Cirql8or's profile page
Recipes
Beignets with a Cafe au Lait Creme Anglaise
By cirql8or
Recipe courtesy Emeril Lagasse, 2005
- 1 cup whole milk
- 1 1/2 ounces (3 tablespoons) unsalted butter
- 3/4-ounce yeast (3 packets active dry yeast)
- 1/4 cup granulated sugar
- 1/3 cup powdered milk/milk solids
- 1 large egg, beaten
- 1 1/2 teaspoons salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups bread flour
- 1 recipe Cafe Au Lait Creme Anglaise, recipe follows
- Confectioners' sugar, for serving
Chocolate-Almond Layered Cheesecake
By cirql8or
Crust: Preheat the oven to 350°F
- 8 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
- 2/3 cup(s) almonds, finely chopped
- 1 1/4 cup(s) vanilla wafers, finely crushed
- 1/3 cup(s) butter, melted
- 8 ounce(s) cream cheese, softened
- 1 cup(s) sugar
- 3 eggs
- 1 cup(s) sour cream
- 1/4 cup(s) almond-flavored liqueur
- 1/4 teaspoon(s) salt (optional)
Creme de Menthe Brownies
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1 (19.5-ounce) box milk chocolate brownie mix (recommended: Pillsbury)
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup plus 2 teaspoons creme de menthe liqueur, divided
- 1/2 cup chopped creme de menthe thins, about 18 (recommended: Andes)
- 1 (8-ounce) package cream cheese, softened (recommended: Philadelphia)
- 1/2 cup sugar
Loin of Pork with Fennel
By cirql8or
2006, Barefoot Contessa Family Style, All Rights Reserved
- Good olive oil
- 1 tablespoon unsalted butter
- 2 cups sliced yellow onions (2 onions)
- 2 cups sliced fennel (1 large bulb - remove core before slicing)
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons minced garlic (2 large cloves)
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon Pernod or white wine
- 3 cups fresh bread crumbs (remove crusts)
- 1 (3 1/2-pound) loin of pork, butterflied (ask butcher to butterfly)
Buttered Egg Noodles
By cirql8or
Recipe courtesy Tyler Florence
- Kosher salt
- 1 pound dried egg noodles
- 1/4 cup roughly chopped fresh flat-leaf parsley
- 2 tablespoons butter
Peaches and Cream Bread Pudding with Amaretto Sauce
By cirql8or
Recipe courtesy Emeril Lagasse
- 4 tablespoons unsalted butter, softened, plus 4 tablespoons melted
- 6 cups 1-inch cubes of day-old bread
- 2 cups heavy cream
- 2 cups milk
- 2 pounds peaches, peeled and seeded, cut into 1-inch chunks
- 1 cup sugar
- 5 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 1 stick butter
- 1 cup heavy cream
- 1 cup sugar
- 2 egg yolks
- 1/3 cup amaretto
Lemonade
By cirql8or
Recipe courtesy EatingWell
- 1/2 cup lemon juice
- 1/3 cup sugar (or more to taste)
- 3 cups cold water
Chocolate Fondue
By cirql8or
Recipe courtesy Rachael Ray
- 3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
- 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
- 2 tablespoons Frangelico or Amaretto liqueur, optional
- 1/4 cup finely chopped hazelnuts or almonds, optional
- Hazelnut or almond biscotti
- Salted pretzel sticks
- Cubed pound cake
- Sliced bananas
- Stem strawberries
- Sectioned navel oranges
- Ripe fresh diced pineapple
Tortilla Casserole
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 8 corn tortillas
- 1 1/4 cups chicken broth, divided
- 2 tablespoons olive oil
- 1 cup frozen chopped onions
- 1 cup frozen chopped green pepper
- 1 1/2 tablespoons minced garlic
- 1 (8-ounce) package fresh sliced mushrooms
- 1 pound ground turkey breast
- 2 cups plain yogurt
- 1 (15-ounce) can diced tomatoes
- 3 tablespoons fine flour (recommended: Wondra Flour)
- 2 tablespoons chili seasoning
- 1 (15-ounce) can artichoke hearts in water, drained and chopped
- 1 1/2 cups organic shredded jack cheese
- 1/2 cup crushed baked tortilla chips
Buttermilk Biscuits
By cirql8or
Recipe courtesy Tyler Florence, 2007
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
- 1 1/2 to 2 cups buttermilk, plus additional for brushing