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Recipes
Hattie's Southern Fried Chicken
By cirql8or
Recipe courtesy Hattie's Restaurant, Executive Chef Jasper Alexander
- 1 (3 1/2 pound) chicken, cut into 8 pieces, rinsed and patted dry
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 3 cups all-purpose flour
- 1 cup vegetable oil, for frying
Mac-Daddi-Roni Salad
By cirql8or
Recipe courtesy Guy Fieri, 2007
- 16 ounces macaroni pasta, 1/4-inch tube
- 2 cups mayonnaise
- 2 tablespoons minced garlic
- 3 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 3/4 cup minced red onion
- 3/4 cup minced roasted red bell pepper
- 1/2 cup carrot, diced
- 3/4 cup celery, diced
- 1/4 cup diced peppadew peppers
- 1/4 cup minced pepperoncini
- 1 teaspoons sea salt
- 1 tablespoon freshly ground black pepper
Grilled Short Ribs with Grilled Pineapple and Pineapple -Habanero Sauce
By cirql8or
Recipe courtesy Bobby Flay, 2008
- 1 golden pineapple, cored and quartered
- Canola oil
- 3 cups fresh pineapple juice
- 1 habanero chile
- 2 cinnamon sticks
- 2 star anise
- 3 sprigs Thai basil
- 1/4 cup packed light brown muscovado sugar
- Salt and freshly ground black pepper
- 2 1/2 pounds boneless short ribs
- 5 guajillo chiles, stems and seeds removed
- 1 cup canola oil
- 1/2 teaspoon kosher salt
Neely's BBQ Sauce
By cirql8or
Recipe courtesy The Neelys
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple-Horseradish Syrup
By cirql8or
Recipe courtesy Bobby Flay, 2008
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1 1/2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 4 cups buttermilk
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup cooked wild rice (rice should be overcooked) drained well
- Melted butter, for the waffle maker
- 1 quart plus 2 cups buttermilk
- Kosher salt
- 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce
- 2 chickens (3 to 4 pounds each), cut into 8 pieces
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 2 teaspoons cayenne
- Freshly ground black pepper
- Peanut oil, for deep-frying
- 2 sticks unsalted butter, slightly softened
- 1 tablespoon pink peppercorns
- 3 tablespoons clover honey
- Salt and pepper
- 1 cup pure maple syrup
- 1 tablespoon prepared horseradish, drained
- 1 teaspoon Dijon mustard
Peanut Dressing
By cirql8or
Recipe courtesy Paula Deen
- 1/4 cup peanut butter
- 2 cups orange-pineapple juice, heated
- 4 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 3 tablespoons chopped green onions
- Salt
Fluffy Oatmeal Raisin Sandwich Cookies
By cirql8or
Recipe courtesy Paula Deen (Pd Xmas 06, Pg 116)
- 1 cup butter, about 2 sticks, at room temperature
- 1 1/4 cups firmly packed brown sugar
- 1 large egg
- 1/4 cup milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups quick-cooking oats
- 1/2 cup raisins
- Hot fudge sauce, as needed
- Marshmallow creme, as needed (recommended: Fluff)
Chocolate French Toast (pain perdu)
By cirql8or
Recipe courtesy Melissa d'Arabian
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tablespoons sugar
- 1/4 cup butter, divided
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1/2 cup semisweet chocolate chips or chopped chocolate
- 2 eggs
- 6 slices white bread, crusts removed and cut into triangles
Mocha Chip Scones
By cirql8or
Recipe courtesy Sandra Lee
- 1/4 cup brewed coffee (recommended: Folgers Gourmet Supreme Roast Coffee), double strength, cooled
- 2 tablespoons heavy cream
- 2 large eggs, lightly beaten separately
- 1 teaspoon vanilla extract
- 3 1/2 cups baking mix
- 1/2 cup sugar
- 3/4 cup white baking chips
- 3/4 cup chocolate chips
- 1 tablespoon heavy cream
- White decorating sugar or sanding sugar
Mustard Chicken Salad
By cirql8or
2008, Ina Garten, All Rights Reserved
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved