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Recipes
Campari Orange Spritzer
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 6 ice cubes
- 1/4 cup Campari
- 1/2 cup freshly squeezed orange juice
- 1 1/2 cups sparkling water (recommended: San Pelligrino)
- Orange slice, halved
Sweet and Sour Chicken Skewers
By cirql8or
Recipe courtesy Sandra Lee
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 (20-ounce) can pineapple chunks, juice reserved
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 1 red pepper, cut into 1-inch pieces
- 1 lb boneless skinless chicken boneless thighs about four thighs
- Kosher salt and freshly ground black pepper
- 8 bamboo skewers, soaked in water for 30 minutes
Balsamic Glazed Butternut Squash
By cirql8or
Recipe courtesy Sandra Lee
- 1 (20-ounce) package peeled cubed butternut squash
- 2 tablespoons honey
- 1/4 cup balsamic vinegar
- 1 tablespoon lemon pepper seasoning
- 3 tablespoons olive oil
Lasagna Marinara Rolls
By cirql8or
Recipe courtesy Anne Burrell for Food Network Magazine
- 2 tablespoons extra-virgin olive oil
- 1/2 cup diced pancetta (about 2 ounces)
- 1 large Spanish onion, diced
- Kosher salt
- 2 cloves garlic, smashed
- Pinch of red pepper flakes
- 2 28-ounce cans San Marzano plum tomatoes
- Kosher salt
- 1 16-ounce box lasagna noodles
- 4 cups ricotta cheese
- 2 tablespoons grated pecorino cheese
- 1/2 cup grated parmesan cheese
- 3/4 pound mozzarella cheese, shredded (about 3 cups)
- 2 large eggs
- 5 sprigs fresh thyme, leaves roughly chopped
Sun-dried Tomato Pesto-Stuffed Pork
By cirql8or
Copyright, 2006, Robin Miller, All rights reserved
- Cooking spray
- 2 1/2 pounds pork tenderloin
- 1 cup prepared sun-dried tomato pesto
- Salt and ground black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons prepared honey mustard
- 2 tablespoons chopped fresh thyme leaves
- 2 cups quick-cooking rice, prepared according to package directions
Tongue Tantalizing Barbecue Pork
By cirql8or
Recipe courtesy Adreann Geise, Myrtle Beach, SC
- 1 cup dark beer
- 3 pounds bone-in Boston butt, cut into country style ribs
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1/2 teaspoon red and black pepper blend
- 1 teaspoon Hungarian paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 2 sweet banana peppers
- 1 cup dark beer
- 1/4 cup brown sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon chipotle hot sauce (recommended: Tabasco)
- 3 tablespoons Worcestershire sauce
- 4 tablespoons hot sauce (recommended: Texas Pete)
- 2 tablespoons white balsamic vinegar
- 1 1/2 cups cider vinegar
- 1 teaspoon spicy brown mustard
- 1 1/2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 tablespoon ground cinnamon
- 1 tablespoon brown sugar
- 1 pineapple, peeled and cut into 1-inch thick slices
- 1 cup shredded cabbage
- 1 scallion, chopped
- 1/4 red onion thinly sliced and chopped
- 1 poblano pepper
- 1 jalapeno pepper
- 3 Fresno chiles or red jalapenos
- 1/3 cup dark beer
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 pound applewood smoked bacon
- 5 kaiser rolls
Cannoli with Chocolate Drizzle
By cirql8or
Recipe courtesy Danny Boome
- 1 cup whole milk ricotta cheese
- 1/2 cup confectioners' sugar
- 4 ounces goat cheese
- 1 orange, zested
- 1 vanilla bean
- 6 large cannoli shells, premade
- 12 ounces bittersweet chocolate, melted
Startini
By cirql8or
Recipe courtesy David Tutera
- 2 ounces vodka
- 2 ounces pomegranate liqueur (recommended: PAMA)
- Champagne
- Gold sugar, for garnish
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
Sauteed Broccoli and Almonds
By cirql8or
Recipe courtesy Sunny Anderson
- 1 large head broccoli, stalks trimmed
- 4 tablespoons butter
- 2 cloves garlic, thinly sliced in rounds
- 1 teaspoon salt
- 1/4 cup slivered almonds