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Recipes
Fresh Lemonade
By cirql8or
Copyright, 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
Lemon Fusilli with Arugula
By cirql8or
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 tablespoon good olive oil
- 1 tablespoon minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli
- 1 pound dried fusilli pasta
- 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes, halved
Fried Onion Strips
By cirql8or
Recipe courtesy Sunny Anderson
- Vegetable oil, for frying
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- Salt
- 1/2 teaspoon freshly ground black pepper
- 2 Vidalia onions, sliced into 1/2-inch thick strips
Grilled Watermelon Salad
By cirql8or
Recipe courtesy Claire Robinson
- 1/2 (5-pound) seedless watermelon
- 1/4 cup balsamic vinegar
- Extra-virgin olive oil
- Kosher salt (specialty salt is great here, if on hand)
- 2 cups fresh baby arugula, washed and dried
- 1 cup goat cheese, crumbled, preferably a French Chevre
- Fresh finely cracked black pepper
Tangy Roasted Pork with Duck Sauce
By cirql8or
Recipe courtesy Robin Miller 2007
- Cooking spray
- 2 pork tenderloins, about 1 pound each
- Salt and freshly ground black pepper
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons molasses
- 2 teaspoons hot mustard powder
- 2 teaspoons garlic powder
- 1 1/2 cups plum preserves
- 1/2 cup mango chutney
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 2 teaspoons fresh ginger, grated
- 8 ounces somen noodles, cooked according to package directions
- 2 tablespoons scallions, chopped
- 2 teaspoons peanut oil
Roasted Buddha Chicken
By cirql8or
Recipe courtesy Sam Hazen
- 4 (3-inch) pieces galangal
- 24 cloves garlic
- 8 Thai chiles, finely chopped
- 24 shallots, roughly chopped
- 1 cup cilantro leaves, plus more for garnish
- 24 ounces coconut milk
- 12 ounces sweet Thai chili sauce, plus more for drizzling
- Salt and freshly ground black pepper
- 3 pounds skin-on chicken pieces, leg and breast only
- 2 tablespoons canola oil
- 12 ounces chicken stock
- 1 recipe Buddha Chicken Chili Sauce, recipe follows
- 3 ounces unsalted butter
- 4 limes, peeled and sliced
- Choi Sum, recipe follows
Marinated Flank Steak with Blue Cheese Sauce
By cirql8or
2007 Ellie Krieger, All rights reserved
- 1 1/4 pounds beef flank steak
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 2 tablespoons crumbled blue cheese
- 2 tablespoons lowfat buttermilk
- Dash Worcestershire sauce
- 1 medium red onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 radicchio leaves
- 2 tablespoons fresh chopped parsley leaves
Bolognese Bread Pizza
By cirql8or
Recipe courtesy Rachael Ray
- 1 long loaf, 20 to 24 inches, Italian semolina bread, day old is fine
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 slices pancetta or bacon, chopped
- 2 pounds ground beef
- 2 cloves garlic, chopped
- 2 medium yellow onions, peeled and finely chopped
- 1 small carrot, peeled and chopped
- Coarse black pepper and coarse salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon allspice, 1/3 palm full
- 1/2 cup red wine, 1 couple of glugs
- 1/2 cup beef stock
- 1 (14-ounce) can crushed tomatoes
- Handful flat-leaf parsley, finely chopped
- 1 pound fresh smoked mozzarella, fresh mozzarella or scamorza (firmer, aged mozzarella balls) thinly sliced
- 4 handfuls grated Parmigiano or Romano
- 1 cup fresh basil, 20 leaves, shredded or torn
Watermelon Salad
By cirql8or
Recipe courtesy Chef Joe Realmuto of Nick and Toni's in The Hamptons
- 2 medium red onions, sliced as thinly as possible
- 4 lemons, juiced
- 1 cup ricotta salata cheese (feta is a good alterative)
- 4 cups large diced seedless watermelon
- 1/2 cup chopped pitted kalamata olives (or other quality ripe olive)
- 1/4 cup loosely packed, fresh mint leaves
- 1/4 cup extra-virgin olive oil
Clone of a Cinnabon
By cirql8or
"You have got to try these
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt