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Recipes
Tomato and Goat Cheese Tarts
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
Big Apple Bubbletini
By cirql8or
Recipe courtesy Claire Robinson, 2009
- 1 cup fresh apple cider
- 1/2 cup pomegranate juice
- 1/2 cup apple brandy or Calvados
- 1 bottle Prosecco or Cava, chilled
- 1 crisp apple, such as McIntosh, for garnish
Kimberly Special
By cirql8or
Recipe courtesy Siler Chapman, Fort Mill, South Carolina
- 4 ounces cream cheese
- 1/4 cup sugar
- 1/3 cup brown sugar
- 3 tablespoons butter, melted
- 1/2 cup walnuts
- 1 (17-ounce) pizza dough ball
- 2 cups fruit topping of your choice, optional (sliced strawberries or chopped pineapple)
- Special equipment: 12-inch pizza screen
The Ultimate Stuffed Potato
By cirql8or
Recipe courtesy Tyler Florence, 2007
- 4 medium-sized Idaho potatoes
- Extra-virgin olive oil
- Kosher salt
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 2 About 2 cups, plus more for topping, shredded sharp white Cheddar
- 2 heads broccoli, florets, blanched in salty water
- 1/2 pound bacon, medium dice, cooked until crisp
- 2 tablespoons chives, chopped
- Freshly ground black pepper
Chocolate Honey Almond Tart
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan
- 9 chocolate graham crackers, 5 1/2-ounces total
- 2 tablespoons slivered almonds
- 3/4 cup heavy cream
- 1/4 cup honey
- 12 ounces semisweet chocolate chips
Bran Cherry Nut Loaf
By cirql8or
1. Stir together flour, baking powder, salt, nutmeg and the 3/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 3/4 cup sugar
- 1 1/2 cups All-Bran® Original
- or 1 1/2 cups All-Bran® Bran Buds®
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons vegetable oil or shortening
- 1 jar (10 oz.) maraschino cherries, drained and finely chopped
- 3/4 cup chopped walnuts
- Topping
- 1 tablespoon margarine
- 1/4 cup sugar
- 1/4 cup chopped walnuts
Cucumber Salad with Oranges And Mint
By cirql8or
Recipe courtesy Robin Miller
- 1 English cucumber, sliced into rounds
- 1 (12-ounce) can mandarin oranges, drained
- 1/4 cup fresh mint leaves
- 1 tablespoon sherry vinegar
- 2 teaspoons olive oil
- Salt
- Ground black pepper
Black Forest Cupcakes
By cirql8or
Recipe courtesy Sunny Anderson, 2010
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 5 large eggs, room temperature
- 3/4 cup sugar
- 1/2 cup semisweet chocolate chips, 4 1/2 ounces
- 3/4 cup dried cherries, roughly chopped, 4 ounces
- 2 cups marshmallow cream
- 1/4 cup bittersweet chocolate shavings
- 12 maraschino cherries on the stem
Paula's Cherries Jubilee
By cirql8or
Recipe courtesy Paula Deen
- 1/2 stick butter
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 (16-ounce) can pitted cherries (fresh or frozen)
- 1/4 cup brandy
- Vanilla ice cream
Red Potato and Tomato Salad
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 pound baby red potatoes, halved
- 1 pint (2 cups) cherry tomatoes, halved
- 3 scallions, thinly sliced
- 1/3 cup pitted black olives, halved
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zested
- Kosher salt and freshly ground black pepper