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Recipes
Minted Fruit Salad
By cirql8or
Recipe courtesy Mary Nolan
- 10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces
- 1 lime, juiced (about 1/4 cup)
- 2 tablespoons orange liqueur (recommended: Cointreau)
- 2 tablespoons finely chopped fresh mint leaves
Fruit Spring Rolls
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups cooked Pad Thai noodles, cooled and drained*
- 1/4 cup honey
- 1/4 packed cup fresh mint leaves, finely chopped
- 6 (8-inch) rice paper rounds*
- 6 medium strawberries, stemmed
- 1 mango, halved, peeled, seeded and cut into 1/4-inch thick slices
- 6 tablespoons sliced almonds, toasted* see Cook's Note
- *Can be found at specialty Asian markets
- 1/4 cup packed fresh mint leaves, finely chopped
- 1/4 cup honey
- 1/4 cup fresh lime juice (about 2 to 3 large limes)
Frozen Key Lime Mousse
By cirql8or
Recipe courtesy Emeril Lagasse, 2007
- 3/4 cup Key lime juice
- 1 1/2 cups sugar
- 6 egg yolks, plus 2 whole eggs
- 3/4 cup unsalted butter, cubed
- 2 1/2 cups plus 1 1/2 tablespoons heavy cream, divided
- 2 tablespoons confectioners' sugar
- 6 ounces creme fraiche, for serving
Pecan Toffee Tassies
By cirql8or
Recipe courtesy Paula Deen
- 1 (15-ounce) package refrigerated pie crusts
- 1/4 cup (1/2 stick) butter, melted
- 1 cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- 1 (10-ounce) package almond brickle chips
Inside-Out Chicken Pot Pie
By cirql8or
Cook the chicken in a 10-inch non-stick skillet over medium-high heat until well browned, stirring often
- 4 skinless, boneless Chicken breast halves (about 1 lb), cut into 1-inch pieces
- 1 can condensed cream of chicken soup
- 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots, etc.)
- 8 biscuits, split
Ricotta with Vanilla-Sugar Croutons and Berries
By cirql8or
Recipe courtesy Giada De Laurentiis, 2008
- 1/4 (4 ounces) ciabatta loaf, cut into 1-inch cubes
- 3 tablespoons unsalted butter, melted
- 1 1/2 tablespoons vanilla sugar, recipe follows
- 1/2 cup orange juice (from 1 medium orange)
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1/2 cup sugar
- 1 cup blueberries
- 8 strawberries, hulled and quartered
- 1 1/2 cups whole milk ricotta cheese
- 3 teaspoons orange zest (from 1 medium orange)
- 1 teaspoon lemon zest (from 1 lemon)
- 1 tablespoon vanilla sugar, recipe follows
- 1 tablespoon thinly sliced fresh mint leaves
- 2 cups sugar
- 1 vanilla bean
Squash and Zucchini Cakes
By cirql8or
Recipe courtesy Paula Deen
- 3 medium zucchini
- 3 medium yellow squash
- 1 cup toasted bread crumbs
- 1 cup shredded Parmesan
- 1/3 cup minced Vidalia onion
- 1 large egg, lightly beaten
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup (1 stick) butter
- 1 jar store-bought marinara sauce
Gina's Vanilla Bean Champagne Cocktail
By cirql8or
Recipe courtesy The Neelys
- 2 ounces peach nectar
- 1/2-ounce vanilla bean syrup, recipe follows
- Dry sparkling wine
- 1/2 cup water
- 1/2 cup sugar
- 1 vanilla bean
Enchilada Lasagna
By cirql8or
Recipe courtesy Alton Brown, 2006
- 2 dried chipotle chiles, stems and seeds removed, diced
- 3 large garlic cloves, minced
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons toasted cumin seeds, freshly ground
- 2 cups chicken broth
- 3 cups tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 1 1/2 cups diced onion
- Pinch kosher salt
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 12 (6-inch) corn tortillas
- 3 cups shredded queso fresco or Monterey Jack
- Nonstick cooking spray