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Recipes
French Egg and Bacon Sandwich
By cirql8or
"French Toast with egg and bacon in the center with maple syrup on top
- 2 eggs, beaten
- 4 slices bread
- 4 slices bacon
- 2 eggs
- 1/2 cup maple syrup
Just Peachy Floats
By cirql8or
Recipe courtesy Sandra Lee
- 1 scoop vanilla ice cream
- 2 shots peach schnapps
- Club soda or sparkling water
- 1 scoop vanilla ice cream
- 2 shots peach syrup (recommended: Torani)
- Club soda or sparkling water
Royal Gin Fizz
By cirql8or
Recipe courtesy Claire Robinson
- 1 egg white from 1 small egg
- 1/4 cup gin
- 2 tablespoons fresh lemon juice
- 2 tablespoons Simple Syrup, recipe follows
- Champagne or sparkling wine, to taste
- 1 cup sugar
- 1 cup water
Baked Potato Salad
By cirql8or
Recipe courtesy Guy Fieri
- 2 pounds red potatoes, skin on, washed
- 3/4 cup sour cream
- 1 1/4 cups mayonnaise
- 1/2 cup white vinegar
- 1 teaspoon black pepper, freshly cracked
- 1/2 teaspoon salt
- 6 pieces bacon, cooked and chopped
- 4 green onions, sliced thin
Potato Bombs
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 4 russet potatoes
- 1/4 cup shredded Cheddar
- 1/4 cup chopped roasted red peppers
- 1/4 cup chopped canned carrots
- 1/4 cup crumbled bacon
- 1/4 cup chopped chives
Buttercream Mousseline/Cookies and Cream
By cirql8or
Recipe courtesy James Rosselle, Whittier, California
- 2 cups sugar
- 2 tablespoons meringue powder
- 5 egg whites
- 1/4 cup corn syrup
- 1/2 teaspoon cream of tartar
- 1 1/4 cups butter, room temperature
- 3/4 cup shortening
- 1 tablespoon plus 1 teaspoon vanilla extract
- 1 vanilla bean, seeds scraped
- 10 chocolate sandwich cookies, crushed (recommended: Oreo)
Chicken Cutlet Sandwich with Herb Mayonnaise
By cirql8or
Recipe courtesy Sandra Lee
- 1 1/2 pounds bone-in chicken breast
- Kosher salt and freshly ground black pepper
- Canola oil, for brushing chicken
- 1/2 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 lemon, zested and juiced (reserve the juice for the Blueberry Scones recipe)
- 2 tablespoons chopped parsley leaves
- Fennel fronds from 1 bulb, chopped
- 1 baguette, about 16-inches long
- 1/2 medium red onion, thinly sliced
- 1/2 small head lettuce, shredded
Cafe Green Salad
By cirql8or
Recipe courtesy Melissa d'Arabian
- 1 garlic clove, sliced in 1/2
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Small splash soy sauce
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato
By cirql8or
Recipe courtesy Rachael Ray
- 1 pound spaghetti
- 2 heads butter lettuce
- 1/2 cup flat-leaf parsley
- 1/2 cup basil leaves or 1/4 cup tarragon leaves
- 1/4 cup mint leaves
- 1/4 cup lightly toasted pine nuts or slivered almonds
- 2 teaspoons lemon zest
- Salt and freshly ground black pepper
- A generous handful grated Parmigiano-Reggiano, plus more for serving
- 1/4 to 1/3 cup extra-virgin olive oil, plus 2 tablespoons
- 2 large or 4 small leeks, halved lengthwise, thinly sliced into half moons on an angle, washed and dried
- 3 to 4 cloves garlic, grated or chopped
- 1 pint grape tomatoes
- 1/2 cup dry white wine
- 1/2 lemon, juiced
Paula's Easy Watermelon Dessert
By cirql8or
Recipe courtesy Paula Deen
- 1/4 cup pineapple juice
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons grey salt
- 1 1/2 teaspoons ground ginger
- 1 (5-pound) watermelon