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Recipes
Chilled Strawberry and Mint Soup
By cirql8or
Recipe courtesy Robert Irvine
- 4 cups fresh strawberries
- 1 pint vanilla ice-cream (frozen yoghurt can be substituted)
- 4 teaspoons honey
- 1/2 cup sour cream
- 1/2 cup heavy cream (vanilla yoghurt can be substituted)
- 4 teaspoons strawberry pucker, optional (similar to schnapps)
- 4 teaspoons freshly chopped mint leaves
Take Me Away
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 2 parts pink grapefruit juice
- 1 part vanilla vodka (recommended: Stoli)
- 1 part Campari
- 1 part club soda
- Grapefruit wedge, for garnish
Ham and Cheese Quiche
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 2 red potatoes, cubed
- 1 tablespoon dried rosemary
- 1 cup cubed ham
- 1 (8 or 9-inch) premade pie shell in foil pan
- 1 cup shredded Colby and Monterey jack cheese blend (recommended: Kraft)
- 3 eggs
- 1 cup milk
- 1 teaspoon all-purpose seasoning (recommended: McCormick)
White Chocolate Popcorn
By cirql8or
1. Melt the chocolate in a double boiler or in the microwave
- 6 ounces of nestle white chocolate chips
- 2 (3 1/3 ounce) bags popcorn (Stay away from the buttery kind)
Beef Kebabs
By cirql8or
Recipes courtesy Sandra Lee 2009
- 2 tablespoons canola oil
- 1 tablespoon garlic, chopped
- 1/2 cup plain yogurt
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoon hot sauce
- 3 pounds bottom round steak, cut into 1-inch cubes
- 1 large yellow onion, chopped in large chucks slightly large than beef cubes
- 8 bamboo skewers, soaked in water for about 20 minutes
- Spicy Couscous, recipe follows
- 2 tablespoons canola oil
- 2 teaspoons minced garlic
- 1 teaspoon crushed red pepper flakes
- 2 cups chicken broth
- 1 (10-ounce) box couscous
- Salt and freshly ground black pepper
Caramelized Onion and Grapefruit Salad
By cirql8or
Recipe courtesy Giada De Laurentiis
- 3 tablespoons olive oil
- 2 onions, very thinly sliced
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 pink grapefruits
- 1 head romaine lettuce, thinly sliced or torn into 1-inch pieces
- 1 large fennel bulb, trimmed and thinly sliced
- 1 small cucumber, peeled, seeded and thinly sliced
- 3 scallions, finely sliced
- 1 tablespoon chopped fresh thyme leaves
Caribbean Grill
By cirql8or
Courtesy Ashley Berman
- 1/2 mango, 1/4-inch diced
- 1/4 red onion, 1/4-inch diced
- 1/4 red bell pepper, 1/4-inch diced
- 1 tablespoon fresh lime juice
- Pinch sugar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons butter, at room temperature
- 1 tablespoon curry powder
- 8 slices fresh Italian bread
- 1/4 cup honey mustard
- 8 slices Swiss cheese, (8 ounces)
Arborio Rice Pudding
By cirql8or
Recipe courtesy Dave Lieberman
- 1 cup water
- Pinch salt
- 1/2 tablespoon butter
- 1/2 cup Arborio rice
- 2 cups whole milk
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- Few dashes ground cinnamon
- Whipped cream, for serving
Snap Pea Salad with Tarragon and Fennel
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 2 tablespoons orange juice, plus 1 teaspoon zest
- 2 teaspoons hot sauce
- 1 tablespoon sugar
- 1/4 cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 fennel bulbs, thinly sliced, fronds reserved for garnish
- 1/4 pound fresh sugar snap peas, about 2 cups
- 1/2 cup loosely packed tarragon leaves
Mexican Rice Casserole
By cirql8or
Recipe courtesy Emeril Lagasse, 2007
- 1/3 cup olive oil
- 3 cups chopped yellow onions
- 1 red bell pepper, chopped (about 1 cup)
- 1 green bell pepper, chopped (about 1 cup)
- 1/3 cup chopped seeded jalapenos (about 2 extra-large jalapenos)
- 1 tablespoon minced garlic
- 2 1/2 cups long-grain white rice
- 2 1/2 cups canned low-sodium chicken broth or 2 1/2 cups chicken Stock
- 2 cups peeled, seeded, and chopped ripe Roma tomatoes (about 1 1/2 pounds)
- 2 teaspoons salt, or to taste, depending on the saltiness of the broth
- 2 teaspoons Emeril's Southwest Essence
- 2 pinches saffron, optional
- 1/3 cup thinly sliced green onions, optional
- 1/4 cup chopped fresh cilantro leaves, optional