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Recipes
Chocolate-Banana Filled Crepes
By cirql8or
Recipe courtesy Paula Deen
- 1 cup all-purpose flour
- Pinch salt
- 1 egg
- 1 egg yolk
- 1 1/2 to 2 cups milk
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1 jar hazelnut chocolate spread
- 5 bananas, sliced
- 1 can whipping cream
Michael's Italian Manhattan
By cirql8or
Recipe courtesy Michael Chiarello
- 16 ice cubes
- 4 orange slices
- 8 maraschino cherries
- 10 ounces Kentucky bourbon whiskey (recommended: Maker's Mark)
- 4 ounces vermouth
- 3 ounces Italian bitters (recommended: Campari)
- 3 teaspoons sugar, optional
Devil's Food Cupcakes with Chocolate Icing
By cirql8or
2007 Ellie Krieger All Rights Reserved
- Paper cupcake liners
- 1/2 cup whole-grain pastry flour
- 1/2 cup cake flour
- 1/2 cup natural cocoa
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup reduced-fat sour cream
- 1/4 cup lowfat buttermilk
- 2 tablespoons unsalted butter
- 1/4 cup canola oil
- 1/2 cup dark brown sugar
- 1 egg
- 1 egg white
- 1/2 cup confectioners' sugar
- 1 tablespoon nonfat milk, plus more if needed
- 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids) finely chopped
- 1 1/2 tablespoons whipped cream cheese
- 2 tablespoons confectioners' sugar
Molten Chocolate Cinnamon Pots
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 8 tablespoons unsalted butter, plus extra for ramekins
- 1 cup sugar, plus 1 tablespoon, for ramekins
- 10 ounces semisweet chocolate
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons all-purpose flour
Eggs a la Paloma
By cirql8or
Recipe courtesy Daisy Martinez, 2008
- 1 tablespoon olive oil
- 2 tablespoons grated onion
- 1 clove garlic
- 1 1/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (8-ounce can) Spanish style tomato sauce
- 1/4 cup vegetable stock or water
- 1 1/2 cups (removed from casing and crumbled) Mexican chorizo
- 2 Hass avocados
- 1 lime, juiced
- Sea salt and freshly ground black pepper
- Vegetable oil cooking spray
- 1 dozen eggs
- 1 cup shredded Oaxaca cheese (see Cook's Notes) or mozzarella cheese
- 1/2 cup crema Mexicana (see Cook's Notes) or sour cream
- Minced fresh cilantro leaves, for garnish
- Special Equipment: 6 (5 1/2 by 1-inch or similar size) flameproof casseroles
Chocolate Almond Fondue
By cirql8or
Recipe courtesy Sandra Lee
- 1 1/4 cups half-and-half
- 1 teaspoon almond extract
- 24 ounces semisweet chocolate chips
- 1/2 cup amaretto
- Strawberries, desired amount
- Bananas, desired amount
- Pound cake, desired amount
- Butter cookies, desired amount
- Apples, desired amount
Chocolate Cupcakes and Peanut Butter Icing
By cirql8or
2006, Barefoot Contessa at Home, All Rights Reserved
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup good cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- Kathleen's Peanut Butter Icing, recipe follows
- Chopped salted peanuts, to decorate, optional
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
Best Ever Green Bean Casserole
By cirql8or
Recipe courtesy Alton Brown, 2007
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Mama Neely's "Sock It To Me" Cake
By cirql8or
Recipe courtesy The Neelys
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk
- 2 tablespoons lemon juice
- 1 package golden cake mix
- 4 large eggs
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
Chicken and Vegetable Ribbons en Papillote with Emeril's Lemon Butter Sauce
By cirql8or
Recipe courtesy Emeril Lagasse
- 1 large zucchini, peeled and trimmed
- 1 large carrot, peeled and trimmed
- 3 tablespoons cold unsalted butter, cut into slivers
- 1 tablespoon minced shallots
- 1 3/4 teaspoons herbes de Provence, divided
- 1/2 teaspoon minced garlic
- 1 1/4 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 4 (6 to 8-ounce) boneless, skinless chicken breasts
- 4 (16 by 24-inch) pieces parchment paper
- 4 teaspoons dry white wine
- 1 large egg white, lightly beaten, optional
- Emeril's Lemon Butter Sauce, recipe follows
- 4 sprigs parsley, garnish