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Recipes
Balsamic-Caramel Sauce over Vanilla Ice Cream
By cirql8or
Recipe courtesy Michael Chiarello
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 tablespoons water, plus more for brushing
- 4 tablespoons balsamic vinegar
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1 1/2 quarts vanilla ice cream
Black Russian Cake I
By cirql8or
"This is an extremely moist and delicious cake
- 1 (18.25 ounce) package moist yellow cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 4 eggs
- 1/2 cup white sugar
- 1 cup vegetable oil
- 1/4 cup vodka
- 1/4 cup coffee flavored liqueur
- 3/4 cup water
- 1/4 cup coffee flavored liqueur
- 1 cup confectioners' sugar
Neelys Short Ribs
By cirql8or
Recipe courtesy The Neelys
- 1/4 cup olive oil, divided
- 6 pounds beef short ribs
- Salt and freshly ground pepper
- 1 large onion, coarsely chopped
- 1 carrot, chopped
- 4 cloves garlic, chopped
- 2 celery ribs, chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 3 cups low-sodium chicken stock
- 1 (15-ounce) can diced tomatoes, in thick puree
- 3 thyme sprigs
- 1 bay leaf
- 1 orange, zested
- 1 tablespoon chopped parsley leaves, for garnish
Love Birds - Chicken in Pastry
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 4 pieces skinless chicken breast, boned (about 8 ounces each)
- Salt and freshly ground black pepper
- 2 to 3 sprigs fresh finely chopped rosemary
- 1 tablespoon extra-virgin olive oil
- 1 sheet puff pastry (11 by 17-inch), (recommended: Dufour)
- 8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
- 1/2 cup fig preserves
- 1 egg mixed with 1 tablespoon water, for egg wash
Tossed Salad with Orange Segments, Goat Cheese, and Walnuts
By cirql8or
Recipe courtesy Emeril Lagasse
- 1/3 cup roughly chopped toasted walnuts
- 2 medium oranges
- 8 ounces mesclun greens
- 2 shallots, cut into thin rings
- 5 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Pinch sugar
- 3 ounces goat cheese, crumbled
Chunky TOBLERONE Shortbread
By cirql8or
HEAT oven to 350°F. BEAT butter and super-fine sugar in large bowl with mixer on high speed until light and flu...
- 2 cups butter, softened
- 1 cup super-fine sugar
- 3-1/2 cups flour
- 1/2 cup cornstarch
- 2 bars (100 g each) TOBLERONE Swiss Milk Chocolate, chopped
- 3 Tbsp. sifted icing sugar
Grilled Corn Sheets with Scallion Vinaigrette
By cirql8or
Recipe courtesy Bobby Flay
- 8 ears corn, silks removed, husks left on, soaked in cold, salted water for 5 minutes
- 1/4 cup rice wine vinegar
- 1 heaping tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons chopped chives
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup thinly sliced scallion, green and pale green part
Chicken Cordon Bleu
By cirql8or
Recipe courtesy Tyler Florence, 2008
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Grilled Corn on the Cob with Dill Butter
By cirql8or
Recipe courtesy Bobby Flay
- 12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes
- 1/2 pound unsalted butter, slightly softened
- 1/2 cup chopped fresh dill
- Salt and pepper
Maple and Cayenne Glazed Chicken
By cirql8or
Recipe courtesy Anne Burrell
- 2 (3-pound) chickens, wing tips, spine and breast plate removed, cut in 1/2
- Extra-virgin olive oil
- Kosher salt
- 1 cup real maple syrup
- 2 teaspoons cayenne pepper