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Recipes
Peach Pie Smoothie
By cirql8or
2007 Ellie Krieger, All rights reserved
- 1/2 cup nonfat or 1 percent lowfat milk
- 1/2 cup nonfat plain yogurt
- 1 cup frozen unsweetened peaches
- 1 tablespoon honey, plus more to taste
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- Pinch ground nutmeg
- Pinch ground ginger
Zucchini Pancakes
By cirql8or
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Orange Creme Brulee
By cirql8or
Recipe courtesy Epcot Catering
- 4 1/2 cups heavy cream
- 3/4 cup granulated sugar, plus extra for caramelizing
- 9 egg yolks
- 1 1/2 tablespoons frozen orange concentrate
Nick and Toni's Penne Alla Vecchia Bettola
By cirql8or
2009, Joseph Realmuto, All Rights Reserved
- 1/4 cup good olive oil
- 1 medium Spanish onion, chopped
- 3 cloves of garlic, diced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- Freshly ground black pepper
- 3/4 pound penne pasta
- 4 tablespoons fresh oregano
- 3/4 to 1 cup heavy cream
- Grated Parmesan cheese
Raspberry Ripple Cake
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1 (18.25-ounce) white cake mix
- 1 1/4 cups white cranberry juice
- 1/3 cup vegetable oil
- 3 egg whites
- 6 tablespoons red raspberry preserves
- 1/8 teaspoon red food color
- 1/2 cup red raspberry preserves
- 1 tablespoon white cranberry juice
- 1/2 teaspoon raspberry extract
- 5 tablespoons heavy cream
- 1 cup powdered sugar, sifted
- 1/8 teaspoon raspberry extract
Shepherd's Pie with Mushroom Onion Gravy
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 2 pounds russet potatoes, washed, peeled and cut into chunks
- 1 clove garlic, smashed
- Salt
- 6 tablespoons butter
- 1/2 cup heavy cream
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 1/2 pounds ground beef (85 percent lean)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1/2 cup low-sodium beef stock
- 1/2 large onion, finely chopped
- 1 red bell pepper, julienned
- 2 zucchini, julienned
- 2 carrots, peeled and grated
- 1 teaspoon Hungarian hot paprika, plus more for garnish
- 4 ounces Havarti cheese, grated
- Mushroom Onion Gravy, recipe follows
- 1/2 large onion, chopped
- 8 ounces white button mushrooms, sliced
- 3 tablespoons oil
- 3 tablespoons all-purpose flour
- 1 cup red wine
- 2 cups beef broth
- Salt and freshly ground black pepper
Passion Fruit and Mango Mar-Tony
By cirql8or
Recipe courtesy Brian Boitano 2009
- 1 large ripe mango, peeled, pitted and cut into chunks, reserve some for garnish
- 1 cup passion fruit nectar
- 1 lime, juiced
- 4 shots vodka
Mother's Day Pasta Sampler
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 1 1/2 pounds bow tie pasta
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 1/2 cup chicken or vegetable stock, plus more if needed
- 2 teaspoons lemon zest
- 1 (10-ounce) box frozen peas
- Salt and freshly ground black pepper
- 1/2 cup fresh ricotta cheese
- 10 leaves fresh basil, torn or shredded
- A handful mint leaves, finely chopped
- 1 cup chicken or vegetable stock
- 1 (10-ounce) box frozen cooked carrots or baby carrots
- 1/2 teaspoon curry powder
- A few dashes hot sauce
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 2 tablespoons honey
- 3 tablespoons fresh chives, chopped
- 1 (16-ounce) jar roasted yellow or red peppers, drained (about 5 to 6 peppers)
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic, minced or grated
- 1/2 teaspoon dried crushed red pepper flakes
- 1 tablespoon aged balsamic vinegar
- A handful fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper
- Grated Parmigiano-Reggiano, to taste
Baked Beans
By cirql8or
Recipe courtesy Ed Mitchell
- 1/2 pound bacon, minced
- 1 onion, diced
- 3 tablespoons minced garlic
- 2 tablespoons freshly minced ginger or 1 teaspoon ground ginger
- 1 green pepper, diced
- 1 teaspoon dry mustard
- 2 (16-ounce) cans kidney beans, undrained
- 1 (16-ounce) can pinto beans, undrained
- 1 (16-ounce) can black beans, undrained
- 1 cup Ed's BBQ Sauce
- 1/4 cup molasses
- 1/2 cup brown sugar
- 1 bottle beer
- Salt and freshly ground black pepper
Fajita Skewers
By cirql8or
Recipe Courtesy of Sandra Lee
- 1/4 cup lime juice
- 1 tablespoon chopped garlic
- 1 tablespoon hot sauce
- 1 tablespoon canola oil
- 1 tablespoon chili powder
- Kosher salt
- Freshly ground black pepper
- 2 green peppers
- 2 medium onions
- 1 1/2 pounds top round
- 1 cup sour cream, to serve
- 2 tablespoon chopped cilantro, for garnish
- 8 wooden or medal skewers