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Recipes
Vanilla Scented Pears
By cirql8or
Recipe courtesy Sandra Lee
- 1 can (15 1/4 ounces) sliced pears in honey syrup, drained and syrup reserved (recommended: Del Monte)
- 2 tablespoons pear brandy
- 1 vanilla bean, scraped
- 1 (4-pack) vanilla pudding (recommended: Hunt's Snack Pack)
- 1 package (4 ounces) store bought prepared crepes
Zentini (Ginger Martini)
By cirql8or
Recipe courtesy Guy Fieri, 2007
- 2 ounces vodka (recommended: Grey Goose)
- 2 ounces Zentini Syrup, recipe follows
- Small sprig fresh mint
- 1/2 lime, juiced
- 4 cups water
- Small piece fresh ginger, sliced into coins
- 2 cups sugar
Fettuccini with Garden Vegetables and Greens
By cirql8or
Recipe courtesy Rachael Ray
- Salt
- 12 ounces fettuccini
- 3 tablespoons extra-virgin olive oil
- 1 small onion, very thinly sliced
- 2 cloves garlic, chopped or sliced
- 2 medium zucchini, cut julienne or matchsticks
- 2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
- 1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
- A generous handful basil leaves, shredded
- 1/2 cup grated pecorino, plus more for serving
- Freshly ground black pepper
- 8 to 10 leaves green or red leaf lettuce, shredded
Apple Crisp
By cirql8or
Recipe courtesy Bob Kellermann
- 10 cups apples, peeled and sliced
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3/4 cup sugar
- 1/2 cup golden raisins
- 1 1/2 sticks butter
- 1 1/4 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 1 1/2 cups oats
- 2 tablespoons lemon zest
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- Vegetable oil or cooking spray
Pea Whipped Potatoes
By cirql8or
Recipe courtesy Michael Chiarello
- 1 1/2 pounds fresh or frozen peas
- 2 pounds russet potatoes, peeled and cut into large chunks
- 1/2 cup unsalted butter, at room temperature
- 1 tablespoon minced garlic
- 2 cups heavy cream
- Salt and freshly ground black pepper
- Grated Parmesan, if desired
Veggie Basket with Smokey Ranch Dip
By cirql8or
Recipe courtesy Dan Smith and Steve McDonagh
- 1 cup sour cream
- 1 cup mayonnaise
- 1/4 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika)
- 2 teaspoons honey
- 1 large bell pepper, hollowed out for presentation
- Green beans
- Asparagus spears
- Broccoli florets
- Rainbow carrots
- Baby yellow carrots
- Baby heirloom tomatoes
- Baby fennel, sliced
- Icicle and big red radishes
- Cucumbers, sliced
- Jicama, peeled and cut into sticks
- Yellow summer squash, cut into coins
- Purple bell peppers, seeded and cut into strips
Pastina with Peas and Carrots
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 cup low-sodium chicken stock
- 1 cup frozen petite peas, thawed
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- Kosher salt
- 2 tablespoons chopped fresh basil leaves
Strawberry and Rosemary Scones
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary leaves
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 cup heavy cream
- 1/3 cup strawberry jam
- 1/4 cup fresh lemon juice, from 1 large lemon
- 2 cups powdered sugar
- 1 to 2 tablespoons water
Gina's Spiked Sweet Tea
By cirql8or
Recipe courtesy The Neelys
- 2 quarts water
- 4 hibiscus tea bags
- 1 cup superfine sugar
- 1 bunch mint leaves, reserve 10 sprigs, for garnish
- 2 cups sweet tea vodka, chilled (recommended: Firefly)
- 2 lemons, sliced
- Crushed ice
- Mint, for garnish
Grapefruit and Onion Salad
By cirql8or
Recipe courtesy Robin Miller
- 2 grapefruits, peeled
- 1/2 red onion, peeled
- 2 teaspoons olive oil
- 2 teaspoons sherry vinegar
- Pinch each salt and ground black pepper
- 1 teaspoon poppy seeds