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Recipes
Shelbi's Butter Cookies
By cirql8or
Recipe courtesy The Neelys
- 3 1/2 cups all-purpose flour, plus more for work surface
- 3/4 teaspoon salt
- 3 1/2 sticks unsalted butter, softened
- 1 1/4 cups sifted sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Chicken Enchiladas
By cirql8or
Recipe courtesy Tyler Florence
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Savory Grilled Chicken Sauce
By cirql8or
Recipe courtesy Paula Deen
- 1/2 cup distilled vinegar
- 1/2 cup lemon juice
- 1/2 cup corn oil
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons dry mustard
- Sprinkle cayenne pepper
Buff Smoothie
By cirql8or
Recipe courtesy Alton Brown, 2009
- 4 ounces plain, low-fat soy milk
- 4 ounces acai, grape, or pomegranate juice
- 4 ounces frozen banana
- 4 ounces frozen strawberries
- 4 ounces frozen blueberries
- 4 ounces frozen peaches
Baked Pommes Frites
By cirql8or
Recipe courtesy Michael Chiarello
- 6 russet potatoes
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Philly Dutch-style Funnel Cakes
By cirql8or
Recipe courtesy Dave Lieberman
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 cups milk
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1/2 stick butter, melted
- 4 cups vegetable oil
- Powdered sugar, for dusting
Pressed Cheese Sandwiches
By cirql8or
Recipe courtesy Alex Guarnaschelli
- 5 tablespoons olive oil
- 1/2 teaspoon aleppo pepper
- 2 cloves garlic, peeled and pressed
- 8 large slices sourdough rye bread
- 16 ounces mozzarella cheese, cut into 16 slices
- Coarse sea salt and freshly ground black pepper
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Pickled Scallions, recipe follows
- 3 tablespoons red wine vinegar
- Splash extra-virgin olive oil, about 1 tablespoon
Kim Morrison's Real Vanilla Buttercream Frosting
By cirql8or
Recipe courtesy Kim Morrison's Cakes for Occasions, Spring Mills, PA
- 3 cups plus 2 tablespoons sugar
- 1 cup water
- 1 cup egg whites
- 1 1/2 pounds butter (6 sticks), softened
- 2 teaspoons vanilla extract
- Special Equipment: candy thermometer
Frothy Chocolate Espresso Shake
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 1/2 cup water
- 1/4 cup gourmet hot chocolate mix (recommended: Marie Belle)
- 2 teaspoons instant espresso powder
- 1 cup fat free milk
- 1 pint reduced fat frozen vanilla yogurt, softened
- 2 teaspoons vanilla extract
Provencal Vegetable Soup
By cirql8or
Copyright 2005, Barefoot in Paris, All Rights Reserved
- 2 tablespoons good olive oil
- 2 cups chopped onions (2 onions)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
- 3 cups 1/2-inch-diced carrots (1 pound)
- 1 1/2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 quarts homemade chicken stock or canned broth
- 1 teaspoon saffron threads
- 1/2 pound haricots verts, ends removed and cut in 1/2
- 4 ounces spaghetti, broken in pieces
- 1 cup Pistou, recipe follows
- Freshly grated Parmesan, for serving