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Recipes
AJ's Oatmeal Chocolate Chip Cookies
By lorik
Preheat oven to 375 Cream together butters and sugars in the bowl of a stand mixer
- Sift together:
- 1 cup butter, softened
- 1 cup margarine, softened
- 2 cups granulated sugar
- 2 cups brown sugar
- 4 eggs
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 oz package of semi sweet chocolate chips
- 4 cups quick cooking oatmeal
Bobby Flay's Beer-Simmered Bratwurst
By lorik
Preheat a grill to high. Combine the beer, caraway seeds, coriander seeds, mustard seeds, onions, garlic and ginger...
- 6 cups German light ale (about four 12-ounce beers)
- 1 tablespoon caraway seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 3 large onions, unpeeled, roughly chopped
- 2 whole cloves garlic, smashed
- 1 3-inch piece fresh ginger, peeled and chopped
- 3 pounds precooked bratwurst, pricked with a fork (about 15 links)
- 2 tablespoons canola oil
Pumpkin Cake with Cream Cheese Frosting
By lorik
Makes 1 9 inch cake
- For the cake:
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 cup plus 2 tablespoons (9 ounces) pumpkin purée
- 1 cup vegetable or canola oil
- 1 1/3 cups sugar
- 3/4 teaspoon salt
- 3 large eggs, at room temperature, yolks and whites separated
- For the frosting and the caramelized pumpkin seeds:
- 9 tablespoons butter, divided, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 1/2 cups powdered sugar
- Pinch of cinnamon
- 1 tablespoon sugar
- 1/2 cup pumpkin seeds (raw or toasted)
Garlicky Parmesan Sweet Potatoes
By lorik
Arrange a rack in the middle of the oven and heat to 425°F
- 3 medium sweet potatoes (about 2 pounds total), cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup finely grated Parmesan cheese, divided
Turkey Biryani
By lorik
Season turkey legs with salt and roast for 45 minutes at 375 degrees
- 2 turkey legs, about 3 1/2 pounds (or 1 1/2 pounds leftover roasted turkey meat, preferably leg and wing)
- Kosher salt
- ¼ cup plain yogurt
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne
- 2 cups best-quality basmati rice
- 6 tablespoons ghee, clarified butter or vegetable oil
- 2 large onions, sliced in 1/8 inch half-moons
- 1 tablespoon tomato paste
- 4 cups turkey or chicken broth
- ½ teaspoon black peppercorns
- 6 cloves
- 6 cardamom pods
- 1 2-inch stick cinnamon
- ½ cup golden raisins
- 1 cup raw cashews
- 4 hard-cooked eggs, shelled, optional
- ½ cup roughly chopped cilantro, leaves and tender stems
- Yogurt sauce (see recipe)
Judy Rodgers' Lentils Braised in Red Wine
By lorik
In a medium-sized pan, warm the olive oil over medium-low heat and add the carrots, celery, and onions, along with ...
- Makes 4 cups
- 1/4 cup olive oil
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 3/4 cup onions, diced
- 1 bay leaf
- 1 1/4 cups lentils (ideally the du puy type)
- 1 or 2 sprigs fresh thyme (optional)
- 1 cup red wine
- 2 to 2 1/2 cups water, chicken stock, or a combination
- 2 to 3 tablespoons olive oil
Honey Garlic Chicken
By lorik
In a large bowl, make a batter by combining the flour, baking powder, salt, and water; mix well
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 1/3 cup sesame seeds
- Vegetable oil for frying
- 1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/2 cup honey
- 2 garlic cloves, minced
- 1/4 teaspoon soy sauce
Harvest Ham Supper
By lorik
Place carrots and potatoes in bottom of slow cooker to form a rack
- 6 carrots, sliced in half lenthwise
- 3 lbs sweet potatoes, sliced in half lengthwise
- 1 1/2 lbs boneless ham
- 1 cup maple syrup
Smoky Spanish Roast Chicken
By lorik
Whisk the paprika, cornstarch, 1 tablespoon salt, the cumin, coriander and cayenne in a small bowl
- 2 tablespoons smoked Spanish paprika
- 1 tablespoon cornstarch
- Kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 2 3 - to 4-pound chickens, giblets removed
- 4 heads garlic (2 halved crosswise; 2 crushed and cloves separated)
- 1 baguette, cut into 1/2-inch-thick slices
- 3 tablespoons extra-virgin olive oil
Mexican Breakfast Tacos
By lorik
Crumble the sausage into a skillet over medium-high heat
- 6 ounces chorizo sausage
- 8 (6 inch) corn tortillas
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
- 1/2 cup salsa