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Recipes
Nana's Cinnamon Rolls
By cirql8or
Recipe courtesy The Neelys
- 2 (1/4-ounce) packages dry yeast
- 1/2 cup warm water
- 4 eggs
- 1/2 cup sugar
- 2 teaspoons salt
- 5 cups all-purpose flour
- 1/2 cup butter, melted
- 2 tablespoons all-purpose flour
- 1 stick butter, melted
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup chopped pecans
- 1/2 cup raisins
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Simple Chicken Noodle Soup
By cirql8or
Recipe courtesy Emeril Lagasse, 2005
- 1 (3 to 4-pound) whole chicken
- 1 quart chicken stock or low-sodium chicken broth
- 2 quarts water
- 2 medium onions, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 sprigs fresh thyme
- 5 or 6 parsley stems
- 1 bay leaf
- 2 tablespoons unsalted butter
- 4 ounces whole button mushrooms, quartered
- 1/2 cup diced onions
- 1/2 cup sliced carrots
- 1/2 cup small-diced celery
- 2 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 pound dried vermicelli noodles
- 2 tablespoons chopped fresh parsley leaves
Caribbean Breeze Brisas del Caribe
By cirql8or
Recipe courtesy Daisy Martinez
- 1 (2 1/2-pound) pineapple, peeled
- 1 small (about 7 3/4-pound) seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups)
- 1/2 honeydew melon (about 2 1/2-pounds), peeled, seeded and cut into 1-inch cubes (about 4 cups)
- 6 cups hulled and quartered strawberries
- 1 lime, juiced
Tempura Asparagus
By cirql8or
2008, Michael Symon, All rights reserved
- 1 bunch asparagus
- 1 cup rice flour
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1/2 cup soda water
- Sea salt
- 2 lemons, cut into wedges
Gina's Raspberry Mint Tea
By cirql8or
Recipe courtesy The Neelys
- 10 bags raspberry zinger tea
- 3 bags mint tea
- 12 cups water for tea, plus 1 cup for the sugar syrup
- 1 cup sugar
- 1 handful fresh mint stems and leaves, plus additional sprigs for garnish
- Fresh raspberries, for garnish
Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 4 large poblano peppers
- 1 1/2 pounds chicken cutlets
- Extra-virgin olive oil, for drizzling plus 2 tablespoons
- 1 jalapeno pepper, seeded and chopped
- 1 onion, chopped
- 3 cloves garlic, grated
- 18 to 20 tomatillos, peeled and coarsely chopped
- 1 cup heavy cream
- 1 chipotle in adobo, mashed into paste
- 2 teaspoons adobo sauce
- 2 limes, 1 zested, 1 whole
- 4 ears corn on cob, shucked and rinsed
- 2 to 3 cups chicken stock, depends upon how thick you like your sauce
- 1 1/2 teaspoons ground cumin
- 1/4 cup cilantro or flat-leaf parsley, divided
- 3 tablespoons fresh mint, a generous handful
- 1 sack white corn tortilla chips
- 1 cup shredded Chihuahua or Monterey Jack cheese, divided
- 2 tablespoons finely chopped chives
Beef Stroganoff with Buttered Noodles
By cirql8or
Recipe courtesy Tyler Florence
- 4 cloves garlic, roughly chopped, plus 2 cloves, minced
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 sprig fresh rosemary, leaves removed
- 1 large sprig fresh thyme, leaves removed
- 3 pounds beef short ribs, cut into 2 ribs apiece
- 1 1/2 pounds cremini mushrooms
- 1 1/2 pounds white button mushrooms
- 1/2 cup chopped shallots
- 1/4 cup cognac
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1 pound egg noodles
- 3 tablespoons unsalted butter
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped green onions
Orange and Fennel Salad
By cirql8or
2006, Robin Miller, All rights reserved
- 1 large fennel bulb, trimmed and thinly sliced
- 2 medium oranges, peeled
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper
- 2 tablespoons sweetened dried cranberries
Baked Potato Hash Browns
By cirql8or
Recipe courtesy Tyler Florence
- 1 1/2 pounds russet potatoes
- 1 cup bacon lardoons
- 1 medium shallot, sliced
- 1 egg white
- 4 green onions, roughly chopped
- 2 sprigs thyme, leaves picked
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley