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Microwave Peanut Brittle

Microwave Peanut Brittle

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In a glass mixing bowl combine peanuts, sugar, corn syrup and salt

  • 1 1/2 c unsalted dry roasted peanuts
  • 1 c granulated sugar
  • 1/2 c light corn syrup
  • 1/8 tsp salt
  • 1 Tbsp butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda
0/5 (0 Votes)

Peruvian Quinoa and Corn Chowder

Peruvian Quinoa and Corn Chowder

By

Tip: Don't forget to rinse the quinoa to remove the naturally occurring saponin that gives quinoa a bitter flavor

  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, finely chopped
  • 1/4 cup ají amarillo paste
  • 3 tablespoons fresh oregano, chopped
  • Kosher salt and ground black pepper
  • 8 ounces sweet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
  • 1 1/2 cups corn kernels
  • 3/4 cup quinoa, preferably red, rinsed and drained
  • 1 1/4 quarts low-sodium chicken broth
  • 1/3 cup heavy cream
  • 1/3 cup fresh mint leaves, chopped
  • Lime wedges, to serve
5/5 (1 Votes)

Corn Chip Chili Casserole

Corn Chip Chili Casserole

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Brown meat; add 3/4 cup of onion and the celery; cook until no longer pink and vegetables are tender

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 1 can (15oz) chili con carne with beans
  • 1/4 tsp pepper
  • 2 cups corn chips, slightly crushed
  • 1 cup shredded, sharp American cheese
4/5 (1 Votes)

Oreo Bars

Oreo Bars

By

For crust: Melt 1/2 stick butter (4 tablespoons) in a bowl

  • 24 24 24 Oreo cookies (272 grams) (the classic kind, not double-stuff)
  • 24 24 24 Oreo cookies (272 grams) (the classic kind, not double-stuff)
  • 24 24 24 Oreo cookies (272 grams) (the classic kind, not double-stuff)
  • 1 1/2 1 1/2 170 sticks (12 tablespoons, 170 grams) salted butter, divided (use salted; it makes a big difference!)
  • 1 1/2 1 1/2 170 sticks (12 tablespoons, 170 grams) salted butter, divided (use salted; it makes a big difference!)
  • 1 1/2 1 1/2 170 sticks (12 tablespoons, 170 grams) salted butter, divided (use salted; it makes a big difference!)
  • 1/2 1/2 1/2 gallon (2 quarts) of your favorite vanilla ice cream
  • 1/2 1/2 1/2 gallon (2 quarts) of your favorite vanilla ice cream
  • 1/2 1/2 1/2 gallon (2 quarts) of your favorite vanilla ice cream
  • 4 4 4 ounces (113 grams) German’s sweet chocolate (such as Baker's brand)
  • 4 4 4 ounces (113 grams) German’s sweet chocolate (such as Baker's brand)
  • 4 4 4 ounces (113 grams) German’s sweet chocolate (such as Baker's brand)
  • 2/3 2/3 2/3 cup (135 grams) granulated sugar
  • 2/3 2/3 2/3 cup (135 grams) granulated sugar
  • 2/3 2/3 2/3 cup (135 grams) granulated sugar
  • 1 1 147 1 small can evaporated milk (5 fluid ounces, 147 mL)
  • 1 1 147 1 small can evaporated milk (5 fluid ounces, 147 mL)
  • 1 1 147 1 small can evaporated milk (5 fluid ounces, 147 mL)
0/5 (0 Votes)

Tiramisu Layer Cake with Mascarpone Mousse

Tiramisu Layer Cake with Mascarpone Mousse

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For Assembly: Soak: Combine Marsala and espresso in a small bowl

  • Soak:
  • ¾ cup (190 g) sweet Marsala
  • ½ cup plus 2 Tbsp. (150 g) brewed espresso, cooled
  • Filling:
  • 1½ tsp. unflavored powdered gelatin
  • 1 cup (224 g) heavy cream
  • 4 (59 g) large egg yolks, room temperature
  • 2 Tbsp. (26 g) sweet Marsala
  • 2 Tbsp. (26 g) granulated sugar
  • 1 tsp. vanilla extract
  • ½ tsp. kosher salt
  • 8 oz. (227 g) mascarpone
  • Assembly:
  • Vanilla Genoise:
  • 16 (240 g) large egg yolks
  • Nonstick vegetable oil spray
  • 1½ cups (300 g) sugar, divided
  • 12 (360 g) large egg whites
  • 1½ tsp. kosher salt
  • 2 Tbsp. vanilla extract
  • 1⅔ cups (200 g) all-purpose flour; if making chocolate version, decrease by 6 Tbsp. (50 g)
  • ½ cup (50 g) Dutch-process cocoa powder (for chocolate genoise; optional)
  • Espresso Swiss Meringue Buttercream:
  • 1 cup plus 2 Tbsp. (225 g) granulated sugar
  • 5 (135 g) large egg whites
  • ½ cup (65 g) powdered sugar
  • 1 cup plus 5 Tbsp. (300 g) unsalted butter, cut into pieces, room temperature
  • 1 tsp. vanilla extract
  • ½ tsp. kosher salt
  • 1 vanilla bean, split lengthwise; 5½ oz. bittersweet chocolate, melted, cooled but still liquid; or 3 Tbsp. espresso, cooled
0/5 (0 Votes)

Classic Ragù alla Bolognese

Classic Ragù alla Bolognese

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Recipe adapted from "Chez Panisse Café Cookbook," by Alice Waters

  • 1/3 cup dried porcini mushrooms
  • 4 tablespoons extra-virgin olive oil
  • 4 ounces pancetta, finely diced (about 3/4 cup)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 medium carrot, peeled, finely diced (about 1/2 cup)
  • 1 rib celery, finely diced (about 1/2 cup)
  • Kosher salt, to taste
  • 1 1/2 pounds skirt steak, patted dry and cut into 1/4-inch cubes
  • 4 ounces lean pork shoulder, ground
  • 4 sage leaves
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 cup dry white wine
  • 3 tablespoons double-concentrated Italian tomato paste
  • 2 cups beef or chicken stock, divided
  • 1 1/2 cups whole milk
  • 1/4 pound (about 3 small) Parmesan rinds
  • Pinch nutmeg
  • Tagliatelle pasta
  • Freshly grated Parmigiano-Reggiano cheese, for serving
4.4/5 (5 Votes)

Homemade Beef Patties with Beet-Chup

Homemade Beef Patties with Beet-Chup

By

For Burgers: 1. Using a meat grinder set up according to the manufacturer's directions and with a medium die, grind...

  • Beet-chup:
  • 1 1/2 pounds beef chuck, cut into 1-inch pieces and chilled
  • 1/2 pound beef brisket, cut into 1-inch pieces and chilled
  • 6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled
  • Kosher salt and freshly ground black pepper, to taste
  • Vegetable oil, for greasing
  • Buns and toppings, for serving
  • 1 lb (2 medium) beets
  • 1 tbsp olive oil
  • kosher salt and freshly ground black pepper
  • 5 tbsp apple cider vinegar
  • 1 1/2 tbsp sugar
4/5 (3 Votes)

Chapati (Unleavened Wheat Flatbread)

Chapati (Unleavened Wheat Flatbread)

By

1. In a large bowl, stir together 2 cups of the flour and the salt until combined

  • 2 1/4 cups durum wheat flour, divided*
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons olive oil, plus more for brushing
  • 3/4 cup lukewarm water, divided, plus more as needed
  • Flaky sea salt, to finish
  • 1 cup whole-fat yogurt, to serve
  • Equal parts all purpose flour and whole wheat flour can be substituted.
4.3/5 (3 Votes)

Slice and Bake Lemon Gems

Slice and Bake Lemon Gems

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In a small bowl, cream butter and confectioners' sugar until light and fluffy

  • Icing:
  • 3/4 cup butter
  • 1/2 cup confectioners' sugar
  • 1 Tbsp grated lemon zest
  • 1 cup AP flour
  • 1/2 cup cornstarch
  • 1/4 cup colored sugar or nonpareils
  • 1 cup confectioners' sugar
  • 1/2 tsp grated lemon zest
  • 2 Tbsp lemon juice
0/5 (0 Votes)

Apple Pie with Cheddar Cheese Crust

Apple Pie with Cheddar Cheese Crust

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For the best flavor, be sure to use extra-sharp cheddar here

  • CRUST:
  • 2 1/2 cups (12 1/2 ounces) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
  • 8 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes
  • 1/3 cup ice water, plus extra as needed
  • FILLING:
  • 2 pounds Granny Smith, Empire, or Cortland apples, peeled, cored, halved, and sliced 1/4 inch thick
  • 2 pounds Golden Delicious, Jonagold, or Braeburn apples, peeled, cored, halved, and sliced 1/4 inch thick
  • 6 tablespoons (2 2/3 ounces) granulated sugar
  • 1/4 cup packed (1 3/4 ounces) light brown sugar
  • 1/2 teaspoon grated lemon zest plus 1 tablespoon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
0/5 (0 Votes)