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Recipes
Smoky Quinoa and Bacon Salad
By lorik
Step 1 Combine the quinoa, water and salt in a medium saucepan
- 1 cup uncooked quinoa
- 2 cups water
- Pinch of kosher or sea salt
- 8 pieces of bacon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon spicy brown mustard
- 1 teaspoon brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon kosher or sea salt
- Fresh cracked black pepper, to taste
- 1/4 medium red onion, thinly sliced
- 1/4 cup chopped Italian parsley
Grilled Sweet Potato Tacos
By lorik
Preheat grill to medium-high
- TOSS:
- 2 lb. sweet potatoes, peeled, and sliced into 1/2-inch planks
- 4 Tbsp. olive oil, divided
- COMBINE:
- 1 tsp. each chili powder, garlic powder, kosher salt, paprika, and black pepper
- 1 red onion, cut into 1/2-inch-thick slices
- 1 jalapeño
- 8 flour tortillas (8-inch)
- 1 can black beans (15 oz.), drained and rinsed
- 3 Tbsp. fresh lime juice, divided
- 1 cup frozen corn kernels, thawed
- 2 Tbsp. chopped fresh cilantro
- Crumbled Cotija cheese Lime wedges
Coffee & Cream Icebox Pie
By lorik
Combine the crushed wafers & melted butter
- 1 9 oz package chocolate wafer cookies, crushed (reserve some for garnish)
- 3 Tbsp butter, melted
- 2 cups heavy cream
- 1 Tbsp instant espresso powder
- 1 Tbsp sugar
- 1/4 cup toasted hazelnuts for garnish, finely chopped
Mini Layer Cakes
By lorik
Each recipe makes 9 mini 3 layer cakes
- Chocolate with Ganache and White Chocolate Glaze:
- Devil's Food Cake
- 77 grams 77 grams (3/4 cup) unsweetened cocoa powder
- 121 grams 121 grams (1/2 cup) boiling water
- 143 grams 143 grams (1/2 cup plus 2 tablespoons) whole milk
- 128 grams 128 grams (9 tablespoons) unsalted butter
- 248 grams 248 grams (1 1/4 cup) granulated sugar
- 113 grams 113 grams (2 large) eggs
- 14 grams 14 grams (1 large) egg yolk
- 7 grams 7 grams (1 1/2 teaspoons) vanilla extract
- 181 grams 181 grams (1 1/2 cups) all purpose flour
- 4 grams 4 grams (1 teaspoon) baking powder
- 3 grams 3 grams (1/2 teaspoon) baking soda
- 2 grams 2 grams (1/2 teaspoon) fine sea salt
- Whipped Ganache Filling + White Chocolate Glaze:
- GANACHE:
- 255 grams 255 grams (9 ounces) chopped dark chocolate (I used 60%)
- 182 grams 182 grams (3/4 cup) heavy cream
- WHITE CHOCOLATE GLAZE:
- 454 grams 454 grams (1 pound) chopped white chocolate
- 161 grams 161 grams (2/3 cup) heavy cream
- Mini Caramel Cakes:
- Caramel Cake:
- 271 grams 271 grams (2 1/4 cups) all purpose
- 6 grams 6 grams (1 1/2 teaspoons) baking powder
- 2 grams 2 grams (1/2 teaspoon) fine sea salt
- 226 grams 226 grams (4 large) eggs, at room temperature
- 14 grams 14 grams (1 large) egg yolk, at room temperature
- 266 grams 266 grams (1 1/4 cups) packed dark brown sugar
- 333 grams 333 grams (1 1/3 cups) heavy cream
- 7 grams 7 grams (1 1/2 teaspoons) vanilla extract
- Frosting:
- 170 grams 170 grams (12 tablespoons) unsalted butter
- 319 grams 319 grams (1 1/2 cups) packed dark brown sugar
- 91 grams 91 grams (1/3 cup plus 2 tablespoons) heavy cream, plus more as needed
- 2 grams 2 grams (1/2 teaspoon) fine sea salt
- 7 grams 7 grams (1 1/2 teaspoons) vanilla extract
- 510 grams 510 grams (4 1/2 cups) powdered sugar
Chi-Chis Style Mexican Fried Ice Cream
By lorik
READY IN: 33mins SERVES: 1 YIELD: 1 ice cream ball
- 1 (6 inch) flour tortillas
- 1⁄4 cup granulated sugar
- 4 teaspoons cinnamon
- 4 ounces French vanilla ice cream (by weight)
- 1⁄4 cup kellogg's corn flake crumbs
- canned whipped cream
- 1 maraschino cherry
- 1 ounce honey
Raspberry Sorbet
By lorik
Super-chilling part of the sorbet base before transferring it to the ice cream machine will keep ice crystals to a ...
