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Green Beans with Caramelized Onions and Almonds

Green Beans with Caramelized Onions and Almonds

By

Recipe courtesy Tyler Florence

  • Kosher salt
  • 3 pounds green beans, trimmed of stem end
  • 1/2 cup skin on sliced almonds
  • 3 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 2 large onions, sliced thin
  • 2 tablespoons chopped fresh thyme leaves
  • Freshly ground black pepper
0/5 (0 Votes)

Spenser's Sloppy Joes

Spenser's Sloppy Joes

By

Recipe courtesy The Neelys

  • 1 tablespoon vegetable oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper
  • 2 pounds lean ground beef
  • 1 (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 1 cup barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (recommended: Tabasco)
  • 4 hamburger buns, split
  • Barbecue sauce, for topping
0/5 (0 Votes)

Neelys Twice Smashed Baked Potatoes

Neelys Twice Smashed Baked Potatoes

By

Recipe courtesy The Neelys

  • 4 large russet potatoes, each about 3/4 pound each, well scrubbed
  • 1/2 pound broccoli florets, blanched
  • 4 tablespoons softened butter
  • 1/2 cup sour cream
  • 1/2 cup shredded sharp Cheddar, plus extra for topping
  • 1/2 cup shredded smoked Gouda, plus extra for topping
  • Salt and freshly ground black pepper
  • Butter, for serving, optional
0/5 (0 Votes)

Asparagus, Pecorino and Red Onion Salad

Asparagus, Pecorino and Red Onion Salad

By

Recipe courtesy Anne Burrell

  • 1 bunch pencil asparagus, tough bottom stems removed
  • 1 small red onion, finely diced
  • 1 cup coarsely grated aged pecorino
  • 1/2 cup red wine vinegar
  • Extra-virgin olive oil
  • Kosher salt
0/5 (0 Votes)

Spaghetti with Tapenade Sauce and Roasted Tomatoes

Spaghetti with Tapenade Sauce and Roasted Tomatoes

By

Recipe courtesy Rachael Ray

  • Salt
  • 1 pound spaghetti
  • 1 pint cherry tomatoes, halved and seeded
  • Freshly ground black pepper
  • Extra-virgin olive oil for drizzling, plus 3 tablespoons
  • 1/2 teaspoon dried oregano
  • 4 anchovy fillets
  • 3 tablespoons chopped capers
  • 1/2 teaspoon crushed red pepper flakes
  • 3 to 4 cloves garlic, finely chopped
  • 1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)
0/5 (0 Votes)

Flour's Famous Sticky Buns

Flour's Famous Sticky Buns

By

Recipe courtesy Joanne Chang

  • 3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
  • 1 1/2 cups (345 grams) firmly packed light brown sugar
  • 1/3 cup (110 grams) honey
  • 1/3 cup (80 grams) heavy cream
  • 1/3 cup (80 grams) water
  • 1/4 teaspoon kosher salt
  • Basic Brioche Dough, recipe follows
  • 1/4 cup (55 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 1 cup (100 grams) pecan halves, toasted and chopped
  • 2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
  • 2 1/4 cups (340 grams) bread flour
  • 1/3 cup plus 1 tablespoon (82 grams) sugar
  • 1 tablespoon kosher salt
  • 1/2 cup cold water
  • 6 eggs
0/5 (0 Votes)

Peach Crumble

Peach Crumble

By

, 2006, Robin Miller, All rights reserved

  • 2 cups thawed frozen peaches
  • 1/3 cup all-purpose flour
  • 1/3 cup rolled oats
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans
0/5 (0 Votes)

Brisket

Brisket

By

Combine first five ingredients in large roasting pan (a disposable is just fine)

  • 2 cans Beef Consomme
  • 1/2 cups Lemon Juice
  • 1-1/2 cup Soy Sauce
  • 5 cloves Chopped Garlic
  • 2 Tablespoons Liquid Smoke
  • 10 pounds Beef Brisket
0/5 (0 Votes)

Warm Vegetable Salad

Warm Vegetable Salad

By

Recipe courtesy Giada De Laurentiis

  • 2 whole red peppers
  • 1 1/2 pound assorted red and white new potatoes
  • 3/4 pounds green beans, trimmed and halved
  • 1 bunch scallions, sliced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 2 tablespoons chopped oregano leaves
  • 1 lemon, zested and juiced
  • 2 tablespoons white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
0/5 (0 Votes)

Rib-Eye Marinated in Garlic, Anaheim Chiles and Fresh Oregano

Rib-Eye Marinated in Garlic, Anaheim Chiles and Fresh Oregano

By

Recipe courtesy Bobby Flay

  • 8 cloves garlic, finely chopped
  • 3 Anaheim chiles, stems removed, sliced with seed and coarsely chopped
  • 3 tablespoons finely chopped oregano leaves
  • 1/2 cup canola oil
  • 3 (1-inch) thick bone-in rib-eye
  • Salt and coarsely ground black pepper
0/5 (0 Votes)