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Angel Food Cake with Fresh Berries and Strawberry Coulis

Angel Food Cake with Fresh Berries and Strawberry Coulis

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Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

  • 1 cup cake flour
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups egg whites (from about 12 large eggs)
  • Pinch salt
  • 1 teaspoon cream of tartar
  • 2 teaspoons lemon juice
  • 1 teaspoon cold water
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • Assorted fresh berries, for serving
  • Strawberry Coulis, for serving, recipe follows
  • 3 cups fresh strawberries, quartered and chopped
  • 2 tablespoons sugar
  • 1 tablespoon lemon or lime juice
0/5 (0 Votes)

Stacked Puff Pastry with Cherries

Stacked Puff Pastry with Cherries

By

Recipe courtesy Alton Brown

  • 2 sheets puff pastry, thawed
  • 1 egg beaten with 2 tablespoons water
  • 1 can pie cherries, drained
  • 1/2 cup bread or cake crumbs
0/5 (0 Votes)

Classic Chocolate Fondue

Classic Chocolate Fondue

By

Recipe courtesy Paula Deen

  • 1 cup whipping cream
  • 8 ounces premium chocolate, chopped
  • 2 teaspoons orange liqueur (recommended: Grand Marnier)
  • Various sliced fruits and/or dessert treats, for dipping
0/5 (0 Votes)

Passion Banana Dacquoise

Passion Banana Dacquoise

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Recipe courtesy Executive Pastry Chef Jean Claude Perennou of The Waldorf Astoria

  • 1/4 cup plus 2 1/4 teaspoons almond flour
  • 2 tablespoons plus 1/2 teaspoon cake flour
  • 1/4 cup egg whites
  • 2 tablespoons plus 1 teaspoon sugar
  • Shredded, sweet coconut
  • Powdered sugar
  • 2 egg yolks
  • 1/4 teaspoon vanilla
  • 1 tablespoon plus 2 teaspoons sugar
  • 6 tablespoons plus 1 1/2 teaspoons milk
  • 3 tablespoons plus 1 teaspoon heavy cream
  • 2 sheets gelatin
  • 1/4 cup cold water
  • 3/4 cup plus 2 teaspoons heavy cream
  • 2 egg yolks
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 3 ounces white chocolate
  • 1/4 cup plus 1 tablespoon passion fruit puree
  • 2 tablespoons plus 1 1/2 teaspoon sugar
  • 2 tablespoons plus 1 teaspoon water
  • 1 sheet gelatin
  • 3 tablespoons plus 1 teaspoon passion fruit puree
  • 3/4 cup plus 1 tablespoon neutral glaze (mixture of water, sugar and pectin)
  • 3 tablespoons plus 1 teaspoon water
  • 1 tablespoon plus 2 teaspoons sugar
  • 1/2 cup pabana puree (mixture of mango, banana and passion fruit, available at gourmet/specialty stores)
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
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Green Potato Salad

Green Potato Salad

By

Recipe courtesy Rachael Ray

  • 2 pounds Idaho potatoes, peeled and cubed into bite sized pieces
  • Salt
  • 4 scallions, whites and greens, chopped
  • 1 1/2 cups prepared salsa verde
0/5 (0 Votes)

Zesty Chili Cheese Fries

Zesty Chili Cheese Fries

By

Recipe courtesy Sandra Lee

  • 1 bag frozen potato wedges cut fries (recommended: Ore-Ida)
  • 1 tablespoon chili seasoning (recommended: McCormick)
  • 1 can chili
  • 1 (8-ounce) package shredded Cheddar
  • 1 green onion, sliced
  • 2 tablespoons sour cream
0/5 (0 Votes)

Mexican Coffee

Mexican Coffee

By

Recipe courtesy Ediths

  • 2 teaspoons sugar, divided
  • 3 ounces tequila, divided
  • 3 ounces coffee liqueur (recommended: Kalhua), divided
  • Ground cinnamon, to dust
  • 2 cups prepared coffee, divided
  • 2 scoops vanilla ice cream, divided
  • 2 cherries
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Love Me Tenders

Love Me Tenders

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Instructions: 1) Preheat the oven to 400 degrees Fahrenheit, and then lightly coat a baking sheet with cooking s...

  • Ingredients:
  • • 1/2 cup corn flakes, crushed
  • • 1/3 cup pecans, finely chopped
  • • 4 boneless, skinless chicken breasts, cut into 1-inch strips
  • • 2 egg whites
  • • 1 teaspoon dried basil
  • • 2 tablespoons Dijon mustard
  • • 2 tablespoons honey
  • • 1/2 teaspoon paprika
  • • Low-fat cooking spray
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Kathleen King's Double Chocolate Almond Cookies

Kathleen King's Double Chocolate Almond Cookies

By

Courtesy Kathleen King

  • 2 1/3 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
  • 1 cup sugar
  • 1 cup firmly packed dark or light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup white chocolate chips
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup almonds, chopped
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Fresh Lemonade

Fresh Lemonade

By

1999, The Barefoot Contessa Cookbook, All Rights Reserved

  • 1 cup freshly squeezed lemon juice (5 to 6 lemons)
  • 1/2 to 3/4 cup superfine sugar, to taste
  • 1 cup crushed ice
  • 4 cups water
0/5 (0 Votes)