- 1 cup water
- 1 teaspoon Sure-Jell for Less or No Sugar Needed Recipes
- 1/8 teaspoon salt
- 1 1/4 pounds (4 cups) raspberries
- 1/2 cup (3 1/2 ounces) plus 2 tablespoons sugar
- 1/4 cup light corn syrup
ATK Gratin Potatoes with Variations
By lorik
For Quick Scalloped: 1. Adjust oven rack to middle position; heat oven to 425 degrees
- Quick Scalloped Potatoes from Cooks Illustrated:
- All recipes make between 4-6 servings
- 2 tablespoons unsalted butter
- 1 medium onion, minced (about 1 cup)
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon chopped fresh thyme leaves
- 1 1/4 teaspoons table salt
- 1/4 teaspoon ground black pepper
- 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick (see photos below)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 4 ounces grated cheddar cheese, shredded (1 cup)(can substitute Parmesan if desired)
- Cheesy au Gratin Potatoes from Cooks Country:
- You do not need to grease the baking dish. You will need a 2- to 3-quart gratin dish
- 1 1/4 cups shredded sharp cheddar cheese
- 1 1/4 cups shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 teaspoons cornstarch
- 3 pounds russet potatoes, peeled and slice 1/8 inch thick
- Salt and pepper
- 3/4 cup heavy cream
- 1/2 cup low-sodium chicken broth
- Olive Oil Potato Gratin from Cooks Country:
- 2 oz Pecorino Romano cheese, grated (1 cup)
- 1/2 cup extra virgin olive oil
- 1/4 cup panko bread crumbs
- Salt and pepper
- 2 onions, halved and sliced thin
- 2 garlic cloves, minced
- 1 tsp minced fresh thyme
- 1 cup low sodium chicken broth
- 3 lbs Yukon gold potatoes, peeled and sliced 1/8 inch thick
Madlove Burgers
By lorik
Make the maple bacon: Preheat the oven to 275 degrees F
- For the Maple Bacon:
- 12 slices bacon
- 1/4 cup pure maple syrup
- 1/3 cup packed light brown sugar
- For the Candied Jalapenos:
- 2 large jalapeno peppers, sliced into rounds
- 1/3 cup granulated sugar
- 1/4 cup distilled white vinegar
- For the Burgers:
- Vegetable oil, for the grill
- 12 ounces ground beef chuck
- 6 ounces ground beef sirloin
- 6 ounces ground beef brisket
- 1/3 cup seltzer
- Pinch of Cajun seasoning
- Kosher salt and freshly ground pepper
- 6 slices Swiss cheese
- 6 slices mozzarella cheese
- 6 slices provolone cheese
- 6 sesame brioche buns, split
- Unsalted butter, for spreading
- Butter lettuce, sliced tomatoes and sliced avocado, for topping
Pull-Apart Salt-and-Pepper Biscuits
By lorik
Preheat the oven to 350°
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 stick plus 2 tablespoons cold unsalted butter, cubed, plus melted butter for greasing and brushing
- 1 1/4 cups buttermilk
Marble Potatoes “Rissoles” with Garlic, Parsley and Raclette Cheese
By lorik
Heat a 12″ Sauté Pan over medium low heat then add the canola oil
- 4 tablespoons canola oil
- 8 ounces slab bacon, cut into 3/4 inch cubes
- 12 large garlic cloves, peeled, root trimmed, split in half, germ removed
- 1 1/4 pounds marble sized yukon gold potatoes (or larger potatoes cut into pieces no larger than 1 inch), washed and dried
- 1/2 cup Italian parsley leaves, stems removed, coarsely chopped
- 1 1/2 teaspoons red wine vinegar
- Kosher salt
- Freshly ground pepper
- 2 ounces (about 1 cup) raclette cheese (or substitute gruyere), grated