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Recipes
Watercress Salad with Roasted Tomato Dressing
By cirql8or
Recipe courtesy Tyler Florence, 2007
- 1 pint cherry tomatoes
- 1 clove garlic, smashed
- Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing
- Kosher salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- Handful fresh parsley leaves
- 1/4 French baguette, thinly sliced croutons
- 8 ounces (1/2 log) creamy goat cheese, room temperature
- 2 bunches hydroponic watercress (feathery variety)
Grasshopper Ice Cream Cocktail
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 1 shot green creme de menthe
- 1 shot white creme de cacao
- 2 scoops vanilla ice cream
- Fresh mint sprig, for garnish
Grilled Peach Cobbler
By cirql8or
Recipe courtesy Bobby Flay, 2007
- 6 ripe peaches, halved, pit removed
- 1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided
- 8 tablespoons light brown sugar, divided
- 1 teaspoon ground cinnamon, divided
- 1/2 cup granola
- 1 pint vanilla ice cream
- 1/2 cup prepared caramel sauce, heated
Harlequin Soup
By cirql8or
Recipe courtesy Michael Chiarello, 2007
- 1 recipe Very Green Broccoli Soup
- 1 recipe Roasted Butternut Squash Soup
- Fresh chives, finely sliced
- 1 1/2 pounds broccoli
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons minced garlic
- 1 cup (1/4-inch) diced onion
- 1/2 cup (1/4-inch) diced celery
- Gray salt and freshly ground black pepper
- 2 teaspoons finely chopped fresh thyme leaves
- 5 cups chicken stock or canned low-salt chicken broth
- 2 cups packed spinach
- 2 teaspoons freshly grated lemon zest
- 1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)
Lazy Pork Hot Pot
By cirql8or
Recipe courtesy Aida Mollenkamp
- 1 1/2 quart (6 cups) low-sodium chicken broth
- 1/4 cup sherry
- 6 tablespoons soy sauce
- 5 medium garlic cloves garlic, smashed
- 1 (2-inch piece) ginger, sliced
- 4 ounces shiitake mushrooms, caps removed and reserved, tops thinly sliced and reserved
- 3/4 pound pork tenderloin, thinly sliced
- 3 green onions, thinly sliced on bias, for serving
- Toasted sesame oil, for serving (optional)
Chocolate Bundles with Chocolate Ganache
By cirql8or
Recipe courtesy Paula Deen
- 1 sheet puff pastry
- 2 eggs
- 1 teaspoon heavy cream
- 8 chocolate kisses
- 8 miniature chocolate candy bars
- 1/2 cup heavy cream
- 4 ounces milk chocolate, broken into small pieces
- Sweetened whipped cream, optional
- Fresh strawberries, sliced, for garnish
- Mint sprigs, for garnish
Oatmeal Crusted Pork Loin
By cirql8or
Recipe courtesy Robert Irvine
- 4 tablespoons canola oil
- 1 (3 to 4-pound) pork loin, boned and trimmed
- 4 tablespoons paprika
- Salt and freshly ground black pepper
- 3 cloves minced garlic
- 2 teaspoons chopped thyme leaves
- 2 teaspoons chopped tarragon leaves
- 2 teaspoons chopped sage leaves
- 1/2 cup panko bread crumbs
- 1 cup oatmeal
- 1/4 cup melted butter
- 1/2 cup apricot preserves
- 2 tablespoons water
Florence Fizzy
By cirql8or
Recipe courtesy Sandra Lee
- 2 ounces peach nectar, chilled
- 2 ounces peach vodka, chilled
- 2 ounces Prosecco, chilled
- Sliced peach, for garnish
Crispy-Skinned Chicken a l'Orange
By cirql8or
Recipe courtesy Melissa d'Arabian
- Kosher salt and freshly ground black pepper
- 3 skin-on bone-in chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup frozen orange juice concentrate
- 4 tablespoons honey
Mac and Cheese
By cirql8or
, 2002, Barefoot Contessa Family Style, All Rights Reserved
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)