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Recipes
Fall Fondue with Gouda
By cirql8or
From Food Network Kitchens
- 8 ounces Gouda, rind removed and shredded
- 4 ounces aged Gouda, rind removed and shredded
- 3/4 cup whole milk
- 1/2 teaspoon cornstarch
- 1 tablespoon unsalted butter
- 1 to 2 tablespoons apple brandy (recommended: Calvados)
- Bread cubes
- Boiled baby potatoes
- Diced apples
- Diced pears
Watermelon Mojito
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 2 1/2 to 3 pounds watermelon flesh, pits removed
- 1/2 cup fresh lime juice
- 1/4 cup packed mint leaves, plus more for garnish
- 2 1/2 cups white rum
- 1/4 cup agave syrup
Spinach Salad with Warm Bacon Dressing
By cirql8or
Recipe courtesy The Deen Family
- 5 slices bacon
- 1 1/2 tablespoons finely chopped shallot
- 1/2 cup red wine vinegar
- 2 tablespoons honey mustard, or more to taste
- Salt and freshly ground black pepper
- 8 cups fresh spinach leaves, stems removed
- 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced
- 1/2 red onion, thinly sliced
Roasted Asian Chicken Wings
By cirql8or
Recipe courtesy Emeril Lagasse
- 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
- 1 tablespoon Emeril's Asian Essence
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 cups fresh orange juice
- 1 cup canned pineapple juice
- 1 cup sugar
- 1/2 cup soy sauce
- 1/2 cup mirin
- 2 tablespoons orange zest
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onions
- 1 tablespoon sesame oil
- 3/4 teaspoon crushed red pepper
- 2 tablespoons sesame seeds
- 2 tablespoons diagonally sliced green onions, for garnish
Chocolate Chip Ball Surprise
By cirql8or
Recipe courtesy Theresa Cannavo, Winsted, Connecticut
- 1/2 cup unsalted butter, room temperature
- 2 cups creamy peanut butter
- 3 cups confectioners' sugar
- 3 cups crispy rice cereal, crushed (recommended: Rice Krispies)
- 1 cup semisweet mini chocolate morsels
- 2 (12-ounce) packages semisweet chocolate morsels
Coconut Hot Chocolate
By cirql8or
Recipe courtesy The Neelys
- 3 cups milk
- 1 cup heavy cream
- 1 1/2 teaspoons coconut extract
- 6 ounces white chocolate, chopped
- Coconut liqueur
- Whipped topping, for garnish
- Shaved dark chocolate for garnish
- Shredded sweetened coconut, for garnish
Garlicky Creamed Corn and Spinach
By cirql8or
Recipe courtesy Rachael Ray
- 2 tablespoons butter
- 4 ears corn, kernels scraped from cob
- 2 large cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 1/2 cup heavy cream
- Freshly grated nutmeg, to taste
- 2 bundles fresh farm spinach, about 1/2 pound trimmed weight, chopped
Pistachio Poppy Bread
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 3 tablespoons butter, room temperature, plus extra for loaf pan
- 2 cups all-purpose flour, plus more for loaf pan
- 1 3/4 cups whole shelled unsalted pistachios
- 1/4 cup poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt, plus pinch sea salt
- 1/2 cup sugar
- 1 egg
- 3/4 cup whole milk
- 1/2 orange, zested
- Creamed honey, for serving
Strawberry Tart
By cirql8or
Recipe courtesy Anne Burrell
- 1 1/2 sticks cold butter, cut into pea-size pieces
- 1 cup all-purpose flour, plus extra for dusting
- 3/4 cup sliced almonds, toasted
- Pinch kosher salt
- 1 egg yolk
- 3 to 4 tablespoons ice water
- 2 cups heavy cream
- 1 cup sugar
- 1 vanilla bean, scraped
- 4 eggs
- 1/3 cup cornstarch
- 1/2 cup milk
- 1 quart fresh strawberries, topped and sliced
- Powdered sugar, for garnish
Mac and Cheese
By cirql8or
2008, Ina Garten, All Rights Reserved
- 2 tablespoons unsalted butter
- Good olive oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
- 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
- 3 tablespoons cream sherry
- Kosher salt
- 1 pound pasta, such as cavatappi
- 3 ounces white truffle butter (recommended: D'Artagnan)
- 1/2 cup all-purpose flour
- 1 quart whole milk, scalded
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 garlic cloves, chopped
- 3 tablespoons freshly chopped parsley leaves
- 1 1/2 cups fresh white bread crumbs