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Grilled Asian Beef Kebabs over Rice

Grilled Asian Beef Kebabs over Rice

By

, 2006, Robin Miller, All rights reserved

  • Cooking spray
  • 2 pounds sirloin steak or beef round, cut into 2-inch cubes
  • 1 large (or 2 medium) zucchini, cut into 1/2-inch rounds
  • Metal or wooden skewers*
  • 1/4 cup black bean sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon sesame seeds
  • 1 cup quick-cooking brown rice
  • 1/2 cup minced red bell pepper
  • Salt and ground black pepper
  • *Cook's note: If you are using wooden skewers, soak them in water for 1 hour before using.
0/5 (0 Votes)

Chicken Parmigiana

Chicken Parmigiana

By

Recipe courtesy Bobby Flay

  • 4 boneless, skinless chicken breasts, pounded thin
  • Salt and freshly ground black pepper
  • 2 cups all-purpose flour, seasoned with salt and pepper
  • 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
  • 2 cups panko bread crumbs
  • 1 cup vegetable oil or pure olive oil
  • Tomato Sauce, recipe follows
  • 1 pound fresh mozzarella, thinly sliced
  • 1/4 cup freshly grated Parmesan
  • Fresh basil or parsley leaves, for garnish
  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, smashed with some kosher salt to make a paste
  • 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
  • 1 (16-ounce) can crushed tomatoes
  • 1 small can tomato paste
  • 1 bay leaf
  • 1 small bunch Italian parsley
  • 1 Cubano chile pepper, chopped
  • Salt and freshly ground pepper
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Chicken Milanese with Salsa Rosa

Chicken Milanese with Salsa Rosa

By

Recipe courtesy Michael Chiarello

  • 8 (2-ounce) pieces boneless, skinless chicken breast
  • Sea salt, preferably gray salt
  • Freshly ground black pepper
  • 1 cup Mama's Salsa Rosa, recipe follows
  • Parmesan wedge
  • 1 lemon, quartered
  • 2 cups fine dried bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons minced fresh Italian parsley leaves
  • 1 teaspoon sea salt, preferably gray salt
  • Several grinds black pepper
  • 1 tablespoon olive oil
  • 1/2 cup unbleached all-purpose flour
  • 2 eggs
  • Olive oil, for frying
  • 4 ounces arugula, washed and stemmed (about 8 cups)
  • Extra-virgin olive oil, for drizzling
  • Fresh lemon juice, for drizzling
  • Salt and freshly ground black pepper
  • 12 large red bell peppers
  • 2 tablespoons olive oil, plus more for brushing peppers
  • 4 serrano chiles
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh oregano leaves
  • 1 cup fresh tomato puree
  • 1 1/2 teaspoons sea salt, preferably gray salt
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper
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Slow Cooker Sweet and Sour Pork

Slow Cooker Sweet and Sour Pork

By

Recipe courtesy of Robin Miller

  • 3 cups cubed peeled potatoes (Idaho or Yukon gold)
  • 1 cup chopped onion
  • 3 pound pork roast, trimmed
  • 4 cloves garlic, minced
  • 1 cup water
  • 1/2 cup ketchup
  • 3 tablespoons red wine vinegar
  • 2 tablespoons light brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground black pepper
  • Salt
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Tangy Sliced Pork Sandwiches

Tangy Sliced Pork Sandwiches

By

Melt butter or margarine in a large saucepan over medium heat

  • 1/4 cup butter
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons white sugar
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound boneless pork, cooked and sliced thin
  • 4 hamburger buns
0/5 (0 Votes)

Leonard's Barbeque Onion Ring Batter

Leonard's Barbeque Onion Ring Batter

By

Recipe courtesy Dan Brown at Leonard's BBQ, Memphis,TN

  • 2 tablespoons onion powder
  • 2 tablespoons salt
  • 1 tablespoon sugar
  • 2 heaping tablespoons white self-rising corn meal
  • 1 egg
  • 5 cups 2 percent milk
  • 8 cups plain all-purpose flour
  • 1 1/2 cups water
  • 1 1/2 teaspoons yellow food color
  • 4 jumbo yellow onions
  • Vegetable oil, for frying
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Grilled Fruit with Bourbon Glaze

Grilled Fruit with Bourbon Glaze

By

Recipe courtesy Paula Deen

  • 1/4 cup bourbon
  • 2 sticks butter, softened
  • 2 cups light brown sugar, packed firmly
  • 2 lemons, juiced
  • 1/2 cup water
  • Assorted fruit cut in 1/2 (peaches or plums)
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Perfect Rice

Perfect Rice

By

Recipe courtesy The Neelys

  • 2 tablespoons butter
  • 1 shallot, chopped
  • 1 1/2 cups long-grain rice
  • Salt and freshly ground black pepper
  • 2 1/2 cups chicken broth or water, warmed
  • 1 clove garlic, smashed
  • 2 sprigs fresh thyme
  • 1 tablespoon freshly chopped parsley leaves, for garnish
0/5 (0 Votes)

Ring of Fire Grilled Chicken

Ring of Fire Grilled Chicken

By

Recipe courtesy Alton Brown, 2010

  • 1 (4 to 5-pound) broiler fryer chicken
  • 1 quart water
  • 1/2 cup honey
  • 3 1/2 ounces kosher salt, approximately 3/4 cup
  • 1 tablespoon curry powder
  • 1 tablespoon chili powder
  • 2 teaspoons cocoa powder
  • 1 teaspoon adobo powder, without pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked paprika
  • Special Equipment: 2 pieces newspaper, vegetable oil, 2 to 3 pounds natural chunk charcoal, charcoal chimney starter, 8 feet heavy duty aluminum foil, 2 aluminum pie pans
0/5 (0 Votes)

Almond and Raisin Biscotti

Almond and Raisin Biscotti

By

Recipe courtesy Anne Burrell

  • 1 stick butter, room temperature
  • 1 cup sugar
  • 1 orange, zested
  • 2 eggs, plus 1 egg white
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • Pinch salt
  • 2 cups all-purpose flour
  • 1/2 cup whole blanched almonds, toasted
  • 1/2 cup golden raisins
  • 1 tablespoon anise seeds
  • 2 tablespoons turbinado sugar
0/5 (0 Votes)