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Recipes
Key Lime Silk Cupcake
By cirql8or
Top Chef: Just Desserts, Season 1, Episode 1
- Lime curd:
- ½ cup Key lime juice
- 1 14oz. can Condensed milk
- 3 Egg yolks
- Wild Berry Compote:
- 2 containers blackberries, separated
- 1 cup wild blueberries
- Sugar to taste
- ¼ cup red wine
- Pinch of salt
- Lime cupcake:
- 4 oz. butter
- 1 cup sugar
- 1 ½ cup AP flour
- ¾ cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp lime zest
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Coconut Meringue:
- 4 oz egg whites
- 1 cup sugar
- 1 ½ tsp cornstarch
- 1 tsp white vinegar
Chocolate Chip Ice Cream Sandwich
By cirql8or
Recipe courtesy Robert Irvine
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups softened butter
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 1 (3.4-ounce) package instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups semisweet chocolate chips
- 1 pint creamy vanilla ice-cream, can substitute frozen yoghurt
- 1 cup powdered sugar
Dark Chocolate Soufflé Cupcake with Supreme of Tangerine & Caramel Buttercream
By cirql8or
Top Chef: Just Desserts, Season 1, Episode 1
- Dark Chocolate Soufflé Cake:
- 20 oz 70% Chocolate
- 10 oz Butter
- 10 ea Egg Whites
- 10 ea Egg Yolks
- 2 oz Sugar
- Milk Chocolate Sorbet:
- 3 cups Milk Chocolate
- 1 qt Water
- 1 cup Sugar
- Whipped Anglaise:
- 245 g Granulated Sugar
- 245 g Egg Yolks
- 1 liter Heavy Cream
- 350 g Crème Fraiche
- 1 ea Lemon Zest
Macaroni and Cheese
By cirql8or
Recipe courtesy The Neelys
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 4 cups milk, warm
- 1 teaspoon dry mustard
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- Dash salt and freshly ground black pepper
- Dash hot sauce
- Dash Worcestershire sauce
- 3 cups shredded Cheddar
- 1 pound cavatappi pasta, cooked al dente
- 1 cup crushed potato chips
- 5 slices cooked bacon, crumbled
- 1/2 cup freshly grated Parmesan, for topping
Coffee 'N Cream Dreams
By cirql8or
Chocolate lovers, try drizzling cookies with melted white or dark chocolate when completely cooled
- 1/2 cup - butter or margarine, softened
- 1/2 cup - Domino® Granulated Sugar
- 1/4 cup - firmly packed Domino® Dark Brown Sugar
- 1 - egg
- 2 teaspoons - vanilla
- 1 tablespoon - instant coffee granules
- 3 tablespoons - hot water
- 1 1/4 cups - all-purpose flour
- 1/2 teaspoon - baking soda
Tangerine Teriyaki Ribs
By cirql8or
Recipe courtesy Sandra Lee
- 3 racks pork baby back ribs
- 2 cups tangerine juice (recommended: Harvest)
- 2 packets (1.06-ounce) ginger teriyaki marinade mix
- 2 cups hickory chips soaked in water at least 1 hour
- 1 cup tangerine juice
- 1 cup barbeque sauce (recommended: KC Masterpiece)
Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Chal
By cirql8or
Recipe courtesy Robin Miller 2007
- 1/3 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 8 slices challah bread, about 1/2-inch thick, toasted, or grilled
- 6 ounces Brie cheese, sliced
- 4 cooked chicken breast halves, sliced into thin strips
- 1 Granny Smith apple
Sauteed Bananas with Tangy Sweet Cream
By cirql8or
Recipes courtesy Melissa d'Arabian
- 2 tablespoons butter
- 4 bananas, peeled and sliced in 1/2 crosswise and then lengthwise
- 1 orange, juiced
- 2 tablespoons sugar
- Dash salt
- Tangy-Sweet Cream, recipe follows
- 4 tablespoons sour cream
- 2 tablespoons light brown sugar
- 1 teaspoon finely grated orange zest
- 1/4 teaspoon ground cinnamon
Spinach and Citrus Salad
By cirql8or
Recipe courtesy Sandra Lee
- 1/4 cup reserved citrus juice
- 1 tablespoon Champagne vinegar
- 2 tablespoons orange olive oil (recommended: O Olive Oil)
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh chives
- Salt and pepper
- 9 ounces baby spinach
- 1 jar (24-ounce) sun fresh citrus salad, drain and liquid reserved
- 4 ounces goat cheese
Mongolian Ginger Beef
By cirql8or
Recipe courtesy Epcot Catering
- 1/4 cup canola oil
- 1/4 cup fermented black beans rinsed and drained
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1/4 cup rice wine
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup soy sauce
- 1 tablespoon chopped fresh garlic
- 1/4 teaspoon sesame oil
- 1 teaspoon ground black pepper
- 2 pounds beef flank steak
- 1/2 cup julienne red peppers, about 3-inch long strips
- 1/2 cup julienne green peppers
- 1/2 cup julienne onions
- 1 cup broccoli florets, blanched
- 1 cup black bean garlic sauce
- Green onions, for garnish
- Steamed jasmine rice, for serving