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Recipes
Peanut Butter Brownie Cookies
By cirql8or
1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon ...
- 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
- 1/4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 large egg
- 1 cup powdered sugar
- 1 cup Jif® Creamy Peanut Butter
- 1/2 can Pillsbury® Chocolate Fudge Frosting
Todd's Orange and Raspberry Cake
By cirql8or
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the pans
- Flour, for dusting
- 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
- 1 large orange, zested, about 1/4 cup
- 1 1/3 cups no pulp orange juice
- 3 egg whites
- 2 tablespoons vegetable oil
- 1/2 stick (4 tablespoons) unsalted butter, at room temperature
- 1/3 cup creme fraiche
- 1 pound powdered sugar
- 1/4 cup raspberry jam
- Water, as needed
- 1/4 cup raspberry jam
- 1 (6-ounce) container fresh raspberries
Fried Okra
By cirql8or
Fried Okra Recipe courtesy Sunny Anderson, 2008
- Canola oil, for frying
- 1 pound okra
- Salt
- 10 fresh sage leaves
Grilled Grand Marnier French Toast with Strawberries
By cirql8or
Recipe courtesy Sandra Lee
- 16 ounces frozen strawberries, thawed
- 1/4 cup sugar
- 2 tablespoons orange liqueur (recommended: Grand Marnier)
- 3 eggs
- 1/2 cup milk
- 1/4 cup orange liqueur (recommended: Grand Marnier), optional
- 2 tablespoons sugar
- 6 thick slices bread, cut in 1/2 diagonally
- Whipped topping (recommended: Cool Whip)
Lemon Cream Napoleon
By cirql8or
Recipe courtesy Sandra Lee
- 1 cup low-fat ricotta cheese
- 1 (3.4-ounce) box instant sugar-free lemon pudding and pie filling
- 1 cup sour cream, light
- 1 tablespoon lemon zest, finely minced, plus extra for garnish
- 1 tablespoon honey
- 1 tablespoon warm water
- 12 won-ton wrappers
- 4 tablespoons whipped topping
- 1 teaspoon vanilla extract
Bubba's Key Lime Pie
By cirql8or
Recipe courtesy Paula Deen
- 5 tablespoons butter, melted
- 1-1/2 cup graham cracker crumbs
- 1/2 cup slivered almonds
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup Key lime juice
- 2 teaspoons grated lime zest
- 2 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Vinegar-Coarse Salt Chipotle Roasted Potatoes
By cirql8or
Recipe courtesy Ingrid Hoffmann, 2008
- 1/4 cup red wine vinegar
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 small or 4 large russet potatoes
- 1/4 cup olive oil
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 small red onion, cut into medium wedges
Roasted Vegetable Terrine with French Ham and Saucisson
By cirql8or
Recipe courtesy Emeril Lagasse, 2007
- 1/2 cup olive oil, divided
- 1 (1-pound) globe eggplant, stem and bottom end trimmed, cut lengthwise into 1/4-inch slices
- 1 pound zucchini, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
- 1 1/2 pounds yellow squash, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
- Salt
- Freshly ground black pepper
- 2 tablespoons freshly chopped thyme leaves
- 10 ounces goat cheese
- 2 tablespoons freshly chopped chervil leaves
- 2 tablespoons freshly minced parsley leaves
- 4 tablespoons extra-virgin olive oil
- 1/2 pound French ham, sliced between 1/8 and 1/4-inch
- 1/3 pound saucisson
- 1/3 pound peppered French salami
- 2 large red bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
- 2 large yellow bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
- 1 recipe Sun-Dried Tomato Sauce, recipe follows
- Baguette, as an accompaniment
- 1 cup tightly packed sun-dried tomatoes (not oil-packed), reconstituted in hot water and drained
- 1 teaspoon balsamic vinegar
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground black pepper
- 1 1/4 cups extra-virgin olive oil
- 1/2 cup roughly chopped pitted nicoise olives
Potato Salad
By cirql8or
Copyright, 2006, Ina Garten, All Rights Reserved
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Grilled Beef Braciole with Grilled Tomato-Basil Relish
By cirql8or
Recipe courtesy Bobby Flay, 2007
- 8 plum tomatoes
- 5 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1/2 small red onion, finely diced
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely chopped fresh basil leaves
- 1 tablespoon finely chopped parsley leaves
- 1 (2-pound) round steak, pounded to 1/4-inch thickness
- Salt
- Freshly ground black pepper
- 1/4 cup grated pecorino Romano cheese
- 1/4 cup finely chopped fresh flat leaf parsley
- 2 tablespoons finely chopped fresh oregano leaves
- 4 cloves garlic, finely chopped
- 1/4 cup olive oil
- Fresh basil sprigs, for garnish