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Recipes
Throwdown's Country Captain Chicken
By cirql8or
Recipe courtesy Bobby Flay
- 3 tablespoons ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground fennel
- 2 teaspoons ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground chili de arbol
- 1 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1/4 cup finely diced Spanish onion
- 2 cups long-grain rice
- 1 (13-14 ounce) can unsweetened coconut milk
- 1 cup water
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 green onions, thinly sliced
- 2 teaspoons canola oil
- 6 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 1/2 cups all-purpose flour
- Salt and freshly ground black pepper
- 8 bone-in chicken thighs, skin removed
- 1 medium Spanish onion, halved and thinly sliced
- 1 large bell pepper, halved, seeded and thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 serrano chile, finely diced
- 2 heaping teaspoons Mesa curry mix, recipe above
- 1 cup dry white wine
- 2 cups homemade chicken stock
- 1 (28-ounce) can plum tomatoes, drained well and coarsely chopped
- Scant 1/4 cup currants or raisins
- 1 1/2 tablespoons chopped fresh thyme leaves
- Honey
- 1/3 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
- Slivered almonds, lightly toasted and chopped
- Coconut Rice with Green Onions, recipe above
- Combine all the spices in a small bowl.
Taco Salad
By cirql8or
Recipe courtesy Paula Deen
- 2 ripe tomatoes, diced
- 1/2 pound sharp Cheddar, diced
- 1 large onion, diced
- 1 head iceberg lettuce, washed, drained and shredded
- 1 pound lean ground beef, browned, crumbled and drained
- 1 cup salad dressing (recommended: Catalina)
- 1 (7-ounce) bag taco flavored chips, crushed
- 1 cup salsa
- Tortilla chips, to serve
Sandra's Shortcake
By cirql8or
SH0508
- 1 can (16.3-ounce) biscuits (recommended: Pillsbury Grands Southern Style)
- 2 pints fresh strawberries, quartered
- 3/4 cup sugar, divided
- 1 teaspoon ground cinnamon
- 1 (8-ounce) container whipped topping
- 1 cup sour cream
Bacon Chicken II
By cirql8or
"Tangy baked bacony chicken breasts
- 4 skinless, boneless chicken breast halves
- 1 (18 ounce) bottle honey barbecue sauce
- 1 pound sliced bacon
Coconut Macaroons
By cirql8or
2002, Barefoot Contessa Family Style, All Rights Reserved
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
Virgin Marys
By cirql8or
2009, Ina Garten, All Rights Reserved
- 3 stalks celery from the heart, including leaves, plus extra for serving
- 2 teaspoons prepared horseradish
- 1 teaspoon chopped shallot
- Dash Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 12 dashes hot sauce, or to taste (recommended: Tabasco)
- 2 limes, juiced
- 1 (48-ounce) bottle tomato juice (recommended: Sacramanto)
Spicy Butterscotch Pudding
By cirql8or
Recipe courtesy Melissa d'Arabian
- 2 tablespoons cornstarch
- 1/2 cup light brown sugar
- 1 pinch salt
- 1 cup milk
- 1 cup half-and-half
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
- 1 dash cayenne pepper
Chicken Cutlets with Herbs
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 1/2 loaf baguette bread - day old is fine
- 4 pieces chicken breast halves
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 1 large egg
- Several sprigs fresh thyme, leaves finely chopped
- 2 to 3 sprigs fresh rosemary, leaves finely chopped
- A handful fresh chives, finely chopped
- 1 1/2 teaspoons poultry seasoning
- Olive oil, for sauteing cutlets
Raspberry Lemonade
By cirql8or
Recipe courtesy Sandra Lee
- 1/2 cup frozen raspberries
- 4 lemons
- 3/4 cup sugar
- 6 ounces raspberry or citrus vodka, divided, optional
Corn Porridge
By cirql8or
Recipe courtesy Tyler Florence
- Extra-virgin olive oil
- 1/2 onion, peeled and thinly sliced
- 2 cups skim coconut milk
- 1 (3-inch) piece ginger, cut in 1/2
- 2 (15-ounce) cans white hominy corn, drained
- Kosher salt and freshly ground black pepper
- 1 pinch ground nutmeg
- 1 cup low-sodium chicken stock