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Recipes
Creamed Spinach
By cirql8or
Recipe courtesy Tyler Florence
- Extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 onion, minced
- 2 garlic cloves, minced
- 2 pounds fresh baby spinach, stemmed
- 1/2 cup heavy cream
- 1/2 teaspoon grated fresh nutmeg
- Sea salt and freshly ground black pepper
Sliced Steak with Herbs
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 1 (3-inch) thick rib-eye or bone in Delmonico steak, about 1 1/2 pounds (24 ounces)
- Extra-virgin olive oil, for coating and liberal drizzling
- Freshly ground black pepper
- Sprig fresh rosemary
- 1/2 cup freshly chopped parsley leaves
- 2 to 3 sprigs fresh oregano or marjoram
- Salt
- 2 lemon wedges
Mudslide Brownies
By cirql8or
Recipe courtesy Sandra Lee
- Butter-flavored cooking spray
- 1 (18.3-ounce) box fudge brownie mix (recommended: Betty Crocker)
- 3 eggs, divided use
- 2/3 cup vegetable oil
- 1/4 cup pre-made mudslide drink (recommended: T.G.I. Friday's)
- 1 tablespoon instant coffee crystals
- 1 tablespoon hot water
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup sugar
- 1/2 cup mini chocolate chips
Spicy Sausage Sauce
By cirql8or
Recipe courtesy Michael Chiarello
- 2 tablespoons extra-virgin olive oil
- 1 pound spicy Italian sausage links
- 1 tablespoon thinly sliced garlic
- 2 serrano chiles
- 1 cup lightly packed, torn fresh basil leaves
- 1 (28-ounce) whole tomatoes, pureed with their juices
- Gray salt
- Freshly ground black pepper
Sun-dried Tomato Pesto Crostini
By cirql8or
Copyright, 2006, Robin Miller, All rights reserved
- 1/2 cup store bought sun-dried tomato pesto
- 1 yellow tomato, sliced
- 8 slices French or Italian bread, toasted
Roasted Zucchini with Fresh Thyme
By cirql8or
, 2005, Robin Miller, All rights reserved
- Cooking spray
- 2 medium to large zucchini, halved lengthwise
- 1 tablespoon garlic-flavored olive oil or regular olive oil
- Salt and ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons chopped fresh thyme leaves
Fudge Puddles
By cirql8or
"Fudge filled deliciousness!"
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3/4 cup pecan halves
Middle Eastern Chicken Pot and Butter-Nut Couscous
By cirql8or
Recipe courtesy Rachael Ray
- 1/4 cup extra-virgin olive oil, eyeball it
- 1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
- 1 onion, thinly sliced
- 3 cloves garlic, grated or chopped
- 1 cup shredded carrots
- 1 fresh bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- Pinch ground cinnamon
- Salt and freshly ground black pepper
- 3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
- 1 lemon, zested and juiced
- 3/4 cup pitted mixed olives, chopped
- 4 cups chicken stock, divided
- 2 tablespoons butter
- 3 tablespoons pine nuts
- 1/4 cup slivered or sliced almonds
- 1 1/2 cups couscous
- Handful flat-leaf parsley, chopped
Tony's Chicken Tenders with Honey Mustard Sauce
By cirql8or
Recipe courtesy The Neelys
- Peanut oil, for frying
- 2 pounds boneless, skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Honey Mustard, recipe follows
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
Roasted Butternut Squash
By cirql8or
Recipe courtesy Robin Miller
- 2 medium butternut squash, halved lengthwise and seeded
- 4 teaspoons butter
- 4 teaspoons brown sugar
- Salt and pepper