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Recipes
Fry Bread with Caramelized Oranges and Honey Syrup
By cirql8or
Recipe courtesy Guy Fieri
- 4 cups all-purpose flour, plus bench flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon ground cinnamon, divided
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons vegetable oil
- 1 to 1 1/2 cups warm water
- 3 tablespoons unsalted butter
- 1 (14-ounce) can Mandarin orange segments with syrup
- 3 tablespoons orange-flavored liqueur (recommended: Triple Sec)
- 1 cup honey
- 3 cups canola oil, for frying
- Powdered sugar, for garnish
Rainbow Chicken Roll
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 4 chicken breast halves
- 1 teaspoon seasoned salt
- 1 teaspoon Italian seasoning
- 8 to 10 string beans
- 1 small carrot, julienned or 1 cup shredded carrots
- 1 red pepper, julienned
- 1/2 cup shredded mozzarella
- 2 cups jarred marinara sauce
Vanilla Velvet/Chocolate Cake
By cirql8or
Recipe courtesy James Rosselle, Whittier, California
- 12 ounces cake flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 10 ounces sugar
- 4 egg whites
- 9 ounces milk
- 2 3/4 teaspoons vanilla extract
- 6 ounces butter, softened
- 3/4 cup cocoa powder
- 2 1/2 cups cake flour
- 1 3/4 cups sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/4 cups water
- 4 eggs
- 2 1/2 teaspoons vanilla extract
- 1 1/4 cups butter, softened
The Ultimate BLT Burgers with Honey Molasses-Glazed Bacon, Grilled Lettuce, and Smoky Tomato Mayo
By cirql8or
Recipe courtesy Michael Cohen
- 18 slices thick cut applewood smoked bacon, divided
- 2 1/2 tablespoons honey
- 2 teaspoons molasses
- 2 teaspoons sherry vinegar
- Pinch ground cayenne
- 4 leaves radicchio
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon sherry vinegar
- 1/2 tablespoon Dijon mustard
- 1 large ripe tomato
- 1/2 teaspoon smoked paprika
- 1 clove garlic
- 3/4 cup mayonnaise
- Kosher salt and freshly ground black pepper
- 2 pounds ground chuck
- 1/4 teaspoon finely chopped fresh tarragon leaves
- 2 teaspoons kosher salt
- 1/8 teaspoon freshly ground black pepper
- Vegetable oil, for grill pan
- 6 ounces Comte, shredded (can substitute Gruyere)
- 6 classic white bakery buns, split
Pecan Squares
By cirql8or
Recipe courtesy The Barefoot Contessa Cookbook, 1999, All Rights Reserved
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
Lemon Buttermilk Pie
By cirql8or
Recipe courtesy chef Donald Link at Cochon, in New Orleans
- 1 1/4 pounds granulated sugar
- 6 tablespoons all-purpose flour
- 8 eggs
- 8 ounces butter, melted
- 16 ounces buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1 ounce lemon juice
- 2 pie shells, prebaked
Potato Leek Soup
By cirql8or
Recipe courtesy Emeril Lagasse, 2007
- 1 tablespoon extra-virgin olive oil
- 1 cup diced pancetta
- 2 cups diced onion
- 4 large leeks, cleaned and sliced, plus 1 cup julienned, for garnish
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 quart chicken stock
- 1 quart beef stock
- 3 tablespoons white wine
- 4 cups peeled, quartered or diced new potatoes, plus 2 cups julienned shoestring-style, for garnish
- 2 tablespoons minced chives, for garnish
Pina Colada Smoothie
By cirql8or
Recipe courtesy Bobby Deen
- 1 cup fresh pineapple chunks
- 1 cup unsweetened coconut milk
- 1 banana
- 1/4 cup ice cubes
- 2 teaspoons honey, optional
- Pineapple wedges, for garnish
Rosemary Pork Tenderloin
By cirql8or
Recipe courtesy Claire Robinson
- 1/3 cup Dijon mustard
- 2 tablespoons freshly ground black pepper
- 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
- 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
- 2 pork tenderloins, about 1-pound each
- 4 slices maple bacon
Grilled Zucchini Ribbon Salad
By cirql8or
Recipe courtesy Michael Chiarello, 2007
- 6 to 8 large zucchini, roughly 4 pounds
- 1 cup extra-virgin olive oil, divided
- Sea salt, preferable gray salt and freshly ground black pepper
- 6 cloves minced garlic
- 1/2 teaspoon red chili flakes
- 2 lemons juiced
- 2 tablespoon freshly chopped parsley leaves
- 2 tablespoon freshly chopped basil leaves
- 6 tablespoons toasted pine nuts, optional
- Shaved Parmesan, to taste