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Recipes
BLT Salad
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 1/3 cup extra-virgin olive oil, plus a drizzle
- 6 slices thick cut bacon, chopped
- 1 clove garlic, grated or minced and crushed with flat blade of a knife
- 1 tablespoon Dijon mustard
- 2 tablespoons white balsamic vinegar or white wine vinegar
- Salt and freshly ground black pepper
- 3 tablespoons chopped chives
- 1 large heart romaine lettuce
- 1 head Traviso lettuce or radicchio
- 1 pint multi colored, red or yellow cherry tomatoes
Fried Goat Cheese Salad with Grilled Sweet Corn
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1 ear corn, shucked 1 tablespoon olive oil, plus extra-virgin olive oil, for drizzling
- 10 ounces goat cheese, softened
- 1 lemon, zested
- 1/4 cup freshly chopped parsley leaves
- Vegetable oil, for frying
- 2 eggs 2 cups panko crumbs Salt
- 10 ounces baby greens 1/2 lemon, juiced
Baked French Toast Casserole with Maple Syrup
By cirql8or
Recipe courtesy Paula Deen
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Mango and Rose Water Sorbet
By cirql8or
Recipe courtesy Ingrid Hoffmann, 2008
- 1 cup sugar
- 3/4 cup water
- 1 lime, zest finely grated
- 3 ripe mangos, cut into chunks and frozen (about 2 cups)
- 2 cups ice cubes
- 1/2 cup crisp white wine, such as Pinot Grigio
- 1 teaspoon rose water (or orange blossom water)
- Fresh mint leaves, for garnish
Grown Up Grilled Cheese Sandwich
By cirql8or
Recipe courtesy Michael Chiarello
- 1 loaf Italian bread such as ciabatta
- 1 pound Teleme or Brie cheese
- 1 pound sliced smoked ham (applewood if available)
- Butter
- 3 to 4 tablespoons Dijon mustard
- 1 cup roasted red peppers
Tomato Soup
By cirql8or
Recipe courtesy The Neelys
- 3 pounds, medium plum tomatoes, halved lengthwise
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- Pinch sugar
- 3 tablespoons butter
- 4 shallots, chopped
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 1/2 teaspoon cayenne
- 1 cup heavy cream
- 3 tablespoons chiffonade fresh basil leaves
Lemony Haricots Verts
By cirql8or
Recipe courtesy Sandra Lee
- 12 ounces frozen haricots verts, or petit green beans (recommended: C and W)
- 2 teaspoons lemon zest
- 1 teaspoon lemon pepper (recommended: Lawry's)
- 1 tablespoon butter
- Salt and pepper
Mint Julep
By cirql8or
Recipe courtesy Bobby Flay
- 5 fresh mint leaves, plus a few mint sprigs, for garnish
- 1 teaspoon sugar
- Shaved ice
- 2 1/2 ounces bourbon whiskey
- Lemon slice, for garnish, optional
- Orange slice, for garnish, optional
- Maraschino cherry, for garnish, optional
Grilled Peach Salad
By cirql8or
Recipe courtesy Paula Deen
- 3 tablespoons rice wine vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 3 peaches, pits removed and cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon salt
- 5 cups mesclun greens mix
- 1/2 cup chopped pecans
- 1/3 cup crumbled feta cheese
Scalded Corn Cakes
By cirql8or
Recipe courtesy Bob Kellermann
- 1 teaspoon salt
- 2 cups boiling water
- 1 1/4 cups white cornmeal
- Vegetable oil or bacon drippings, enough to fill skillet 1-inch deep