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Recipes
Banana Cream Pie Parfaits
By cirql8or
Recipe courtesy Robin Miller, 2007
- 1 cup vanilla yogurt
- 1 ripe banana, peeled and sliced
- 1 teaspoon vanilla extract
- 32 vanilla wafers, crushed
- Whipped cream
- 3 tablespoons Cocoa powder
Spinach Pesto Scrambled Eggs on Garlic Brioche with Country Ham
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 6 tablespoons butter
- 1 clove garlic, minced
- 4 (1/2-inch thick) slices brioche
- 4 (1/4-inch thick) slices bone-in boiled ham
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons shallot, finely chopped
- Salt and freshly ground black pepper
- Spinach Pesto, recipe follows
- 2 cups baby spinach
- 1/2 cup walnuts
- 1 clove garlic, smashed
- 3 1/2 ounces Asiago cheese, cut into chunks
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
Neely's Meatball Sliders
By cirql8or
Recipe courtesy The Neelys
- 3/4 pound ground pork
- 3/4 pound Italian pork sausage, casings removed
- 1 teaspoon red pepper flakes
- 6 garlic cloves, chopped, divided
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan
- 2 large eggs
- 1/4 cup chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 1 (20-ounce) can tomato puree
- 1 (14-ounce) can diced tomatoes
- Soft rolls, split horizontally
- Fresh basil leaves
- Shaved pecorino
Tart and Tangy Rib-Eye Steaks
By cirql8or
Recipe courtesy Sandra Lee, 2008
- 1/4 cup whole-grain mustard
- 1/4 cup steak sauce
- 1 tablespoon crushed garlic
- 1 tablespoon dried parsley
- 4 rib-eye steaks, approximately 1 1/2 to 2 pounds total
- 2 tablespoons steak seasoning
Manhattan Floating Island
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 4 eggs, separated
- 1/2 cup sugar, plus 1 tablespoon
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 tablespoons whiskey
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup raspberries
- 1/2 cup blackberries
- 3 tablespoons powdered sugar
Paul's Crafty Mac N Cheese with Pancetta
By cirql8or
Recipe courtesy Paul Groarke, owner of Tee Off Bar and Grill in San Francisco, CA
- 1 1/2 pounds ziti pasta
- 1/2 pound pancetta, chopped
- 1 1/2 cups grated Monterey Jack (plus extra for topping)
- 1 1/2 cups grated Asiago (plus extra for topping)
- 1 1/2 cups grated Cheddar (plus extra for topping)
- 1 1/2 cups grated Provolone (plus extra for topping)
- 1 1/2 cups grated Parmesan (plus extra for topping)
- 1 1/2 cups heavy cream
- Sea salt and freshly ground black pepper
Large Brioche Toast with Roasted and Mashed Honey Sweetened Berries
By cirql8or
Recipe courtesy Michael Chiarello
- 4 (1-inch) thick slices brioche
- 2 tablespoons unsalted butter, softened
- 2 pints mixed berries (strawberries, raspberries, blueberries)
- 1/2 cup honey
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon gray salt
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 cups chicken broth
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
Baked Nectarines with Greek Yogurt and Honey
By cirql8or
Recipe courtesy Danny Boome
- 4 nectarines, pitted and cut into 8ths
- 4 tablespoon honey, plus more for drizzling
- 1 cup Greek yogurt
Roasted Acorn Squash
By cirql8or
Recipe courtesy Tyler Florence
- 2 acorn or dumpling squash, about 1 pound each
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, optional
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup brown sugar
- 3 tablespoons amaretto
- 8 fresh sage leaves
- 1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers