Cirql8or's profile page
Recipes
Chicken Boudine
By cirql8or
Recipe courtesy Paula Deen
- 2 cups cooked egg noodles
- 2 (10 3/4-ounce) cans cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup dry sherry
- 4 cups chopped cooked chicken
- 3 cups grated sharp cheese, your choice, divided
- 1 (2 1/4-ounce) package slivered almonds, toasted
- 1/4 cup drained, chopped pimentos
- 1 (4-ounce) can sliced mushrooms, drained
- Salt and pepper
Chocolate Cobbler
By cirql8or
Preheat oven to 350 degrees
- •1 cup All-purpose Flour
- •2 teaspoons Baking Powder
- •1/4 teaspoons Salt
- •7 Tablespoons Cocoa Powder, Divided
- •1-1/4 cup Sugar, Divided
- •1/2 cups Milk
- •1/3 cups Melted Butter
- •1-1/2 teaspoon Vanilla Extract
- •1/2 cups Light Brown Sugar, Packed
- •1-1/2 cup Hot Tap Water
Slamma Jamma Parmigiana
By cirql8or
Recipe courtesy Guy Fieri
- 4 (5-ounce) boneless, skinless, trimmed chicken breasts
- 1/2 cup kosher salt
- 1/2 cup sugar
- 1 1/2 cups all-purpose flour
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups dried bread crumbs
- 1 1/2 cups panko bread crumbs
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound fresh mozzarella cheese, sliced
- 1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
- Olive oil, for frying (about 2 cups)
- 1 pound penne rigate, cooked al dente
- Tomato Sauce, recipe follows
- 1/4 cup minced Italian parsley, for garnish
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, minced
- 4 garlic cloves, crushed
- 6 cups peeled and diced Roma tomatoes
- 1 tablespoon thinly sliced fresh basil leaves
- 1/2 tablespoon chopped fresh oregano leaves
- Salt and freshly ground black pepper
Winter Kale Salad
By cirql8or
Recipe courtesy Melissa D'Arabian
- 1 small bunch of kale, stems removed, cut or torn into small pieces
- 1/4 cup pecans, toasted and chopped
- 1 green onion, chopped
- 1 pear, peeled and sliced
- Kosher salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Crumbled blue cheese, for garnish
Egg, Ham and Spinach Pizza
By cirql8or
2008, Ellie Krieger, All rights reserved
- 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli
- 4 cups (about 4 ounces) baby spinach leaves, thinly sliced
- 2 teaspoons olive oil
- 3 ounces prosciutto di Parma, thinly sliced
- 1/2 cup grated Parmesan (1 1/2 ounces)
- 3 cloves thinly sliced garlic
- 4 eggs
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
Paprika Parsley Potatoes
By cirql8or
Recipe courtesy Rachael Ray
- 2 to 2 1/2 pounds small red skinned potatoes
- Salt
- 2 tablespoons butter, cut into pieces
- 2 teaspoons sweet paprika or smoked sweet paprika
- 1/2 cup finely chopped flat-leaf parsley
Classic Onion Soup with Gruyere
By cirql8or
Recipe courtesy Robin Miller, 2007
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow or Spanish onion, halved and thinly sliced
- 1 large red onion, halved and thinly sliced
- 1 tablespoon sugar
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup port wine
- 6 cups reduced-sodium beef broth
- 1 (2-inch) piece Parmesan rind
- Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
- 8 slices Gruyere cheese
Bacon Crisp
By cirql8or
Recipe courtesy Paula Deen
- 1/2 cup freshly grated Parmesan
- 1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
- 1 pound sliced bacon cut in 1/2
Neelys Maple Glazed Donuts
By cirql8or
Recipe courtesy The Neelys
- Vegetable oil, for frying
- 3 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 egg yolk
- 1/3 cup buttermilk
- 3/4 cup canned pumpkin puree
- 3 tablespoons melted salted butter
- 1/2 teaspoon almond extract
- Cinnamon sugar
- Maple Syrup Glaze, recipe follows
- 3 cups confectioners' sugar
- 1/4 teaspoon maple extract
- 1/2 cup milk