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Recipes
Good Eats Fudgepops
By cirql8or
Recipe courtesy Alton Brown, 2004
- 8 ounces bittersweet chocolate, chopped fine
- 12 ounces (1 1/2 cups) heavy cream
- 8 ounces (1 cup) whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
Vanilla Poached Pears
By cirql8or
Recipe courtesy Alton Brown, 2005
- 1 (750-ml) bottle white wine, Riesling or Viognier
- 1 cup water
- 5 ounces vanilla sugar, approximately 3/4 cup
- 1 whole vanilla bean, split and scraped
- 4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Oven-Baked "Fried" Chicken
By cirql8or
, 2005, Robin Miller, All rights reserved
- Cooking spray
- 2/3 cup instant oats
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 (4-ounce) boneless skinless chicken breast halves
- 2 tablespoons Dijon mustard
- 2 cups frozen green peas, steamed or microwaved until hot
Neely's Berry Shortcake
By cirql8or
Recipe courtesy The Neelys
- 4 cups stemmed and halved strawberries
- 2 cups blueberries
- 2 cups blackberries
- 2 tablespoons honey
- 2 tablespoons orange flavored liqueur
- 1/4 cup sugar
- 1 refrigerated can large biscuits
- 3 tablespoons unsalted butter, melted
- Sanding sugar
- Whipped cream, recipe follows
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Ricotta and Chocolate Chip Ice Cream Cones
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- Ice Cream
- 1 (15-ounce) container whole milk ricotta cheese
- 1 cup whole milk
- 1 cup simple syrup, recipe follows
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 12 sugar cones (recommended: Keebler)
- 2/3 cup chocolate-hazelnut spread
- 1/2 cup semisweet chocolate chips
- Special Equipment: a 1 1/2-quart capacity ice cream maker, 4 glass tumblers to hold sugar cones, a 2-ounce ice cream scoop
- 1/2 cup water
- 1 cup sugar
Kiwi Snow Kone
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1 1/2 cups sugar
- 1 1/2 cups water
- 3 kiwis, peeled and roughly chopped
- 2 limes, juiced
- 8 cups ice
Creamy Pecan Pralines
By cirql8or
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Chocolate Chip Walnut Cupcakes
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1/2 cup finely chopped walnuts
- 1 cup mini semisweet chocolate chips, plus 1/4 cup for garnish
- 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
- 2 eggs, at room temperature
- 1/2 cup vegetable oil
- 1/4 cup water
- 4 ounces mascarpone cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 3 cups powdered sugar, sifted
Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette
By cirql8or
, 2006, Robin Miller, All rights reserved
- 1 9-inch refrigerated pie crust
- 2 chicken breast halves, cooked and diced
- 1 cup ricotta cheese
- 1/2 cup shredded Cheddar
- 1/4 cup plus 2 tablespoons grated Parmesan
- 2 eggs, lightly beaten
- 2 teaspoons Dijon mustard
- 1/4 cup freshly chopped parsley leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (14-ounce) can diced tomatoes, drained
- 1/4 cup packed fresh basil leaves
- 1 teaspoon garlic powder
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- 4 to 6 cups mixed lettuce greens
Garlic Fries
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1/2 (26-ounce) bag frozen "fast food" fries (recommended: Ore-Ida)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon Greek seasoning
- Store-bought tzatziki or gyro dressing, for serving