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Recipes
Pizza Pinwheels
By lorik
Preheat oven to 375 degrees F (190 degrees C)
- 1 (8 ounce) can refrigerated crescent roll dough
- 2 cups shredded mozzarella cheese
- 24 slices pepperoni
- 1 (14 ounce) can pizza sauce
ATK Scallion Pancakes with Dipping Sauce
By lorik
For this recipe, we prefer the steady, even heat of a cast-iron skillet
- Dipping Sauce:
- 2 tablespoons soy sauce
- 1 scallion, sliced thin
- 1 tablespoon water
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- Pinch red pepper flakes
- Pancakes:
- 1 1/2 cups (7 1/2 ounces) plus 1 tablespoon all-purpose flour
- 3/4 cup boiling water
- 7 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon kosher salt
- 4 medium scallions, sliced thin
- Variation:
- 1 sheet frozen puff pastry, partially thawed
- 2 bunches of scallions, finely sliced
Ham, Leek and Gouda Soufflés
By lorik
Preheat the oven to 400° and brush eight 1-cup ramekins with butter
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 6 ounces diced ham
- 2 sliced leek whites sautéed in butter
- 6 large eggs, separated
- 5 ounces shredded aged Gouda
- 1/2 teaspoon cream of tartar
How to Make Macaroni & Cheese in the Slow Cooker
By lorik
Combine ingredients in the slow cooker: Set 1/2 cup of grated cheese aside, then combine the rest of the ingredient...
- Ingredients:
- Serves 6 to 8
- 3 1/2 cups shredded cheese, like cheddar, Monterey Jack, or Colby
- 1 pound elbow macaroni
- 2 cups 2% or whole milk
- 2 (12-ounce) cans evaporated milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard, or 1 teaspoon dijon or yellow mustard
- Equipment:
- 6-quart or larger slow cooker
- Spatula
Chicken ala King
By lorik
Rachael Ray
- 1 tube jumbo bake-off biscuits (recommended: Pillsbury brand "Grands"), available on dairy aisle
- A sprinkle cayenne (spicy) or sweet paprika (mild)
- 1 cup dry white wine
- 2 cups chicken broth
- 1 bay leaf
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1/2 pound small white mushrooms, sliced
- 1/2 small white onion, chopped
- 2 tablespoons all-purpose flour
- 3 tablespoons chopped pimentos
- 1 cup frozen green peas
- 2 tablespoons chopped flat-leaf or curly parsley
Make Ahead Chocolate Souffles
By lorik
his technique only works for the individual chocolate soufflés, which can be made and frozen up to two days before...
- 5 tablespoons unsalted butter (1 tablespoon softened, remaining butter cut into 1/4-inch chunks)
- 1/3 cup granulated sugar, plus 1 tablespoon for coating the dishes
- 8 ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse
- 1/8 teaspoon table salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange liqueur, preferably Grand Marnier
- 6 large egg yolks
- 8 large egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons confectioners' sugar
Cuban Beef and Potato Sandwiches
By lorik
Toss the steaks with 1 tablespoon olive oil and all but 1/2 teaspoon garlic in a large bowl; season with salt and a...
- 4 beef cube steaks (about 1 pound), pounded to 1/8 inch thick
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 sweet onion, very thinly sliced
- 1 tablespoon white vinegar
- 1/3 cup mayonnaise
- 1 tablespoon green hot sauce
- 4 small hero rolls (about 6 inches long), split
- 3 cups potato sticks
- 2 tomatoes, sliced
- Coleslaw, for serving
Turkey Osso Buco with Orange Gremolata and Mustard Polenta
By lorik
Be sure to purchase regular turkey legs for this recipe and not the smoked variety
- For the osso buco:
- 4 turkey legs (about 1 lb each) seasoned with salt and pepper
- 1/2 cup AP flour
- 1/4 cup olive oil
- 2 cup low sodium chicken broth
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 can Italian style stewed tomatoes, cut up (14oz)
- 1 tsp anchovy paste
- For the gremolata:
- 2 Tbsp minced fresh parsley
- 1 Tbsp minced garlic
- 1 tsp minced orange zest
- For Mustard Polenta:
- 2 cups low sodium chicken broth
- 2 cups milk or half and half
- 1 cup polenta or cornmeal
- 2 Tbsp stone ground mustard
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
By lorik
Heat the grill. Mix together the butter and garlic puree and season with salt and pepper
- 1 1/4 sticks unsalted butter
- 6 cloves roasted garlic, pureed
- Salt
- Pepper
- 12 slices French bread, cut 1/2-inch thick
- 6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
- Steak, recipe follows
- Parsley oil, recipe follows
- 1 boneless rib-eye, about 16 ounces
- Olive oil
- Salt
- Freshly ground black pepper
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 cup canola oil
- Salt
- Pepper
Pizza Supreme on Cauliflower Crust
By lorik
yield: MAKES ONE 12-INCH PIZZA total time: 1 HOUR
- crust:
- 1 large head of cauliflower, cut into florets
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1 teaspoon dried italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 2 large eggs, lightly beaten
- pizza:
- 1 1/2 cups pizza sauce
- 1 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated fontina cheese
- 1 green bell pepper, sliced
- 1/4 red onion, thinly sliced
- 1/3 cup sliced mushrooms
- 1/4 cup pepperoni
- 1/4 cup chopped roasted red peppers
- 1/4 cup sliced black olives
- 1/4 cup sliced banana peppers