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Recipes
Creamy Parmesan Polenta
By cirql8or
Recipe courtesy Jesse Brune, 2010
- 6 cups water
- 2 teaspoons salt, plus more for seasoning
- 1 3/4 cups yellow cornmeal
- 3 tablespoons salted butter
- 1 cup grated Parmesan
- 1 cup whipping cream
- 1 teaspoon freshly ground black pepper, plus more for seasoning
Wedge Salad with Homemade French Dressing
By cirql8or
Recipe courtesy The Neelys
- 1 head iceberg lettuce
- 1 cup halved cherry tomatoes
- 4 slices bacon, cooked crisp and crumbled
- Creamy French Dressing, recipe follows
- 1/4 cup white wine vinegar
- 1/4 cup ketchup
- 1 tablespoon sour cream
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 lemon, juiced
- 1/2 teaspoon paprika
- 1/3 cup vegetable oil
- Salt and freshly ground black pepper
Mixed Greens with Mandarin Oranges and Walnuts
By cirql8or
Recipe courtesy Sandra Lee
- 1 (4-ounce) can mandarin orange segments, drained, juice reserved
- 1/4 cup olive oil vinaigrette (recommended: Newman's Own)
- 1 (5.5-ounce) bag mixed greens
- 1/2 cucumber, sliced
- 1 (5-ounce) can hearts of palm, sliced
- 1/4 cup crumbled Gorgonzola cheese
- 1/4 cup chopped walnuts
Tres Leche Cake
By cirql8or
Recipe courtesy Alton Brown, 2007
- Vegetable oil
- 6 3/4 ounces cake flour, plus extra for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter, room temperature
- 8 ounces sugar
- 5 whole eggs
- 1 1/2 teaspoons vanilla extract
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- 2 cups heavy cream
- 8 ounces sugar
- 1 teaspoon vanilla extract
Fried Potato Salad
By cirql8or
Recipe courtesy The Neelys
- Peanut oil, for frying
- 2 pounds russet potatoes, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1/3 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 3 tablespoons capers
- 1/2 red onion, finely chopped
- 2 stalks celery, finely diced
Warm Bacon Potato Salad
By cirql8or
Recipe courtesy The Neelys
- 1/2 cup white wine vinegar
- 1 tablespoon coarse-grained mustard
- 1 tablespoon sugar
- 2 1/2 pounds red potatoes, diced into 1-inch cubes
- Salt
- 6 bacon slices, chopped
- 1 medium sized red onion, diced
- Freshly ground black pepper
- 2 cloves garlic, chopped
- 1/4 cup freshly chopped dill leaves, plus more for garnish
Raspberry Hot Chocolate
By cirql8or
Recipe courtesy Aida Mollenkamp
- 6 ounces milk chocolate, finely chopped
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons raspberry liqueur (recommended Chambord)
- Crystallized ginger, for garnish, optional
Vanilla Winter White Russian
By cirql8or
"Yummy dessert drink that is a delicious treat in all four seasons!"
- 2 fluid ounces vanilla flavored vodka
- 2 fluid ounces coffee flavored liqueur
- 2 fluid ounces Irish cream liqueur
- 2 scoops vanilla ice cream
- 5 fluid ounces milk
Rib-Eye Steak in Gremolata-Like Marinade
By cirql8or
Recipe courtesy Jordan Zucker
- 8 cloves garlic, chopped
- 1 cup chopped parsley leaves (about 1/2 bunch)
- 1 lime, zested and juiced
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 2 (1-inch) thick rib-eye steaks
- 2 large poblanos
- 1/2 cup freshly chopped parsley leaves
- 2 limes, zested and juiced
- 1/4 cup half-and-half
- Salt and freshly ground black pepper
- 1 (5-pound) watermelon, peeled, sliced and seeds removed
- 1 carton raspberries
- 1 cup chopped fresh coconut
- 4 ounces feta, crumbled
- 1/4 cup chopped sweet onion
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Vanilla salt
- Pinch cayenne
- 1 cup chopped mint leaves
- 1 red onion, sliced thick
- 1 cup dried mission figs, halved
- 2 cups balsamic vinegar
- 1/2 teaspoon red chili flakes
- Olive oil
- Salt and freshly ground black pepper
Heirloom Tomato Salad with Fresh Greens, Blue Cheese and Creamy Chive Dressing
By cirql8or
Recipe courtesy Bobby Flay
- 2 cups fresh mixed meslcun greens
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- Assorted large and small heirloom tomatoes, sliced or quartered
- Point Reyes blue cheese, crumbled
- Whole chives, for garnish