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Recipes
Pomegranate Cosmos
By cirql8or
2006, Ina Garten, All Rights Reserved
- 2 cups (16 ounces) good vodka (recommended: Stolichnaya or Finlandia)
- 1 cup (8 ounces) orange liqueur (recommended: Cointreau)
- 1 cup (8 ounces) pomegranate juice (recommended: Pom Wonderful)
- 1/2 cup freshly squeezed lime juice (3 limes)
- Lime peel strips, to garnish
Quick Roasted Tomato Soup
By cirql8or
Recipe courtesy Guy Fieri
- 5 pounds Roma tomatoes
- 2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
- Handful basil leaves
- 2 jalapenos
- 2 red onions quartered, skins on
- 1 head garlic, cut in 1/2, skins on
- Half bunch parsley
- Half bunch thyme
- Extra-virgin olive oil
- Salt
- Pepper
- Water, if needed
- 1/2 cup milk
- 1 loaf crusty wheat-bread
- 2 cloves garlic, minced
- 1 tablespoon red pepper flakes
- Salt and pepper
- Olive oil
- 1 pint Greek yogurt
- 1/2 bunch chives, chopped
- Salt and pepper
Fresh Lemon Mousse
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3 extra-large whole eggs
- 3 extra-large eggs, separated
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Kosher salt
- 1 cup heavy cream
- 1/2 cup good bottled lemon curd, at room temperature
- Sweetened Whipped Cream, recipe follows
- Sliced lemon, for garnish
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract
French Onion Soup
By cirql8or
Recipe courtesy Paula Deen
- 8 onions, sliced
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons all-purpose flour
- 8 cups beef stock
- 1/4 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper
- 1 loaf French bread
- 2 cups grated Gruyere
T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs
By cirql8or
Recipe courtesy Rachael Ray
- 6 (1-inch-thick) T-bone steaks
- 1/4 cup extra-virgin olive oil, plus some for drizzling
- 6 vine-ripe tomatoes, tops removed, seeds scooped out
- Salt and pepper
- 3 slices good quality bread, crusts trimmed, torn into pieces
- 1/2 cup pitted good quality green or black olives, a couple of handfuls
- 3 handfuls flat-leaf parsley tops
- 5 to 6 stems fresh sage, stripped
- 3/4 cup grated Romano, 3 handfuls
- 2 cups arugula, chopped
- 1 cup (20 leaves) shredded or torn basil
- 1/2 lemon, juiced
Sam Choy's Hummingbird
By cirql8or
Recipe courtesy Sam Choy, 2005
- 1/2 ripe banana
- 2 ounces rum cream
- 3/4-ounce coffee liqueur
- 2 ounces strawberry syrup
- 1 scoop crushed ice
Eggnog Hot Chocolate
By cirql8or
"A delightful way to liven up your hot chocolate
- 2 1/2 cups milk
- 12 ounces bittersweet chocolate chips
- 4 cups eggnog
- 1 teaspoon vanilla extract
- 1/4 cup coffee flavored liqueur (optional)
- whipped cream (optional)
- 8 cinnamon sticks, garnish (optional)
Chocolate and Strawberry Stuffed French Toast
By cirql8or
2007, Ellie Krieger All rights reserved
- 3 eggs
- 1 1/4 cups nonfat milk
- 1/2 teaspoon vanilla extract
- 1/4 cup part-skim ricotta cheese
- 8 slices of whole-wheat sandwich bread, crusts removed
- 1 (8-ounce) container strawberries, hulled and sliced
- 4 teaspoons bittersweet chocolate chips
- Cooking spray
- 2 teaspoons confectioners' sugar
Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a. "Poire Belle Helene")
By cirql8or
Recipe courtesy Tyler Florence
- 6 cups water
- 3 cups sugar
- 2 cinnamon sticks
- 1 lemon, zested
- 1 vanilla bean
- 6 firm pears such as Bosc or Bartlett
- 1 1/2 cups heavy cream
- 12 ounces bittersweet chocolate, roughly chopped
- 1 1/2 tablespoons unsalted butter
- 1 quart store-bought vanilla-bean ice cream
- Wafer cookies, for serving
Emeril's Moroccan-Style Braised Chicken Thighs with Preserved Lemons and Green Olives
By cirql8or
Recipe courtesy Emeril Lagasse, 2007
- 2 tablespoons olive oil
- 6 medium chicken thighs
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 onion, julienned
- 3 cloves garlic, slivered
- 2 cinnamon sticks
- 1 bay leaf
- 1/2 teaspoon ground ginger
- 1/4 teaspoon powdered saffron threads
- 1 1/2 cups chicken stock, low sodium canned chicken broth or water
- 1 cup pitted mild green olives, such as cerignola, rinsed if salty
- Peel of 1 or 2 preserved lemons, to taste
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- Lemon juice, to taste, optional