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Recipes
Sunburst Cherry Blossom Pie
By cirql8or
Recipe courtesy Dennis McKinney, Oklahoma City, Oklahoma
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup butter flavored shortening, chilled (recommended: Crisco)
- 1/2 cup ice cold water (plus 1 tablespoon)
- Leftover crust
- 8 red cherries
- 15 dried cherries
- 1 tablespoon baking glitter, if desired
- 1 (12-ounce) frozen package dark sweet cherries, thawed, (recommended: Dole)
- 21/2 cups frozen, pitted red tart cherries, thawed
- 1/2 cup dried cherries
- 3 tablespoons melted butter
- 1/4 cup tart cherry juice concentrate
- 3 drops almond extract
- 3 drops red food coloring
- 1 1/3 cups granulated sugar
- 1/2 vanilla bean pod (extracted seeds only)
- 1/4 cup minute tapioca (recommended: Kraft)
- 1 tablespoon cream
- 1 tablespoon granulated sugar
- 1/4 cup powdered sugar
- 2 tablespoons cream
Crepe Quiche Lorraine
By cirql8or
Recipe courtesy Alton Brown
- 2 teaspoons butter
- 1/2 cup yellow onion, sliced
- 4 strips cooked bacon, crumbled
- 8 eggs
- 12 ounces milk
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 6 ounces cheddar, shredded
- 6 savory crepes, recipe follows
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- 1/4 teaspoon salt
- 1/4 cup chopped herbs, spinach, or sun-dried tomatoes
- Butter, for coating the pan
Steaks with Peppercorn Melange and Sweet Onion Marmalade
By cirql8or
Copyright, 2006, Robin Miller, All rights reserved
- 2 tablespoons peppercorn melange (sold with the other peppercorns in the spice aisle)
- 8 (4-ounce) boneless sirloin steaks
- Salt
- 1 tablespoon olive oil
- 1 cup orange marmalade
- 1 cup finely chopped red onion
- 2 tablespoons Worcestershire sauce
English Peas
By cirql8or
Recipe courtesy Paula Deen
- 1/4 cup (1/2 stick) butter
- 2 cans (14 1/2-ounces) English peas, drained
CBLT'S
By cirql8or
2009, Ina Garten, All Rights Reserved
- 12 thick-cut slices smoked bacon
- 1/2 cup good mayonnaise (recommended: Hellman's)
- 1/2 cup ketchup
- 8 slices good white bakery bread, cut 1/2-inch thick
- 4 to 8 tender green lettuce leaves, washed and spun very dry
- 2 large ripe tomatoes, thickly sliced
- Kosher salt and freshly ground black pepper
- 1 rotisserie chicken
Cocoa Brownies
By cirql8or
Recipe courtesy Alton Brown
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter
- 11/4 cups cocoa, sifted
- 2 teaspoons vanilla extract
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
Arnold Palmer
By cirql8or
Recipe courtesy Tyler Florence, 2008
- 4 English breakfast tea bags
- 1 tea kettle filled with boiling water
- 1 cup Simple Syrup, recipe follows
- 1 cup lemon juice
- 1 lemon, zest
- 2 cups ice cubes
- 1 cup sugar
- 1 cup water
Hearts of Iceberg Lettuce with Ranch Dressing
By cirql8or
Recipe courtesy Dave Lieberman
- 1 small head iceberg lettuce1/2 cup sour cream1/4 cup plain yogurt1/2 cup mayonnaise1 clove garlic, pressed through garlic press or finely minced1 tablespoon white vinegar1 tablespoon chopped chives,
Double Chocolate Ganache Cupcakes
By cirql8or
Top Chef: Just Desserts, Season 1, Episode 1
- Cupcakes:
- 3 eggs
- 1 yolk (ea)
- 11.2 oz sugar
- 2 oz vinegar
- 5 oz oil
- 9 oz flour
- 4 oz cocoa
- 1 ¼ tsp baking soda
- ¼ tsp baking powder
- 10.2 oz coffee
- Raspberry Compote:
- 1 pint raspberries
- 2 tablespoon sugar
- 1 pint raspberries
- Milk Chocolate Chantilly Cream:
- 50 gm milk chocolate
- 4 gm glucose
- 4 gm trimoline
- 200 gm cream
- Dark Chocolate Ganache:
- 7 oz dark chocolate.
- 5.6 oz milk
- 2 oz sugar
- 1 yolk
- 8 oz butter
- Dark Krispies:
- 4 oz dark chocolate melt
- 8 oz Rice Krispy cereal
- Dark Chocolate Sheets:
- 5 oz Dark chocolate
Creamy Dijon-Dill Potato Salad
By cirql8or
Recipe courtesy Dave Lieberman
- 3 pounds Yukon gold potatoes, peeled
- Kosher salt and freshly ground black pepper
- 2 stalks celery
- 1 cup mayonnaise
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup tightly packed chopped fresh dill
- 1 to 2 tablespoons vinegar
- 1/2 lemon, juiced
- 1 tablespoon grainy or regular Dijon mustard