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Recipes
Citrus Rice Salad
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1/2 cup sliced almonds
- 4 cups low-sodium chicken stock
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 cups brown basmati rice, rinsed
- 3/4 cup chopped fresh flat-leaf parsley
- 1 medium orange, zested
- 1 lemon, zested
- 1 cup thinly sliced green onions
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
Mini Lemon Pork Sandwiches
By cirql8or
Recipe courtesy Paula Deen
- 3 (11-ounce) packages frozen dinner rolls
- 2 1/2 pounds pork tenderloin
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 to 2 cloves garlic, minced
- Lemon Tarragon Mayonnaise, recipe follows
Honey Apple and Nectarine Tart with Whipped Mascarpone
By cirql8or
Recipes written by Danny Boome - All rights reserved by Crash Bang Boome Production LLC
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- Flour, for dusting
- 1 small Golden Delicious apple, peeled, halved, cored, thinly sliced
- 1 small nectarine, halved and thinly sliced
- 2 tablespoons unsalted butter, melted
- 4 teaspoons sugar
- 4 teaspoons honey
- 1 cup mascarpone cheese
- 1 teaspoon orange liqueur
Molten Flourless Chocolate Cupcakes
By cirql8or
Recipe courtesy Michael Chiarello
- Vegetable spray, for greasing liners
- 8 ounces bittersweet chocolate, preferably Scharffen Berger
- 1 stick unsalted butter
- 1 cup heavy cream
- 4 large eggs, room temperature
- 1 1/3 cups sugar
- 1/2 cup mayonnaise
- 1/2 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon gray salt
Grilled Steak and Eggs Argentinean Style
By cirql8or
Recipe courtesy Bobby Flay
- 2 cups packed fresh parsley leaves
- 1 tablespoon fresh oregano leaves
- 1 cup cilantro leaves
- 4 cloves garlic
- 1 teaspoon smoked Spanish paprika
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 (8-ounce) filet mignon
- 1/2 pound chorizo sausage
- 1/2 pound hot Italian sausage links
- Oil, for brushing
- Salt and freshly ground black pepper
- Butter
- 8 large eggs
- Salt and freshly ground black pepper
- 8 (1/4-inch thick) slices country bread
- 2 garlic cloves, cut in 1/2
- Extra-virgin olive oil
Cheesecake Flan
By cirql8or
Recipe courtesy Ingrid Hoffmann
- 2 cups sugar
- 1/4 cup water
- 12 ounces cream cheese, at room temperature
- 3 large eggs, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups milk, at room temperature
- 1 teaspoon vanilla extract
Smothered Meatloaf
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 4 cups Potatoes O'Brien (recommended: Ore-Ida)
- 1 pound lean ground beef
- 1 1/4 pounds ground pork
- 1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)
- 1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton)
- 1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant)
- 1 egg
- 1 (12-ounce) can condensed Cheddar soup, divided
- 1/2 cup evaporated milk
- 1 (10-ounce) can condensed cream of mushroom soup
- 1 onion, sliced thin
- 1 (8-ounce) package sliced fresh mushrooms
Dad's Chicken Sandwich
By cirql8or
Recipe courtesy Claire Robinson, 2009
- 1 Citrus-Garlic Roasted Chicken Breast or large roasted or rotisserie chicken breast
- 4 slices whole-grain seedy bread, toasted
- 1 1/2 tablespoons honey mustard
- 8 thin slices vine-ripened tomato, about 1 large
- 4 endive spears, halved lengthwise
- Kosher salt and freshly cracked black pepper
Sugar N Spice Popcorn
By cirql8or
"'Our family can't get enough of this light cinnamon-sweet popcorn,' offers Naomi Yoder of Leesburg, Indiana
- 4 quarts popped popcorn
- 3 tablespoons butter or stick margarine
- 1/4 cup sugar
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
The Reggie Deluxe
By cirql8or
Recipe courtesy Kevin Atchley, Walt Alexander, and Brian Snyder, owners of Pine State Biscuits, in Portland, OR
- 1 creamtop buttermilk biscuit
- 3 ounces boneless fried chicken breast
- 3 ounces sausage gravy
- 1 1/2 strips thick cut bacon, cooked until crisp
- 1 slice Cheddar
- 1 fried egg
- Pinch fine diced or chopped chives