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Recipes
Wild Rice Pilaf with Nuts and Lemon
By cirql8or
Recipe courtesy Tyler Florence
- 1 tablespoon extra-virgin olive oil
- 1/4 cup pine nuts
- 2 to 3 cloves garlic, smashed
- 1 to 2 strips lemon zest
- 3 sprigs fresh thyme
- 1 cup wild rice, preferably whole not broken
- 4 cups low-sodium chicken broth
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 bunch scallions (white and green), thinly sliced (3/4 cup)
- Freshly ground black pepper
Breakfast Bread Pudding
By cirql8or
2006, Ina Garten, All Rights Reserved
- 5 extra-large whole eggs
- 2 extra-large egg yolks
- 2 1/2 cups half-and-half
- 1/3 cup honey
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons orange zest (2 oranges)
- 1/2 teaspoon kosher salt
- Brioche loaf
- 1/2 cup golden raisins
- Maple syrup, to serve
Garlic Bread
By cirql8or
, 2006, Ina Garten, All Rights Reserved
- 6 large garlic cloves, chopped
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh oregano leaves
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup good olive oil
- 1 loaf ciabatta bread
- 2 tablespoons unsalted butter
Scalloped Tomatoes
By cirql8or
2009, Ina Garten, All Rights Reserved
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Milk Chocolate Cupcakes
By cirql8or
Recipe courtesy Bronwen Weber, Austin, TX
- Nonstick cooking spray
- 8 ounces cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ounces bittersweet chocolate
- 2 ounces semisweet chocolate
- 2 ounces water
- 4 ounces unsalted butter
- 8 ounces plus 3 ounces sugar
- 4 ounces egg yolks
- 4 ounces egg whites
- 8 ounces milk
- 1 teaspoon vanilla extract
Gina's Super Bowl Punch
By cirql8or
Recipe courtesy The Neelys
- 1 liter vodka
- 3 (12-ounce) bottles beer (recommended: Corona)
- 3 (6-ounce) containers frozen limeade, thawed
- 3 (1-liter) bottles club soda
- 3 limes, sliced into wheels
- Ice, for serving
- Lime wedges, for garnish
Beef Swellington
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1 bone-in rib-eye steak (about 2-inches thick)
- Salt and freshly ground black pepper
- 1 sheet puff pastry, thawed
- 1/2 cup English mustard (recommended: Colman's Mustard)
- 1 egg
- 1 tablespoon olive oil
- Sauteed Wild Mushroom Sauce, recipe follows
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 sprig fresh thyme, leaves chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- 2 teaspoons English mustard (recommended: Colman's Mustard)
T-Bone Tom's Choice Steak Marinade
By cirql8or
Recipe courtesy Barry Terrell, owner of T-Bone Tom's in Kemah, TX
- 2 cups vegetable oil
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- 1/2 cup pineapple juice
- 2 tablespoons granulated garlic
- 2 tablespoons freshly ground black pepper
- 2 tablespoons dry mustard
Pear Clafouti
By cirql8or
Recipe courtesy Barefoot in Paris,2004, All Rights Reserved
- 1 tablespoon unsalted butter, at room temperature
- 1/3 cup plus 1 tablespoon granulated sugar
- 3 extra-large eggs, at room temperature
- 6 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest (2 lemons)
- 1/4 teaspoon kosher salt
- 2 tablespoons pear brandy (recommended: Poire William)
- 2 to 3 firm but ripe Bartlett pears
- Confectioners' sugar
- Creme fraiche
Pignoli Cookies
By cirql8or
Recipe courtesy Anne Burrell
- 16 ounces almond paste (2 cans), finely crumbled
- 1 1/2 cups powdered sugar
- 2 egg whites
- 1 lemon, zested
- 2 tablespoons honey
- Pinch ground cinnamon
- Pinch salt
- 1/2 to 3/4 cups pine nuts