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Recipes
Chicken Scallopine with Saffron Cream Sauce
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 1 pound chicken cutlets (scallopine)
- 2 shallots, sliced
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Neelys' Cheesy Chicken Parmesan
By cirql8or
Recipe courtesy The Neelys
- 6 boneless chicken breasts
- 1 3/4 cups all-purpose flour
- 3 eggs, beaten
- 1 1/2 cups bread crumbs
- Kosher salt and freshly ground black pepper
- 4 tablespoons vegetable oil, for frying
- Tomato Sauce, recipe follows
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 (20-ounce) cans crushed tomatoes
- 2 tablespoons fresh basil leaves, chiffonade
- Kosher salt and freshly ground black pepper
Royal Icing
By cirql8or
Recipe courtesy Nigella Lawson
- 2 *2 large egg whites (or substitute powdered egg whites)
- 3 cups confectioners' sugar
- 1 teaspoon lemon juice
French Cut Steak
By cirql8or
Recipe courtesy Melissa d'Arabian
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 (1 pound) skirt steak, cut in half
- 2 tablespoons vegetable oil, divided
- 1/4 cup butter, divided
- 2 medium sweet onions, sliced
- 1/3 cup white wine
- 2 tablespoons red wine vinegar
- 1/3 cup beef stock or broth
Baked Alaska
By cirql8or
Recipe courtesy Food Network Magazine
- Vegetable oil, for brushing
- 1 pint raspberry, passion fruit or other sorbet, softened
- 1 pint vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 cup chocolate wafer crumbs (about 17 crushed wafers)
- 1 loaf pound cake
- 1 cup egg whites (about 6 large), at room temperature
- Pinch of cream of tartar
- 1 cup sugar
Pork Fried Rice
By cirql8or
Copyright, 2006, Robin Miller, All rights reserved
- 4 teaspoons peanut oil, divided
- 2 large eggs
- 1/4 cup chopped scallions
- 1/2 cup carrots, diced or pre-shredded
- 3 cloves garlic, minced
- 2 cups leftover white rice
- 1/4 cup black bean sauce
- 1/4 cups reduced-sodium chicken broth, optional
- 1 cup diced cooked pork
- Salt and ground black pepper
Hotlanta Style Chicken and Waffle "Sandwiches" with Spicy Maple Mayonnaise
By cirql8or
Recipe courtesy Julie Ohnstad, Atlanta, GA
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup peanut oil
- 1 egg
- 1 teaspoon sugar
- Peanut oil, for frying
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 3/4 teaspoon Cajun seasoning
- 10 dashes hot sauce
- 1 egg, beaten
- 1 tablespoon water
- 12 chicken tenderloins
- Salt and freshly ground black pepper
- 1 cup mayonnaise
- 1/4 cup pure maple syrup
- 1/2 teaspoon mustard powder
- 1 teaspoon horseradish
- 12 slices applewood smoked bacon, cooked until crispy and drained
- 8 slices sharp Cheddar
Pork Chops with Beer and Bacon Gravy
By cirql8or
Recipe courtesy Rachael Ray
- 4 bone-in pork chops, just over 1-inch thick
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus a drizzle
- 2 thick slices smoky bacon from deli counter, diced 1/4-inch
- 1 medium onion, diced 1/4-inch
- 1 rounded tablespoon all-purpose flour
- 1 bottle amber to dark German beer
- 1/2 cup stock
- Chopped parsley, for garnish
Velvety Mashed Potatoes
By cirql8or
Recipe courtesy Tyler Florence
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 large Yukon gold potatoes, peeled
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, optional
Roasted Broccoli with Cherry Tomatoes
By cirql8or
Recipe courtesy The Neelys
- 2 bunches broccoli, cut into 2 1/2-inch long florets
- 1 medium shallot, roughly chopped
- 1 pint cherry tomatoes, whole
- 3 cloves garlic, roughly chopped
- 1/2 teaspoon red pepper flakes
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/3 cup grated Parmesan