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Recipes
Onion Burgers
By cirql8or
Recipe courtesy Diane Tedder
- 1 pound lean ground beef
- 2 to 3 tablespoons all-purpose flour
- 1 can French onion soup
- Yellow mustard
- Mayonnaise
- White or whole-wheat bread or buns
- 1 medium onion, cut into rings
Roasted Chile-Lime Chicken
By cirql8or
Recipe courtesy Aida Mollenkamp
- 1 (5 pound) chicken
- 5 medium serrano chiles, seeded and finely chopped
- 5 medium garlic cloves, finely chopped
- 2 tablespoons freshly squeezed lime juice
- 5 teaspoons kosher salt
- 1 tablespoon freshly grated lime zest
- 1 tablespoon vegetable oil
Basic Pizza Dough
By cirql8or
Recipe courtesy Emeril Lagasse, 2006
- 1 package active dry yeast
- 1 cup warm water (110 degrees F)
- Pinch sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
- 2 1/2 to 3 cups all-purpose flour, plus more if necessary
- Cornmeal, as necessary, for dusting pizza peel
Cinnamon Bun Popcorn
By cirql8or
If you like cinnamon buns, you'll love this treat
- 1 (85 g) package microwave popcorn
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Baklava Cups
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1/2 cup pistachios
- 1/2 cup walnuts
- 1/2 cup almonds
- 1 lemon, zested
- 1/4 cup, plus 3 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 boxes mini filo shells, 15 shells each
- 1/2 cup water 1/4 cup honey
- Special equipment: 2 (12-cup) mini cupcake pans, food processor
Riviera Egg Pie
By cirql8or
Recipe courtesy Mary Nolan
- 3 tablespoons oil
- 1 large onion, diced (about 2 1/2 cups)
- 2 (9-inch) refrigerated, unbaked pie crusts (a 15-ounce package)
- 3/4 pound smoked ham, diced
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 1/2 cups freshly grated Parmesan
- 1 cup ricotta cheese
- 4 eggs, plus 1 yolk, slightly beaten
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked pepper
- 1 egg white, lightly beaten
Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and
By cirql8or
Recipe courtesy Rachael Ray, 2007
- Salt
- 1 pound penne rigate
- 2 pints grape tomatoes
- 8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
- 3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
- Freshly ground black pepper
- 4 tenderloin steaks about 1 1/4-inch thick
- 2 scallions, whites and greens
- 8 to 10 fresh sage leaves
- A handful flat-leaf parsley
- 1 cup Gorgonzola crumbles
- 1 cup grated Parmigianino-Reggiano, a few generous handfuls
- 1 cup basil leaves, about 20, torn or shredded
- 2 cups coarsely chopped arugula
Steamed Asparagus in Paper Bag
By cirql8or
Recipe courtesy Tyler Florence
- 1 pound medium asparagus, tough ends trimmed
- Extra-virgin olive oil
- Sea salt and cracked black pepper
- 1/2 lemon, sliced paper thin
- 1 bay leaf
Flank Steak and Grilled Veggie Pita
By cirql8or
Recipe courtesy Anne Burrell
- 2 garlic cloves, smashed and finely chopped
- 2 teaspoons coriander, toasted and ground
- Pinch cayenne pepper
- 1 lime, zested and juiced
- Kosher salt
- Extra-virgin olive oil
- 1 flank steak, trimmed of excess fat
- 2 red or yellow bell peppers (or one of each)
- 1 large zucchini or 2 small, 1/2-inch slices on the bias
- 1 large red onion, cut into 1/2-inch rounds
- 2 cups washed baby arugula
- 1/4 pound shaved Parmigiano
- Balsamic vinegar
- 4 whole-wheat pita pockets
English Peas
By cirql8or
Recipe courtesy Paula Deen
- 1/4 cup (1/2 stick) butter
- 2 cans (14 1/2-ounces) English peas, drained