Cirql8or's profile page
Recipes
Emeril's Mulligatawny Soup
By cirql8or
Recipe courtesy Emeril Lagasse
- 4 tablespoons ghee or clarified butter
- 1 1/2 pounds diced boneless, skinless chicken thighs
- 2 tablespoons garam masala
- 1 3/4 teaspoons salt
- 2 cups small diced onions
- 1/2 cup small diced carrots
- 1/2 cup small diced celery
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 cups peeled, cored and diced Granny Smith apples
- 1 cup peeled and diced Yukon gold potatoes
- 1 cup peeled and diced sweet potatoes
- 1 cup dried red lentils
- 6 cups chicken or beef stock
- 3/4 teaspoons freshly ground black pepper
- 3/4 cup diced zucchini
- 3/4 cup diced yellow squash
- 1 cup tightly packed baby spinach
- 1 (14-ounce) can unsweetened coconut milk
- 1 cup peeled, seeded and chopped tomatoes
- 1 tablespoon apple cider vinegar
- 3 cups steamed white basmati rice
- 1/2 cup toasted, finely ground cashews
- 1/4 cup chopped fresh cilantro leaves
Ricotta and Vanilla Bean Puddings
By cirql8or
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the muffin cups
- 1 (15-ounce) container whole milk ricotta cheese, at room temperature
- 1/2 cup mascarpone cheese, at room temperature
- 3 eggs, at room temperature
- 1/4 cup heavy cream
- 1/4 cup maple syrup
- 3 tablespoons sugar
- 1/8 teaspoon fine sea salt
- 1 vanilla bean
- 2 cups fresh, or frozen and thawed, cranberries
- 1/2 cup water
- 1 large orange, zested and juiced
- 1/2 cup sugar, plus extra, as needed
Mini Meatball Sandies
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1/4 cup finely crushed corn cereal (recommended: Corn Flakes)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 large egg, lightly beaten
- 1/2 tablespoon olive oil
- 1 tablespoon ketchup, plus more for serving
- 2 tablespoons grated Romano cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound (4 ounces) 96 percent lean ground beef
Chocolate-Hazelnut Dipped Fruit
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
- 2 medium bananas, peeled and cut into 16 1/2-inch slices
- 16 (1/2 cup) seedless red grapes
- 1/2 cup heavy cream
- 2 cups (12 ounces) semisweet chocolate chips
- 1 teaspoon vegetable oil
- 1 cup chopped hazelnuts, toasted* see Cook's Note
Deep-Fried Truffle Cupcakes
By cirql8or
Recipe courtesy Tariq Hanna
- 1 3/4 cups sugar
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 9 eggs, separated
- 1 cup water
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 1 cup semisweet chocolate
- 1 tablespoon butter, room temperature
- Peanut oil, for frying
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rice flour
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1 egg
- 1 1/2 (12-ounce) bottles beer
Steve's Authentic Key Lime Pie
By cirql8or
Recipe courtesy Steve Tarpin, Brooklyn, New York
- 8 ounces graham crackers, crushed
- 4 ounces butter, melted
- 1 cup canned sweetened condensed milk, chilled
- 4 egg yolks, cold
- 1/2 cup key lime juice, cold
- Whipped cream, for garnish
Morning Mango Fruit Salad with Key Lime Yogurt
By cirql8or
Recipe courtesy Sandra Lee
- 1 (16-ounce) container fresh pineapple wedges, diced
- 16 ounces frozen mango chunks, thawed
- 1 (15-ounce) can lychee fruit, drained
- 1 (15-ounce) container fresh red grapefruit segments, drained
- 3/4 cup fat-free vanilla yogurt
- 2 teaspoons key lime juice (recommended: Nellie and Joe's)
- 1 pinch cayenne pepper
- 1/2 cup fresh raspberries
Nick and Toni's Penne Alla Vecchia Bettola
By cirql8or
2009, Joseph Realmuto, All Rights Reserved
- 1/4 cup good olive oil
- 1 medium Spanish onion, chopped
- 3 cloves of garlic, diced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- Freshly ground black pepper
- 3/4 pound penne pasta
- 4 tablespoons fresh oregano
- 3/4 to 1 cup heavy cream
- Grated Parmesan cheese
Chicken and Dumplings
By cirql8or
Recipe courtesy Sandra Lee
- 1 whole store-bought roast chicken (about 2 pounds)
- 2 tablespoons vegetable oil
- 1 container (7 ounces) chopped onions
- 6 cans (14 ounces) low-sodium chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 container (14 ounces) pre-cut carrot sticks, chopped
- 1 container (14 ounces) pre-cut celery sticks, chopped
- 1 roll (16.3 ounces) golden buttermilk biscuit dough
- 1 can (10.5 ounces) condensed chicken gravy
Italian Barbecued Chicken with Polenta
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 4 bone-in chicken thigh and leg or chicken breasts
- Salt and freshly ground black pepper
- 2 teaspoons poultry seasoning
- 2 teaspoons grill seasoning
- 3 tablespoons extra-virgin olive oil
- 4 thick cut slices pancetta or bacon, chopped
- 1 medium red onion, chopped
- 2 cloves garlic, grated or finely chopped
- 1 to 2 sprigs fresh rosemary, finely chopped
- 1/4 cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 2 1/2 cups chicken stock
- 1 1/2 cups milk
- 1 cup quick cooking polenta
- 2 tablespoons butter
- 1/2 cup grated Parmiginao-Reggiano
- Torn fresh basil leaves