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Recipes
Fall Salad
By cirql8or
Recipe courtesy Tyler Florence, 2007
- 2 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 1/2 cup raw pecans
- 1 small shallot, finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons maple syrup
- Kosher salt and freshly ground black pepper
- 1 head endive, separated leaves
- 2 hearts frisee, hand torn
- 1 large radicchio, torn leaves
- 1 red pear, sliced
- 1/4 cup shaved Parmesan
Citrus Semifreddo
By cirql8or
Recipe courtesy Giada De Laurentiis
- Nonstick cooking spray
- 4 ounces purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling
- 3 tablespoons unsalted butter, melted
- 1/2 cup sugar, plus 1/4 cup
- 8 large egg yolks
- 1/4 cup lemon juice
- 3 tablespoons lime juice
- 2 tablespoons limoncello
- Pinch salt
- 1 lemon, zested
- 1 lime, zested
- 1 cup whipping cream
Peppercorn Rubbed and Grilled Flat Iron Steak
By cirql8or
Recipe courtesy Epcot Catering
- 4 tablespoons cracked black pepper
- 1/8 teaspoon ground allspice
- 1/4 cup chopped green peppercorns
- 6 (4-ounce) flat iron steaks (flank steak can be used as a substitute)
- Kosher salt
- Chopped fresh rosemary leaves, for garnish (about 2 sprigs)
Cherry-Chocolate Coffee Float
By cirql8or
Recipe courtesy Paula Deen (Jan/Feb '09, pg
- 3 scoops chocolate chip ice cream
- 1/2 cup hot espresso
- 1 tablespoon cherry-flavored syrup
- Whipped cream, maraschino cherry, shaved chocolate, for garnish
Chocolate Truffles
By cirql8or
Recipe courtesy Alton Brown, 2004
- 10 ounces bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate, chopped fine
Pink Lemonade Spritzer
By cirql8or
Recipe courtesy Sandra Lee
- 1/2 cup citron vodka
- 4 tablespoons pink lemonade mix, (Recommended: Country Time)
- 1 1/2 cups pineapple juice
- 1 (12-ounce) can lemon-lime flavored carbonated beverage
- Garnish: pink sanding sugar
Creme Brulee
By cirql8or
Recipe courtesy Alton Brown, 2005
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
Chicken Pot Pie
By cirql8or
, 2005, Ina Garten, All Rights Reserved
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
New Potato Salad
By cirql8or
2005, Ina Garten, All Rights Reserved
- 3 pounds small red potatoes
- Kosher salt
- 1 cup good mayonnaise
- 1/4 cup buttermilk, milk, or white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Molten Chocolate Cinnamon Pots
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 8 tablespoons unsalted butter, plus extra for ramekins
- 1 cup sugar, plus 1 tablespoon, for ramekins
- 10 ounces semisweet chocolate
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons all-purpose flour