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Recipes
Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce
By cirql8or
Recipe courtesy Robin Miller
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons mustard powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 12 (5-ounce) skinless, boneless chicken breast halves
- Olive oil cooking spray
- Parsley Olive Oil Sauce, recipe follows
Chicken Enchiladas with Green Sauce and Long-Grain Rice
By cirql8or
Recipe courtesy Danny Boome Ltd 2007
- 2 tablespoons olive oil
- 1/2 large onion, sliced
- 2 cloves garlic, minced
- 2 boneless chicken breasts, thinly sliced
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 teaspoon dried chili flakes
- 2 cups Green Sauce, recipe follows
- 8 to 10 corn tortillas
- 1 cup oil
- 3 cups shredded Cheddar/mozzarella mix
- 1/4 cup chicken broth
- 1 roasted Anaheim chile, skin removed, stemmed and seeded, roughly chopped
- 7 tomatillos, roughly chopped
- 1 garlic clove
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon white pepper
- 3 cups water
- 2 cups long-grain rice
- 1/2 cup roughly chopped cilantro leaves
- 1/2 lime, juiced
Green Beans with Ham Hock and New Potatoes
By cirql8or
Recipe courtesy The Neelys
- 2 ham hocks
- 3 pounds green beans
- 1/2 cup sugar
- 2 pounds small red new potatoes
- 2 tablespoons seasoned salt
Classic Deviled Eggs
By cirql8or
Recipe courtesy Mary Nolan
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
Apricot-Glazed Pork Medallions
By cirql8or
Recipe courtesy Robin Miller
- 1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds
- Salt
- Ground black pepper
- 2 teaspoons sesame oil
- 1 1/4 cups apricot preserves
- 1/4 cup tamari sauce
- 1 tablespoon chopped pickled ginger
Gaucho Steak with 4-Herb Chimichurri
By cirql8or
Recipe courtesy Guy Fieri, 2008
- 1 teaspoon minced garlic
- 1 teaspoon freshly chopped cilantro leaves
- 2 tablespoons olive oil
- 3 tablespoons tequila
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 1/2 pound skirt steak, trimmed
- 2 tablespoons freshly chopped cilantro leaves
- 2 tablespoons freshly chopped parsley leaves
- 1 tablespoon freshly chopped basil leaves
- 1 tablespoons freshly chopped oregano leaves
- 2 tablespoons minced white onion
- 2 tablespoons diced red bell pepper
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1 tablespoon freshly cracked black pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons red wine vinegar
- 1 tablespoon pasilla peppers, dried
- 2 tablespoons extra-virgin olive oil
French Toast with Caramelized Pecans, Strawberries and Cream
By cirql8or
Recipe courtesy Sunny Anderson
- 1 pound fresh strawberries, sliced
- 1/2 cup plus 3 tablespoons sugar
- 3/4 cup heavy cream
- 8 ounces cream cheese, room temperature
- 4 eggs
- 1/4 cup milk
- 2 teaspoons ground cinnamon
- 4 (1 1/2-inch thick) slices stale brioche
- 3 tablespoons butter
- 1/2 cup pecans, chopped
- 1/4 cup brown sugar
- Special equipment: food processor
Parmesan Peas
By cirql8or
Recipe courtesy Robert Irvine, 2007
- 2 tablespoons canola oil
- 2 large shallots, diced
- 1 pound fresh frozen English green peas, defrosted
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- Salt
- Freshly ground black pepper
- 1/4 cup freshly chopped mint leaves, optional
Easy BBQ Short Ribs
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 4 pounds boneless beef short ribs, cut into 3-inch long pieces
- Kosher salt and freshly ground black pepper
- 2/3 cup light brown sugar
- 1 teaspoon Hungarian paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon white vinegar
- 1/2 teaspoon dried ground thyme
- 2/3 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
Chicken Empanadas
By cirql8or
Recipe courtesy Paula Deen
- 3 cups chopped, cooked chicken
- 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
- 4 ounces cream cheese, softened
- 1/4 cup chopped red bell pepper
- 1 jalapeno, seeded and chopped
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 (15-ounce) package refrigerated pie crusts
- Water