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Recipes
Memphis-Style Hickory-Smoked Beef and Pork Ribs
By cirql8or
Recipe courtesy The Neelys
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 2 (about 4 pounds each) slabs beef spareribs
- 2 (about 3 pounds each) slabs pork spareribs
- 2 cups Neely's BBQ Dry Rub
- Neely's BBQ Sauce, recipe follows
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
Mom's Meatloaf
By cirql8or
Recipe courtesy Charity Boyd of the South Side Soda Shop and Diner, Goshen, IN
- 1 teaspoon prepared horseradish
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef, moistened
- 1/2 onion, finely chopped
- 1 egg
- 2 teaspoons Worcestershire sauce
- 1 cup bread crumbs
- 1 cup ketchup
Roasted Branzino with Lemons
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 teaspoons olive oil
- 8 ounces pancetta, diced into 1/4-inch pieces
- Vegetable oil cooking spray
- 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
- Kosher salt and freshly ground black pepper
- 2 lemons, zested
- 1/4 cup roughly chopped fennel fronds
- 2 tablespoons chopped fresh thyme leaves
- 2 lemons, thinly sliced
- 1 medium bulb fennel, thinly sliced
- 1/2 cup white wine
- 2 tablespoons chopped fresh flat-leaf parsley
French Quarter Beignets
By cirql8or
Recipe courtesy Paula Deen
- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- 2 eggs, slightly beaten
- 1 1/4 teaspoons salt
- 1 cup evaporated milk
- 7 cups bread flour
- 1/4 cup shortening
- Nonstick spray
- Oil, for deep-frying
- 3 cups confectioners' sugar
Talkin' Trail Mix
By cirql8or
Recipe courtesy Sandra Lee
- 1 bag (6 ounces) slivered almonds
- 1/2 cup shelled pumpkin seeds (pepitas)
- 1/2 cup shredded sweetened coconut
- 1/2 cup dried cranberries (recommended: Ocean Spray Craisins)
- 1/2 cup milk chocolate chips
Lemon-Basil Potatoes
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 16 baby new potatoes, halved
- 2 cups low-sodium chicken stock
- 1/2 cup fresh lemon juice, plus 2 teaspoons
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh basil leaves
May Day Centerpiece Cake
By cirql8or
Recipe courtesy Sandra Lee
- 2 (10-inch) layers of unfrosted store-bought cake
- 1 (16-ounce) container lemon frosting
- 4 (16-ounce) containers whipped supreme vanilla frosting
- Red food coloring
- Strawberry extract
- Green food coloring
- Mint extract
- Blue food coloring
- Cherry extract
- 8 to 12 cupcakes, unfrosted
- Edible flowers, for garnish
Parmesan-Roasted Broccoli
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Profiteroles with Hazelnut Mascarpone
By cirql8or
Recipe courtesy Anne Burrell
- 1/2 cup water
- 4 tablespoons unsalted butter
- Pinch salt
- 1/2 cup all-purpose flour
- Pinch ground cinnamon
- 2 large eggs
- 2 cups heavy cream, very cold
- 2 cups mascarpone, room temperature
- 1/2 cup praline paste
- Chocolate Sauce, to serve, recipe follows
- 1/4 cup hazelnuts, toasted and chopped, for garnish
- 4 ounces semisweet or dark chocolate
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup
- 1 good pinch ground cinnamon
Triple Chocolate Brownies
By cirql8or
Recipe courtesy Nigella Lawson
- 3 sticks plus 2 tablespoons unsalted butter
- 12 ounces best-quality bittersweet chocolate
- 6 eggs
- 1 3/4 cups superfine sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 cup white chocolate buttons, chips, or morsels
- 1/2 cup semisweet chocolate buttons, chips or morsels
- Approximately 2 teaspoons confectioners' sugar, for garnish
- Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.