Lorik's profile page
Recipes
3-2-1 Pitcher Margaritas
By lorik
Place the tequila, orange liqueur, lime juice, and ice in a large pitcher, and stir to combine
- Prep time: 10 minutes
- 3 cups blanco tequila
- 2 cups orange liqueur, such as Cointreau or Triple Sec
- 1 cup freshly squeezed lime juice (from about 8 limes)
- Ice
- 3 medium limes, thinly sliced
Wisconsin Five-Cheese Bake
By lorik
Preheat the oven to 400 degrees F (200 degrees C)
- 1 (16 ounce) package elbow macaroni
- 1 cup shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded provolone cheese
- 1/2 cup ricotta cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic salt
Linguine with Gremolada
By lorik
In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemo...
- Grated zest from 2 large lemons (about 2 teaspoons)
- Grated zest from 1 orange (about 2 teaspoons)
- 4 cloves garlic, minced
- 1/3 cup chopped flat-leaf parsley
- 1 1/2 teaspoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup olive oil
- 1 pound linguine
Crispy Orange Beef
By lorik
Use a vegetable peeler on the oranges and make sure that your strips contain some pith
- 1 1/2 pounds beef flap meat, trimmed
- 3 tablespoons soy sauce
- 6 tablespoons cornstarch
- 10 (3-inch) strips orange peel, sliced thin lengthwise (1/4 cup), plus 1/4 cup juice (2 oranges)
- 3 tablespoons molasses
- 2 tablespoons dry sherry
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- 3 cups vegetable oil
- 1 jalapeño chile, stemmed, seeded, and sliced thin lengthwise
- 3 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon red pepper flakes
- 2 scallions, sliced thin on bias
Crispy Potato Pancakes
By lorik
At the supermarket, you can find frozen shredded hash browns near the frozen french fries
- 2 tablespoons vegetable oil
- 5 cups frozen shredded hash-brown potatoes
- 4 tablespoons unsalted butter
- 1 large egg
- 2 scallions, chopped fine
- 1 tablespoon cornstarch
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- Cooking spray
Chile con Queso
By lorik
You can substitute 3/4 cup of canned diced tomatoes (drained) and 1 tablespoon of chopped canned green chiles for t...
- Crockpot Variation:
- 8 ounces Monterey Jack cheese, shredded (2 cups), room temperature
- 4 ounces Colby cheese, shredded (1 cup), room temperature
- 2 tablespoons vegetable oil
- 1 onion, chopped fine
- 1 tablespoon minced canned chipotle chile in adobo sauce
- 2 garlic cloves, minced
- 1 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies, drained
- 1 (12-ounce) can evaporated milk
- 2 tablespoons water
- Salt and pepper
- For Queso Blanco substitute 2 pounds of white American cheese from the deli for the Monterey Jack and Colby
- 16 oz. Velveeta Cheese
- 1 cup milk (preferably Half & Half if you have it)
- 1/2 teaspoon ground cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 15-oz can no-bean chili
- 3 teaspoons chili powder
- 2 teaspoons cumin
- juice of 1 lime juice (about 1 tablespoon)
- tortilla chips, for serving
Asparagus, Snap Pea, and Black Rice Salad with Gochujang Dressing
By lorik
Make the dressing: Coarsely chop the garlic
- For the dressing
- 1 1 clove 1 medium clove garlic
- Kosher salt
- 2 2 2 Tbs. rice vinegar
- 1-1/2 1-1/2 1-1/2 Tbs. gochujang
- 1-1/2 1-1/2 1-1/2 Tbs. Asian sesame oil
- 1 1 1 Tbs. soy sauce
- 2 2 2 tsp. granulated sugar
- 1/2 1/2 1/2 tsp. finely grated fresh ginger
- For the salad
- 1-3/4 1-3/4 1-3/4 cups lower-salt vegetable broth
- 1 1 1 cup black rice
- Kosher salt
- 1/2 1/2 1/2 cup snap peas, trimmed
- 1 1 1-inch lb. asparagus, trimmed and cut into 1-inch pieces
- 6 to 8 6 to 8 8 oz. baked or smoked tofu, cut into cubes or strips
- 3 3 1 oz. daikon, julienned (about 1 cup)
- 1 1 2 large carrot, julienned (about 2 cups)
- 2 2 1/3 small scallions, thinly sliced (about 1/3 cup)
- 1 1 1 Tbs. toasted sesame seeds
Loaded Mashed Potato Casserole
By lorik
Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 6 servings Calories 462 kcal
- 3 pounds of russet potatoes , peeled and cut into 1 and 1/2 inch pieces
- 3/4 cup of milk (I used 1%)
- 4 tablespoons of butter , melted
- 1 cup of sour cream
- kosher salt and pepper to taste
- 1 2/3 cups of shredded cheddar cheese , divided use
- 1/2 cup crumbled cooked bacon
- 1/4 cup finely chopped chives
- 2 tablespoons finely chopped parsley
- Cooking spray
Slow-Cooker Chicken Parmesan Soup
By lorik
In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, bas...
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 14 1/2 ounces crushed tomatoes
- 1/2 pound raw boneless, skinless chicken breasts
- 3 cups chicken broth
- 1/2 cup chopped white onion
- 1/3 cup shredded Parmesan cheese, plus extra for garnish
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
- 4 ounces uncooked dry gemelli or penne pasta
- Chopped fresh basil or parsley, for garnish
Smoked Cheddar Cheese Tamales
By lorik
Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes
- 40 dried corn husks (about 5 ounces)
- 4 cups masa harina (corn flour)
- 1/4 teaspoon baking soda
- 2 teaspoons sea salt
- 4 cups low-sodium chicken broth, warmed
- 1 cup lard or vegetable shortening, melted
- 6 poblano chile peppers
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 cup chopped white onion
- 1 cup chopped scallions
- 1/2 cup diced tomatoes
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground pepper
- 1 pound smoked cheddar cheese, coarsely grated (about 4 cups)
- 1/2 pound Vermont white cheddar cheese, coarsely grated (about 2 cups)
- 1 cup sour cream
- 1 tablespoon grated lime zest