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Recipes
Memphis Monte Cristo
By cirql8or
Recipe courtesy The Neelys
- 2 tablespoons vegetable oil
- 4 eggs
- 1/4 cup heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup Neely's BBQ sauce
- 8 slices hearty white sandwich bread
- 8 thin slices deli smoked Gouda
- 8 thin slices deli honey baked ham
- 8 thin slices deli smoked turkey
- Neely's Dry Rub, for dusting, optional
Peanut Butter Pie
By cirql8or
Recipe courtesy The Neelys
- 1/3 cup heavy cream
- 1/4 cup light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 4 ounces semisweet chocolate, finely chopped
- 8 ounces cream cheese, at room temperature
- 3/4 cup confectioners' sugar, plus 2 tablespoons, divided
- 3/4 cup creamy peanut butter, at room temperature
- 1 cup heavy whipping cream, plus whipped cream, for garnish, optional
- 1 teaspoon vanilla extract
- 2 ounces shaved milk chocolate
- Chopped peanuts, optional
Peanut Butter and Jelly Cupcakes
By cirql8or
Recipe courtesy The Neelys
- 8 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup strawberry jelly
- Peanut Butter Cream Cheese Frosting, recipe follows
- Confetti pastel sprinkles, for garnish
- 1 (8-ounce) package cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 1/2 cups confectioners' sugar
Cafe Hon's Mixed Berry Pie
By cirql8or
Recipe courtesy Cafe Hon
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup chilled shortening
- 1/2 cup cold butter
- 1/2 to 13 cup ice water
- 2 cups blueberries, fresh or frozen
- 2 cups raspberries, fresh or frozen
- 1 cup blackberries, fresh or frozen
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoon butter
30 Minute Garlic-Parsley Chicken-Under-a-Brick
By cirql8or
Recipe courtesy Rachael Ray
- 4 large cloves garlic, cracked away from skin
- 1 cup flat-leaf parsley, a few generous handfuls
- 1/2 cup Marcona almonds (Spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds
- 1 lemon, grate 1 tablespoon zest then cut into wedges
- 4 bone-in, skin-on chicken breasts or thighs
- 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
- Extra-virgin olive oil, for liberal drizzling
Apple Cinnamon Oatmeal Casserole
By cirql8or
Recipe courtesy Susan Greene, aka Bubbles
- 2 cups half-and-half or milk
- 1/4 cup packed brown sugar
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 2 tablespoons ground cinnamon
- 1 cup peeled chopped apple
- 1/2 cup chopped dried apricots
- 1/4 cup chopped pecans
- 1/2 cup raisins
- 2 tablespoons dried cherries
- Cinnamon Oat Nut Topping, recipe follows
- 1/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons chopped pecans
- 3 tablespoons oats
Asparagus, Pecorino and Red Onion Salad
By cirql8or
Recipe courtesy Anne Burrell
- 1 bunch pencil asparagus, tough bottom stems removed
- 1 small red onion, finely diced
- 1 cup coarsely grated aged pecorino
- 1/2 cup red wine vinegar
- Extra-virgin olive oil
- Kosher salt
Kathleen King's Double Chocolate Almond Cookies
By cirql8or
2009, Ina Garten, All Rights Reserved
- 2 1/3 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups salted butter, softened to room temperature
- 1 cup sugar
- 1 cup firmly packed dark or light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 1/2 cups semisweet chocolate chips
- 1 cup almonds, chopped
Eggs in a Basket
By cirql8or
Recipe courtesy Dan Smith and Steve McDonagh
- 2 tablespoons butter, melted
- 24 wonton squares
- 6 slices shaved prosciutto, chopped
- 12 large eggs
- 6 tablespoons grated Parmesan
- 1 roasted red pepper, cut into thin strips
- 6 slices Brie cheese
- 12 fresh tarragon leaves
- Salt and pepper
- Special equipment: 12 cup muffin tin, pastry brush
Mexican Chicken
By cirql8or
Recipe courtesy Paula Deen
- Vegetable oil cooking spray
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 (10 3/4-ounce) can cheddar cheese soup
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (10-ounce) can tomatoes
- 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
- Unsalted butter, for greasing pan
- 1 (11 1/2-ounce) package flour tortillas
- 2 cups shredded Cheddar