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Recipes
Cape Cod Chopped Salad
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 8 ounces thick-cut bacon, such as Niman Ranch
- 8 ounces baby arugula
- 1 large Granny Smith apple, peeled and diced
- 1/2 cup toasted walnut halves, coarsely chopped (see note)
- 1/2 cup dried cranberries
- 6 ounces blue cheese, such as Roquefort, crumbled
- 3 tablespoons good apple cider vinegar
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 1/2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup good olive oil
White Russian Brownies
By cirql8or
"A little sinful. A treat for the 'big kids'
- 4 tablespoons butter, softened
- 1 1/4 cups white sugar
- 2 egg
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup coffee flavored liqueur
- 1 pound cream cheese, softened
- 1 egg
- 1/4 cup white sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter, softened
- 1/4 cup vodka
Peach Glazed Ham
By cirql8or
Recipe courtesy The Neelys
- 3 cups peach nectar
- 1 (1-inch) piece ginger, smashed
- 1/2 lemon, juiced
- 4 cloves garlic, smashed
- 1/4 cup Dijon mustard
- 1 cup brown sugar
- 1 (14-pound) precooked ham
- 3 whole peaches
Caipirinha Cocktail
By cirql8or
Recipe courtesy Dave Lieberman
- 2 tablespoons turbinado sugar
- 1 lime, cut into wedges
- Ice cubes
- 2 shots Cacacha or white rum
- Club soda
Gina's Homemade Lemonade
By cirql8or
Recipe courtesy The Neelys
- 2 cups sugar
- 2 cups water
- 1 gallon cold water
- 2 cups fresh lemon juice
- 1 lemon, sliced, plus 1 lemon, cut into wedges, for garnish
- Ice
French Onion Soup
By cirql8or
Recipe courtesy Sandra Lee
- 5 small onions, thinly sliced
- 2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)
- 2 cans (10 ounces) beef consomme (recommended: Campbell's)
- 1 packet onion soup mix (recommended: Lipton's)
- 8 slices French bread, about 1 inch thick
- 1 cup shredded Gruyere
The Classic Swiss Fondue
By cirql8or
Recipe courtesy Paula Deen
- 2 cups grated Gruyere
- 2 cups grated Swiss
- 2 to 3 tablespoons all-purpose flour
- 2 1/2 cups dry white wine
- 1/4 cup kirsch liqueur
- Freshly grated nutmeg
Roasted Sweet Potatoes with Honey Butter
By cirql8or
Recipe courtesy Tyler Florence
- 4 sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
- 1/4 cup honey
- 2 teaspoons ground cinnamon
- Salt and freshly ground black pepper
Hot Spiced Sangria
By cirql8or
Recipe courtesy Sandra Lee
- 2 (750 milliliter) bottles Rioja (Spanish red wine)
- 1 cup brandy
- 1 bag frozen cherries
- 1 bag frozen peaches
- 1 orange, sliced
- 2 cinnamon sticks
- 1 cup simple syrup, recipe follows
- Orange peel, for garnish
Cheddar Dill Cornbread
By cirql8or
2008, Ina Garten, All Rights Reserved
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1 cup minced fresh dill