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Recipes
Rosemary Parmesan Shortbread
By cirql8or
Recipe courtesy Claire Robinson, 2009
- 2 cups all-purpose flour
- 1 cup confectioners' sugar
- 2 teaspoons finely chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1/2 cup finely grated Parmesan
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 teaspoon water, if needed
Macho Nachos
By cirql8or
Recipe courtesy Paula Deen
- 1 can refried beans
- 1 large bag white corn tortilla chips
- 1 medium onion, chopped
- 1 cup shredded pepper jack
- 1 jalapeno, sliced crosswise, plus extra for garnish
- 1 can chili, or your favorite chili recipe
- 1 cup shredded Cheddar
- 1 cup sour cream
- 1 cup green onion, chopped
- 1 tomato, diced
Horseradish Coleslaw
By cirql8or
Recipe courtesy Emeril Lagasse
- 5 cups shredded green cabbage
- 5 cups shredded red cabbage
- 2 cups shredded carrots
- 1/4 cup finely sliced green onions
- 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch cubes
- 2 teaspoons fresh lemon juice
- 1/4 cup plus 1 tablespoon sugar
- 1/2 cup cider vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons freshly grated horseradish or 6 tablespoons prepared horseradish
- 1 tablespoon Creole mustard or other coarse-grained mustard
Creamy Broccoli Soup
By cirql8or
Recipe courtesy Claire Robinson, 2009
- 3 tablespoons extra-virgin olive oil
- 4 shallots, peeled and sliced
- 1 1/2 pounds fresh broccoli florets, roughly chopped
- Kosher salt and freshly cracked black pepper
- 4 cups low-sodium chicken broth
- Hot water, if needed
- 12 ounces mascarpone cheese, divided
Broccoli and Cheese Calzone
By cirql8or
Recipe courtesy Robin Miller
- 1 (15-ounce) container part-skim ricotta cheese
- 8 ounces shredded part-skim mozzarella cheese
- 1 (10-ounce) package broccoli florets, thawed and drained
- Salt
- Black pepper
- 1 pound bread or pizza dough, thawed
- 2 tablespoons grated Parmesan
Tequila Lime Tart
By cirql8or
Recipe courtesy Guy Fieri, 2008
- 10 ounces vanilla wafers
- 1/3 cup pine nuts
- 1/2 cup butter, melted
- 2 egg whites
- 1 tablespoon sugar
- 1/4 cup tequila
- 1/2 cup fresh lime juice
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- Fresh whipped cream, for serving
Chicken Scallopine with Sage and Fontina Cheese
By cirql8or
Recipe courtesy of Giada De Laurentiis
- 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
- Salt and freshly ground black pepper
- 6 sage leaves
- 3 ounces grated fontina cheese
- 3 tablespoons olive oil
- 1 garlic clove, halved
- 1/2 cup white wine
- 1 (28-ounce) can whole San Marzano tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Special Equipment: toothpicks
Eggnog Custard Pie
By cirql8or
Recipe courtesy Jamie Deen
- 1/2 (15-ounce) package refrigerated pie crust
- 1 cup sugar
- 4 large eggs
- 1 (12-ounce) can evaporated milk
- 3/4 cup water
- 1/4 cup light rum
- 1/8 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Whipped cream, for garnish
- Powdered sugar, for garnish
Chocolate Chip Butterscotch Pie
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 2 tablespoons butter
- 1/2 cup light brown sugar
- 1/4 cup light corn syrup
- Pinch salt 1/4 cup heavy cream
- Pie Filling: 8 ounces mascarpone cheese
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Creamed Pearl Onions
By cirql8or
Recipe courtesy Tyler Florence
- 1 bag frozen pearl onions
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper