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Recipes
Moroccan Spiced Chicken
By lorik
Combine all ingredients except couscous and parsley in the slow cooker
- 2 Tbsp cumin
- 2 tsp coriander
- 2 lbs boneless chicken breasts, diced
- 2 onions, chopped
- 4 carrots, chopped
- 4 parsnips, peeled and chopped
- 4 garlic cloves, minced
- 1 tsp cinnamon
- 1 can (28 oz) diced tomatoes, drained
- 1 cup chicken stock
- 1/2 cup white wine
- 4 cups prepared couscous
- chopped fresh parsley for garnish
Chicken and Cheese Enchiladas Verdes
By lorik
Preheat the oven to 350°
- 2 1/2 pounds tomatillos, husked
- 1 large jalapeño, halved
- 1/4 cup extra-virgin olive oil, plus more for frying
- Salt and freshly ground pepper
- 16 corn tortillas
- 3 cups shredded cooked rotisserie chicken
- 1 1/2 cups shredded sharp cheddar cheese (6 ounces)
- 1/2 cup crumbled queso fresco, plus more for serving
- Sour cream, lime wedges and chopped cilantro, onion and tomatoes, for serving
Beer-Batter Cheese Bread
By lorik
Insert the toothpick in a few spots when testing for doneness; it may hit a pocket of cheese, which resembles uncoo...
- Variation:
- 8 ounces Gruyère cheese, 4 ounces shredded and 4 ounces cut into 1/4-inch cubes
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 (12-ounce) light-bodied beer, such as Budweiser
- 4 tablespoons unsalted butter, melted
- With Smoked Gouda and Bacon
- Substitute Gouda for Gruyere
- 8 slices bacon, cooked until crisp and crumbled
- Add bacon in step 2 below with gouda
Hoisin-Scallion Marinade
By lorik
Combine soy sauce, hoisin, scallions, 2 tablespoons sugar, chili-garlic sauce, and ginger in bowl
- 1/2 cup soy sauce
- 1/4 hoisin sauce
- 2 scallions, sliced thin
- 2 tablespoons sugar
- 1 - 2 teaspoons chili-garlic sauce
- 1 teaspoon grated fresh ginger
- 1/4 cup vegetable oil
- 1 teaspoon toasted sesame oil
Quick Rosemary Dinner Rolls
By lorik
Makes 12 rolls Total time: 1 hour
- 1 cup warm water
- 1/2 cup olive oil
- 1/4 cup sugar
- 2 Tbsp. active-dry yeast
- 3 1/2 cups all-purpose flour, divided
- 4 tsp. minced dried rosemary, divided
- 1 tsp. table salt
- 1 egg Olive oil
- Coarse salt
Gochujang-Glazed Potatoes
By lorik
Tip: Don’t stir vigorously once the potatoes are nearly glazed
- 3 3 2 tablespoons plus 2 teaspoons soy sauce
- 1/4 1/4 1/4 cup mirin
- 1 1 1 tablespoon gochujang
- 1 1 1 tablespoon white sugar
- 2 2 2 large garlic cloves, finely grated
- Kosher salt and ground black pepper
- 1 1 1 tablespoon grapeseed or other neutral oil
- 2 2 1/2 to 2 Yukon Gold potatoes (1 1/2 to 2 inches in diameter), quartered
- 2 2 2 teaspoons toasted sesame oil
- 2 2 2 teaspoons unseasoned rice vinegar
- 2 2 2 teaspoons sesame seeds, toasted
- 2 2 2 scallions, thinly sliced
French Toast Casserole
By lorik
We developed this recipe using Martin’s Potato Bread, which has 16 slices per loaf, so you’ll need to buy two l...
- 1 tablespoon unsalted butter, softened, plus 6 tablespoons unsalted butter, melted
- 3/4 cup packed (5 1/4 ounces) brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 18 slices potato sandwich bread
- 2 1/2 cups whole milk
- 6 large eggs
- 1/4 cup sliced almonds, toasted
- Confectioners' sugar
Sweet Potato Muffins
By lorik
Step 1 Preheat oven to 350° F
- 1 cup sweet potato, mashed (about 1 large sweet potato)
- 2 eggs
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
Rigatoni with Sausage and Chives
By lorik
You can use other short pastas such as orecchiette or penne in this recipe
- 1 pound rigatoni
- Salt and pepper
- 1 pound hot or mild Italian sausage, casings removed
- 2 shallots, minced
- 1/2 cup white wine
- 1 cup heavy cream
- 3/4 cup chicken broth
- 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
- 1/4 cup finely chopped chives
Peppermint Meltaways
By lorik
In a small bowl, cream butter and confectioners' sugar until light and fluffy
- Icing:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 tsp peppermint extract
- 1 1/4 cup AP flour
- 1/2 cup cornstarch
- 2 Tbsp butter, softened
- 2 Tbsp 2% milk
- 1/4 tsp peppermint extract
- 2 to 3 drops red food coloring, optional
- 1 1/2 cups confectioners' sugar
- 1/2 cup crushed peppermint candies