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Recipes
Chicken with Forty Cloves of Garlic
By cirql8or
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 3 whole heads garlic, about 40 cloves
- 2 (3 1/2-pound) chickens, cut into eighths
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good olive oil
- 3 tablespoons Cognac, divided
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
Scrambled Eggs over Asparagus
By cirql8or
Recipe courtesy Claire Robinson
- 1 1/2 pounds fresh asparagus, trimmed and cleaned
- 2 tablespoons olive oil
- 1 teaspoon sea salt, plus more for seasoning
- Freshly ground black pepper
- 6 eggs
- 3 tablespoons milk
- 2 tablespoons butter
Mango Margaritas
By cirql8or
Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 20
- Sugar, for rim of glasses
- 1/2 lime, cut into quarters
- 1/2 cup tequila
- 2/3 cup mango nectar
- 3 tablespoons bottled lime juice
- 1 cup ice cubes
Fried Plantains
By cirql8or
Recipe courtesy Alton Brown, 2003
- 2 cups water
- 3 cloves garlic, smashed
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 1/2 cups vegetable or canola oil
- 2 green plantains
Pimiento Cheese
By cirql8or
Recipe courtesy Paula Deen
- 1 (8-ounce) package shredded sharp Cheddar
- 1 (8-ounce) package shredded white Cheddar
- 1 (4-ounce) jar pimientos, with juice
- 1/2 cup mayonnaise
- Salt and pepper
Coq au Vin
By cirql8or
Recipe courtesy Anne Burrell
- 1 (6 to 8) pound capon, cut into 8 to 10 pieces (You can use regular chicken if you can't find a capon, but I highly recommend searching one out.)
- Kosher salt
- Olive oil
- All-purpose flour for dusting
- 1/2 pound slab bacon, cut into lardons
- 3 ribs celery, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 2 cloves garlic, smashed
- 1 pound cremini or white button mushrooms, quartered
- 1/2 cup brandy
- 1/4 cup tomato paste
- 3 cups hearty red wine
- 1/2 pound small cipollini onions, (If you can't find cipollini onions, pearl onions are a good substitute)
- 4 to 6 cups chicken stock
- 1 bundle thyme
- 3 bay leaves
- 3/4 pound fingerling potatoes, cut in 1-inch slices
- Chives, finely chopped, for garnish
Homemade Churn Butter
By cirql8or
Recipe courtesy Paula Deen
- 4 quarts heavy cream
- Ice water, to "wash" the butter
- Salt
Beef and Butternut Squash Stew
By cirql8or
Recipe courtesy of Giada De Laurentiis
- 3 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 pounds stew beef, cut into 2-inch cubes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup Marsala wine
- 1 pound butternut squash, trimmed and cut into 2-inch cubes
- 1/4 cup chopped sun-dried tomatoes
- 3 to 4 cups beef broth
- 2 tablespoons fresh chopped flat-leaf parsley
- Crusty bread, for serving
Packin' A Punch Broccoli Slaw
By cirql8or
Recipe courtesy Aaron McCargo Jr
- 1 cup shredded carrots
- 2 cups shredded broccoli slaw
- 1 red jalapeno, seeded and minced
- 1/2 medium red onion, thinly sliced
- 1/4 cup cider vinegar
- 1 lime, zested and juiced
- 1/2 teaspoon kosher salt
- 2 tablespoons sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cracked black pepper
- 2 tablespoons extra-virgin olive oil
Colorful Rice - Semi-Homemaker Recipe
By cirql8or
Recipe courtesy Maxine Wiggs
- 2 1/2 cups low-sodium chicken stock or broth
- 1 (6-ounce) package wild rice
- Olive oil cooking spray
- 1 teaspoon fresh chopped garlic or crushed garlic from jar
- 1/2 cup yellow onion, diced
- 1/2 cup diced celery
- 1/2 (8-ounce) package sliced white mushrooms, chopped
- 1/2 cup dried cranberries, optional
- 1/2 cup chopped pecans, optional
- 1 (8-ounce) can sliced water chestnuts, drained
- 1/2 orange, zested