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Recipes
Fondue Vudu
By cirql8or
Recipe courtesy Alton Brown
- 1 clove garlic, halved
- 1 (12-ounce) bottle hard apple cider
- 2 tablespoons lemon juice
- 1 tablespoon brandy
- Pinch kosher salt
- 5 ounces (2 cups) Gruyere, grated
- 5 ounces (2 cups) Smoked Gouda, rind removed, grated
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/4 teaspoon curry powder
- Several grinds fresh ground black pepper
Chicken Parmesan
By cirql8or
Recipe courtesy Tyler Florence
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 (8-ounce) ball fresh buffalo mozzarella, water drained
- Freshly grated Parmesan
- 1 pound spaghetti pasta, cooked al dente
The Ultimate Coleslaw
By cirql8or
Recipe courtesy Tyler Florence, 2007
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- Drizzle extra-virgin olive oil
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar or pinch
- 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
Chocolate Bread Pudding with Rum Toffee Sauce
By cirql8or
Recipe courtesy Bobby Deen
- 1 loaf Hawaiian bread, cut into 1-inch cubes
- 2 cups heavy whipping cream, divided
- 2 cups whole milk
- 1 cup sugar, plus 2 tablespoons, divided
- 1/2 stick butter, melted
- 4 large eggs
- 8 (1-ounce) squares semisweet chocolate, finely chopped
- 1 cup chopped pecans
- Rum Toffee Sauce, recipe follows
- 2 cups firmly packed brown sugar
- 2 sticks butter
- 3/4 cup heavy whipping cream
- 3/4 cup dark rum
- 1 teaspoon vanilla extract
Simple Salad with Balsamic Vinaigrette
By cirql8or
Recipe courtesy Dan Smith and Steve McDonagh
- 2 bags ready to use mesclun greens
- Pinch salt
- Freshly ground black pepper
- Balsamic Vinaigrette, recipe follows
- 1 pint grape tomatoes
- 1 yellow bell pepper, seeded, halved and thinly sliced
- 1 shallot, peeled and roughly chopped
- 1 tablespoon chopped fresh basil leaves
- 1/4 cup balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup olive oil
Wedding Cake Cookies
By cirql8or
Recipe courtesy Mari Artinian, Glen Head, New York
- 3 1/2 cups all-purpose flour, plus some for dusting
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 2 sticks unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 extra-large eggs
- 1 1/2 teaspoons vanilla extract
- Royal icing, fondant, or cookie glaze, for decorating
Gina's Brown Sugar Bacon
By cirql8or
Recipe courtesy The Neelys
- 1/4 cup light brown sugar
- 1/2 teaspoon cayenne
- 1/4 teaspoon fresh ground black pepper
- 1/2 pound thick-cut bacon, 8 slices
Orange Scented Mashed Sweet Potatoes
By cirql8or
Recipe courtesy Rachael Ray
- 2 1/2 pounds sweet potatoes, peeled and cut into small chunks or thin slices
- Salt
- 1 tablespoon oil, extra-virgin olive oil or vegetable oil
- 2 slices smoky bacon, finely chopped
- 1 orange, zested and juiced
- Chicken stock, as needed
- 1 teaspoon coriander, 1/3 palmful
- 1/2 teaspoon ground cumin, 1/3 palmful
- 1/4 teaspoon ground cinnamon
- A few dashes hot sauce, to taste
Chicken Noodle Soup
By cirql8or
Recipe courtesy Tyler Florence
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 ribs celery, sliced
- 1 bay leaf
- 4 fresh thyme sprigs
- 3 quarts low-sodium chicken broth
- 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
- 4 black peppercorns
- Kosher salt
- Grated Parmigiano-Reggiano, for garnish
- 1 medium onion, diced
- Olive oil
- 6 links organic chicken-apple sausage meat
- 1 egg
- 1 teaspoon fresh thyme leaves
- 1 handful fresh parsley leaves
- 1/4 cup grated Parmigiano-Reggiano
- 2 pounds frozen cheese tortellini, store bought
- Kosher salt and freshly ground black pepper
Great Grilled Asparagus
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1 lemon, zested and juiced
- Kosher salt
- 2 pounds asparagus
- 2 tablespoons olive oil
- Freshly ground black pepper