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Recipes
Blueberry Muffins
By cirql8or
Preheat oven to 400 degrees
- 2 1/2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cups Daisy Brand Sour Cream
- 1/4 cup milk
- 1/2 cup melted butter
- 2 beaten eggs
- 1 1/2 cups frozen blueberries not thawed
- 1/4 cup cold butter
- 1/2 cup quick oatmeal
- 1/4 cup brown sugar
- 2 tablespoons cinnamon
BBQ Chicken Pizza
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1/2 pound chicken cutlets
- 1 tablespoon vegetable oil
- Salt and pepper
- 1 (13.8-ounce) can refrigerated pizza dough (recommended: Pillsbury)
- 1 cup BBQ sauce
- 2 cups shredded mozzarella cheese
- 1 cup green apple, sliced
- 1/4 cup real bacon bits
- 2 green onions, sliced
Roasted Citrus-Herb Game Hen
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 2 (1 1/2 to 2-pound) Cornish game hens
- 1/4 cup olive oil
- 2 shallots, minced
- 2 tablespoons orange zest, from 2 medium oranges
- 2 tablespoons lemon zest, from about 3 lemons
- 2 tablespoons chopped fresh thyme leaves
- 3 tablespoons chopped fresh mint leaves
- 1 teaspoon kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 cups low-sodium chicken stock
- 2 tablespoons Marsala wine or dry sherry
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1/4 cup dried cranberries or currants
- 2 teaspoons all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
Paula's Bananas Foster
By cirql8or
Recipe courtesy Paula Deen
- 1 stick butter
- 1/2 cup brown sugar
- 4 bananas peeled and halved, cut lengthwise
- 1/4 cup dark rum
Autumn Chicken Pot Pie
By cirql8or
Recipe courtesy Anne Burrell
- 1 stick butter, cut into pea-size pieces
- 1 (8-ounce) container cream cheese, cut into pieces
- 1 1/2 cups all-purpose flour, plus extra for kneading
- Pinch kosher salt
- 1 egg yolk
- 1 to 2 tablespoons cold water
- Extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 3 pounds skinless chicken legs and thighs
- 4 cups rich chicken stock, (preferably homemade)
- 2 cups butternut squash, peeled and cut into 1/2-inch dice
- 1 1/2 cups 1/2-inch pieces haricots verts
- 6 sage leaves, finely chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 egg beaten with 2 tablespoons of water, for egg wash
Pasta, Pancetta and Peas
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 16 ounces fettuccine
- 8 ounces pancetta, diced
- 1/2 onion, chopped
- 1 (10-ounce) bag frozen peas
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan
- Salt and freshly ground black pepper
- 1/2 lemon, juiced
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
Watermelon with Watercress and Feta
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 (2 pound) piece watermelon, rind removed and flesh cut into 1/2-inch cubes
- 1 (4-ounce) block feta cheese, cut into 1/2-inch cubes
- 1 packed cup watercress or arugula
- 1 lemon, zested and juiced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce
By cirql8or
Recipe courtesy Bobby Flay
- 6 cups water
- 1 container apple juice concentrate, thawed
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 Spanish onion, peeled and quartered
- 10 black peppercorns
- 10 mustard seeds
- 8 sprigs fresh thyme
- 2 bay leaves
- 1 (3 to 4-pound) center cut rack of pork, Frenched and fat removed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 cups whiskey (recommended: Jack Daniels)
- 5 cups homemade chicken stock
- 2 tablespoons cold unsalted butter
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
- Apple-Ginger Chutney, recipe follows
Creamy Tangerine Dressed Grilled Asparagus
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 2 pounds medium to small size asparagus, tough ends trimmed
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper
- 2 tangerines, zested and juiced
- A few small dashes hot sauce
- 1/4 cup heavy cream
- 1/2 red onion, sliced
- 1/2 bunch chopped basil leaves