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Recipes
Gobbler Cobbler Pie
By cirql8or
Recipe courtesy Mike Gilmore
- 1 package long-grain wild rice (recommended: Uncle Ben's)
- 1 medium onion, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 package fresh sliced mushrooms
- 1 tablespoon oil
- 1 can French style green beans, drained
- 3 cups cooked turkey, chopped
- 1 cup mayonnaise
- 2 cups grated Cheddar
- 1 small can sliced water chestnuts, drained
- 1 teaspoon poultry seasoning
- 1 cup sour cream
- 1 package preformed pie crust
- 1 egg, beaten
Horseradish Mashed Potatoes
By cirql8or
Recipe courtesy Sandra Lee
- 1 (24-ounce) container homestyle mashed potatoes (recommended: Country Crock)
- 2 tablespoons sour cream
- 1 tablespoon prepared horseradish
- Freshly ground black pepper
- 1 teaspoon Worcestershire sauce
Pat's Pulled Pork Tacos
By cirql8or
Recipe courtesy The Neelys
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3 1/2-pound) boneless pork butt, cut into 3-inch chunks
- 1 medium onion, peeled and quartered
- 4 cloves garlic, smashed
- 1 cup chicken stock
- 1 small can tomato puree
- 1 tablespoons honey
- 1 orange, halved and juiced
- 1 lime, halved and juiced
- 1 package corn tortillas, warmed
- Chopped cilantro, for garnish
- Sour cream, for garnish
- Zesty Slaw, recipe follows
- 4 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 tablespoon sugar
- 1 head napa cabbage, shredded
- 1/4 cup fresh cilantro leaves
- 4 tablespoons freshly sliced green onions
- 1 carrot, peeled and shredded
- Salt and freshly ground black pepper
Peach Horchata
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 8 cups water
- 1 cup white rice
- 1 cinnamon stick
- 1 peach, pitted and quartered (use frozen if fresh unavailable)
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- Ground cinnamon, for garnish
Frozen Blood Orange Margarita
By cirql8or
Copyright, 2005, Ina Garten, All Rights Reserved
- 1/2 cup blood orange juice
- 2 tablespoons lemon juice (1 lemon)
- 1 cup Triple Sec
- 3 cups ice
- 1 cup white tequila
- 4 frozen margarita glasses
Vegetable Parmesan
By cirql8or
Recipe courtesy Giada De Laurentiis
- Butter, for greasing
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
- 1 red bell pepper, cut into thirds
- 1 yellow bell pepper, cut into thirds
- 1 orange bell pepper, cut into thirds
- 1 (26-ounce) jar marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan
- 1 cup plain bread crumbs
Las Chalupas
By cirql8or
Recipe courtesy Sandra Lee
- 1 pound ground beef
- 1 package taco seasoning
- 2/3 cup salsa
- 1/4 cup jalapeno juice
- 1/4 cup canola oil
- 4 to 6 flour tortillas
- 4 -cheese Mexican blend
- Shredded lettuce
- Chopped tomatoes
- Chopped olives (from a can)
- Store bought guacamole
- Sour cream
Banana's Foster
By cirql8or
Recipe courtesy Alton Brown, 2003
- 2 tablespoons unsalted butter
- 1/4 cup (1.75 ounces) dark brown sugar
- 1/4 teaspoon ground allspice
- 1/2 teaspoon freshly ground nutmeg
- 1 tablespoon banana liqueur
- 2 under ripe bananas, sliced in half lengthwise
- 1/4 cup dark rum
- 1/2 teaspoon finely grated orange zest
Gussie's Fried Chicken with Pecan-Honey Glaze
By cirql8or
Recipe courtesy Paula Deen
- 1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts
- 2 large eggs
- Salt and pepper
- Garlic powder
- Vegetable shortening or vegetable oil
- 2 cups self-rising flour
- 1 cup (2 sticks) butter
- 1/2 cup honey
- 1 cup coarsely chopped pecans
- Brown paper bag
Virgin Marys
By cirql8or
2009, Ina Garten, All Rights Reserved
- 3 stalks celery from the heart, including leaves, plus extra for serving
- 2 teaspoons prepared horseradish
- 1 teaspoon chopped shallot
- Dash Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 12 dashes hot sauce, or to taste (recommended: Tabasco)
- 2 limes, juiced
- 1 (48-ounce) bottle tomato juice (recommended: Sacramanto)