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Recipes
Fiesta Fondue
By cirql8or
Recipe courtesy
- 1 (10 3/4-ounce) can Cheddar cheese soup
- 1 (8-ounce) package shredded sharp Cheddar
- 1 cup chunky chipotle salsa
- 1 cup whole milk
- Dippers: cubed French bread, jicama sticks, corn tortilla chips, warm flour tortillas
Banana Ice Cream
By cirql8or
Recipe courtesy Alton Brown, 2003
- 6 (approximately 2 1/4 pounds) ripe bananas
- 1 tablespoon fresh squeezed lemon juice
- 3/4 cup light corn syrup
- 1 vanilla bean, scraped
- 1 1/2 cups heavy cream
Chocolate Stuffed Eclairs
By cirql8or
Recipe courtesy Paula Deen, 2007
- 1 cup water
- 1 stick margarine or butter
- 1 cup sifted all-purpose flour
- 4 eggs
- 6 tablespoons all-purpose flour
- 1/4 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon salt
- 3 cups milk
- 3 eggs, beaten
- 2 teaspoons vanilla
- 2 (1-ounce) squares chocolate
- 2 cups sugar
- 1 cup whipping cream
Sweet Potato Tartlet
By cirql8or
Recipe courtesy The Neelys
- 1/2 stick unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1/4 cup whipping cream
- 1 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon freshly grated nutmeg
- 2 large baked sweet potatoes
- 3 store-bought rolled up dough
- Nonstick cooking spray
- Whipped Cream, for topping
Roasted Potato Leek Soup
By cirql8or
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
- 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 3 cups baby arugula, lightly packed
- 1/2 cup dry white wine, plus extra for serving
- 6 to 7 cups chicken stock, preferably homemade
- 3/4 cup heavy cream
- 8 ounces creme fraiche
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Crispy Shallots, recipe follows, optional
- 1 1/2 cups olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
Fried Ravioli
By cirql8or
Recipe courtesy Paula Deen
- Oil, for frying ravioli
- 1 (9-ounce) package frozen 4-cheese ravioli
- 2 cups ground pecans
- 3/4 cup grated Parmesan
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Marinara Cream Sauce, recipe follows
Hearty Tomato Soup with Lemon and Rosemary
By cirql8or
Recipe courtesy of Giada De Laurentiis
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini (white) beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of fresh rosemary, plus 1 teaspoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup creme fraiche
- Zest of one lemon
Gingerbread and Lemon Curd Trifle with Blackberry Sauce
By cirql8or
Recipe courtesy Bobby Flay
- Nonstick vegetable oil spray
- 3 cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoons minced crystallized ginger
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 3 large eggs
- 1 cup molasses
- 1 cup boiling water
- 2 1/2 teaspoons grated lemon peel
- Lemon Curd Filling, recipe follows
- Blackberry Sauce, recipe follows
- 2 (11-ounce) jars prepared lemon curd
- 2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
- 2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
- 1/4 cup sugar
- Pinch salt
- 2 tablespoons framboise (raspberry liqueur)
- 1 tablespoon fresh squeezed lemon juice
Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Brocco
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 2 pounds baby Yukon gold potatoes
- 1 tub bocconcini, bite size fresh mozzarella in water
- 2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
- 1 1/2 pounds broccolini
- 1 head garlic
- 1 (28-ounce) can San Marzano tomatoes
- 1/2 cup chicken stock or milk
- 1 tub grated Pecorino Romano
- 1 tub good quality fresh pesto from the refrigerated cases of the market
- Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
- Salt and freshly ground black pepper
Hoisin Glazed Pork Tenderloin
By cirql8or
You save: 96 calories, 19 g fat, 7 g saturated fat Ingredients Each serving has: 204 calories, 30 g protein, 5
- For the Glaze:
- 1 teaspoon Chinese 5-spice powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 1/4 pound pork tenderloin, visible fat removed
- 1 teaspoon toasted sesame oil
- Olive oil spray
- 2 tablespoons hoisin sauce
- 1 teaspoon chili garlic sauce, or more to taste
- 1 tablespoon minced garlic (about 2 medium cloves)