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Recipes
Chicken Salad and Cranberry Brie Toast
By cirql8or
Recipe courtesy Tyler Florence, 2007
- 1 (2 to 3-pound) whole chicken
- 1 gallon water
- 2 carrots, cut in 2-inch pieces
- 3 celery stalks, cut in 2-inch pieces
- 1 onion, halved
- 1 head garlic, halved horizontally
- 2 turnips, halved
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 10 peppercorns
- 3 bay leaves
- 1/2 cup walnuts, roughly chopped
- Kosher salt
- 1 About 1 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1/2 lemon, juiced
- 2 celery stalks, small diced
- 2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 cups shredded chicken meat, roughly chopped
- 8 slices sourdough bread, cut 1/2-inch thick
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup cranberry sauce
- 1/2 pound brie
- 1 green apple, thinly sliced
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
Pork Tenderloin with Chimichurri
By cirql8or
Recipe courtesy Tyler Florence, 2007
- 6 garlic cloves, peeled and minced
- 2 jalapenos, seeded and minced
- 1/4 cup red wine vinegar
- 1/2 About 1/2 cup finely chopped fresh flat-leaf parsley
- 1/2 About 1/2 cup finely chopped fresh oregano leaves
- 3 limes, juiced
- 1 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon whole black peppercorns
- 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- Lime juice, for drizzling
- Parsley sprigs, for garnish
Honey-Vanilla Lemonade
By cirql8or
Recipe courtesy Rachael Ray
- 2 cups sugar
- 1/2 cup honey
- 2 cups water, plus more as needed
- 1 vanilla bean
- 2 1/2 cups freshly squeezed lemon juice (from about 24 lemons)
- Lemon wheels or wedges, for garnish
Big Girl Push-Ups
By cirql8or
Recipe courtesy The Neelys
- 1 stick butter
- 3/4 cup brown sugar
- 3 tablespoon orange liqueur
- Vanilla ice cream
- Orange slices, for garnish
Green Beans with Lemon and Garlic
By cirql8or
Recipe courtesy The Neelys
- 2 pounds green beans, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 large garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
Anita's Impossible Buttermilk Pie
By cirql8or
Recipe courtesy Robin Miller, 2007
- Cooking spray
- 1 1/3 cups sugar
- 1 cup buttermilk
- 1/2 cup biscuit mix (recommended: Bisquick)
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- Confectioners' sugar and/or unsweetened cocoa powder, optional
Salami Bits
By cirql8or
Recipe courtesy Michael Chiarello
- 1 pound salami, very finely minced or ground with the medium blade of a meat grinder
- 2 tablespoons olive oil
Whipped Sweet Potatoes
By cirql8or
Recipe courtesy Tyler Florence
- 4 large sweet potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 2 bay leaves
- 1/2 teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- 1/2 orange, zested
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
Butterfinger Cheesecake
By cirql8or
Recipe courtesy Epcot Catering
- 1 pound cream cheese
- 1 cup powdered sugar
- 1/4 cup sour cream
- 3 eggs
- 1/4 cup caramel
- 1/4 cup chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)