql8or
Recipe courtesy Claire Robinson, 2009
- 2 tablespoons olive oil
- 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
- Kosher salt and freshly ground black pepper
- 10 ounces cremini mushrooms, stemmed and finely chopped
- 1 large shallot, finely chopped
- 2 sheets frozen puff pastry, thawed (recommended: Dufour)
Honey Glazed Carrots
By cirql8or
Recipe courtesy Sunny Anderson
- Salt
- 1 pound baby carrots
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Hotlanta Style Chicken and Waffle "Sandwiches" with Spicy Maple Mayonnaise
By cirql8or
Recipe courtesy Julie Ohnstad, Atlanta, GA
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup peanut oil
- 1 egg
- 1 teaspoon sugar
- Peanut oil, for frying
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 3/4 teaspoon Cajun seasoning
- 10 dashes hot sauce
- 1 egg, beaten
- 1 tablespoon water
- 12 chicken tenderloins
- Salt and freshly ground black pepper
- 1 cup mayonnaise
- 1/4 cup pure maple syrup
- 1/2 teaspoon mustard powder
- 1 teaspoon horseradish
- 12 slices applewood smoked bacon, cooked until crispy and drained
- 8 slices sharp Cheddar
Pork-Oulet
By cirql8or
Recipe courtesy Guy Fieri
- 1/4 pound thick cut bacon, cut into 1/2-inch pieces
- 3 pounds pork butt, cut into 2-inch by 3-inch pieces
- 4 bone-in chicken thighs, skin discarded
- 2 teaspoons salt
- 3 teaspoons freshly cracked black pepper
- 1 cup peeled and quartered cipollini onions
- 1 cup (1/4-inch) diced carrots
- 1/2 cup (1/4-inch) diced celery
- 1/4 cup roughly chopped garlic
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 4 (15-ounce) cans cannellini beans, drained
- 1/4 cup sherry wine vinegar, for garnish
- 1/4 cup chopped Italian parsley leaves, for garnish
Tuscan Tomato Soup with Basil
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 1 (28-ounce) can whole peeled tomatoes with basil, pureed (recommended: Progresso)
- 1 tablespoon extra-virgin olive oil
- 1 cup frozen chopped onions (recommended: Ore-Ida)
- 1 teaspoon crushed garlic
- 1 1/2 teaspoons Italian seasoning
- 1 cup white wine, preferably Chardonnay
- 2 tablespoons freshly chopped basil leaves
BananAlaska
By cirql8or
Recipe courtesy Sandra Lee
- 1 roll sugar cookie dough
- 1/2 cup all-purpose flour, plus more for dusting
- 1 (5.1-ounce) box instant banana pudding
- 3 cups milk
- 1 1/2 pints vanilla Swiss almond ice cream, softened in refrigerator for 2 hours
- 1 banana, sliced
- 1/2 cup sliced almonds, toasted
- 1 cup pasteurized egg whites
- 1/2 cup sugar
- 1 teaspoon almond extract
- Special equipment: 9-inch springform pan
Big Daddy's Sweet Corn Spoon Bread
By cirql8or
Recipe courtesy Aaron McCargo Jr
- 2 1/2 cups corn kernels, fresh or frozen and thawed
- 5 eggs
- 2 tablespoons unsalted butter, cubed small
- 2 tablespoons sugar
- 1/2 cup milk
- 1/2 cup grated mozzarella cheese
- 6 slices bacon, cooked crisp and crumbled
- 1 tablespoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 1/2 tablespoons salt
- 1 tablespoon cracked black pepper
- 1/4 cup Parmesan
- 3 tablespoons chopped parsley leaves